Common-sense papers on cookery

shows that there has not been sufficient fat put with it. These balls should be about the size of a large walnut. Dip each ball into some well beaten-up egg, and afterwards into some fine bread-crumbs. Fry them in some boiling fat for two or three minutes, which will generally be found sufficient to make them of a nice golden-colour. Next, for the gravy, which ought to surround them, take about half a cup of stock, add to it a little brown thickening — i.e., some Hour fried a light golden-colour in an equal quantity of butter — some of which thickening ought always to be kept in the house, as it will keep good for many months. Enough of this brown thickening should be boiled in the half tea-cup of stock to make it a good colour, and a little thick. Add a tea-spoonful of sherry to give it a nice flavour, and, if liked, a teaspoonful of mushroom ketchup. Pour the gravy round the rissoles, which will be found none the worse for being warmed up in the oven. A little piece of fresh green parsley may be placed on each rissole, by way of garnish. And now for the next dish, which will consist of mince with poached eggs. We would, however, remind the reader that the previous dish required bread-crumbs and boiling fat. In order to make the bread-crumbs, cut a large slice of bread of equal thickness, and having removed the crust, with a tin Common-sense Cooker v. cutter or a small knife cut four pieces of bread the shape of a heart, about the size of a queen’s-cake, and about an inch thick. Put these four pieces by carefully, so as not to break them, and make the bread-crumbs out of the remainder of the pieces, bearing in mind that the crusts will make an excellent bread pudding some other time. Then, when the fat is boiling for the rissoles, throw these pieces of heartshaped bread into it. In a very short time they will become a bright golden-colour, when they should be taken out and placed on a cloth in front of the fire. Should there be any black specks on them, they will easily scrape off. These fried pieces of bread look like rusks in appearance, and their shape renders them infinitely superior to sippets as a garnish. Next take sufficient mutton for the mince, and chop it up, warming it in a small stew-pan with just sufficient stock to moisten it, taking great care it does not boil, as in that case the mince would be tough. With regard to giving a little extra flavour to the .mince, besides, of course, a little pepper and salt, that is a matter of taste. Rubbing the bottom of the stew-pan with a bead of garlic is an excellent method, though of course it must not be adopted where the flavour of garlic is not liked. A small quantity of Worcester sauce may be added ; but the general mistake is to put too much rather than too little. Next poach Cold Leg of Mutton.