Timbale of Cold Meat

Ingredients

• one pint and a half of cold meat
• one level table-spoonful of salt
• half a teaspoonful of pepper
• half a teaspoonful of onion juice
• one teaspoonful of chopped parsley
• one cupful of stock or milk
• two eggs
• two table-spoonfuls of butter
• half a cupful of grated bread crumbs

Method

1. 1

   Mix seasoning and bread crumbs with the meat.

2. 2

   Heat stock and melt butter in it, then add to the meat with beaten eggs.

3. 3

   Mix thoroughly and place in a buttered mold.

4. 4

   Cook in a pan of warm water for an hour, then serve with brown sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 130. The excerpt below is the record exactly as published.

two table-spoonfuls of butter, one table-spoonful of flour, and salt and pepper in quan- tities to suit the taste. Peel the potatoes, and put them on to cook for half an hour in boiling water, enough to cover. While they are boiling, cut the meat into inch cubes. Put the butter and onion into a frying-pan, and cook until the onion turns a straw color ; then add the flour, and stir it until it gets brown. Gradually add the water, and stir until 252 MISS PARLOA'S KITCHEN COMPANION. it boils. Season with salt and pepper. Season the meat, also, and put it into the stew-pan. Simmer for ten min- utes, and then turn into a deep escalop dish, leaving at least an inch of space at the top for the potatoes. When the potatoes have cooked for half an hour, pour all the water away from them, and mash them until fine and light. Heat the gill of milk, and add it to the potato ; and add also enough salt and pepper to give the mixture a seasoning to your acceptance. Spread the potato in the escalop dish, and cook in a hot oven for a quarter of an hour. In that time the potato should turn a delicate brown. Serve as soon as taken from the oven. Any kind of cold roast meat or fish may be treated in the same way as beefsteak. * Shepherd's Pie. Cut up enough cold roast beef to make a quart of small, thin slices. Season the meat with salt and pepper, and after putting it into a deep earthen dish, pour over it a sauce made as follows : — Put two table-spoonfuls of butter into a frying-pan, and when it has become hot, add two scant table-spoonfuls of flour. Stir until this is dark brown, and then add a pint of water. Season with salt and pepper, and boil for three minutes. Pare, boil, and mash eight good-sized potatoes ; then add to them a cupful of boiling milk, a table-spoonful of butter, and salt and pepper to suit the taste. Spread this preparation over the meat and sauce, beginning at the sides of the dish and working toward the centre. Bake for thirty minutes. Other meats besides roast beef may be used in a shep- herd's pie. *Beef Pastie. Use for this savory luncheon dish two pounds of the round or flank of beef, enough raw potatoes to make VARIOUS MODES OF COOKING MEAT. 253 when pared two quarts of small cubes ; three teaspoon- f'uls and a half of salt, half a teaspoonful of pepper, two table-spoonfuls of chopped onion, one generous pint of water, three-fourths of a cupful of milk, one generous pint of unsifted flour, two level teaspoonfuls of baking- powder, and one table-spoonful of butter. Cut the meat into cubes, and put it, together with the potatoes, onion, two table-spoonfuls of flour, the pepper, and two teaspoonfuls and a half of salt, into a large earthen dish that will hold a little more than three quarts. Mix thoroughly, and then add the water. Cover the dish with a large plate, or anything else that will prevent the escape of steam, and set it in a very moderate oven for one hour. At the end of that time mix the remaining flour, the baking-powder, and a scant tea- spoonful of salt, and rub the mixture through a sieve. RUD the butter into the mixture with the hands ; then add the milk, and mix quickly with a spoon. Sprinkle the moulding-board with flour, and roll the dough on it until it is the size of the dish in which the mixture is baking. Remove the dish from the oven, and after tak- ing off the cover, cover the dish with the paste. Return to the oven, and cook for a quarter of an hour ; then put the dish-cover over the paste, and cook fifteen minutes longer. Serve the pastie in the dish in which it is pre- pared. There will be enough for six or eight persons. It is well to pin a napkin around the dish. • *Timbale of Cold Meat. For six persons, use one pint and a half of cold meat, free of fat and gristle and chopped fine, one level table- spoonful of salt, half a teaspoonful of pepper, half a tea- spoonful of onion juice, one teaspoonful of chopped parsley, one cupful of stock or milk, two eggs, two table- spoonfuls of butter, and half a cupful of grated bread crumbs

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