On taking pics from the oven, and while quite hot, the crust may be
glazed with white of egg and water beaten together, or sugar and water
laid on with a brush.
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if 'fif iii l!' m ft m m z a % m m ft a- ft
if fkf® ft m A" H,fife fB,$, p tt.T zk vft 8j
ft £ izit a se £ bi t E.ft mu
ft ® A.i? ^ *' ia $ «i -R as m ftQ
ftS rig. hi ft ft us
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#„itt # it » # a ft j» H.itt * pj @fe
ffl H if. Pi W A. ft He M * ffl A) Oo
MEAT HASH.
CHOP fine any kind of cold meat (before chopping dredge with salt and
pepper✪ Beef Steak Pie). If you have cold potatoes, chop fine and mix with the meat,
if they are hot, mash. Allow one third meat to two thirds potato. Put
this mixture in the frying pan with a little water to moisten it, and stir in a
spoonful of butter. Heat slowly, stirring often, and when warmed through,
cover and let it stand on a moderately hot part of the stove for twenty
minutes. When ready to dish, fold as you would an omelet, and dish.
4'
_ s ‘X ai m ! i b ‘ „ _
?ij £ pg fte ft ^ jfc I5j ff ff # & ifir
si fti f@ ‘X a m>m ^E = fsr*nc*®»
— |g ^ iM Bf > fi® — M •fit ft, fl. 51 ® fr i|
*,« £ jfi.m ^ 8,te>—»ffl # ® A'.J
« ft A,tS. lilSIKA «r018 S
pf fH K ^ -P- if IT ^ 1S1 A &
m ft pf &.^>m m = ^ s
ioB5T ^ S t 1 i Avff 5f * » ±,
MUTTON PIE, PLAIN.
rPAKB the cold mutton that has remained from a former dinner, cut into
I thin slices, put into a pudding-dish, and season with pepper and salt.
Mix two tablespoonfuls of flour with cold water, then pour on one pint of
boiling water✪ Mutton Pie, Plain, and season with pepper and salt, then pour this over the
meat.
Make a
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ft
ffi
ftc
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'a'o
m
m
§^j
ink
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Z
%L
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# & f
4 4'o M ;i# Wr
$f, 43, S O tr, i$j
$1 h a ^ m z f
m m « a $
HARICOT OF MUTTON.
TAKE cold mutton (either boiled or roasted), cut into slices, and lay in a
deep saucepan, and then put in one-fourth of an onion, the same of
turnip, and two potatoes, and one carrot, all cut into small pieces. Dredge
with flour, salt and pepper✪ Haricot of Mutton, cover with cold water, and boil slowly one hour,.
48
HARICOT OF MUTTON — continued.
then add two spoonfuls of flour mixed with cold water, and boil one hour
longer. Have a dish ready with an edging of mashed potatoes, and into
the centre of the dish turn the haricot.
m m g a ft fi & mi m m
% PE % Z. ^ H ; [>;] {fe ffL \% M -¥
# % ih n#> lm O — >W ¥ iSj
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ff 0 35 ® a
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it PU^.ilt ;£ ?fc
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it e§ in iffi - ra a ^
MINCED MUTTON.
✪ Minced Mutton
Page 21 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
On taking pics from the oven, and while quite hot, the crust may be glazed with white of egg and water beaten together, or sugar and water laid on with a brush.
m ft # BEoitt m hi m m.ta m m
if 'fif iii l!' m ft m m z a % m m ft a- ft
if fkf® ft m A" H,fife fB,$, p tt.T zk vft 8j
ft £ izit a se £ bi t E.ft mu ft ® A.i? ^ *' ia $ «i -R as m ftQ ftS rig. hi ft ft us
dr # ft % % $t, ft 2: ^ ja ±,^ » - 3t ft.ltf iSo£ fW ft,* ±,^,# Sf£ jtfoii.i®.
it.tr Bf.°5r ^ftftfflUifflfflftW m p 1 jr ^ ;i# ft ft i^j jt a a n ft ft
'h'o® us iffi $ ft.ftj ft.gF f£ z *ft ft il as
^.a is m ft ft, itt mm H.M — i£>m
$ Hi 1\Z ft ft ft it 2® s!f 11 n,® A
*t m $ n ft ft ft «tb % hi & z m &
Z U ft ft,9E SIB2 I®,®*; m E,
* n$,^ ft ft.ffi — Z *$ ftdftft H flt.P.iffi e!c ft Ht.jft.ia if it ft #„itt # it » # a ft j» H.itt * pj @fe
ffl H if. Pi W A. ft He M * ffl A) Oo
MEAT HASH.
CHOP fine any kind of cold meat (before chopping dredge with salt and pepper). If you have cold potatoes, chop fine and mix with the meat, if they are hot, mash. Allow one third meat to two thirds potato. Put this mixture in the frying pan with a little water to moisten it, and stir in a spoonful of butter. Heat slowly, stirring often, and when warmed through, cover and let it stand on a moderately hot part of the stove for twenty minutes. When ready to dish, fold as you would an omelet, and dish.
4'
_ s ‘X ai m ! i b ‘ „ _
?ij £ pg fte ft ^ jfc I5j ff ff # & ifir
si fti f@ ‘X a m>m ^E = fsr*nc*®»
— |g ^ iM Bf > fi® — M •fit ft, fl. 51 ® fr i|
*,« £ jfi.m ^ 8,te>—»ffl # ® A'.J « ft A,tS. lilSIKA «r018 S pf fH K ^ -P- if IT ^ 1S1 A &
m ft pf &.^>m m = ^ s
ioB5T ^ S t 1 i Avff 5f * » ±,
MUTTON PIE, PLAIN.
rPAKB the cold mutton that has remained from a former dinner, cut into I thin slices, put into a pudding-dish, and season with pepper and salt. Mix two tablespoonfuls of flour with cold water, then pour on one pint of boiling water, and season with pepper and salt, then pour this over the
meat.
Make a
A,
m
ft
ffi
ftc
, jl}
'a'o
m
m
§^j
ink
/X
Z
Z
%L
» i
X, JSa* l*W W- iffl H wi 1^1, # #
«g &0m 3* * » * f
# & f
4 4'o M ;i# Wr
$f, 43, S O tr, i$j
$1 h a ^ m z f m m « a $
HARICOT OF MUTTON.
TAKE cold mutton (either boiled or roasted), cut into slices, and lay in a deep saucepan, and then put in one-fourth of an onion, the same of turnip, and two potatoes, and one carrot, all cut into small pieces. Dredge with flour, salt and pepper, cover with cold water, and boil slowly one hour,.
HARICOT OF MUTTON — continued.
then add two spoonfuls of flour mixed with cold water, and boil one hour longer. Have a dish ready with an edging of mashed potatoes, and into the centre of the dish turn the haricot.
m m g a ft fi & mi m m
% PE % Z. ^ H ; [>;] {fe ffL \% M -¥ # % ih n#> lm O — >W ¥ iSj
m n z im fi m m w m
ff 0 35 ® a
^•0# ^ 11 — ^ PS m ± S It PJ *1 *£
® *n i? #6 m # — loi ffl,2
® is m a * * & ime —.a* sR
^ ® W f».j£ » » I
it PU^.ilt ;£ ?fc
m m
1X1 »
it e§ in iffi - ra a ^
MINCED MUTTON.
Records on this page
Beef Steak PieMeat HashMutton Pie, PlainHaricot of MuttonMinced Mutton