This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
2 cups of cold cooked meat, chopped fine Yolks of two eggs 1 tablespoonful of butter 2 tablespoonfuls of bread crumbs 1/4 of a nutmeg, grated 1 teaspoonful of onion juice 1 teaspoonful of salt 2 dashes of black pepper
Put all the ingredients into a frying-pan, and stir over the fire until thoroughly hot. Take from the fire and turn out to cool. When cold, form into balls about the size of a walnut, dip first in beaten egg, then in bread crumbs, and fry in boiling oil or fat. Serve with Bechamel sauce.
1 pint of cold cooked meat 1 egg
1 pint of milk 1/2 teaspoonful of salt
6 large tablespoonfuls of flour
Cut the meat into pieces one inch square, put them in a greased baking-dish. Beat the egg very light, add it to the milk, and pour it gradually into the flour, beating all the while. Strain through a fine sieve; add salt and pepper, and pour it over the meat. Bake in a moderate oven one hour. When done, serve it quickly in the dish in which it was baked.
Line a baking-dish with plain paste. Cover the potatoes with boiling water and parboil them ten minutes; then drain. Put a layer of the meat in the bottom of the baking-dish, then a layer of the potatoes, then a few pieces of the bacon, and a few pieces of the paste, about an inch square; sprinkle with salt and pepper; then put in another layer of meat, and so on until all is used. Cut the butter into bits, and put it over the last layer. Cover with plain paste, making a small hole in the centre, and bake in a quick oven three-quarters of an hour.
Make a plain hash (see recipe) and stand it out to cool. Roll out any pieces of plain or puff paste left from pies or patties; cut into cakes with a cutter five inches in diameter; place one tablespoonful of the hash a little on one side of the centre; fold over the other side of the paste, ' like a turnover; press the edges tightly together, and so on until you have them all made. The recipe given will make two dozen. Place them in a baking-pan and bake in a quick oven fifteen minutes. Serve on a heated napkin, with Bechamel sauce in a boat.
The beef must be fresh killed. Wipe every piece with a dry towel until free from moisture. If the pieces are very large, gash them with a knife, here and there, to allow the brine to penetrate. To fifty pounds of meat allow one and a half ounces of saltpetre, one and a half pounds of brown sugar, about nine or ten gallons of water, and sufficient Liverpool salt to make a brine. Mix the sugar, saltpetre and water together; add the salt until the brine will float an egg or a potato. Have ready the meat in a tub or barrel, pour the brine upon it, skimming off whatever may float. Cover well with a thick cloth, and watch it carefully for one week, skimming every day. The brine must cover the meat. If the quantity of water given is not sufficient, make more brine from salt and water, and add to it. In about two months, drain this brine off, throw it away, and cover with a new brine made the same as before. In this way your meat will keep the entire year perfectly sweet. It will be ready to use after it has been in pickle two weeks. The skimming is an important point, also the Liverpool salt. Tongues may be put in the same tub, one or two at a time, to remain four weeks before smoking. They require about one week's smoking. When done, wrap each tongue and sew tightly in coarse muslin; then hang in a dark, cool place.