Saunders

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
For the mashed potatoes
For the meat layer
Alternative meat filling
Instructions (5)
  1. Spread on the dish in which the saunders are to be served, a layer of smoothly mashed potatoes, which have been seasoned with salt and mixed with about an ounce of butter to the pound.
  2. On these spread equally and thickly some underdressed beef or mutton minced and mixed with a little of the gravy that has run from the joint, or with a few spoonsful of any other; and season it with salt, pepper, and a small quantity of nutmeg.
  3. Place evenly over this another layer of potatoes, and send the dish to a moderate oven for half an hour.
  4. A very superior kind of saunders is made by substituting fresh meat for roasted; but this requires to be baked an hour or something more.
  5. Sausage-meat highly seasoned may be served in this way, instead of beef or mutton.
Original Text
SAUNDERS. Spread on the dish in which the saunders are to be served, a layer of smoothly mashed potatoes, which have been seasoned with salt and mixed with about an ounce of butter to the pound. On these spread equally and thickly some underdressed beef or mutton minced and mixed with a little of the gravy that has run from the joint, or with a few spoonsful of any other; and season it with salt, pepper, and a small quantity of nutmeg. Place evenly over this another layer of potatoes, and send the dish to a moderate oven for half an hour. A very superior kind of saunders is made by substituting fresh meat for roasted; but this requires to be baked an hour or something more. Sausage-meat highly seasoned may be served in this way, instead of beef or mutton.
Notes
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