76 MISS CAMEBON'S COOKERY BOOK. 1 small tomato, 1 hard-boiled egg, \ pint good brown sauce, seasonings✪ Mushrooms a l'Ambassadress. Wash and peel the mushrooms; stew them gently in butter till tender, take up and put on a plate. Mince and pound the veal, and season with salt, pepper, cayenne, and a few drops of essence of anchovy; add to it J pint oi thick brown gravy and the yolk of an egg, . Place some oi this mixture on 7 of the mushrooms, and place the other mush- rooms on the top, sandwich fashion, heat thoroughly in th< oven, dish them on croutes of fried bread or toast in a circle and pour over them the brown sauce. Scald and peel th< tomato and place it in the centre whole, cut the hard-boilec egg in quarters, longways, and place a quarter at each come: of the centre and serve hot. Stuffed Oucumbers a la Rsine Blanche. One or two large cucumbers, some cold veal or chicken, or pork, finely minced; J pint good white sauce, 1 yolk of egg, a little chili vinegar, chopped parsley and shalot, 2 tomatoes. Peel the cucumbers, and cut them into 2-inch lengths; boil them gently for eight minutes, take them up, and scoop out tho centres. Make a firm paste with the mince meat and J pint of the white sauce. Season with the chili vinegar, salt, pepper, and cayenne✪ Stuffed Cucumbers a la Rsine Blanche, and a little parsley; fil the cucumbers with this, piling the mixture high in peaks When filled, place them upright in the white sauce, and heal thoroughly. Dish up, add the yolk of egg to the white sauce, and pour over and round ; decorate the cucumbers witl a little chopped parsley, and serve. Cut the tomatoes ii quarters, and place at intervals between the cucumber pieces. Stuffed Oucumbers (Brown). One or 2 large cucumbers, £ lb. cold veal or chicken, : pint of white sauce, well flavoured; 1 tablespoonful essenc of anchovy, 1 dessertspoonful finely-chopped parsley, 1 shalo finely chopped ; £ pint of brown aauce✪ Stuffed Cucumbers (Brown). £wk \3ds> ^xKumher MISS CAMERON'S COOKERY BOOK. 77 into 2-inoh lengths (not peeling them). Boil them in salted water for ten minutes; take them up and scoop out the centres. Pass the cold meat through a mincing machine, stir it into the white sauce, add the parsley, essence of anchovy, chopped shalot, and season well with pepper and cayenne. Mix to a smooth paste, and fill the scooped cucumbers, piling the mixture high. Stand the pieces in the brown sauce till thoroughly hot, dish up, cover the meat with the hard-boiled yolk of eggs, which has been rubbed through a sieve, and pour the brown sauce round. Tomatoes a la Heine. Some large tomatoes, some cold meat passed through a mincing machine, a little white sauce, flavoured with salt, pepper, cayenne, chopped parsley, and a tableepoonful of essence of anchovy✪ Tomatoes a la Heine. Stir the meat with the white sauce, cut the tomatoes in halves, and scoop out the centres ; fill with the meat, piling high. Dish on watercress, and serve either hot or cold. Sprinkle with hard-boiled yolk of egg and gherkins chopped. China Ohilo. Two lb. scrag end of a neck of mutton, a little of the fat °r 2 oz. of butter, 2 onions, the leaves of a lettuce, 1 pint of green peas, 1 teaspoonful of salt and pepper, \ pint of water✪ China Ohilo, Cut the mutton into small pieces, removing the fat. Place the mutton in a stewpan, with the above ingredients, pre- viously shredding the onions and lettuce. Closely cover the stewpam, and let it simmer gently for nje-arly two hours, Serve with a border of rice. When peas are out of season use instead some French beans and flageolets. Haricot Mutton. One and a half lb. of the best end o£ «u tv^Vl <& thn&wci 28 required. Divide it into small chopa, suttV&% <A ^ ^^ 78 MISS CAMEBON'S COOKEBY BOOK. ✪ Haricot Mutton

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76 MISS CAMEBON'S COOKERY BOOK. 1 small tomato, 1 hard-boiled egg, \ pint good brown sauce, seasonings. Wash and peel the mushrooms; stew them gently in butter till tender, take up and put on a plate. Mince and pound the veal, and season with salt, pepper, cayenne, and a few drops of essence of anchovy; add to it J pint oi thick brown gravy and the yolk of an egg, . Place some oi this mixture on 7 of the mushrooms, and place the other mush- rooms on the top, sandwich fashion, heat thoroughly in th< oven, dish them on croutes of fried bread or toast in a circle and pour over them the brown sauce. Scald and peel th< tomato and place it in the centre whole, cut the hard-boilec egg in quarters, longways, and place a quarter at each come: of the centre and serve hot. Stuffed Oucumbers a la Rsine Blanche. One or two large cucumbers, some cold veal or chicken, or pork, finely minced; J pint good white sauce, 1 yolk of egg, a little chili vinegar, chopped parsley and shalot, 2 tomatoes. Peel the cucumbers, and cut them into 2-inch lengths; boil them gently for eight minutes, take them up, and scoop out tho centres. Make a firm paste with the mince meat and J pint of the white sauce. Season with the chili vinegar, salt, pepper, and cayenne, and a little parsley; fil the cucumbers with this, piling the mixture high in peaks When filled, place them upright in the white sauce, and heal thoroughly. Dish up, add the yolk of egg to the white sauce, and pour over and round ; decorate the cucumbers witl a little chopped parsley, and serve. Cut the tomatoes ii quarters, and place at intervals between the cucumber pieces. Stuffed Oucumbers (Brown). One or 2 large cucumbers, £ lb. cold veal or chicken, : pint of white sauce, well flavoured; 1 tablespoonful essenc of anchovy, 1 dessertspoonful finely-chopped parsley, 1 shalo finely chopped ; £ pint of brown aauce. £wk \3ds> ^xKumher MISS CAMERON'S COOKERY BOOK. 77 into 2-inoh lengths (not peeling them). Boil them in salted water for ten minutes; take them up and scoop out the centres. Pass the cold meat through a mincing machine, stir it into the white sauce, add the parsley, essence of anchovy, chopped shalot, and season well with pepper and cayenne. Mix to a smooth paste, and fill the scooped cucumbers, piling the mixture high. Stand the pieces in the brown sauce till thoroughly hot, dish up, cover the meat with the hard-boiled yolk of eggs, which has been rubbed through a sieve, and pour the brown sauce round. Tomatoes a la Heine. Some large tomatoes, some cold meat passed through a mincing machine, a little white sauce, flavoured with salt, pepper, cayenne, chopped parsley, and a tableepoonful of essence of anchovy. Stir the meat with the white sauce, cut the tomatoes in halves, and scoop out the centres ; fill with the meat, piling high. Dish on watercress, and serve either hot or cold. Sprinkle with hard-boiled yolk of egg and gherkins chopped. China Ohilo. Two lb. scrag end of a neck of mutton, a little of the fat °r 2 oz. of butter, 2 onions, the leaves of a lettuce, 1 pint of green peas, 1 teaspoonful of salt and pepper, \ pint of water, Cut the mutton into small pieces, removing the fat. Place the mutton in a stewpan, with the above ingredients, pre- viously shredding the onions and lettuce. Closely cover the stewpam, and let it simmer gently for nje-arly two hours, Serve with a border of rice. When peas are out of season use instead some French beans and flageolets. Haricot Mutton. One and a half lb. of the best end o£ «u tv^Vl <& thn&wci 28 required. Divide it into small chopa, suttV&% <A ^ ^^ 78 MISS CAMEBON'S COOKEBY BOOK.

Miss Cameron's cookery book