Cold Meat Shape

Ingredients

• Quarter-pound cold chicken veal, rabbit, or beef
• One hard-boiled egg
• One white of egg
• shell of egg
• One teaspoonful chopped parsley
• Three gills of stock
• Half an ounce gelatine
• Pepper and salt

Method

1. 1

   Put the well-skimmed stock, gelatine, white and shell of egg into a saucepan.

2. 2

   Stir over the fire until the gelatine is dissolved, then whisk until nearly boiling.

3. 3

   Stop whisking and boil up the stock well.

4. 4

   Let it settle a few minutes, then strain through muslin, and let it cool.

5. 5

   Boil the egg hard, then cut into fancy shapes.

6. 6

   Chop the parsley finely.

7. 7

   Remove any skin, fat, or gristle from the meat, and cut it into small dice.

8. 8

   Rinse a plain tin with cold water, then cover the bottom of the tin with a little of the cold stock.

9. 9

   When this is set, decorate with some pieces of egg and a little parsley.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 24. The excerpt below is the record exactly as published.

one white of egg- Pepper and salt. Grease a plain round tin, and cover it well with brown crumbs. Cook the onion until tender, and chop it finely. Also chop the parsley. Remove all skin and gristle from the meat, and chop it finely, or pass through the mincing machine. Put the meat, seasonings, bread crumbs, stock, and beaten eggs into a pan. Mix well, and cook for two MEAT. 6 or three minutes. Turn the mixture into the prepared tin; cover with a greased paper ; bake in a steady oven for about thirty minutes. Turn the gateau on to a hot dish, and pour round brown or tomato sauce. Cold Meat Shape. Quarter-pound cold chicken veal, rabbit, or beef. One hard-boiled egg. One white and shell of egg. One teaspoonful chopped parsley. Three gills of stock. Half an ounce gelatine. Pepper and salt

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