Quick pastries made from leftover meat

(Recipe #24, page 123)

Chop leftover roast veal or other similar meat quite fine together with some fatty meat (ham can be used), add nutmeg, salt, a knob of butter, a few eggs, parsley (or some minced shallots or onions) and stir over heat to form a smooth, not too stiff, forcemeat.

Grate the crust off rolls or rusks, cut off a slice, and carefully hollow them out. Stuff them with the forcemeat, tie them together or pierce them with a small wooden skewer and cover with the cut-off slice. Place them in the oven in a pan in which milk and butter have been heated and baste frequently; when the liquid has been absorbed, continue to baste with butter and meat gravy until the pastries have slightly browned.

Translated by David Green.


English meat pie

(Recipe #9, page 120)

For a dish serving 8, take ½ pound of flour, 6 ounces of butter, 1 egg, and ½ cup of cold water; in a cool place, knead well to form dough and divide it into two slightly unequal portions. Roll out the smaller portion, cut strips as wide as three fingers, and place them around the edge of a deep previously buttered dish.

Take cold roast meat of any kind—poultry or meat remnants—, cut it into small pieces, line the bottom of the dish with a few slices of pork fat and top with the meat, adding salt, allspice, and (optionally) meat dumplings among the pieces. Now pour 1–2 cups of strong bouillon over the meat; roll the other piece of dough into a circle a bit larger than the dish and place it over the meat. Turn the projecting dough inwards in a tight roll around the dish and press it with two fingers to form a rim; brush the crust with an egg thinned with water. Make two incisions in the crust and bake the pie 1–1¼ hours; the top heat must be greater than the bottom heat.

Translated by David Green.

Salad made from leftover stew meat

(Recipe #11, page 233)

One-half to one hour before preparation, chop meat into small pieces, and mix with a well-stirred sauce. In advance: Dip the best pieces into the sauce and place them on top of the meat that is to be served. An addition of sliced pickles is recommended.

Note: This salad serves as a good side dish to a green salad, as well as to potato dishes of all sorts, and also as a dish on its own.

[Note: Assume that Davidis referred to one of the other “sauces” recommended for her meat salads, e.g. the sauce recipe for Polish salad.]