Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Chop fine remnants of cold roast veal. Moisten with the gravy or water. When hot, break into it three or four eggs, according to the quantity of veaL When the eggs are cooked, stir into it a spoonful of butter, and serve quickly. If to your taste, shake in a little parsley. Should you lack quantity, half a cap of fine stale bread-crumbs are no disadvantage. Mother's Cook Book. ROAST BEEF, WITH YORKSHIRE PUDDING. Have your meat ready; for roasting on Saturday, always. Boast upon a grating of several clean sticks (not pine) laid over the dripping-pan. Dash a cup of boiling water over the beef when it goes into the oven; baste often, and see that the fat does not scorch. About three-quarters of an hour before it is done, mix the pudding. YORKSHIRE PUDDING. One pint of milk, four eggs, whites and yolks beaten separately; two cups of flour — prepared flour is best; One teaspoonful of salt. Use less flour if the batter grows too stiff. Mix quickly; pour off the fat from the top of the gravy in the dripping pan, leaving just enough to prevent the pudding from sticking to the bottom. Pour in the batter and continue to roast the beef, letting the dripping fall upon the pudding below. The oven should be brisk by this time. Baste the meat with the gravy you have taken out to make room for the batter. In serving, cut the pudding into squares and lay about the meat in the dish. It is very delicious. BEEF HEART BAKED OR ROASTED. Cut a beef heart in two, take out the strings from the inside; wash it with warm water, rub the inside with pepper and salt, and fill it with a stuffing made of bread and butter moistened with water, and seasoned with pepper and salt, and, if liked, a sprig of thyme made fine; put it together and tie a string around it, rub the outside with pepper and salt; stick bits of butter on, then dredge flour over and set it on a trivet, or muffin rings, in a dripping-pan; put a pint of water in to baste with, then roast it before a 06 ..Mother's Cook Book. hot fire, or in a hot oven; tarn it around and baste frequently. One hour will roast or bake it; when done, take it up, cut a lemon in thick slices, and put it in the pan with a bit of butter, dredged in a teaspoonful of flour; let it brown; add a small teaspoon of boiling water, stir it smooth, and serve in a gravy tureen. BEEF KIDNEY. Cut the kidney into thin slices, flour them, and fry of a nice brown. When done, make a gravy in the pan by pouring away the fat, putting in a small piece of butter, one-quarter pint of boiling water, pepper and salt, and a tablespoonful of mushroom catsup. Let the gravy just boil up, pour over the kidney, and serve. POTTED BEEF. Two pounds of lean beef, one tablespoonful of water, onequarter pound of butter, a seasoning to taste of salt, Cayenne, pounded mace, and black pepper. Procure a nice piece of lean beef, as free as possible from gristle, skin, etc, and pat it into a jar (if at hand, one with a lid) with one teaspoonful of water. Cover it closely, and put the jar into a saucepan of boiling water, letting the water come within two inches of the top of the jar. Boil gently for three and a half hours, then take the beef, chop it very small with a chopping-knife, and pound it thoroughly in a mortar. Mix with it by degrees, all, or a portion of the gravy that will have run from it, and a little clarified butter; add the seasoning, put it in small pots for use, and cover with a little butter just warmed and poured over. If much gravy is added to it, it will keep but a short time; on the contrary, if a large proportion of butter is used, it may be kept for some time. Mother's Cook Book. BOILED TONGUE.