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Show A COTTAGE PIE, A VEAL LOAF I AND A FEUIT BATTER PUDDING. j I A trio of recipes this, thai may be worth trying: English Cottage Pie. Boil and then mash with a little milk and butter three pounds of potatoes, and line a deep pie dish with llieiii, leaving enough only to cover the lop of the dish. Chop a sufficient quantity of cooked or uncooked meat to till the dish, season with pepper and salt, and add a grated onion. Pour half a cup ful of stock over the mixture, and cover with the remainder of the mashed potatoes. Brush over with milk or the yolk of an egg, and bake till brown. Serve with gravy and green peas. Beef or Veal Loaf. This excellent filling for sandwiches is made as follows, and if prepared and cooked overnight it will bo firm and easy lo slice the following day: Chop two pounds of beef or veal and half a pound of ham. add a cupful of breadcrumbs, two tablespooiisful of butter, a littlo salt and pepper and a pinch of mace. Mix well with two beaten eggs, and bake or steam for an hour and a half. Fntit Batter Pudding. .Make a batter with two tcacupsful .of flour, four eggs, and a pint and a half of milk. Pour this into a dripping drip-ping tin in which a good supply of fat has been heated to boiling point. Add quickly to the mixture a pound of currants." cur-rants." raspberries, or apricots which have been previously stewed, with two tablespooustul of "sugar. Cook till nicely browned and serve very hot-. |