Cold dishes for hot weather

Place in a saucepan 1 ounce of butter, a little shallot, sweet herbs, and parsley chopped fine ; fry slowly for five minutes ; then add 1 pint broth, some seasoning, the liquor from 1 tin mushrooms, and 2 pounds of rump steak ; simmer for an hour, then take out the steak, and thicken the gravy with a little roux ; boil three minutes. Chop the mushrooms, steak, and 4 hard-boiled eggs finely ; stir gently into the sauce; allow to cool. Roll out some puff-paste very thin and cut into four-inch squares ; place a little of the mixture in the centre of each, touch the edges with egg, fold over, and pinch the edges together; place on a baking-tin and bake a light brown. Serve cold. SAUSAGE ROLLS Cut three-quarters of a pound of pork and 3 ounces of fat into small pieces and mince, adding salt, pepper, mace, and allspice ; spread on a board, and add 3 ounces of bread crumbs and seasoning; mix well. Roll puff-paste out to about a quarter of an inch, cut into squares, put some of the mixture on each square, wet the edges, fold over the meat, press the edges together, brush over with the yolk of an egg, and bake in a moderate oven. SHEEP'S-HEAD PIE Lay a sheep's head in salt and water overnight ; wash it thoroughly with warm water ; take out the soft bones from the nostrils ; boil it till it is tender; chop the meat, together with half a pound of bacon and 1 hard-boiled egg ; then add salt, pepper, some finely minced parsley, with half a pint of the liquor in which the head was boiled ; put in a pie-dish, and cover with a short crust ; bake in a moderate oven. PIES AND PATTIES 47 SWEETBREAD PIE Lay a puff-paste at the bottom of a dish. Cut the sweetbreads into small pieces, and place them in the dish, then add some artichoke bottoms, truflles, asparagus tips, fresh mushrooms, and the yolks of hard-boiled eggs. Season with salt and pepper. Pour in some rich veal gravy ; thicken with cream and flour. Bake in a moderate oven. Serve cold. SHROPSHIRE PIE Cover a dish with a good puff-paste. Chop together a rabbit and 1 pound of fat pork ; season with salt and pepper ; lay the rabbit and pork in the dish. Parboil the liver of the rabbit, and beat in a mortar together with the same quantity of bacon and a few sweet herbs ; season with salt, pepper, and nutmeg; mix it with the yolk of an egg; make into balls and throw into the pie, adding to it a pint of white wine and some nutmeg. Bake in a quick oven for an hour. Serve cold. SWEET PATTIES Chop the meat of a calf s foot, boiled, together with 2 apples, an ounce of candied orange and lemon-peel, some fresh peel, and lemon-juice; mix with grated nutmeg, the yolk of an egg, a spoonful of brandy, and 4 ounces of currants. Fill the patty-cases, bake, and serve cold. TURKEY PATTIES Mince some of the white meat of a turkey, and season with lemon-peel, nutmeg, salt, pepper, cream, and a little butter ; place over the fire, and thicken with a little flour. When cold, fill the patty-cases and serve. VEAL PIE Chop a little ham, some cold veal, and beef suet together with an onion, some parsley, lemon-peel, salt, nutmeg, mace, paprika, and bread crumbs. Bind with an egg or two. Fill the patty-cases ; place in a quick oven. Serve cold. fiBb patties OYSTER PATTIES Boil 2 dozen oysters, strain, bread, and cut them into small pieces ; place in a stewpan with 1 ounce of butter rolled in flour, half a gill of cream, grated lemon-peel, and half the oyster liquor ; season with paprika, salt, and lemon-juice. Stir over the fire for five minutes, and fill the patty-cases. LOBSTER PATIIES