Cut thin slices of beef from a pot roast and spread each with a little dressing made from soft bread crumbs, seasoned with a little grated onion, salt, pepper, and chopped parsley moistened with melted butter. Roll up, fasten with a wooden toothpick and put in casserole or baking dish. Cover with a sauce made from left over gravy, stock or a bouillon cube dissolved in hot water and slightly thickened. Let simmer slowly on top of stove or in a moderate oven for 34 of an hour. MEAT, POULTRY AND ENTREES. 213 SAUSAGE TARTS. Country sausages, 8. Onion, 1. Green pepper, 1. Mixed spice. Salt and pepper.✪ Sausage Tarts Make a good puff paste, roll out and cut into strips 4 inches wide arid 8 inches long. Remove skins from the sausages, season and add finely chopped pepper, juice of the onion and a pinch of mixed spices. Mash and mix all well together. Spread the mixture on each piece of pastry, roll up and press edges together. Bake in a shallow greased pan from 20 to 30 minutes. HAM CAKES. Mashed potatoes, 2 cups. Bread crumbs, 1 cup. Chopped ham, 1 cup. Eggs, 2. Salt and pepper.✪ Ham Cakes Mix all ingredients thoroughly and shape into cakes. Dip in beaten egg, roll in crumbs and fry brown in deep fat. LEFT-OVER MEAT PIE. Cold roast beef. Salt and pepper. Bread crumbs. Melted butter. Stock, 1 cup✪ Left-Over Meat Pie. Chop the beef and put it in alternate layers with fine bread crumbs in a medium sized baking dish. Season with salt, pepper and melted butter, and pour over it the stock, top with a layer of buttered bread crumbs and bake for 30 minutes. PORK CHEESE. Cold roast pork, 2 pounds. Mace, 14 teaspoon. Pork fat, 1/2 paund. Nutmeg, a pinch. Salt and pepper. Sage, Vz teaspoon. Grated lemon peel, i/£ teaspoon. TCed pepper, a few grains. Chopped parsley, 1 tablespoon. Stock✪ Pork Cheese. Chop pork and fat fine and add remaining ingredients. Put in a buttered mold, fill up with good thick stock and bake for iy2 hours. When cold turn out of mold and garnish with parsley. 214 MEAT, POULTRY AND ENTREES. MARROW BALLS. Marrow, 1 tablespoon. Pepper, salt and nutmeg. Egg, 1. Soft bread✪ Marrow Balls. Melt the marrow and strain through coarse cheese cloth. Beat till creamy then add the egg and beat again. Season and add as much bread as it will moisten. Roll into small balls, poach them in water and place in soup before serving. MARROW BONES. Marrow bones. Dough. Toast✪ Marrow Bones. Have the bones cut into 3-inch pieces. Scrape and wash thoroughly, spread a little dough on each end to keep the marrow in, tie each bone in a piece of cheese cloth and boil for 1 hour. Re- move cloth and paste and place each bone on a square of toast. Sprinkle with paprika and serve very hot. Or the bones may be boiled without being cut, the marrow then removed with a spoon and placed on hot toast. OXFORD SAUSAGE MEAT. Lean veal, 1 pound. Nutmeg, 1. Fresh pork, 1 pound. Pepper, 1 teaspoon. Beef suet, 1 pound. Salt, 2 teaspoons. Bread crumbs, y2 pound. Sage leaves. Lemon, y2. Thyme, marjoram and savory✪ Oxford Sausage Meat.

AI-modernized reading of the original text

Cut thin slices of beef from a pot roast and spread each with a little dressing made from soft bread crumbs, seasoned with a little grated onion, salt, pepper, and chopped parsley moistened with melted butter. Roll up, fasten with a wooden toothpick and put in casserole or baking dish. Cover with a sauce made from left over gravy, stock or a bouillon cube dissolved in hot water and slightly thickened. Let simmer slowly on top of stove or in a moderate oven for 3/4 of an hour. SAUSAGE TARTS. Country sausages, 8. Onion, 1. Green pepper, 1. Mixed spice. Salt and pepper. Make a good puff paste, roll out and cut into strips 4 inches wide arid 8 inches long. Remove skins from the sausages, season and add finely chopped pepper, juice of the onion and a pinch of mixed spices. Mash and mix all well together. Spread the mixture on each piece of pastry, roll up and press edges together. Bake in a shallow greased pan from 20 to 30 minutes. HAM CAKES. Mashed potatoes, 2 cups. Bread crumbs, 1 cup. Chopped ham, 1 cup. Eggs, 2. Salt and pepper. Mix all ingredients thoroughly and shape into cakes. Dip in beaten egg, roll in crumbs and fry brown in deep fat. LEFT-OVER MEAT PIE. Cold roast beef. Salt and pepper. Bread crumbs. Melted butter. Stock, 1 cup. Chop the beef and put it in alternate layers with fine bread crumbs in a medium sized baking dish. Season with salt, pepper and melted butter, and pour over it the stock, top with a layer of buttered bread crumbs and bake for 30 minutes. PORK CHEESE. Cold roast pork, 2 pounds. Mace, 14 teaspoon. Pork fat, 1/2 pound. Nutmeg, a pinch. Salt and pepper. Sage, Vz teaspoon. Grated lemon peel, 1/8 teaspoon. Red pepper, a few grains. Chopped parsley, 1 tablespoon. Stock. Chop pork and fat fine and add remaining ingredients. Put in a buttered mold, fill up with good thick stock and bake for iy2 hours. When cold turn out of mold and garnish with parsley. MARROW BALLS. Marrow, 1 tablespoon. Pepper, salt and nutmeg. Egg, 1. Soft bread. Melt the marrow and strain through coarse cheese cloth. Beat till creamy then add the egg and beat again. Season and add as much bread as it will moisten. Roll into small balls, poach them in water and place in soup before serving. MARROW BONES. Marrow bones. Dough. Toast. Have the bones cut into 3-inch pieces. Scrape and wash thoroughly, spread a little dough on each end to keep the marrow in, tie each bone in a piece of cheese cloth and boil for 1 hour. Remove cloth and paste and place each bone on a square of toast. Sprinkle with paprika and serve very hot. Or the bones may be boiled without being cut, the marrow then removed with a spoon and placed on hot toast. OXFORD SAUSAGE MEAT. Lean veal, 1 pound. Nutmeg, 1. Fresh pork, 1 pound. Pepper, 1 teaspoon. Beef suet, 1 pound. Salt, 2 teaspoons. Bread crumbs, y2 pound. Sage leaves. Lemon, y2. Thyme, marjoram and savory.

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Sausage TartsHam CakesLeft-Over Meat PiePork CheesePork CheeseSouthern Fried ChickenMarrow BallsMarrow BonesOxford Sausage MeatEnglish Yorkshire Pudding

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