Domestic and economical cookery recipes

Add to half a pint of milk one tablespoonful of finely chopped beef suet. Cook slowly until the suet has become thoroughly dissolved. Skim well. Pour into a warm cup, and serve before it gets cool. No. 557. TREACLE POSSET. \ pint of milk | 2 tablespoonsful of treacle Put the milk into a saucepan, bring it to the boil, then add the treacle ; re-heat it, then draw it to the side of the gas and let it stand there for a minute or two, then strain it and serve it very hot. This is an excellent drink for colds and should be taken in bed. COLD MEAT COOKERY. No. 558. CURRY. 1 lb. of cold meat 1 tablespoonfulof curry powder 1 tablespoonful of flour 4 pint of stock 2 ozs. of butter 2 small onions 1 dessertspoonful of cocoanut (unsweetened) A little pepper and salt 4 lb. of rice Melt the butter, and fry the onions slightly, add curry powder and flour, then stir in the stock gradually, let it thicken, add seasoning [and cocoanut, let all simmer slowly for half an hour. Put in the meat, cut into dice, and when it is thoroughly heated (it must not boil) serve upon centre of hot dish, with border of boiled rice. N.B. — The rice for curry should be thrown into plenty of fast boiling water, with a little salt, and boiled fast for 12 or 15 minutes, then strained through a hair sieve, and allowed plenty of time to dry before a fire before serving. No. 559. HOT POT. 1 lb. of beef and mutton 2 lbs. of potatoes 2 onions \ pint of water 2 teaspoonsful of flour 1 ,, of salt 4 of pepper Cut the meat into nice sized pieces, mix the seasoning, dip each piece of meat into it. Put half the meat at the bottom of a pie dish, then half the onions sliced, and half the potatoes peeled, parboiled and quartered. Repeat this, pour over the water, cover, as this keeps it moist, and bake in a slow oven 2 or 3 hours. N.B. — If the potatoes be not parboiled, they get very dry and hard No. 560. RISSOLES ^lb. cold meat (chopped finely) | small onion „ £ tablespoonful of parsley (chopped finely) ^ tablespoonful of sauce or catsup Melt the dripping in a small saucepan ; when hot put in the onion and fry till tender ; add flour and stock, stirring all time, boil well ; add catsup and parsley. Mix well with the meat and spread out to get cold ; divide into small pieces, make into balls (flour the hands). Dip each one into egg and cover with bread crumbs. Fry a nice brown in deep hot fat. Drain on soft paper. Dish in a pile and garnish with parsley. N.B. — Instead of making sauce to bind the rissoles, an egg may be used, and quarter of a pound of mashed potatoes added. ^ gill of stock £ oz. of dripping ^ oz. of flour Seasoning Egg Bread crumbs Sauce to bind No. 561. MINCED VEAL. Minced veal ^ lb. of bacon I small blade of mace 1 teaspoonful of salt | 1 lb. cooked veal 1 pint of stock 1 oz. of flour. 1 oz. of butter j ^ teaspoonful of pepper Cut the veal in very small pieces, put the butter into a saucepan, add the flour, stock, mace, salt and pepper ; simmer about half an hour, take out the mace, and put in the veal ; let it hot through, but do not allow it to boil ; roll the bacon and cook it, pour the veal on to a dish and place the rolls of bacon round it. No. 562. THATCH PIE.