Meat Strudels

Ingredients

• from four to five ounces of fine flour
• four eggs
• an ounce of dissolved butter
• any kind of meat
• some thick gravy

Method

1. 1

   Make a paste with eggs and flour, roll into pieces, mince meat, season, moisten with gravy, roll strudels, and bake in a braising-pan with hot coals on top.

2. 2

   Brush with hot milk and finish baking.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 914. The excerpt below is the record exactly as published.

Meat Strudels. — Make a paste as fol- lows : — Beat well four eggs, keeping out the whites of two ; add to the eggs an ounce of dissolved butter, and dredge in as much flour as will make a dough firm to the touch and quite smooth. Divide the dough into pieces of equal weight, about the size of an egg ; roll each piece into a ball, and then with the rolling-pin flatten it to the desired size and thinness. Mince any kind of meat very fine ; season and flavour according to taste, and moisten with a gravy thickened, or some thick cream. RoU the strudels up, when, if the paste has been rolled to an oval shape, they will be large in the middle and tapering at both ends. Butter the bottom of a wide-bottomed braising-pan ; lay in the strudels an inch or more apart ; put hot coals on the top of the lid, and bake over a slow fire. When the strudels are risen and beginning to colour, brush them over with hot ndlk, and finish the baking ; they should be a light bro^vn. The above recipe will be applicable to any kind of preserve, sweet rice, or any savoury mince of fish, lobster, shrimps, &c. Meat, Washing. — The microscope shows that on the outside of uncooked meat there is a deposit which mere rinsing in water will not remove ; and as it is not desirable that this should be boiled off in the water, the meat should be well and thoroughly washed before cooking, and afterwards carefully wiped dry. Mecca Loaves. — Put a half pint of milk, or of milk and water, into an enamelled stew- pan, with a quarter of a pound of good fresh butter. When the milk boils, and the butter is dissolved, draw the pan from the fire, and stir in, gradually, from four to five ounces of fine flour

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