Chafing dish and casserole cookery

This is a well reduced white onion sauce or puree. Peel and slice thinly two Spanish onions, blanch them for a few minutes in salted water ; drain off the water and chop the onions as finely as possible. Put the minced onion in a small stew pan with a gill of white stock and milk (equal proportions) and let them cook slowly for half an hour, then add about a gill of white sauce (preferably bechamel). Season to taste with salt and white pepper and rub the purge through a fine sieve. Return it to the stew-pan, add about hall a gill of cream, and re-heat. It is then ready for use. A pinch of castor sugar added to this purge is often found an improvement. Hashed Meat. Procure 1 lb. of cold meat (beef or mutton), 1 oz. of butter, 1 oz. of flour, £ pint of gravy or stock, 1 good-sized tomato, and 1 small onion. 6o Casserole Cookery Cut the meat into thin slices, peel, slice, and chop the onion and fry in the butter in a casserole. Next add the flour, fry a little and moisten with stock or gravy, add the tomato, peeled and cut up small, season to taste, and simmer fifteen minutes. Strain, return it to the casserole, and add the sliced meat; simmer gently for fifteen minutes. Dish up and send to table hot. Minced Beef with Poached Eggs. Procure £ lb. of underdone beef, i pint of gravy, 1 oz. of butter, \ oz. of flour, 1 teaspoonful of vinegar, 4 eggs. Cut up the meat into small dice, and sprinkle over the flour. Heat up the butter in a casserole, and fry the meat in it for about five minutes, also fry the onion minced ; add the gravy, and cook gently for ten minutes. Add the vinegar. Poach carefully the eggs and place on the top of the mince. Season to taste. Then serve. Mutton Cutlets en Casserole. Procure the best end of a neck of mutton, 2 oz. butter, 10 small button onions, a pint of brown sauce, 6 to 8 thin slices of raw ham or bacon, 12 large Brussels sprouts, salt and pepper. Cut the meat into neat cutlets, and trim off the fat. Melt the butter In the casserole and fry the cutlets and the peeled onions a light brown. Cut the slices of ham or bacon about two inches square. Wash and trim the sprouts and roll each up in a square of ham or bacon. Pour off the butter in the casserole, put the meat, ham, and sprouts and onions in the casserole. Add the brown sauce. Cover the casserole and cook the contents slowly in the oven for about an hour. Skim off all fat before serving and send to table in the casserole. Casserole Cookery 6i Mutton Chops en Casserole. Take a loin of mutton and cut it into neatly trimmed chops. Then proceed to cook them in the same manner as directed in the foregoing recipe. Pork chops or pork cutlets are treated in the same way. By way of a change small ripe tomatoes may be used in place of sprouts. JBeefsteafe en Casserole. Cut a large piece of rump steak into small fillets and season them with salt and pepper. Fry them