Domestic cookery

Cut the veal and ham into very thin pieces ; mix on a plate the flour, salt, pepper, sweet herbs, lemon rind, cayenne, and mace, roll in this seasoning each piece of veal, and lay in a pie dish, alternately, layers of veal, ham, and egg, cut in slices ; pile this in the centre of the dish, add two tablespoonfuls of water ; line the edge of the dish, cover and decorate with rough puff pastry (page 84), or puff pastry (page 82) ; when baked add a little very good seasoned stock, which should become a jelly when the pie is cold, or a little gelatine may be added ; garnish with parsley if served cold. COLD MEAT COOKERY. No. 97. BEEF FRITTERS. ^ lb. very finely minced cold beef or mutton 4 oz. flour 2 eggs A few grains cayenne i pint water I teaspoonful salt J teaspoonful pepper Some fat for frying Put the flour into a basin. Add the water gradually, beat until quite smooth, add the yolk, also the whites whipped to a stiff froth, the salt, pepper, and minced meat ; drop this mixture in small pieces into some smoking-hot fat, and when nicely brown, drain on soft paper. Dish round a dish, decorate with parsley, and serve hot. No. 98. BEEF (Minced). 1 lb. minced beef or mutton 1 oz. flour i pint gravy or stock 1 dessertspoonful mushroom ketchup 1 small onion 1 oz. butter 1^ teaspoonful salt ^ teaspoonful pepper Put the butter into a pan, and when hot brown in it the onion, finely minced, then the fiour ; add the gravy, salt, pepper, and ketchup ; boil 8 or 4 minutes, then add the minced meat ; allow this to warm through, hut not to boil ; pour in a heap into a dish ; garnish with toasted sippets of bread and parsley. The onions may be omitted if not liked. No. 99. BEEP (Hashed). 1 lb. cold beef, cut in thin slices 2 small tomatoes • i onion 1 oz. butter I teaspoonful salt J teaspoonful pepper 1 carrot small turnip f oz. flour ■j pint gravy or water 1 dessertspoonful Worcester sauce Put the butter into a saucepan, and when quite hot, brown in it the onion (Sliced), also the fiour ; add the stock, and boil up. Add tomatoes, carrot, turnip (cut up), Worcester sauce, pepper, and salt ; simmer slowly three-quarters of an hour ; skim the fat from the gravy, lay in the meat, and simmer very slowly half-an-hour ; dish the meat neatly, and strain over the gravy ; garnish with toasted sippets and green parsley. If liked, the vegetables may be dished in the centre. E No, 100. BEEF BOLLS. i lb. minced beef or mutton § oz. flour 1 teaspoonful anchovy sauce i teaspoonful minced parsley 2 tablespoonfuls gravy j oz. butter A dust of powdered mace i teaspoonful pepper Heat the butter, and brown in it the flour ; add gravy, anchovy sauce, parsley, mace, and pepper ; boil 8 or 4 minutes ; add beef, and have ready some squares of rough puff pastry (page 84) ; put in two teaspoonfuls of the mixture ; fold over each edge, and mark with the back of a knife ; paint over with egg or milk ; bake 16 minutes (6 oz. of flour will make sufficient pastry for this quantity) ; dish on a lace paper, and garnish with green parsley. No. 101. BEEF CAKES. lb. minced beef 1 teaspoonful minced parsley 1 teaspoonful salt i teaspoonful pepper 1 dessertspoonful mushroom ketchup i oz. butter i lb. cold potatoes 1 egg i lb. bread crumbs Some frying fat