Mrs. Beeton's Book of Household Management/Chapter XXVIII

by Isabella Beeton

RECIPES FOR TINNED AND PRESERVED FOODS

 

CHAPTER XXVIII

 

Soup, fish, meat, poultry, and sweets.

Soup.

1381.—BROWN SOUP FROM TINNED MUTTON.

Ingredients.—2 lbs. of tinned mutton, 2 quarts of boiling water, 1 medium onion sliced, 1 small carrot sliced, ½ a small turnip sliced, a bouquet garni (parsley, thyme, bay-leaf), 1 oz. of butter, 1 oz. of flour, salt and pepper.

Method.—Turn the meat out of the tin into 1 quart of boiling water, let it remain until quite cold, and remove the fat. Empty the contents of the basin into a stewpan, add another quart of boiling water, boil up, and put in the vegetables, herbs, add a little salt and pepper. Cook gently for 1 hour, and pass the whole through a fine wire sieve. Heat the butter, add the flour, cook gently and stir occasionally until a good brown colour is obtained, then replace the purée and liquor. Boil up, season to taste, and serve. Beef essence, sherry, ketchup and many other things may be added to enrich the soup and improve its flavour.

Time.—2 hours after the fat has been removed. Average Cost, 1s. 6d. Sufficient for 5 or 6 persons.

1382.—MOCK TURTLE SOUP.

Ingredients.—½ a tin of calf's head, 2 ozs. of ham, cut into dice, 1 medium-sized onion sliced, 1 small carrot sliced, 1 or 2 strips of celery, a bouquet garni (parsley, thyme, bay-leaf), 1½ ozs. of butter, 1½ ozs. of flour, sherry, lemon-juice, forcemeat balls (see Forcemeats), salt and pepper, 5 pints of boiling stock or water.

Method.—Melt the butter in a large stewpan, fry the ham and vegetables until lightly browned, and sprinkle in the flour. Let the ingredients cook slowly until well browned, and meanwhile drain the calf's head, add the liquor to the stock or water, and cut the meat into neat pieces. Pour the boiling stock or water over the browned vegetables, boil up, skim well, and, when the vegetables are tender, pass the whole through a fine sieve or tammy. Replace in the stewpan, bring to the boil, season, add sherry and lemon-juice to taste, put in the prepared meat and forcemeat balls, and serve when thoroughly hot.

Time.—From 1½ to 2 hours. Average Cost, 2s. 6d., exclusive of the sherry. Sufficient for 6 or 7 persons.

1383.—OX-TAIL SOUP. (See Mock Turtle Soup. No. 1382.)

Omit the forcemeat balls and lemon-juice, and substitute a tin of ox-tail for ½ the tin of calf's head.

1384.—WHITE SOUP FROM TINNED RABBIT.

Ingredients.—1 tin of rabbit, 1 oz. of butter, 1 oz. of flour, 2 small onions sliced, 1 small carrot sliced, 2 or 3 slices of turnip, a bouquet garni (parsley, thyme, bay-leaf), 3 pints of hot water, 1 pint of milk, 3 tablespoonfuls of cream (this may be omitted), salt and pepper.

Method.—Place the whole contents of the tin in a stewpan, add the water and, when boiling, put in the vegetables and herbs, with a little salt and pepper. Simmer gently for about 1 hour, then pass the rabbit and the liquor through a fine wire sieve, and return to the stewpan. Boil up, add the milk, the butter and flour, previously mixed smoothly together and divided into small pieces, with seasoning to taste. Make thoroughly hot, and stir in the cream just before serving. The soup may be garnished with shredded vegetables, macaroni, spagheti, etc.

Time.—About 1¾ hours. Average Cost, 1s. 8d. Sufficient for 5 or 6 persons.

Fish.

1385.—LOBSTER CURRY.

Ingredients.—1 tin of lobster, ½ a pint of curry sauce (see Sauces, No. 241).

Method.—Thoroughly drain the lobster, and divide it into rather small neat pieces. Make the sauce as directed, put in the prepared lobster, make thoroughly hot, and serve. Well boiled rice and sliced lemon should be served with this dish.

Time.—10 minutes, after the sauce is made. Average Cost, 1s. 2d. to 1s. 6d. Sufficient for 3 or 4 persons.

1386.—LOBSTER IN WHITE SAUCE.

Ingredients.—1 tin of lobster, ⅓ of a pint of white sauce (see Sauces, No. 221), puff paste trimmings, breadcrumbs, butter, salt and pepper, cayenne.

Method.—Thoroughly drain the lobster, and divide it into large flakes. Put a border of puff paste round a pie dish, and bake in a quick oven. Make the sauce as directed. Place the lobster in the pie-dish, sprinkling each layer liberally with pepper and very sparingly with cayenne, add the white sauce, and cover rather thickly with breadcrumbs. Season with salt and pepper, add a few small pieces of butter, and bake in a quick oven until the surface is browned.

Time.—From 35 to 45 minutes. Average Cost, 1s. 2d., exclusive of the paste. Sufficient for 4 persons.

1387.—LOBSTER, POTTED.

Ingredients.—Tinned lobster, butter, anchovy sauce, cayenne.

Method.—Drain and pound the lobster to a paste, adding sufficient butter and anchovy sauce to moisten it. Season highly with cayenne, if available, pass the mixture through a fine sieve, press it into small pots, and cover it with clarified butter.

Time.—About 35 minutes. Average Cost, 1s. 3d. to 1s. 5d. when the whole tin is used. Sufficient for 3 or 4 pots.

1388.—PRAWNS, CURRIED.

Ingredients.—1 tin of prawns, ¼ of a pint of curry sauce (see Sauces, No 241), well-boiled rice, lemon-juice.

Method.—Make the sauce as directed (tinned curry sauce may be substituted, or the prawns may be obtained ready curried), put in the prawns, make thoroughly hot, add lemon-juice to taste, and serve in a border of rice, or hand the rice separately.

Time.—10 minutes, after the sauce is made. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 3 or 4 persons.

1389.—SALMON KEDGEREE.

Ingredients.—1 tin of salmon (about ½ a lb.), 4 ozs. of well-boiled rice, 1 oz. of butter, finely-chopped parsley, salt and pepper, grated nutmeg.

Method.—Divide the fish into rather large flakes. Heat the butter in a stewpan, put in the rice, make it thoroughly hot, season to taste, and add the fish. Stir very gently over the fire for 3 or 4 minutes, and serve piled on a hot dish. One or two hard-boiled eggs coarsely chopped are sometimes added to the above ingredients.

Time.—½ an hour. Average Cost, 10d. to 1s. Sufficient for 4 or 5 persons.

1390.—SALMON SCALLOPED.

Ingredients.—1 tin of salmon, breadcrumbs, white sauce (see Sauces, No. 221), butter, salt and pepper, grated cheese.

Method.—Divide the salmon into rather large flakes. Butter as many scallop shells as are required rather thickly with butter, and sprinkle them lightly with breadcrumbs. Nearly fill them with salmon, add 1 or 2 tablespoonfuls of sauce, and cover the surface with breadcrumbs. Sprinkle lightly with cheese, season with salt and pepper, then add 2 or 3 small pieces of butter. Bake in a moderate oven until nicely browned, and serve.

Time.—20 minutes. Average Cost, 1s. to 1s. 3d., when the whole tin is used. Allow 1 to each person.

1391.—SALMON, POTTED. (See Lobster Potted. No. 1387.)

1392.—SARDINE PASTIES.

Ingredients.—1 tin of sardines, short crust or rough puff paste, or puff paste trimmings, 1 egg.

Method.—Skin the sardines, take away the backbone, and replace the two halves. Roll out the paste as thinly as possible, cut it into strips about 4 in. by 2 in., and in each strip enclose a sardine, leaving the ends open. Brush over with beaten egg, bake in a quick oven, and serve hot.

Time.—To bake the pasties, about 15 minutes. Average Cost, 1s. to 1s. 4d. per tin. Allow 1 to each person, when served as a savoury.

1393.—SARDINES POTTED.

Ingredients.—Sardines, butter, cayenne.

Method.—From each sardine remove the skin and backbone. Pound to a paste, adding butter as required, and season highly with cayenne. Pass through a hair sieve, press into small pots, and cover with clarified butter.

Time.—About 40 minutes. Average Cost, 1s. to 1s. 4d. per tin. Sufficient, 1 tin for 2 or 3 small pots.

Meat, Poultry, &c.

1394.—BEEF COLLOPS.

Ingredients.—1 lb. of Australian beef, 2 ozs. of butter or dripping, 1 onion, ¼ of a pint of stock, 1 lemon, 1 teaspoonful of mushroom ketchup, salt and pepper.

Method.—Mince the beef finely, put the butter or dripping into a stewpan. Add the onion (chopped finely) and fry till it is nicely browned. Add the juice of the lemon, the stock, ketchup and seasoning, simmer for 5 minutes, then add the meat, simmer for 5 minutes longer, and serve on a hot dish with a border of mashed potatoes or rice.

Time.—20 minutes. Average Cost, 10d. Sufficient for 3 or 4 persons.

1395.—BEEF OR MUTTON CURRY.

Ingredients.—1 lb. of beef or mutton, 1 oz. of butter or dripping, 1 tablespoonful of flour, 1 tablespoonful of curry-powder, 1 onion sliced, 1 apple sliced (an equal amount of gooseberries or rhubarb may be substituted), ¾ of a pint of stock, 1 teaspoonful of lemon-juice, salt, 4 ozs. of cooked rice.

Method.—Cut the meat into small pieces and boil down any jelly or trimmings for gravy. Heat the butter or dripping in a stewpan, fry the onion until brown, put in the flour and curry-powder, stir and cook for 5 minutes, then add the apple and stock, and stir until the ingredients boil. Cover closely and simmer for about 30 minutes, then strain and return to the stewpan. Bring nearly to boiling point, add the lemon-juice, season to taste, and put in the meat. Draw the saucepan to the side of the stove, and let the meat remain in the hot sauce for about 20 minutes, but do not allow it to boil. Serve in a border of boiled rice.

Time.—About 1 hour. Average Cost, 10d. Sufficient for 3 or 4 persons.

1396.—BEEF ROLL.

Ingredients.—1 lb. of tinned roast beef, coarsely chopped, ½ a lb. of cooked bacon, cut into small dice, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of powdered mixed herbs, salt and pepper, 2 eggs.

Method.—Mix the meat, bacon, parsley, herbs and a good seasoning of salt and pepper well together, and moisten gradually with beaten egg. Shape into a roll, brush over with egg, and bake gently for about 1 hour.

Time.—About 1½ hours. Average Cost, 1s. 2d. to 1s. 4d. Sufficient for 4 or 5 persons.

1397.—BEEF, BROILED, AND MUSHROOMS.

Ingredients.—1 lb. of tinned roast beef, 12 preserved mushrooms, 1 oz. of butter, 1 oz. of flour, ¾ of a pint of stock or water, salt and pepper.

Method.—Slice the mushrooms, fry them lightly in hot butter, and sprinkle in the flour. Cook until nicely browned, add the stock or water, season to taste, stir until boiling, and afterwards simmer gently for about ½ an hour. Slice the meat, coat each slice lightly with oil or oiled butter, and broil over or in front of a clear fire. Serve with a little sauce and all the mushrooms round the dish, and put the remainder of the sauce in a sauce boat.

Time.—About 1 hour. Average Cost, 1s. to 1s. 3d. Sufficient for 4 persons.

1398.—BEEF-TEA CUSTARD.

Ingredients.—Beef essence, 1 egg, ¼ of a pint of boiling water, salt and pepper.

Method.—Make a stock of required strength with beef essence and water. Beat the egg well, then add the stock, and season to taste. Turn into a buttered cup, place in a saucepan, surround with boiling water, and cook very gently until the custard is set firmly.

Time.—About 20 minutes. Average Cost, 4d. or 5d. Sufficient for 1 person.

1399.—CORNISH PASTIES.

Ingredients.—For the pastry: 8 ozs. of flour, 3 ozs. of fat, 1 teaspoonful of baking powder, 1 saltspoonful of salt. For the mixture: ¼ of a lb. of beef, ¼ lb. of potato (parboiled), ½ a teaspoonful of onion (parboiled and finely chopped), 2 tablespoonfuls of gravy or water, mixed herbs, salt and pepper to taste.

Method.—Cut the meat and potatoes into dice, add the onion, herbs, salt, pepper and gravy, and mix well together. Mix the flour, baking powder and salt together, rub in the fat, lightly, add the water, being careful not to make the paste too moist. Divide the paste into 8 equal portions, and roll them out, keeping the portions as round as possible. Pile the mixture in the centre of each piece of pastry, wet the edges and join them together on the top to form an upstanding frill, prick them 2 or 3 times with a fork, and bake in a moderate oven for about ½ an hour.

Time.—About 1 hour. Average Cost, 6d.

1400.—CROÛTES OF MEAT.

Ingredients.—4 tablespoonfuls of beef coarsely-chopped, 4 squares of stale bread, 1 oz. of butter, 1 teaspoonful of flour, 2 tablespoonfuls of gravy or water, 1 teaspoonful of Worcester or other sauce; salt and pepper.

Method.—Remove the crust and trim the bread into shape. Melt the butter in a frying-pan, fry the bread until brown, then remove and keep hot. Brown the flour in the butter, add the gravy or water, salt, pepper, Worcester sauce, and when boiling draw aside. When the sauce has cooled slightly, stir in the meat, let it become thoroughly hot, then pile on the croûtes of bread, and serve at once.

Time.—About 10 minutes. Average Cost, 3d.

1401.—CALF'S HEAD.

Ingredients.—1 tin of calf's head, frying-batter, tomato, piquant or other suitable sauce (see Sauces, Nos. 265, 282), frying-fat.

Method.—Slice the head neatly, dip each slice into the prepared batter, and fry in hot fat until crisp and nicely browned. Serve the sauce separately.

Time.—About ½ an hour, after the batter is made. Average Cost, 1s. 4d., exclusive of the sauce. Sufficient for 5 or 6 persons.

1402.—FOWL ROASTED.

Ingredients.—1 tin of roast fowl, 2 or 3 rashers of bacon, gravy, bread sauce (see Sauces), dripping.

Method.—Immerse the tin containing the fowl in boiling water, let it become thoroughly hot, then open the tin and remove the bird carefully. Cover the breast with rashers of bacon, baste well with hot dripping, and cook in a brisk oven for 15 to 20 minutes. Serve the bread sauce and gravy separately.

Time.—About 40 minutes. Average Cost, 3s. 6d. Sufficient for 4 or 5 persons.

1403.—GAME, SALMI OF.

Ingredients.—1 tin of partridge or pheasant, ¾ of a pint of brown sauce (see Sauces, No. 223), 1 glass of port, salt and pepper, fried croûtons.

Method.—Divide the game into pieces convenient for serving (the trimmings and jelly will provide the stock for the brown sauce). Make the sauce as directed, add to it the game, wine and seasoning to taste, and, when thoroughly hot, serve garnished with croûtons of fried bread.

Time.—About ½ an hour, after the sauce is made. Average Cost, 2s. 6d. Sufficient for 4 persons.

1404.—GROUSE, ROAST.

Ingredients.—1 tin of roast grouse, fried potatoes, good gravy, butter or dripping.

Method.—Let the tin stand in hot water until the bird is thoroughly heated, then take it out of the tin and transfer it to a baking tin containing some hot butter or dripping. Baste it well, cook in a brisk oven for 15 or 20 minutes, and serve with potato straws or chips and good gravy.

Time.—About 40 minutes. Average Cost, 3s. 6d. Sufficient for 2 or 4 persons.

1405.—HARE, JUGGED.

Ingredients.—1 tin of jugged hare, 1 glass of port wine, red currant jelly, salt and pepper.

Method.—Let the tin remain immersed in hot water until its contents are thoroughly heated, then turn out into a stew-pan, add the wine, and seasoning if necessary, heat up again and dish up neatly, and serve. The red currant jelly may be served separately.

Time.—About ½ an hour. Average Cost, 2s. Sufficient for 4 persons.

1406.—HARICOT OF BEEF.

Ingredients.—1 pint of haricot beans, 1 lb. tin of beef, 1½ ozs. of butter, 2 onions, ½ a pint of stock, 1 carrot, 1 turnip, 1 tablespoonful of Harvey's sauce, pepper and salt, flour, ground rice.

Method.—Soak the beans overnight, drain them and put them in a saucepan with 2 quarts of water and boil for 2 hours, or until they are thoroughly tender, drain and put them to dry beside the fire with the saucepan lid slightly raised, then put in ½ an oz. of butter, pepper and salt. In another saucepan prepare a sauce as follows: put 1 oz. of butter in the pan and fry the sliced onions to a nice brown, cut up the turnip and carrot, add them, and mix the stock smoothly with 1 tablespoonful of ground rice and flour, place the stock in the saucepan, add the Harvey's sauce and simmer for ½ an hour. Empty the tin of beef, cut the meat into neat squares, roll these in flour and put them into the sauce to simmer for 5 minutes. Dish with the meat and gravy in the centre and the beans in a border round.

Time.—2 hours. Average Cost, 1s. 4d. Sufficient for 4 persons.

1407.—HARICOT MUTTON.

Ingredients.—1 tin of boiled mutton, 2 ozs. of butter, 1½ ozs. of flour, 2 or 3 small onions sliced, 1 small carrot sliced, 2 or 3 slices of turnip cut into strips, 2 or 3 tablespoonfuls of mushroom ketchup, or some sharp sauce, salt and pepper, ¾ of a pint of boiling stock or water.

Method.—Slice the meat rather thinly, putting all the jelly into the stock or water, and rejecting the fat. Heat the butter in a stewpan, fry the vegetables slightly, sprinkle in the flour, and cook gently. When well browned put in the stock or water, stir until boiling, simmer gently until the vegetables are tender, and add the meat. Season to taste, add ketchup or other sauce, make thoroughly hot, and serve.

Time.—About 1 hour. Average Cost, 1s. 6d. to 2s. Sufficient for 5 or 6 persons.

1408.—IRISH STEW.

Ingredients.—2 lbs. of Australian mutton, 2 large onions, 2 lbs. of potatoes, ¾ of a pint of stock or water, salt and pepper.

Method.—Cut the meat into pieces convenient for serving; cut the potatoes into thick slices, and the onions into very thin slices. Take a saucepan with a close-fitting lid, and in it place the potato and onion in alternate layers; sprinkle each layer with salt and pepper, pour in the stock, and cook the ingredients very gently for about 1½ hours.

By this time the potato and onion should be cooked, and as the meat requires no further cooking, but simply heating, it should be put into the saucepan and well mixed with the onion and potato, and served as soon as it has become thoroughly hot.

Time.—About 1¾ hours. Average Cost, 1s. 6d. Sufficient for 4 or 5 persons.

1409.—IRISH STEW. (Another Method.)

Ingredients.—1 tin of boiled mutton sliced, 2 lbs. of potatoes sliced, 4 large onions thinly sliced, salt and pepper, stock or water.

Method.—Place the sliced potato and onion in alternate layers in a stewpan, stewjar, or pie-dish, seasoning each layer liberally with salt and pepper, add a little stock or water, cover closely, cook gently until nearly done, then stir in the slices of meat. When thoroughly hot, serve.

Time.—About 2 hours. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 5 or 6 persons.

1410.—KEBOBS.

Ingredients.—1 lb. of tinned meat, 1 medium-sized onion finely chopped, 1 dessertspoonful of curry powder, 1 egg, salt and pepper, flour, dripping.

Method.—Mince the meat finely, stir in the onion, curry powder, pepper and salt to taste, and the egg. Form into small balls or flat cakes, roll lightly in flour, and fry in hot dripping until nicely browned. Plainly boiled rice and chutney usually accompany this dish.

Time.—About 35 minutes. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 5 or 6 persons.

1411.—KIDNEYS, CURRIED.

Ingredients.—1 tin of stewed kidneys, 1 tin of devilled ham, ⅓ of a pint of curry sauce (see Sauces, No. 241), or use a small tin of curry sauce, croûtes of toasted bread.

Method.—Heat the kidneys in the curry sauce, and meanwhile prepare the croûtes of toasted bread, and spread them thickly with devilled ham (a rasher of bacon or potted ham may be substituted). Serve the kidneys on the toast, and, if liked, the dish may be accompanied by chutney.

Time.—About 20 minutes. Average Cost, about 2s. 6d. Sufficient for 6 or 8 persons.

1412.—LAMB'S SWEETBREADS.

Ingredients.—1 tin of lamb's sweetbreads, 1 egg, breadcrumbs, frying-fat, brown sauce (see Sauces, No. 233).

Method.—Drain and dry the sweetbreads, and divide them into neat pieces. Coat them carefully with egg and breadcrumbs, fry in hot fat until crisp and brown, and serve piled on a hot dish. Send the sauce to table in a sauce boat.

Time.—About 20 minutes. Average Cost, 2s. Sufficient for 4 or 5 persons.

1413.—MEAT CAKES.

Ingredients.—½ a lb. of beef, ½ a lb. of mashed potato, 2 tablespoonfuls of either gravy or milk, ½ a teaspoonful of mixed herbs, salt and pepper, browned breadcrumbs, 1 egg.

Method.—Remove all the fat and chop the meat finely. Heat the milk or gravy in a saucepan, put in the meat, potato, herbs, salt and pepper, and stir briskly over the fire for about 10 minutes; if the mixture is too stiff to hold together a little more gravy or milk must be added. Spread the mixture on a plate; when cold, divide it into 6 or 8 portions, form these into round cakes, brush them over with egg (a little milk may be used instead), and sprinkle with browned breadcrumbs. Place the cakes in a greased baking-tin, put small pieces of fat on the top of each cake and bake them in a moderate oven for 15 minutes. The cakes may also be brushed over with egg, covered with white breadcrumbs, and fried in hot fat.

Time.—2 hours. Average Cost, 8d. Sufficient for 3 persons.

1414.—MEAT AND EGG TOAST.

Ingredients.—Slices of bread, remains of cold meat, 2 eggs, 2 tablespoonfuls of milk, 1 oz. of butter, 1 tablespoonful of tomato sauce, salt and pepper.

Method.—Cut some rounds of bread and fry them, or toast and butter them. Mince finely any small pieces of tongue, or corned or fresh beef. Put in a saucepan 2 eggs, 1 oz. of butter, salt and pepper, and 2 tablespoonfuls of milk. When the eggs begin to thicken add the meat, and, if possible, a tablespoonful of tomato sauce. Stir the mixture over the fire until it is as thick as cream, pour it over the toast, and serve at once.

Time.—10 to 15 minutes. Average Cost, 6d., exclusive of the meat. Sufficient for 3 persons.

1415.—MEAT AND MACARONI.

Ingredients.—¼ of a lb. of macaroni, 2 lbs. of tinned meat, 1 oz. of butter or dripping, 1 small onion, 1 teaspoonful of flour, 1 teaspoonful of ketchup or other sauce, ½ a pint of stock or gravy.

Method.—Put the macaroni into sufficient boiling water to cover it and cook till tender, then cut into short lengths and keep hot.

PRESERVED FOODS: TINNED AND BOTTLED.

 

VEGETABLES.

 

Onions, Shallots, Spanish Onions, Turnips, Cauliflower, Colletts, Marrow, Savoy, Asparagus, Haricot Beans.

Remove any jelly or gristle from the meat, and put it, together with any bones, trimmings of meat, ham, or bacon into a saucepan with rather more than ½ a pint of cold water, and simmer at least 1 hour. Cut the meat into small slices, and the onions into dice. Melt the butter or fat in a stewpan or frying-pan, fry the onion until brown, sprinkle in the flour, cook for about 10 minutes, add the gravy and sauce and stir until boiling. Put in the meat, baste it well with the gravy, and when quite hot, serve on a dish with the macaroni arranged as a border.

Time.—About 1½ hours. Average Cost, 1s. 4d. Sufficient for 4 or 5 persons.

1416.—MEAT PATTIES.

Ingredients.—For the pastry: 8 ozs. of flour, 3 ozs. of fat, 1 teaspoonful of baking powder, 1 saltspoonful of salt. For the mixture: ¼ of a lb. of beef, ½ a saltspoonful of pepper, ½ a saltspoonful of mixed herbs, 1 tablespoonful of gravy or water.

Method.—Cut the meat into small dice, add to it the other ingredients, and mix them well together. The first 8 rounds cut from the pastry should be put aside for the lids, for the cuttings, when re-rolled, may be less light and flaky. When shallow patty-pans are used, the lids should be a little larger than the linings of the patty-pans, so as to easily cover the mixture, which should be piled up fairly high. Make a small hole in the top of each patty, brush over with egg or milk, and bake in a hot oven for about 20 minutes.

Time.—About 1 hour. Average Cost. 6d.

1417.—MEAT POTTED.

Ingredients.—1 lb. of Australian meat, ¼ of a lb. of butter, pepper and salt, pounded allspice.

Method.—Take 1 lb. of lean meat, removing all gristle, skin, etc., and flavour it highly with salt, pepper and spice. Put it in a mortar and pound it well, adding butter at intervals until a smooth paste is obtained. Place the meat into small pots, pressing it down tightly, and pour clarified butter over the top.

Average Cost.—1s.

1418.—MEAT AND POTATO PIE.

Ingredients.—1 lb. of mutton, 1 lb. of potatoes, 2 onions, ½ a pint of gravy, salt and pepper.

Method.—Cut the meat into small thin slices, parboil and slice the potatoes and onions. Line the bottom of a pie-dish or earthenware baking-dish with potato, cover with a layer of meat and a few slices of onion, and season liberally with salt and pepper. Repeat until the materials are used, the top layer being formed of potato. Pour in the gravy, cover with a greased paper, and bake for about 1¼ hours in a moderate oven; ½ an hour before serving, remove the paper in order that the surface may brown.

Time.—About 1¼ hours. Average Cost, 1s. 4d. Sufficient for 5 or 6 persons.

1419.—MEAT SANDERS.

Ingredients.—Cold boiled potatoes, 2 ozs. of butter, salt, flour, tinned meat, white of egg.

Method.—Rub some boiled potatoes through a sieve, or mash them well in a basin. Add 1 or 2 ozs. of butter or dripping, salt, and sufficient flour to make a paste firm enough to roll out. Cut this paste into squares of 4 or 5 inches, put some chopped and seasoned meat in the middle, and fold it over the same as for sausage rolls. Glaze them with egg, and bake them in a good oven until they are brown. Serve hot.

Time.—¼ of an hour.

1420.—MEAT SHAPE.

Ingredients.—½ a lb. of beef, ¼ of a lb. of mashed potato, 1 slice of stale bread (½ an inch thick), 1 teaspoonful of onion (parboiled and finely-chopped), ¼ of a pint of gravy or milk, browned breadcrumbs, salt and pepper.

Method.—Break the bread into small pieces, soak them in the gravy or milk, beat out all the lumps with a fork, and add the meat (chopped finely). Add also the potato, onion, pepper, and a little salt if necessary. Mix all well together; grease a basin or mould, coat it thickly with browned breadcrumbs, put in the mixture and press it down firmly. Cover with a greased paper, and either steam or bake gently for 1 hour. Serve with rich gravy.

Time.—About 1 hour. Average Cost, 6d. Sufficient for 2 or 3 persons.

1421.—MUTTON WITH CAPER SAUCE.

Ingredients.—1 lbs. of tinned mutton, ¾ of a pint of caper sauce (see Sauces, No. 182).

Method.—Turn the meat out of the tin, and remove all jelly and gravy (to be afterwards converted into caper sauce). Replace the meat in the tin, put it in a stewpan and surround it with boiling water until thoroughly heated. Meanwhile make the sauce as directed, using the jelly and gravy with stock or water to make up the amount required. Serve the mutton on a hot dish with the sauce poured over.

Time.—About 1 hour. Average Cost, 1s. 6d. Sufficient for 4 or 5 persons.

1422.—MUTTON CUTLETS.

Ingredients.—1 tin of roast mutton, 1 egg, breadcrumbs, butter or frying-fat, ⅓ of a pint of tomato sauce (see Sauces, No. 282).

Method.—Carefully remove the meat from the tin, slice it rather thickly, and trim it to a cutlet shape, putting all jelly and trimmings aside to be afterwards converted into croquettes, rissoles or mince. Coat the cutlets with egg and breadcrumbs, which should be highly seasoned to counteract the lack of flavour in the meat, fry in hot butter until nicely browned, and serve with the sauce poured round. The dish may be varied by serving tinned peas with it, haricots flageolets, turnips and carrots, spinach or asparagus.

Time.—About ½ an hour. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 5 or 6 persons.

1423.—MEAT CROQUETTES.

Ingredients.—½ a lb. of beef or mutton, ½ an oz. of butter, ½ an oz. of flour, 3 tablespoonfuls of breadcrumbs, 2 or 3 tablespoonfuls of gravy, 1 tablespoonful of Worcester sauce, ½ a teaspoonful of finely-chopped parsley, ½ a teaspoonful of mixed herbs, salt and pepper, egg, breadcrumbs.

Method.—Chop the meat finely. Heat the butter in a stewpan, fry the onion until lightly browned, add the flour and stock, and boil for 1 or 2 minutes. Now put in the meat, breadcrumbs, Worcester sauce, parsley, herbs, salt and pepper, and mix well over the fire, adding more stock or water if the preparation appears at all dry. Turn on to a plate, and when cold divide into equal portions, form into balls, coat with egg and breadcrumbs, and fry until nicely browned in hot fat. If preferred, the mixture may be shaped into round cakes, coated with flour and fried in a little hot fat in a frying-pan.

Average Cost, 9d. Sufficient for 10 or 12 croquettes.

1424.—RUMP STEAK PUDDING.

Ingredients.—1 tin of rumpsteak, 1 small tin of mushrooms, 1 tin of oysters, beef extract, salt and pepper, boiling water, suet paste (see Pastries).

Method.—Drain the mushrooms and oysters, and divide the meat into neat pieces. Line a basin with paste, fill it with meat, oysters and mushrooms, in alternate layers, seasoning each layer with salt and pepper. Make a strong gravy of meat extract and boiling water, season to taste with salt and pepper, and pour it over the meat. Put on a lid of paste, cover with greased paper or a pudding cloth, and either steam or boil for about 2½ hours. Add more gravy before serving.

Time.—To cook the pudding, about 2½ hours. Average Cost, 3s. 6d. Sufficient for 6 or 7 persons.

1425.—SAVOURY BATTER.

Ingredients.—4 tablespoonfuls of finely-chopped beef or mutton, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of powdered mixed herbs, 1 saltspoonful of salt, ½ a saltspoonful of pepper, 4 ozs. of flour, 1 egg, ½ a pint of milk.

Method.—Mix the flour, egg, milk and salt into a smooth batter, let it stand for ½ an hour, then add to it the meat, parsley and herbs. Melt a little dripping in a Yorkshire pudding-tin, pour in the batter, and bake until set in a moderately hot oven.

Time.—To bake, from 20 to 30 minutes. Average Cost, 6d. Sufficient for 2 or 3 persons.

1426.—SHEEP'S TONGUES.

Ingredients.—1 tin of sheep's tongues, 1 egg, breadcrumbs, frying fat, salt and pepper, tomato, piquant or brown sauce (see Sauces).

Method.—Turn the tongues carefully out of the tin, remove the jelly, split each tongue in half lengthwise, and take off the skin. Coat with egg and well seasoned breadcrumbs, fry in hot fat until well browned, and serve with a little of the sauce poured round, and the remainder in a sauce boat.

Time.—About ½ an hour. Average Cost, 1s. 4d. Sufficient for 5 or 6 persons.

1427.—SHEPHERD'S PIE.

Ingredients.—½ a lb. of beef or mutton, 1 lb. of mashed potato, 1 oz. of butter or dripping, ½ a pint of gravy or stock, 1 teaspoonful of par-boiled and finely-chopped onion, salt and pepper.

Method.—Cut the meat into small thin slices. Melt half the butter or fat in a stewpan, add to it the potato, salt and pepper, and stir over the fire until thoroughly mixed. Place on the bottom of a greased pie-dish a thin layer of potato, put in the meat, sprinkle each layer with onion, salt and pepper, pour in the gravy, and cover with potato. The potato covering may be roughed with a fork or smoothed over with a knife: the latter method produces an appearance similar to that of ordinary crust. Before baking, the remainder of the fat or butter should be put on the top of the pie in small pieces, or when economy is not an object, the appearance of the pie may be improved by brushing it over with yolk of egg. Bake until the crust is well browned.

Time.—About ½ an hour. Average Cost, 6d. Sufficient for 2 persons.

1428.—TOAD-IN-THE-HOLE.

Ingredients.—1 lb. of beef or mutton, 4 ozs. of flour, 1 egg, ½ a pint of milk, ½ a teaspoonful of salt, dripping.

Method.—Cut the meat into 6 or 8 slices. Make a smooth batter of the flour, egg, salt and milk, and let it stand for half an hour. In a Yorkshire pudding tin melt sufficient dripping to form a layer on the bottom, pour in about ¼ of the batter and bake until slightly set. Season the pieces of meat well with pepper, and also a little salt if necessary, place them in the tin, pour in the remainder of the batter, and bake in a hot oven for 25 or 30 minutes, or until the batter is sufficiently browned.

Time.—40 minutes. Average Cost, 10d. Sufficient for 5 persons.

1429.—TONGUE, CURRIED.

Ingredients.—1 tin of sheep's tongues, or the remains of an ox tongue, ⅓ of a pint of curry sauce (see Sauces), well boiled rice, lemon-juice.

Method.—Remove the tongues carefully from the tin, strip off the skin, and slice rather thinly. Make the sauce as directed, put in the sliced tongue, and when thoroughly impregnated with the flavour of the sauce, serve either surrounded or accompanied by the rice.

Time.—About ½ an hour. Average Cost, 1s. 3d. Sufficient for 4 persons.

Sweets.

1430.—APPLE WATER.

Ingredients.—6 tinned apples, 1 oz. of castor sugar, 1 quart of boiling water.

Method.—Place the apples in a jug, with a teacupful of the juice and the sugar, add the boiling water, and cover closely. Serve cold.

Time.—1 hour, if cooled on ice. Average Cost, 6d. Sufficient for 1 quart.

1431.—APPLE COMPOTE.

Ingredients.—1 lb. of Normandy pippins, 1 oz. of almonds, blanched and halved, 8 ozs. of castor sugar, 1 pint of water.

Method.—Soak the apples for at least 12 hours in the water, then turn into a stewpan, add the sugar, and simmer gently until tender. Drain, replace the syrup in the stewpan, and boil rapidly until considerably reduced. Arrange the apples in a glass dish, pour the syrup over, garnish with the prepared almonds, and when cold, serve.

Time.—3 or 4 hours. Average Cost, 10d. to 1s. Sufficient for 6 or 7 persons.

1432.—DAMSON CHARLOTTE.

Ingredients.—1 bottle of damsons, stale bread, ¾ of a pint of boiled custard, milk (Swiss condensed milk and water may be used), sugar, butter, ½ an oz. of Swinbourne's gelatine.

Method.—Coat a round cake tin with butter, line the side with strips of bread, previously soaked in sweetened milk, and shape a round to fit the bottom of the tin. Turn the damsons and their juice into a stewpan, simmer until soft, and remove the stones. Replace the fruit in the stewpan, sweeten to taste, add the gelatine, previously soaked in cold water, and stir until it is dissolved. Pour the preparation into the tin, cover with another round of soaked bread, and place the tin under pressure until cold. Serve with the custard poured over and round. The custard may be made of a packet of custard powder, 2 tablespoonfuls of Swiss condensed milk, and ¾ of a pint of water.

Time.—Altogether, about 4 or 5 hours. Average Cost, 1s. 6d. Sufficient for 6 persons.

1433.—RASPBERRY AND CURRANT PUDDING.

Ingredients.—1 bottle of raspberries and currants, ½ a pint of water, stale bread, sugar. For the custard: 1 packet of custard powder, 2 tablespoonfuls of condensed milk, 1 pint of water.

Method.—Add ½ a pint of water to the fruit and juice, cook gently for 20 minutes, sweeten to taste and strain off the juice. Select a pie-dish large enough to contain three-fourths of the materials, line the bottom with a rather thin slice (or slices) of bread, and add a layer of fruit, cover with bread, repeat until all the fruit is used, and add the syrup, a little at a time, to avoid floating the bread. On the following day make the custard, pour it into the pie-dish, and serve when quite cold.

Time.—1 day. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons.

1434.—STRAWBERRY MOULD.

Ingredients.—1 packet of strawberry pudding powder, 1 pint of milk (or 2 tablespoonfuls of Swiss milk and 1 pint of water), ½ an oz. of butter, sugar to taste.

Method.—Mix the powder smoothly with a little cold milk, boil the remainder of the milk, add the blended milk and powder, and stir until boiling. Add the butter, sweeten to taste, boil gently for about 5 minutes, then turn into a wetted mould, and put aside until cold.

Time.—To make the mould, about 20 minutes. Average Cost, 6d. Sufficient for 4 persons.