Tempting dishes for small incomes

Cut some slices from a calf’s head (cold) and mask with tomato sauce, dip them into batter and fry a nice golden colour. Serve crisped parsley as a garnish. Chicken Cutlets. Trim the remains of a cold roast or boiled fowl into nice cutlets. Cut pieces of bread the same size and shape. Fry the bread to a pale brown in butter and put in the oven with the door open to keep warm. Dip the cutlets in melted butter mixed with the beaten yolk of an egg, roll in bread-crumbs, season with salt and pepper, and fry for five minutes. Serve each cutlet on a piece of fried bread. Fried Chicken. Cut a chicken into pieces, lay it in salt and water, which should be changed several times. Roll each piece of chicken in flour and fry in very hot butter or clarified dripping. Season with pepper and salt and a trifle of cayenne, and serve hot. Croustades of Chicken. Pick the remains of a cold boiled chicken free from bones and skin and pound thoroughly with a third of its quantity of white sauce, season with salt and pepper, and pass through a wire sieve. Work this in a stewpan with half a gill of cream over the fire with a wooden spoon till it is hot and light ; if it should be too soft stir in the yolk of an egg ; fill the croustade case and cover the top with hard boiled yolk of egg passed through a wire sieve, on which sprinkle a little chopped parsley. Garnish round with crisped parsley. Make the croustade case with two ounces of flour, the yolk of an egg and a pinch of salt worked into a smooth paste with cold water, roll out these, and then stamp out as many rounds as possible with a good-sized plain cutter, gather up the rough pieces and make them into a ball. Now roll out one of the rounds of paste much thinner and place it in the mould, dip the ball of dough into flour and press it in the lined mould, trim off rough edges, remove the ball and fill with rice that has been mixed with a third part suet. Fill as many croustades as required and bake them a pale colour. Stewed Duck. Cut a duck into joints and fry a light brown in butter. Put them in a stewpan with half a pint of gravy, a couple of large onions, a little salt, parsley, two sage leaves, and a sprig of marjoram. Cover and stew till tender. Remove the onions and herbs, add a little pepper ; skim ; mix a little flour into the gravy, stir and boil. Curried Eggs. Fry two sliced onions in butter, then add a tablespoonful of curry powder, and fry this also for a minute or two ; then pour the whole into a stewpan with a pint of broth. Let all stew till the onion is perfectly tender, then mix a small cup of cream (or milk thickened with arrowroot and slightly sweetened, or a cup of cocoanut milk), and simmer all together for five minutes. Cut six hard-boiled eggs into quarters and let them heat thoroughly, but do not let them boil ; run the sauce through a hair sieve before putting in the eggs. Egg Cutlets. Boil hard six eggs, and when cold and shelled cut them into rather thick slices ; dip each slice into beaten egg, roll in bread-crumbs seasoned with pepper, salt, and minced parsley ; fry them a light brown, and do not let them lie in the fryingpan an instant after they are cooked. Drain them free from fat and lay them on a very hot dish, arranged neatly, and pour some boiling gravy over them.