Easy dishes for small incomes, or, The housewife's guide to practical cookery

1. Remove the skin and gristle from the veal and then mince the remainder. 2. Put the skin, gristle, carrot, onion, piece of lemon peel and a few sprigs of parsley into a saucepan and pour over sufficient cold water to cover. 3. Simmer slowly for one hour, add pepper and salt to taste, and sufficient browning to make the gravy a nice colour. 4. Strain though a coarse cloth, return to the saucepan, thicken with a little flour and bring to a boil. 5. Add the meat and simmer for twenty minutes, taste and if necessary, add the ketchup. 6. Serve very hot, garnish with sippets of toast, slices of lemon and tufts of parsley. 7. Boiled macaroni may be served with the veal if liked. N.B. — After the meat has been added to the gravy, the mince must not be allowed to boil. MUTTON CHOPS 1. Rub a hot girdiron with a little butter or mutton suet. 2. Dip the chops into warm butter, then lightly dust with pepper. 3. Place them on the gridiron over a clear fire ; turn them every three minutes, hut not with a fork. 4. Cook for three minutes, place on a hot dish, put a few small pieces of butter on the chops, sprinkle a little pepper and salt over them. 5. Serve as soon as they leave the fire. MUTTON CUTLETS Ingredients : The best end of a Neck of Mutton Egg Bread Crumbs Fat for Frying. 1. Cut the mutton into cutlets, half an inch thick, and then chop each bone short and trim them neatly. 2. Brush over with beaten egg and dip into bread crumbs. 3. Fry in boiling fat to a golden brown colour. 4. Serve round a pyramid of peas, spinach or mashed potatoes, and send to table with a tureen of tomato sauce. N.B. — Cutlets are best prepared at the butcher’s, as the bones should be chopped to give them a nice appearance. PIG’S FRY Ingredients : Pig’s Fry Three or four Apples Powdered Sage Leaves Half a gill of Gravy Pepper and Salt. 1. Peel, core and mince the apples. 2. Cut the fry into neat pieces. 3. Line a baldng tin with the apples, and then arrange alternately the liver, sweetbread, fat, kidney and heart. 4. Dust over with the powdered sage leaves, pepper and salt. 5. Pour in the gravy and cook in a quick oven for an hour, 6. Serve hot. POOR MAN’S GOOSE Ingredients : Shoulder of Mutton Sage and Onion Stuffing Pepper and Salt. 1. Bone an Australian shoulder of Mutton, 2. Spread over it some well-made stuffing. 3. Roll the meat up neatly and tightly, and place on a baking tin. 4. Roast for nearly two hours, basting continually. 5. Serve with roast potatoes and a dish of boiled parsnips. POTATO PIE Ingredients : One pound of Potatoes One pound of Meat One Onion Pepper and Salt One gill of good Gravy. 1. Wash, peel, and boil the potatoes. 2. Cut the meat into small slices. 3. Butter a dish and put a layer of potatoes at the bottom, then a layer of meat, and one onion. 4. Season with a little pepper and salt and repeat the layers until the dish is nearly full. 5. Cover with a lid of mashed potatoes, score the top with a knife, and bake in a hot oven from three quarters of an hour to one hour. 6. When the first slice is cut from the pie pour in the hot gravy. POTTED BEEF Ingredients : Two pounds of lean Meat Quarter of a pound of Butter Cloves Nutmeg Allspice Mace Salt Cayenne.