Middle class cookery book

Melt the butter in a small pan ; stir in the flour ; when the flour and butter are well mixed, add by degrees the stock or milk. Stir well until the sauce is sufficiently boiled, which will be in about five minutes ; it should come away from the sides of the pan, leaving it clean. Mix the meat, parsley, lemon, salt, and pepper with the bread crumbs ; add them to the sauce ; mix- well, and set the mixture aside to cool. Slightly beat up the egg on a plate ; put some bread crumbs into a sheet of paper ; divide the mixed meat and crumbs, when cold, into pieces ; make the pieces into balls ; roll them in flour ; dip each ball into the beaten egg ; toss it in the bread crumbs, and fry a golden brown in clarified fat. Drain, when cooked, on kitchen paper, and serve at once on a folded napkin or arranged neatly on a dish. Cold meat of any kind can be used in this way ; cold chicken and veal should have a little cooked ham or bacon added to the meat. The butter and flour can be omitted, and an egg used instead, to bind the mixture. Onion, mushroom, herbs, etc., can be used to vary the flavour. Boiled rice or mashed potatoes may take the place of bread crumbs. Macaroni and Cheese Croquettes 3 oz. Grated Cheese 2 ,, Macaroni 1 „ Butter 1 „ Flour 1 Gill Milk 2 Eggs J Teaspoonful Salt ,, Tepper Boil the macaroni (see next page) ; melt the butter in a pan ; stir in the flour smoothly ; add the milk ; let it boil till the sauce leaves the sides of the pan, being careful to keep stirring all the time. Chop the macaroni fine; add it with the cheese, pepper, salt, a small quantity of made mustard, and the yolk of one egg, to the sauce ; stir all together; chap, vi BREAKFAST DISHES AND ENTREES 99 let it get hot, but not boil after the cheese is in. Spread the mixture on a plate to cool. Break the remaining egg ; beat it slightly ; when cold, make the mixture into croquettes (pear-shaped balls), with a little flour ; dip the croquettes in the egg ; toss in bread crumbs, and fry a golden brown in clarified fat. Place the croquettes upright on the broader end in a dish ; stick a small piece of uncooked macaroni into the narrow end ; serve on a folded cloth. Macaroni Cheese | lb. Macaroni 3 oz. Grated Cheese 1 „ Butter 2 Tablespoonfuls Cream or Milk l Teaspoon ful Salt Pinch of Cayenne Break the macaroni into pieces ; put it into a pan with sufficient hot water to cover it ; let it boil for ten minutes or a quarter of an hour ; strain it, and add a pint of milk, or half stock and half milk ; let it boil for twenty minutes or more till tender. When cooked, put it into another pan with the butter, salt, cayenne, cream or milk, and half the grated cheese. Parmesan cheese is the best for this dish. Let it get quite hot, but not boil ; then turn it into a flat dish ; spread the rest of the cheese over, and let it brown in the oven, or before the fire. The colour should be a golden brown. Cheese Fritters 3 oz. Parmesan Cheese (grated) 2 „ Flour J „ Butter Pinch of Salt 1 Egg 1 Gill Tepid Water A little Dry Mustard Pinch of Pepper Put the flour, mustard, salt, and pepper into a basin ; melt the butter ; make a hole in the middle of the flour ; put in the melted butter ; separate the yolk from the white of the egg ; drop the yolk into the middle of 100 MIDDLE CLASS COOKERY BOOK PART II