If the meat and potato are
both put in cold, set the dish in a large pan of hot water, and
heat it in a very moderate oven. If this is not attended to
the gravy will boil over, and the meat will be over-cooked and
hard.
Pie for a Picnic. — Make the pie as usual, using game, or
chicken, or pigeons. For baking it, put on a common crust of
flour and water. When the pie is cold take off this crust, and
put the pie into a deep fire-proof dish, allowing two inches
between the top of the pie and the rim of the dish. Cover the
pie with good mashed potato exactly to the rim of the dish, but
not above it. Bake in the oven till the potato is a light brown.
This potato covering is much better for a picnic or shooting
luncheon than ordinary crust.
Toad in a Hole. — This is a combination of meat and batter,
the Toad being represented by the meat. Take a pound of beef-
steak which has been previously jugged, so that it may be quite
220
TWENTY HOMELY DISHES
tender. Put eight ounces of flour into a basin, make a hole in the
middle of it, break two eggs into it, and add by degrees one pint
of milk. Beat this batter well, and season it with pepper and
salt✪ Toad in a Hole. Cut up the beef-steak in small pieces, being careful to cut
with the grain and not across it, lay it in a well-buttered York-
shire pudding tin, and cover it all over with the batter. Bake it
for an hour and a half. Mushrooms are a great addition to the
Toad, and some people like half a pound of sliced kidney cooked
with the beef-steak. Oysters too may be used. Sausage-meat
makes an excellent Toad, without beef-steak. Or underdone
cooked meat minced and warmed up in gravy can be used.
Kidney Dumpling1. — Cut a Spanish or Portugal onion in
half. Take out part of the middle and fill the space with a
sheep’s kidney cut into four, and well seasoned with pepper and
salt. Join the two halves of onion together, draw a paste✪ Kidney Dumpling (see
Meat Puddings) over it, and bake on a buttered tin in a moderate
oven for about an hour. On no account boil this dumpling.
It is a favourite Avinter luncheon for gentlemen.
Rabbit and Onions. — This good old-fashioned dish is often
entirely spoilt by being cooked too fast. The rabbit is tough and
tasteless, and the onions half cooked. The dish requires ample
time ; in fact, if Avanted for luncheon at one, it should be begun
not later than half -past ten. The rabbit is infinitely better when
stewed, and not boiled, and plenty of onions must be used. Cut
up the rabbit, Avash the pieces in lukeAvann Avater, and then
blanch them for tAvo minutes in boiling Avater to seal the juices.
Drain, and put the pieces of rabbit into a steAvpan Avith tAvelve
ounces of onion Aveighed after only the tAvo outer coats have been
removed. Add half a teaspoonful of salt, and the same of
mignonette pepper, a dessertspoonful of mixed herbs in a muslin
hag, and a sprig of parsley. Cover the rabbit and vegetables
with hot water, bring to the boil once, skim off scum as it rises,
then ease off the fire and let the steAV simmer in a coArered pan
for tAventy-five minutes. By this time it will be done. Take out
the rabbit, take out the muslin bag, strain off the broth, and pass
the onions through the sieve, moistening them with a little broth
as you do so.✪ Rabbit and Onions
Page 150 · 3 recipe records on this page
Presented as published in 1898. 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
If the meat and potato are both put in cold, set the dish in a large pan of hot water, and heat it in a very moderate oven. If this is not attended to the gravy will boil over, and the meat will be over-cooked and hard.
Pie for a Picnic. — Make the pie as usual, using game, or chicken, or pigeons. For baking it, put on a common crust of flour and water. When the pie is cold take off this crust, and put the pie into a deep fire-proof dish, allowing two inches between the top of the pie and the rim of the dish. Cover the pie with good mashed potato exactly to the rim of the dish, but not above it. Bake in the oven till the potato is a light brown. This potato covering is much better for a picnic or shooting luncheon than ordinary crust.
Toad in a Hole. — This is a combination of meat and batter, the Toad being represented by the meat. Take a pound of beefsteak which has been previously jugged, so that it may be quite
tender. Put eight ounces of flour into a basin, make a hole in the middle of it, break two eggs into it, and add by degrees one pint of milk. Beat this batter well, and season it with pepper and salt. Cut up the beef-steak in small pieces, being careful to cut with the grain and not across it, lay it in a well-buttered Yorkshire pudding tin, and cover it all over with the batter. Bake it for an hour and a half. Mushrooms are a great addition to the Toad, and some people like half a pound of sliced kidney cooked with the beef-steak. Oysters too may be used. Sausage-meat makes an excellent Toad, without beef-steak. Or underdone cooked meat minced and warmed up in gravy can be used.
Kidney Dumpling. — Cut a Spanish or Portugal onion in half. Take out part of the middle and fill the space with a sheep’s kidney cut into four, and well seasoned with pepper and salt. Join the two halves of onion together, draw a paste (see Meat Puddings) over it, and bake on a buttered tin in a moderate oven for about an hour. On no account boil this dumpling. It is a favourite winter luncheon for gentlemen.
Rabbit and Onions. — This good old-fashioned dish is often entirely spoilt by being cooked too fast. The rabbit is tough and tasteless, and the onions half cooked. The dish requires ample time ; in fact, if Avanted for luncheon at one, it should be begun not later than half -past ten. The rabbit is infinitely better when stewed, and not boiled, and plenty of onions must be used. Cut up the rabbit, wash the pieces in lukewarm water, and then blanch them for two minutes in boiling water to seal the juices. Drain, and put the pieces of rabbit into a stewpan with twelve ounces of onion weighed after only the two outer coats have been removed. Add half a teaspoonful of salt, and the same of mignonette pepper, a dessertspoonful of mixed herbs in a muslin bag, and a sprig of parsley. Cover the rabbit and vegetables with hot water, bring to the boil once, skim off scum as it rises, then ease off the fire and let the stew simmer in a covered pan for twenty-five minutes. By this time it will be done. Take out the rabbit, take out the muslin bag, strain off the broth, and pass the onions through the sieve, moistening them with a little broth as you do so.
Records on this page
Toad in a HoleKidney DumplingRabbit and Onions