THE SURPRISE PACKET.

Shannon News, 30 June 1925, Page 4

THE SURPRISE PACKET.

“THE COJbD SHOULDER.’’ The housekeeper who realises that cold meat is not very appetising fare for wintry weather, will not grudge the small amount of time and trouble spent in turning it from a rather depressing dish to a tasty luncheon, very acceptable on a chilly day. In such a situation, the following receipts for dealing' with “yesterday’s joint” are worth consideration: —

Pilau of Cold Beef. —Ingredicnte: quarter-pound of rice, three onions, two ounces of butetr, half teaspooni'ul of saffron or turmeric, one ounce of raisins, one ounce of almonds, half pihmd of cooked meat, salt, pepper. Method; Boil the ric e as for curry and drain well, slice two onions and chop finely, cut the meat into small shreds about as thick and half as long as a match. Melt the butter in a stew pan, add the onions, and fry for five minutes; add the meat ond fry without browning for four of five minutes, then add the well-drained five minutes; add the meat, and fry over the fire until the rice is thoroughly hot. Peel and slice the third onion and fry until brown and crisp, blanch and shred the almonds, and fry with the rains. Pile the mixture on a hot dish, pyramid form, and sprinkle with the Cried onion, almonds, and raisins. Serve very hot. Minced Cold Veal. Cut the meat into dice and put into a saucepan, am} cover with stock made from the bones or trimmings of the veal or any other.cold meat. To about lib of meat, allow one teaspoonful grated lemon peel, two tablesponofuls grated onions. one teaspoonful chopped thyme, a grate or two of nutmeg. Simmer for one hour. Thicken with two tablespoonfuls of flour mixed smoothly to a cream with water. Colour with burnt sugar. Serve with slices of friend bacon or cold pickled poi'k and spirals of toast. Roman pie.- Required: . one pound of cooked mutton, two ounces of macaroni or spaghetti two teaspoonfuls of chopped parsley, pinch of thyme and marjoram mixed, one gill of brown sauce salt, peper short crust pastry.'Mince the mutton, boil the macaroni, drain and cut it into short, lengths. Make the sauce with stock made from the bones of. the mutton. Mix all the ingredients together, season ' well, and put the mixture into a pastry case. Cover with a lid of pastry. Knock up the edges, decorate with leaves of pastry placed round, a hole made in the. centre of the pie. Brush over with beaten egg or milk. Place pie on a baking tin and bake in a moderate oven for an hour. Turn oul; on to a cloth held in one hand, and then on to a dish, so that the top of the pie is uppermost. Cold Meat Puffs. —Cut the meat into small, thin pieces, and season them well with pepper and salt; mash one pound and a-half of cold boiled potatoes, and mix them with two- tablespoonfuls of f our and one egg. Roll this out into ' a proper thickness for puffs, and make them up, putting into each puff about two ounces of meat. Put some Eat in a pan, ,and fry the puffs slowly until a light brown colour on both sides. French Cutlets. —Put into a largo basin one cupful of finely-chopped cold -meat or ham, one cupful of .hot cooked rice, one cupful of thick to-rn,-ilo sauce, season with salt, pepper, lemon juice, chopped parsley, or bay loaf, and chopped onion. Mix well together, form into cutlets, dip in beaten egg, and then into fine oatmeal. Pry in boiling fat until nicely browned.’

Cold moat Brawn.— Half a pound cold cooked beef or mutton, one toaspoonful chopped parsley, one hardboiled egg-, three-quarters pint stock, hall' ounce gelaline, popper and salt. Trim away all skin and bone and cut the moat into small pieces. Tf it is possible to mix a little lean bacon or luun with the meat, so much the better. Chop the parsely and slice the egg. Dip a mould in cold water and decorate the bottom with egg and parsely. • Sprinkle the pieces of meat into the mould. Heat the stock, melt the gelatine in it, and strain it over the meat. Put away till quite set. Turn out and garnish with sprigs of parsely.