The art of cooking

Sausage Rolls. — One-half pound of cold pork, four leaves of sage, and one-half teaspoonful of pepper, one grain of cayenne, twelve ounces of flour, four ounces of butter^ one egg, one and one-half gills of cold water, one teaspoonful of baking-powder, one teaspoonful of salt. The pork must be chopped very finely, also the sage leaves which are to be well mixed with the meat. Season this with the pepper, half of the salt, and the cayenne. Put now the flour upon a mixing board, and rub into it the butter, add to it the baking-powder and remaining salt and making a little well in the centre of this mixture, drop into it the yolk of egg, pour over it the water, knead all lightly together, and roll the dough so formed out to the thickness of a quarter of an inch. Cut this paste into pieces four inches long and three wide, beat the white of egg slightly, and brush the edges of the paste with it. Put now into each of these pieces a portion of the 6Z MEATS. chopped pork, gather together the edges of the crust around it, and pinch them firmly together. Brush each one over with a little of the egg, place them into a lightly floured baking-tin, and put them to bake in a hot oven, for half an hour, Veal Balls. — One-half a pound of cold veal, eight tablespoonfuls of bread crumbs, two tablespoonfuls of chopped parsley, one teaspoonful of mixed dried herbs, one-half teaspoonful of pepper, one teaspoonful of salt, one saltspoonful of grated nutmeg, two eggs. Put six tablespoonfuls of the bread crumbs into a bowl, and chopping the veal finely, mix it therewith. Season this with the pepper and salt, adding the nutmeg, also the parsley and herbs, after which the whole must be thoroughly mixed together. To give this consistency drop in the yolks of the two eggs, saving the whites separate upon a plate. Roll the mixture now into small balls, using an ounce of flour upon the hands to prevent sticking. Beat the whites of the eggs then slightly, roll the balls therein, and placing the remaining bread crumbs in a paper roll them also in it. Throw them now into smoking clarified fat for four minutes, when they should be taken out and put to drain on kitchen paper, after which pile in orderly manner upon a hot napkin for serving. . Cold turkey ixrith -white sauce. — One-half pound of cold turkey, two ounces of butter, one ounce of flour, one-half teaspoonful of white pepper, one-half teaspoonful of salt, one-half pint of milk, one gill of cream, one saltspoonful of grated nutmeg. The turkey must first be boned, the skin having been removed, and the fragments then cut into small even MINCED CHICKEN WITH POTATO WALL. 63 pieces. Melt in a copper or porcelain-lined saucepan the butter, mix well with it the flour and add by degrees the milky stirring all until it boils. When boiling put in the cream, pepper, salt, and nutmeg, also the pieces of turkey taking great care not to break up the meat in the precess, and let all simmer together very slowly until the turkey is heated through. Serve very hot on a small platter, with sippits of toast, or fried bread. Notes. — Cold veal or chicken may also be used in thi« way. A copper or porcelain-lined saucepan should always be used in the preparation of white meats, as anything but a very bright vessel, is sure to cause them to discolor. Minced chicken with potato vr^HHL — Three quarter pounds of cold chicken, two ounces of butter, one-half ounce of flour, one tablespoonful of Worcestershire sauce, one-half gill of second stock, six drops of caramel, one pound of potatoes, one tablespoonful of cream, one egg, one-half teaspoonful of salt, one-half tea* spoonful of pepper.