The King's College Hospital book of cooking recipes

The yolk of 1 hard-boiled Egg rubbed through a sieve. Cut the cucumber into 2-inch lengths; with a teaspoon or narrow knife scoop out the inside; with a pair of scissors vandyke the edge; fill the cavity with the salmon or chicken, mixed with a sufficient mayonnaise sauce to make a nice consistency, adding pepper and salt to taste; sprinkle over the top, the yolk of egg; stand each cassolette on a slice of tomato, the same size as cucumber. Arrange in a circle with cress in the centre. Miss M. Harben. Devil Mixture ( For heating up cold meat or fowl with.) \ teaspoonful ground black Pepper. J teaspoonful Salt. Large pinch of Cayenne. 1 teaspoonful made Mustard. ^oz. Butter. Mix all together and spread on the meat and grill or fry it. Miss M. Harben. Devilled Mutton. Slices of cold Mutton. 2 tablespoonfuls of Butter. 3 tablespoonfuls of Vinegar. 1 tablespoonful of Red Currant Jelly. Mustard and Salt. Melt the butter in a frying-pan. When it simmers add the mutton, heat slowly. Take the mutton out of the fat before it begins to crisp; add the vinegar, jelly, mustard and salt to the butter. Boil up and pour over the meat. Miss V. Merriman. Excellent Beef Galantine. i lb. lean Beef, minced fine. Mb. lean Ham, minced fine. Mb. Breadcrumbs. 2 Eggs. Pepper and Salt to taste. Mix all well together, adding a little good stock. Tie in the form of a roly-poly in a cloth, tightly, and boil in stock for over 2 hours. Take out of stock, press info a nice shape, and glaze when cold. Miss Perkin. Fricasseed Sweetbread. Place on a hot dish some rounds of toast with a slice of fried bacon on each. Parboil a sweetbread, cut it into slices, and fry it in bacon fat; arrange it on the dish with the bacon and toast. Melt a little butter, add the juice of half a lemon; pour over and serve. Miss F. Lamble. Forcatelles of Veal. 1 lb. of Veal (free from skin and fat). 40ZS. Beef Suet. 2 Eggs (well beaten). The crumb of a id. Roll soaked in Milk. Pepper, Salt, a grate of Nutmeg. Cayenne. Mix all the ingredients together, having first of all minced up the veal very fine. Make up into the size of sweetbreads; fry them first, and then stew them for half an hour in a rich gravy. Mushrooms can be added to the gravy. Mr. Elin. German Roast. ilb. of minced Steak, and equal bulk (not weight) of Breadcrumbs. i teaspoonful of Salt. Some Pepper, an Onion, an Egg, and a little sweet Milk. Mix the meat, breadcrumbs, salt and pepper; have the onion boiled for a few minutes, chop it finely and add it; bind it with the egg, adding as much milk as will make it into a stiff paste. Grease a roasting-tin, shape the mixture into a square loaf on it and cook in the oven for about an hour. Dish in a hot dish, pour away the dripping and make a rich brown gravy with the sediment, thickening, pepper and salt. Put the meat in a hot oven first, and reduce the heat after it is slightly coloured. Miss Baii.ey. German Sausage. ilb. Beef Steak, fib. Streaky Bacon. ^lb. Breadcrumbs. 1 teaspoon ful Pepper. 2 teaspoon fuls Salt. 2 Eggs. Nutmeg. Mince meat and mix all ingredients with eggs. Flour a board and roll ingredients into a large sausage. Tie in a cloth and boil for 2 or 3 hours. Turn out and use when cold. Miss M. V. Palmer.