Meat Shape with Vegetables

Ingredients

• 6 ozs. of beef cooked and pounded
• ½ pint of brown sauce
• ½ oz. Cox’s gelatine
• 1 teaspoonful of made mustard
• 1 dessertspoonful of ketchup
• 2 or 3 mixed vinegars
• 1 teacupful of cut vegetables (cooked)
• 1 teacupful of cut aspic or calf-foot jelly

Method

1. 1

   Soak gelatine in cold water, strain and melt in sauce.

2. 2

   Mix meat, ketchup, mustard, and vinegar, then stir in hot sauce and gelatine.

3. 3

   Pour into a mould, let set, and decorate with vegetables and jelly.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 21. The excerpt below is the record exactly as published.

MEAT SHAPE WITH VEGETABLES. 6 ozs. of beef cooked and pounded. ^ pint of brown .sauce. J oz. Cox’s gelatine. I teaspoonful of made mustard. 1 dessertspoonful of ketchup. 2 or 3 mixed vinegar.s. I teacupful of cut vegetables (cooked). I teacupful of cut aspic or calf- foot jelly

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