The victory cookery book

trim them to an oblong, season with salt, pepper and herbs, then roll up and tie with — two strings. Fry them lightly in fat, add the — onions and bacon cut into dice and blanched, — and fry to a nice colour. Cover with water, — season with salt and pepper, and simmer for | 1 hour. Remove the fat, add the peas, and | cook until the whole is tender. Mix a little — potato or corn flour with some of the cooled — liquid and then add it to the remainder to form a slightly thickened gravy ; correct the — seasoning and serve. The peas could be cooked plain if desired, and then ½ oz. flour should be sprinkled over the rolls after frying so as to form a thickened — gravy without the final addition of the corn | or potato flour. Use the meat trimmings — inside the meat rolls. Mock Duck and Apple Sauce Materials.—4 slices of lean mutton weighing 8 oz. each, stuffing as for duck (sage and — onions), little salt and pepper, 1 egg, fresh — or dried, or ½ oz. flour, a few thickly cut — slices of fat bacon, gravy and apple sauce. __ Method.—Flatten the slices of mutton — and trim to an oval, season with salt and — pepper. Prepare a stuffing as for duck, and — bind with the egg. Fill the centre of the ovals of mutton and roll up. Cover with the bacon and skewer them into shape. Roast plain, and serve with gravy and _ apple sauce. , Meat Salad _ Materials.—Some slices of cooked meat, preferably stock meat well cooked with | plenty of gristle, some thinly cut rings of onion, sliced beetroot, potatoes, tomatoes, cucumber and any other vegetable, a little salad dressing of any kind, a little chopped _ herbs, parsley, tarragon and chervil. | Method.—Mix all together, baste thor- | oughly with salad dressing, then arrange | neatly in a salad dish and keep as cool as _ possible. Sprinkle with chopped herbs. Savoury Maize Roll | Materials.—Suet maize paste (see pp. 182 | or 189), sausage meat, vegetable gravy or _ vegetable sauce (see p. 22). Method.—Use suet maize paste as given for - maize jam roll, place the sausage meat in the centre and roll up, tie in a cloth and steam for 2 hours. Serve with gravy or vegetable gravy or sauce. Pilaw Maiterials.—1 oz. fat, 1 oz. chopped onion, — 4 Ib. lean mutton (if tough, part cook it), 41b._ peeled tomatoes, 1 pint stock, % lb. rice (raw), seasoning to taste. : Method.—Cut the mutton in small squares — and fry in the fat. Add the onion and rice and stir until hot, then add the tomatoes, | peeled and cut up; season and cover with the stock and cook until meat and rice are sufficiently done—about 20 minutes. Other vegetables, such as artichokes or aubergines, may be added and all. cooked together. Stock Meat and Rice Croquettes Materials.—A little fried chopped onion, _ Worcester sauce, salt, pepper and spice, — crumbs or cooked rice or potatoes, batter, — gristle and meat pickings from soup bones. __ Method.—When bone stock is made there remains on the bones a certain amount of — meat, skin and gristle, which, although it has — lost its savour which it has given to the stock, has still a certain value as a food. This, when mixed and added to fried chopped — onion and a little Worcester sauce, well seasoned with salt, pepper and spice, is