Hilda's "where is it?" of recipes

Mince the fish very fine ; mix with squeezed bread, flavouring, and egg, and dust a little dry biscuit into it as you are rolling it into shapes ; roll in egg and fine breadcrumbs or dry biscuit pounded, and fry in lard. Serve in a hot dish, with a little melted butter and tomato sauce over it. Very good. ROASTS. See Beef k la Mode, Beef (Spiced), Beefsteak, Fowls, Gesmoorde Hoender, Lamb, Mutton Chops, Pies, Pudding (Beefsteak), Pudding (Tomato and Meat), Saddle of Mutton, Turkey, Veal, Venison. ROLLS {HOT). Ingredients. 2 lb. of Flour. A teaspoonful of Soda. A little Salt. Mix the soda and salt well with the flour ; then mix with buttermilk or sour milk to the consistency of ordinary dough. Cut with a knife into little rolls. Bake half an hour in a quick oven or baking-pot. For a dozen people, ROLY-POLY.— See PUDDINQS. ROUND OF BEEF {SPICED). (Mrs. Fitzpatrick's Recipe.) Ingredients. S4 lb. of Round of Beef. i oz. of Cloves. 3 oz. of Saltpetre. i oz. of Nutmeg. 3 oz. of coarse black Sugar. i oz. of Allspice. 3 handfuls of coarse Salt. Pound all the ingredients except the meat finely io6 ROUND OF BEEF (SPICED). [R together ; rub into the beef twice a day, turning it each time, for fifteen days ; put into a pan so as to be covered with, the pickle liquor formed by the salt, etc., and cover the pan with a cloth. The bone must be taken out, and the meat hung for twelve hours to make it tender. When it is to be dressed, dip it into water to take off the loose spice, and bind it round with tape. Put it into a large pot, with a teacupful of water at the bottom ; cover the top of the meat with shred suet, a brown crust, and paper over the whole. Bake for five or six hours. The gravy can be kept for flavouring soup or hash. Very good. {See also Beef (Spiced), Mrs. Cloete's recipe.) so? SADDLE OF MUTTON. The best joint at the Cape is a twelve pound saddle ot mutton. When hung for four days it is most beautifully tender, resembling Welsh mutton. Wash and wipe dryj dust with flour, salt, and pepper, and put into a bakingpan in a hot stove oven for two hours, basting occasionally. Serve with quince or red currant jelly. SALAD DRESSING. (Mrs. Spence's Recipe.) ■ Ingredients. 2 Hard-borled Eggs. i teaspoonful Brown Sugar. z dessertspoonful Dry Mustard. i tablespoonful Vinegar, I teaspoonful Salt. a tablespoonfuls Oil. 4 cup Cream. Crush the yolks of the eggs very fine with a tablespoon, in a basin or soup-plate, with the mustard and other dry ingredients ; add the oil, little by little, till it is well mixed, then the vinegar, and lastly the cream. This sauce will keep for a week if kept well corked in a cool place. SALAD DRESSING {ANOTHER), Ingredients. t Cold Boiled Potato. A little Pepper. The Yolk of i Hard-boiled Egg. Rather more than a tablespoonful of I teaspoonful Dry Mustard. Oil. I teaspoonful Sugar. 2 tablespoonfuls Vinegar. \ teaspoonful Salt. The White of Egg, chopped fine. Mix like the preceding, and add a little anchovy sauce, if liked. p 2 S] SALAD (CHICKEN— CUCUMBER— GUAVA). SALAD (CHICKEN\ Ingredients, Cold FowL a Hard-boiled Eggs. 2 White-heart Lettuces. 2 teaspoonfuls of Mustard. 2 dessertspoonfuls of Butter, melted i teaspoonful of Sugar, (or Salad Oil), a tablespoonfuls of Vinegar. I tablespoonful of Cream.