The paper-bag cookery manual

Left-over cooked food reheated in “Express” paper-bags will be found decidedly better than when warmed up by the old way. This is due to the fact that all the essential juices of the meat are retained instead of being, to a great extent, dissipated, as is the case by the old-fashioned pot and pan method. Minced Meat. This is made from the remains of cold meat, beef, mutton, veal, or pork. Trim off the superfluous fat and cut about a pound of the meat into slices and then into small discs. Season it with salt and pepper and sprinkle over a table-spoonful of flour. Mix in a small basin half a pint of stock or water, a tea- spoonful of Tarragon vinegar, the same of Harvey sauce or mushroom ketchup, and a few slices of finely chopped onion. Stir this and mix with the minced meat. Then put all in a well greased paper-bag, fasten it securely, place it on a grid shelf in a fairly heated oven and cook for about 20 minutes. Hashed Meat. Cut some cold meat, beef, mutton, lamb, or pork into fairly thin slices, and proceed to cook them in the same manner as directed for minced meat. “ Express ” Mixed Grill. This dish requires some nicely grilled or toasted bread, allowing one slice for each person, also half a fillet of kippered herring free from bones, half a pork sausage, and a slice of streaky bacon thinly cut. Cook these separately or together, according to the quantity, in a well buttered “ Express” paper-bag. Close up the end of the bag and fasten with clips, then place it on a grid in a fairly hot oven and cook from 6 to 8 minutes. Butter the pieces of toast, place on each a fillet of kipper, a slice of bacon, and half a sausage. Dish up, garnish with sprigs of parsley, and serve hot. Sweetbread. The following ingredients are required for this dish : — one sweetbread, 2 ozs. butter, three slices of bacon, braising vegetables, the juice of half a lemon, seasoning, and parsley for garnishing. Blanch the sweetbread, trim it, and put it between two plates to press. When cold, season to taste with salt and pepper, then put it with the butter, bacon, and some sliced carrot, onion, bay leaf, and the lemon juice into a well buttered “Express” paper-bag, place this, when properly sealed up and fastened with wire clips, on a grid shelf and cook in a hot oven for about 20 minutes. When cooked, take up the sweet- bread, dish up, pour over the liquid found in the bag, garnish with parsley and serve hot. Roman Macaroni Pie. Line a rather shallow pie dish with cooked, i.e., boiled, macaroni. Have ready some cooked cold meat, such as roast beef, mutton, veal, rabbit, chicken, tongue, ham, or cold game, cut it into rather small and thin slices, and place them in layers in the pie-dish. Pour a little white or brown sauce over each layer, and season to taste with salt, pepper, and very little grated nutmeg. When the dish is full pour over a good layer of white sauce, sprinkle over some grated cheese, and cover neatly with boiled macaroni. Upon this put a little melted butter, and strew over a little more grated cheese. Now place the pie-dish in an “ Express ” paper-bag, fold in the ends and fasten with clips, and bake in a hot oven for about half an hour. Oxford Duck.