Meat Pie (a la Don Pedro).— This is a
kind of ragout put into a tin made expressly
for the dish. Take some mutton-chops, either
from the loin or neck, trim them neatly and
toss them, with some chopped parsley, butter✪ Meat Patties,
pepper, salt, &c., in a stewpan over a slow fire.
Place the chops, with some good bro'svn gravy,
into the tin baking-dish — " the Don Pedro
tin" — and add slices of raw ham. Cover with the
lid, but first fill in with mashed potatoes to the
brim ; bake for two hours in a slow oven, when
the tin cover»may be taken off, and the chops
will be found tender and succulent. Probable
cost of chops, Is. per pound.
Meat Pies, Forcemeat for (-tre Force-
meat for Meat Pies).
Meat Pies, Pastry for («r Pastry,
French, for Meat Pies, &c.) .
Meat Porcupine. — Press into a plain
oval mould the following: — A haK pound of
pork, and one pound of rump-steak (chopped
finely), one clove of garhc (shi'cd), a tea-spoonful
of salt, pepper, and nutmeg — the whole
moistened and well beaten up with two eggs✪ Meat Porcupine.
Turn the mi.xture out of the mould, and stick
pieces of fat bacon all over it, to resemble a
porcupine. Stew it for an hour in hot butter,
first browning all over. Probable cost, 3s. 6d.
MEAT POECUPINK.
Sufficient as a supper dish for four or five
persons.
Meat Preserving. — Meat taints soon,
and few know how to render it, when tainted,
fit for use. Some rub the joint over with pyro-
ligneous acid, which effectually prevents it
turning bad, but imparts a very disagreeable
flavour. To preserve meat, thoroughly examine
it when it comes from the butcher's, care-
fully remove flyblows, if there be any, wipe
with a perfectly dry doth all the flaps and
crevices, so as to leave no damp, which soon
imparts a disagreeable taint to meat, cut out
all the kernels and perceptible veins, wrap a
piece of muslin lightly round the joint, sew it
up, and hang it, if possible, in a cuiTent of air
in a cool place.
Meat, Quality of. — This is influenced by
several circumstances, each of which produces a
peculiar difference in the flesh of the same
species of animal. The principal circumstances
alluded to are the breed, the sex, the age, the
nature of the pasturage or fooipl on which the
animal has been fed, its state of health, the
treatment immediately previous to its being
slaughtered, and the mode in which it lias been
deprived of life and in which the carcass is
di'essed.
Meat Rissoles, English. — Prepare
meat — beef, mutton, veal, poultry, or game — as
before directed for Meat Croquettes. The
rissoles may be made up in the form of cones
— egged, bread-crumbed, fried without paste,
and served with a gravj*. If prefen-ed with
paste, cut out double the number of rounds
that are requu-ed of rissoles; on one round
l^lace the mince, egg the edge, and covci- with a
corresponding round. Fry, first brushing them
with egg, of a nice bro^vn ; use butter, and drain
the rissoles before seiwing. Send to table on a
napkin, garnished with parsley. Time, five
or six minutes to fry. Probable cost, 6d.,
exclusive of meat.
Meat Rissoles, German. — Fry two
Page 913 · 4 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
Meat Pie (a la Don Pedro).— This is a kind of ragout put into a tin made expressly for the dish. Take some mutton-chops, either from the loin or neck, trim them neatly and toss them, with some chopped parsley, butter, pepper, salt, &c., in a stewpan over a slow fire. Place the chops, with some good brown gravy, into the tin baking-dish — " the Don Pedro tin" — and add slices of raw ham. Cover with the lid, but first fill in with mashed potatoes to the brim ; bake for two hours in a slow oven, when the tin cover may be taken off, and the chops will be found tender and succulent. Probable cost of chops, Is. per pound.
Meat Pies, Forcemeat for (-tre Forcemeat for Meat Pies).
Meat Pies, Pastry for («r Pastry, French, for Meat Pies, &c.) .
Meat Porcupine. — Press into a plain oval mould the following: — A haK pound of pork, and one pound of rump-steak (chopped finely), one clove of garlic (shi'cd), a tea-spoonful of salt, pepper, and nutmeg — the whole moistened and well beaten up with two eggs. Turn the mixture out of the mould, and stick
pieces of fat bacon all over it, to resemble a porcupine. Stew it for an hour in hot butter, first browning all over. Probable cost, 3s. 6d.
MEAT POECUPINK.
Sufficient as a supper dish for four or five persons.
Meat Preserving. — Meat taints soon, and few know how to render it, when tainted, fit for use. Some rub the joint over with pyroligneous acid, which effectually prevents it turning bad, but imparts a very disagreeable flavour. To preserve meat, thoroughly examine it when it comes from the butcher's, carefully remove flyblows, if there be any, wipe with a perfectly dry cloth all the flaps and crevices, so as to leave no damp, which soon imparts a disagreeable taint to meat, cut out all the kernels and perceptible veins, wrap a piece of muslin lightly round the joint, sew it up, and hang it, if possible, in a cuiTent of air in a cool place.
Meat, Quality of. — This is influenced by several circumstances, each of which produces a peculiar difference in the flesh of the same species of animal. The principal circumstances alluded to are the breed, the sex, the age, the nature of the pasturage or food on which the animal has been fed, its state of health, the treatment immediately previous to its being slaughtered, and the mode in which it lias been deprived of life and in which the carcass is dressed.
Meat Rissoles, English. — Prepare meat — beef, mutton, veal, poultry, or game — as before directed for Meat Croquettes. The rissoles may be made up in the form of cones — egged, bread-crumbed, fried without paste, and served with a gravy. If prefen-ed with paste, cut out double the number of rounds that are required of rissoles; on one round place the mince, egg the edge, and cover with a corresponding round. Fry, first brushing them with egg, of a nice brown ; use butter, and drain the rissoles before serving. Send to table on a napkin, garnished with parsley. Time, five or six minutes to fry. Probable cost, 6d., exclusive of meat.
Meat Rissoles, German. — Fry two
Records on this page
Meat PattiesMeat Pie (a la Don Pedro)Meat PorcupineMeat Rissoles, English