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