Evans' recipe cookery book

Mince and season meat ; if fresh meat is used, stew it ; boil and mash potatoes ; add suet and cheese ; mix with milk and make into two cakes ; fry one side of each cake and flatten with plate ; scoop hole in bottom cake and put in mince ; lay other cake on top, place in oven till thoroughly hot, dish, and surround with thick gravy. PRESSED BEEF. Ingredients. 6 to 8 Lbs. Brisket. 4 Ozs. Brown Sugar, i Teaspoonful each Ground Mace and Nutmeg. J Teaspoonful each Ground Cloves, Pepper, and Mustard. i Onion stuck with 4 Cloves. 1 Carrot. £ Leek. Thyme, Marjoram, and Bay Leaf. 4 Ozs. Salt. J Oz. Saltpetre. Turnip. Stalk Celery. Aspic Jelly, Parsley, and Tomato for Garnishings. Method. Mix all the spices ; trim the meat and rub the mixture well in, placing it in an earthenware pan ; let it stand in a cool place for from five to six days, rubbing the mixture well in twice or thrice daily ; at the end of this time put vegetables and herbs in a stew-pan, and half fill with water ; bring it to a boil ; skewer meat and tie to a good shape, wiping with a damp cloth ; place in seasoned water (boiling), bring to boil, and remove scum ; simmer for three hours, skimming occasionally ; take out meat and press it between two weighted boards for twelve hours ; trim neatly with sharp knife ; place on wire tray and glaze thoroughly. Decorate with garnishings. OX TONGUE WITH GARNISHINGS. Ingredients. i Ox. Tongue. Butter, Aspic Jelly and Parsley for Garnishing. Method. Buy a salted tongue and soak for four hours or longer in cold water ; trim and cook in stock, simmering for three hours ; skim off all scum from time to time ; when boiled, plunge in cold water for a few seconds and carefully skin the tongue ; trim it ; place on board and skewer to a good shape ; glaze thoroughly ; place tongue on dish and decorate with creamed butter through a forcing bag. Garnish the sides with aspic jelly and parsley. GALANTINE OF BEEF. Ingredients. ij Lb. Stewing Steak. | Lb. Smoked Ham. 2 Eggs. \ Teaspoonful Mixed Spice i Breakfastcupful of Bread¬ crumbs. i Tablespoonful Chopped Parsley. Pepper and Salt to taste. Method. Remove the skin and fat ; put the steak and bacon through the mincing machine ; add the bread crumbs, spice and parsley ; mix thoroughly ; add the beaten eggs, pepper and salt. Make into a roll on a floured board ; tie in a floured cloth as for roley-poley ; sew down the side with cotton ; place in boiling water and simmer for an hour and a half. Take out and roll again in the cloth ; leave till cool ; brush over with glaze and garnish with fresh salad or tomato. To make glaze. — Dissolve a quarter of an ounce of gelatine in a teacupful of water ; add one teaspoonful of any beef extract ; brush over with egg-brush. ABERDEEN SAUSAGE. Ingredients. \ Lb. Steak. i Lb. Smoked Ham. | Teaspoonful Dry Mustard. A Pinch of Sugar. i Egg. 3 Ozs. Bread Crumbs, i Teaspoonful Pepper. J Teaspoonful Salt. A Little Grated Nutmeg. Method. Mince the raw steak and ham finely through a mincing machine • add bread crumbs and seasoning ; beat egg well and mix in ; make into a thick roll and tie in well-floured cloth ; boil for two hours ; when boiled, roll in bread crumbs and stand till cold. 8o SAUSAGE MEAT. Ingredients, 2 Lbs. Pork. J Nutmeg (Grated).