Cookery for every household

boiling fat until a nice brown colour, and then drain them well, placing the hollow side downwards, that the fat may run out. To Finish and Serve. — Prepare the same meat mixture as for cold meat mince (Recipe 1011) and make it thoroughly hot. Fill the bread cases with this mixture, piling it rather high, and put a little round of fried bread on the top to make it look like a lid. Or, decorate with chopped hardboiled egg and parsley. Serve very hot. Kromeskies Kromeskies are made of a rich mince of chicken, game, fish, &c., formed into small cork-shaped rolls, wrapped in thin bacon, pig’s caul, or a thin pancake, then dipped in batter and fried in boiling fat. Sauce may be served separately if desired. Below is given an example of how they are made, but any of the mixtures used for cutlets of cold meat, or croquettes of cold meat, may be used. It is a tasty method of utilising remains of nicely cooked meat, &c., and a favourite entree is the result. 1036. Kromeskies of Cold Meat 1 oz. butter. 1 oz. flour. 1 gill stock. 4 to 6 oz. cooked meat. Salt. Pepper. A pinch of nutmeg. Some fat bacon. Frying batter. Any nicely cooked meat may be used, but it is better to have a mixture of salt and fresh meat, such as veal and ham, beef and tongue, chicken and ham, &c. Mince the meat finely and then weigh it. Melt the butter in a saucepan, add the flour and stock, and stir over the fire until the mixture forms a smooth paste, and draws away from the sides of the saucepan. Now add the meat and season to taste. The seasoning will depend somewhat upon the kind of meat used. A few chopped mushrooms or oysters may be added. Mix well and turn on to a plate to cool. Then form the mixture into small cork-shaped pieces, using a little dry flour to help with the shaping. Now wrap each piece in a very thin slice of fat bacon, then dip them in frying batter (Recipe 1861) and fry them in boiling fat until a golden brown colour and dry and crisp. Drain well and serve garnished with parsley. Note. — Great care must be taken to cut the bacon very thin or it will not be sufficiently cooked. 1037. Meat and Potato Cones £ lb. cooked meat. | lb. cooked potato. 2 table-sps. melted butter or dripping. A pinch of nutmeg. Grated lemon rind. 1 dessert-sp. chopped parsley. Salt. Pepper. A little sauce or gravy. 1 dessert-sp. flour. Egg and bread-crumbs. Trim the meat and put it once or twice through the mincing machine, or chop it very finely. Sieve the potato and put it into a basin with the meat Meat and Potato Cones and parsley. Add the melted butter or dripping, and season with salt, pepper, a pinch of nutmeg, and a little grated lemon rind. Bind all together with sauce or gravy, or some beaten egg. Form the mixture into cone shapes, using a little flour, Then egg and bread-crumb them, and fry until brown in boiling fat. Sufficient for 8 or 10 cakes. 1038. Meat and Rice Cakes Make in the same way as last recipe, using wellcooked rice instead of the sieved potato, and shaping the mixture into round flat cakes. The remains of curry are very good for these cakes, but care must be taken that neither the rice nor the meat is too soft. 1039. Meat Cakes with Poached Eggs Seasoning. A little milk or gravy. Poached eggs. £ lb. corned or spiced beef. J lb. cooked potatoes. 1 oz. good dripping.