Curry Pie Recipe:
Cut two pounds of veal and one small onion into small pieces, fry in a stewpan, with a little butter, to a light brown. Shake in two tablespoonfuls of curry powder and one of flour. Toss all together. Then add one tablespoonful of grated carrot, one small apple chopped, the juice of half a lemon, a little salt, and one pint of stock. Stew gently for two hours, pour into a piedish, and turn out when set.
A Cheap Meat Dish.
If you want a cheap meat dish, try hind flank of beef, boned, stuffed, and rolled. Cook it slowly in a casserole, and it will be as nice as rolled ribs, or any of the more expensive joints. Stuff it the night before cooking it.
Hi everyone, just came across a great recipe for left over turkey. Hope you all had a good Christmas and New Year 2015. If you’re like me you will be wondering what to do with your left over turkey. So follow this recipe idea for something different and vintage from 1909.
Cut the remains free from the bone into small pieces, roll them in flour, and season with salt and pepper. Melt a little butter in a saucepan, and partly fry in it some onions. Add a little flour, and let it brown, then stir in a little stock. Put in the pieces of turkey with any of the stuffing you have, cover closely, and simmer for half an hour. Arrange the meat neatly on a hot dish, add to the saucepan a dessert spoonful of mushrooms, ketchup, a desert spoonful of walnut vinegar, and a little grated nutmeg. Boil up, stir well, and pour over the turkey.
Ham Castle Recipe From 1916.
Put the remains of some cold ham through a mincing machine, make some toast, and cut into rounds. Mix with the minced ham a little butter, pepper and salt, and some cream. Spread the rounds of toast with the creamed ham, building up to a point. Sprinkle the pyramids thickly with grated cheese, and bake in the oven till brown.
Braised fillet of beef recipe.
Take a four- pound fillet of beef, put in a large saucepan, with one carrot and onion, cut up, one bay leaf, a little thyme and parsley. Add two ounces of butter, fry until nice and brown, then half cover with stock.Put in oven, and cook for an hour and a half. Serve with brown gravy and horseradish sauce.
Roast leg of pork recipe.
Choose a small leg of pork, and score the skin across in narrow stripes. Cut a slit in the knuckle, loosen the skin, and fill with sage-and onion stuffing. Brush over with salad oil (this makes the crackling crisper and a better colour). Bake in a moderate oven, basting well all the time. Serve with gravy made in the dripping-tin, and a tureen of apple sauce.
Edwardian Cornish Cutlets Recipe.
Mince three ounces each of any scrapes of cold lamb and ham, and a teaspoonful each of minced onion and parsley, season to taste, and bind with the yolk of an egg. Make the mixture into little balls, then flatten into cutlets, egg and breadcrumb them, and fry in boiling fat.
Edwardian Recipe for a cheap hot supper.
Slice four large onions, put them in a saucepan with two tablespoons of rice, a pound of sausages, and half a pint of cold water. Boil for a half an hour. Serve with mash potatoes.
Breakfast Sausage recipe from 1919:
Form the sausagemeat into little cakes, and fry until nicely browned. Cut some sour apples in slices about half an inch thick, and take out the core. Dip them in milk, and then in breadcrumbs, and fry in the pan after the sausagemeat has been removed. Turn the apples carefully, so as not to break them, and use them as a garnish for the sausage.