The thorough good cook

of a vase, which is to be fried of a nice colour ; then make it firm on the dish by a little paste of flour and white of egg mixed, of which you put a little between the bread and the dish, and set it over the stove to fix the bread ; have ready fried some bread, cut in the shape of cocks'-combs, and secure these also in the same way round the dish, leaving room between each for a tongue, the point of which is to rest upon the bread in the centre of the dish. Glaze the tongues, and serve a puree of endives round them. 28. Minced Beef. Take some cold roasted fillet of beef; cut out all the fat and suet, then chop the meat as fine as possible, and put it into a reduced Spanish sauce (p. 347) made boiling hot ; when ready to serve, add a bit of butter. Serve your mince with soft-boiled eggs round it, or with pieces of toasted bread. 29. Minced Beef with Cucumbers. Take a rump steak undressed, and with a sharp knife shred it very fine. Put it into a stew-pan with a little clarified butter and some salt; stir it over a quick fire for some minutes, then add half a pint of beef gravy; let it boil gently till it becomes of a proper thickness. Cut two large cucumbers in slices the thickness of a crown piece, and put them into a stew-pan with an onion sliced, some clarified butter, a little vinegar, a lump of sugar, and fry them of a bright brown colour ; add some plain sauce ; let simmer gently till sufficiently done ; then lay the mince in the dish, and proceed to pour the cucumber over it. You may, if you please, thicken the sauce with a little flour and butter ; and add the squeeze of a lemon just before serving. 30. Chartreuse with Beef Palates. "Take a plain copper mould, butter it, and line it with paper well buttered; then prepare a sufficient quantity of carrots and turnips, by boiling them separately till tender, in salt and water, with a little white veal fat or butter, or slices of fat bacon. Take a round vegetable scoop, cut as many pieces as you can, then with your knife cut them in round fillets ; lay a row of the carrots one over the other round the mould ; then a row of the turnips, again carrots, and so on, till you arrive three-parts up the mould. Cut some beef palates that have been dressed into round pieces, soak them in glaze, and put them at the bottom of the mould, one over the other. Secure the vegetables by spreading veal forcemeat lightly on them ; steam the mould in boiling water for half an hour, then turn it over on the dish, remove the mould and paper, and with a paste-brush drop some thin glaze over the vegetables. When dished, pour round a Spanish sauce (p. 847). When the roots are young, this is by far the best way to make a Chartreuse. 31. Minced Mutton. This is a favourite mode of disposing of cold mutton, especially if it should happen to be underdone. Cut it into very small pieces, and mince. Take the bones and put them in a stew-pan with the trimmings ; cover them with water, put in a faggot of thyme, parsley, whole pepper, and allspice ; cover down and simmer for three-quarters of an hour. While the bones are stewing, fry an onion