Part 105 (2/2)

About a pound of either carrots, turnips, parsnips, greens, or cabbage, as well as dumplings, may be boiled with it.

1137. Cossack's Plum Pudding.

Put into a basin one pound of flour, three quarters of a pound of raisins (stoned, if time be allowed), three quarters of a pound of the fat of salt pork (well washed, cut into small squares, or chopped), two tablespoonfuls of sugar or treacle; and half a pint of water; mix all together; put into a cloth tied lightly; boil for four hours, and serve. If time will not admit, boil only two hours, though four are preferable. How to spoil the above:--Add anything to it.

1138. Meat Cookery.

1139. Beef Minced.

Cut into small dice remains of cold beef: the gravy reserved from it on the first day of it being served should be put in the stewpan, with the addition of warm water, some mace, sliced shalot, salt, and black pepper. Let the whole simmer gently for an hour, A few minutes before it is served, take out the meat and dish it, add to the gravy some walnut ketchup, and a little lemon juice or walnut pickle. Boil up the gravy once more, and, when hot, pour it over the meat. Serve it with bread sippets.

1140. Beef with Mashed Potatoes.

Mash some potatoes with hot milk, the yolk of an egg, some b.u.t.ter and salt. Slice the cold beef and lay it at the bottom of a pie-dish, adding to it some sliced shalot, pepper, salt, and a little beef gravy; cover the whole with a thick paste of potatoes, making the crust to rise in the centre above the edges of the dish. Score the potato crust with the point of a knife in squares of equal sizes. Put the dish before a fire in a Dutch oven, and brown it on all sides; by the time it is coloured, the meat and potatoes will be sufficiently done.

[TRY ALL THINGS, HOLD FAST THAT WHICH IS GOOD.]

1141. Beef Bubble and Squeak.

Cut into pieces convenient for frying, cold roasted or boiled beef; pepper, salt, and fry them; when done, lay them on a hot drainer, and while the meat is draining from the fat used in frying them, have in readiness a cabbage already boiled in two waters; chop it small, and put it in the frying-pan with some b.u.t.ter, add a little pepper and keep stirring it, that all of it may be equally done. When taken from the fire, sprinkle over the cabbage a very little vinegar, only enough to give it a slightly acid taste. Place the cabbage in the centre of the dish, and arrange the slices of meat neatly around it.

1142. Beef or Mutton Lobscous.

Mince, not too finely, some cold roasted beef or mutton. Chop the bones, and put them in a saucepan with six potatoes peeled and sliced, one onion, also sliced, some pepper and salt; of these make a gravy.

When the potatoes are completely incorporated with the gravy, take out the bones and put in the meat; stew the whole together for an hour before it is to be served.

1143. Beef Rissoles.

Mince and season cold beef, and flavour it with mushroom or walnut ketchup. Make of beef dripping a very thin paste, roll it out in thin pieces, about four inches square; enclose in each piece some of the mince, in the same way as for puffs, cutting each neatly all round; fry them in dripping to a very light brown. The paste can scarcely be rolled out too thin.

1144. Veal Minced.

Cut veal from the fillet or shoulder into very small dice; put into veal or mutton broth with a little mace, white pepper, salt, some lemon peel grated, and a tablespoonful of mushroom ketchup or mushroom powder, rubbed smooth into the gravy, Take out some of the gravy when nearly done, and when cool enough thicken it with flour, cream, and a little b.u.t.ter; boil it up with the rest of the gravy, and pour it over the meat when done. Garnish with bread sippets. A little lemon juice added to the gravy improves its flavour.

1145. Veal dressed with White Sauce.

Boil milk or cream with a thickening of flour and b.u.t.ter; put into it thin slices of cold veal, and simmer it in the gravy till it is made hot without boiling. When nearly done, beat up the yolk of an egg, with a little anchovy and white sauce; pour it gently to the rest, stirring it all the time; simmer again the whole together, and serve it with sippets of bread and curled bacon alternately.

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