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.
