The book of plain cooking

adding to it a little pepper, salt, and mace. Have the pie -dish ready, well buttered, and place your mashed potato round it ; then put in your chopped meat. If you should not have any stock, a little water may take the place. Then place a layer of the mashed potatoes and several small pieces of butter on the top of the potatoes. When nicely browned, serve with a frill round the dish. Should you like it more highly seasoned, in mincing the meat you may put onion, mace, parsley and sweet herbs. If you are making your pie from beef, a little grated lemon-peel is always an improvement. 170. Croquettes of Fowl Take all the flesh off the bones, and mince it very finely, adding to it a little bacon, some bread-crumbs, a slight sprinkling of mixed herbs, and a good-sized piece of butter. Mix all well together with a well-beaten egg or eggs, according to the quantity of fowl. Roll in egg and vermicelli, and fry brown ; well drain, and serve on a dish-paper garnished with parsley. A few baked tomatoes make a pleasant relief to the dish. Croquettes should be fried in a basket. Should you not have one, you must watch most carefully whilst they are frying, and see that they are covered in boiling fat. The bones can be stewed down, and made into a sauce. 171. Turkey Scallops Mince very finely the meat that is left on the bones, and put with them some finelychopped parsley, pepper, salt, and a sprinkling of sweet herbs. Make enough white sauce, in which there is mace, to moisten, but not more. Well butter a scallop shell, and place a layer of bread-crumbs in it, then the turkey mixture. Cover with bread-crumbs and grated cheese, and put small pieces of butter over, and place in the oven to brown, or under a gas grill (provided they are warmed through first), and serve in the shell. 172. Fricasse of Mutton In boiling a leg of mutton for a small family, the usual question is to know what to do with the cold meat. Reserve the stock in which the joint has been boiled, and skim off all the fat. Cut slices from the joint, and put into a saucepan with some of the stock. Let it gently boil. Place in another saucepan some milk, an onion, a piece of lemon-peel, a blade of mace, and a little grated nutmeg. Make a thickening of flour, butter, and milk, and when the slices of meat are thoroughly warmed, pour a little of the stock on the thickening, and let it gently boil. Then serve over the slices of mutton. You have still the bone and the remainder of the stock, of which to make another dish — either hash or Irish stew. 173. Minced Veal A simple and economical way of using up cold veal is to mince it. The addition of poached eggs serve two purposes — to make it go further, and also to embellish the dish. Mince the veal minutely, and in mincing, add on a little lemon-peel, finely grated, some mace, and nutmeg. Should you be making your mince from the remains of boiled veal, you will have your stock ready, with the exception of a little onion, which may be chopped with the veal ; if from roast veal, you must put the bones on to stew, with just enough water to cover them, adding onion, sweet herbs, mace, etc. After it is well boiled up, strain off, and put it to cool. Make a thickening, in the ordinary way, of flour, pepper, salt ; and serve with sippets of toast and bacon.