Sea Cookery

Cut the veal and ham into small squares. Butter a plain round mould, ornament it with slices of hard boiled egg at the bottom and sides, and sprinkle with a little chopped parsley. Fill the mould with layers of veal, chopped egg, and ham. Season each layer and sprinkle with lemon rind and parsley. Fill up with stock, cover with greased paper and bake in slow oven for two and a half hours. Remove from the oven, re-fill the mould with the remaining stock in which the gelatine has been dissolved and put aside till cold and set. When ready to serve dip the mould in hot water and turn it out on a dish paper. Garnish with parsley. POTTED BEEF. 1 lb. beef 1 allspice 1 clove 2 pepper corns 1 bay leaf 1 saltspoonful of salt 1 oz. butter also 2 ozs. butter to pour over when potted pinch of cayenne Cut the meat small, removing all fat and gristle, put it into a jar with the spices, bay leaf, and salt, cover with greased paper, and bake or steam for two hours. Remove from the fire, mince it finely, add the ounce of butter and cayenne pepper, and pound it into a paste. Put into pots and cover with the butter that remains, by melting it and pouring it over in a thin layer. SAVOURY OMELETTE. 3 eggs 1 tablespoonful fresh milk 1 teaspoonful finely chopped parsley 1 saltspoonful salt \ saltspoonful pepper 1 oz. butter a very small piece of grated onion Separate the yolks from the whites of the eggs, beat up the yolks with the onion, salt, pepper, milk, and parsley. Whisk the whites to a stiff froth, stir them carefully with the yolks. Have ready a very clean frying pan, with the butter in it made hot. Pour the eggs into the butter, stir well with a wooden spoon, until the omelette commences to set. Allow it to brown slightly beneath. Then put the pan into the oven until the whole is set. Brown the top in front of the fire, turn it out carefully on to a hot dish, and serve immediately. MUTTON AND POTATO PIE. 2 lbs. mutton 1 lb. potatoes 1 onion cold water 1 tablespoonful Hour 1 teaspoonful salt £ teaspoonful pepper suet or rough puff paste Cut the mutton into two inch lengths, trim off the fat. Mix the flour, pepper, and salt together, and roll the mutton in it Chop the onion. Have the potatoes peeled and cut into slices Put layers of mutton and potato alternately in a pie dish, sprinkle the onion between the layers, have the mutton a little higher in the middle than at the sides of the dish, three parts fill with cold water. Cover with paste and bake in a quick oven to cook the paste, and afterwards in a moderate oven for one hour to cook the mutton, taking care to see that the ventilator on the pie crust is open all the time. MUTTON PUDDING. 1|- lbs. lean mutton 1 small onion -J- teaspoonful salt d teaspoonful pepper suet paste 1 tablespoonful flour Line a pudding basin with suet paste in the same way as for Preserved Meat Pudding. Cut the mutton into small lumps, peel and chop the onion, mix together the flour, pepper, and salt. Roll the mutton in the flour, put a layer in the pudding basin, sprinkle with chopped onion, and continue in this way until the mould is three-quarters full. Half fill with cold water, cover with paste, then cover with greased paper, steam for three and a half hours, turn out, and serve.. MUTTON HASH. 1 lb. mutton 1 onion 1 tablespoonful dripping