Miss Parloa's kitchen companion

For six persons, use one pint and a half of cold meat, free of fat and gristle and chopped fine, one level tablespoonful of salt, half a teaspoonful of pepper, half a teaspoonful of onion juice, one teaspoonful of chopped parsley, one cupful of stock or milk, two eggs, two tablespoonfuls of butter, and half a cupful of grated bread crumbs. Mix the seasoning and bread crumbs with the meat. Heat the stock, and melt the butter in it ; then add the stock and the two eggs, well beaten, to the meat. Mix thoroughly, and put into a well-buttered mould or bowl. Place this in a pan of warm water, and cover with a piece of buttered paper. Cook for an hour in a moderate oven ; and after turning out on a warm dish, pour brown sauce around it. Brown Sauce. — Heat three table-spoonfuls of butter in a frying-pan, and when it begins to turn brown, add two table-spoonfuls of flour. Stir the mixture until it becomes dark brown ; then draw the pan back to a cooler place, and gradually pour into it one cupful and a half of stock. If it be inconvenient to use stock, take instead the same quantity of milk. Stir the sauce until it boils ; then let it simmer for three minutes. Season with half a teaspoonful of salt, one-eighth of a teaspoonful of pepper, and one table-spoonful of tomato catsup. * Simple Curry of Beef. Free the meat of skin, fat, and bone, and, cutting it into rather small pieces, season it with salt and pepper. For a quart of meat allow a sauce made as follows, increasing the quantities of the ingredients in the proper proportion if there be more than a quart : — Put three table-spoonfuls of butter into a frying-pan with half an onion, cut fine. Cook slowly for eight minutes ; then add two table-spoonfuls of flour and one teaspoonful of curry-powder. Stir until perfectly smooth and brown. If you have it, add a pint of stock ; if not, add that quantity of water. Stir until it boils, and season with salt and pepper. Strain this sauce upon the meat, and cook from twelve to fifteen minutes. Pour into the centre of a border of plain boiled rice. * Fricassee of Cold Roast Beef. The materials required are a quart of cold roast beef, cut in thin slices and almost free of fat, three gills of stock, or the water in which the bones of the beef have been boiled, three table-spoonfuls of butter, three scant table-spoonfuls of flour, two generous teaspoonfuls of salt, half a teaspoonful of pepper, one table-spoonful of chopped onion, and half a cupful of strained tomato. Put the butter and onion in a large frying-pan, and cook slowly for ten minutes ; then draw the pan forward and add the flour, stirring all the while, and until the mixture becomes dark brown. Gradually add the stock. Stir for one minute ; then let the sauce simmer for five minutes. Sprinkle the meat with the salt and pepper, and put it in a stew-pan. Add the strained tomato, and then strain the sauce over the meat. Cover the saucepan, and cook for five or six minutes. Serve at once. It will not spoil the dish to omit the onion. * Savory Beef Collops.