Domestic cookery

Rub the potatoes through a wire sieve with a wooden spoon ; add to them the meat, pepper, salt, ketchup, - half of the egg, and the ^ oz. of butter, dissolved ; mix thoroughly ; form into round cakes half an inch thick ; paint over with the remainder of the egg ; put in a frying basket, and fry in a bath of smoking-hot fat ; drain, and dish in a ring on a serviette or lace paper, with a good bunch of green parsley in the centre. No. 102. CROaUETTES OF BEEP OR MUTTON. ^ lb. cold minced meat i lb. mashed potatoes 1 oz. butter 1 oz. flour 3 oz. bread crumbs 1 egg Some fat for frying 1 teaspoonful Worcester sauce 1 teaspoonful mushroom ketchup 1 teaspoonful anchovy sauce J teaspoonful pepper 1 teaspoonful salt ^ pint stock or gravy 1 teaspoonful minced parsley Put the butter and flour into a pan, and when dissolved stir in the stock ; beat until quite smooth, and boil 3 or 4 minutes ; add the sauce, pepper, salt, parsley, potatoes, and minced meat ; mix thoroughly ; set on one side until the mixture is cool and set ; form into balls a little larger than a walnut ; beat the egg slightly on a plate, paint over each of the balls with the egg, then roll them in finely made bread crumbs ; put in a frying basket and fry a light brown in smoking-hot fat ; drain on soft paper, dish in a heap on a folded serviette or lace dish paper ; garnish with green or fried parsley (page 116). No. 103. COTTAGE PIE. Some cold minced meat Some cold potatoes A little gravy Pepper, salt A little dripping Rub the potatoes through a wire sieve with a wooden spoon ; grease a pie dish, put alternate layers of potatoes and meat ; add a little pepper, salt, and gravy to each layer ; continue this until the dish is full, and leave a good layer of potatoes for the top ; mark the top with a fork, and put on a few bits of dripping or butter. Bake a nice brown, and serve hot. No. 104. CASSEROLE OF POTATOES. 1 J to 2 lb. cold potatoes J lb. cold minced meat 1 teaspoonful mushroom ketchup 1 teaspoonful Worcester sauce 1 oz. butter ^ pint stock or water ^ oz. flour Pepper, salt 1 tablespoonful brown bread crumbs 1 egg Rub the potatoes through a wire sieve with a wooden spoon ; add to them half the butter, dissolved, pepper and salt to taste, half the egg ; mix thoroughly, and with the potatoes line a plain cake tin about half an inch thick round the sides and the bottom ; the cake tin must first be well buttered, and then line with brown bread crumbs ; in lining this take care not to disarrange the crumbs, also press the potatoes well in, or the casserole will break when turned out ; paint over the inside and top with the remaining half of the egg ; bake 20 minutes, or until a nice brown ; turn out into a dish, then it will be necessary to turn it back on to the dish, as when turned out of the mould it will be the wrong way up ; have ready the meat, prepared as follows : Put 1 oz. of butter into a pan, and when hot brown in it the flour ; then add the stock, ketchup, sauce, pepper, and salt ; boil 3 or 4 minutes ; then add the minced meat ; let this slowly heat through, but on no account boil ; pour this into the centre of the casserole. Decorate and garnish the dish with green parsley. No. 106. CASSEROLE OF RICE. ^ lb. rice 1 1 tablespoonful cream 1 1 tablespoonful brown bread, crumbs 2 i lb. minced chicken or veal 1 i pint white stock or water 1