My mother's cook book

Put now into each of these pieces a portion of the 62 M^-^ "fS. chopped pork, gather together the edges of the crust around it, and pinch them firmly together. Brush each one over with a little of the egg, place them into a lightly floured baking-tin, and put them to bake in a hot oven, for half an hour. Veal Balls. — One-half a pound of cold veal, eight tablespoonfuls of bread crumbs, two tablespoonfuls of chopped parsley, one teaspoonful of mixed dried herbs, one-half teaspoonful of pepper,, one teaspoonful of salt, one saltspoonful of grated nutmeg, two eggs. Put six tablespoonfuls of the bread crumbs into a bowl, and chopping the veal finely, mix it therewith. Season this with the pepper and salt, adding the nutmeg, also the parsley and herbs, after which the whole must be thoroughly mixed together. To give this consistency drop in the yolks of the two eggs, saving the whites separate upon a plate. Roll the mixture now into small balls, using an ounce of flour upon the hands to prevent sticking. Beat the whites of the eggs then slightly, roll the balls therein, and placing the remaining bread crumbs in a paper roll them also in it. Throw them now into smoking clarified fat for four minutes, when they should be taken out and put to drain on kitchen paper, after which pile in orderly manner upon a hot napkin for serving. cold turkey with white sauce.— One-half pound of cold turkey, two ounces of butter, one ounce of flour, one-half teaspoonful of white pepper, one-half teaspoonful of salt, one-half pint of milk, one gill of cream, one saltspoonful of grated nutmeg. The turkey must first be boned, the skin having been removed, and the fragments then cut into small even MmCED CHICKEN WITH POTATO WALL 6% pieces. Melt in a copper or porcelain-lined saucepan the butter, mix well with it the flour and add by degrees the milk, stirring all until it boils. When boiling put in the cream, pepper, salt, and nutmeg, also the pieces of turkey taking great care not to break up the meat in the process, and let all simmer together very slowly until the turkey is heated through. Serve very hot on a small platter, with sippits of toast, or fried bread. Notes.— Cold veal or chicken may also be used in this way. A copper or porcelain-lined saucepan should always be used in the preparation of white meats, as anything but a very bright vessel, is sure to cause them to discolor. Minced chicken with potato wall. — Three quarter pounds of cold chicken, two ounces of butter, one-half ounce of flour, one tablespoonful of Worcestershire sauce, one-half gill of second stock, six drops of caramel, one pound of potatoes, one tablespoonful of cream, one egg, one-half teaspoonful of salt, one-half teaspoonful of pepper. Begin with chopping the cold chicken very fine. Melt then in a saucepan, one ounce of the butter and when this is hot put into it the cold chicken and brown thoroughly. Add to this the flour and the stock, stirring all until it boils, when it must be seasoned with the pepper, and sialt> the Worcestershire sauce and caramel thrown in, and then covering the saucepan draw it aside from the fire that it may keep an even heat but not cook. The potatoes must now be boiled and rubbed through a wire-sieve while hot, afid when so floured return them to the saucepan, add the cream, the remainder of the but- 64, ^'^^ ^^■ ter and the egg, and stir all well over the fire until the butter is melted, and the egg dry. Arrange the potato mixture then in a circle upon a hot platter leaving a round hole in the centre, smooth it with a knife, and place in the centre the minced chicken and serve. \ Note. — If it is desired the potato wal) may be browned before the chicken is put in, but if this is done at all it must be done in a very hot oven, otherwise the potato will dry out and become tough and heavy.