Culinary jottings

6. Or, — cut the paste in circles three inches in, diameter, place a dessert-spoonful of the mince in the centre of each, fold them over, pinch the edges all round, and fry a golden yellow in a bath of boiling fat. 7. Serve it plain, on a hot dish, garnished with sippets oi fried bread, fried curls of bacon, and slices of lime, and put a poached egg or two on the top of it. With reference to the above, remember, that toasted bread is not fried bread. Ramasamy is apt not to distinguish very carefully between the two ; and whereas n crisp piece of fried bread is an agreeable adjunct to certain dishes ; sodden, slightly smoked toast is inexpressibly disagreeable anywhere. Bacon is valuable with all rechauffes of meat, and poached eggs are acceptable with hashes, and minces. Ham, I need scarcely say, if on hand, can be turned to the very best account, and tongue also, for that matter, to assist the flavouring of minces, croquettes, rissoles, et hoc genus omne. ^Minced ham or tongue with minced corned beef, mashed up with some well boiled potatoes, hard boiled egg, and plenty of melted butter, and cooked in the fashion of " twice-laid," is a nice dish for a change at breakfast. Maccaroni, and dustings of Parmesan (or any mild grated cheese) vary the monotony of warmed-up meats immensely, and go well with nearly every cold vegetable. Try this sometimes : — Having made a really good ivhite sauce, lay your trimmed fillets of cold fish, rabbit, or chicken, in a shallow pie-dish upon a layer of maccaroni, previously boiled till tender, pour the sauce over all, garnish with slices of tomato, dust over all a dressing of grated cheese, bake till lightly browned, and serve. The same recipe is practicable with brown meats, only make a brown sauce to start with, instead of a white. Batter plays its part effectively amongst recliauffes. Any nice mince, bound with egg, rolled in slices of coolied bacon, then dipped in batter and fried in lots of fat, presents a toothsome brameouski. Fish fillets, dipped in the same way, and fried, are nice ; and so are fillets of rabbit, or chicken. If not overdone, thick slices of tender beef, or of mutton, may be dipped in melted butter, and broiled over a fast charcoal fire; or they may be marinaded (vide page 65). then bread-crumbed with nice stale crumbs, and fried a golden brown. These served with a macedoine de legumes, sauce souhise, horse radish sauce, tomato, or tartare are delicious ; but the meat must be really juicy, or, in plainer terms, must have been slightly underdone in the first instance. Apropos of batter, I must not forget to say, that pounded fish, incorporated with batter, that is to say, worked into it, and fried in seething fat by dropping the mixture into the pan by spoonfuls at a time, produces a dish of fritters most welcome at breakfast alone, or capital as a garnish for a larger dish of fish. A remarkably nice little dish, also contrived with batter, is the crepe de poisson, or indeed of anything. The crepe is a pancake. Picture to yourself a nicely-made thin pancake : — spread it out upon a fiat dish, and cut it into pieces two inches wide, and three inches long. Upon the surface of each piece, place a thin slice of bacon slightly