Mince finely the remains of cold pork, skin a pound of sausages, and mix the sausage-meat with the pork, add some breadcrumbs, and form into flat cakes. Boil forty chestnuts for five minutes, take off the skins. Fry the meat cakes brown in butter, then lift them out. Mix into the butter a dessert spoonful of flour, stir till brown, pour in slowly half a pound of stock, and add salt, pepper, cayenne, and a small bunch of herbs. Boil it up, then put in the chestnuts and meat cakes, cover and stew gently for three-quarter of an hour. Take out the herbs, pile the chestnuts in the centre of the dish, arrange the meat cakes around them, strain over gravy, and serve very hot.
Little meat pies, which can be made from the remains of white meat, poultry, or rabbit, are always a popular feature of the children’s party menu. Mince the required quantity of meat with one fourth as much ham or bacon, half as much breadcrumbs as meat, some chopped parsley, thyme, grated lemon-rind, pepper, salt, and nutmeg to taste. Mix into a nice consistency with a little gravy, and one or two beaten eggs. Line greased patty-tins with light, but not over rich, pastry, fill with the mince, put on lids, cut round and notch the edges, make a hole in top of each, brush over with beaten egg or milk, and bake about half an hour in a nice heat.
Take a tin of salmon, free the fish from skin and bone, and divide into small pieces. Season with salt, and pepper, and cayenne. Butter a pie – dish, and cover the bottom with a layer of potatoes that have been mashed with hot milk. Next put a good layer of salmon, and cover with a layer of potatoes. Moisten with a little hot milk, roughen the top of the pie with a fork, place in a brisk oven, and bake till hot through and the surface is slightly browned.
This needs no water added. Use small black plumbs and black cherries. Have equal quantities plumbs and cherries. Stone them, and save the juice. Put the fruit and juice in the preserving-pan, cook until it is soft and the juice flows freely. Add sugar (the same weight as fruit), cook fast, skimming carefully. Test to see if it is done. A few plum kernels, chopped fine, are a nice addition, and give a nutty flavour, but do not put many in, or the flavour will be too strong.
Ingredients.—Half a pound of flour, two eggs, one pint of milk, one and a half pounds of steak.
Mix the flour in a basin with half a teaspoonful of salt. Beat up the eggs in the milk, stir into the flour, and beat well,and beat well together. Cut the meat into neat pieces, and place in a greased dish; pour over the batter, and bake in a hot oven for one hour.
Mince up some chicken, and add the same amount of breadcrumbs, pepper and salt, a scrap of onion, and the yolk of an egg. Whip up the white, stir it in. Put the mixture in a small pie dish, and spread mashed potato on top, Bake for twenty minutes, or until the potato is nice golden brown.
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.
Take the remains of any cold vegetables, and cut into pieces, and fry in hot dripping in which curry powder has been mixed, also some salt. Add a sliced onion,and brown.Then pour into the pan half a pint of gravy or milk. Simmer for ten minutes, and just before dishing up squeeze the juice of a lemon into a pan. Serve with a border of well boiled rice.
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