Cookery for every household

Trim the meat, removing all skin, gristle, and superfluous fat, then cut it in small fine shreds. Melt the butter or dripping in a stewpan, put in the chopped onion and cook it for 5 minutes without allowing it to brown. Then add the prepared meat, pepper and salt, and cook again for a few minutes, stirring now and again. Meanwhile, wash the rice and put it into another small saucepan with cold water to cover it, and bring to the boil. Allow the rice to boil for 5 minutes, then strain it and rinse with fresh cold water. Add this rice to the meat, &c., in the other saucepan along with two of the tomatoes wiped and cut in small pieces. Pour in enough hot stock or meat boilings to cover all the ingredients, put on the lid and simmer slowly about 1 hour, stirring occasionally. Then arrange the pilau neatly on a hot dish and garnish with remaining tomato, cut in 6 or 8 pieces and cooked a few minutes in the oven. Time to cook, about 1J hours. Sufficient for 3 or 4 persons. 1030. Cold Meat in Sauce This is a very simple way of warming up meat, especially meat that is rather underdone. Cut some tender meat in slices and trim them neatly. Then take some good sauce, such as brown, piquante, mushroom, tomato, soubise, Robert, &e., according to taste and the kind of meat used. Put into a saucepan sufficient sauce to cover the meat to be re-heated, lay in the slices and let them soak or marinade in it for ½ hour. Then warm gently au bain-marie (see p. 248). When thoroughly hot, serve neatly and garnish with croutons of fried bread, baked tomatoes, grilled mushrooms, rolls of bacon, green peas, or any other suitable garnish. 1031. Meat Scallops (Coquilles de Viande au Gratln) | lb. cooked meat. 1 gill brown sauce. 1 table-sp. sherry. 2 table - sps. bread- crumbs. 1 table - sp. grated cheese. Seasoning. A little butter. Trim the meat carefully and cut it in tiny dice. Put it into a saucepan with the above proportion of brown sauce, season rather highly, add the sherry, and heat slowly over the fire. Grease six or seven china or scallop shells and sprinkle them with some of the bread-crumbs and cheese mixed. Fill them with the meat mixture, piling it rather higher in the centre than at the sides. Cover with more bread-crumbs and cheese and put a small piece of butter on the top of each. Place the scallops in a hot oven until they are nicely browned, and serve them garnished with parsley and a small slice of lemon. Note. — A little cooked and chopped macaroni may be mixed with the meat, and the wine may be omitted. 1032. Cold Meat Shape £ lb. cooked meat. 1 dessert - sp. chopped parsley. 1 hard-boiled egg. \ pt. light stock. \ oz. sheet gelatine. Seasoning.