The galley guide

Fry the onions in the butter in a large frying pan for 5 min., add the flour and mix well. Mix the gravy separately with the boiling water and add to pan, stirring until mixture comes to a boil, then add the lamb and cook for 15 min., stirring occasionally. Serve on toast. 608 — Rice and Mutton (or Lamb) Scallop. 2 cups cooked cold lamb or mutton cut into small dice 2 cups boiled rice 2 tablespoons butter 2 slightly beaten eggs, salt and pepper Melt butter in large saucepan, add meat and rice, season with salt and pepper to taste. When mixture is hot stir in the eggs and when mixture is very hot, serve. 609 — Sausages (except Frankfurters). Prick the skins of the sausages many times with a fork to allow the steam to escape while cooking. Place on a hot, dry frying pan over a slow fire for 15 min. Serve on fried apples (Recipe No. 602), using the sausage fat to brown the apples. For pre¬ paring Frankfurters see Recipe No. 613. 610 — Lamb Chops. Rub in a pinch of salt and pepper on each side of each chop. Melt 1 teaspoon of butter in frying pan and when very hot place chops in the pan. Cook on hot fire until outside of each side is slightly browned, about 7 min. A slice of bacon on each chop will add to the flavor. If bacon fat is on hand an alternate method is to dip each chop in flour after seasoning and fry in 2 tablespoons very hot melted bacon fat. 61 1 — Creamed Chicken on Toast. Make Cream Sauce (Recipe No. 1103) and add to it the meat from left over cooked chicken or the contents of a can of boned chicken, cut in small pieces. Stir well, add salt and pepper to taste and serve when very hot. 612 — Chicken Croquettes. 2 cups finely chopped cold cooked chicken 1 cup stale bread crumbs (also some for coating) 2 well beaten eggs (also 1 slightly beaten for dip¬ ping), pepper and salt 4 tablespoons lard or other clean cooking fat Mix chicken, crumbs and egg and add pepper and salt to taste. Form into conical shapes known to the trade as croquettes. Dip each in the egg for dipping purposes and roll in bread crumbs to coat thoroughly. Fry until brown in smoking hot melted lard in a pot. There should be enough lard melted com¬ pletely to cover the croquettes, and the temperature of the lard before the croquettes are put in should be hot enough “to turn golden brown a i-in. cube of bread from the soft part of the loaf in 40 sec. from the time it is dropped in.” 613 — -Frankfurters in Bacon. Prick the number of frankfurters desired with a fork in several places; wrap each in a long, thin strip of bacon pinned at each end with a toothpick. The bacon should cover most of the surface of the frankfurter. Place in dry hot baking dish in hot oven until frankfurters are soft throughout. Stick them with a fork to find out. Bacon scraps should be removed or may be served with the frankfurters. 614 — Hamburg Steak.