Meat Surprises

Ingredients

• ½ lb. cooked meat
• 3 oz. bread-crumbs
• 1 gill stock
• Seasoning
• 1 yolk of egg
• 4 or 5 fresh eggs
• Chopped parsley

Method

1. 1

   Simmer bread-crumbs in stock until swollen.

2. 2

   Mix in meat, seasoning, and egg yolk.

3. 3

   Cool the mixture.

4. 4

   Grease moulds and sprinkle with parsley.

5. 5

   Line with meat mixture, leaving a hollow for an egg.

6. 6

   Cook in a water bath until eggs are set.

7. 7

   Serve with brown sauce or gravy.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 404. The excerpt below is the record exactly as published.

lb. cooked meat. 1 dessert - sp. chopped parsley. 1 hard-boiled egg. \ pt. light stock. \ oz. sheet gelatine. Seasoning. The meat used for this must be very tender, as it will have no further cooking. A mixture of meats, such as veal and ham, mutton and tongue, &c., is best. Trim away all skin, gristle, and super- fluous fat, and cut the meat in small neat pieces. Chop the parsley very finely, and cut the hard- boiled egg in slices. Then rinse out a mould with cold water and decorate the bottom with some of the egg and parsley. Place in very lightly a ‘little of the meat with seasoning, more egg and parsley, and so on until all is in. Do not press the ingredients down. Dissolve the gelatine in the stock, and strain it over the meat. Set aside in a cool place until cold and firm. When wanted, turn out and garnish with parsley or salad. 1033. Cold Meat Souffle 1 breakfast - cupful cooked meat. 1 oz. butter. 1 oz. flour. 1 gill stock. 1 gill tomato puree. 1 tea - sp. chopped parsley. Seasoning. 2 or 3 eggs. Use a mixture of ham or tongue with fresh meat if possible. Trim the meat and chop it very finely, or put it through the mincing machine. Make the tomato puree by rubbing some fresh or tinned tomatoes through a fine sieve. Then melt the butter in a saucepan, mix in the flour and cook it a minute or two. Add the stock and tomato pur6e and stir until boiling. Sprinkle in the meat, season to taste and according to the kind of meat used, and cook all together a few minutes. Then remove the saucepan from the fire and add the 254 COOKERY FOR EVERY HOUSEHOLD yolks of eggs, one at a time, beating them well in. Whisk the whites of eggs to a stiff froth and stir them in lightly at the last. Pour the mixture into a well-greased souffle dish or pie dish, leaving room for it to rise and bake in a good oven until well- risen and firm to the touch. Time to cook, 20 or 30 minutes. Sufficient for 3 or 4 persons. 1034. Meat Surprises J lb. cooked meat. 3 oz. bread-crumbs. 1 gill stock. Seasoning. 1 yolk of egg. Chopped parsley - 4 or 5 fresh eggs

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