Catherine Owen's new cook book ..

A nice little dinner of a soup, an entree, or made dish, salad, and dessert, really costs no more than frequent roast meat, or even steak and pudding, by following some such plan as this : Sunday. — Pot-au-feu and roast lamb, leg of mutton or other good joint, etc. Monday. — Rice or vermicelli soup made with remains of the houillon from pot-au-feu. If the Sunday joint was a fore or hindquarter of lamb it should have been divided, say the leg from the loin, thus providing choice roasts for two days, and yet having enough cold lamb — that favorite dish with so many — for luncheon with a salad ; and, surprising to say, after hot roast lamb for dinner Sunday, cold lunch for Monday, another roast Monday, and cold or warmed up for lunch Tuesday, there will General Management in Small Families. 5 1 still be (supposing as I do, in preparing this chapter, that the family consists only of gentleman, lady, and servant) remains enough from the two cold joints to make cromesquis of lamb (see recipe), a little dish of mince, or a delicate saute of lamb for breakfast. It is surprising what may be done with odds and ends in a small family ; a tiny plate of pieces, far too small to make an appearance on the table, and which, if special directions are not given, will seem to Bridget not worth saying, will, with each piece dipped into the batter a la Careme, and fried in hot fat, make a tempting dish for breakfast, or an entree for dinner or luncheon. Two tablespoonfuls only of chopped meat of any kind will make croquettes for two or three people ; hence, ^ saye the pieces.' But to return to our bills of fare : I have given the two roasts of lamb for consecutive days, because the weather in lamb season is usually too warm to keep it ; when this can be done, however, it is pleasanter to leave the second joint of lamb till Tuesday. Should a forequarter (abroad held in greater esteem than the hindquarter) have been chosen, get the butcher to take out the shoulder in one round thick joint, English fashion ; this crisply roasted is far more delicious than the leg ; you then haye the chops to be breaded, and an excellent dish of the neck and breast, either broiled, curried, stewed with peas, or roast. Yet how often we see a whole quarter of lamb put in the oyen for two or three people who get tired of the sight of it cold, yet feel in economy bound to eat it. Should sirloin of beef haye been the Sunday dinner, you will know what to do with it, from directions already giyen; and as a sirloin of beef, even with the fillet out, will be more than required for one dinner, it may 52 Culture and Cooking. serve for a third day, dressed in one of the various ways I shall give in chapter on ^^ Warming Over." You have still at your disposal the bouilli or beef from which you have made your pot-au-feu, which, if it has been carefully boiled, not galloped, nor allowed to fall to rags, is very good eating. Cut thin with lettuce, or in winter celery, in about equal quantities, and a good salad dressing, it is excellent; or, made into hash, fritadella, or even rissoles, is savory and delicious ; only bear in mind with this, as all cooked meats, the gravy drawn out must be replaced by stock or glaze ; it is very easy to warm over bouilli satisfactorily, as a cup of the soup made from it can always be kept for gravy.