Gobbits
From Left overs, 1898
Presented as published in 1898. 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 Left overs (1898) by Sarah Tyson Heston Rorer, page 4. The excerpt below is the record exactly as published.
two tablespoonfuls of flour, add them to the hot milk, stir until you have a smooth thick paste; take from the fire ; mix with it the meat, and turn out to cool. When cold, form into cro- quettes. Beat one egg, add to it a tablespoonful of warm water, and beat again. Dip the croquettes first into this, then roll them in bread crumbs, and fry them in smoking hot fat. They may be served plain or with tomato sauce. i8 LEFT OVERS Beef Steak Puddins: Cut cold cooked steak into cubes of a half inch. To each pint of these allow a half pint of milk, six tablespoon- fuls of flour, two eggs, and two table- spoonfuls of chopped suet. Put the flour into a bowl ; beat the eggs, add to them the milk, then add gradually to the flour; make perfectly smooth. Cover the bottom of a baking dish with a layer of the batter, put in the bits of steak, sprinkle over the chopped suet, then a dusting of salt and pep- per, and, if you like, a few drops of onion juice ; now put over the remaining quantity of the batter, and bake in a moderately quick oven an hour and a half. Potato Dumplins^s Take any pieces of cold cooked meat, chop them fine, season carefully with salt, pepper, chopped parsley or celery. To each pint allow two tablespoonfuls of melted butter. For the crusty you may use left-over cold mashed pota- toes ; if so, add a little milk and stir them over the fire until smooth and hot. If potatoes are boiled for the purpose, BEEF—COOKED 19 add salt, butter and milk, and beat them until light. Line to the depth of one inch, a baking dish, put the meat in the centre, cover the top with mashed potatoes, smooth, brush with milk and bake in a moderate oven a half hour. Qobbits Scrape and cut into fancy pieces one good sized carrot and one turnip. Put these into a saucepan, cover with a pint of stock, and cook slowly until the vege- tables are tender. Have ready, cut into cubes of one inch, sufficient cold cooked beef to make a quart ; add it to the vege- tables, simmer a few minutes until the meat is hot ; have ready also one cup of rice that has been boiled thirty minutes in clear water, drained and dried. Arrange this in a border around the meat dish. Put two tablespoonfuls of butter
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