Cookery for every household

1 table-sp. salad oil or melted butter. Seasoning. 1 tea - sp. chopped parsley. £ tea - sp. powdered herbs. 1 egg. Sieve the flour into a basin, add to it gradually the tepid water and yolk of egg, and beat well until a smooth batter is formed. Mince the meat very finely and add it to the batter with the salad oil or melted butter, and season with pepper, salt, the powdered herbs and parsley, and other seasoning, according to the kind of meat used. Allow this to stand for some time, and when ready to use it, stir in the white of egg beaten to a stiff froth. Drop small spoonfuls of the mixture into boiling fat (see p. 248) and fry a golden brown colour. Lift out, drain, and serve piled up with a dish paper under them. Garnish with fried parsley, and serve tomato or piquante sauce separately. These fritters must not be allowed to stand, as they become heavy. Sufficient for 2 or 3 persons. 1023. Cold Meat Fritters, 2 (Beignets de Viande) 4 to 6 oz. cooked meat. 1 tea - sp. chopped 1 table-sp. salad oil. onion. 1 table-sp. ketchup or A pinch of mace. Worcester sauce. Salt. Pepper. 1 tea - sp. chopped Frying batter. parsley. Use very tender beef or mutton for these. Cut the meat into thin neat slices and trim away all skin and gristle. Lay the slices on a plate, pour over them the salad oil and ketchup or Worcester sauce, and sprinkle with pepper, salt, chopped parsley, chopped onion, and a little ground mace or nutmeg. Allow the meat to lie in this marinade at least £ an hour, turning the slices occasionally. Then dip them, one or two at a time, into frying batter (Recipe 1861), and fry them in boiling fat to a pretty brown colour. Drain and serve at once garnished with fried parsley. Tomato, piquante, or any other suitable sauce may be served separately. Note. — Other meat fritters may be made in the same way, and the flavouring altered according to the kind of meat used. Lemon juice or white wine should be used instead of ketchup for white meats. Sufficient for 3 or 4 persons. 1024. Gateau of Cold Meat £ lb. cooked meat. 3 oz. bread-crumbs. 1 dessert - sp. chopped onion. 1 dessert - sp. chopped parsley. 1 oz. butter. Grated lemon rind. Sauce or gravy. 1 or 2 eggs. A few browned breadcrumbs. Seasoning. Trim the meat and mince it very finely. Melt the butter in a saucepan, put in the chopped onion and cook it a few minutes without allowing it to take colour. Then add the meat, breadcrumbs, and seasoning, and mix all together. Moisten with the egg well beaten and 2 or 3 tablespoonfuls good sauce or gravy. Take a plain mould or basin, just large enough to hold the mixture, grease it well and coat it with fine browned breadcrumbs. Fill up with the meat mixture and cover the top with greased paper. Cook in a moderate oven until firm to the touch. Then turn out carefully on a hot dish with a dish paper under it, garnish with parsley, and serve some good sauce or gravy separately. Notes. — This gateau may be steamed instead of baked; the mould might then be garnished with hard-boiled egg cut in slices instead of lining with crumbs. One cupful of cooked and sieved potato may be used instead of the bread-crumbs. Time to bake, 1 hour. Sufficient for 3 or 4 persons. 1025. Cold Meat au Gratin Cold meat mince. 3 table - sps. grated 3 table - sp. bread- cheese. crumbs. A little butter.