Hot Meat Gallantine

Ingredients

• 1/2 lb. cooked meat
• 1 teaspoon chopped parsley
• 2 ozs. breadcrumbs
• 2 eggs
• 1 gill stock or water
• Half a small onion
• Seasoning

Method

1. 1

   Grease a round cake tin and coat with browned crumbs.

2. 2

   Mince or finely chop meat; chop onion and parsley.

3. 3

   Put all ingredients into bowl and mix well.

4. 4

   Turn into prepared tin.

5. 5

   Cover with greaseproof paper.

6. 6

   Put an old saucer on top, and stand a weight or a flat-iron on it.

7. 7

   Bake in moderate oven 1/2 hour.

8. 8

   Carefully turn out on to hot dish and serve hot with tomato sauce.

As published

This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 6. The excerpt below is the record exactly as published.

2ozs. breadcrumbs $lb. onions 1 teaspoonful powdered sage loz. margarine Seasoning Boil onions } hour, then chop. Save onion water, slightly toast the oatmeal under your grill, Mix all ingredients and add about 4+ pint of the onion water. Place in a greased piedish. Sprinkle with breadcrumbs. Bake in moderate oven 1 hour. Lentil Rissoles. SSO YO, S OS By dh 6 on does repesmens cle 4ozs. lentils 407. margarine — 34 teaspoon powdered herbs loz. breadcrumbs 1 teaspoon chopped parsley Seasoning doz. grated cheese 1 egg yolk Soak lentils overnight. Cook in water till tender, then beat to smooth and dry paste. Add all other ingredients and mix with egg yolk to bind. Form into balls, coat with egg and erumbs, and fry to crisp golden brown. Sheep’s Brain Rissoles. Sheep brains 2 tablespoons breadcrumbs Seasoning 1 teaspoon chopped parsley Mix breadcrumbs, brains, and seasoning. Make into small flat rissoles, coating with flour. Fry in hot fat, and serve garnished with the chopped parsley. Rice Cutlets with Meat. 4ozs. cold meat loz. butter Zozs. riee loz. breadcrumbs Seasoning Cayenne pepper if liked Boil rice and strain. Mince or finely chop meat, and add to rice. Add season- ing, butter and crumbs. Mix to a paste, adding a little milk if necessary. Divide into equal pieces and form into the shape of cutlets. Coat with egg and crumbs. Fry in deep fat. Stick an inch long piece of dry macaroni into the end of each. r $a 68 6 By bf Ke gt he Se Sy 1 6 A ER A OP 9 HO « OR 6 i Fe C PR 6 Pf FS Ft Fils 6 FS Pet Fe Ke F Pe Fh Ne PE Pe 5 eS PE gp) 2m 6 9 tt 6 bef 9 eae 9a SS 8 9 OFF PS PS A Rah PS I Oa 6 9 § 2 aed fhe 0 Pe 8 fw i Pt 9s 1698 9 apt 8 Sept 9a i ot % ( t t ( ( ( ( ( ( t ( t H d t ( ( hatin tie i) tees 14 WEEK END NOVELS| Ble 6 i Rie 6 Pa 6 BR 6 Pe 6 8 6 OE 6 P< 6 fa 6 a 6 8 Sn 5 Pe 6 FL P< Sf OS 6 9S 6 9S Hot Meat Gallantine. $lb. cooked meat 1 teaspoon chopped parsley 2ozs. breadcrumbs 2 eggs Half a small onion Seasoning 1 gill stock or water

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