Cold Meat Shape

Ingredients

• One pound of cold meat
• two ounces of maccaroni
• one teacupful of bread crumbs
• one ounce of butter
• one egg
• one tablespoonful of stock
• one teaspoonful of salt
• one-half teaspoonful of pepper

Method

1. 1

   Chop cold meat finely, season with salt and pepper.

2. 2

   Boil macaroni for half an hour, drain, and cut into inch lengths.

3. 3

   Mix macaroni with meat and bread crumbs, add butter, egg, and stock.

4. 4

   Pack into a greased basin and steam for one hour.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 29. The excerpt below is the record exactly as published.

one egg, one-half teaspoonful of salt, one-half tea* spoonful of pepper. Begin with chopping the cold chicken very fine. Melt then in a saucepan, one ounce of the butter and when this is hot put into it the cold chicken and brown thoroughly. Add to this the flour and the stock, stirring all until it boils, when it must be seasoned with the pepper, and salt, the Worcestershire sauce and caramel thrown in, and then covering the saucepan draw it aside from the fire that it may keep an even heat but not cook. The potatoes must now be boiled and rubbed through a wire-sieve while hot, and when so floured return them to the saucepan, add the cream, the remainder of the but- 6^ J^EA TS. ter and the egg, and stir all well over the fire until the butter is melted, and the egg dry. Arrange the potato mixture then in a circle upon a hot platter leaving a round hole in the centre, smooth it with a knife, and place in the centre the minced chicken and serve. Note. — If it is desired the potato wall may be browned before the chicken is put in, but if this is done at all it must be done in a very hot oven, otherwise the potato will dry out and become tough and heavy. Cold meat 8hat>e. — One pound of cold meat, two ounces of maccaroni, one teacupful of bread crumbs, one ounce of butter, one egg, one tablespoonful of stock, one teaspoonf ul of salt, one-half teaspoonf ul of pepper. Chop the cold meat very finely, put it into a basin, when done and season with the pepper and salt. Wash the maccaroni well in cold water and boil it for half an hour. Drain it then thoroughly and cut into inch lengths, when it must be mixed together with the chopped meat and bread crumbs, and separating the butter into small pieces mix that in also. Bind all now together with the egg and the stock, and when thoroughly mixed together, pack the mixture into a well greased basin or bowl and steam the contents for one hour. Notes. — The maccaroni must be put on the fire in cold water and boiled rapidly. By steaming it is meant that the bowl or basin, covered with a piece of kitchen paper, should be placed in a saucepan within which is sufficient water to reach half way up its sides and allowed thus to cook in its own steam. Any kind of cold meat except pork can be used for this preparation. BROILED KIDNEYS. 65 ' Savory Hash. — Three quarters of a pound of cold meat, one Spanish onion , one ounce of butter, one ounce of flour, one teaspoonful of salt, one-half teaspoonful of pepper

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