Meat Turnovers. — ^Make dough as for soda biscuit, roll thin and
cut in circles large or small as liked. Upon these put any kind
of cold cooked meat or game chopped fine, seasoned with pepper
and salt, catsup and sweet herbs and moistened well with cream or
melted butter✪ Meat Turnovers ; lay the meat on one side and turn over the other,
moistening and pinching edges together carefully. These can be
steamed, baked, or fried as Fritters, and are verv good cold. When
preparing for picnics, bake them. Some heat the meat with a little
oroth or water, seasoning as above and thickening with a little fiour.
If steamed, place turnovers on a buttered plate and set in steamer.
Ragout of Meat — Slice cold meat, put in a stewpan in which an
onion has been sliced, or several if liked ; squeeze half a lemon in,
or add tablespoon vinegar, cover closely without water, and when
it begins to cook, set pan on back of stove for three-quarters of an
hour, shaking oocasionlly. The onions should now be brown ; take
out meat, dredge in a little flour, stir it round, and add a cup gravy,
pepper, salt✪ Ragout of Meat and a small quantity of any sauce or flavoring preferred :
stew gently a minute or two, then put the meat back to get hot, ana
serve ; garnish with croutons or pickles.
Meat and Potato Puffs. — Take cold roast meat — ^beef or mutton^
or veal and ham together — cut all gristle away, chop fine and season
with pepper and salt, and chopped pickles, if' liked. Boil and mash
some potatoes, make them into a paste with an egg, roll out, dredg-
ing with flour, and cut round with a saucer ; put some of the season-
ed meat upon one half, and fold the other over like a puff; pinch
neatly round and fry a light brown.
458 COLD MEATS.
Meat with Eggs. — Take pieces of any cold roast meat, trim off
fat and mince very fine. Fry a small onion, chopped fine, in plenty
of butter \ when a light brown add a teaspoon flour, a little stock or
gravy, the minced meat with chopped parsley, salt, pepper and nut-
meg to taste. Mix well, add a little more stock if necessary and heat
gradually on back of range ; lastly add a few drops lemon juice ;
serve on small squares of bread fried in butter and place a poached
egg on top of each, or serve the meat in center with poached eggs
over it, and toasted bread around with chopped parsley on the squares.
Broiled Beef, — Peel four or five potatoes, then cut round them
as though paring an apple, season with salt✪ Meat and Potato Puffs and pepper and dip the
strips thus made mto a thin batter and fry in hot fat a nice brown.
Cut neat slices from a cold roast of beef, season well, dip in melted
butter, broil quickly and serve on hot platter with the prepared
potato over them. Or broil the beef as above, and lay in hot dish
on a tablespoon melted butter, sprinkle with mushroom powde/, and
garnish with border Saratoga potatoes. For Broilea Beef with
Oyster Sauce, put two dozen oysters in stewpan, with their liquor
Btrained ; add three cloves, blade of mace, two tablespoons butter,
half teaspoon flour, and seasoning of pepper and salt ; simmer gently
five minutes. Have ready in the center oldish round walls of mashed
potatoes, browned ; into the middle pour the oyster sauce, quite hot,
and round the potatoes place layers of slices of cold^oast beef, which
should be previously broiled over a nice clear fire.
Page 392 · 5 recipe records on this page
Presented as published in 1890. 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 Turnovers. — ^Make dough as for soda biscuit, roll thin and cut in circles large or small as liked. Upon these put any kind of cold cooked meat or game chopped fine, seasoned with pepper and salt, catsup and sweet herbs and moistened well with cream or melted butter ; lay the meat on one side and turn over the other, moistening and pinching edges together carefully. These can be steamed, baked, or fried as Fritters, and are verv good cold. When preparing for picnics, bake them. Some heat the meat with a little oroth or water, seasoning as above and thickening with a little fiour. If steamed, place turnovers on a buttered plate and set in steamer.
Ragout of Meat — Slice cold meat, put in a stewpan in which an onion has been sliced, or several if liked ; squeeze half a lemon in, or add tablespoon vinegar, cover closely without water, and when it begins to cook, set pan on back of stove for three-quarters of an hour, shaking occasionally. The onions should now be brown ; take out meat, dredge in a little flour, stir it round, and add a cup gravy, pepper, salt and a small quantity of any sauce or flavoring preferred : stew gently a minute or two, then put the meat back to get hot, ana serve ; garnish with croutons or pickles.
Meat and Potato Puffs. — Take cold roast meat — ^beef or mutton^ or veal and ham together — cut all gristle away, chop fine and season with pepper and salt, and chopped pickles, if' liked. Boil and mash some potatoes, make them into a paste with an egg, roll out, dredging with flour, and cut round with a saucer ; put some of the seasoned meat upon one half, and fold the other over like a puff; pinch neatly round and fry a light brown.
Meat with Eggs. — Take pieces of any cold roast meat, trim off fat and mince very fine. Fry a small onion, chopped fine, in plenty of butter \ when a light brown add a teaspoon flour, a little stock or gravy, the minced meat with chopped parsley, salt, pepper and nutmeg to taste. Mix well, add a little more stock if necessary and heat gradually on back of range ; lastly add a few drops lemon juice ; serve on small squares of bread fried in butter and place a poached egg on top of each, or serve the meat in center with poached eggs over it, and toasted bread around with chopped parsley on the squares.
Broiled Beef, — Peel four or five potatoes, then cut round them as though paring an apple, season with salt and pepper and dip the strips thus made mto a thin batter and fry in hot fat a nice brown. Cut neat slices from a cold roast of beef, season well, dip in melted butter, broil quickly and serve on hot platter with the prepared potato over them. Or broil the beef as above, and lay in hot dish on a tablespoon melted butter, sprinkle with mushroom powde/, and garnish with border Saratoga potatoes. For Broilea Beef with Oyster Sauce, put two dozen oysters in stewpan, with their liquor Btrained ; add three cloves, blade of mace, two tablespoons butter, half teaspoon flour, and seasoning of pepper and salt ; simmer gently five minutes. Have ready in the center oldish round walls of mashed potatoes, browned ; into the middle pour the oyster sauce, quite hot, and round the potatoes place layers of slices of cold^oast beef, which should be previously broiled over a nice clear fire.
Records on this page
Meat TurnoversRagout of MeatMeat and Potato PuffsMeat with EggsBroiled Beef