12. We take a rolling-pin, flour it, and roll out the paste
to the shape of the pie dish, only a little larger, and to
about a quarter of an inch in thickness.
13. We wet the edge of the pie dish with water.
14. We take a knife, dip it in flour, and cut a strip of the
paste, the width of the edge of the pie dish, and place it
round the edge of the dish.
15. We should cut this strip of paste from round the edge
of the paste, leaving the centre piece rather larger than the
top of the pie dish.
16. We wet the edge of the paste with water.
17. We take the remaining piece of paste, and place it
over the pie dish, pressing the edges together with our
thumb.
N.B. — We must be very careful not to break the paste.
18. We take a knife, dip it in flour, and trim off all the
rough edges of the paste, round the edge of the dish.
19. We take a knife, and with the back of the blade we
make little notches in the edge of the paste, pressing the
paste firmly with our thumb, to keep it in its proper place.
20. We make a little hole with the knife, in the centre of
the pie to let the steam out while the pie is baking.
21. We put the pie into the oven (the heat should rise to
220°), to bake for half an hour. It is then ready for serving.
Lessons on Re-Cooking Meat. — Curry. 33
COOKED MEAT.
Lesson No. 4.
CURRY.
Average cost of a " Ctirry" (made with cold meat).
INGREDIENTS.
it.
Scraps of cold meat 6
2 oz. of clarified dripping I
(or butter 2d.)
1 apple J
1 onion £
1 dessertspoonful of curry powder )
1 dessertspoonful of flour J 1
Salt✪ Curry )
9
Time required, about three quarters of an hour.
Now we will show you how to make a Curry.
1. We put tzvo ounces of clarified dripping, or butter into
a saucepan, and put it on the fire to heat.
2. We take one onion, peel it, put it on a board, and chop
it up as finely as possible.
3. When the dripping is quite hot, we put in the chopped
onion to brown ; we must be careful it does not burn.
4. We should shake the saucepan occasionally to prevent
the onion from sticking to the bottom.
5. We take the cold meat and cut it up into small pieces.
6. We take one small apple, peel it, take out the core, and
chop it up very finely on a board.
7. When the onion is sufficiently brown, we should strain
it off, and pour the dripping back into the saucepan.
N. B. We should put the browned onion on a plate.
8. We now put the pieces of cold meat into the saucepan,
and let them brown on both sides.
9. We add one dessertspoonful of curry powder, one dessert-
spoonfid of flour, the chopped apple, and a little salt, accord-
ing to taste.
c
34 National Training School for Cookery.
10. We now pour in half a pint of cold water, and put
back the browned onion.
N.B. — If the onion had been left in while the meat was browning, it would
have got burnt.
11. We should stir smoothly and carefully until it boils,
and then move it to the side of the fire to simmer for half
an hour.
12. The lid should be off the saucepan as the sauce is to
reduce.
13. For serving we take the meat out of the saucepan
and put it on a hot dish and pour the sauce over it.
N.B, -Boiled rice should be served with the curry (see Lesson on 14 Rice").
Lessons on Re-Cooking Meat. — Shepherd's Pie. 35
COOKED MEAT.
Lesson No. 5.
SHEPHERD'S PIE. ✪ Shepherd's Pie
Page 14 · 2 recipe records on this page
Presented as published in 1891. 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
12. We take a rolling-pin, flour it, and roll out the paste to the shape of the pie dish, only a little larger, and to about a quarter of an inch in thickness.
13. We wet the edge of the pie dish with water.
14. We take a knife, dip it in flour, and cut a strip of the paste, the width of the edge of the pie dish, and place it round the edge of the dish.
15. We should cut this strip of paste from round the edge of the paste, leaving the centre piece rather larger than the top of the pie dish.
16. We wet the edge of the paste with water.
17. We take the remaining piece of paste, and place it over the pie dish, pressing the edges together with our thumb.
N.B. — We must be very careful not to break the paste.
18. We take a knife, dip it in flour, and trim off all the rough edges of the paste, round the edge of the dish.
19. We take a knife, and with the back of the blade we make little notches in the edge of the paste, pressing the paste firmly with our thumb, to keep it in its proper place.
20. We make a little hole with the knife, in the centre of the pie to let the steam out while the pie is baking.
21. We put the pie into the oven (the heat should rise to 220°), to bake for half an hour. It is then ready for serving.
Lessons on Re-Cooking Meat. — Curry. 33
Lesson No. 4.
CURRY.
Average cost of a " Ctirry" (made with cold meat).
it.
Scraps of cold meat 6
2 oz. of clarified dripping I
(or butter 2d.)
1 apple J
1 onion £
1 dessertspoonful of curry powder )
1 dessertspoonful of flour J 1
Salt )
Time required, about three quarters of an hour.
Now we will show you how to make a Curry.
1. We put tzvo ounces of clarified dripping, or butter into a saucepan, and put it on the fire to heat.
2. We take one onion, peel it, put it on a board, and chop it up as finely as possible.
3. When the dripping is quite hot, we put in the chopped onion to brown ; we must be careful it does not burn.
4. We should shake the saucepan occasionally to prevent the onion from sticking to the bottom.
5. We take the cold meat and cut it up into small pieces.
6. We take one small apple, peel it, take out the core, and chop it up very finely on a board.
7. When the onion is sufficiently brown, we should strain it off, and pour the dripping back into the saucepan.
N. B. We should put the browned onion on a plate.
8. We now put the pieces of cold meat into the saucepan, and let them brown on both sides.
9. We add one dessertspoonful of curry powder, one dessertspoonfid of flour, the chopped apple, and a little salt, according to taste.
34 National Training School for Cookery.
10. We now pour in half a pint of cold water, and put back the browned onion.
N.B. — If the onion had been left in while the meat was browning, it would have got burnt.
11. We should stir smoothly and carefully until it boils, and then move it to the side of the fire to simmer for half an hour.
12. The lid should be off the saucepan as the sauce is to reduce.
13. For serving we take the meat out of the saucepan and put it on a hot dish and pour the sauce over it.
N.B, -Boiled rice should be served with the curry (see Lesson on 14 Rice").
Lessons on Re-Cooking Meat. — Shepherd's Pie. 35
Lesson No. 5.
SHEPHERD'S PIE.
Records on this page
CurryShepherd's Pie