Licence: In copyright
Credit: Manual of military cooking / prepared at the Army School of Cookery. Source: Wellcome Collection.
Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.
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![oven. During the cooking the dish must be frequently removed, the meat basted and the batter lifted from the sides of the dish, to prevent it from being burnt. When the joints are large they should be put in the oven about 45 minutes previous to putting in the batter. This prevents the latter from being cooked before the meat. Care should be obsei'ved when putting in the batter that the fat used is clean, sweet and not scorched. EoAST Meat Stuffed. Meat, bread, onions, parsley, eggs, pepper, salt, picked suet. Crumble the bread into fine crumbs. Free the suet from skin and mince finely. Wash, dry and chop the parsley. Peel, clean and cut up the onions as small as possible, boil them for a few minutes or until they get tender, then strain the water off them. Put the bread crumbs, suet, parsley, and onions into a dish, season with pep]jer and salt. Mix the whole well together. Break the eggs into a small basin or cup, beat them up well, add to the bread crumbs, &c., mixing thoroughly. When this is done, form the mixture into balls about 2 inches in diameter, and stuff the meat as follows :— If ribs or sirloin, bone them, lay on the stvilfing, roll the meat round and skewer it up, and place it in the baking dish, and allow 12 to 15 minutes per lb. to cook. Shoulder of Mutton.—Take out the blade bone, lay on the stuffing, and roll up the meat. Leg of Mutton.—Make an incision above the pelvic bone and fill with stufiing. The flavour of the stuffing may be varied by using sage, thyme, or marjoram. Sage should always be used for goose, duck, or pork. Brown Curry Stew and Eice. Ingredients as for a plain stew with the addition of 5 ozs. curry powder and 6 lbs. of rice. See p. 36. Meat Pie. Meat, flour, dripping, pepper, salt, onions. Make the paste, separate the meat from the bones, and cut into pieces about 1 oz. ea,ch ; place a little stock in the baking dish, then the meat and sliced onions, season with salt and pepper, and barely cover with stock, level the surface of the pie, line the sides of the dish with the rough portion of the paste, and cover with the remainder ; make a hole in the centre, which will allow the unwholesome gas generated by the confined meat cooking to escape ; place in the oven ; when the crust becomes firm the pie should only be allowed to simmer gently until cooked ; cover with a greased paper if necessary, to prevent the crust being scorched.](https://iiif.wellcomecollection.org/image/b2146652x_0043.jp2/full/800%2C/0/default.jpg)
