Meat



Meats

Picture of Beef joints

Potted Meat

1 lb of gravy beef or steak.

Cut up, remove the fat, put into a jar with a blade of mace and two teaspoon full of water. Tie a piece of grease proof paper over the jar and stand in a saucepan with boiling water and cook for three hours, when the meat will be nice and tender. Pass through a mincing machine three times, then pound it and then add gravy and one ounce of butter, salt and pepper to taste. Press into little pots and melt some more butter and pour over the top.


Scotch eggs

3 hard-boiled eggs
¼ lb sausage meat

Remove the shells and roll the eggs in flour, mould the sausage meat around the eggs. Coat the egg with breadcrumbs and fry in deep fat {chip basket}. Cut eggs in half and serve hot or cold.


Short Pastry

8 oz. basic recipe
8. oz. Self Raisin Flour
2. oz. Lard
2. oz. Margarine
1. oz. Caster sugar. [Optional for sweet pastry]
Half teaspoon of salt
Cold water [about 8 teaspoon]

1. Mix flour and water in a basin, rub in lard and margarine.
2. Using a knife to cut and stir, mix with cold water to form a stiff paste.
3. Turn dough onto a floured board or worktop and roll out.


Cornish pasties

Use the short pastry recipe above
Filling
4. oz. Raw beef
2. Medium size potatoes
1. Small onion
Teaspoon of salt
Pinch of pepper

Divide pastry into four; roll out each piece to quarter inch thickness, keeping a good round shape.
2. Chop the meat finely, coarsely shred the potatoes and onions, and add to the meat, season and mix well.
3. Divide the meat mixture between the four rounds of pastry, wet the edges of the pastry, and draw up the sides so that the edges meet in the centre.
4. Press the edges together well and flute with the fingers, brush over with beaten egg or milk.
5. Bake in centre of a hot oven [425 deg.F., gas mark 7] for 10minutes, then reduce the heat to 350 deg.F. gas mark 4 and cook for a further 40 minutes.

Picture of pork joints

Quiche Lorraine

Use the short pastry recipe above.
Filling
4. oz. Streaky bacon
2/3. oz. Gruyere or Chedder cheese
2. Eggs
Quart pint of milk
Salt and pepper

Line a 7inch tart plate or plain flan ring with pastry, trim and decorate the edge.


Steak and Kidney Pie

Eight ounces of “Ruff Puff” pastry. [See pastry section]
One and a half pounds of steak and kidney
Two teaspoons of salt
Quarter teaspoon of pepper
One tablespoon of flour
One onion
One stock cube

1. Cut the meat into small pieces and roll in seasoned flour.
2. Chop the onions finely, and place in a pan with meat and a stock cube together with enough water to cover.
3. Simmer of one and a half hours, stirring occasionally.
4. Make the “Ruff Puff”.
5. Place a pie funnel in the centre of the dish and arrange the meat. Do not fill with more than two-thirds of gravy.
6. Roll out the pastry into the shape of [but a little large than] of the top of the pie dish, cut a small strip off the edge.
7. Wet the edge of the dish, place the pastry strip around the edge and moisten I; then cover the pie with the remainder of the pastry pressing the edges together.
8. Trim the edge of the dish, and decorate the top with pastry leaves and leave a small hole in the centre. Brush the top with beaten egg or milk.
9. Bake in a hot oven [425-450 Deg. F, gas mark 7-8] for ten minutes, then turn the oven down to [375 deg. F, gas mark 5] for a further 20 minutes until brown.


Sausage Rolls

8 ounces of “Rough Puff” pastry [see pastry section]
8 ounces of sausage meat or skinless sausages

1. Roll out the pastry.
2. Roll the sausage meat with floured hands into a ‘sausage’ as long as the pastry strip, place on the edge of the pastry.
3. Roll-up the pastry to enclose the meat, wet the edge before the final seal.
4. Cut and roll into lengths according to your requirements, place seam downwards on the baking tray.
5. Brush over with beaten egg or milk and make 3 cuts across the tops.
6. Bake in a hot oven [425-450 Deg. F, gas mark 7-8] for about 20 minutes.


Cornish Pastry

6 ounces of “Short Pastry” [see pasty section]
Four ounces of raw beef
Two medium size potatoes
One small onion
One teaspoon of salt
Pinch of pepper

1. Divide the pastry into four; roll out each piece to a quarter of an inch thickness, keeping a good round shape.
2. Chop the meat finely, coarsely shred the potatoes and onions, add to the meat and season to taste, and mix well.
3. Divide the mixture between the four rounds of pastry, wet the edges of the pastry and draw up the edges to meet in the centre.
4. Press the edges together well, then flute with the fingers, brush over with beaten egg or milk.
5. Bake in the centre of a hot oven [425 Deg. F, gas mark 7] for 10 minutes. Then reduce the heat to [350 Deg. F, gas mark 4] for a further 40 minutes.


Bacon and egg Pie

8 ounces of “Short Pastry” [see pastry section]
Half a pound of streaky bacon
3 Eggs
Half a teaspoon of mixed herbs [optional]
Salt and pepper to taste

1. Divide the pastry into two, roll out, and line an eight-inch pie plate, or foil baking case with one of the pieces.
2. Remove the rind from the bacon and cut into small pieces.
3. Beat the eggs lightly in a basin and add the bacon, add seasoning and herbs to taste.
4. Pour the mixture into a prepared plate [No.1 above] and cover with the second piece of pastry.
5. Seal the edges and decorate the top with pastry leaves. Make a small hole in the centre of the top pastry [to allow steam to escape] and brush over with milk or beaten egg.
6. Bake in a moderate oven [375 Deg. F, gas mark 5] for about 35-40 minutes.
7. Serve hot or cold.

Picture of Mutton Joints

Succotash

Picture of a wetus

The Wampanoag were the tribe that met the Pilgrims and helped the first settlers in what is now Massachusetts. The tribe were eastern woodlands people; they lived in hide-covered shelters called “wetus.”

Enough of that! Four hundred years ago, the Wampanoag cook would have soaked dried corn and beans overnight, then used some sort of animal fat for the oil in the recipe below. Any meat would have been acceptable. She would have cooked the mixture over an open fire all day long! For today’s cook:

1 can yellow corn (whole kernel)
1 can red kidney beans or lima beans, drained (kidney are better)
1 medium white onion or one cup scallions, chopped
3 tablespoons oil
1 pound lean ground (minced) beef
Salt & pepper to taste.

1. Cook onion in oil until lightly browned.
2. Add beef, stirring constantly until browned.
3. Add corn, beans, salt and pepper to meat mixture.
4. Add enough water to cover and simmer on a low flame. If the mixture starts to dry, add more water.
5. Simmer this at least 30 minutes.

Note from Cecelia Lange: "I like to add (in place of salt) a bit of beef bouillon or beef gravy mix. Everyone in my grandson’s classroom (8-year-olds) LOVED this when I made a double batch for his Native American presentation. My family loves it, too. It’s a wonderful, quick, winter dish. It is NOT chile."

CHAPTERS

This site is intended to be used for the preservation of old information, and we have decided to open this section of the web site to anyone who has any old recipes and is willing to share and display on this site. If you have any favourite recipes you wish to share with us please use the contact page to send us the information. Thank you.