The official handbook for the National Training School for Cookery

Average cost of a " Shepherd' s Pie" d. Scraps of cold meat 6 i small onion ) 1 Pepper and salt f - ih lb. of potatoes i V i oz. of butter i i tablespoonful of milk J Time required, about an hour and a half. Now we will show you how to make a Shepherd's Pie. 1. We take one and a half pound of potatoes, wash them, and boil them as described (see " Vegetables/' Lesson No. I). N.B. — This quantity of potato will cover a quart pie dish. N.B. — Any remains of cold potatoes should be used, instead of boiling fresh ones. 2. We put one ounce of butter, and one tablespoonful of milky into a saucepan, and put it on the fire to boil. 3. We put the boiled potatoes into another saucepan, and mash them up with a fork or spoon. 4. When the milk boils we pour it into the mashed potatoes, and stir them into a smooth paste. 5. We put the saucepan on the fire and let the potatoes just boil ; we must be careful they do not burn. 6. We take any scraps of cold meat, cut them in small pieces, and put them in a pie dish in layers. 7. If there is not much fat with the meat, we should mix a few slices of pork fat with the meat. 8. We take one small onion, peel it, and chop it up as finely as possible on a board. c 2 36 National Training School for Cookery. 9. We sprinkle each layer of meat with plenty of pepper and salt, and a little of the chopped onion, 10. We fill the dish half full of cold water. N.B. — If there be any cold gravy it would, of course, be better than the water. N.B. — The pie dish should be quite full of meat, and rather heaped in the centre, so as to raise the crust of potato. 11. We take the mashed potato and put it over the top of the meat, smoothing it over neatly with a knife. 12. We take a fork, and mark all over the top of the potato. N.B. — If liked, the mashed potato might be mixed with half its weight of flour into a dough, to make a more substantial crust ; it must be then rolled out with a rolling-pin like pastry. 13. We put the pie dish into the oven, or into a Dutch oven in front of the fire, for half an hour, to brown the crust of potato and warm the meat through, it is then ready for serving. Lessons on Re-Cooking Meat. — Fried Rissoles. 37 Lesson No. 6. FRIED RISSOLES. Average cost of " Fried Rissoles " made of cold meat. (This quantity makes about 8). a. \ lb. of scraps of cold meat i 2 tablespoonsful of chopped suet ij 2 do. of bread crumbs h 1 do. of chopped parsley \ h a teaspoonful of chopped herbs, marjoram ) L and thyme j £ Cgg I Crumb of bread ) Salt and pepper / 1 gill of stock ) x a J oz. of flour » f . f / * Use of dripping for frying TV/tftf required, about half an hour. Now we will show you how to make Rissoles with cold meat. 1. We put about half a pound of clarified dripping into a saucepan and put it on the fire to heat. 2. We take the scraps of cold meat, and chop them up as finely as possible on a board, when chopped, there should be about two tablespoonsful. 3. We take two ounces of suet, put it on a board, cut away the skin and chop it up as finely as possible. There should be two tablespoonsful. 4. We take a grater and grate some crumbs of bread on to a piece of paper.