My mother's cook book

Cook now in hot clarified fat for five minutes, putting in only a part of the rissoles at a time as the fat will be too much cooled by plunging all in at once. When taken from the fat, drain the rissoles upon a clean piece of kitchen paper, and serve them in a hot napkin, garnishing with sprigs of parsley. Note — When clarified fat or lard is used for frying, care must be taken that what is used for fish and sweets be kept distinctly. Curry. — Three-quarters of a pound of cold mutton, two ounces of butter, one onion, one-half ounce of flour, one dessert spoonful of Curry powder, one apple, one-half pint of second stock, one-half teaspoonful of salt, one-half teaspoonful of pepper. Melt first the butter in a saucepan and brown in it to 58 MEATS. a very pale brown the sliced onion. Stir into this the curry-powder and flour, and when all is thoroughly mixed, add to the mixture by degrees the stock. Stir now carefully until boiling and when this point is reached, grate the apple, and add it also. Put on then the lid of the saucepan and allow all to simmer slowly for ten minutes, in the meantime cut the mutton into slices, drop it slice by slice into this boiling sauce, and allow it to cook just long enough to heat the meat through when the saucepan must at once be removed from the fire, and the preparation served. Note. — The great fault in preparing cold meats for a second serving, lies in losing sight of the fact that the meat is already cooked to a turn, and allowing it to remain too long exposed to the drying and toughening action of heat in the second preparation. Cold boiled mutton with tomato sauce. — Three-quarters of a pound of cold mutton, one pint of cold stewed tomatoes, two ounces of butter, one-half ounce of flour, one-half teaspoonful of pepper, one-half teaspoonful of salt, one teaspoonful of sugar, one grain of cayenne, one gill of second stock. First cut the mutton into slices, place them neatly into the bottom of a flat vegetable dish, and season each piece lightly with the salt, pepper and cayenne. Melt then the butter and make it hot, when half should be poured over the meat and into what remains stir the flour, adding to it when smooth, the stock. When this mixture boils add to it the sugar, the remainder of the seasoning and the tomatoes, and let all cook for two minutes that the tomatoes may become very hot, when the sauce should be poured over the mutton and the whole covered tightly until taken to the table. Cornish pasties. Notes. — It should be remembered that all highly seasoned dishes, particularly those in which pepper predominates, should be served very hot. When cold tomatoes are not in the larder, either fresh or canned ones may be prepared for the above use. Corned-beef Hash. — One pound of chopped corned-beef, three-quarters of a pound of boiled potatoes, two ounces of butter, one gill of stock, one teaspoonful of pepper, one-half teaspoonful of salt, one Spanish onion. Before chopping the meat, trim away and remove all the skin and grizzle, that all substances likely to present hard lumps may be taken out. Chop then the potatoes, taking care that they do not become too fine or a mashed paste, and mix them together with the meat in the chopping bowl. Chop the onion then finely and brown it, to a pale brown in the butter. When brown, add to it the stock, and, when this is hot, the chopped corned-beef and potatoes, season all with the pepper and salt, and stir over the fire until very hot. Serve this hash banked up in a hot vegetable dish with a piece of butter let into a hole made by the print of a spoon bowl in the top. Notes. — Cold roast beef may also be used in this way, and pieces of cold beef stealc as well, and a delicious, juicy hash can be made after this method for those who enjoy rare meats by substituting raw steak, minced for the cold cooked meats.