The book of plain cooking

174. Devilled Bones A devilled bone is a very acceptable addition to the breakfast or supper-table. A beef bone requires mustard, pepper, and salt, all to be well mixed together with butter. Cut the bone, adding the mixture, and put it in the oven, or on a grill. The bladebone of a shoulder of mutton or lamb makes a delicious grill, only in this case you must omit the mustard. Cooked tomatoes or mushrooms should accompany either of these dishes. 175. Hashed Goose Goose does not require a rich stock. Place the bones in some thin stock, and let them boil up, and then simmer till done, when strain off and let get cold, so as to skim off the fat. Then put in the pieces of goose, and let come to the boil, when make a thickening of mushroom ketchup, flour, and a little wine. Have ready some tinned peas to place round the dish. The peas are much better cooked separately, as they then retain their colour. 176, Cold Meat Cutlets Cut thickly, as nearly as possible in the form of cutlets, portions of either cold beef, mutton, or G 9o lamb. Place these in a pie-dish, pouring over them a little oil and vinegar, some finely - chopped parsley and tarragon. These slices must remain in soak for quite an hour. Boil some potatoes, and mash them through a sieve, adding a very slight sprinkling of pepper, salt, and nutmeg, and let them get cold. Flour a board, and roll the cold potatoes upon it. Cover smoothly the slices of meat separately, brush over with beaten egg, and roll in bread-crumbs, and fry in a deep pan in plenty of boiling fat. Well drain, and serve on a dishpaper. 177. To Cook up Cold Mutton Quickly Many people have an utter aversion to cold mutton, especially the leg, and that more particularly when underdone. A few slices cut thick should be placed in a pie- dish with a dusting of flour, pepper and salt, and a goodsized piece of butter. When thoroughly warmed through, add some Worcestershire sauce and a little stock or water. 178. Bubble and Squeak Fry cold cooked greens and potatoes, which have been chopped very fine, and well seasoned 91 , witli pepper and salt, and place them upon a dish. Cut some slices from a joint of cold boiled beef, and fry them in butter, and arrange on the top of the vegetables. 179. Potato Rissoles Potatoes may be used up in many ways. One of the best and simplest is to make them into rissoles. Mash the potatoes as finely as possible, adding to them pepper, salt, and a few mixed herbs, and mix them well together with an egg. Roll them into balls, and put into boiling fat, and fry to a nice brownness, then strain them on paper, and serve on a dishpaper garnished with parsley. 180. Asparagus and Cheese Surplus asparagus cooks up very pleasantly with cheese, and, indeed, serves as an entree. Put it on a fire-proof dish, which should be buttered, and scatter some grated cheese over it. Put it in layers, neatly arranged, sprinkling grated cheese amongst it, and a dusting of salt and pepper. When you come to the top layer, make some white sauce, in which their is mace, a flavouring of lemon-peel, and cayenne. Put this over it, and then grate some bread-