Proceed as for nut roast or rissoles, but use cold stewed lentils (see recipe) in the place of bread-crumbs.

Tags: healthy bread barbeque vintage

This dish is very excellent with mutton instead of kid; the meat tastes like venison if this recipe is followed: Put the meat, say a shoulder of mutton, to soak in a bottle of red wine, with a sliced carrot, thyme, bay-leaves (4), six cloves, fifteen peppercorns and a teaspoonful of vinegar, for two hours. Then bring the liquor to the boil and just before it is boiling pour it over and over the meat. Do this pouring over of hot liquor for two days. Then put the meat in the oven with butter, pepper, and salt, till it is cooked. Sauce: Brown some onions in butter and pour in your liquor, but without the carrot. Let it simmer for three-quarters of an hour, and pour it through a sieve. Roll a nut of butter in flour and add little by little the liquor you have from the meat, then a coffee-spoonful of meat extract and two lumps of sugar. This sauce ought to be quite thick. It is served with the meat. [Mme. Vandervalle.]

Tags: drink barbeque vintage

1 lb. Flour--2d.

8 or 10 oz. Suet

1/4 teaspoonful Salt

1/2 pint Water

2 Cold Potatoes--3d.

Total Cost--5d.

Time--Two Hours and a Half.

Sift the flour and salt into a basin, mash the potatoes or rub them
through a sieve, and stir them in. Shred the suet finely and mix in
thoroughly with a knife; make into rather a stiff paste with the water,
dip a pudding cloth into boiling water. Put the pudding into the
centre, and tie up tightly. Plunge into boiling water and boil steadily
for two hours; turn out of the cloth carefully into a hot dish, and
serve. This pudding is delicious with roast meat, or it may be served
as a sweet; jam sauce is nice poured round it. A recipe for this will
be found elsewhere.

Tags: barbeque dessert vintage

Make a paste as for nut roast (see recipe). Peel marrow, scoop out the inside, and stuff. Bake from 40 minutes to an hour in a hot oven. Baste frequently.

Tags: healthy barbeque vintage

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.

Tags: bread barbeque vintage