Page:Mrs Beeton's Book of Household Management.djvu/895

Rh any jelly or gristle from the meat, and put it, together with any bones, trimmings of meat, ham, or bacon into a saucepan with rather more than ½ a pint of cold water, and simmer at least 1 hour. Cut the meat into small slices, and the onions into dice. Melt the butter or fat in a stewpan or frying-pan, fry the onion until brown, sprinkle in the flour, cook for about 10 minutes, add the gravy and sauce and stir until boiling. Put in the meat, baste it well with the gravy, and when quite hot, serve on a dish with the macaroni arranged as a border.

Time.—About 1½ hours. Average Cost, 1s. 4d. Sufficient for 4 or 5 persons.

Ingredients.—For the pastry: 8 ozs. of flour, 3 ozs. of fat, 1 teaspoonful of baking powder, 1 saltspoonful of salt. For the mixture: ¼ of a lb. of beef, ½ a saltspoonful of pepper, ½ a saltspoonful of mixed herbs, 1 tablespoonful of gravy or water.

Method.—Cut the meat into small dice, add to it the other ingredients, and mix them well together. The first 8 rounds cut from the pastry should be put aside for the lids, for the cuttings, when re-rolled, may be less light and flaky. When shallow patty-pans are used, the lids should be a little larger than the linings of the patty-pans, so as to easily cover the mixture, which should be piled up fairly high. Make a small hole in the top of each patty, brush over with egg or milk, and bake in a hot oven for about 20 minutes.

Time.—About 1 hour. Average Cost. 6d.

Ingredients.—1 lb. of Australian meat, ¼ of a lb. of butter, pepper and salt, pounded allspice.

Method.—Take 1 lb. of lean meat, removing all gristle, skin, etc., and flavour it highly with salt, pepper and spice. Put it in a mortar and pound it well, adding butter at intervals until a smooth paste is obtained. Place the meat into small pots, pressing it down tightly, and pour clarified butter over the top.

Average Cost.—1s.

Ingredients.—1 lb. of mutton, 1 lb. of potatoes, 2 onions, ½ a pint of gravy, salt and pepper.

Method.—Cut the meat into small thin slices, parboil and slice the potatoes and onions. Line the bottom of a pie-dish or earthenware baking-dish with potato, cover with a layer of meat and a few slices of onion, and season liberally with salt and pepper. Repeat until the