COLD MEAT DISHES

Dominion, Volume 27, Issue 70, 15 December 1933, Page 28 (Supplement)

COLD MEAT DISHES

Moat’ Jellies: .Any cold meat —beef, mutton; liani. veal or chicken. Remove fat, bones and. gristle and cut into small iTake ' :some moulds (teacup moulds will do), and rinse out with cold water. A large mould could be used. Sprinkle at the bottom of each some chopped parsley and then place a slice of hard-boiled egg. If a large mould is used, 1 arrange the slices neatly. Mix with the chopped meat some small pieces of er", cooked carrot, capers, chutney or pickle. Fill the moulds lightly with this mixture. Take half pint of gravy or stock, heat and melt half ounce of gelatine, add pepper' and salt to taste. Pour into mould, just covering the meat. Put aside for a few hours, then., turn out on a dish or separately on small plates and. surround with a’ border of cold cooked peas. ..... Corned Beef: A good cold meat dish to eat with salads is a well-cooked and seasoned piece of corned beef brisked. Boiled for the first ten minutes; then simmered for 20 minutes to the lb. in time, then taken out of the liquid and pressed. A carrot, an onion, a turnip, peppercorns, alspice, and a blade of mace give nn excellent flavour. Galantine of Veal: Take 3 pounds of breast of veal, 5 pound of sausage meat 2 ounces of breadcrumbs, 2 ounces of beef suet, 1 .teaspoonful of chopped parsley, J teaspoonful of mixed herbs, 1 raw-ami 2 hardboiled eggs, and i pound of lean ham. .' Bone the meat, first; removing the thin skin on the outside, then make an ordinary veal stuffing with the breadcrumbs, suet’, chopped parsley, herbs, salt and popper, and the grated rind of a lemon. Mix this with the egg and spread over the meat, then cover with the sausagemeat, and place on that the ham cut in long strips and the hard-boiled eggs cut in quarters. Roll up the meat and put it in a cloth, tying the ends tightly with string. Boil in stock for about two hours. When cooked, carefully remove the cloth and tie it up in a clean one; place the roll between two dishes and put a heavy weight on top.