Cookery for every household

add to it the parsley, onion, and seasoning, and bind all together with brown, tomato, or any other good sauce. The mixture must not be made too soft. To Make the Croquettes. — Roll out some scraps of pastry very thinly. The thinness of the pastry is most important, as if left too thick it will not be cooked sufficiently, and the croquettes will be most unwholesome. Stamp the pastry into rounds, 3 to 4 inches in diameter, and with a small brush wet round the edges with a little water or beaten egg. Put a small portion of the meat mixture in the centre of each and double over, pressing the edges well together. If wished larger, put one round on the top of the other with some of the meat mixture between. Other shapes, instead of rounds, may be used, if preferred. Next egg and breadcrumb the croquettes, or, instead of bread-crumbs, use crushed vermicelli, fry a nice brown colour, and not too quickly, in boiling fat, and drain on kitchen paper. Pile them on a hot dish with a d’oyley or dish paper under them, and serve hot. Note. — The croquettes may be baked instead of fried, and the seasoning may be altered according to the kind of meat used, and also to suit individual taste. Sufficient for 7 or 8 croquettes. 1020. Darioles of Cold Meat 6 oz. cooked meat. 3 oz. cooked potatoes. 1 tea-sp. chopped parsley. A small piece of butter. 1 egg. Seasoning. A little stock or gravy. Browned bread-crumbs. 1 gill brown or tomato sauce. Grease half a dozen dariole moulds or small basins and coat the sides with fine browned bread-crumbs. Melt a piece of butter the size of a walnut, and add to it the meat finely chopped, the potato sieved, and chopped parsley. Season to taste and moisten with a little stock or gravy and the egg slightly beaten. Fill the prepared moulds with this mixture, sprinkle a few more browned crumbs on the top, and bake in a moderate oven until firm to the touch. Turn out the darioles on a hot dish and pour some brown or tomato sauce round. Notes. — Any kind of meat may be used for these, and a little ham or tongue, used along with other meat, is always advisable. The mixture must not be made too moist or the darioles will not keep their shape. Time to bake, 15 to 20 minutes. Sufficient for 6 darioles. 1021. Cold Meat Dormers 1 cupful cooked meat. 1 cupful cooked rice. 2 table-sps. chopped suet 1 tea-sp. chopped parsley. 1 tea-sp. powdered herbs. 1 yolk of egg. Seasoning. Egg and bread-crumbs. A little flour. Butter or dripping. Sauce or gravy. The rice must be well cooked and as dry as possible. Mix it with the meat, finely chopped, and add the chopped parsley, suet, and powdered herbs. Season to taste, and bind together with Cold Meat Dormers the yolk of egg, and a little stock or sauce, if necessary. Form the mixture into small sausageshaped pieces, using a little dry flour, and then egg and bread-crumb them. Fry the dormers in a frying pan with a small quantity of dripping or butter, and cook them thoroughly on account of the suet. Drain well and serve with some good sauce or gravy. A little cooked spaghetti or macaroni may be put in the centre of the dish and the dormers arranged round it. Time to cook, 10 to 15 minutes. Sufficient for 6 or 8 dormers. 1022. Cold Meat Fritters, 1 (Beignets de Viande) £ lb. cooked meat, lb. flour. 1 gill tepid water.