Cold Meat Shape

Ingredients

• one pound of cold meat
• half a teaspoonful of salt
• a quarter of a teaspoonful of pepper
• a tablespoonful of finely chopped parsley
• the rind of one lemon grated
• two eggs hard

Method

1. 1

   Chop the cold meat finely and mix with salt, pepper, parsley, and lemon rind.

2. 2

   Boil the eggs hard, cut into rings, and wet a mould.

3. 3

   Place the egg rings around the mould, sprinkle parsley, fill with meat, and cover with stock.

4. 4

   Allow to cool and set in jelly, then turn out and serve.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 32. The excerpt below is the record exactly as published.

Cold Meat Shape. Chop up very finely one j>ound of cold meat ; put it into a with half a teaspoonful of salt, a quarter of a tcas]>oonful of pcpjier, a tablesj>oonful of finely chopped )>artlcy, the rind of one lemon grated ; mix them all well together. Boil two eggs hard ; cut them into rings ; wet a lui%in and place them all round it j sprinkle a little parsley between ; put the meat into it ; pour over enough good atcK k to cover it. ^5 hen it is cold it should set in a jelly j turn it out on to a dish and serve. Compete of Cherries. I'ut on a pint of water with two ounces of sugar ; boil a few minute* ao aa to make a kind of syrup. Have half a jKnind of cheirie* *tone»l ; add them to the syrup ; boil three to five minuteiL Soak one ounce of gelatine for an hour before ; put it on in a stewpan. Add the w hite of one egg Uiahtly wl.uked, stir till it comes to the boil, then put on one side. Add to the cherries a few drops of lemon tuK e. Then you may take the white of an egg hard boiled eiit in *maU piecca ; put them in cold water to keep their colour till warned to ornament mould. Strain the clarified gelatine through a little piece of muslin. Pour in cherries, if not lufikient juice from the cherries to colour add ctkchtneaL Put the mould on ice with a little jelly in the bottom ; drop in the fHCccs of egg so as to ornament it, allow this to set ; then pour in the rest of preparation and let it cooL Turn out and serve. Consomm6 k la Roy ale. Beal up the yolks of l»o eggs with a tablespoonful of cleat soup ; pour it into a greased basin ; cover the top and steam it twenty minutes. Cut it into squares ; throw them into a soup tureen among clear soup, and serve hot. 'DOMESTIC COOKERY. 55 Consomm6 of Fowl aux Quenelles. Take a fowl, remove the breast and best parts for the quenelles, cut the rest of the fowl into small pieces, break up the largest bones, put them into a pan, cover them with cold water. Cut up finely two pounds of veal ; place it in the pan with the fowl bones, also a piece of turnip, carrot, onion, celery, a blade of mace, twenty peppercorns, half a teaspoonful of salt, a quarter of a teaspoonful of pepper

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