Cold-Meat Ringlets. — A small piece of the white flesh of any kind of cold Meat can be used. The Meat must be finely minced and mixed with half its quantity of chopped cooked ham, and a third its quantity of finely-grated bread- crumbs ; season to taste with salt and pepper and a small quantity of grated nutmeg; moisten it with a beaten egg and a little clear stock✪ Cold-Meat Ringlets, taking care that it is not made too liquid. Cut in thin strips a few slices of tongue, and some French beans ; butter some small cups or moulds, and arrange the slices of beans and tongue round them in alternate order ; fill the moulds with the minced Meat, cover the tops with a sheet of buttered paper, stand them in a flat stewpan with boiling water to three-parts their height, put the lid on, and steam for half-an-hour. Avoid letting the water enter the top of the cups. When cooked, turn the moulds upside-down on a very hot dish, then draw them off carefully, leaving the ringlets on the dish. Pour a white bechamel sauce round, and serve. Cold-Meat Rissoles. — Finely mince any remains of cold Meat, put it in a mortar, pound well, moisten with cream, and season to taste with salt, pepper, and spices. Prepare some good short-paste, roll out, and with a tin cutter cut it into oval-shaped pieces. Put a small quantity of the above mince on each piece, double the paste over, moisten round the edges and pinch them together. Brush the rissoles over with a paste-brush dipped in beaten yolk of egg, and strew some vermicelli over them. Put a large lump of clarified fat or lard✪ Cold-Meat Rissoles in a flat stewpan, place it over the fire, and when boiling put in the rissoles and fry until lightly browned. Drain on a sheet of kitchen-paper, pile them on a hot dish that has been covered with a fancy dish-paper, and serve. Cold-Meat Salad. — (1) Prepare a forcemeat with any cold cooked Meat such as fowl, veal, tongue, &c., and shape it with an egg-cup. Pile up a salad-bow l with any vegetables in season, decorate with the forcemeat and a few slices of cold cooked fowl, pour over a rich dressing, and serve. The bowl should be rubbed with garlic and a little lemon-juice squeezed over✪ Cold-Meat Salad before the salad is put in, and the dressing poured over only a few minutes before serving. (2) Any kind of cold boiled Meat may be used; cut it into very small pieces, and mix with them a finely-chopped onion, also some chopped pickled beans, gherkins, and beet- root, and chopped boiled carrot. Put the mixture into a salad-bowl and season it with pepper. Beat an egg well, and mix with it by degrees 1 table-spoonful each of oil and vinegar, 1 small teaspoonful each of dry mustard and caster sugar, and salt to taste. When thoroughly mixed, pour the dressing over the meat, and stand it in a cool place for half-an-hour. When ready, arrange over the salad, in pretty order, some pieces of celery, watercress, and pickled red citbbage. Serve the salad while it looks fresh.

AI-modernized reading of the original text

Cold-Meat Ringlets. — A small piece of the white flesh of any kind of cold Meat can be used. The Meat must be finely minced and mixed with half its quantity of chopped cooked ham, and a third its quantity of finely-grated breadcrumbs ; season to taste with salt and pepper and a small quantity of grated nutmeg; moisten it with a beaten egg and a little clear stock, taking care that it is not made too liquid. Cut in thin strips a few slices of tongue, and some French beans ; butter some small cups or moulds, and arrange the slices of beans and tongue round them in alternate order ; fill the moulds with the minced Meat, cover the tops with a sheet of buttered paper, stand them in a flat stewpan with boiling water to three-parts their height, put the lid on, and steam for half-an-hour. Avoid letting the water enter the top of the cups. When cooked, turn the moulds upside-down on a very hot dish, then draw them off carefully, leaving the ringlets on the dish. Pour a white bechamel sauce round, and serve. Cold-Meat Rissoles. — Finely mince any remains of cold Meat, put it in a mortar, pound well, moisten with cream, and season to taste with salt, pepper, and spices. Prepare some good short-paste, roll out, and with a tin cutter cut it into oval-shaped pieces. Put a small quantity of the above mince on each piece, double the paste over, moisten round the edges and pinch them together. Brush the rissoles over with a paste-brush dipped in beaten yolk of egg, and strew some vermicelli over them. Put a large lump of clarified fat or lard in a flat stewpan, place it over the fire, and when boiling put in the rissoles and fry until lightly browned. Drain on a sheet of kitchen-paper, pile them on a hot dish that has been covered with a fancy dish-paper, and serve. Cold-Meat Salad. — (1) Prepare a forcemeat with any cold cooked Meat such as fowl, veal, tongue, &c., and shape it with an egg-cup. Pile up a salad-bow l with any vegetables in season, decorate with the forcemeat and a few slices of cold cooked fowl, pour over a rich dressing, and serve. The bowl should be rubbed with garlic and a little lemon-juice squeezed over before the salad is put in, and the dressing poured over only a few minutes before serving. (2) Any kind of cold boiled Meat may be used; cut it into very small pieces, and mix with them a finely-chopped onion, also some chopped pickled beans, gherkins, and beetroot, and chopped boiled carrot. Put the mixture into a salad-bowl and season it with pepper. Beat an egg well, and mix with it by degrees 1 table-spoonful each of oil and vinegar, 1 small teaspoonful each of dry mustard and caster sugar, and salt to taste. When thoroughly mixed, pour the dressing over the meat, and stand it in a cool place for half-an-hour. When ready, arrange over the salad, in pretty order, some pieces of celery, watercress, and pickled red cabbage. Serve the salad while it looks fresh.

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