Choose a large potato, parboil it without peeling, cut a small piece off
the end and scoop out the inside. Mince the meat fine, flavour with
pepper and salt, mix with a little gravy and fill the potato. Cork up
the end with the piece cut off and bake about 20 minutes.
Ragout of Beef. Time—2½ hours.
1 lb. pieces of beef, raw or cooked, ½ pint cold water, 3 large onions,
1 teaspoonful salt, ¼ teaspoonful pepper, 1 teaspoonful chopped parsley,
½ teaspoonful chopped herbs, ½ oz. rice or pearl barley.
Peel and cut the onions into rings, cut the pieces of meat into squares,
put them in a stew-pan, add all the other ingredients and then the
water. Simmer for 2 hours, stirring occasionally to prevent burning.
Rissoles. Time—¾ hour.
½ lb. cold cooked meat, ½ gill stock or gravy, 1 dessertspoonful flour,
1 oz. dripping, ½ teaspoonful mixed herbs, or 1 slice cold smoked beef,
½ teaspoonful chopped parsley, pepper and salt to taste, 1 egg,
bread-crumbs.
Melt the dripping, stir in the flour and stock, the seasoning, and
lastly the meat, chopped fine. Heat thoroughly, then turn on to a plate
to cool; form into balls, dip into egg and bread-crumbs, and fry a
golden brown in hot fat or oil.
Salt Meat Salad. Time—¼ hour.
Cut up into neat pieces any scraps of cold salt meat. To a small
quantity, add 1 tablespoonful capers, 1 tablespoonful mustard pickles,
and small pieces of watercress chopped fine. Mix well together, heap on
to a dish and garnish, if liked, with the white and yolk of a hard
boiled egg rubbed through a sieve, strips of beetroot and small bunches
of watercress.
Tomato Pie. Time—¾ hour.
1 lb. cold mutton, ½ lb. potatoes, 1 lb. tomatoes, 1 gill stock, ½
onion, pepper and salt to taste.
Cut the meat into neat pieces, add the potatoes and onion sliced, and
cover with sliced tomato. Add the stock and seasoning, make a short
crust (see page 41) and bake about ½ hour.
Stuffed Tomatoes.
2 lbs. round tomatoes, 2 oz. chopped smoked beef, 1 chopped shalot, 2 to
3 mushrooms, 1 teaspoonful chopped parsley, 1 tablespoonful
bread-crumbs.
Cut a small piece off the top of each tomato and squeeze them slightly.
Mix the other ingredients over the fire for a few minutes, then stuff
each tomato with some of the mixture, replace the top pieces, sprinkle
with bread-crumbs and bake 10 minutes.
Stuffed Vegetable Marrow. Time—½ hour.
1 marrow, 1 lb. cold meat, pepper and salt to taste, ½ teaspoonful
herbs, ½ gill stock or gravy.
Cut a small piece off the end of the marrow, scoop out the seeds, and
replace them with the meat, chopped fine and seasoned, and moistened
with stock. Cork up the end with the piece cut off, roll up in a pudding
cloth, cover with boiling water, and cook about twenty minutes. Serve
with gravy. This dish may also be baked, but must be basted occasionally
with dripping.
Walnut Stew. Time—2 hours.
Proceed as for Hash (page 28), but when heating the meat, add 2 pickled
walnuts cut up small, and a little of the liquor, and garnish with 6 or
8 walnuts instead of toast.
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