SWISS PATES
* Cold Roast Veal, Fowl, or Lamb--6d.
* Half a Stale Loaf--1 1/2d.
* Sweet Herbs or Parsley--1d.
* 1 Egg--1d.
* 1 gill Melted Butter *
* Pepper and Salt *
* Hot Fat--1d.
* Total Cost--101/2 d.
* Time--5 Minutes.
Mince the meat very finely, season with any forcemeat that may be left, or else some grated lemon peel, parsley and sweet herbs, pepper and salt. Make one gill of melted butter by recipe given elsewhere, stir in the meat and let it simmer for a few minutes; cut some slices of bread about an inch and a half thick, stamp them out with a round cutter about two inches across. Remove the centre for about half way through with a smaller cutter, brush them over with a raw egg beaten up, and cover them with fine crumbs. Fry in hot fat till a good colour, drain away the fat from them on kitchen paper. Fill these with the mince, garnish with sprigs of parsley, and serve.
DEVILLED MEAT
* 1 teaspoonful Mustard *
* 1 teaspoonful Worcester Sauce *
* 2 teaspoonful Vinegar *
* 1/2 oz. Butter *
* 1 teaspoonful Oil *
* 1 teaspoonful Lemon Juice *
* 1/2 teaspoonful Curry Powder--2 1/2d.
* Mashed Potatoes *
* 1/2 gill Gravy *
* Slices of Cold Meat--1d.
* Total Cost--31/2 d.
* Time--10 Minutes *
Put the mustard, made with vinegar instead of water, into a basin; add gradually the oil and butter, curry powder, sauce, vinegar, and lemon juice, and mix very thoroughly, then pour in the gravy. Cut some slices of underdone meat and lay them in a pie dish, pour over the mixture, cover with a plate, and stand in a hot oven for ten minutes; stir frequently. Serve with mashed potatoes.
JUGGED RABBITS
* 2 Rabbits--1s.
* 1/2 lb. Pickled Pork--3d.
* 1 Onion *
* 1 fagot of Herbs--1/2d.
* 1 pint Gravy *
* 1/2 oz. Flour *
* 1 tablespoonful Red Currant Jelly--1d.
* Total Cost--1s. 41/2 d.
* Time--Two Hours *
Wash and joint up the rabbits and cut the pork into slices; lay some of the pork over the bottom of a baking jar, and on this some joints of rabbit; continue in layers until all the meat is in, then put in the onion, sliced up, the fagot of herbs, and a few peppercorns.
Cover down closely, stand in a moderate oven, and cook for two hours.
Take up the meat and arrange nicely on a hot dish, strain the gravy into a saucepan, thicken with the flour, and when it boils stir in the jelly. Flavour to taste, pour it over the rabbits, and serve.
BREAKFAST DISH OF BEEF
* Slices of Cold Roast Beef (underdone)--4d.
* 1/2 gill Melted Butter Sauce--1/2d.
* 1/2 gill Gravy or Water *
* Salt and Pepper *
* 1 tablespoonful Walnut Ketchup or Vinegar--1/2d.
* 1 tablespoonful Red Currant Jelly--1d.
* Total Cost--6d.
* Time--Half an Hour *
Cut some thin slices of beef and lay them in a saucepan or basin, mix the melted butter sauce, gravy, jelly, and ketchup together, and pour over them. Cover down closely and stand the saucepan in a larger one, half full of boiling water, and steam for half an hour. Put the meat into a dish and pour the sauce over it.
SOUBISE CUTLETS
* 1 lbs. Neck Chops--5d.
* 1 1/2 oz. Butter--1 1/2d.
* 1 oz. Flour *
* 3 Onions *
* 1 gill Milk *
* Pepper, Salt, and Lemon Juice--1d.
* Total Cost--71/2 d.
* Time--20 Minutes *