1 teaspoonful ketchup for mutton. 4 lb. cold meat. \ lb. mashed potatoes. A little chopped parsley. Salt and pepper. 1 beaten egg. Egg and crumbs. Bath of fat✪ Rissoles. Method : Mince the meat finely, or pass it through a mincing machine, mix with the mashed potatoes and parsley in a bowl. Put the stock and butter into a small pan. When boiling, stir in quickly the sifted flour, cook well, beating till smooth. Mix this panard with the other ingredients and add the beaten egg. When cold form into small balls the size of a large walnut, slightly flouring the fingers to prevent sticking. Be careful no dry flour is allowed to work into the mixture. Egg and crumb, and fry in a bath of fat for 3 or 4 minutes. Durham Cutlets. Panard. \ pint stock or water. 1 teaspoonful butter. 1 oz. flour. \ lb. miuced meat. 3 or 4 tablespoonfuls bread crumbs. 1 well -beaten egg. 1 dessertspoonful Worcester sauce. Salt, pepper, cayenne. Egg and crumbs. Bath of fat✪ Durham Cutlets. Method : Put the stock or water with the butter into 42 PRACTICAL COOKERY. a small pan, when boiling, stir in quickly the sifted flour and cook well, beating till smooth. Add the Worcester sauce and seasonings, and mix the meat and bread crumbs, then add the beaten egg. Spread the mixture evenly on a plate and set aside to get cool and firm, then with a floured knife cut in 8 pieces. Slightly flour the board and fingers and shape each piece into a cutlet, putting in an inch of macaroni to imitate bone at the narrow end. Be careful no dry flour is worked into the cutlet mixture. Egg and crumb and fry in a bath of fat. Method : Prepare the meat as for mince (see p. 40). Boil the potatoes, dry well, then rub through a wire sieve or pass through a potato masher. Add the butter, seasoning and egg, reserving a very little of the egg for brushing over the casserole. Have a plain mould well greased and lined with fine browned crumbs. Spread the potato smoothly over the bottom and sides of the mould, leaving a hollow to contain the meat, brush over with egg and bake in a quick oven till firm and brown at the edge. Turn the casserole on to a dish, then reverse it, fill with the prepared meat, and garnish. If veal is used, garnish with bacon rolls. Note. — The above quantities are sufficient for a mould of about 5£ inches in diameter and inches deep. A tin cake mould with a movable bottom is the most convenient for this purpose. Casserole of Cold Meat. 1 lb. potatoes. \ oz. butter. Salt and pepper. 1 egg. lb. cold meat, prepared as for mince. Browned crumbs. Parsley or other garnish✪ Casserole of Cold Meat. POULTRY AND MEAT. 43 Chicken Croquettes. r pint white stock. 1 teaspoonful butter. 1 oz. flour. Lemon juice. Pepper, salt, cayenne. Panard. 3 oz. cold chicken. 1 oz. ham. For Pastry. 4 oz. flour. 2 oz. butter✪ Chicken Croquettes. Method : Put the stock and butter into a small pan, when boiling, stir in quickly the sifted flour and cook well, beating till smooth. Mix with the minced chicken and ham and set to cool. Make short crust (p. 9), roll out as thinly as possible and cut in rounds about 3 inches in diameter. Put a little of the mixture on each round, wet the edges and press together. Egg and crumb, and fry in a bath of fat. If liked, crushed vermicelli may be used instead of crumbs. 44 VEGETABLES. Boiled Potatoes. ✪ Boiled Potatoes

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1 teaspoonful ketchup for mutton. 4 lb. cold meat. \ lb. mashed potatoes. A little chopped parsley. Salt and pepper. 1 beaten egg. Egg and crumbs. Bath of fat. Method : Mince the meat finely, or pass it through a mincing machine, mix with the mashed potatoes and parsley in a bowl. Put the stock and butter into a small pan. When boiling, stir in quickly the sifted flour, cook well, beating till smooth. Mix this panard with the other ingredients and add the beaten egg. When cold form into small balls the size of a large walnut, slightly flouring the fingers to prevent sticking. Be careful no dry flour is allowed to work into the mixture. Egg and crumb, and fry in a bath of fat for 3 or 4 minutes. Durham Cutlets. Panard. \ pint stock or water. 1 teaspoonful butter. 1 oz. flour. \ lb. miuced meat. 3 or 4 tablespoonfuls bread crumbs. 1 well -beaten egg. 1 dessertspoonful Worcester sauce. Salt, pepper, cayenne. Egg and crumbs. Bath of fat. Method : Put the stock or water with the butter into 42 PRACTICAL COOKERY. a small pan, when boiling, stir in quickly the sifted flour and cook well, beating till smooth. Add the Worcester sauce and seasonings, and mix the meat and bread crumbs, then add the beaten egg. Spread the mixture evenly on a plate and set aside to get cool and firm, then with a floured knife cut in 8 pieces. Slightly flour the board and fingers and shape each piece into a cutlet, putting in an inch of macaroni to imitate bone at the narrow end. Be careful no dry flour is worked into the cutlet mixture. Egg and crumb and fry in a bath of fat. Method : Prepare the meat as for mince (see p. 40). Boil the potatoes, dry well, then rub through a wire sieve or pass through a potato masher. Add the butter, seasoning and egg, reserving a very little of the egg for brushing over the casserole. Have a plain mould well greased and lined with fine browned crumbs. Spread the potato smoothly over the bottom and sides of the mould, leaving a hollow to contain the meat, brush over with egg and bake in a quick oven till firm and brown at the edge. Turn the casserole on to a dish, then reverse it, fill with the prepared meat, and garnish. If veal is used, garnish with bacon rolls. Note. — The above quantities are sufficient for a mould of about 5£ inches in diameter and inches deep. A tin cake mould with a movable bottom is the most convenient for this purpose. Casserole of Cold Meat. 1 lb. potatoes. \ oz. butter. Salt and pepper. 1 egg. lb. cold meat, prepared as for mince. Browned crumbs. Parsley or other garnish. POULTRY AND MEAT. 43 Chicken Croquettes. r pint white stock. 1 teaspoonful butter. 1 oz. flour. Lemon juice. Pepper, salt, cayenne. Panard. 3 oz. cold chicken. 1 oz. ham. For Pastry. 4 oz. flour. 2 oz. butter. Method : Put the stock and butter into a small pan, when boiling, stir in quickly the sifted flour and cook well, beating till smooth. Mix with the minced chicken and ham and set to cool. Make short crust (p. 9), roll out as thinly as possible and cut in rounds about 3 inches in diameter. Put a little of the mixture on each round, wet the edges and press together. Egg and crumb, and fry in a bath of fat. If liked, crushed vermicelli may be used instead of crumbs. 44 VEGETABLES. Boiled Potatoes.

Liverpool School of Cookery recipe book