Cookery for every household

Chop the rabbit and ham finely, removing all skin and gristle. Cook the spaghetti in boiling water with a little salt until quite soft, then drain, and cut it in small pieces. Make a sauce with 1 oz. flour, 1 oz. butter, and £ pint of milk or white stock, and season with white pepper and salt. 253 Mix the minced meat in a basin with the sauce, adding the nutmeg, parsley, a little grated lemon rind, and, if necessary, more seasoning. Then grease a pie-dish or fireproof dish, and put into it alternate layers of the meat mixture and spaghetti. Sprinkle the top with bread-crumbs, put the butter on in small pieces, and bake in a moderate oven until nicely browned. Serve hot, garnished with parsley. Note. — Other kinds of white meat may be used in the same way. Time to bake, 20 to 30 minutes. Sufficient for 4 persons. 1061. Sausages with Carrots 4 or 5 cooked sausages. Egg and bread-crumbs. 1 cupful brown sauce or gravy. Lemon juice. 2 or 3 cooked carrots. A little butter. Seasoning. Remove the skins from some cold cooked sausages, and cut them in three or four pieces according to size. Egg and bread-crumb these pieces, and fry them a nice brown colour in boiling fat. Now take 2 or 3 cooked carrots and mince them rather finely, but do not mash them. Re-heat them in a saucepan with a little butter, or 1 or 2 table-spoonfuls cream, and season with pepper, salt, and a squeeze of lemon juice. Arrange this carrot mixture in the centre of a hot dish, with the pieces of sausage leaning against it in a circle, pour the gravy or some thin brown sauce round, and make all thoroughly hot in the oven. Note. — Pickled pork cut in small pieces or cooked tongue may be used instead of sausage. 1062. Veal Cake (Gateau de Veau) £ lb. cooked veal. 4 to 6 oz. sausage meat. 1 tea-cupful breadcrumbs. 1 Egg. 1 gill stock or gravy. Seasoning. 2 table-sps. browned bread-crumbs. Brown or tomato sauce. Prepare and mince the veal finely and remove the skins from the sausage meat. Put both into a basin with the bread-crumbs and seasoning and mix well. Moisten with a beaten egg and stock or gravy and mix again. Grease carefully a plain mould or strong basin and coat the inside with the browned bread-crumbs, fill up with the mixture, and cover with greased paper. Then bake in a good oven until well cooked and firm to the touch. When ready, turn out and serve with brown or tomato sauce poured round. Fried potatoes would make a nice accompaniment to this dish. Time to bake, about 1 hour. Sufficient for 4 or 5 persons. 1063. Creamed Veal £ lb. cooked veal. 1 oz. butter. 1 table - sp. chopped onion. 1 dessert-sp. flour. £ pt. white stock. A bunch of herbs. Salt. Pepper. 2 or 3 table-sps. cream. £ lemon. 1 hard-boiled egg. Melt the butter in a saucepan, put in the chopped onion, and cook it a few minutes without allowing it to brown. Add the flour and cook it a minute or two, then pour in the stock and stir until boiling. Season with white pepper and salt, put in the bunch of herbs, and let this sauce simmer slowly for 15 minutes. Then strain it into another saucepan, and add the veal finely minced. Heat thoroughly without letting it boil, and add the, cream and a squeeze of lemon juice at the last. Serve the mince in a hot dish, and garnish with small pieces of hard-boiled egg and cut lemon.