Meat Sanders

Ingredients

• 2 oz. cold meat
• 1/2 lb. cooked potatoes
• 1 onion (previously boiled)
• about 1 oz. flour
• 1 oz. dripping
• 1 teaspoonful salt
• 1 teaspoonful pepper

Method

1. 1

   Mash potatoes and mix with melted dripping.

2. 2

   Gradually knead in flour, roll out, and cut into squares.

3. 3

   Chop meat and onion, mix with salt and pepper.

4. 4

   Place meat mixture on each square, fold over, and seal.

5. 5

   Bake in a slow oven for 45-60 minutes.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 36. The excerpt below is the record exactly as published.

1 oz. dripping ; 1 table- spoonful milk ; 1 teacupful cold water or pot liquor ; 1/ teaspoonful pepper ; ^ teaspoonful salt. Cut the meat into thin slanting slices, with the gram not against it. Skm, scald, and slice the onions, and brown them slightly with half of the dripping in a pan ; pour away the dripping ; break the flour with a little cold water ; add it with the rest of the water, the sprig of herb, salt, and pepper to the onions. Simmer till the onion is tender, about one quarter of an hour, stirring to prevent the flour sticking to the^ pan. Remove the sprig ; let the sauce cool ; pour it into a pie dish ; place the pieces of meat in it. Mash the potatoes ; add the milk and the other half of the COLD MEAT COOKERY. t0 thcm‘ Lay lhe Potatoes smoothly on the p of the meat ; score them across with a knife. Put re idv G OVen t0 brOWn ' when browned, it is or hot n i hfe 13 ?° °Ven’ place the pie on the hob or hot plate for a few minutes to warm through, but o not allow it to boil ; then brown it in front of the t0P the.„P1f may be glazed by brushing it over with a little milk before cooking. Macaroni and Meat Shape.— Required: U lb macaroni ; V lb. scraps of cooked meat ; i oz. stale bread crumbs ; % teaspoonful powdered mixed herbs • about % gill water or milk; oz. dripping; U tea- spoonful salt ; i pinch pepper. Place the macaroni in a pan of cold water ; bring to the boil and bod for about twenty minutes, till soft but not pulpy. Drain the macaroni, and let it get cold. Chop the meat finely; mix it with the crumbs, herbs, salt, pepper, and water. Grease a small pad- ding bowl ; line the bottom of it with some macaroni • put in some of the meat ; then gradually line the basin, placing more meat in the middle to prevent the lining falling in. If any macaroni is over, place it on t ie top of the meat. Cover the basin tightly with a well-greased paper; steam for half an hour to three- quarters ; turn out on a dish; serve hot. A quicker way. -Cut the boiled macaroni in small pieces, and mix with the meat. Rice may be used instead of macaroni. Pread and Meat Shape. — Required: V, lb. scraps of bread ; ^ lb. scraps of cooked meat ; ]/ teaspoonful powdered mixed herbs; i onion (pre- viously boiled); i oz. dripping; about i gill water or milk; teaspoonful salt ; ^ teaspoon ful pepper. Soak the bread for an hour in cold water ; press all the water out and beat the bread smooth with a fork. COLD MEAT COOKERY. 81 (•'hop the meat and onion very fine; mix all the in- gredients well together except J4 oz. of dripping. Grease well a basin; place the mixture m it; cove tightly with a well greased paper, leaving ro°™ the bread to swell, and steam for three quarters of an hour When the basin is lifted out of the water, let it stand for two minutes, then turn out; serve hot or C°Any cooked vegetables may be finely chopped and used instead of, or in addition to, the meat and °niMeat Sanders. — Required : 2 oz. cold meat; 1/ lb. cooked potatoes; 1 onion (previously boiled); about 1 oz. flour

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