Meats and Savouries

	Meats and Savouries
	《Aberdeen Sausage》-Mrs. Brown Elliott 　　　　One and half ibs. of a round of steak, 1/2 lb. of fat bacon, 3 ozs. breadcrumbs, 1 egg, 1 dessertspoonful of Worcester sauce or anchovy, season with pepper and salt. Put the steak and bacon through the mincing machine, add the other ingredients and mix well together, form into a roll, tie in a floured cloth and steam 3 hours. Dredge with browned crumbs and serve cold in slices. 《Beans a la Francais》-Mrs. Norman joynson, Willaston, Cheshire. 　　Cut and boil 1 lb. French beans, drain well and put them into a stew-pan over the fire to dry and absorb the moisture. Shake the pan over the fire so that they may not burn ; when quite free from water, add 1 oz. of water, add 1 oz of butter, lemon juice to taste pepper and salt, and a teaspoonful of good gravy. Shake the pan until the beans are quite hot and serve quickly. 《Beef Galatine》　　Ingredients--One lb. beef, 1/2 lb. bacon, 6 ozs. bread-crumbs, 1 gill stock, pepper and salt, 2 eggs. 　　Method--Cut the beef and bacon very small, (or mince them) put into a basin with the bread-crumbs and seasoning. Beat the eggs and stock together, and add with other ingredients, mix well. Shape this into a neat, short roll, tie in a buttered cloth, boil for about 2 1/2 hours: place between two dishes to press untill cold, and then completely brush over with liquified meat glaze. 《Celery and Macaroni Stew》　　Trim and wash 3 heads of white celery, boil it till tender in milk and water seasoned with salt and one small, or half a bayleaf. Drain and cut the celery into 2-inch lengths; cook likewise 2 ozs. of macaroniin salted water, when done drain on a sieve and cut into short pieces. Heat up 1 1/2 gills of rich white sauce (Bechamel or Veloute), put in the celery and macaroni season with white pepper and a grate of nutmeg and let the whole simmer gently for 15 minutes or longer. Great care must be taken so as not to break the celery or macaroni. Dish up on a hot dish and serve. 《Chicken au Gratin》-Miss Horatia Hughes 　　Take all the fleshy parts of a cold chicken and pull them, cut 2 truffles in strips and put them with the pulled chicken into some Bechamel sauce in a stew pan at the side of the fire for a few minutes. Then put it into an entree dish and powder bread crumbs over it, which baste with butter. Then more bread crumbs and baste again. Then brown it all with a salamander. 《Chou a la Creme》-M.T.G. 　　Remove the outer leaves from a large white cabbage. Take the heart and a large onion stuck with three cloves, and boil all together till the cabbage is tender. Chop fine and rub through a sieve, put all in a saucepan with a piece of butter the size of your thumb, salt and pepper to taste and a small cupful of cream. Make it quite hot and serve piled on a dish garnished with fingers of fried toast. 《Cold Entree》-Mrs.Jones,Metropole Cafe, Abergele 　　Take some sound raw ripe tomatoes, peel and remove the pips; season the tomatoes inside with a little salt, coralline pepper, chopped shallot and parsley. Fill the inside with a puree of chicken or any other bird; let this set, then mask the tomatoes with a thin coating of astic jelly. Dish them up on a border of aspic jelly containing any vegetable. 《Coralline Savoury》-Miss. E. Haynes 　　Quarter pint of shelled shrimps, 4 ozs. grated cheese, 4 tablespoonsfull of fried parsley, some round pieces of slightly buttered toast, 1/2 oz. butter, coralline, and cayenne pepper, salt. Melt the butter in a pan, mix in the shrimps and cheese with a little cayenne pepper, and a pinch of salt. Have ready some round pieces of buttered toast 1/2 an inch thick, heap the mixture in pyramid form on each, dust over with coralline pepper and garnish with fried parsley.
	《Creme de Veau》-M.T.G 　　Mince 12 ozs. of veal and pass through a seive. Put it in a saucepan with 1 oz. of butter and a gill of milk; let them come to the boil and add 1 large spoonful of flour. Stir over the fire till it comes thick like butter, then turn out to get cool. Beat 3 or 4 eggs, put the ingredients into a mortar and pound well together; pass through a sieve again, then add 1/2 a pint of thick cream.Stire well together and put into a well buttered plain mould, steam for 1 hour and turn out. Serve with white sauce. 《Cresettes aux Espinards a l'Indienne》-Mrs. Duncan Miller 　　Pick and wash 2 lbs. of spinach, cook until tender, then drain and press through a sieve. Put an oz. of butter in a saucepan, when hot fry a dessertspoonful of finely minced onions a good brown, then stir in a heaped dessertspoonful of flour, and level dessertspoonful of curry powder. When sufficiently well mixed add the spinach, salt and pepper to taste, and a dessertspoonful of thick cream. Allow to cook slowly for 15 minutes, moistening it with good gravy. Then stir in a dessertspoonful of pickled shrimps, and spread the mixture on round of well buttered toast and serve at once. 《Cutlets》-Miss Harman Brown, Rhyl 　　Take any remnants of poultry, fish, game or meat; mince very finely, add a few bread crumbs, flavour with pepper, salt, grated lemon peel, mace, or any other flavouring; make a panoda-(1 oz. butter, 1 oz. flour, 1 gill milk)-melt the butter in a small saucepan, add the flour, and mix well with a wooden spoon, then add the milk by degrees stirring into a paste. Add this to the minced meatand throughly mix all together, then with the hands form the mixture into cutlets, and at the end insert a piece of macaroni to look like a bone. Fry the cutlets after egg-and-bread-crumbing them--drain on paper. Scraps of boiled or fried fish done in the same way, but put into buttered cups and steamed are very nice. 《Devilled Toast》-Miss Meridyth 　　Some bread carefully toasted and cut into rounds or squares, 1 teaspoonful of butter, 1 of mustard, 1 of Worcester sauce, and a few grains of cayenne. Beat butter till quite soft but not oiled by heating. Mix altogether and spread on the toast. 《Egg Coquilles》-Mrs. Harrop Mellor 　　Butter the inside of some China souffle cases put in a teaspoonful of prepared and seasoned spinach in each, upon this put a dessertspoonful of cream. Break a fresh egg in each, season with pepper and salt, place the cases in an oven and bake for 8 minutes. Serve quickly. 《For Cold Game or Fowl》-Mrs. Harrop Mellor 　　Take some cold game and cut it into samll slices. Take about a gill of good stock made from the trimmings of the game, and nicely season with pepper and a suspicion of nutmeg. Put the meat into this with a gill of cream, 1/2 an oz. of butter, and a small tin of white mushrooms cut small. Stir till it boils and gradually thickens. While cooking the game a pie-dish should hanve been lined with short crust, and baked. Pour in the mixture, garnish and serve. 《Fox in a Bag》-"Liverpool Daily Post and Mercury" 　　This is a dish that may be preffered to Yorkshire pudding as an accompaniment to roast beef. Boil 8 potatoes, when dry and floury pass through a sieve; add a 1/4 of a lb. of finely chopped suet, a teaspoonful of salt, and about a lb. of flour. Moisten slightly with a little milk, tie in a scalded pudding pudding cloth, and boil for 4 hours. Just before serving it may be cut in slices and put under the roast for a few minutes.
	《French Dish》-M.L.C., Bournemouth 　　Boil a fair sized potatoe and let it get cold. Take an egg and boil it hard also let it get cold, afterwards cut both into slices and place alternately in laters with shred onions between making small piles on the dish about 2 inches high. Pour over them a small teacupful of cream and bake in a moderate oven for about 20 minutes till a nice light brown. Serve hot. 《French Pate》-Mrs. Duncan Miller 　　Place in a savoury pie-dishwhich has a cover a layer of fat pork, then layers of veal,bacon and rabbit, and so on till you have filled your dish; season with pepper and salt. Put some carrots and onions cut in pieces on the top(but not the cover), and fill up with water. Bakefor 3 hours. When done take the carrots and onions out. It does not require pressing only the lid placing on. The pate to be sent to table in the dish. It is nice for a cold or a shooting luncheon. 《Galantine》-Miss Van Willinjer 　　Mince finely 1/2 lb. of lean beef or veal, 1/4 lb. of bacon, 1/4 lb. of bread crumbs, plenty of seasoning to taste, also parsley very finely chopped and plenty of salt and pepper. Mix all well together in a basin, add 2 or 3 eggs well beaten, mix all thoroughghly, roll into a round rolly-poley shape, tie in a dry cloth and boil gently for 2 hours. When cooked. turn out . press under a weight till cold, and glaze. 文章2のエリアです。改行については入力した通りに反映されます。必要に応じて適宜改行をして下さい。改行を入れないとページサイズ一杯にテキストが反映されます。文章2のエリアです。改行については入力した通りに反映されます。必要に応じて適宜改行をして下さい。改行を入れないとページサイズ一杯にテキストが反映されます。
	見出し3のエリアです！！
	文章3のエリアです。改行については入力した通りに反映されます。必要に応じて適宜改行をして下さい。改行を入れないとページサイズ一杯にテキストが反映されます。文章3のエリアです。改行については入力した通りに反映されます。必要に応じて適宜改行をして下さい。改行を入れないとページサイズ一杯にテキストが反映されます。