Cookery for every household

Prepare some cold meat mince, as directed in Recipe 1011, and mix the bread-crumbs and grated cheese together. Grease a deepish fireproof dish, and sprinkle in some of the bread-crumbs and cheese. Then put in some of the meat, and repeat these layers until all is in, making the topmost layer bread-crumbs and cheese. Put a few small pieces of butter on the top and bake in a good oven until nicely browned. Time to bake, about £ hour. Sufficient for 3 or 4 persons. 1026. Cold Beef with Haricot Beans 1 cupful chopped tomato. 1 cupful stock or gravy. Seasoning. Horse-radish. £ lb. cooked beef. 1 large cupful cooked haricot beans. 3 table-sps. chopped onion. 1 oz. dripping or butter. Prepare the meat by trimming it and cutting it in small pieces. Have ready also a large cupful of well-cooked haricot beans. Melt the butter or dripping in a stewpan, put in the chopped onion and cook it a few minutes without allowing it to take colour. Add the tomato and gravy and simmer until the onion is quite tender. Then put in the beans and meat and season to taste. Heat slowly, and when the beans and meat are well saturated with the sauce, serve very hot, decorating the dish with a little finely shred horse-radish. Note. — Any other kind of meat may be used instead of beef. Sufficient for 3 or 4 persons. 1027. Cold Meat with Stewed Lettuce £ pt. white sauce. 2 table-sps. cream. Croutons fried bread. 2 or 3 lettuces. 1 or 2 oz. butter. £ lb. cold meat. Seasoning. Wash and trim the lettuces, scald them in boiling water for 2 or 3 minutes, and drain them well. Then shred or chop them, put then into a stewpan with 1 or 2 oz. butter and allow them to cook until the moisture is evaporated. Now add the white sauce and cook again until the lettuce is quite tender. Add the meat chopped or cut in fine shreds, the cream and seasoning. Let all heat slowly, but do not boil again. Serve garnished with croutons of fried bread. Note. — Endive may be used instead of lettuce. This dish may be cooked and served in an earthenware casserole. Sufficient for 3 or 4 persons. 1028. Cold Meat with Spanish Onions 4 Spanish onions (medium). | lb. cold meat. | pt. brown or white sauce. Seasoning. 2 or 3 table-sps. grated cheese. 2 table-sps. breadcrumbs. A little butter. Prepare the onions and slice them thinly so that they fall in rings. Put them into a saucepan of fast boiling water with a little salt. Boil them rapidly from 15 to 20 minutes and drain. Then put them into a saucepan with the | pint of sauce and let them simmer until tender. Add the meat cut in fine shreds or chopped, the grated cheese and seasoning. Heat thoroughly, but do not boil again. Pour the mixture into a fireproof dish, sprinkle the bread-crumbs over, put a few small pieces of butter on the top and brown in the oven. 1029. Pilau of Cold Beef 1 lb. cold roast beef. 2 table-sps. chopped onions. 1 oz. butter or dripping. Salt. Pepper. 2 table-sps. whole rice. 3 tomatoes. Stock or meat boilings.