Shape (Cold Meat)

Ingredients

• about three ounces of gelatine
• any kind of cold meat
• some stock, warmed
• flavoured with pepper
• salt
• nutmeg
• lemon juice
• some hard-boiled eggs cut in quarters

Method

1. 1

   Butter a plain mould; chop up any kind of cold meat you may have; add some stock, warmed, with about three ounces of gelatine, flavoured with pepper, salt, nutmeg, and lemon juice.

2. 2

   Have some hard-boiled eggs cut in quarters, garnish the mould with them, pour the mixture into the mould.

3. 3

   Turn out when cold.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 75. The excerpt below is the record exactly as published.

SHAPE (COLD MEAT). SAVOURY TOAST. Ingredients. 4 boned Sardinei. \ sallspoonful of Ctyenne. I teaspoonful of Worcestershire Sauce. i oz. of Butter. Pound the ingredients with the sardines, and spread on hot buttered toast. SCONES (FOR FIVE O'CLOCK TEA). Ingredients. a lb. of Flour. 4 oz. of Butter or Fat. I pirtt of Milk. I teaspoonful of Baking Powder. Mix well together ; roll out half an inch thick, and cut with a wineglass. Bake twenty minutes. Cut in two, and butter, and send in hot. SCONES. Ingredients. 1 lb. of Flour. A few Currants, if liked. 2 oz. of Butter. J lb. of Sugar. 1 teaspoonful of Baking Powder. i Egg. Beat the egg in half a cupful of water; mix quickly and thoroughly with the other ingredients. Divide into rounds, which cut into four little cakes each and bake. SHAPE {COLD MEAT). Butter a plain mould ; chop up any kind of cold meat you may have ; add some stock, warmed, with about three ounces of gelatine, flavoured with pepper, salt, nutmeg, and lemon juice. Have some hard-boiled eggs cut in quarters

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