Chambers's cookery for young housewives

Cut the veal from the bones, and mince it with the ham in small square pieces, and lay them aside. Put the bones in a stew-pan with the water, to make a gravy. After stewing for an hour, strain. Melt the butter in a saucepan, add the flour, and when well mixed pour on the gravy ; stir until boiling. Draw the pan to the side of the fire to cool a little. Season with parsley, pepper, salt, grated lemonrind, and a little of the juice. Then add the veal, and when CROQUETS — RISSOLES — IRISH STEW OF COOKED MEAT. 45 quite hot, dish with small pieces of toasted bread round and poached eggs on the top. TO MAKE CROQUETS. £ lb. cooked meat. 1 oz. fat. 1 lb. cooked potatoes. Rice or bread crumbs. Pepper and salt. 2 eggs. 1 table-spoonful chopped parsley. J table-spoonful chopped lemon-rind. Bread crumbs. Fat for frying. Mince the meat and fat very finely ; mix with it the parsley, potato, lemon-peel, salt, pepper, and yolk of an egg. Mix all thoroughly, and moisten with gravy. Form the mixture into balls ; dip them into a beaten egg, then in crumbs of bread, and fry to a light brown colour. Drain on porous paper. Serve on a folded napkin, and garnish with parsley. TO MAKE RISSOLES. I lb. cooked meat. 1 table-spoonful ketchup. i lb. flour. 3 oz. dripping. Pepper and salt. 1 table-spoonful chopped parsley. 1 egg. Bread crumbs. Fat for frying. Mince the meat, and season with ketchup, pepper, and salt. Rub the dripping with the flour until there are no lumps. Add a pinch of salt and enough cold water to mix a dough. Roll out very thin and cut it in pieces of an oval shape. Wet round the edges of the paste, and put a small quantity of the meat on one half ; fold the other part of the paste over, and secure by pinching round the edges. Dip into a beaten egg and the crumbs of bread, and fry to a pale brown colour ; drain on porous paper. Serve hot on a folded napkin, and garnish with parsley. We recommend croquets and rissoles as excellent methods of preparing and using up cold meat. IRISH STEW OF COOKED MEAT. 6 potatoes. | 4 pint hot water. 1 lb. cooked mutton. I 4 onions. Pepper and salt. ^ Boil the onions and steam the potatoes for half an hour. Cut the mutton in slices, also the onions and potatoes. Put MEAT AND POTATO PUDDING — POTTED HEAD. first a layer of potatoes, then one of onions, then one of meat in a saucepan, and so on until all the materials are used. Add pepper and salt, half a pint of warm water, and simmer until all is warmed through, dish, and serve very hot. TO MAKE MEAT AND POTATO PUDDING. 2 lb. potatoes. £ pint milk. 2 eggs. 1 lb. cooked meat. 1 table-spoonful ketchup. Pepper and salt. Boil the potatoes, rub them through a colander, and make them into a thick batter with the milk and eggs. Lay some chopped and seasoned meat in a dish, then some batter ; repeat, and let the last layer be of the batter. Bake to a light brown colour and serve hot. TO MAKE TOAD IN A HOLE. 1 lb. beef. h oz. dripping, i lb. flour. Pepper and salt. 1 pint milk. 2 eggs. Prepare a batter as for Yorkshire pudding. Place in the centre of a greased baking-dish a round piece of beef, seasoned to taste. Pour over sufficient batter to cover it. Bake in a moderately-heated oven for about an hour. This may be done with cold meat in slices, but then it will not require so long to bake. TO MAKE POTTED HEAD.