Savoury Meat Timbale

Ingredients

• 1 lb. of cold meat
• enough MARMITE gravy
• salt
• pepper
• 4 oz. of finely chopped suet
• 4 oz. of sausage meat
• a tablespoonful of savoury herbs

Method

1. 1

   Cut into rather large shreds or strips about 1 lb. of cold meat, put it in a basin or pie-dish, and pour over enough MARMITE gravy to just cover the meat, then season it with salt and pepper to taste.

2. 2

   Grease a plain timbale mould and sprinkle it rather thickly with brown breadcrumbs, then line the sides and bottom of the mould with a good layer of nicely seasoned potato purée.

3. 3

   Mix the meat with 4 oz. of finely chopped suet, about 4 oz. of sausage meat, a tablespoonful of savoury herbs.

4. 4

   Fill the prepared mould with this mixture, cover it with greased paper, stand it in a pan or tin with a little water, and bake for about an hour in a fairly hot oven.

5. 5

   To serve, turn out the timbale on to a hot dish, and pour some hot tomato sauce round the base of the dish.

As published

This recipe was extracted from 60 Marmite recipes (1920) by Marmite Food Extract Co, page 2. The excerpt below is the record exactly as published.

SAVOURY MEAT TIMBALE. Cut into rather large shreds or strips about 1 Ib. tof = cold meat, put it in a basin or pie-dish, and pour over + enough MARMITE gravy to just cover the meat, then season it with salt and pepper to taste. Grease a plain timbale mould and sprinkle it rather thick- *e ly with brown breadcrumbs, then line the sides and as: bottom of the mould with a good layer of nicely seasoned oe potato purée. Mix the meat with 4 oz. of finely chop- ped suet, about 4 oz. of sausage meat, a tablespoonful of savoury herbs

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