Keep the bacon gravy for making oatcakes, or for eating with bread instead of butter. The rind of the bacon should not be cut off until it is cooked, as without it the bacon curls up while cooking, and so is unequally cooked. Toasted Bacon. — Cut the bacon into very thin slices; hold each slice on a fork, putting the fork 78 MEAT— FRYING. / through the fat part ; hold it in front of a bright fire, over a hot dish, till the bacon begins to brown ard the fat to curl ; cut off the rind ; arrange neatly or a hot dish, and serve alone or with poached eggs. Bacon may also be toasted on the hooks in a Duxh oven. B ried Tripe. — Required: *4 lb. cooked tripe; 3 oz. flour ✪ Dressed Tripe ; about 1 )4 gills water ; teaspoonful salt ; x pinch of pepper. Mix the flour, pepper, and salt together; add gradually enough water to make a thick batter. Cut the tripe into neat small pieces ; dry them ; dip each piece with a fork into the batter. Fry according to general directions, page 43. Dressed Cutlets. — Required: 2 small mutton chops with a long bone in each : about 2 oz. stale bread crumbs ; 1 small egg ; 2 oz. butter ; 1 tea- spoonful flour ; 1 pinch of salt ; 1 pinch of pepper. Trim the cutlets neatly, leaving about an inch of the bone bare ; sprinkle with the pepper and salt ; cover slightly with the flour. Break the egg on a plate, beat slightly with a fork ; cover each cutlet well with the egg, using a feather or brush; toss them in the bread crumbs in a sheet of kitchen paper. Melt the butter in a thick frying-pan, but do not let it dis- colour. Place the cutlets in the pan, and fry very slowly till the butter round each cutlet begins to brown. Then turn carefully with a knife ; cook the other side in the same manner ; when ready, place them on kitchen paper to absorb the butter. Serve neatly with mashed potatoes, and garnish with parsley. COLD MEAT COOKERY. 79 XIV.— COLD MEAT COOKERY. Hash. — Required : J/?, lb. cold meat ; i sprig of a flavouring herb ; i heaped teaspoonful flour ; /2 oz. dripping; pint pot liquor or water; i large tab e spoonful ketchup ; teaspoonful vinegar ; i pinch of pepper ; hi teaspoonful salt. . . Cut the meat into thin slices; melt the dripping m a small stew-pan ; remove it from the fire ; add the flour and mix well ; pour m gradually the pot liquor or cold water, stirring till smooth. Add the other ingredients except. the meat; stir over the fire till it has boiled for three minutes. Draw the pan to the side of the fire to allow the sauce to cool; remove the sprig of herb ; place the pieces of meat in the sauce ; simmer very gently for about ten minutes , be careful not to let it boil, as the meat will harden. Serve hot, with sippets of toasted bread. Shepherd’s Pie. — Required: lb. cold meat; i lb. cold potatoes; 2 small onions; 1 sprig flavouring herb ; 1 teaspoonful flour✪ Dressed Cutlets ; 1 oz. dripping ; 1 table- spoonful milk ; 1 teacupful cold water or pot liquor ; 1/ teaspoonful pepper ; ^ teaspoonful salt. ✪ Macaroni and Meat Shape

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Keep the bacon gravy for making oatcakes, or for eating with bread instead of butter. The rind of the bacon should not be cut off until it is cooked, as without it the bacon curls up while cooking, and so is unequally cooked. Toasted Bacon. — Cut the bacon into very thin slices; hold each slice on a fork, putting the fork 78 MEAT— FRYING. / through the fat part ; hold it in front of a bright fire, over a hot dish, till the bacon begins to brown ard the fat to curl ; cut off the rind ; arrange neatly or a hot dish, and serve alone or with poached eggs. Bacon may also be toasted on the hooks in a Duxh oven. B ried Tripe. — Required: *4 lb. cooked tripe; 3 oz. flour ; about 1 )4 gills water ; teaspoonful salt ; x pinch of pepper. Mix the flour, pepper, and salt together; add gradually enough water to make a thick batter. Cut the tripe into neat small pieces ; dry them ; dip each piece with a fork into the batter. Fry according to general directions, page 43. Dressed Cutlets. — Required: 2 small mutton chops with a long bone in each : about 2 oz. stale bread crumbs ; 1 small egg ; 2 oz. butter ; 1 tea- spoonful flour ; 1 pinch of salt ; 1 pinch of pepper. Trim the cutlets neatly, leaving about an inch of the bone bare ; sprinkle with the pepper and salt ; cover slightly with the flour. Break the egg on a plate, beat slightly with a fork ; cover each cutlet well with the egg, using a feather or brush; toss them in the bread crumbs in a sheet of kitchen paper. Melt the butter in a thick frying-pan, but do not let it dis- colour. Place the cutlets in the pan, and fry very slowly till the butter round each cutlet begins to brown. Then turn carefully with a knife ; cook the other side in the same manner ; when ready, place them on kitchen paper to absorb the butter. Serve neatly with mashed potatoes, and garnish with parsley. COLD MEAT COOKERY. 79 XIV.— COLD MEAT COOKERY. Hash. — Required : J/?, lb. cold meat ; i sprig of a flavouring herb ; i heaped teaspoonful flour ; /2 oz. dripping; pint pot liquor or water; i large tab e spoonful ketchup ; teaspoonful vinegar ; i pinch of pepper ; hi teaspoonful salt. . . Cut the meat into thin slices; melt the dripping m a small stew-pan ; remove it from the fire ; add the flour and mix well ; pour m gradually the pot liquor or cold water, stirring till smooth. Add the other ingredients except. the meat; stir over the fire till it has boiled for three minutes. Draw the pan to the side of the fire to allow the sauce to cool; remove the sprig of herb ; place the pieces of meat in the sauce ; simmer very gently for about ten minutes , be careful not to let it boil, as the meat will harden. Serve hot, with sippets of toasted bread. Shepherd’s Pie. — Required: lb. cold meat; i lb. cold potatoes; 2 small onions; 1 sprig flavouring herb ; 1 teaspoonful flour ; 1 oz. dripping ; 1 table- spoonful milk ; 1 teacupful cold water or pot liquor ; 1/ teaspoonful pepper ; ^ teaspoonful salt.

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