Entrees made easy

; Cut some neat slices of cold boiled salt beef, removing all fat, and fry them in a little butter or dripping for 2 or 3 minutes, taking care not to let them get in the least hard, and just warm a few slices of the fat in the oven ; keep these hot. Meanwhile boil together a cabbage and 2 fairsized potatoes with a suspicion of onion, pepper and salt (the remains of cold cabbage and potatoes answer admirably) ; pass these through a sieve, mixing them well together, and working into them about 1^ oz. of dripping or butter, pepper and salt. Bake this in a hot oven for about 30 minutes. Dish this neatly, and arrange the slices of beef and fat alternately round it. Hashed Veal à la Bombay (Hot). Slice and fry an onion till of a golden brown, then take it out of the pan, putting in a spoonful or so of curry powder ; fry this also, then pour on to this \ pint of any good second stock or water, add in 1 or 2 sliced tomatoes, the onion, and 1 oz. of brown roux, letting it all simmer together at the side of the fire till the sauce is quite thick. Meanwhile blanch some stoned raisins, and when the sauce is ready, lay in some neatly-trimmed slices of cold roast veal together with the raisins, leave it all at the side of the stove, and let it remain there till the meat is quite hot, but on no account must it boil. Serve on a wall of nicely cooked rice, with the sauce round. Beef in Paper Cases (Hot). r — Cut some neat slices of cold roast beef, have ready some oiled oblong-shaped pieces of white paper, lay a slice of fat bacon on this, then the slice of meat seasoned with pepper and salt and a little parsley, then another slice of bacon ; fold the paper over it all, taking care to fasten it securely. Broil for rather under 15 minutes over a clear fire ; serve very hot, with sauce handed round, if liked. Any meat can be used in this way, the remains of chicken being especially good, putting a thin slice of chicken and one of tongue between the 2 slices of bacon. Moisten it with a little thick tomato puree, and cook as before. Blanquette of Veal (Hot). Really for this the veal should be specially cooked, using the tendron or gristly part of the breast bones, but slices of cold cooked veal answer admirably. Fry some sliced onion in hot veal dripping if possible, but ordinary dripping does. When these are almost cooked, but not coloured, sprinkle in 1 tablespoonful of flour, stirring this well in ; when thoroughly mixed, pour in the requisite amount of white stock or water, season to taste with salt, pepper, a grate of nutmeg, and, if liked, a little mace ; bring this just to the boil, lay in the meat, cover down the pan, and let it simmer very gently for 15 minutes ; then lift out the meat on to a hot dish, add to the sauce a yolk of egg beaten up with a spoonful of cream or milk, and a squeeze of lemon juice ; strain this sauce very hot over the veal. Garnish, if liked, with fried croutons, spread with Maitre d’Hotel butter. Any white meat, such as lamb, chicken, etc., may be treated in exactly the same way. If liked, some mushroom trimmings may be cooked with the sauce, or some fried or broiled mushrooms added as a garnish. Hashed Chicken (Hot). Cut off all the flesh from either a boiled or roasted chicken, removing all skin, and put all