Mrs. Maclurcan's cookery book

A teaspoonf ul of breadcrumbs Pepper and salt to taste J lb. macaroni 1 tablespoonful of sauce Mode. — Put the macaroni on to boil in a pint of water with a teaspoonf ul of salt, allow it to boil for half an hour or until the macaroni is tender ; mince the veal and ham, season with pepper, salt and a tablespoonful of sauce ; beat up the egg and mix with the veal, also the Veal breadcrumbs and butter, form into small balls and boil for twenty minutes with the macaroni. A teaspoonful of extract of meat mixed with the macaroni is a great improvement, or you can fiy the balls in boiling dripping and serve with the macaroni. 253— VEAL MOULDS, f lb. cold veal 1 teaspoonful chopped I lb. cooked bacon or ham parsley Nutmeg ^ teaspoonful herbs 1 egg 1 lemon 1 oz flour Pepper and salt J pt. brown sauce 1 oz butter J pt. good gravy. Mode. — Put the butter into a saucepan and when dissolved, stir in the flour till smooth, then pour in the gravy and stir till it boils, stir in the yolk of the egg and take off the fire. Mince the veal and the ham, or bacon, very finely and place in a basin, season with pepper and salt, nutmeg, herbs (dried and powdered), grated lemon rind and parsley ; stir into the mixture in the saucepan and mix thoroughly. Rub some small moulds with dissolved butter or marrow, fill with the veal mixture and stand in a saucepan with sufficient boiling water to come half way up the moulds, place a piece of buttered paper over the top and steam for half an hour. Turn out the mould on to a hot dish, have ready some brown sauce nicely flavored, strain round the veal moulds and garnish with chopped parsley. 254— TONGUE BEAWN. 4 sheep's tongues 1 tablespoonful Worcestershire sauce 1 eggspoonful of spice 3 pts. of water. Shin of beef 1 large onion Pepper and salt Ginger H Veal. Mode. — Boil the shin for about five hours in water ; take all the gristle from it, hut no meat ; have the tongues boiled nice and tender, skin them and cut them up very small ; slice the onion into little squares, place all fchese with the sauce, spice, ging'er (pepper and salt to taste), and a pint of the stock in a saucepan and stew till well cooked and mix with the meat and ginger. Put it in well damped moulds and place in a cool place until well set. 255— VEAL AND HAM PATTIES. ^ lb. cold veal 2 tablespoonfuls of butter J lb. lean ham Nutmeg 1 gill veal gravy Cayenne and salt A little grated lemon peel 1 tablespoonful of lemon 1 teaspoonful extract of beef juice Puff paste 2 teaspoonfuls paw-paw sauce. Mode. — Chop up the veal and ham very small, put it in a stewpan with the butter rolled in flour, the gravy, grated lemon peel, extract of beef, lemon juice, pepper, salt, a little nutmeg and paw-paw sauce. Mix all well together and stir over the fire until quite^ hot, taking care it does not burn. Cover some buttered patty pans with some pulf paste, fill with the mixture, then cover neatly with some more pufit paste, nip the edges closely and bake in a hot oven for one hour. 256— SWEETBEEADS AUX CHAMPIGNON. 1 calf's sweetbread 2 tablespoonfuls of butter 1 tin champignons Salt and pepper 1 teaspoonful chopped J a wineglass sherry parsley J an onion A little flour.