Domestic and economical cookery recipes

2 lbs. of cooked potatoes 1 lb. cooked veal, with stuffing £ pint of gravy 1 teaspoonful of salt \ teaspoonful of pepper 1 oz. of butter ^ pint of milk Mash the potatoes thoroughly, add the butter and milk which has been warmed, mix well. Cut the veal into small pieces, put half the potatoes into a pie dish, then put in the veal, stuffing, salt, pepper, and gravy, place remainder of the potatoes on the top, make them smooth with a knife dipped in hot water, bake in a hot oven thirty minutes. No. 563. MINCE. 1 lb. of cold meat | \ pint of stock or water 1 small onion j Pepper and salt to taste \ tablespoonful of flour Mince or cut the meat into dice, fry the onion in a little dripping, add flour, brown it slightly, then add the stock ; let it boil and thicken. Now put in the meat and let it get thoroughly hot, but do not let it boil. Serve with sippets of toast or a border of mashed potatoes. No. 564. HASHED MEAT. | Salt and pepper Small piece of carrot j Nutmeg Water, bones Put the bones into a saucepan, cover with cold water, and boil one and a half hours. Take out the bones and remove the fat from the stock. Fry the onion (cut in slices) in the dripping, with the flour, when brown, add the stock from the bones, and the carrot cut in very small pieces, the salt and pepper ; boil these half an hoar, then add. the meat cut in slices. Let it simmer gently for one hour, place on a hot dish, and garnish with sippets of toasted bread. No. 565. COTTAGE PIE. \ lb. of cold meat | Stock or water \ small onion | Sauce or catsup I tablespoonful of parsley | Cold potatoes Seasoning to taste Chop the onion finely and fry in a little dripping till tender ; mince the meat and parsley. Mix all well, add seasoning and sauce, put into a pie dish, add water. Cover with a thick layer of mashed potatoes ; smooth over with a knife dipped in hot water, and mark into squares with a fork. Put a few pieces of dripping on the top and put into a moderate oven to get thoroughly hot through — about half an hour. N.B. — This pie looks very pretty if a little of the mashed potatoes be made up into small balls, and the top of the pie nicely decorated with them. Cold meat 1 onion 1 oz. of dripping 1 oz. of flour No. 566. POTTED VEAL. 1^ 16. cooked veal, with stuffing | 3 ozs. of butter \ lb. of boiled ham | Grated nutmeg 1 teaspoonful of salt I 2 tablespoonsful of good gravy \ teaspoonful of pepper j Powdered mace Put the veal, ham, and stuffing through the mincing machine twice, then add to it two ounces of butter, salt, pepper, and little grated nutmeg and pounded mace, and the gravy. Mix all thoroughly, and press firmly into small pots ; cover with melted butter. No. 567. MEAT PATTIES. $ lb. of cooked meat j 1 tablespoonful of gravy £ teaspoonful of salt ! A little chopped parsley | teaspoonful of pepper j Short pastry Chop the meat finely, add to it the parsley, salt, and pepper, and gravy ; mix thoroughly. Roll the pastry out thinly, cut it in rounds having an equal number j on a round of pastry put a spoonful of the meat, wet the edges, place another round of pastry on the top, pressing the edges well together, make a small hole on the top, place on a greased tin, and bake about fifteen minutes. No. 568.