Part 106 (1/2)

1146. Veal Rissoles.

Mince and pound veal extremely fine; grate into it some remains of cooked ham. Mix these well together with white sauce, flavoured with mushrooms: form this mixture into b.a.l.l.s, and enclose each in pastry.

Fry them in b.u.t.ter to a light brown. The same mince may be fried in b.a.l.l.s without pastry, being first cemented together with egg and breadcrumbs.

1147. Mutton Hashed.

Cut cold mutton into thin slices, fat and lean together; make gravy with the bones whence the meat has been taken, boiling them long enough in water, with onion, pepper and salt; strain the gravy, and warm, but do not boil, the mutton in it. Then take out some of the gravy to thicken it with flour and b.u.t.ter, and flavour it with mushroom ketchup. Pour in the thickening and boil it up, having previously taken out the meat, and placed it neatly on the dish in which it is to go to the table. Pour over it the boiling gravy, and add sippets of bread.

1148. Lamb.

Fry slices or chops of lamb in b.u.t.ter till they are slightly browned.

Serve them on a _puree_ of cuc.u.mbers, or on a dish of spinach; or dip the slices in bread-crumbs, chopped parsley, and yolk of an egg; some grated lemon and a little nutmeg may be added. Fry them, and pour a little nice gravy over them when served.

[WE LEARN SOMETHING, EVEN BY OUR FAILURES.]

1149. Pork.

Slices of cold pork, fried and laid on apple sauce, form an excellent side or corner dish. Boiled pork may also he made into rissoles, minced very fine like sausage meat, and seasoned sufficiently, but not over much.

1150. Round of Salt Beef.

Skewer it tight and round, and tie a fillet of broad tape about it.

Put it into plenty of cold water, and carefully remove the sc.u.m; let it boil till all the sc.u.m is removed, and then put the boiler on one side of the fire, to continue simmering slowly till it is done. Half a round may be boiled for a small family. When you take it up, wash the sc.u.m off with a paste-brush--garnish with carrots and turnips.

1151. Aitchbone of Beef.

Manage in the same way as the round. The soft, marrow-like fat which lies on the back is best when hot, and the hard fat of the upper corner is best cold.

1152. Stewed Brisket of Beef.

Stew in sufficient water to cover the meat; when tender, take out the bones, and skim off the fat; add to the gravy, when strained, a gla.s.s of wine, and a little spice tied up in a muslin bag. (This can he omitted if preferred.) Have ready either mushrooms, truffles, or vegetables boiled, and cut into shapes, Lay them on and around the beef; reduce part of the gravy to glaze, lay it on the top, and pour the remainder into the dish.

1153. Baked Brisket of Beef.

Brisket of beef may lie baked, the bones being removed, and the holes filled with oysters, fat bacon, parsley, or all three in separate holes; these stuffings being chopped and seasoned to taste. Dredge it well with flour, pour upon it half a pint of broth, bake for three hours, skim off the fat, strain the gravy over the meat, and garnish with cut pickles.

1154. Pork, Spare-rib.

Joint it nicely before roasting, and crack the ribs across as lamb.

Take care not to have the fire too fierce. The joint should be basted with very little b.u.t.ter and flour, and may be sprinkled with fine dried sage, It takes from two to three hours. Apple sauce, mashed potatoes, and greens are the proper accompaniments, also good mustard, fresh made.