A timeless guide to economising in the household. With a wide variety recipes and hints to make your pennies go further and help you re-use items that would otherwise would be thrown away.
The recipes and hints contained in this volume have been thoroughly tested for years, and will be found to be economical and invaluable to all Housekeepers. No Lady, nor indeed any Family, should be without a copy of the 'Victorian Family Save-All.'
A timeless guide to economising in the household. With a wide variety recipes and hints to make your pennies go further and help you re-use items that would otherwise would be thrown away.
Excerpt
“Rissoles” of Cold Beef, Mutton or Veal
Hint 11 Mince cold Beef or Mutton, season it to liking, and moisten with a little mushroom or walnut ketchup. Make with beef dripping a very thin paste, and roll it into thin pieces about four inches square; enclose in each piece some of the mince, in the same way as for puffs, cutting each neatly round; fry them in dripping of a very light brown. The paste can scarcely be rolled out too thin. Cold Veal may be dressed in the same way, grating into it some bits of cooked ham, and mixing with white sauce, flavoured with mushrooms. The same mince may be fried in balls without pastry, being first cemented together with egg and breadcrumbs.
To make a very relishable dish from Cold Beef or
Mutton, with the addition of Poached Eggs
Hint 12 Take the inside of a sirloin of Beef or of a leg of Mutton, (These parts are recommended, but any other parts may be used.) Cut into slices of equal thickness, and broil them carefully over a clear smart fire, until slightly brown. Lay them upon a dish before the fire to keep hot; then poach some eggs, and lay around the meat, or mashed potatoes, or both. For sauce, add a few drops of shallot wine or vinegar, or any favourite gravy or sauce. This is a savoury zest for luncheon or supper; and it is proper to observe that the under-done parts of meat are best for the purpose.
Nice Patties from Underdone Beef
Hint 13 Cut the meat into small dice, season with pepper, salt, and a little chopped onion. Make a plain paste, and roll it out thin; fill it with the mince, close up, and fry or bake to a light brown.
Hint 14 Or make Rolls or Pasties in a similar manner. Add a little warm beef gravy, when the pasties are served.
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