Savoury Meat Cake

Ingredients

• all the scraps of meat left from the pigeon pie and from the steak
• a large onion that has been boiled till tender
• moisten this with as much boiling stock as it will absorb
• a handful of meal
• pepper and salt to taste
• lay little bits of dripping here and there on the top

Method

1. 1

   Mince the meat and onion, mix with bread-crumbs, moisten with stock, add meal and season.

2. 2

   Spread in a greased dish, top with dripping, and bake in a good oven.

3. 3

   Serve with gravy made from pigeon-bones.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 41. The excerpt below is the record exactly as published.

Savoury Meat Cake. Eggs stewed with Cheese. Potato Puree. Boiled Leg of Mutton. Caper Sauce and Mashed Turnips, Carrots, and Potatoes. Roly-poly Pudding. Cheese. Marketing. For the Day.— A well hung Leg of Mutton, weighing about seven pounds ; Suet or Dripping for pudding (June 25th); Turnips, Carrots, Potatoes. For A YEAR'S COOKERY. 47 Mutton, see January 8th. The best suet for pudding is the kidney fat of beef. For To-morrow.— Dried Haddock for breakfast. Breakfast. — Scalloped Cod. — Take any remains there may be of the baked cod served on Sunday and of the stewed eels of Saturday. Break the flesh into little pieces, entirely free from skin and bone. Season with pepper and salt, and mix lightly in a spoonful of chopped parsley and a few drops of essence of anchovy ; moisten with a little melted butter or strong stock made of the bones of the cod. Butter half a dozen scallop shells or deep oyster shells ( see Marketing, January 2nd), and cover them with finely grated bread-crumbs. Divide the prepared fish into equal portions, one for each shell. Lay the fish upon the bread-crumbs, cover it again with bread-crumbs, and put little bits of butter here and there over the whole. Bake in a quick oven for a quarter of an hour or more, till the fish is hot and the crumbs brightly browned. Lay the shells on a hot dish covered with a napkin, and garnish with parsley. For another way, see January 7th. Pig’s Cheek, boiled (January 22nd); Bread and Milk (January 25tli) ; Teacakes (February 14th). Luncheon. — Savoury Meat Cake. — Take all the scraps of meat left from the pigeon pie and from the steak, mince them finely with a large onion that has been boiled till tender. Take the same quantity by measure of finely grated bread-crumbs that there is of meat. Moisten this with as much boiling stock as it will absorb, and mix all briskly together with a handful of meal, and pepper and salt to taste. Spread the mixture in a shallow dish well greased, lay little bits of dripping here and there on the top

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