Cut all the meat off the bone. Stew this
with an onion. Arrange the pieces of meat in
a pie-dish with slices of raw potatoes, and
sprinkle over chopped onion, parsley, and
pepper and salt. Pour over the stock from the
bone✪ Mutton Pie of Cold Mutton, and cover with pie crust, and bake for
about thirty minutes.
166. Minced Beef
When your joint is cut in such a manner that
you can get no more slices from it, the best
thing to do with it is to make it into mince.
Stew the bones well, adding to them onions,
herbs, carrots, and celery (if obtainable), and
pepper and salt. Strain off, and let it get
quite cold, then skim off all fat. Chop the
beef as fine as possible, mixing with it parsley,
grated lemon-peel, a very small quantity of
ground mace, not forgetting just a little nut-
meg. Place all together in a saucepan, and
let it come gently to a boil. Have ready a
thickening of flour and Worcestershire sauce,
and boil together, stirring the while, and always
84
PLAIN COOKING
to the right. Serve on a very hot dish gar-
nished with sippets of toast. Poached eggs
are also a great acquisition to this dish.
167. Half a Calf’s Head, and Brain Sauce
Well cleanse the head, and remove the brains.
Soak the head in warm water ; the brains also.
Place the head in a stewpan with sufficient
water to cover it. Throw in a little salt, and
let it boil. Then simmer very gently, remov-
ing the scum as it arises. Half a good-sized
head will take quite two hours to cook. About
thirty minutes before it is cooked, introduce
the brains tied in a muslin bag. Take
them out and chop not too finely, and mix
with either egg sauce or parsley butter, and
thoroughly cover the head with it, serving
some in a tureen as well. Should you have
the tongue in the half-head, take it out.
Skin, and serve on a small dish, with some of
the sauce round. Bacon or pickled pork is
always served with this dish.
168. Rissoles
Many odds and ends of meat may be used up
in rissoles, which make a tasty dish, convenient
for service at any meal — for breakfast, lunch,
or as an entree for dinner. Mince your meat as
PLAIN COOKING
85
fine as possible ; then add parsley, mixed
herbs, and an onion (chopped very fine), a little
powdered mace, a suspicion of lemon-peel, and
also of nutmeg✪ Minced Beef. Grate some stale bread, and
mix all with eggs. Then make into balls, roll
in egg and bread-crumb, and fry in boiling fat.
Strain the rissoles on a clean paper before serv-
ing. It is more economical if boiled rice takes
the place of the bread. Gravy may be served
round the rissoles, but they look much nicer
served on a dish-paper garnished with parsley.
Should there be any left they make a very
pleasant dish cold, if gravy has not been served
with them — this tends to sodden them. The
number of eggs used in the mixing depends
entirely on the quantity of meat and bread,
but be careful not to use too much — about one
egg to the pound. Be sure your fat is boiling
ere you introduce your rissoles ; otherwise
they do not come out crisp.
169. Potato Pie
A very useful way of using up any odds and
ends of meat is to make them into a potato pie.
While one can obtain old potatoes, they are
always much better for use in cookery — they
mash so much better. Well chop the meat,
86
PLAIN COOKING
✪ Potato Pie
Page 25 · 3 recipe records on this page
Presented as published in 1904. 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
Cut all the meat off the bone. Stew this with an onion. Arrange the pieces of meat in a pie-dish with slices of raw potatoes, and sprinkle over chopped onion, parsley, and pepper and salt. Pour over the stock from the bone, and cover with pie crust, and bake for about thirty minutes.
166. Minced Beef
When your joint is cut in such a manner that you can get no more slices from it, the best thing to do with it is to make it into mince. Stew the bones well, adding to them onions, herbs, carrots, and celery (if obtainable), and pepper and salt. Strain off, and let it get quite cold, then skim off all fat. Chop the beef as fine as possible, mixing with it parsley, grated lemon-peel, a very small quantity of ground mace, not forgetting just a little nutmeg. Place all together in a saucepan, and let it come gently to a boil. Have ready a thickening of flour and Worcestershire sauce, and boil together, stirring the while, and always
to the right. Serve on a very hot dish garnished with sippets of toast. Poached eggs are also a great acquisition to this dish.
167. Half a Calf’s Head, and Brain Sauce
Well cleanse the head, and remove the brains. Soak the head in warm water ; the brains also. Place the head in a stewpan with sufficient water to cover it. Throw in a little salt, and let it boil. Then simmer very gently, removing the scum as it arises. Half a good-sized head will take quite two hours to cook. About thirty minutes before it is cooked, introduce the brains tied in a muslin bag. Take them out and chop not too finely, and mix with either egg sauce or parsley butter, and thoroughly cover the head with it, serving some in a tureen as well. Should you have the tongue in the half-head, take it out. Skin, and serve on a small dish, with some of the sauce round. Bacon or pickled pork is always served with this dish.
168. Rissoles
Many odds and ends of meat may be used up in rissoles, which make a tasty dish, convenient for service at any meal — for breakfast, lunch, or as an entree for dinner. Mince your meat as
fine as possible ; then add parsley, mixed herbs, and an onion (chopped very fine), a little powdered mace, a suspicion of lemon-peel, and also of nutmeg. Grate some stale bread, and mix all with eggs. Then make into balls, roll in egg and bread-crumb, and fry in boiling fat. Strain the rissoles on a clean paper before serving. It is more economical if boiled rice takes the place of the bread. Gravy may be served round the rissoles, but they look much nicer served on a dish-paper garnished with parsley. Should there be any left they make a very pleasant dish cold, if gravy has not been served with them — this tends to sodden them. The number of eggs used in the mixing depends entirely on the quantity of meat and bread, but be careful not to use too much — about one egg to the pound. Be sure your fat is boiling ere you introduce your rissoles ; otherwise they do not come out crisp.
169. Potato Pie
A very useful way of using up any odds and ends of meat is to make them into a potato pie. While one can obtain old potatoes, they are always much better for use in cookery — they mash so much better. Well chop the meat,
Records on this page
Mutton Pie of Cold MuttonMinced BeefPotato Pie