Meat Turn-overs

Ingredients

• prepare a rich biscuit crust
• spoonful of meat
• moisten it with a little gravy or tomato catsup

Method

1. 1

   Roll out the crust quite thin and cut into circles the size of a coffee saucer.

2. 2

   Chop the meat very fine, moisten it, and season well.

3. 3

   Put a spoonful on each circle, fold over the dough, and pinch the edges closely together.

4. 4

   Bake in a hot oven or fry in deep smoking-hot fat.

As published

This recipe was extracted from 365 tasty dishes (1906), page 3. The excerpt below is the record exactly as published.

Meat Turn-overs. For meat turn-overs prepare a rich biscuit crust. Roll out quite thin and cut into cir- cles the size of a coffee saucer. Chop the meat very fine, moisten it with a little gravy or tomato catsup and season well. Put a 9 January. spoonful on each circle, fold over the dough and pinch the edges closely together. They may either be baked in a hot oven or fried in deep smoking-hot fat. i7«— Toasted Smoked Halibut Cut the halibut into quarter inch slices, lay on a platter, sprinkle with lemon juice and let stand for an hour, then dip each slice into melted butter, dust with a little pepper and toast over a clear fire. Serve garnished with sliced or quartered lemons. x8. — Southerland Pudding. Put I cupful of sifted flour into a bowl and add gradually 2 cupfuls of milk. Strain, add >^ of a teaspoonful of salt and 6 slightly beaten eggs. Fill deep, well-greased muffin cups two-thirds full and bake in a moderate oven until well puffed up and brown — about thirty-five minutes. Serve at once with a liquid sauce. 19.— Deviled Toast Trim the crust from i dozen thin slices of stale brown or white bread, dry and toast to 10 Januaiy. a golden brown. Prepare a mixture of soft butter, a little made mustard and cayenne in proportions to suit the taste, and with this spread the bread, then Set in a warm oven for a few moments. Make a sauce with i table- spoonful of butter, i}i tablespoonfuls of flour, and i pint of milk. Add ^ of a teaspoonful of salt and 2 tablespoonfuls of beef extract. Stir until the latter is thor- oughly blended with the sauce. Dip in it each slice of the hot toast, arrange on a heated platter and pour the remainder of the sauce over all. 20. — Creole Kedgeree. One cupful of cold broiled or steamed fish freed from skin and bones (cod, halibut or any firm fleshed fish will do), i cupful of boiled rice, i hard boiled egg cut fine, yi of a teaspoonful of salt, i tablespoonful of finely chopped green pepper, i tablespoonful of butter, 4 tablespoonfuls of stock. Cook the chopped pepper in the butter for three min- utes, add the other ingredients, stir and cook for five minutes, then serve on slices of but- tered toast. 11 Januasy^ 21. — Stewed Figs. Put into an enameled stewpan 4 ounces of granulated sugar, the rind of i lemon and i pint of cold water. When the sugar is dis- solved add I pound of fine figs, and stew upon a slow fire from two to two and a-half hours. When the figs are perfectly tender, add I glass of sherry wine and the juice of i lemon. Serve when cold. 22. — Indian Meal Mush. Two cupfuls of sifted meal and as much cold water as will make it into a batter, free from lumps; i teaspoonful of salt. Have ready i quart of boiling water and stir the batter into it, allowing it to boil briskly for thirty minutes. Stir frequently, and if it is somewhat too thick, add i cupful more of boiling water. Serve hot with cream and sugar as a change from the oaten and wheaten cereals for breakfast. Cold mush may be cut in strips, dipped in beaten egg^ floured and fried for lunch. The above formula may be varied by using half new milk and half water. 12 Januasy. 23. — Brown Curry. For a brown curry melt 2 tablespoonfuls of butter in a saucepan, add to it i large sliced onion and fry till it is brown. Add 2 pounds of beef, veal or mutton cut in small pieces and let all cook up together. Make a paste of I small tablespoonful of curry powder and water and stir into the meat for five minutes, or till thoroughly mixed. Season with salt, add i cupful of water and cook all slowly until meat is tender, possibly two hours. Just before serving add juice of half a lemon. 24.— Fried Calf's Brains. Drop the brains in cold water as soon as received. Change the water frequently until they look white and nice. Carefully remove tough muscles and, if possible, the outer membrane, the latter requiring careful hand- ling. Place in a saucepan, with j^ of a tea- spoonful of salt, I tablespoonful of vinegar and sufficient boiling water to cover. Sim- mer very gently for fifteen minutes, drop into cold water and let stand until chilled. Drain, split with a silver knife and dip each piece 13 Januasy. into beaten egg, then roll in fine crumbs. Have a deep kettle partly filled with smoking hot fat, immerse each piece in it and cook quickly until golden brown. Serve with a brown, tomato or tartare sauce. 25.— Hot Gruel. Beat up an tgg to a froth, add a wine- glassful of sherry, sweeten and add a little grated lemon and nutmeg. Have ready some hot gruel made very smooth, stir in the wine and egg and serve with sippets of toast. This is quite delicious. 26.— Fried Smelts. Smelts are a small pan fish found in most of the Eastern markets throughout the winter. Those which come from Canada and North- ern points are frozen, and can usually be had for about ten cents a pound. Green smelts are much larger, and come from points around and south of New York ; they cost almost twice as much as the smaller variety. They are drawn through the gills. Wash them thoroughly and dry on a soft cloth. Dip in milk and roll in flour or com meal, or 14 January. dip into slightly beaten tgg and roll in fine crumbs. Have a deep kettle partly filled with smoking hot fat. Do not put more than half a dozen in at a time, and draw the kettle off a little, so that they will be browned and thoroughly cooked in about four minutes. Bring the fat back to its first heat and cook more, keeping those first cooked on a pan lined with soft or unglazed paper in the open oven; this removes superfluous fat and keeps them hot. Serve on a napkin, garnished with cress or parsley and quartered lemons. 27.~Veal Cutlets in Cheese Batter. Prepare a frying batter by beating together the yolks of 2 eggs, J^ of a cupful of water, a pinch of salt, ^ of a cupful of flour, i tablespoonful of melt

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