The victory cookery book

salt, pepper, nutmeg, herbs, and add sufficient breadcrumbs to stiffen the mixture. Shape into balls, roll in flour or breadcrumbs, and place these with the cabbage, and cook for 30 minutes. Dish up the liver dumplings to form a border. Cook the cabbage so that there is just sufficient liquor left to form the gravy. Veal, Mutton, or Rabbit and Potato Ragout — _ Materials.—4 lb. cooked veal or other — pes meat free of bone, 1 lb. potato gnocchi (see p. 137), 4 oz. onions, 1 oz. fat, 4 oz. flour, 2 tomatoes, 1 pint water, salt, pepper and a pinch of spice or herbs. Method.—Fry the onion in the fat, add | the flour, and cook to a nut-brown colour ; when done, add the tomatoes, peeled and cut into dice (the pips removed), then add_ the water. Bring to the boil, seasoning | with salt, pepper and spice. Now add the | meat cut into dice and the potato gnocchi. | Cook freely for 20 minutes. Meat Loaves and Stewed Beetroot | Materials (Meat Loaves).—4 oz. cooked | meat, 2 oz. breadcrumbs, 1 egg, 1 02. fat, | salt, pepper and nutmeg. (Beetroot).—1 lb. - ' eooked beetroot, 2 oz. onion, 1 oz. fat, 1 _ tablespoonful vinegar, salt and pepper. | Method.—Mix the cooked meat, bread- | crumbs (fresh or soaked and squeezed dry), egg, fat, salt, pepper and nutmeg well together. Shape into rolls, place in a | greased baking dish, sprinkle with breadcrumbs and fat, and bake in the oven. _ When done, remove, add a little stock to _ rinse out the pan, and strain the gravy over | the loaves, and garnish with cooked beetroot. Sheep’s Trotters Materials —4 scalded sheep’s trotters, carrot and onion, bouquet of savoury herbs, — 1 clove, 6 peppercorns, a little salt, nutmeg — | -and chopped parsley, 2 oz. flour, a oz. fat, + gill milk, 1 teaspoonful of lemon juice. Method.—Parboil the trotters, then place in cold water and bring to the boil with the — carrot, onion, herbs, clove, peppercorns and a little salt. When done, remove all the bones, and prepare a sauce as follows in a casserole: Mix the flour with the fat and reduce the liquor till only 14 gill is left. Add this by degrees to the flour and butter, then add the milk and boil for 10 minutes. Grate a little nutmeg with the lemon juice, add a little sauce and mix well together, then return to the remainder of the sauce and boil. Add the drained trotters and simmer for 10 ‘minutes. Cooked button onions and mushrooms may be added. The sheep’s trotters can be made into fritters and served in any way in which calf’s head is served. Minced and added to a vegetarian Scotch broth they form a sub- . stantial and nourishing dish. Fried Ox Cheek or Ox Cheek Fritters Materials.—1 Ib. ox cheek, 1 oz. fat, a little egg and breadcrumbs. _ Method.—Slice the cheek and place it on some shredded onion and 1 oz. fat, salt and a | pinch of spice. Cover and let it ** sweat ”’ 5 add water little by little, and cook and turn until the cheek is done. Let it cool under a heavy weight. With the gravy make a brown sauce, half of which reduce and use to coat the slices of ox cheek. Then egg and breadcrumb the slices twice, fry in deep fat, and serve with the remainder of the sauce. Fritters can be made by coating one slice of ox cheek with sauce, covering it with another slice, then passing them through frying batter and baking them in a hot oven. Ox cheek makes excellent broth, patties, salad, etc. Meat Rolls or Olives with Peas Materials.—Some slices of raw beef, a little salt, pepper and herbs, a little fat, 1 dozen button onions, 2 oz. bacon, $ pint fresh or soaked and steamed dried peas, little potato flour or corn flour. Method.—Cut the slices of beef, flatten and Boos |