Dora's cook book

Parboil till tender, put them in a stewpan with milk, work a little butter and flour together; add with salt and parsley chopped, and a little pepper. Stew twenty minutes and serve. MUTTON PIE. Cut steaks from a loin of mutton, beat them, and remove some of the fat; season it well, and put a little water in bottom of the dish. Cover the whole witha paste, and bake it. COLD BOILED BEEF. Melt one-quarter pound of butter, over a slow fire, into a tablespoonful of flour, and when they have simmered a little, add some chopped onion and shred parsley. When the whole is browned, season with pepper, and add three-fourths of a pound of good stock or gravy ; mince the meat finely, put it in with the rest, and let it heat gradually ; when near boiling, thicken with a tablespoonful of flour, and just before serving, add a tablespoonful of catsup. hehe Chop fine whatever cold fresh meat you may have, fat and lean together, and pepper, salt, a finely chopped onion, and two slices of bread soaked soft in milk. Stir all together, beat in an egg, and bake till nicely browned. VEAL CROQUETTES. Take very finely minced veal and moisten it with cream and beaten eggs; season with salt and pepper ; form intosmall cones either by hand or in a wineglass. Crumb the outside and bake in the oven, basting frequently. HEAD CHEESE. Boil in salt water the ears, skin, and feet of pigs,till the meat drops off. Chop like sausages ; season with pe pper salt and sage; mix all together ; put under pressure to cool. Cut in slices for the table, cold. FRICASSEE OF CALVES LIVER. Take two pounds of liver cut into stripstwo inches wide. Dredge with flour and fry in dripping until brown, turning frequently. Havea cup of broth, with it put two small onions, a spoonful of minced parsley and pepper and salt. Stew gently fifteen minutes, then pour over the fried liver, cover tightly and simmer only ten minutes longer. Take the liver out on a platter and pour over the gravy. - BEEF OMELET. Four pounds of round beef, uncooked, chopped fine ; six eggs beaten together, six soda crackers rolled fine, a little butter and suet, pepper, salt, and sage ; make two loaves, roll in cracker ; bake one hour, and slice when cold, MUTTON CHOPS. Cut them nicely, clearing away all ragged ends and edges ; fry fora few moments covered closely, and then dip each piece in cracker crumbs and beaten egg; then lay them ina dripping pan, and put into the oven to bake. Baste often with a little melted butter and water. SWEET BREADS. Scald in salt and water, take out the stringy parts, then put in cold water afew moments ; dry ina towel ; dip in egg and bread crumbs, and fry in butter ; when done place in a hot dish; pour into the pan a cup of sweet cream, a little pepper and salt; add flour, and when boiling pour over the sweetbreads. BROILED MUTTON. Cut slices from a ‘leg of mutton, broil them quickly over a clear fire, and season with pepper and salt. Make some tomato sauce by cooking and straining it through a colander, andadding butter, pepper, and salt ; sprinkle with cracker dust. Pourfit over the mutton, and serve very hot. ROAST VEAL. Select meat that is firm and the fat white. Rub it well with salt and a little white pepper ; draw in bits of pork with a larding needle to give it richness. Make a dressing of bread crumbs, well seasoned and moistened with milk. Fasten this under the loin securely, and put it in a hot oven to bake. Baste it often, and when well done, take up; thicken the gravy and serve. | HAM AND EGGS.