Middle class cookery book

let the sauce boil for a few minutes ; add the cloves, pepper, and salt ; lay in the slices of cold meat ; put the pan by the side of the fire, where it can simmei very gently, but not boil, else the meat will be hard. If the sauce is too thick, add a little more stock or water before the meat is put in. Let it simmer for ten or fifteen minutes ; serve with sippets of toasted bread or a wall of mashed potatoes. If the sauce is not brown enough, add a little browning, or a teaspoon- ful of mushroom ketchup. Another Way Slices of Cooked Meat 1 Teaspoon ful Chopped Parsley 1 ,, >, Thyme 2 Tablespoonfuls Bread Crumbs £ Teaspoonful Pepper l „ Salt 1 Egg 1 Teaspoonful Lemon Juice Trim the slices of meat as above ; mix the parsley, thyme, pepper, and salt with the bread crumbs ; break the egg on to a plate ; beat it up slightly ; dip the slices of meat into the egg, then into the bread crumbs ; cover both sides of the meat. Put about an ounce of butter or very good dripping into a pan ; let it get hot ; fry the meat a light brown. Make a sauce with butter and flour, as directed for hashed meat ; add the lemon juice after the sauce is taken from the fire; arrange the meat on a dish ; pour the sauce round. This dish can be varied by laying the slices of meat on a bed of vegetables, such as peas, mashed potatoes, French beans (see p. 119), or haricot beans (see p. 120). Another variation is to fry the meat without the egg and crumbs, merely sprinkling it with pepper and salt, and arranging the slices round a bed of spinach (see p. 118), adding the gravy or omitting it, according to taste. CHAP. VII COLD MEAT COOKERY 107 Piccalilli Meat 4 oz. Cooked Meat £ „ Piccalilli 1 Hard-boiled Egg \ Teaspoonful Salt 2 Tablespoonfuls Bread Crumbs 1 Raw Egg 2 oz. Rice \ Pint Vinegar Pinch of Pepper Cut the meat into slices ; take away the brown edges and gristle ; break the raw egg on to a plate ; beat it with the pepper and salt ; dip each slice of meat in the egg ; then cover both sides well with the crumbs. Put a layer of meat in a dish ; chop the piccalilli small ; shell and chop the hard-boiled egg ; put a layer of piccalilli and egg on the meat ; pour the vinegar over ; bake for ten minutes. Boil the rice as for curry (see p. 139), and serve round the meat. If the vinegar is very acid, use half stock and half vinegar. Minced Veal \ lb. Cold Yeal l Teaspoonful Chopped Rind of Lemon I Teaspoonful Salt 1 Blade Mace £ Pint Stock 3 Tablespoonfuls Milk 1 oz. Flour 1 oz. Butter Cut the veal into slices ; trim off the edges ; cut the slices into narrow strips, and divide the strips into small dice ; melt the butter in a stewpan ; stir in the flour ; add the stock and milk gradually ; put in the mace, salt, a pinch of white pepper, and the chopped lemon rind ; let the sauce boil for a few minutes ; put the pan by the side of the fire ; add the veal to the sauce ; let it get hot through, but not boil. Take out the mace ; put the veal on a dish ; garnish with sippets of toasted bread and slices of lemon. The stock should bo flavoured with vegetables. This is easily done by boiling a small piece of carrot, onion, etc., with a bunch of herbs, in liquor taken from the stockpot. The fat must be first removed (see “Remarks on Hashes,” p. 105). 108 MIDDLE CLASS COOKERY BOOK PART I]