Prepare mince as in No. 39. Make a short
paste, line a flat dish as for an open jam tart,
the edge well raised, and fill it with the mince.
Cut out of the paste a few leaves or other orna-
ments. Bake separately, and when the tart is
baked and ready for sending to table, put the
leaves on it regularly.
41. Mince in Scallops.
Butter half a dozen scallop-shells, fill them
with the mince No. 39, strew them with bread-
crumbs thickly. Bake, and serve on a napkin. !
42. Mince with Poached Eggs. I
Line a flat dish with mince No. 39 ; poach
half a dozen eggs, place them regularly on the
mince, fry a few strips of bacon, and put them
round just before serving. I
43. Mince and Spinach. !
Put a border of mince No. 39 round a flat
meat-dish, and fill the centre with spinach
boiled without water, chopped fine, peijpered
and salted, and with which two table-spoonfuls
of cream have been mixed. Serve very hot.
44. Omelet w^th Mince.
Make an omelet thus : — Put half an ounce i
of butter into the pan, pour gently in two eggs |
well beaten with a table-spoonful of milk, a j
little chopped parsley, a Httle chopped shallot, j
pepper and salt ; do not stir for half a minute, i
then stir all up tcircther, and in two minutes it
will be done. Slide on to a dish, and fold 1
double, first placing on haK a small quantity '
of mince No. 39 made quite hot. Garnish with ;
parsley, and serve.
45. Hachis au pois. |
Cut some neat slices of mutton, place on a
dish, pepper and salt, cover with another dish,
I and heat thoroughly in the oven. Have ready
some peas — those that are rather old will do — let
them be well stewed with pepper and salt in
Australian broth. When done, mix two table-
spoonfuls of corn-flour with them, a table-
spoonful of any hot sauce, a leaf of mint dried
and rubbed, some colouring ; stir till thick, pour
I round the meat, and serve.
j 46. Mince with Hard-boiled Eggs.
I _ Prepare mince No. 39, place it round a flat
t dish; boil thi-ee eggs ten minutes, sheU and
halve them. Have ready some nice white
sauce, lay the half eggs on the mince at regu-
lar distances, and pour over the white sauce,
having previously filled the hollow of the dish
with a rocky pile of mashed potato.
47. Feitadella with "White Sauce.
Fry some well-seasoned and well-floured
pieces of mutton, breaking as Httle as possible.
Place in a flat dish, and cover with a nice white
sauce. Put slices of pickled beetroot over, and
serve.
48. Fritadellas.
Prepare mince No. 39 ; roll into balls, fry, and
place on a flat dish, pour some good white sauce
over, and serve with a garnish of parsley, and
place some small balls of mashed potato [see No.
32) fried alternately round.
49. Fried Meats.
Either mutton or beef is very good cut into
thick slices, peppered and salted, and well
floured. Break an egg, beat it up, and mix
with two ounces of bread-crumbs on a flat
plate ; cover the pieces of meat with it, and fry
in boiling fat a nice brown. Lay in a dish,
cut some cold boiled potatoes✪ Fried Meat with Potatoes in thin slices, and
fry them after the meat tiU of a light brovra.
Lay them lightly over the meat, and serve.
50. Breast of Mutton (a TAustralienne). ✪ Breast of Mutton (a TAustralienne)
Page 1992 · 2 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
Prepare mince as in No. 39. Make a short paste, line a flat dish as for an open jam tart, the edge well raised, and fill it with the mince. Cut out of the paste a few leaves or other ornaments. Bake separately, and when the tart is baked and ready for sending to table, put the leaves on it regularly.
41. Mince in Scallops.
Butter half a dozen scallop-shells, fill them with the mince No. 39, strew them with breadcrumbs thickly. Bake, and serve on a napkin. ! 42. Mince with Poached Eggs. I
Line a flat dish with mince No. 39 ; poach half a dozen eggs, place them regularly on the mince, fry a few strips of bacon, and put them round just before serving. I
43. Mince and Spinach. ! Put a border of mince No. 39 round a flat
meat-dish, and fill the centre with spinach boiled without water, chopped fine, peppered and salted, and with which two table-spoonfuls of cream have been mixed. Serve very hot.
44. Omelet w^th Mince.
Make an omelet thus : — Put half an ounce i of butter into the pan, pour gently in two eggs | well beaten with a table-spoonful of milk, a j little chopped parsley, a Httle chopped shallot, j pepper and salt ; do not stir for half a minute, i then stir all up together, and in two minutes it will be done. Slide on to a dish, and fold 1 double, first placing on haK a small quantity ' of mince No. 39 made quite hot. Garnish with ; parsley, and serve.
45. Hachis au pois. |
Cut some neat slices of mutton, place on a dish, pepper and salt, cover with another dish,
I and heat thoroughly in the oven. Have ready some peas — those that are rather old will do — let them be well stewed with pepper and salt in Australian broth. When done, mix two tablespoonfuls of corn-flour with them, a tablespoonful of any hot sauce, a leaf of mint dried and rubbed, some colouring ; stir till thick, pour
I round the meat, and serve.
j 46. Mince with Hard-boiled Eggs.
I _ Prepare mince No. 39, place it round a flat
t dish; boil thi-ee eggs ten minutes, shell and halve them. Have ready some nice white sauce, lay the half eggs on the mince at regular distances, and pour over the white sauce, having previously filled the hollow of the dish with a rocky pile of mashed potato.
47. Fritadella with "White Sauce.
Fry some well-seasoned and well-floured pieces of mutton, breaking as little as possible. Place in a flat dish, and cover with a nice white sauce. Put slices of pickled beetroot over, and serve.
48. Fritadellas.
Prepare mince No. 39 ; roll into balls, fry, and place on a flat dish, pour some good white sauce over, and serve with a garnish of parsley, and place some small balls of mashed potato [see No. 32) fried alternately round.
49. Fried Meats.
Either mutton or beef is very good cut into thick slices, peppered and salted, and well floured. Break an egg, beat it up, and mix with two ounces of bread-crumbs on a flat plate ; cover the pieces of meat with it, and fry in boiling fat a nice brown. Lay in a dish, cut some cold boiled potatoes in thin slices, and fry them after the meat till of a light brown. Lay them lightly over the meat, and serve.
50. Breast of Mutton (a TAustralienne).
Records on this page
Fried Meat with PotatoesBreast of Mutton (a TAustralienne)