Gold Supper Dishes

Ladies' Mirror, Volume 4, Issue 10, 1 April 1926, Page 69

Gold Supper Dishes

Glased Beef Roll Ingredients ; Half-pound steak, 2ozs. breadcrumbs, lib. rashers of bacon, Tib. mashed potato, one teaspoonful finely-chopped parsley, one egg, salt and pepper, a good pinch of mixed herbs. The steak should be as lean as possible. Cut it in pieces, remove the rind from the bacon, and put both through a mincer; mix with it the breadcrumbs, potato, herbs and parsley, and add a plentiful seasoning of pepper and salt. Beat in the egg. Turn on to a floured board, and form the mixture into a roll. Cover it first with greased paper, then with a cloth, tieing the ends securely. Put into a pan of boiling- water, and boil for two hours. When done remove the cloth, and set aside until cold. Take off the paper and glaze the roll. ' To make the glaze —Melt two leaves of gelatine in two tablespoonfuls of hot water, add a small teaspoonful of meat essence and one or two drops of browning. When it is cold and just beginning to thicken, brush it over the roll. If there should be any over, leave it to set and then cut it in diamonds and use to decorate the roll. Veal and Ham Mould INGREDIENTS: Half pound veal 1 cutlet free from skin and fat, 41b. ham or lean bacon, two eggs, half teaspoonful finely-shredded lemon rind, a sprig of parsley, a seasoning of pepper and salt, 4oz. gelatine, about 3pt. stock. The stock should be made from veal bones and

trimmings. Let it get cold, then remove any fat. • Boil the eggs for fifteen minutes and leave until cold, then shell and cut them in slices. Use to line the bottom of, a plain round mould, and put any slices that are over round the sides. Cut the meat into small cubes, and fill the mould with it, sprinkling the layers with pepper, salt, finely-chopped parsley and lemon rind. Dissolve the gelatine in the stock over gentle heat. Strain it, and then pour enough into the mould to quite fill it. Cover with buttered paper and bake in a very moderate oven for one and a-half hours. The oven must not be hot enough to make the stock boil or the mould will be dry. Leave until cold and set, then turn out as you would a jelly and serve with a surround of salad. Brawn INGREDIENTS : One pig’s cheek, A one ear, three large trotters and two tongues, salt, pepper, cayenne, a good pinch of finely-powdered mace. Put the cheek, ear, trotters, and tongues into a stewpan, cover them well with water, and simmer for three and a-half hours. Remove the bones, cut the meat in neat small pieces, and leave it in th liquor until cold, then take off the fat. Add to the meat a good seasoning of salt and pepper, the mace and a dash of cayenne, if liked. Boil all together slowly for eight minutes. Put into a mould, and turn out when cold and set. Make this dish the day before it is wanted.