Cold-Meat Boudins

Ingredients

• Any cold remains of Meat
• moistening occasionally with clear veal or game gravy
• 4 oz. of butter
• 1 egg
• 1 or 2 table-spoonfuls of thick cream
• season to taste with salt
• season to taste with pepper
• a moderate quantity of powdered mace

Method

1. 1

   Mince the meat, pound until smooth, moisten with gravy, pass through a sieve, beat with butter, egg, and cream.

2. 2

   Butter small moulds, fill with mixture, steam for 15-20 minutes, turn out on a hot dish, and pour tomato sauce over.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 486. The excerpt below is the record exactly as published.

season to taste with pepper, salt, and sweet herbs, and bind with beaten eggs and a few drops of water ; if liked, a few chopped shallots, truffles, or mushrooms may be mixed in. Try the stuffing by poaching a small quantity of it in boiling water. Meat Tart (Turkish Style). — Prepare a thick paste with lib. of flour, a little salt, and water, roll it out, divide it into three parts, roll out two of them until quite thin, and set them aside. With the third part mix in eight eggs, roll it out until quite thin, divide it into eight parts, and plunge them, one at a time, into a saucepan of boiling water kept on the fire. Spread one part of the uncooked paste over a pie-dish, over this put half of the partly- cooked portions of paste, cover with minced fresh Meat, well seasoned and slightly browned in a frying-pan with butter, mixing in a little chopped parsley ; over this put the remaining half of the parboiled paste, and cover with the rest of the uncooked paste. Pour over a little butter, browned in a frying-pan, set the dish in a moderate oven, and bake until done. This may be served either hot or cold. Meat Tea. — Cut lib. of lean Meat, such as chicken, mutton, or beef, into very small pieces, and put them into a jar with 2 breakfast-cupfuls of water. Put the jar into a saucepan and fill up with water to nearly its height. Place the pan on the side of the fire, where it can simmer gently for about four hours, but without boiling. Turn the con- tents of the jar out on to a sieve over a basin, add a little salt and pepper to taste, and it is ready for use. A little cream or yolks of eggs beaten in is a great improve- ment, or it may be thickened with arrowroot or sago, according to fancy. Cold Meats. — It is generally considered that Meats that have already been cooked require warming only ; this is best effected and with least injury to the Meat if it is finely divided. Some very useful instru- Fig. 1145. Novelty Meat-mincer. nients have been invented for this purpose, one of the best for family use being the Novelty Mincer (see Fig. 1145), which can be fastened to a table or dresser, and is worked by turning the handle. These increase in size Fig. 1146. American Meat-mincer. and power until we come to giants worked by steam for the wholesale manufacture of sausages. Other mincers specially designed, of which there are numerous kinds i manufactured (see Fig. 1146), or the big-bladed mincing- For details respecting Culinary Processes, Utensils , Sauces, c C*c., referred to, see under their special heads . 922 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Meat — continued. knife (see Fig. 1147) that the French cook prefers, maybe used, all that is necessary in addition being a thick strong ' Fig. 1147. Mincing-Knife. board. Carefully remove every particle of sinew, skin, and other tough parts before commencing to mince. Cold Meat en Persillade. — Cut the Meat into slices and lay them on a dish, put some small pieces of butter over, and strew with finely-shred parsley and shallots ; season with pepper, moisten with a few table-spoonfuls of good clear gravy, and strew over a thick layer of rasped toast. Put the dish in a brisk oven for a-quarter-of-an-hour, and serve very hot on the same dish. Cold-Meat Boudins. — Any cold remains of Meat can be used. Mince the Meat, put it in a mortar, and pound until quite smooth, moistening occasionally with clear veal or game gravy. Pass the mixture through a fine wire sieve, return it to the mortar, and beat up with it loz. of butler, one egg, and 1 or 2 table-spoonfuls of thick cream ; season to taste with salt, pepper, and a moderate quantity of powdered mace

Cook this with the app: pantry check, scaling, and the assistant.