half a dozen slices of under-di'cssed roast beef,
with a small portion of fat, slii-ed it finely, and
season it vnth. pepper, salt, and a little chopped
onion or shallot. Roll out a quarter of a pound
of pufE-paste✪ Podovies, or Beef Patties very thin. Lay spoonfuls of the
mince upon it, an inch apart, and moisten the
pastry round the meat with a httle water.
Cover with a piece of pastrv. Press together
the portion round each little' ball of mince, and
stamp rounds out with a cutter. Pinch the
edges, and fry the patties ia hot fat imtil they
are brightly coloui'ed. Drain them on blotting-
paper, and serve pUed high on a dish. Time to
fry, ten minutes. Sufficient, a dozen for two
or three persons.
Podovies, or Beef Patties (another
way). — Mince very finely two or three slices of
under-dressed cold roast beef. Mix with the
meat a third of its bulk in fat, and season with
a little pepper and salt, and a finely-minced
shallot, and, if the flavour is liked, an anchovy
cut into small pieces✪ Podovies, or Beef Patties (another way). Prepare the patties ac-
cording to the directions given in the preceding
recipe, fill them with a tea-spoonful of the
miace, and bake in a brisk oven. Serve on a
neatly-folded napkin. Time, ten to fifteen
miautes to bake. Probable cost, 2d. each. Suf-
ficient, a dozen for a dish.
Po§le. — Poele is a kind of rich gravy which
is used in expensive cookery to boil various
meats in instead of water. It is especially
suited for fowls, tm-keys, sweetbreads, and
similar meats which are in themselves a httle
insipid. The same poele may be used three or
f om- times, and in favourable weather vnll keep
several days. For ordinary domestic use it
is a quite unnecessary expense. To make it,
proceed as follows : — Take a poimd of fat
bacon and a pound of lean ham, two pounds of
veal, two carrots, and two onions, all cut up
into dice. Put them into a stewpan with a
poimd of fresh butter, and stii' constantly
until the bacon is half melted. Add a bunch of
parsley, a sprig of thj-me, two bruised bay-
leaves, thi-ee or four cloves, half a tea-spoonful
of peppercorns, and three or four young onions.
Pour LU three pints of boiling water, cover the
saucepan closely, and let its contents simmer
gently for an hour and a half or two hours.
Strain through a sieve, and press the meat
and vegetables well, to draw out their juices.
Keep the poele in a cool place until wanted.
Pooling. — Take a pound of beef suet,
one of fresh butter, and one of very fat bacon ;
cut the suet and bacon into very large dice, and
put them in a stewpan with two pounds of
veal cut in the same manner ; fry them till the
veal becomes white ; moisten with tlu-ee pints
of clear boiling water, a handful of salt, a bay-
leaf, a few sprigs of thyme✪ Poele, an onion stuck
with cloves, and a bundle of jparsley and green
onions. Let the whole boil quietly till the
onion is done ; strain it through a sieve, and
set it bj' for use. Poele is employed to make
everything boiled in it look white, and ac-
quire a rehshing taste ; it will keej) ^-^r a
week. Do not boil any lean of bacon wi iiit,
or the meat boiled in it will turn red, from the
saltpetre used in curing the bacon. Poeling
and braising are almost the same operation ; but
in the former, meat must be miderdone, in
braising overdone. — Webster and Parkcs.
Poet's Recipe for Salad (generally
ascribed to the Rev. Sydney Smith) : —
through kitchen
•' Two boiled potato^
Page 1260 · 3 recipe records on this page
Presented as published in 1892. 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
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half a dozen slices of under-di'cssed roast beef,
with a small portion of fat, slii-ed it finely, and
season it vnth. pepper, salt, and a little chopped
onion or shallot. Roll out a quarter of a pound
of pufE-paste very thin. Lay spoonfuls of the
mince upon it, an inch apart, and moisten the
pastry round the meat with a httle water.
Cover with a piece of pastrv. Press together
the portion round each little' ball of mince, and
stamp rounds out with a cutter. Pinch the
edges, and fry the patties ia hot fat imtil they
are brightly coloui'ed. Drain them on blotting-
paper, and serve pUed high on a dish. Time to
fry, ten minutes. Sufficient, a dozen for two
or three persons.
Podovies, or Beef Patties (another
way). — Mince very finely two or three slices of
under-dressed cold roast beef. Mix with the
meat a third of its bulk in fat, and season with
a little pepper and salt, and a finely-minced
shallot, and, if the flavour is liked, an anchovy
cut into small pieces. Prepare the patties ac-
cording to the directions given in the preceding
recipe, fill them with a tea-spoonful of the
miace, and bake in a brisk oven. Serve on a
neatly-folded napkin. Time, ten to fifteen
miautes to bake. Probable cost, 2d. each. Suf-
ficient, a dozen for a dish.
Po§le. — Poele is a kind of rich gravy which
is used in expensive cookery to boil various
meats in instead of water. It is especially
suited for fowls, tm-keys, sweetbreads, and
similar meats which are in themselves a httle
insipid. The same poele may be used three or
f om- times, and in favourable weather vnll keep
several days. For ordinary domestic use it
is a quite unnecessary expense. To make it,
proceed as follows : — Take a poimd of fat
bacon and a pound of lean ham, two pounds of
veal, two carrots, and two onions, all cut up
into dice. Put them into a stewpan with a
poimd of fresh butter, and stii' constantly
until the bacon is half melted. Add a bunch of
parsley, a sprig of thj-me, two bruised bay-
leaves, thi-ee or four cloves, half a tea-spoonful
of peppercorns, and three or four young onions.
Pour LU three pints of boiling water, cover the
saucepan closely, and let its contents simmer
gently for an hour and a half or two hours.
Strain through a sieve, and press the meat
and vegetables well, to draw out their juices.
Keep the poele in a cool place until wanted.
Pooling. — Take a pound of beef suet,
one of fresh butter, and one of very fat bacon ;
cut the suet and bacon into very large dice, and
put them in a stewpan with two pounds of
veal cut in the same manner ; fry them till the
veal becomes white ; moisten with tlu-ee pints
of clear boiling water, a handful of salt, a bay-
leaf, a few sprigs of thyme, an onion stuck
with cloves, and a bundle of jparsley and green
onions. Let the whole boil quietly till the
onion is done ; strain it through a sieve, and
set it bj' for use. Poele is employed to make
everything boiled in it look white, and ac-
quire a rehshing taste ; it will keej) ^-^r a
week. Do not boil any lean of bacon wi iiit,
or the meat boiled in it will turn red, from the
saltpetre used in curing the bacon. Poeling
and braising are almost the same operation ; but
in the former, meat must be miderdone, in
braising overdone. — Webster and Parkcs.
Poet's Recipe for Salad (generally
ascribed to the Rev. Sydney Smith) : —
through kitchen
•' Two boiled potato^