Tuesday, 6 May 2014

Casserole of Cold Meat

1. 500 g (1 lb.) potatoes.                                                6. 250 g (1/2 lb) cold meat (minced finely)
2. 15 g (1/2 oz) butter.                                                   7. Parsley or other garnish.
3. Salt and pepper.                                                         8. Browned Crumbs.
4. 1 teaspoon Bovril.                                                      9. 1 egg.
5. 1 cup of water.

Boil the potatoes; dry well; then pass through a potato masher. Add the butter, seasoning and egg, reserving a very little of the egg for brushing over the casserole. Have a plain mould well greased and lined with browned crumbs. Spread the potato smoothly over the bottom and sides of the mould, leaving a hollow to contain the meat; brush over the egg and bake in a quick oven till firm and brown at the edge. Mine the meat, melt bovril in hot water and add to meat. Turn the casserole onto a dish, then reverse it and fill with the prepared meat. Garnish. If veal is used, garnish with bacon rolls.

 

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