Miss Cameron's cookery book

Half lb- any cold meat, 2 ripe tomatoes, J pint brown or white sauce, 1 teaspoonful chopped parsley, salt, pepper, and cayenne to taste. Mince the meat very fine and put it into the sauce, which must be very thick. Scald and peel the tomatoes, and chop them up; add to them the mince, then the parsley, and seasoning. Mix well, pile up on a dish, and put fried croutons or sippets of toast round alternately with pieces of tomato. Put in the oven for ten minutes, and serve. Tinned tomatoes can be used instead of ripe ones. To Boil Bice. Take 1 lb. rice and wash it quickly in cold water; have ready a large saucepan of boiling water. Add to this a dessertspoonful of salt, and the juice of half a lemon to keep the rice white. When the water gallops throw in the rice and stir it well, let it boil for ten minutes, stirring occasionally, then take out a few grains and test them with your finger and thumb. If tender, throw in a cup of cold water to stop the boiling, and strain through a colander. Return to the hot saucepan, stand by the fire a few minutes till dry, shaking the pot every minute or two. In a short time the rice will be ready to serve.The grains should be dry and separate. Bizzolletti. Mix \ lb. of boiled rice with two tablespoonfuls of white sauce, the yolk of a raw egg, and a little nutmeg, pepper and salt. Stir this over the fire for a few minutes, then set it aside to cool. When it is cold take half a dessertspoonful of it, spread it out hollow with a teaspoon, and put in a small quantity of any kind of cooked fish, cut into very small pieces, and seasoned. Cover it with the rice, and mould it into small shapes like quenelles ; dip them in beaten egg and bread crumbs, and fry in boiling fat, and serve with crisp parsley. Calf s Liver and Bacon a l'ltalienne. One lb. calf's liver, \ lb. bacon, 2 chopped shalots, 1 tablespoonful chopped parsley, 1 tablespoonful lemon juice, pepper and salt to taste, \ pint tomato sauce, butter to fry in. Cut the liver into neat slices, dip in flour, and fry in the butter till a good colour from five to twenty minutes, according to the thickness. Fry. the bacon in slices, then dish up alternately and keep hot. Put the herbs into the frying pan for a minute or two, mix in the tomato sauce, season to taste, boil up, and pour over the liver and bacon. Beef Kidney a la Eugenie. Half lb. beef kidney, \ lb. bacon, 1 chopped shalot, 1 teaspoonful chopped parsley, \ pint parsley sauce, \ lb. stewed mushrooms, salt, pepper and cayenne to taste, a few drops of Tobasco, 2 oz. butter. Chop up the kidney and bacon and fry in the butter with the shalot, parsley and seasonings for eight or ten minutes, stirring well all the time; strain off the butter and mix into it the parsley sauce, return to the kidneys in the saucepan, make it hot, add the Tabasco and turn on to a hot dish. Have the mushrooms chopped and very hot and put them round as a border, decorate with hard boiled yolk of egg rubbed through a sieve. A border of cooked rice can be served instead of mushrooms. Kidneys and Bice. Boil £ lb. of rice in stock with an onion, pepper, salt, and a little cayenne. When the rice is quite tender and has absorbed all the stock, stir into it an egg, and spread it out on a tin 1 inch thick. When cool cut out in rounds 2 inches in diameter and scoop out the centres. Skin, split, and sharply grill some sheep's kidneys, allowing 1 kidney to each round of rice ; have the rice croutes ready heated in a little clear stock and place 1 kidney in the centre of each, glaze over quickly with " Liebig Glaze," dish up and pour a rich brown sauce round. If liked, larks can be used instead of kidneys, but they must be gently stewed in the gravy till tender. Kidneys a la Busse.