Cassell's dictionary of cookery

three ounces of butter or beef dripping in a frying-pan. Cut some thin slices of cold boiled or roast meat, and fry them slightly, a nice brown. Mix some cold greens of any kind with a few mashed potatoes, shred onion, if liked, salt, and pepper, and fry, stirring all the time. Serve hot, with the vegetables round the dish, and the meat in the middle. Fry for about twenty minutes. Probable cost, from 4d. to 6d. without the meat. Buckwheat ^ Cakes, American,— These cakes are seen on most American breakfast-tables. Mode of making : — To a pint of buckwheat-flour add a large tea-spoonful of baking-powder and a little salt. Mix to a thin batter, using lukewarm water in cold weather. The frying-pan requires to be only rubbed with grease, and the batter dropped in in quantities sufficient to cover an ordinary breakfast-plate at one time. When done on one side, turn, and send to tabic very hot BUC (83) BUL and well buttered, or they can be eaten with treacle or syrup if preferred. Buckwheat Cakes (another way) . — Put a large table-spoonful of yeast into a hollow made in tlie middle of one quart of buckwheat, and work it into a light dough with cold water ; cover it up warm by the fire to rise for three hours. When risen enough, the top will be cracked ; then get ready the griddle — it should be hot, and well buttered or greased. The cakes may then be proceeded with. Convey with a ladle as much batter as may be wanted, that is, according to the size of the cakes ; when done on one side turn, and, when quite baked, butter them as they are removed from the griddle. A fresh supply of butter is required for every cake, but it is sufficient if the griddle be well rubbed with it. Lay them one on the other and divide into quarters. Buckwheat Cakes, Raised.— Warm a quart of water. Stir into it a good tablespoonful of treacle aijd a tea-spoonful of salt. Mix in enough buckwheat-flour (or oatmeal or Indian corn-flour) to make a stiff batter, together with a table- spoonful of good yeast. Let it stand to rise before the fire. Then bake on a hot plate, in iron rings, like muffins, or in a slack oven. Toast and serve the cakes hot with butter. BuUaces {see Damsons). Bullock's Brains. — Lay some slices of bacon into a stewpan, with onions, carrots, chives, and parsley ; blanch the brains in luke-warm water, and put them in with equal quantities of white wine and stock broth, seasoned with pepper and salt. Stew gently for half an hour, and send to table with fried X)arsley. Bullock's Brains with Tomato Sauce. — Stew the brains as directed in the preceding recipe, and when 'quite ready to serve, cover with tomato sauce.