Gateau of Cold Meat

Ingredients

• £ lb. cooked meat
• 3 oz. bread-crumbs
• 1 dessert - sp. chopped onion
• 1 dessert - sp. chopped parsley
• 1 oz. butter
• Grated lemon rind
• 1 or 2 eggs
• Seasoning
• A few browned bread-crumbs

Method

1. 1

   Trim the meat and mince it very finely.

2. 2

   Melt the butter in a saucepan, add the chopped onion and cook for a few minutes without allowing it to take colour.

3. 3

   Then add the meat, bread-crumbs, and seasoning, and mix all together.

4. 4

   Moisten with the beaten egg and 2 or 3 tablespoonfuls of good sauce or gravy.

5. 5

   Grease a mould, coat it with browned bread-crumbs, fill with the mixture, cover with greased paper, and cook in a moderate oven until firm.

6. 6

   Turn out carefully, garnish with parsley, and serve with sauce or gravy.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 402. The excerpt below is the record exactly as published.

Gateau of Cold Meat £ lb. cooked meat. 3 oz. bread-crumbs. 1 dessert - sp. chopped onion. 1 dessert - sp. chopped parsley. 1 oz. butter. Grated lemon rind. Sauce or gravy. 1 or 2 eggs. A few browned bread- crumbs. Seasoning

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