Curry. Time—1¼ hour.
1 lb. pieces of cold cooked meat, 2 oz. clarified dripping, 1 apple, 1
onion, 1 dessertspoonful curry powder, 1 dessertspoonful flour; salt and
pepper to taste; ½ pint cold water.
Peel and cut up the onion and apple, and cut the meat into neat slices;
fry the vegetables brown in the dripping, add the curry powder, flour,
salt and pepper, and stir the water into it gradually. Let it boil, and
then simmer for ½ hour with the lid off. Add the meat, heat it through,
but do not let it boil. Serve in a ring of boiled rice (see page 35).
Hash. Time—2 hours.
1 lb. cold cooked meat and bones, 2 onions, 1 carrot, a small bunch of
herbs, ½ oz. dripping, 1 tablespoonful flour, 1 dessertspoonful ketchup,
1 saltspoonful salt, ½ saltspoonful pepper.
Chop the bones of the meat into small pieces, and put them into a
saucepan with enough cold water to cover them. Add to them the herbs,
chopped onion, and the carrot, washed, scraped and cut into slices.
Simmer 1½ hour, strain, and add the seasoning. Cut the other onion into
thin slices, fry it brown in the dripping, add it to the stock, and
thicken with the flour. Stir well till it boils, then add the ketchup,
the meat cut into neat slices, and heat thoroughly without boiling.
Serve with small pieces of toast, or in a ring of mashed potatoes.
Macaroni Mutton. Time—2¼ hours.
1 lb. cold cooked mutton, 1 large onion, 1 oz. dripping, 1 pint of stock
or pot-liquor, 1 tablespoonful sauce of any kind, ¼ lb. macaroni; pepper
and salt to taste.
Fry (in a saucepan) some slices of mutton (underdone is best) in the
dripping, with the onion cut in pieces, then add the stock or
pot-liquor, Worcester, Harvey or other sauce, pepper, salt and macaroni.
Simmer for 2 hours and serve.
Meat Croquettes. Time—1 hour.
¼ lb. cold meat; pepper and salt to taste; ½ lb. cold boiled potatoes, ¼
lb. flour, 2 oz. dripping, bread-crumbs or vermicelli, 1 egg.
Rub the potatoes through a sieve, add the flour and salt and rub in the
dripping. Mix to a stiff paste with cold water, roll it out and cut in
into rounds. Put a little chopped meat in each round, egg half the
round, press the edges together and nick them. Roll each croquette first
in egg and then in bread-crumbs or vermicelli, and fry in boiling fat or
oil.
Cold Meat Patties. Time—1 hour.
½ lb. cold cooked meat, ¾ lb. flour, ¼ lb. dripping, 1 teaspoonful
baking-powder, pepper and salt to taste, ½ teaspoonful mixed herbs, 1
gill stock or gravy.
Rub the fat into the flour, add the baking-powder, mix to a stiff paste
with a little cold water, roll it out ¼ inch thick, and cut 24 rounds.
Grease 12 patty pans, and line them with 12 rounds of paste. Mince the
cold meat, season with pepper, salt, and half a teaspoonful mixed herbs,
moisten with stock or gravy. Fill the patty pans with the mixture, press
on the remaining 12 rounds of paste, trim the edges neatly, decorate,
brush over with beaten egg, and bake ½ hour.
Potato Pie. Time—1 hour.
1 lb. cold cooked meat, 1½ lb. boiled potatoes, 1 oz. dripping, 1
tablespoonful gravy or water, ½ teaspoonful herbs or 1 onion, 1
teaspoonful salt, ¼ teaspoonful pepper.
Cut the meat into small pieces, or mince it, sprinkle with the seasoning
and put in a pie-dish, add the water or gravy. Melt the dripping, add to
it the mashed potatoes, pepper and salt, stir well and spread over the
meat to form a crust. Smooth neatly with a knife dipped in hot water,
and mark with a fork. Bake in a hot oven about ¾ hour.
Potato Surprise. Time—½ hour.