COLD MEATS

into a buttered pudding dish, placing a tablespoon butter on top ; bake slowly and turn out in solid form as above. Turkey, chicken, etc., are very nice prepared in this way.

Meat Omelet. — Mince any cold pieces of meat, add a few crumbs of bread or crackers, and enough beaten egg to bind them together. Season well and pour into a well-buttered, hot frying-pan. If it is diffi- cult to turn whole, a hot shovel may be held over top till browned.

Meat Ovals. — Put a half pound stale bread or crumbs to soak in pint cold water ; chop fine same quantity of any cold roast or boiled meat, with a little fat ; press the bread in a clean cloth to ex- tract the water ; put two tablespoons butter in stewpan with table- spoon chopped onions-, fry two minutes and stir, then add the bread ; stir and fry till rather dry, and put in the meat ; season with teaspoon salt, half of pepper, a little grated nutmeg and lemon peel and stir constantly till hot, then add two eggs, one at a time, mix well and pour into dish to get cold. Make into small egg-shapes, slightly flattened, single-bread, taking care to keep in shape, and when all are done fi'V in frying-pan in a little very hot butter, lard or drip- pings until a fine 3'ellow brown, turning to brown both sides. Serve very hot with a border of mashed potatoes or any garnish fancied. A piquant sauce may be served with them. Any kind of meat, poultry game or fish, or even vegetables may be served thus. Hard- boiled eggs or potatoes may be introduced in small quantities, and the ovals maybe immersed in hot fat if preferred, as Fritters. Oyster Ovals are also nice cooked in same way.

Meat Pie. — Put a layer of cold roast beef or other bits of meat, chopped very fine, in bottom of dish, and season with pepper and salt, then a layer of powdered crackers, with bits of butter and a lit- tle milk, and "thus place alternate layers until the dish is full ; wet well with gravy or broth, or a little warm water ; spread over all a thick layer of crackers Avhich have been seasoned with salt and mix- ed with milk and a beaten egg or two ; stick bits of butter thickly over it, cover with a tin pan, and bake half to three-quarters of an hour; remove cover ten minutes before serving, and brown. Make moister if of veal. Or for Hampton Pie, cover any bits or bones, rejected in chopping, with nearly a pint of cold water, and let them simmer for an hour or more ; strain, add a chopped onion, three tablespoons Chili sauce, a level tablespoon salt, and the chop- ped meat ; let simmer a few minutes, thicken with a tablespoon flour mixed in water, let boil once, take off and let cool ; put a layer of this in a pudding dish, then a layer of sliced hard-boiled eggs and a few slices from cold boiled potatoes, then the rest of the meat, then eggs, etc. ; cover with a baking powder crust or a good paste ; make an opening in center, and bake forty minutes. Or for a Mixed Meat Pie^ pound separately in a mortar one pound each sausage meat,

568 COLD MEATS.

cold boiled liver and veal, and add a seasoning of ])epppr, salt, minced parsley and one or two stalks young onions, chopped. Line bottom of baking dish with a good paste and put on this a layer of sausage meat with a few pieces of truffles here and there. Fount! a pound of ham and put a layer of it over the sausage meat, with pieces of truffles, then a layer of veal with truffles, layer of liver with truffles and so alternate until dish is full. Add enough nice gravy to moisten, cover with nice light crust and hake in moderate oven un- til a good pale brown. The truffles may be omitted. For Meat and Potato Pie, take cold beef or veal, chop, and season as for hash ; have ready hot mashed potatoes seasoned for table, and put in a shallow baking dish first a layer of meat, then layer of potatoes, and so on, till dish is heaping full ; smooth over top of ]>otatoes, dot with bits of butter and bake until a nice brown. Somesprinkle the top with bread-crumbs. Or chop a quart of any cold meat fine ; season highly with salt and pepper, and put into a buttered, earthen baking dish. Chop a peeled onion very fine, fry it for two minutes with a table- spoon drippings, and pour over the moat. A\'hile chopping the meat and frying the onion, stew any bones from the meat in a cup cold gravy, or use water if no gravy is at hand, and strain it over the meat and onion ; cover meat an inch thick with cold ma.'^hcd pota- toes, smooth top, brush it over with beaten egg, and bake the pie twenty minutes in a moderate oven. A nice Toni/ue Pie may be made by taking equal ])arts cold tongue and cold jioultry or roast pork. Line an earthen pudding dish with good paste, put the two meats into it in l

COLD MEATS. 569

tops on it. This gives a pretty effect, and saves the trouble of mak- ing the aspic jelly. The shell may be filled with any cold cooked meat. Rabbits make a nice filling, stewed with a nice cut or two of ham or salt pork. Make a force-meat out of the livers beaten in a mortar until fine, adding freely of pepper and salt, a little nutmeg, and a few sweet herbs. Partridges, or any game birds, may be used, bearing in mind that the pie is always to be served cold. Pie- molds may be used, in which case«simply line mold with puff p-aste ; and another filling is to bone the fowl, or whatever bird is intended to be used, lay it, breast downwards, upon a cloth, and season the inside well with pounded mace, allspice, pepper and salt ; spread over it a layer of force-meat, then one of seasoned veal, then ham, and then another of force-meat, and roll fowl over, making skin meet at back. Line the paste with force-meat, put in fowl, fill up cavities with slices of seasoned veal and ham and force-meat, wet rim of pie, put on the cover, - pinch together with pastry pinchers, and - decorate with leaves of paste and brush over raotry pmchcrs.

with yolk of egg, or brush with egg before adding leaves, and then the pie will bake a rich brown and the leaves remain a pale color, giving a very pretty effect. Make a good gravy from the bones, ]^our it through a funnel into the hole at top of pie, and bake four hours. Serve when cold. The gravy must be considerably reduced • before it is poured into the pie, as, when cold, it should form a cold jelly. This is suitable for all kinds of poultry or game, using one or more birds, according to the size of pie intended to be made ; but birds must always be boned. Truffles, mushrooms, etc., added to pie, make it much nicer ; and, to enrich it, lard the fleshy parts of the poultry or game Avith thin strips of bacon. This method of forming raised pies in a mold is generally called a Timhale^ and has the advantage of being more easily made than one where the paste is raised by the hands ; the crust, besides, being eatable.

Meat Roll. — Chop any cold meat very fine, add an equal quan- tity mashed potato, or finely-chopped boiled potato, one egg, a little chopped onion and season with salt and pepper and a pinch sugar. Make into a roll nine inches long and three inches wide, or any size wished ; place in frying-pan with a little hot drip- pings or lard and brown all around burning as needed ; or bake in oven. Serve hot on platter surrounded by a nice gravy, made in the pan, or little onion pickles. It is nice for tea or lunch sliced cold, and gar- nished with red pickled beets. For Veal Roll^ chop as above, seas- on with a teaspoon each finely minced lemon peel and mace, table- spoon chopped parsley, salt and pepper, stir in beaten yolks of three eggs, add half cup gravy and cup bread-crumbs ; it should be just soh enoughto handle without running into a shapeless mass. Flour the hands and make it into a roll about three times as long as it is

570 COLD MEATS.

broad ; flour the outside well and lay it in a greased baking pan, cover and set in oven until smoking hot, when remove the cover and brown quickly. Then brush over with white of egg, and return to oven a minute or two, dish as above, using a pan-cake lifter, and garnish with croutons, (see soups) pouring a rich gravy over all.

Meat Turnovers — Make dou^li as for soda biscuit, roll thin and cut in circles large or small as liked. Upon these put any kind of cold cooked meat or game chopped fine, seasoned with pepper and salt, catsup and sweet herbs and moistened Avell with cream or melted butter; lay the meat on one side and turn over the other, moistening and pinching edges together carefully. These can be steamed, baked, or fried as Fritters, and are very good cold. When preparing for picnics, bake them. Some heat the meat with a little broth or water, seasoning as above and thickening with a httle flour. If steamed, place the turnovers on a buttered plate and set in steamer.

Meat Wo?ide7's. — Chop fine any bits of cold meat, add half as much mashed potato as meat and same of bread broken up and moistened with hot water, a tablespoon flour made smooth with a little water, two or three beaten eggs and a little cold gravy. Season well, mix thoroughly, drop from a spoon into frying-pan containing a little hot butter or drippings and fry a nice brown on both sides, or add flour enough to make into balls and fry as above or bake in oven. Eggs may be omitted.

Bread and Meat. — Cut two long slices cold meat and three of bread, buttered thickly, about same shape and size ; season meat with pepper, salt, and a little finely chopped parsley ; or, if veal, a little chopped ham; then lay one slice of bread between two of meat and have the other two slices outside ; fasten together with wooden toothpicks. Bake in quick oven and baste with butter thorotighli/j that the bread may be crisp and brown. If the oven cannot be de- pended on fry in very hot fat as doughnuts. Garnish with sprigs of parsley, and serve very hot.

Ragout of Meat. — Slice cold moat, put in stewpan in which an onion has been sliced, or several if liked; squeeze half a lemon in, or add tablespoon vinegar, cover closely without water, and when it begins to cook, set pan on back of stove for three quarters of an hour, shaking occasionally. The onions should now be brown ; take out meat, dredge in a little flour, stir it round, anfl add a cup gravv, pepper, salt and a small quantity of any sauce or flavoring preferred ; stew gently a minute or two, then put the meat back to get hot, and serve ; garnish with croutons or pickles.

Meat and. Potato Faffs. — Take cold roast meat — ^l^eef or mut- ton, or veal and ham together — cut all gristle away, chop fine and season with pepi)er and salt, and cho])ped pickles, if liked. Boil and mash some potatoes, make them into a paste with an egg, roll

COLD MEAT3, 671

out, dredging with flour, and cut round with a saucer ; put some of the seasoned meat upon one half, and fold the other over like a puff; pinch neatly round, and fry a light brown.

Meat with Barley. — Take half pound an)'- cold roasted or broiled meat, cut in dice ; three onions, chopped fine, and half cup bar- ley, Avashed. Put all in a stewpan, and dredge with tablespoon flour, half tablespoon salt, and saltspoon pepper. Add three pints water, and simmer two hours. Pare and slice seven potatoes. Add to the stew, and simmer one hour longer. Season more if necessary.

Meat with Eggs. — Take pieces of any cold roast meat, trim off fat and mince very fine. Fry a small onion, chopped fine, in plenty of butter ; when a light brown add a teaspoon flour, a little stock or gravy, the minced meat with chopped parsley, salt, pepper and nut- meg to taste. Mix well, add a little more stock if necessary and heat gradually on back of range; lastly add a few drops lemon juice; serve on small squares of bread fried in butter and place a poached egg on top of each, or serve the veal in center Avith poached eggs over it, and toasted bread around with chopped parsley on the squares

Bubble and Squeals. — Cut about two pounds cold meat in neat slices, put in pan with tablespoon of butter, and brown them ; chop a head of tender cabbage, put in with two tablespoons of butter, saltspoon salt, and quarter saltspoon pepper, and stir occasionally over the fire until quite tender ; when both are done, lay the slices of meat in center of a hot dish, and cabbage around it ; serve hot.

Philadelphia Scrapple. — Take remains of cold fowl or meat, two or three kinds may be used, cut into small pieces, season Avell and put in frying-pan with water to cover. When it boils thicken with corn meal stirred in carefully like mush and about as thick, and keep over fire until the meal is cooked, then pack into a long deep tin and when cold slice ofl* and fry. Nice for breakfast.

Stirabout. — Any cold boiled or roast meat is nice if cut into small pieces like marbles, then put in saucepan with water to cover well and stew gently twenty minutes or so ; add salt, plenty of pep- per, and a half cup good strong vinegar — if not strong enough add more — stir well and let stew ; put a large spoonful dripping or butter in a skillet, add tablespoon flour, stir until browned and pour it over the meat, stir well and serve. A change from hash, and when prop- erly seasoned and prepared is very palatable.

Broiled Beef. — Peel four or five potatoes, then cut round them as though paring an apple, season with salt and pepper and dip the strips thus made into a thin batter and fry in hot fat a nice brown. Cut neat slices from a cold roast of beef, season well, dip in melted butter, broil quickly and serve on hot platter with the prepared

572 COLD MEATS.

potato over them. Or broil the beef as above, and lay in a hot dish on a tablespoon melted butter, sprinkle with mushroom powder, and garnish with border of Saratoga potatoes. For Broiled Reefimth Oyster Sauce, put two dozen oysters in steAvpan, with their liquor strained; add three cloves, bLide of mace, two tablespoons butter, half teaspoon Hour, and seasoning of pepper ana salt ; simmer gently five minutest. Have ready in the center of dish round walls of mashed potatoes, lirowned ; into the middle ])f>ur tlie oyster sauce, quite hot, and round the potatoes place layers of slices of cold roast l)eef, which should be previously broiled over a nice clear fire. For Broiled Beef with Mxishroora Sauce, wipe two or three dozen small mush- rooms free from grit with a piece of flannel, and salt ; put in stcAvpan with tablespoon butter, seasoning of cayenne pepper and tablespoon mushroom catsup ; stir over the fire until mushrooms are quite done, when pour in the middle of mashed potatoes, browned. Then place round the potatoes slices of cold roast beef, broiled. In mak- ing mushroom sauce, catsup may be omitted if sufficient gravy.

Maslxcd Beef. — Cut cold roast beef in rather thin slices, and have ready mashed potatoes free from lumps and highly seasoned ; l)ut the slices of meat in frying-pan with a little hot butter, and fry siighth'', then spread mashed potatoes on both sides of the slices, single-bread them and fry In-own in hot fat ; when done take up with skimmer, drain for a moment on brown paper and serve hot.

Hashed Beef. — Put into a stewpan with whatever gravy may have been saved from roast beef the day it was roasted, a teaspoon each tomato sauce, Harvey's sauce and mushroom catsup with a tablespoon any flavored vinegar, pepper and salt to taste, a little Hour to thicken and a finely minced onion. J-^immer gently ten minutes, then take oil fire, let gravy cool, and skim off fat. Cut cold roast beef into thin slices, dredge with flour, place in gravy and let the whole simmer gently five minutes, but not boil, or the meat will be tough. Serve very hot and garnish with croutons. Or cut (iff all the meat from the bones of cold roast ribs or sirloin of beef, remove the outside brown and gristle, and stew the bones and ]iieces "vith two onions, a carrot, bunch savory herbs, blade of pounded mace, and ]unt water, for about two hours, till it becomes a strong gravy, and is reduced to rather more than one half pint; strain, thicken with a teaspoon flour, and let cool ; skim off all fat, lay in meat cut in small bits, let it get hot through, but do not boil, dish and garnish with croutons. The gravy may be flavored as above. Meat prepared thus may be served Avithin walls of mashed potatoes.

Soused Beef. — Take the beef left from soup, cut away from the bone in small pieces, season with salt and pep])er, and a little mace and pour hot vinegar over it, or an equal quantity water and strong vine.^ar. A nice supper dish, and may be warmed for breakfast,

COLD MEATS. 573

Stewed Beef. — Peel and cut two large onions into thin slices, put in stewpan with two tablespoons butter, set over slow fire and stir until brown, but not in the least burnt, add teaspoon brown flour, mix smoothly, moisten Avith a half pint broth, or water with a small piece of glaze, and add three saltspoons salt, oi less if broth was salted, two of sugar and one of pepper. Put in thin slices of cold lean beef, set on back of stove five minutes to heat through and serve on very hot dish garnished with fried potatoes or croutons. The onions may be omitted and a tables]K)on Chili sauce added ; or for an Irish Stew add sliced jiotatoes with the onions, omitting the sauce. Or for any of the stews flavor to taste with spoonful tarra- gon or plain vinegar, or a teaspoon mushroom powder, or pinch of curr}^ or a few sweet herbs.

Beef Fricassee. — Put a pint water in stewpan and when it Ijoils add tablespoon flour mixed smooth in little water, one of butter and pepper and salt. Cut cold ronst beef in thin slices, put into the gravy and boil five minutes. If at hand use beef gravy instead of water, and omit butter. May be served with boiled potatoes, toma- toes, rice or macaroni. For Beef Fritters, cut any cold beef into thin shreds, season well with pepper and salt and stir through the Meat Batter as above. Fry, drain and serve as directed in Fritters.

Beef Hash. — Cold moat of any kind will do, but corned beef is best ; always remove all surplus fat and bits of bone and gristle, season with salt and pepper, chop fine, and to one-third of meat add two-thirds of chopped cold boiled potato, and one onion chopped very fine ; a pickled onion can be used if not any fresh ones ; place in dripping'-pan, dredge with a little flour, and pour in at side of pan enough water to come up level with the hash, place in oven and do not stir ; when flour is a light brown, and has formed a sort of crust, take out and add a piece of butter, stir it through several times, and a delicious Baked Hash will result. Or, by cooking longer, it may be made of cold raw potatoes, which peel, slice, and let lie in salt and water a half hour before chopping. Or for Boston Hash, take equal parts cold corned beef and any kind cold poultry chopped fine. To one pint of each add raw yolks of two eggs, tablespoon butter, quart potatoes, peeled and mashed, an onion peeled and grated, nnd enough hot water or gravy of any kind to moisten ; season with salt and cayenne, stir in the well-beaten whites, and put the hash in a buttered pudding dish and bake in quick oven half an hour; serve hot in dish in which it was baked. For Fried Hash, take a pint each chopped meat and potato ; chop an onion fine and brown it in two tablespoons butter in hot frying-pan, add a gill of stock and when this is hot put in the chopped meat and potato ; season Avith pepper and salt and stir over fire until very hot. Serve heaped high in vegetable dish with a piece of butter placed in ahole on top made by pushing down with bowl of spoon. Some prefer to use more

574 COLD MEATS.

potato, and the onion may be omitted if not liked. Another way of serving is after stirring over fire until ver}' hot to spread smoothly over the pan and set back where the hash may brown slowly, which should take about half an hour. When done, fold like an omelet, turn on a hot dish and garnish with points of toast and parsle}'. Any cold beef or other meat or a mixture may be used for this dish and if mashed potato is left over some use instead of the chopped. For Turkey Hash, pick meat off turkey bones, shred it in small bits, add dressing and pieces of light biscuit out up fine, mix together and put into dripping-pan, pour over any gravy that was left, add water to thoroughly moisten, but not enough to make it sloppy, and place in a hot oven for twenty minutes.

Beef Loaf. — Add to one pint cold hashed beef seasoned to taste with pepper, salt, cloves and cinnamon, three or. four rolled crackers or same quantity dry bread-crumbs, and two eggs, with meat stock to moisten ; bake twenty-five minutes. When cold slice for tea.

Beef Patties. — Cut cold beef, or any kind of cold meat into very small square bits, season well with salt, pepper and a little gravy and chopped onion. Roll out a nice plain paste rather thin, fill with the meat, close in patty-shape and fry, or bake a light brown. Or line patty-pans with the paste, put in the meat, cover with paste and bake. Or the paste may be omitted from top and bread-crumbs with bits of butter, sprinkled over. To make without the paste put the prepared meat in patty-pans, half filling them, cover Avith mashed potato, put bit butter on each and brown in oven.

Beef Olives. — Take an equal quantity bread-crumbs and finely- chopped beef, some parsley and thyme, a little grated'cold ham if at hand, a few cloves or slice of onion, all chopped fine. Put a lit- tle butter in a pan and let mixture just simmer, not fry, for ten minutes. While this is cooking cut some underdone beef into ob- long slices about half an inch thick and hack them on both sides with a sharp knife ; then mix the cooked force-moat with the yolk of an egg and a tablespoon gravy, put a spoonful of it in the center of each slice of meat, and tie it up carefully in shaj^e of an egg. Have ready some nice gravy thickened with flour rubbed in butter ; roll each olive lightly in flour, lay it in the gravy and simiyier very gently half an hour. A few chopped oysters are a great addition to the gravy. If preferred, each olive may be rolled and tied in a very thin slice of fat pork, dipped in flour and baked in quick oven until nicely browned. A more simple way of preparing is to cut slices of underdone roast beef about half an inch thick ; sprinkle over bread- crumbs, minced shallot, a little fat and seasoning to taste ; roll each slice and fasten with a wooden toothpick. Have ready some gravy made from the beef bones; put in the pieces of meat and stew till tender, about an hour. Arrange the meat in a dish, thicken and flavor the gravy, and pour over the meat, and serve.

COLD MEATS. 575

Beef Pof-Pie.— Take two pounds cold roast beef, cut in rather thick oblong pieces, break the bones, cover with water, and simmer two or three hours for the gravy ; add sufficient water to this to make the quantity throe pints, put in a gallon saucepan with level table- spoon salt, half teaspoon white pepper, tablespoon Chili sauce, the meat, and some potatoes cut in halves, and when it boils add two tablespoons flour mixed smooth in a little cold water. Have ready a baking powder dough, or a raised crust is excellent and by some much preferred. For this take a piece of bread-dough and let it rise. When the stew is hoili7ig fast the crust may be added, either in one piece, with a center cut out, covering the whole ; or cut in long strips and placed in bars over the top ; closely cover and boil without stop- ping twenty minutes and then take off cover and set in oven for a few moments to brown. To serve, if the crust is in one piece place on the platter upside down, lay the meat on it, and pour the gravy, ■which may be thickened more if necessary, over it. Should there be but little meat in the stew put a teacup upside down on the bot- tom of the saucepan to help support the crust. This may be made of any fresh meat or poultry.

Beef Pudding. — Mince a pound or more of cold roast beef, mix with it a teaspoon salt, sprinkling of pepper, and tablespoon flour. Make an ordinary pudding paste, fill it with the above mixture, put in not quite quarter pint water, and tablespoon chopped parsley and onion mixed ; tie in a cloth, and boil about seventy minutes. If liked, add chopped pickles, or a little good, well-seasoned vinegar.

Beef Rollages. — When breakfast is over gather the good bits of steak, roast or any kind of beef left, and taking off superfluous fat, put beef into a pot with enough boiling water to cover, adding mustard, celery salt, pepper, cinnamon and cassia buds, if all or any are liked, or fresh bits of celery and sprigs' of parsley, instead of celery salt, also a little onion if desired. Simmer meat all fore- noon, adding boiling water from time to time as needed. When thoroughly tender, juicy and brown, take up, slip out bones, chop meat fine adding enough of the gravy to make it like thick mush. Take out of the hash bowl and place on a clean white cloth and form into long roll about three inches in diameter. Wrap and press the cloth tightly about it, several thicknesses, to keep the roll in form. Secure it with cord and place the roll in ice box, if warm weather, out in the cold, if cool ; in a few hours the meat wull have cooled and hardened and can be cut in niee slices like tongue. Lamb and veal can be used in same way. Meat prepared in this way is good either before or after the bones are removed as a hot stew with brown gravy for dinner, or serve hot just after chopping as Spiced Meat on Toast.

Beef au Gratin. — Cut a little fat bacon or pork very thin, put in bottom of baking dish and sprinkle with chopped parsley, onion

576 COLD MEATS.

and mushrooms, or mushroom powder, and hread-crumbs ; then put u}^ layer of thick sHces of cold beef, well hacked, then another layer of pork or bacon, add seasoning, with crumbs over the top; ]vnir over enough broth or gravy to moisten well and bake slowly an hour.

Beef a la Jardiniere. — Put a pint beef broth in thick saucepan with small bunch each parsley and chervil, very little tarragon and teaspoon each chopped shallot or onion, capers and pickled gher- kins ; rub a talilespoon Browned Flour with a large tablespoon butter and stir it in ; then take slices of underdone beef and with a blunt knife hack each piece all over in fine dice, but do not cut the slices through ; pepper and salt each slice and lay them in with the herbs, sprinkle a layer of herbs over the beef and cover closely, set in the oven and cook half an hour. Serve on a dish surrounded with young carrots and turnips, if iji season, or old ones cut.

Beef with Macaroni. — Chop lean or cold roast beef or steak very fine, separating it first from all fat; nearly fill a pudding dish witli cold boiled or baked macaroni ; put the chopped beef in the center, flavored with salt, pepper, thyme, and, if liked, a little liquor poured from canned tomatoes. Pour soup stock or gravy over beef and macaroni, cover with bread-crumbs, over which pour two table- spoons melted butter and bake half an hour.

Beef with Oysters. — Cut rather thick steaks from cold sirloin or ribs of beef ; brown them lightly in stewpan, with two tablespoons butter and a little water ; add one half pint water, a sliced onion, pep- per, and salt, cover the stewpan closely, and simmer very gently for -lalf an hour ; then mix about ateaspoon flour smoothly with a little of tlie liquor ; add one or two dozen oysters, having previously strained their liquor into the stewpan ; stir till the oysters are plump, then serve. Do not boil after oysters are added, as it toughens them. For Beef and Oyster Pie, place some slices cold boiled potatoes in pudding dish and pour in the above ; cover with good paste, with an opening in center, and bake one hour. Omit onions if wished.

Beef loith Tomatoes. — Fry two small onions, chopped, in two tablespoons butter ; then add eight or nine tomatoes, cut fine, and season with salt, pepi^er and herlis if liked. When tomatoes are cooked, add pint chopped cold meat and serve when heated through.

Laml) Squares. — Cut underdone lamb, or mutton will do, quite small and coarsely chop some mushiooms, or use the ])owder in- stead. Put in saucepan piece of glaze size of ])igeon's egg ; heat with a little water or broth, add two yolks and when thickened without boil- ing, take off, add the mushrooms and meat, let all get cold, and cut in small squares ; double-bread them and fry in very hot fat ; or after rolling in bread-crumbs, lay each piece in a spoon and dip into frit- ter batter; let the extra batter run oflf, and drop the squares into

COLD MEATS. 577

the hot fat. These will be good made of beef and rolled up in pieces of fat pork cut thin, and fried ; serve with a Pickle Dressing made thus : Simmer some chopped parsley, onion and pickled cucumbers till tender, and thicken with an equal quantity Kennebec Butter and flour. If in a hurry, tablespoon each butter and flour, melted in a little water, adding teaspoon vinegar, will make an excellent sauce, and is delicious for anything fried, as bi'eaded chops, croquettes, etc. Mashed, cold cooked pease may be used in place of the mushrooms.

Deviled Lamb. — Score a cold shoulder, leg or breast of lamb to the bone about an inch apart and season highly with salt, white and red pepper, mustard and Worcestershire sauce ; put on a gridiron and brown quickly over hot fire. Serve hot with Worcestershire sauce.

Fried Lamb. — Neatly trim slices of cold roast lamb and fry in butter a pale brown. Serve on a puree of cucumber or spinach. Or single-bread them and fry in hot lard, till a light brown and serve with a gravy poured over flavored with a few drops lemon juice and a little nutmeg. Mutton or veal prepared same way.

Deviled lAvcr. — Take underdone liver of a roast or boiled fowl or turkey ; masli it smooth on a dish placed over the teakettle ; add a little butter, some mustard, salt and cayenne, with a teaspoon an- chovy sauce or mushroom catsup. Spread on toast, and serve hot.

Curried Mutton. — Slice in thin rings, put them into a stewpan with four tablespoons butter, and fry light brown ; stir in a table- spoon curry powder, and flour, salt to taste and mix all well together. Or, cut remains of any joint of cold mutton into nice thin slices (if there is not sufficient to do this, it maybe minced), and add to the other ingredients ; v/hen well browned, add a gill of stock or gravy, and stew gently for about half an hour. Serve in a dish with a bor- der of boiled rice. Curried Beefvao-Y be prepared in same way.

Mashed Mutton. — Cut cold roast or boiled mutton in slices about half an inch thick, and cover both sides with sauce made as follows : Put two tablespoons butter in frying-pan, and when melted add one of flour and stir until smooth ; add, gradually, one cup stock, and two tablespoons glaze, boil one minute, and stir in yolks of two eggs ; season with salt, pepper, and tablespoon lemon juice, and re- move from fire at once. Season the mutton with salt and pepper and as soon as the sauce begins to cool, dip slices in it, and roll in fine bread-crumbs. Beat one whole egg and two whites together, dip the sauced mutton in this and again in the crumbs, and fry and drain as Fritters. Serve with either tomato or tartare sauce. Masked Beef or Veal cooked in same way.

Smothered Mutton — Cut cold boiled mutton into slices, place them neatly in flat vegetable dish, season each lightly with salt, pep-

578 COLD MEAT?.

per and cayenne. Melt two tablespoons butter and when hot pour half over the meat, and into the other half stir a tablespoon flour, and add a gill of stock. Let boil and add teaspoon sugar, a season- ing of salt, pepper and cayenne, and a jDint cold stewed tomatoes. Cook until tomatoes are very hot, then pour all over the slices of mutton, cover tightly and send to table.

Scalloped Mutton. — Cut about a pound cold roast or boiled mutton into very small pieces, not much larger or thicker than a silver quarter ; stew the bone half an hour or more, to make a pint of broth ; strain it and simmer with the mutton half an onion, pep- per and salt for fifteen minutes, adding tAVO tablespoons butter and four of flour rubbed together two or three minutes, before taking up. Butter the lower part of a two-quart pudding dish, and put in a thin layer of mashed potato, then half of the mutton, a thicker layer of potato, the rest of the mutton, and a last layer of potato, which must be glazed with the yolk of un egg ; bake until thoroughly heated.

Mutton Collops. — Cut very thin slices from a cold leg or the chump end of loin of mutton, sprinkle with pepper, salt, powdered mace, minced i?avory herbs and shallot and fry very quickly in hot butter; stir in a tablespoon flour, add a half pint gravy and table- spoon lemon juice, simmer gently from five to seven minutes and serve immediately. The meat must be venj lightly fried, just thor- oughly heated through in pan hot enough to brown quickly.

Mutton Hash. — Chop fine a pound and a half of the remains of roast mutton and put in a stewpan with a cup mutton gravy or stock ; season with salt, pepper, and a little graced nutmeg ; add a table- spoon flour, and let the meat heat gradually until hot, but do not boil. Simmer twenty minutes, and serve with poached eggs placed neatly round the dish, or on aplatter surrounded with mashed pota- toes. A spoonful of "Worcestershire sauce may be added. Some poach the eggs in boiling water, with half cup vinegar, teaspoon but- ter and level tablespoon salt, serving the hash on slices of toast with an egg on top. Hash made from poultry is nice served thus. For Baked Mutton Hash., chop cold mutton very fine, season with pep- per, salt and half cup milk. Chop an onion also very fine, brown in a tablespoon hot lard and stir into the mince. Boil potatoes in proportion to the quantity of meat, mash smooth and season with butter, pepper and salt. Line baking dish with potatoes, put in the hash and cover with potatoes except a place in the middle as large as a saucer. Beat the yolk of an egg and brush over the potatoes. Bake half an hour.

Mutton Pie. — Cold mutton may be made into good pies if well- seasoned and mixed with a few herbs ; if the leg is used, cut into very thin slices ; if the loin or neck, into thin cutlets. Place a layer in bottom "-^f dish, season well '"'■•ith Depper. salt, mace, parsley and