Household cookery

I oz. flour. I dessert-spoonful tomato sauce. I oz. butter. \ pint weak stock, or I egg. \ pint water with \ tea-spoonful Salt and pepper. of Liebig's extract added. Method, — Melt the butter in a saucepan, mix in flour, add slowly the stock or water, stir till it boils. Add sauces, salt, pepper, and 4 table-spoonfuls of bread-crumbs, mix w^ell together. Spread on a large dinner-plate and set aside to cool. Divide the mixture into 8 or 12 parts, form each part into the shape of a cutlet. Brush w^ell over with beaten egg, cover with bread-crumbs, place in a frying-basket, and fry a golden brown in hot fat. Drain on kitchen paper. Put a piece of macaroni in the thin end of each cutlet to represent a bone. Arrange on a hot dish, and garnish with parsley. Meat Moulds \ lb. cooked meat finely minced. I table-spoonful chopped parsley. 1 table-spoonful chopped capers. 2 table-spoonfuls bread-crumbs. I table-spoonful tomato sauce. \ pint good stock. A few drops lemon-juice. I egg. Salt and pepper. COLD MEAT COOKERY Method, — Mix all the ingredients well together, lastly add the beaten egg. Three parts fill some small buttered moulds (or I large mould) with the mixture. Cover with greased paper, and steam from 20 to 30 minutes. Turn out on to a hot dish and pour some good gravy round. For the stock, boil the bones and scraps from the meat, and make the gravy in the usual way. Veal Cake 1 lb. cooked veal. \ lb. cooked ham. 2 hard-boiled eggs I pint good stock. Seasoning of mace. I tea-spoonful lemon-juice. \ tea-spoonful tarragon vinegar. I dessert-spoonful chopped parsley. Salt and pepper. Method, — Remove all skin and fat from veal and ham. Grease a plain mould, put in layers of egg, veal, and ham, previously cut into thin slices, with parsley, salt, pepper, and mace between each layer, until the mould is nearly full. Flavour the stock with the vinegar and lemon-juice, pour in sufficient to quite cover the meat. Cover with a greased paper, and bake in a moderate oven about i hour. When cold, turn out on a dish and garnish with parsley. Shepherd's Pie Some cold cooked meat. i carrot. Some boiled potatoes. i onion. I oz. butter. - i tomato. \ oz. flour. Pepper and salt. Method, — Cut the meat into neat slices. Put bones and scraps in a pan with the vegetables, sliced; add a little water, and cook about \ hour. Remove bones and scraps; add flour mixed with a little cold water, salt, and pepper, and boil up. Allow it to cool, put in meat, simmer very gently for 15 minutes, then pour into a pie-dish. Mash potatoes; add butter and a little milk. Cover gravy and meat with the potatoes ; pile some in the centre. Mark neatly with a fork. Place in a hot oven about 20 minutes. Chicken Croquettes. Some cold cooked chicken. i oz. butter. Some cold cooked ham. i oz. flour. \ pint stock. Salt and pepper. Some short pastry.