The "Queen" cookery books: Entrees

Curries. — The meat for curry should properly be freshly cooked for the purpose, but very palatable dishes of this kind may be made with cooked meat, granted a little care. For the ordinary form prepare a nice curry sauce (see sauces), and when ready lay in the meat cut into neat pieces, with some hardboiled eggs, either sliced or quartered, and leave it to soak in this for as long a time as you can afford ; when wanted heat very gently without allowing it actually to cook, and serve very hot with a dish of boiled rice. Few people realise how easy it is to revive curry. Let the curry left over stand in its dish, in its own gravy, till wanted, then stir in half an ounce each of butter and delicately fried onion, a teaspoonful of curry fried in the pan in which the onions were cooked, and a gill or so of milk, reheat gently, and you will be astonished to find what a tempting dish it will make. Another way of utilising the remains of a curry is the dry curry. For this lift the pieces of meat out of the curry with just so much sauce as will stick to them ; melt half an ounce or so of butter (or even clarified dripping) in a pan, and lay in the meat, rather wide apart so that the pieces do not touch, and let them evaporate over a very slow fire, stirring them gently with a delicately clean wooden spoon, till the sauce becomes dry and powdery, when the meat will be ready. Cutlets in Cases. — Prepare a farce by mixing together half a teacupful of finely grated breadcrumbs. a large tablespoonful of very finely minced fat bacon, a chopped shalot, a little minced parsley, salt, pepper, and nutmeg to taste, binding tlie whole with the well beaten yolks of two eggs ; have ready some neat slices of underdone veal, spread each with a layer of the farce, and roll them up, wrapping each first in a slice of fat bacon, and then in a sheet of well oiled paper, fry them then for about eight minutes, and serve in the cases garnished with fried parsley. Be careful to twist up the paper cases pretty tightly. Another form of these cases is to have ready a sheet of oiled paper ; on half of this lay a slice of fairly fat bacon, next a layer of either d'TJxelles mixture, or simplv fine minced shallot or onion and parsley, and on this a slice of any underdone meat (beef or mutton is excellent thus), then more seasoning, and lastly another slice of bacon ; twist the halves of the paper tightly together to prevent the contents escaping, and broil it, or bake it in the oven, till the paper puffs out and begins to brown, when it is served at once in the paper cases. If preferred a spoonful of thick tomato puree may be used instead of the seasoning. Needless to say the meat may be of any kind, but vary the seasoning and the name accordingly. Cutlets, Coated. — Make a rich onion puree, by cooking; four or five onions in an ounce or two of butter or clarified dripping till tender enough to pulp through a sieve, then stir over the fire with the yolk of an egg, a spoonful of fine sifted flour, pepper and salt to taste ; allow it all just to boil up, then