Meat and Panada Moulds

Ingredients

• three-quarters of a pound of steak
• one ounce of butter
• one gill of water
• two and a half ounces of fine flour
• one ounce of butter (melted)
• two eggs
• two or three tablespoonfuls of tomato puree
• Pepper to taste
• salt to taste

Method

1. 1

   Minced steak is rubbed through a sieve.

2. 2

   Make a panada with butter, water, flour, and salt.

3. 3

   Boil the butter and water, stir in flour and salt, and boil well.

4. 4

   Pound the meat and panada with melted butter and eggs.

5. 5

   Fill buttered moulds with the mixture and steam or poach for about twenty minutes.

6. 6

   Serve with a brown sauce mixed with tomato puree.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 28. The excerpt below is the record exactly as published.

three-quarters of a pound of steak through a mincing machine four times, then rub it through a wire sieve to remove any skin. Make a panada with one ounce of butter, one gill of water, and two and a half ounces of fine flour, and a little salt thus : — Let the butter and water boil, then stir in the flour and salt, and boil the mixture well. Pound the meat and panada with one ounce of butter (melted) and two eggs. Pepper and salt to taste. Butter some small moulds, fill them with the mixture, and steam or poach them for about twenty minutes. Serve with them a good brown sauce, to which has been added two or three tablespoonfuls of tomato puree

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