The pork must be chopped very finely, also the sage
leaves, which are to be well mixed with the meat. Season
this with the pepper, half of the salt, and the cayenne.
Put now the flour upon a mixing-board, and rub into it the
butter, add to it the baking-powder and remaining salt;
and making a little well in the centre of this mixture, drop
into it the yolk of the egg, pour over it the water, knead all
lightly together, and roll the dough so formed out to the
thickness of a quarter of an inch. Cut this paste into pieces
four inches long and three wide, beat the white of the egg
slightly, and brush the edges of the paste with it.
Put now into each of these pieces a portion of the chopped
pork, gather together the edges of the crust around it and
pinch them firmly together. Brush each one over with a
little of the egg, place them into a lightly-floured baking-tin,
and put them to bake in a hot oven for hah0 an hour.
Veal Balls.— One half pound of cold veal, eight table-
spoonfuls of bread crumbs, two table-spoonfuls of chopped
parsley, one tea-spoonful of mixed dried herbs, one half salt-
spoonful of pepper, one tea-spoonful of salt, one salt-spoon-
ful of grated nutmeg, two eggs.
Put six table-spoonfuls of the bread crumbs into a bowl,
and chopping the veal finely, mix it therewith. Season
this with the pepper and salt, adding the nutmeg, also the
parsley and herbs, after which the whole must be thoroughly
mixed together. To give this consistency, drop in the yolks
of the two eggs, saving the whites separate upon a plate.
Roll the mixture now into small balls, using an ounce of
flour upon the hands to prevent sticking. Beat the whites
of the eggs then slightly, roll the balls therein, and placing
the remaining bread crumbs in a paper roll them also in it.
Throw them now into smoking clarified fat for four min-
utes, when they should be taken out and put to drain on
kitchen-paper, after which pile in orderly manner upon a
hot napkin for serving.
Cold Turkey with White Sauce.— One half pound of
MINCED CHICKEN WITH POTATO WALL. 73
cold turkey, two ounces of butter, one ounce of flour, one
half tea-spoonful of white pepper, one half tea-spoonful of
salt, one half pint of milk, one gill of cream, one salt-
spoonful of grated nutmeg✪ Cold Turkey with White Sauce.
The turkey must first be boned, the skin having been
removed, and the fragments then cut into small even pieces.
Melt in a copper or porcelain-lined sauce-pan the butter, mix
well with it the flour, and add by degrees the milk, stirring
all until it boils. When boiling put in the cream, pepper, salt,
and nutmeg, also the pieces of turkey, taking great care not
to break up the meat in the process, and let all simmer
together very slowly until the turkey is heated through.
Serve very hot on a small platter, with sippits of toast or
fried bread.
NOTES.— Cold veal or chicken may also be used in this way.
A copper or porcelain-lined sauce-pan should always be used in
the preparation of white meats, as anything but a very bright
vessel is sure to cause them to discolour.
Page 54 · 3 recipe records on this page
Presented as published in 1886. 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
The pork must be chopped very finely, also the sage leaves, which are to be well mixed with the meat. Season this with the pepper, half of the salt, and the cayenne. Put now the flour upon a mixing-board, and rub into it the butter, add to it the baking-powder and remaining salt; and making a little well in the centre of this mixture, drop into it the yolk of the egg, pour over it the water, knead all lightly together, and roll the dough so formed out to the thickness of a quarter of an inch. Cut this paste into pieces four inches long and three wide, beat the white of the egg slightly, and brush the edges of the paste with it.
Put now into each of these pieces a portion of the chopped pork, gather together the edges of the crust around it and pinch them firmly together. Brush each one over with a little of the egg, place them into a lightly-floured baking-tin, and put them to bake in a hot oven for half an hour.
Veal Balls.— One half pound of cold veal, eight tablespoonfuls of bread crumbs, two table-spoonfuls of chopped parsley, one tea-spoonful of mixed dried herbs, one half saltspoonful of pepper, one tea-spoonful of salt, one salt-spoonful of grated nutmeg, two eggs.
Put six table-spoonfuls of the bread crumbs into a bowl, and chopping the veal finely, mix it therewith. Season this with the pepper and salt, adding the nutmeg, also the parsley and herbs, after which the whole must be thoroughly mixed together. To give this consistency, drop in the yolks of the two eggs, saving the whites separate upon a plate.
Roll the mixture now into small balls, using an ounce of flour upon the hands to prevent sticking. Beat the whites of the eggs then slightly, roll the balls therein, and placing the remaining bread crumbs in a paper roll them also in it. Throw them now into smoking clarified fat for four minutes, when they should be taken out and put to drain on kitchen-paper, after which pile in orderly manner upon a hot napkin for serving.
Cold Turkey with White Sauce.— One half pound of
MINCED CHICKEN WITH POTATO WALL. 73
cold turkey, two ounces of butter, one ounce of flour, one half tea-spoonful of white pepper, one half tea-spoonful of salt, one half pint of milk, one gill of cream, one saltspoonful of grated nutmeg.
The turkey must first be boned, the skin having been removed, and the fragments then cut into small even pieces. Melt in a copper or porcelain-lined sauce-pan the butter, mix well with it the flour, and add by degrees the milk, stirring all until it boils. When boiling put in the cream, pepper, salt, and nutmeg, also the pieces of turkey, taking great care not to break up the meat in the process, and let all simmer together very slowly until the turkey is heated through.
Serve very hot on a small platter, with sippits of toast or fried bread.
NOTES.— Cold veal or chicken may also be used in this way.
A copper or porcelain-lined sauce-pan should always be used in the preparation of white meats, as anything but a very bright vessel is sure to cause them to discolour.
Records on this page
Cold Turkey with White SauceVeal BallsMinced Chicken with Potato Wall