½-lb. cold meat.
3-ozs. boiled rice.
Pepper, salt.
2-ozs. suet.
1 egg.
Bread crumbs.
Gravy.
Chop the meat and suet and rice finely. Mix well together and add seasoning and egg. Roll in shapes, sprinkle with bread crumbs, and fry in hot dripping a light brown.
26. Beef or Veal Mould.
1-lb. beef or veal.
½ small packet of gelatine.
2 eggs.
Put the gelatine to soak in a little cold water. Cut the meat into small pieces, or put through the mincing machine, and stew till tender in enough water to cover it. Boil the eggs hard and arrange them in a mould. Add the gelatine to the liquid, and pour the whole into a mould and put in a cool place to set. There should not be more liquid than will fill the mould.
27. Gravy for Mutton.
Pour off nearly all the fat from the joint, and make a thin gravy by pouring boiling water over the meat. Replace in the oven and boil a few minutes. Add a little gravy browning if liked, also add pepper and salt.
28. Gravy for Beef.
Pour off nearly all the dripping from the joint. Pour boiling water over the meat and season with pepper and salt, adding gravy browning if desired. Mix a little flour and cold water to a smooth paste, and thicken with boiling water, and add to the gravy, stirring thoroughly and returning to the oven to boil.