Minced Meat with Eggs

Ingredients

• any cold meat
• half the quantity of bread crumbs
• nutmeg
• pepper
• salt
• one raw egg

Method

1. 1

   Take any cold meat and mince it finely, add half the quantity of bread crumbs, season with nutmeg, pepper, and salt.

2. 2

   Mix these all well together and fill some scollop shells.

3. 3

   Break one raw egg on the top of each, and bake in a moderate oven until the egg is quite set but not hard.

4. 4

   Serve at once, garnished with parsley.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 10. The excerpt below is the record exactly as published.

Salt. Method. — Mix these well together and smear well over the legs, cutting slashes to let the mixture get well in. Then grill and send to table very hot. To make a sauce, add 1 gill of stock to the above in- gredients. C 34 COLD MEAT COOKERY. Conusb pasties. Ingredients. — Yz lb. cooked Beef, Y* lb. cold boiled Potatoes, i boiled Onion, 2 tablespoonsful Brown Sauce, a little Salt and Pepper. Method. — Mince the meat, potato and onion finely, add the seasoning and sauce, and mix well. Then make some short crust and cut into rounds about 4 inches in diameter. Place a tablespoonful of the mix- ture in the centre of each round. Beat an egg up on a plate, and brush round the edges of each ; press the edges firmly together and form into a frill on the top. Brush all over with egg, and put into a quick oven for twenty minutes on the grid shelf, underneath the browning shelf, gradually reducing the heat. Dresbeit patties. Ingredients.— 1 stale Tin Loaf, 1 gill of Milk, 1 Egg, Bread Crumbs. Method. — Cut a round of bread inch thick, take a cutter and cut out 9 or 10 rounds, and with a smaller cutter cut out space in middle not quite through, and scoop out with a knife. Cut out rounds also for tops with smaller cutter about ^ inch thick. Roll them all in the egg and milk on a shallow plate. Then bread crumb, and fry them a light golden brown. Fill them with rissole mixture, fish cutlet mixture, or potted meats, heaped up, and the little rounds on top. Garnish with parsley. COLD MEAT COOKERY. 35 Game, Soufflees of. Ingredients. — 6 paper souffle cases, well buttered, 3 ozs. Game, 1 Truffle or Mushroom, 1 oz. Butter, 1 oz. Flour, 1 gill Stock, 2 Eggs, and seasoning. Method. — Make a panada with the butter, flour and stock, cook well, then add the game and mushroom finely chopped, and stir in the yolk of one egg. Whip 2 whites stiffly and add ; fill the cases and bake 10 to 15 minutes. Garnish with a button mushroom in •centre and some bread crumbs. Game, Cassolettes of. Line some moulds with cassolette pastry (see recipe) and bake. Fill with this mixture — % lb. cooked game cut in strips, lb. mushrooms cut in strips, 1 tea- spoonful chopped parsley, cayenne, salt and lemon juice, cooked in 1 oz. of butter. Garnish with whipped white of egg and lightly brown in oven. fllieat ant) potato IRtssoles. Ingredients. — 1 oz. Butter, X lb. minced Meat (cooked), X lb. cold Potatoes, 1 teaspoonful chopped Parsley, a little Nutmeg, Pepper and Salt, 2 Eggs, X lb. Bread Crumbs. Method. — Make the butter hot in a stewpan (and, if liked, fry a teaspoonful of finely-chopped onion) ; C 2 36 COLD MEAT COOKERY. then add the meat and sieved potatoes, parsley and' seasoning, and yolk of one egg. Then, when well blended, turn on to a plate to cool. Make into balls,, egg and bread crumb, and fry in boiling fat sufficient to cover. flbeat witb Scrambled Eggs. Cut y lb. cold meat in very thin shreds and make it hot in a saucepan with a tiny piece of butter, then add 3 teaspoonsful of stock and 3 whole eggs, stir lightly with a fork until the eggs are cooked and just creamy, then pile up on toast and serve this with, spinach. Cold meat of any kind may be used for this dish. flIMnce, witb potato Mall. Ingredients. — 1 lb. cold Meat, 2 lbs. Potatoes, 2 ozs. Butter,, yolks of 2 Eggs, Parsley, 1 tablespoonful of Milk. Method. — Make some stock with bones of meat,, and with the stock some good brown sauce nicely seasoned. Let this boil well, and put in the meat,, finely minced, five minutes before serving. Draw the stewpan off the fire, and on no account let it boil when the meat is in, or the meat will be tough. Pass the potatoes through a wire sieve, then put the butter in a. COLD MEAT COOKERY. 37 •stewpan, add the potatoes and the yolks of 2 eggs ; mix well, and cook gently until the mixture leaves the sides of the stewpan ; then turn on to a board and shape it into a high wall, place it on a hot dish, put the mince in the centre, and decorate with poached eggs or baked tomatoes on the top, and sprigs of parsley round. /JIMnce witb potato Cassolettes. Take some large potatoes, and peel them thinly and ■cut them in half lengthwise ; then scoop out the potato in the centre, leaving about ^-inch all round in thickness, basket shape. Parboil these potatoes and ilet them drain. When dry, brush them over with an egg, and bread-crumb them and fry in boiling fat a golden brown. Drain them on kitchen paper, and fill them with any kind of hot mince or calf’s brains. flIMnce witb Eggs. Take any cold meat and mince it finely, add half the quantity of bread crumbs, season with nutmeg, pepper, and salt. Mix these all well together and fill some scollop shells. Break one raw egg

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