Handbook of practical cookery

Chop on a board very finely the cold meat, when chopped add to it the bread crumbs, pepper, and salt. Mix all well together. Wash the macaroni, place it in a small sauce-pan and cover it with cold water. Place the pan over the fire and allow the water to boil for fifteen minutes. Pour away every drop of water, and allow the macaroni to get cold. Cut it then in pieces about an iuch in length. Take now a small dry basin, and grease it well with dripping ; then place in it a layer of the cut macaroni, then a layer of the cold meat and bread crumbs, then another layer of macaroni, and so on, till the basin is filled. Pour over the milk, and twist over the top of the basin a sheet of paper. Place the basin in a sauce-pan, and pour round enough boiling water to come half-way up the basin, and let the water boil for an hour and a half. Remove the paper, and turn out the shape on a hot dish. Fish Cakes.— One pound boiled potatoes, one pound salt fish, one egg, three table-spoonfuls of bread crumbs, one half tea-spoonful of pepper, two table-spoonfuls of milk, one ounce of dripping. Cover the salt fish well with cold water, and allow it to soak over night. Take it from the water, place it in a saucepan and cover it with cold water ; place the pan by the side of the fire, and allow the water to heat slowly till boilingpoint, then boil slowly twenty minutes. Separate the skin and bone from the fish with two forks, and put the fish into a large basin. Boil and mash the potatoes. (See directions, page 108.) Add the potatoes to the fish, then the pepper, 270 SIMPLE BREAKFAST DISHES. dripping, and yolk of egg ; mix well together, then add the milk. Flour the baking-board, and with a knife form the mixture into flat round cakes. Beat very slightly now on a plate the white of egg, roll each of the cakes in it; then place on a sheet of paper the bread crumbs, roll each cake in it. Melt now in a frying-pan about two ounces of dripping ; when the smoke rises place in the cakes, and cook them five minutes on each side. NOTE. — Cold boiled fish of any kind may be used up in this way. Twice Laid. — One pound salt fish, one pound potatoes, one ounce dripping, two table-spoonfuls of milk, one saltspoonful of pepper. Soak over night the fish in a large basin of cold water ; take it out of the water and place it in a sauce-pan of fresh water. Place the pan by the side of the fire and allow the water to heat slowly till boiling, then boil it for twenty minutes. Take the fish from the water, and remove all bone and skin. Boil and mash the potatoes (see directions, page 108), add to them the pepper, dripping, and milk. Stir all well, then place a layer of the potatoes in a pie-dish, then a layer of the pieces of fish ; continue doing this until all are used up. Place a layer of potatoes on the top, smooth them well with a knife. Place the dish in a moderate oven, and bake one half hour. NOTE. — Cold fish of any kind may be used up in this way. Fish and Sauce.— One pound salt fish, two ounces of dripping, one ounce of flour, one half pint milk, one gill water, one salt-spoonful pepper.