N.B. — All the fat should not be removed, as the meat not required for
immediate use will keep better with the fat on the top ; but a tin of
Australian meat will not keep more than two or three days after it has
once been opened.
3. We take a tin of kidneys, open it carefully, and remove
the fat from the part of the meat which is required for use,
N.B. — The fat should be clarified, by putting it into boiling water, and
when cold can then be used as dripping.
4. We take one and a half pound of the meat (mutton or
beef) out of the tin, and cut it neatly into nice sized pieces,
and season the pieces with pepper and salt.
5. We take half a pound of the kidneys, and cut them up
in pieces.
6. We put three-quarters of a pound of flour into a basin,
with salt (to cover thinly a threepenny piece).
7. We take a quarter of a pound of clarified dripping✪ Meat Pie and
rub it well into the flour with our hands.
N.B. — We should be careful not to leave any lumps.
Lessons on Atistralian Meat. — Meat Pie. 45
8. We add sufficient water to make it into a stiff paste;
it will take rather less than one gill (quarter of a pint).
9. We take a board, flour it, and put the paste on it.
10. We take a quart pie-dish and fill it with the pieces
of meat and kidney.
11. We take a little of the jelly out of the tin and put it
in the dish with the meat, to make the gravy.
12. We take a rolling pin, flour it, and roll out the paste
to the shape of the top of the pie-dish, only rather larger.
N.B. — We should keep our hands floured, to prevent the paste sticking.
13. We take a knife, dip it in the flour, and cut off 3
strip of the paste about one inch wide.
N.B. — This strip should be cut off from round the edge of the paste, leaving
the centre piece the size of the top of the pie-dish.
14. We wet the edge of the pie-dish with water, and
place the strip of paste round the edge.
15. We now wet the strip of paste on the pie-dish.
16. We take the piece of paste, lay it over the top of the
pie-dish, pressing the edges together with our thumb.
17. We take a knife, flour it, and trim off the rough
edges of the paste.
18. We take the knife, and with the back of the blade,
we make little notches in the edge of the paste, pressing it
with our thumb, to keep it in its proper place.
19. We should make a small hole in the centre of the
paste, to let out the steam, whilst it is baking.
20. We can ornament the top of the pie with the remains
of the paste, according to taste, and biush over the top of
the pie with some tvhite of egg.
21. We put the//* into a quick oven to bake for half an
hour.
22. We must look at it occasionally, to see that it does
not burn. After that time it is ready for serving.
.46 National Training School for Cookery.
AUSTRALIAN MEAT.
Lesson No. 4
RISSOLES.
Average cost of " Rissoles," made from Australian meat
INGREDIENTS.
d.
\ lb. of Australian meat 3V
£ lb. of flour i"
3 oz. of dripping \\
Salt and pepper , . . ) x
A few sprigs of dried herbs J 4
1 egg 1
2 oz. of vermicelli or some bread crumbs✪ Rissoles .... I 1
Clarified dripping (for frying) j 2
/4
Time required, one hour.
"Now we will show you how to make Rissoles of
Australian meat.
1. We put one pound of clarified dripping into a saucepan
and put it on the fire to heat.
Page 19 · 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
N.B. — All the fat should not be removed, as the meat not required for immediate use will keep better with the fat on the top ; but a tin of Australian meat will not keep more than two or three days after it has once been opened.
3. We take a tin of kidneys, open it carefully, and remove the fat from the part of the meat which is required for use,
N.B. — The fat should be clarified, by putting it into boiling water, and when cold can then be used as dripping.
4. We take one and a half pound of the meat (mutton or beef) out of the tin, and cut it neatly into nice sized pieces, and season the pieces with pepper and salt.
5. We take half a pound of the kidneys, and cut them up in pieces.
6. We put three-quarters of a pound of flour into a basin, with salt (to cover thinly a threepenny piece).
7. We take a quarter of a pound of clarified dripping and rub it well into the flour with our hands.
N.B. — We should be careful not to leave any lumps.
Lessons on Atistralian Meat. — Meat Pie. 45
8. We add sufficient water to make it into a stiff paste; it will take rather less than one gill (quarter of a pint).
9. We take a board, flour it, and put the paste on it.
10. We take a quart pie-dish and fill it with the pieces of meat and kidney.
11. We take a little of the jelly out of the tin and put it in the dish with the meat, to make the gravy.
12. We take a rolling pin, flour it, and roll out the paste to the shape of the top of the pie-dish, only rather larger.
N.B. — We should keep our hands floured, to prevent the paste sticking.
13. We take a knife, dip it in the flour, and cut off a strip of the paste about one inch wide.
N.B. — This strip should be cut off from round the edge of the paste, leaving the centre piece the size of the top of the pie-dish.
14. We wet the edge of the pie-dish with water, and place the strip of paste round the edge.
15. We now wet the strip of paste on the pie-dish.
16. We take the piece of paste, lay it over the top of the pie-dish, pressing the edges together with our thumb.
17. We take a knife, flour it, and trim off the rough edges of the paste.
18. We take the knife, and with the back of the blade, we make little notches in the edge of the paste, pressing it with our thumb, to keep it in its proper place.
19. We should make a small hole in the centre of the paste, to let out the steam, whilst it is baking.
20. We can ornament the top of the pie with the remains of the paste, according to taste, and brush over the top of the pie with some white of egg.
21. We put the pie into a quick oven to bake for half an hour.
22. We must look at it occasionally, to see that it does not burn. After that time it is ready for serving.
.46 National Training School for Cookery.
Lesson No. 4
RISSOLES.
Average cost of " Rissoles," made from Australian meat
d.
\ lb. of Australian meat 3V
£ lb. of flour i"
3 oz. of dripping \\
Salt and pepper , . . ) x
A few sprigs of dried herbs J 4
1 egg 1
2 oz. of vermicelli or some bread crumbs .... I 1 Clarified dripping (for frying) j 2
/4
Time required, one hour.
"Now we will show you how to make Rissoles of
Australian meat.
1. We put one pound of clarified dripping into a saucepan and put it on the fire to heat.
Records on this page
Meat PieRissoles