SEA PIE. 1 lb. Meat. 1 Onion. 1 Carrot. 1 Turnip. £ teaspoonful Baking Powder. £ lb. Flour. I lb. Suet. Pepper and Salt✪ Sea Pie. Put the meat, cut in rather small pieces, into a middling-sized stew-pan; cut up the carrot and turnip in small pieces, and sprinkle them over the meat, and also the onion, chopped finely; then pepper and salt to taste. Pour in water to cover the meat and vege- tables; set the stew-pan on the fire, and bring to the boil. Put into a basin the flour and suet chopped very fine, and rub them together; add a pinch of salt and half a teaspoonful of baking powder, and mix all well. Make this into a paste with cold water; roll it out into a round cake the size of the stew-pan, and put it neatly upon the top of the meat and vegetables; cover closely with the lid, and let it stew gently for an hour and a half. Lift the paste carefully off, dish the meat and vegetables, and place the cake of paste on the top, and serve. Take a pound of lean cooked meat and chop it up very finely; soak a thick slice of bread in milk, and press the milk well out when quite soaked; beat it up with a fork, add it to the beef, and mix all well COLD MEAT MINCE. 2 Eggs. Bread. Milk. 1 lb. Cooked Meat. Onion, Carrot, and Turnip Flour. Ketchup. Pepper and Salt✪ Cold Meat Mince. 56 COOKERY. together; add pepper and salt to taste; now beat up one egg and mix it with the meat and bread. Have a nice deep pudding-dish, butter it well inside, and cut up, in small pieces, a hard boiled egg. Ornament the bottom and sides of the pudding-dish very neatly with the egg; press the mixture in, and when baked for an hour, turn it out gently. Make a sauce thus : — Put on the bones of the meat, broken up, to boil for 2 hours, with an onion and a piece of carrot and turnip. Fry an onion brown in half a ounce of butter or dripping; when very brown, sprinkle in a dessert-spoonful of flour, and stir till the flour is wet; now add half a pint of the stock, a table-spoonful ketchup, and a little pepper and salt to tas te ; stir till it boils, but do not allow it to get thick. Strain this sauce round your meat, and serve hot. COLD MEAT ROLLS. £ lb. Cooked Meat. Butter. 8 Cooked Potatoes. Flour. 1 Onion. Pepper and Salt. Chop up the cooked meat and the onion (also cooked) very finely, and season with pepper and salt. Mash the potatoes smoothly, and add to them a tea- spoonful of butter or dripping melted, then whisk them over the fire to dry. Turn the whole out on the table, and add as much flour as the potatoes will take up, and roll the potato paste out about a quarter of an inch thick. Cut it into pieces about 6 inches square. Place on each piece a spoonful of the chopped meat ; wet the edges, and double the paste over one side above the other, and press the ends down. Place those oblong rolls on a greased tin, and bake till they become a light brown colour, or fry them in hot fat in a frying-pan. VEGETABLES.

AI-modernized reading of the original text

SEA PIE. 1 lb. Meat. 1 Onion. 1 Carrot. 1 Turnip. £ teaspoonful Baking Powder. £ lb. Flour. I lb. Suet. Pepper and Salt. Put the meat, cut in rather small pieces, into a middling-sized stew-pan; cut up the carrot and turnip in small pieces, and sprinkle them over the meat, and also the onion, chopped finely; then pepper and salt to taste. Pour in water to cover the meat and vegetables; set the stew-pan on the fire, and bring to the boil. Put into a basin the flour and suet chopped very fine, and rub them together; add a pinch of salt and half a teaspoonful of baking powder, and mix all well. Make this into a paste with cold water; roll it out into a round cake the size of the stew-pan, and put it neatly upon the top of the meat and vegetables; cover closely with the lid, and let it stew gently for an hour and a half. Lift the paste carefully off, dish the meat and vegetables, and place the cake of paste on the top, and serve. Take a pound of lean cooked meat and chop it up very finely; soak a thick slice of bread in milk, and press the milk well out when quite soaked; beat it up with a fork, add it to the beef, and mix all well COLD MEAT MINCE. 2 Eggs. Bread. Milk. 1 lb. Cooked Meat. Onion, Carrot, and Turnip Flour. Ketchup. Pepper and Salt. together; add pepper and salt to taste; now beat up one egg and mix it with the meat and bread. Have a nice deep pudding-dish, butter it well inside, and cut up, in small pieces, a hard boiled egg. Ornament the bottom and sides of the pudding-dish very neatly with the egg; press the mixture in, and when baked for an hour, turn it out gently. Make a sauce thus : — Put on the bones of the meat, broken up, to boil for 2 hours, with an onion and a piece of carrot and turnip. Fry an onion brown in half a ounce of butter or dripping; when very brown, sprinkle in a dessert-spoonful of flour, and stir till the flour is wet; now add half a pint of the stock, a table-spoonful ketchup, and a little pepper and salt to tas te ; stir till it boils, but do not allow it to get thick. Strain this sauce round your meat, and serve hot. COLD MEAT ROLLS. £ lb. Cooked Meat. Butter. 8 Cooked Potatoes. Flour. 1 Onion. Pepper and Salt. Chop up the cooked meat and the onion (also cooked) very finely, and season with pepper and salt. Mash the potatoes smoothly, and add to them a teaspoonful of butter or dripping melted, then whisk them over the fire to dry. Turn the whole out on the table, and add as much flour as the potatoes will take up, and roll the potato paste out about a quarter of an inch thick. Cut it into pieces about 6 inches square. Place on each piece a spoonful of the chopped meat ; wet the edges, and double the paste over one side above the other, and press the ends down. Place those oblong rolls on a greased tin, and bake till they become a light brown colour, or fry them in hot fat in a frying-pan.

Records on this page

Sea PieCold Meat MinceCold Meat Rolls

Household cookery and laundry work