Soyer's standard cookery

Take a pound of cold roast veal, free it from skin and fat, etc., and pass it through a meat chopper twice. Add to it six ounces of cooked ham, fat and lean together, also minced. Mix; then add pepper and salt to taste, a teaspoonful of minced parsley, a teaspoon half full of minced shallot, a little grated lemon peel, and a dust of nutmeg. Mix again. Add the well-beaten yolks and whites of two eggs; shape into a roll, wrap up in a piece of clean well-greased Soyer paper, place in bag, and cook for twenty-five minutes in 300° Fahr, Take out of bag very carefully, unroll, dish upon a hot dish, and serve with Portugaise sauce. For the sauce, rub a pound of ripe tomatoes through a hair sieve. Place the pulp thus obtained in a clean enameled iron saucepan. Add to it pepper and salt to taste, a teaspoonful of sifted sugar, a dessertspoonful of vinegar, a teaspoonful of onion juice or else as much chopped garlic as will go on the point of a very small knife. Make very hot and allow it to reduce — i.e., boil away a little — then use. Half a wineglassful of cooking port is an immense improvement to the above sauce ; so, too, is a bit of butter about the size of a walnut. Roulade de Boeuf a la Napolitaine. Take a pound of cold roast beef, free it from skin and fat, etc., and pass it through the meat chopper. Add to it six ounces of finely-minced (cooked) ham or bacon, fat and lean together. Season highly with pepper and salt. Add a teaspoonful of finely-minced olives, a few drops of tabasco, a teaspoonful of minced parsley, a little grated lemon peel and a dust of nutmeg. Mix all together; then add to it four ounces of previously cooked macaroni which has been cut into one inch lengths and tossed in a little butter. Mix again. Add the well-beaten yolks of two eggs, and finally the whites whipped to a stiff froth. Mix thoroughly; roll up in a piece of clean well-greased paper, place in the bag, fold and clip, put on the grid, and bake in a moderate oven (300° Fahr.) for twenty-five minutes. Serve with the same sauce as in the foregoing recipe. Mouton Grille a 1'Indienne. Underdone mutton, for which no other use can be found, may be turned into a very nice grill as follows : — Cut a sufficient number of slices from a leg of mutton, and cut into rounds or squares. Melt a piece of butter about the size of a large walnut on a plate in the oven. Add to it a teaspoonful of Harvey's sauce, and salt to taste. Mix thoroughly, and leave the slices of mutton in the mixture for at least an hour before they are required. Have ready a number of fried croutons, allowing one to each piece of mutton; place the latter on these, put them in a well-greased paper bag. Put bag on grid, cook for eight minutes and serve at once, accompanied by Portugaise sauce — handed separately — and mashed potatoes. Instructions for Portugaise sauce is given in the first recipe. Beef and veal, but more especially the former, are also excellent, treated after the foregoing fashion. Horse-radish sauce should be served with these in place of sauce Portugaise. Cold Fish.