Luncheons

Butter a pie-plate, spread over it like an under-crust wellseasoned mashed potato. Spread it about a quarter of an inch thick on the bottom. Make a border two inches wide, and thick enough to rise a little above the dish. Score the top of the potato border with a fork and touch it lightly with egg. Fill the center with rare cold beef or mutton cut into dice. Pour over the meat well-seasoned browned sauce and sprinkle the top with a few buttered bread crumbs. Do not let any of the sauce get on the potato border. Place it in the oven for a few minutes to brown. MINCED MEAT WITH POTATO RINGS Mince any kind of meat. Make it creamy with brown sauce for dark meat, or with white sauce for veal or chicken ; or moisten the minced meat with stock, add pepper and salt, a few drops of onion juice, and, if convenient, a little tomato. Chopped mushrooms added to the mince improve it very much. Spread the creamed mince flat on the dish, or form a mound as in illustration. Sprinkle the top with crumbs browned in butter. Mash some boiled potatoes, season them with butter, salt, and enough milk to moisten them well, and one or two beaten eggs ; one egg is enough for a pint of potato. Beat the potato until it is light and white. Press it through a pastrybag with star tube into rings. Paint the rings with yolk of egg diluted with a little milk and put them in the oven to brown. The potato will not hold its form unless the egg is added. Arrange the rings around the minced meat and fill the centers with corn and spinach alternately, as in illustration, or with any other vegetables. MINCED HAM AND EGGS Mince boiled ham very fine. Moisten it with white sauce. Form it into a mound and cover it with crumbed yolks of hard-boiled eggs. Cut the whites of the eggs into strips and arrange them around the ham. VEAL CHOPS Cut thin chops from the rack and trim them like French mutton chops. Leave the bone two and a half inches long. Strike the meat with a cleaver to fiatten it out to two and a half inches in diameter. Chop the trimmings very fine, season them with pepper and salt and a few drops of onion juice. Spread the mince over the chops in an even layer. Egg and bread-crumb them and saute them until thoroughly cooked. Serve on a dish with a little sauce made from the drippings in the saute-pan, or with a tomato sauce. Serve spinach with this dish. NO. 69. COTTAGE PIE. NO. 70. MINCED MEAT GARNISHED WITH POTATO RINGS INCLUDING VEGETABLES. NO. 71. MINCED MEAT OF FISH GARNISHED WITH MASHED POTATOES. p- NO. 72. MINCED HAM AND EGG NO. 73. VEAL A L'lrvm NNL. >-ir« K'fiT^ -—^r^-w.-i*.^.-. MJ. 74. SMALL VEAL CLTLETS. VEAL A L'lTALIENNE Divide a veal cutlet into uniform small pieces and tie Ihem to make the pieces round and keep them in shape until cooked, when the strings are cut and removed. One cutlet from the top of the leg of veal will cut into eight pieces. Dredge the small cutlets with salt and pepper. Dip them into egg, and then cover them with bread crumbs. Saute them in the fat tried out of thin slices of salt pork. It will take from ten to fifteen minutes to cook them. Veal should be thoroughly cooked, but not dried. The meat will be white when cooked. Put a little lemon juice on each cutlet. Boil the required amount of spaghetti in salted water until it is tender, then steam it until dry so the sauce will adhere to it. Mix it with tomato puree and a few thin strips of boiled ham cut into straws one and a half inches long. Pile the spaghetti in the center of the dish and arrange the cutlets around it. Place the crisp slices of salt pork on the dish. SMALL VEAL CUTLETS Cut and tie the cutlets into rounds as directed in above receipt. Dredge them in salt and pepper and roll them in flour.