Kelso Golf Club Bazaar

30
SWEDISH MEAT BALLS.
1, lbs. stewing beef.
lb. suet..
1 egg.
slice of bread.
small onion.
potato (boiled).
small piece of butter.
salt and pepper,
a little milk.
Mince meat and suet very finely, soak bread in milk, chop the
onion, beat up the potato, beat the egg, mix all together with
butter and ,seasoning, make into balls and cook in butter until
brown. Arrange on a hot dish, pour sauce over the balls, made
of stock and thickened with flour.—Madame Carmen Von
Platen, Sweden.
1 lb. cold meat chopped.
3
lb. breadcrumbs.
2 eggs.
COLD MEAT PIE.
pepper and salt.
a little parsley.
Mix the meat, bread soaked in milk, and seasonings in a basin,
beat the eggs and mix, butter a pie dish, and bake or steam about
40 minutes. Serve with brown sauce.—Mrs Barr, Nottylees,
Kelso.
RABBIT CREAM.
Cut the white meat from a young rabbit, and put the bones
into a pan to stew with about 11 pints of seasoned water, and
small bouquet of herbs, a carrot, a turnip, and an onion stuck
with 6 or 8 cloves; this is to make the stock. Pound the meat
in a mortar and pass through a fine wire sieve; next add I oz. of
butter and the yolks of two eggs, and mix all well together. Take
about two spoonfuls of cream, season with salt and pepper to
taste, whisk the white of an egg to a stiff froth, add this
,
to the
other ingredients and stir all lightly together. Pour into a plain
buttered mould, place it in a pan containing some boiling water,
and cook forty to fifty minutes on the stove or in the oven.
Strain the liquor from the bones, thicken with one tablespoonful
of flour, mixed with I oz. of butter, and cook for 15 minutes.
Season to taste and strain. Turn out the cream on a hot dish,
.pour over the sauce and serve hot. If liked a little cream or a
yolk of egg may be added to the sauce.—Miss Ogilvy, Holm
Lea, Kelso.
1'
j
lbs. lean veal.
3
lb. cooked ham.
2 hard boiled eggs.
VEAL AND HAM PIE.
teasp. dried herbs.
1 tease. chopped parsley.
little water.
Remove skin from veal and cut in small pieces, cut hairs in
pieces and eggs in slices, arrange in alternate layers in pie dish,