Melt the butter, add the potato and the egg or milk, and make thoroughly hot. Season, and turn on to a lightly- floured board. Quickly form into a roll, and place on a hot dish. Mark the edges with a fork, and keep in a hot place till wanted. Veal Cutlet. One pound veal fillet. Some dried bread crumbs. Bacon rolls. Two tablespoonfuls of clari- fied fat. Thinly-cut slices of lemon. Marinade. One beaten egg. One teaspoonful parsley. chopped Pinches of powdered herbs. Grated lemon rind. Pepper and salt. One teaspoonful oiled butter✪ Veal Cutlet. Cut the veal into rounds, remove any skin, and beat it with a spoon or cutlet bat. Beat up the egg, and add the oiled butter, parsley, herbs, and seasonings. Soak the cutlets (1,293) 4 PLAIN COOKERY RECIPES. 50 in this marinade for about one hour ; then toss them in bread crumbs, and press into shape. Make the dripping smoking hot in a frying-pan, and fry the cutlets to a golden brown on one side, then turn and brown quickly on the other side. Reduce the heat, and cook the cutlets about eight to ten minutes in all. Drain thoroughly. Arrange the cutlets in a circle on a small border of mashed potatoes. Garnish each cutlet with a thin half-slice of lemon and with a roll of cooked bacon. Serve a seasonable vegetable in the centre, and pour tomato sauce round. Spiced Beef* Five or six pounds flank of beef. One ounce saltpetre. Two pounds salt. One pound brown sugar. Two ounces ground mixed spice✪ Spiced Beef. Bone the beef. Mix all the above ingredients together and well rub the beef with the mixture. Repeat daily for about ten days, turning it over each day. When sufficiently spiced, wash and scrape the beef, put it into a saucepan, just cover with cold water or stock, bring to the boil slowly, and skim. Put a few blocks of vegetable in to flavour it, and simmer very gently for about three to four hours. When cooked, take the meat out and press it between two dishes, with a weight on the top. When the beef is cold, trim and brush over with liquid meat glaze. Pickle for Meat One and a half pounds salt. Nine ounces brown sugar. Three-quarters oz. saltpetre. One and a half gallons water✪ Pickle for Meat. Put the ingredients into a large pan, bring to the boil, and skim well. Boil for five minutes. Strain into an earthen- ware vessel. When cold, put the meat into the pickle. MEAT. 5i Dressed Tongue One pickled tongue. Carrot, turnip, onion. Bunch of herbs. Meat glaze✪ Dressed Tongue. Soak the tongue two or three hours in cold water after it is taken from the pickle; then put it into a large stewpan and cover with cold water, and bring slowly to the boil. Skim, and add the pieces of prepared vegetables, the bunch of herbs, and simmer gently from two and a half to three hours, according to the size of the tongue. When sufficiently cooked, carefully peel off the skin. Put the tongue on a board, stick a skewer into the root to hold it firm, then fasten a small piece of tape across the top of the tongue to keep it a good shape. When cold, trim and brush over with liquid glaze. Put a tongue frill round the root of the tongue, and garnish with some sprigs of parsley.

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Melt the butter, add the potato and the egg or milk, and make thoroughly hot. Season, and turn on to a lightlyfloured board. Quickly form into a roll, and place on a hot dish. Mark the edges with a fork, and keep in a hot place till wanted. Veal Cutlet. One pound veal fillet. Some dried bread crumbs. Bacon rolls. Two tablespoonfuls of clarified fat. Thinly-cut slices of lemon. Marinade. One beaten egg. One teaspoonful parsley. chopped Pinches of powdered herbs. Grated lemon rind. Pepper and salt. One teaspoonful oiled butter. Cut the veal into rounds, remove any skin, and beat it with a spoon or cutlet bat. Beat up the egg, and add the oiled butter, parsley, herbs, and seasonings. Soak the cutlets (1,293) 4 in this marinade for about one hour ; then toss them in bread crumbs, and press into shape. Make the dripping smoking hot in a frying-pan, and fry the cutlets to a golden brown on one side, then turn and brown quickly on the other side. Reduce the heat, and cook the cutlets about eight to ten minutes in all. Drain thoroughly. Arrange the cutlets in a circle on a small border of mashed potatoes. Garnish each cutlet with a thin half-slice of lemon and with a roll of cooked bacon. Serve a seasonable vegetable in the centre, and pour tomato sauce round. Spiced Beef. Five or six pounds flank of beef. One ounce saltpetre. Two pounds salt. One pound brown sugar. Two ounces ground mixed spice. Bone the beef. Mix all the above ingredients together and well rub the beef with the mixture. Repeat daily for about ten days, turning it over each day. When sufficiently spiced, wash and scrape the beef, put it into a saucepan, just cover with cold water or stock, bring to the boil slowly, and skim. Put a few blocks of vegetable in to flavour it, and simmer very gently for about three to four hours. When cooked, take the meat out and press it between two dishes, with a weight on the top. When the beef is cold, trim and brush over with liquid meat glaze. Pickle for Meat One and a half pounds salt. Nine ounces brown sugar. Three-quarters oz. saltpetre. One and a half gallons water. Put the ingredients into a large pan, bring to the boil, and skim well. Boil for five minutes. Strain into an earthenware vessel. When cold, put the meat into the pickle. Dressed Tongue One pickled tongue. Carrot, turnip, onion. Bunch of herbs. Meat glaze. Soak the tongue two or three hours in cold water after it is taken from the pickle; then put it into a large stewpan and cover with cold water, and bring slowly to the boil. Skim, and add the pieces of prepared vegetables, the bunch of herbs, and simmer gently from two and a half to three hours, according to the size of the tongue. When sufficiently cooked, carefully peel off the skin. Put the tongue on a board, stick a skewer into the root to hold it firm, then fasten a small piece of tape across the top of the tongue to keep it a good shape. When cold, trim and brush over with liquid glaze. Put a tongue frill round the root of the tongue, and garnish with some sprigs of parsley.

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