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McQueen family cookbook item 4, Scotland, 1870s
Page 62
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Gateau of Meat 1lb cold meat 1/4 lb bread crumbs 3 oz suet, pepper & salt 1/2 teaspoonful curry powder, a little grated nutmeg, 1 teaspoonful mixed herbs & 2 or 3 eggs mince the meat & suet finely. Roll the suet in the bread crumbs mix them with the meat & seasoning & break in the eggs. grease a mold & dust it with brown bread crumbs (a catereau mold is the best) Press the mixture into it & steam or bake about an hour till firm. Turn it out & fill the centre with vegetables or rice
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Gateau of Meat 1lb cold meat 1/4 lb bread crumbs 3 oz suet, pepper & salt 1/2 teaspoonful curry powder, a little grated nutmeg, 1 teaspoonful mixed herbs & 2 or 3 eggs mince the meat & suet finely. Roll the suet in the bread crumbs mix them with the meat & seasoning & break in the eggs. grease a mold & dust it with brown bread crumbs (a catereau mold is the best) Press the mixture into it & steam or bake about an hour till firm. Turn it out & fill the centre with vegetables or rice
Szathmary Culinary Manuscripts and Cookbooks
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