COLD MEAT COOKERY.

Alexandra Herald and Central Otago Gazette, Issue 448, 17 November 1904, Page 7

COLD MEAT COOKERY.

—Specially Written by— MISS AMY MONRO. As the making up of cold meat is one of the economies which should he practised by all housekeepers, some care and attention should bo given to this kind of cookery. If the dishes are made savoury, and the meat rendered tender, there would not be so much distaste to them. In re-cooking care should be taken to only allow the meat to simmer, boiling hardens and toughens it and causes it to become flavourless. If the following recipes are carefully carried out I feel confident that cold meat dishes will not be so condemned. HASH, Ingredients: Some dices of cold meat, nice stock or gravy, flour in the proportion of £ oz. to every £ pinfcpf stock, popper and salt to taste, 1 teaspoonf ul of mushroom', or tomato sauce to every £ pint -of stock, small pieces of fried or toasted "bread. Method: Put stock on to boil, when nearly boiling blend flour with water, add it, and cook thoroughly, add sauce and sea-son-nicely ; lay in the pieces of meat, and

simmer for half an hour. Tho gravy must not boil when meat is in it. Serve garnished with the pieces of fried or toasted bread. If at hand a few oysters, tomatoes, or mushrooms improve the flavour of the hash, WINCE OF COLD JfiEAT. Cut up some meat finely, mix w;th it chopped eschalot and parsley—l dessertspoonful of each to every pound of meat, also a little pepper and salt, mix wall, put into a moderate oven for half an hour. Shoe some tomatoes, place over mincemeat, sprinkle breadcrumbs, pepper and salt over them, then another layer of tomatoes, seasoned with pepper and salt, and bake for another half hour. UR Y AND RICE. Ingredients : 1 lb. of cooked moat, 1 apple, 1£ ozs. of dripping, £ oz. of flour, 1 tablespoonful of curry powder, 1 teaspoonful of salt, 1 teaspoonful of sugar, J teaspoonful of mustard, % pint of water, a little chutney if liked. Method : Pool onion, wipe apple, cut up finely, melt dripping in saucepan and make very hot, fry apple an.i onion, add curry powdor, flour, salt, sugar' mustard, and fry.. Add water and stir till it boils ; allow to simmer »of an hour. Cut up meat, reheat in curry sauce, wash rice in three waters, drop into salted water and cook for 13 minutes. Strain and serve round the dish with eurry in centre. RISSOLES. Ingredients : J lb. of cooked meat, 1 tea spoonful of sweet herbs, 4 tablespoonfuls o' breadcrumbs, 1 egg, 1 teaspoonful of chopped parsley, 1 oz, of flour, pepper and salt, 1 gill of stock or water, breadcrumbs, frying fat. Method: Mince meat very finely with a knife, put into a saucepan with the chopped parsley, chopped herbs, breadcrumbs, flour, pepper and salt; mix well together, add stock, stir over the fire till thick, turn out on to a plate, and put aside till cold. Make frying fat hot, spread a little flour on the board and take one tablespoonful of the mixture at a time and form into round or cork shapes with a knife, cover with flour, brush over with beaten egg, dip into fine breadcrumbs, press on with a knife, and wet fry till a golden brown. serve with parsley.