Cold dishes for hot weather

Mix together half a pound of bread crumbs, 1 pound of sausage meat, some chopped parsley, thyme, marjoram, seasoning, 6 eggs, and spice. Cut a piece of corned beef, weighing about 5 or 6 pounds, into a large thin sheet ; season with pepper and salt ; spread the force-meat over it ; sprinkle some mushrooms over the meat, and roll it up very tightly ; tie in a cloth, and boil on a slow fire for five hours ; when done take it up and place between two dishes with a weight on top ; when cold trim the ends and glaze. JELLIED MEAT Soak and clean 4 calf's feet; boil until done ; strain and separate the meat from the bones, and set aside to cool ; pour the liquor into a jar, and when cold remove the grease. Take a shank of beef and boil it until the meat falls in pieces; remove it from the liquor. Cut the meat from the calf s feet and the beef into small pieces ; put the jelly into a pan ; add to it the meat ; mix well together, and heat to the boiling-point. Season with red pepper and salt to taste ; pour into a mould to set. POTTED BEEF Take 4 pounds of corned beef ; place in a pan with a little suet and water ; cook in an oven ; when done pound in a mortar till it is perfectly smooth ; season with cayenne, salt, . pepper, a little mace, some of the gravy, and half a pound of melted butter. When thoroughly mixed put into pots and cover with melted butter. POTTED MEAT Chop any kind of cold meat ; season with salt, pepper, cloves, and cinnamon ; moisten with a little wine, vinegar, and Worcestershire sauce. Pack the meat in a jar, and cover it with about half an inch of melted butter. This meat will keep for some time. \ POTTED OX-TONGUE Boil a fresh tongue ; skin, clean, and remove the bones ; when cold mince very fine, and add 4 ounces of butter to each pound of tongue, some mace, nutmeg, cloves, paprika, salt, and a little black pepper; mix well; place in jars and pour melted butter over. RED BEEF Take a piece of corned beef and season it with pounded mace, cloves, pepper, a little allspice, salt, chopped parsley, and shallot. Boil it till tender; cut into thin slices; serve cold. RIBS OF BEEF A LA PORCUPINE Bone the flat ribs and beat them flat ; rub over with the yolks of eggs ; sprinkle on bread crumbs, parsley, leeks, marjoram, lemon-peel, nutmeg, pepper, salt, and a little paprika ; roll it up very tightly ; lard it with bacon ; then a row of cold tongue, another of pickled cucumbers, a fourth row of lemonpeel ; do it over in rows as above till it has been larded all over ; then place in a deep pot with a little water ; cook in a slow oven. Serve cold. SPICED BEEF Place 2 pounds of beef in a saucepan, together with one cupful of wine, the same quantity of water, 3 tablespoonfuls of vinegar, cinnamon, pepper, salt, and onions; cover the saucepan very tightly ; place over a slow fire for two hours ; take the meat from the gravy and set aside to cool. VINAIGRETTE (1 .) Rub 1 teaspoonfull of sugar, 1 tablespoonfull of mustard, salt and pepper to taste, into the yolks of 2 eggs ; add 3 tablespoonfuls of vinegar, set in a bain-marie, and cook until it is of the consistency of cream ; allow to cool. Boil 4 pounds of beef brisket until quite tender ; when cold, dish on a flat plate and mask with the dressing ; sprinkle over it chopped parsley, pickles, and a little shallot. (2.) Place a piece of beef in a pan, and stew with a little water, a glass of wine, sweet herbs, an onion, bay-leaves, cloves, salt, and pepper; when done, strain the liquor, remove the fat carefully, and add a little vinegar ; serve cold with the sauce. COLLARED BREAST OF LAMB