My mother's cook book

Cold meat shape. — One pound of cold meat, two ounces of maccaroni, one teacupful of bread crumbs, one ounce of butter, one egg, one tablespoonful of stock, one teaspoonful of salt, one-half teaspoonful of pepper. Chop the cold meat very finely, put it into a basin, when done and season with the pepper and salt. Wash the maccaroni well in cold water and boil it for half an hour. Drain it then thoroughly and cut into inch lengths, when it must be mixed together with the chopped meat and bread crumbs, and separating the butter into small pieces mix that in also. Bind all now together with the egg and the stock, and when thoroughly mixed together, pack the mixture into a well greased basin or bowl and steam the contents for one hour. Notes. — The maccaroni must be put on the fire in cold water and boiled rapidly. By steaming it is meant that the bowl or basin, covered with a piece of kitchen paper, should be placed in a saucepan within which is sufficient water to reach half way up its sides and allowed thus to cook in its own steam. Any kind of cold meat except pork can be used for this preparation. [illustration: BROILED KIDNEYS. 65] Savory Hash. — Three quarters of a pound of cold meat, one Spanish onion, one ounce of butter, one ounce of flour, one teaspoonful of salt, one-half teaspoonful of pepper, one dessert spoonful of catsup, one dessert spoonful of Harvey's sauce, one-half pint of second stock, one carrot, one turnip. Clean and chop fine both the carrot and turnip, when they must be put to boil in a small saucepan with boiling water until tender, which will take about twenty minutes. While these are cooking, melt the butter in a separate saucepan, brown in it the onion, sliced, then cutting into slices the cold meat roll them in the flour, and placing these slices in the butter with the onion brown them slightly also. Pour over this the stock, the Harvey's sauce and catsup, stir all together gently until the stock boils and season with the pepper and the salt. When the pieces of meat have become thoroughly heated through, arrange them in a fiat dish and pour the gravy over. Strain the water carefully from the turnip and carrot, lest by after draining it impoverish the gravy, and pile them high upon the top of the pieces of meat when it is ready for serving. ' Notes. — Cold loast beef or cold beef steak is best for this dish, but any other cold meat may be used. [The weighing of the cold meats is given merely in order to fix proportions.] MEATS.— FIFTH DIVISION, BROILED AND FRIED. Broiled kidneys with Maitre d'Hotel butter. — Six sheep kidneys, two tablespoonfuls of bread (56 MeaT^. crumbs, three ounces of butter, one-half teaspoonful of salt, one-half teaspoonful of pepper, one dessert spoonful of chopped parsley, one teaspoonful of lemon-juice. The kidneys should first be washed and the thin outer skin torn entirely off of them. Separate them then through the back opposite the seam with a sharp knife, cutting them almost through in order that they may be spread out flatly, when, tnelting one ounce of the biitter each kidney shquld be dipped therein,"" a skewer passed through each leaf and the kidney straightened thereon, and sprinkling over each of them a little of the bread crumbs, put them upon a gridiron and broil over a very hot fire. While the kidneys are broiling put together the chopped parsley, lemon-juice and butter and rub ail together with the. point of a knife blade. Take the kidneys when done quickly from the broiler, arrange them upon a dish of buttered toast, sprinkle over each a little pepper and salt, and place in the centre of each a little of the Maitre d'Hotel butter. Broiled Beefsteak.^One porter-house steak, two ounces of butter, one teaspoonful of salt, one teaspoonful of pepper,