This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
6 tablespoons chopped cooked chicken 2 tablespoons rice, cooked 2 tablespoons (1 oz.) drippings
1 tablespoon flour 1 cup (1/2 pt.) milk, hot 1/4 teaspoon powdered mace 1 teaspoon salt
1/2 teaspoon pepper
Melt drippings, stir in flour and when smooth, add milk and stir until boiling, add seasonings, stir five minutes, add chicken and rice, and cook slowly with lid on pan fifteen minutes. Pour into hot ramekins, put in the oven for a few minutes, and serve hot. A poached egg is often placed in the center of each little dish of mince.
3 or 4 bread patties 1 1/2 cups (3/4 pt.) cooked chicken, diced
1 1/2 cups (3/4 pt.) white sauce 1/4 teaspoon celery salt Salt and pepper
To Make Patties. Use three rounds of bread for each patty removing centers from the two upper layers. Moisten each slice with a little beaten white of egg and brown patties in moderate oven. Season sauce nicely and heat it with chicken; divide into patties, garnish with parsley, and serve very hot.
Creamed Chicken in Bread Patties. Page 236.
1 onion, sliced
2 tablespoons (1 oz.) drippings, melted
1 tablespoon flour
2 teaspoons curry powder
1 cup (1/2 pt.) stock or water
1 apple, chopped
1 teaspoon salt
1 cup (1/4 lb.) cooked meat, sliced
1 teaspoon lemon juice or vinegar
Lightly brown onion in drippings, stir in flour and curry powder, and cook slowly twenty minutes, stir in stock or water, add apple and salt; when boiling allow to simmer thirty minutes. Add meat and lemon juice and allow to cook thirty minutes.
Boiled rice and chutney are usually served with curry.
2 cups (8 ozs.) cold meat, cut in thin slices 1 tomato, sliced
1 onion, chopped
2 tablespoons (1 oz.) butter substitute
1 teaspoon salt 1/2aspoon pepper 1 carrot, chopped 1 turnip, chopped
1 tablespoon flour
2 cups (1 pt.) stock or water
Put butter substitute into a saucepan, and when quite hot, brown in it onion and flour; add stock or water, and boil up, then add tomato, carrot, turnip, and seasonings., simmer slowly one hour, lay in the meat, and cook gently thirty minutes. Dish meat neatly and strain over the gravy. Garnish with parsley and toast points, or in a border of hot mashed potatoes.
2 cups (1 pt.) cooked lamb, diced 1 cup (1/2 pt.) boiled potatoes, diced 1/2 cup (1 gill) scalded green peppers, diced
1 teaspoon chopped onion 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon paprika 1 cup (1/2 pt.) gravy
1 eggplant, grilled
Mix meat with potatoes, peppers, seasonings, and gravy left from roast - more gravy may be added if liked - and heat carefully. Serve on a hot platter covered with slices of nicely grilled eggplant.