The art of cooking

Begin with chopping the cold chicken very fine. Melt then in a saucepan, one ounce of the butter and when this is hot put into it the cold chicken and brown thoroughly. Add to this the flour and the stock, stirring all until it boils, when it must be seasoned with the pepper, and salt, the Worcestershire sauce and caramel thrown in, and then covering the saucepan draw it aside from the fire that it may keep an even heat but not cook. The potatoes must now be boiled and rubbed through a wire-sieve while hot, and when so floured return them to the saucepan, add the cream, the remainder of the but- 6^ J^EA TS. ter and the egg, and stir all well over the fire until the butter is melted, and the egg dry. Arrange the potato mixture then in a circle upon a hot platter leaving a round hole in the centre, smooth it with a knife, and place in the centre the minced chicken and serve. Note. — If it is desired the potato wall may be browned before the chicken is put in, but if this is done at all it must be done in a very hot oven, otherwise the potato will dry out and become tough and heavy. Cold meat Shape. — One pound of cold meat, two ounces of maccaroni, one teacupful of bread crumbs, one ounce of butter, one egg, one tablespoonful of stock, one teaspoonful of salt, one-half teaspoonful of pepper. Chop the cold meat very finely, put it into a basin, when done and season with the pepper and salt. Wash the maccaroni well in cold water and boil it for half an hour. Drain it then thoroughly and cut into inch lengths, when it must be mixed together with the chopped meat and bread crumbs, and separating the butter into small pieces mix that in also. Bind all now together with the egg and the stock, and when thoroughly mixed together, pack the mixture into a well greased basin or bowl and steam the contents for one hour. Notes. — The maccaroni must be put on the fire in cold water and boiled rapidly. By steaming it is meant that the bowl or basin, covered with a piece of kitchen paper, should be placed in a saucepan within which is sufficient water to reach half way up its sides and allowed thus to cook in its own steam. Any kind of cold meat except pork can be used for this preparation. BROILED KIDNEYS. 65 ' Savory Hash. — Three quarters of a pound of cold meat, one Spanish onion , one ounce of butter, one ounce of flour, one teaspoonful of salt, one-half teaspoonful of pepper, one dessert spoonful of catsup, one dessert spoonful of Harvey's sauce, one-half pint of second stock, one carrot, one turnip. Clean and chop fine both the carrot and turnip, when they must be put to boil in a small saucepan with boiling water until tender, which will take about twenty minutes. While these are cooking, melt the butter in a separate saucepan, brown in it the onion, sliced, then cutting into slices the cold meat roll them in the flour, and placing these slices in the butter with the onion brown them slightly also. Pour over this now the stock, the Harvey's sauce and catsup, stir all together gently until the stock boils and season with the pepper and the salt. When the pieces of meat have become thoroughly heated through, arrange them in a flat dish and pour the gravy over. Strain the water carefully from the turnip and carrot, lest by after draining it impoverish the gravy, and pile them high upon the top of the pieces of meat when it is ready for serving. Notes. — Cold roast beef or cold beef steak is best for this dish, ' but any other cold meat may be used. [The weighing of the cold meats is given merely in order to fix' proportions.] MEATS— FIFTH DIVISION. BROILED AND FRIED. Broiled kidneys -with Maitre d'Hotel butter. — Six sheep kidneys, two . tablespoonfuls of bread g5 ^^^ ^•^•