1926 Recipes - Cold Meats

Cold Meats and Economy Dishes


  • Cooking time 2 to 3 minutes
  • Half a pound of cold meat
  • 1 large cooked potato
  • 1 small onion
  • 1 beaten egg
  • Half a teaspoonful chopped parsley

Mince the meat, onion, potato and parsley, season and bind with a little beaten egg. Flour the hands and form the mixture into balls, then brush with beaten egg. Roll in breadcrumbs and cook in boiling fat until golden brown.


Cooking time 90 to 120 minutes.

Place alternate layers of cooked or raw meat, potato and onion in a dish. Sprinkle flour and seasoning over each layer, then cover with water and slowly boil, cover with the lid and cook until tender.

Hashed Meat

Slices of cold meat, one carrot, one onion and stock to cover. Slice the vegetables and fry until brown in a little dripping, add the meat stock and bring to the boil slowly, then simmer slowly until tender. Thicken to make gravy with a little flour mixed with one tablespoonful of sauce, then stir in. Serve with mashed potatoes.


Cooking time 30 to 40 minutes.

Use the remains of any cold meat and mince up, slice up one onion, tomato and add a dessertspoon of flour and seasoning. Fry the vegetables in a little dripping and add half a pint of stock or water, bring to the boil and season. Place the minced meat in a pan and cook until tender. Serve with fingers off fried bread or toast.

Meat Patties

Pass the remains of any cold meat and one small onion through a mincer and season. Make a paste with eight ounces of flour, one teaspoonful of baking powder three ounces of lard, the yolk of an egg and cold water to mix. Roll out the paste [dough] into quarter inch thickness, stamp into rounds. Place a small quantity of meat on one round, wet the edges and place a second round on top then pinch the edges. Place in boiling fat and cook until brown and crisp.

Meat Fritters

Cooking time 2 to 3 minutes.

Make a thin batter with four ounces of flour and half an egg mix well, allow to stand for at least one hour. Flour some slices of cooked meat and season, dip in batter and cook in boiling fat until golden brown.


Cooking time3 minutes.

  • Half a pound of sausage meat
  • 1 large cooked potato
  • 1 teaspoonful breadcrumbs
  • 1 egg and seasoning

Mix a bind with half an egg. Form into cutlets shapes with a knife, dust with flour and then brush over with the remaining egg, if not enough use milk. Roll in crushed vermicelli and dry on a sieve for an hour, then cook in boiling fat until golden brown.

Little Potato Pies

Very finely mince half a pound of cold meat with small cooked onion then add seasoning to taste. Cook one pound of potatoes and mash, then add one tablespoonful of flour. Bind the mixture with a beaten egg and roll out to a thickness of one and a half inches. Stamp into rounds, and in the middle of each form a small ring [do not go straight through]. Egg and breadcrumb the rounds and fry in boiling fat until brown. When cooked remove the centre and fill with the mincemeat, serve hot.

Devilled Chicken or Turkey Legs

Cooking time 6 to 8 minutes.

Take the legs of cooked chicken or turkey, chop off any superfluous bone, score the flesh deeply, and press in one dessertspoonful of minced chutney and one of curry. Dip the legs in melted dripping for an hour. Drain and flour, egg and breadcrumb, cook in boiling fat until fairly brown, reducing the heat after 30 seconds.