Tempting dishes for small incomes

Divide a lobster into as nice pieces as possible, dip each into good frying butter, adding to it a little cayenne pepper and a few drops of essence of anchovies. Fry in hot fat as quickly as possible. Macaroni Quenelle. Take one ounce of macaroni, four ounces of bread-crumbs, two eggs, half a pint of milk, a teaspoonful of minced parsley, a pinch of mixed herbs, a dust of cayenne and salt to taste, two ounces of melted butter, and two spoonfuls of chopped ham ; boil the macaroni till cooked, cut it into small pieces, boil the milk and pour on the bread-crumbs and soak for five minutes, add the macaroni, herbs, eggs, melted butter and ham, steam in a well-buttered basin for an hour, and serve with brown mushroom sauce over it. Meat Fritters. Take any remains of a chicken or veal, or even mutton or lamb, mince very finely ; season highly with onion, chopped parsley, and a little mixed sweet herbs. Make all this into a liquid state by mixing it in a little pale stock and milk, then place this mixture into a soup plate and let it get cold and set into a firm jelly. Cut little pieces out about an inch and a half in diameter, flour them well, dip them into batter, and then plunge them into smoking-hot fat . These are also very good made with calf’s liver, seasoned with shalot or garlic, for those who do not object to the flavour. Meat Toast. Take any sort of meat that has been served at table, cut it into small square pieces, and make a well- thickened ragout of it ; when cold, put in the yolks of two raw eggs, arrange the meat upon some crumb of bread, and draw a knife dipped in a beaten egg over it. Grate some bread upon the whole, fry, and serve with clear sauce. Mushroom Cutlets. Remove the peel and stalk from a dozen large mushrooms, scrape out the gills, wash and chop them fine, mix with them sufficient good sauce to bind them together, add a little chopped parsley, salt and pepper, the yolks of two raw eggs, and place on the stove in a saucepan to come to boiling-point without actually boiling ; turn the mixture on to a plate to cool. When wanted, divide this into six or eight equal portions with the aid of a palette-knife, add a little flour and form them into cutlets ; then egg, crumb, and fry in hot fat. Dish them in a circle with a few peas in the centre and white mushroom sauce round. Mutton Collops. Chop some parsley and one shalot, and get small thin slices, about two inches square, from the chump end of a loin of mutton. Fry the collops alone, till brown on both sides, in a stewpan with one ounce of dissolved butter. The fire should be brisk, and the collops turned up and down in the butter. When done take them out, put in the parsley and shalot, add a little more butter, and stew for five minutes. Then add a tablespoonful of flour, a tablespoonful of catsup, a little stock, and the juice of half a lemon. Put in the collops, make them hot but do not boil them ; pour the sauce over and serve with potato balls. Mutton-Chops aux Legumes.