Cold Shape
From Cassell's dictionary of cookery, 1892
Serves 8
Garnish with a border of parsley.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1998. The excerpt below is the record exactly as published.
a little pepper and salt, and stir quickly with a wooden spoon. Work into it by slow degrees half a pint of salad oil and half a giU of tarragon vinegar. If it is well made it should be lirm and creamy. This quantity is enough for a very large dish. 95. Larded Beef. Turn out a shape of beef with a larding- needle, put strips of fat bacon thi-ough from side to side. Serve when cold with garnish of parsley. 96. Sliced Beef a*nd Cucumber. Lay thin slices of mutton or beef in a meat- dish, cut very thin slices of cucumber, and if wished a few sliced onions or shallots. Mx equal parts of oil and vinegar ; shake them in the bottle. "When well mixed put the cu- cximber into a basin, pour the oil and vinegar over, stir till the cucumber is well covered with it, pepper, and pour it over the beef. 97. German Salad. Put in a salad-bowl a pound of beef cut in dice, also one finely-chopped onion, two ounces of red cabbage pickle, a pickled walnut chopped, two gherkins chopped, three ounces of boiled beetroot sliced and cold, two large white let- tuces, a little endive cut very fine, a little tarragon, chervil, a leaf or two of dandelion, half a dozen of sorrel, two large potatoes boiled and cut in slices cold, two sliced hard-boiled eggs, three table-spoonfuls of oil, six table- spoonfuls of vinegar, a tea-spoonful of sugar, two tea-spoonfuls of mustard, and a pint of claret or Rhenish wine. Mix all well together, and decorate the top with a few shapes cut in beetroot. 98. Mutton and Pickles. Turn out a 4lb. shape of Australian mutton. Garnish the dish round with slices of red beet- root and little heaps of red cabbage pickle. 99. Cold Shape. Take two pounds of beef or mutton. ]\Ielt one ounce of Nelson's Gelatine, and add to it a tea-cupful of brown gravy or stock. Cut a hard-boiled egg into round slices, and line the bottom of a mould with it. Chop up some slices of fat bacon, season with pepper, salt, and a \ery little allspice
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.