Cassell's dictionary of cookery

Bone a breast of mutton, flatten it out well, lay over it mince made of Australian mutton well seasoned, roll it up very tightly, and tie securely with tape. Bake in a quick even, and serve, after untying it, with this sauce: — Cut up into very small square pieces an ounce of lean ham or bacon, the same quantity of carrot, celery, and onion, a bay-leaf, a little thyme, twenty peppercorns, and a bit of mace. Fry these the size of a walnut in fat till the whole gets well browned ; add a wine-glassful of vinegar, half a wine-glassful of ketchup, and a tea-spoonful of anchovy. When this has boiled to haK its quantity add one pint of melted butter coloured brown, two tablespoonfuls of stock, and a wine-glassful of sherry. Boil gently, remove the grease, and strain. 51. Bubble and Squeak. Prepare some mince {see No. 31) ; put it into a round basin, and then into the oven to keep warm. Boil some cabbage tender, chop it up, and stir over the fire in a stewpan with an ounce of butter and pepper and salt till well heated. Then turn out the meat on to a dish, lay the cabbage round it half way up the shape of meat, place some strips of boiled bacon aU round that part of the meat that is left uncovered, and sen-e. TIN (974) TIN 52. Bouillabaisse. i Divide two Portugal onions in quarters, and I having shred these, fry tliem in a stewpan with ; two table-spoonfuls of oil, then add two tea- ; spoonfuls of pepper, a little salt, and a quart of | water. Boil five minutes, and add some Australian beef cut in dice. Heat well through, j and serve very hot. 53. Beef Collops. Cut small slices about two inches across, and fry in fat on both sides. Shake a little flour ■ in, add a dozen oysters, a httlo Harvey, lemonjuice, pepper, and one tea-spoonful of anchovy. Simmer over the fire ten minutes, and dish up. '< Mushrooms, olives, or gherkins may be used ' instead of oysters, and a little sherry may be added in this case. 54. CoLLOPS (a la Sauce Eobert). Prepare the collops as in Xo. 53, and serve 1 them with this sauce : — Chop two onions very ■ fine, fry till of a light brown, add a wine-glassful of vinegar and a good pinch of pepper. Boil together five minutes ; then add one tablespoonful of floiu', two of corn-flour, half a pint of water, and a bit of butter. Stir over the fire for twenty minutes, add one table-spoonful of French mustard, one table-spoonful of Harvey Sauce, one tea-spoonful of anchovy Mix ■well over the fire, and serve. 55. Eagout de Milan. Cut into inch lengths by half an inch square the following, ready cooked, viz., macaroni, beef, ham, tongue, mutton, chicken, game, or veal. Prepare in equal lots as much as is wanted, put it in a stew^jan with a little good white sauce, about one ounce of grated cheese, and a little pepper and nutmeg. Toss over the fire till quite hot, and serve. 56. Capilotade op Beef on Mutton. Cut up in neat slices beef or mutton, flour and pepper and salt them, put aside on a plate ; then chop fine about two table-spoonfuls of piccahlli and two table-spoonfuls of its liquor. Put in a stewpan with a wine-glassful of ketchup, reduce by boiling to half, then add the meat, a glass of sherry, and a giU of gravy. Boil gently five minutes, and serve. 57. Beef and Hakicot Beans.