COLD MEATS AND SAVOURIES

Wanganui Chronicle, Volume 82, Issue 305, 24 December 1938, Page 24 (Supplement)

COLD MEATS AND SAVOURIES

HOLIDAY MEALS THAT WILL MAKE COOKING EASY. Appetising meat dishes of a novel character are not always easy to think out, and savouries that can be put together at a moment’s notice are in keen demand. So here is a collection of recipes from which to choose a number of dishes. A cold meat pie served with salad is a favourite item on the summer menu. There are many varieties to make a pleasant change. Mutton pies are easily digested. The undercut from an uncooked shoulder is the most suitable for these pies, but any left-over cooked meat can be used. Cut the meat into thin pieces, season with pepper and salt, and, if liked, moisten with mint sauce. Mix in a few mashed potatoes and a thinly sliced onion. For pastry you need Mb. flour, soz. butter, the yolk of an egg, a pinch of salt. Rub the fat into the sieved flour and salt until the mixture resembles breadcrumbs. Add the yolk of the egg and water to form a stiff paste. Roll out thinly, cut into rounds, and place some meat mixture on one-half of each. Moisten the edges, fold over, pinch edges well together, brush over with egg yolk and bake in a hot oven. Sausage and Potato. Potato pastry and sausages make a tasty pie. Ingredients: Mb. pork sausage meat, a pinch of powdered sage, salt and pepper. Make the potato crust by mixing together Mb. dry, floury potatoes and Mb. flour, loz. butter, a beaten egg, salt and a little milk. Roll out to half an inch thick, and cut into largish squares. Place a roll of sausage meat (you will need Mb. of this, and season it with a pinch of powdered sage), in the centre, then rol. up. Brush over with beaten egg, and bake in a moderate oven. Veal and Ham. Ham and veal pies are always appreciated. They are extra savoury split open ano spread with tomato ketchup. You will require IMb. lean veal, 6oz. ham, one hard boiled egg, a teaspoonful of chopped parsley, seasoning, and i pint white stock to which Boz. gelatine has been added. For the crust the ingredients are:— 4oz. lard, 11b. flour, a good pinch of salt and eight tablespoonsful of milk. Bring the lard and milk to the boil, stir into the flour and salt, then knead until a light dough is formed.

Place this on a floured board and leave for five minutes to cool. Roll out, and cut into rounds and shape into hollow pies. The pastry must be at the correct temperature. It should be warmed if it is too cold, otherwise the pie will crack. Fill the pies with the veal and ham mixture, add the sliced hard boiled egg, then pour in a little jelly stock. Damp the edges, then cover with a lid of pastry. Pinch the edges together, brush over with beaten egg’, and make a slit in the pastry so that the steam can escape. Bake in a fairly hot oven for half an hour. When cooked pour in a little more stock to which gelatine has been added.