Middle class cookery book

Minced Veal and Bechamel Sauce 4 lb. Cold Yeal | 4 Pint Bechamel Sauce, p. 126 Mince the veal as above ; make the sauce as directed ; put in the veal ; let it get hot, but not boiL Add a little grated lemon peel, if liked. Mutton and Tomatoes £ lb. Cooked Mutton t Tin of Tomatoes or l lb. Fresli 1 oz. Butter 1 Tablespoonful Yinegar 2 Tablespoonfuls Stock or Water 1 Onion or 2 Shallots % oz. Flour £ Teaspoonful Pepper 4 ,, Salt A oo Peel the onion ; scald it (see p. 42) ; chop it fine ; skin the tomatoes ; put them into a stewpan with the pepper, onion, salt, and stock ; let them simmer gently for half an hour ; add the vinegar ; rub the tomatoes through a sieve or colander into a basin. Cut the meat into neat slices ; put some flour on a plate ; season it with pepper and salt ; break the egg on to a plate ; beat it up ; dip the pieces of meat into it ; see that both sides are covered ; dip them into the flour. Fry the slices a golden brown in clarified fat ; let them drain on kitchen paper before the fire. Put the butter into the stewpan ; let it melt ; stir in the flour ; add the tomato pulp ; stir it till it thickens ; put the pur6e into the middle of a dish; arrange the meat round. Serve hot. Beef Olives of Cooked Meat Cut the meat into thick slices ; fill them with season- ing, and roll them as directed, p. 72. Put some stock into a stewpan with an onion, and any herbs and vegetables, such as carrot, turnip, celery, that are at hand ; pepper and salt ; let it stew for an hour, then strain. Put the gravy back into the pan ; let it get hot ; put in the olives ; let them simmer gently for a little CHAP. VII COLD MEAT COOKERY 109 more than an hour and a quarter till tender. Take them from the pan ; mix a dessertspoonful of flour and half a teaspoonful of browning, with a little cold water; thicken the gravy with it ; put the olives on to a dish ; pour the gravy over. Stuffed Onions Remains of Cooked Meat 2 Spanish Onions 2 Tablespoon fuls Bread Crumbs 1 Tablespoonful Chopped Parsley Cold Milk or Stock l Teaspoonful Grated Lemon Rind | Teaspoon ful Pepper i ,, Salt Peel the onions ; put them into a saucepan of boiling water ; let them boil till the onions are sufficiently soft to allow the middle part to be taken out ; the time will depend on the size of the onions ; a small onion will take about an hour, a large one an hour and a half or two hours. Take any kind of cooked meat ; small pieces of ham, bacon, or fowl ; mince all together ; add the bread crumbs and seasoning ; chop the pieces taken from the onions ; mix them with the meat, etc. ; bind the mix- ture with a little milk or stock ; fill the onions with it. Put the onions into a stewpan ; pour in sufficient hot stock to half cover them ; butter a piece of kitchen paper ; lay it over the onions ; put on the lid of the saucepan ; let them simmer for a little more than half an hour. Take the onions from the pan when cooked ; put them on a dish ; thicken the gravy with a dessertspoonful of flour mixed with a little cold water and browning ; pour it round the onions, and serve. If the onions are small, use more than the number given. This dish can be varied by putting the onions in the oven, and baking them after they are filled, covered with buttered paper. 110 MIDDLE CLASS COOKERY BOOK PART I) Galantine of Veal