COLD MEATS

herbs ; then put a layer of potatoes sliced, then more mutton, and so on till the dish is full ; add a cup gravy, cover with a crust, and bake one hour. Or cut into square pieces about two pounds cold roast or boiled mutton, trimming off a portion of the fat, and quarter three kidneys; put all in pudding dish, season with two tablespoons chopped parsley, one of powdered herbs, salt and pepper, and half an onion minced ; add half a pint of light stock or water, tablespoon vinegar; cover with puff paste, brush evenly with Roll Glaze, and bake an hour. Cold lamb makes a very nice pie. For Mutton Pie with Tomatoes, spread the bottom of dish with bread-crumbs, and fill with alternate layers of cold roast mutton, cut in thin slices, and tomatoes peeled and sliced ; season each layer with pepper, salt and bits of butter. The last layer should be of tomatoes spread with bread-crumbs. Bake three-quarters of an hour and serve immediately.

Mutton Eissoles. — Chop fine a half pound cold mutton and two ounces beef suet ; mix with three ounces boiled rice, season with salt and pepper and roll into small rolls or any shapes fancied, single- bread them and fry a nice brown in hot fat. Serve with a gravy poured round them and a little in a tureen. Or for Mutton Balls, omit the suet, make into balls and tie each in a piece of cabbage leaf; put in hot water and boil half an hour ; serve hot.

Mutton Relish. — Take pieces cold mutton and place in the bottom of a meat mold which has a perforated lid that sinks well into the mold andis screwed in place by a valve-pipe ; season, add some broth or gravy, put on lid and on top place nicely seasoned mashed potatoes mixed with a Meat Mold. llttlc uiilk ; suiooth over and dot the surface

with capers, if liked. Bake in oven till brown. The potatoes retain all the savory steam rising from the meat, and it is a delicious dish. Fresh mutton cutlets or pieces of the round of beef are nice prepared in this way, adding a few bits of butter to the meat.

Mutton Stew. — Cut remains of cold roast mutton in nice even slices, trimming oflf all superfluous fat and gristle ; chop bones and fragments of joint and put in stewpan with six each pepper-corns and whole allspice, bunch sweet herbs, and half head celery ; cover with water and simmer an hour. Slice an onion and fry pale brown and add. Stew fifteen minutes, strain and let cool ; then strain off" all fat and put the gravy with the slices of mutton in stewpan, flavor with catsup or tomato or mushroom sauce, or with anything liked and heat through thoroughly, but do not boil. Serve in hot dish. Or With 07iio7is., cook tender three or four onions, sliced crosswise, in water, add mutton as above, season, and stir in thickening of flour.

Mutton and MaGaro7ii. — Boil two ounces macaroni until just tender, but not enough to break, and set by to cool. Chop three.

580 COLD MEATS.

quarters pound cold roast mutton, add teaspoon curry, one and a half of salt, tablespoon butter, beaten egg and gill milk. Cut the macaroni in bits, half an inch long and mix lightly with the mutton. Butter a pie-pan and form into a smooth round oval mass in center. Spread half ta]:)lespoon butter over and put in oven ; when well heated cover with beaten egg, seasoned with a small pinch salt and half teaspoon curry; sprinkle finely sifted ])read-crumbs over and set in oven to brown. Serve on platter garnished with parsley.

Mutton with Pickles. — Cut cold roast mutton into neat, thin slices, and sprinkle with salt and pepper, bread-crumb them well on both sides, first wetting in gravy or melted butter, ])ut neatly in a dish, and over them a layer of chopped pickles, and slightly moisten with pickle vinegar and gravy. Heat them in oven, and serve with croutons or potato balls. Any cold meat may be cooked thus.

Mock Saddle of Mtitton. — Cut remains of roast saddle of mut- ton close to the bone, leaving about one inch wide on outside, and cut into small dice with some of the fat. Fry a tablespoon chopped onions in stewpan with a little butter a moment, and add the meat with a tal)lespoon flour, a little grated nutmeg and high seasoning of salt and pepper; stir, and moisten with a gill or so of broth, add a bay leaf and set on stove about ten minutes, then stir in two yolks of eggs and cook and stir until rather thick. Have ready about two pints mashed potato firm enough to roll ; put the saddle bone in the middle of dish and with the potatoes form an edge round it in the shape of a saddle, leaving middle empty, which fill with the prepared meat. Brush over with beaten egg, sprinkle with sifteo. bread- crumbs, and brown in oven.

Ragout of Mutton. — Slice two each turnips, carrots and onions ; put in saucepan with two tablespoons butter, and brown them. Dust in little flour and stir the whole to prevent browning too quickly, and turn out upon a hot dish until wanted. Cut up cold roast mutton into square pieces, and brown on each side in same pan in which vegetables were cooked; then add half pint hot Avater, salt and pepper, a few sprigs of parsley, and the sliced vegetables. Stew gently until vegetables are tender; arrange the vegetables in center of dish, with the meat as a border, pour the sauce over all, and serve. When in season green pease may be sul> stituted for the turnips and carrots ; they should be served piled in center of dish with the chops around.

Porl' Cake. — Cut meat, fat and lean, from a cold joint of roast pork, and mince it very fine ; mix with it two large potatoes freshly Doiled and mashed, a little salt and pepper, a chopped onion, and a little powdered sage. Add two or three eggs and a little milk. sufl&- cient to make a very thick batter. Fry the cake like an omelet, or bake in a buttered dish. Serve with pickled onions or gherkins.

COLD MEATS. 581

Pork Cheese. — Cut, but do not chop two pounds cold roast pork into fine pieces, and allow a quarter pound fat to each pound lean. Season with pepper and salt ; add two blades mace, pounded, a tablespoon finely chopped parsley, four leaves sage and bunch of herbs, also chopped, with half teaspoon chopped lemon peel. Mix all well together, put in mold, fill up with good, strong, nicely fla- vored gravy and bake an hour or more. When cold turn out of mold and serve. Nice for breakfast or luncheon.

Porli Cutlets. — Cut the remains of cold roast loin of pork into nice-sized cutlets, trim off most of the fat, and chop two onions. Put tablespoon butter in stewpan, lay in the cutlets and chopped onions, and fry a light brown ; then add a half pint gravy, tablespoon flour pepper and salt to taste and teaspoon vinegar and mustard, simmer gently five or seven minutes, and serve. Garnish with large cucum- ber pickles sliced crosswise, three-quarters of an inch thick. This is also a nice garnish for Fried Salt Pork, serving a ring or two with the meat.

Pork Hash. — Chop fine bits of cold boiled pork, and put into a hot frying-pan. Fry until brown, and pour off" nearly all the grease. Have ready some chopped potatoes ; mix with pork, add a little water to prevent burning, season, and cook like any other hash. Add a little chopped onion if liked, and a teaspoon dry mustard or prepared horse-radish gives a nice relish to this as well as Beef Hash.

Sausage Rolls. — Chop very fine a half pound cold pork, also four sage leaves and mix with the meat. Season with half teaspoon pepper, grain of cayenne, and half teaspoon salt, and moisten with a little gravy. Make a dough of a pint of flour, teaspoon baking- powder, one and a half gills cold water, four tablespoons butter, an egg and half teaspoon salt ; knead lightly, roll out quarter of an inch thick, cut into pieces four inches long and three wide and brush edges with white of egg ; put a portion of the chopped pork in each piece, gather up the edges, pinch together, brush over with beaten white of egg, put on floured tin and bake in hot oven half an hour. Any cold meat may be used.

Ham Balls. — Chop fine cold cooked ham ; add an egg for each person, and a little flour ; beat together, make into balls, and fry brown in hot butter. Or mix four ounces grated or finely chopped cold ham with a pint mashed potato, a half gill cream to which two tablespoons butter have been added, and season with half teaspoon

Sepper. Make into round or oval balls, put in frying basket and rown in hot fat. Pile on platter and garnish with curled parsley.

Ham Omelet. — Chop fine half pound cold boiled ham ; add four well-beaten eggs, with a little salt and pepper ; then place in pan a small piece butter, put in mixture and brown.

582 COLD MEATS.

Ham Pie. — Pick cold ham into small fine pieces ; boil a cup rice, beat up two eggs and stir in with the ham and rice ; season with pepper, salt and onions, put into a deep pan, with crust, and bake.

Ham PiiWs. — Stir a pint flour into pint boiling water, mix, beat w'ell, and cook until the stiff batter parts from the bowl, then beat in four eggs one by one ; add three ounces finely chopped ham and a pinch of cayenne, or two-thirds teaspoon curry, and half teaspoon salt, unless the ham is quite salt. Drop in deep hot lard, in bits half as large as an egg. A side dish for dinner; nicaAvith chicken, turkey, or veal.

Ham Relish. — Cut small slices of cold ham, and fry in their own fat. Place in warm dish and keep covered while preparing this sauce : Take two teaspoons made mustard, generous pinch of pepper, teaspoon white sugar, half cup vinegar, half teaspoon corn- starch, mix well, and add to gravy in the pan ; boil up once or twice and pour hot over ham. Cover and send to table.

Grated Ham. — This is one of the nicest relishes for supper or lunch. Cut a good-sized piece from the thickest ])ortion of a boiled ham, trim off the fat, grate the lean part, and put in the center of a platter; slice some tiny slips of the fat and place around the edge, together with some tender hearts of lettuce-heads, and serve for sup- ]Kr or lunch. For Ha77i Sandwiches^ place between thin slices of buttered bread.

Scallo2yed Ham. — Chop fine the scraps left from boiled ham, add some of the fat also chopped, and put in an earthen pudding dish, first a layer of bread-crumbs, then a layer of mixed fat and lean, then another layer of crumbs, and so on till all are used, putting a few bits of fat over top ; pour over it a little water, or a dressing of some kind, and set in oven till a nice brown. This is delicious for l^reakfast, or for a picked up dinner, after having made a Ham Sou]) from the bone, well cracked and simmered for three hours with a few sliced potatoes and rice, or dried corn and beans which have first been soaked and parboiled.

Stuifed Ham. — A nice way of re-serving a ham from which few slices have been cut is to make a stuffing of bread-crumbs, seasoned with pepper and celery seed, and heated with a small bit of butter. Fill space in ham with this dressing, restoring as far as possible the form of ham, and leaving a smooth surface ; heat slowly in oven and liakehalfan hour, then cover with grated bread and sprinkling of sugar ; brown, and serve. Or fill space with seasoned mashed potato.

Ham. vnfh CiLrrant Jelhj. — Put half glass of currant jell}-, a small bit of butter, and a little pepper in saucepan ; when hot, put in thinly-sliced boiled ham and let thoroughly heat and serve at

COLD MEATS. 583

once. For Ham with Vinegar^ cut cold ham thin, and broil it ; place on platter and pour over two or three spoonfuls hot vinegar and pepper. If vinegar is very strong, add a little water.

Curried Veal. — Slice four onions and two apples, and fry in a little butter ; then take out, cut cold roast veal into neat cutlets, and fry these a pale brown; add two tablespoons curry-powder and flour, put in onions, apples, and a little broth or water, and stew gently till quite tender; add a tablespoon lemon juice, and serve with "an edging of boiled rice. May be ornamented with pickles, capsicums, and gherkins arranged prettily on top.

Hashed Veal. — Take half pint each cold veal minced fine and dry bread-crumbs ; mix, season with salt and pepper, add gravy or Avhite sauce, heat thoroughly but do not boil and serve on slices of buttered toast. Or fried bread-crumbs may be lightly strewn over or served in little heaps on the meat, or Force-meat Balls used as garnish. Or take about a pound of cold roast veal, and should there be any bones, dredge them with flour, and put in stewpan with the brown outside from the roast and a few meat trimmings ; add a pint or more of water, an onion cut in slices, a half teaspoon lemon peel, blade of mace, pounded, two or three young carrots and bunch of sweet herbs ; simmer these well an hour, and strain the liquor. Rub a little flour into some butter ; add this to the gravy, set it on the fire, and when it boils, skim Avell. Mince the veal finely by cutting., not chopping it and put in the gravy ; let warm through gradually, add the lemon juice and cream, and when on point of boiling, serve. Garnish with croutons and slices of bacon rolled and toasted. Force- meat Balls may also be added. If more lemon peel is liked add a little to the veal, after it is warmed in the gravy.

Molded Veal. — Mince three-fourths pound cold roast veal very fine, after removing from it all skin and outside pieces, and chop a small slice of bacon ; mix these well together, and add a third of a teaspoon minced lemon peel, half an onion chopped fine, salt, pep- per and pounded mace to taste and a slice of toast soaked in milk. When all are thoroughly mixed, beat up an egg, with which to bind the mixture. Butter a pudding dish, put in the meat, and bake three- quarters of an hour ; turn it out of the mold carefully, and pour round it a good brown gravy, or set dish in pan of water and cook for an hour on top of stove, then spread over Avith beaten egg, sift with bread-crumbs and brown in oven. A sheep's head may b'i dressed in this manner and is an economical and savory dish.

Veal Collops. — Cut cold roast veal into pieces thickness of cut- lets, about two inches in diameter, flour well, and fry a light brow*? in butter ; dredge again with flour, and add half pint water, pouring it in by degrees ; set on fire, and when it boils, add an onion and blade of mace, and simmer gently abont three-quarters of an hour:

684 COLD MEATS.

flavor gravy with a tablespoon lemon juice, half tea?poon of the finely minced peel and tablespoon mushroom catsup. Give one boil and pour it over the collops. Garnish with lemon and slices of toasted bacon, rolled. If cream is not at hand, use yolk of an egg beaten up well with a little milk. Or, cut tbe veal as above, hack with a knife and sprinkle over thepiecesahalf teaspoon nutmeg, two blades mace, pounded, and cayenne and salt to taste, and fry in a little but- ter. Dish them, and make gravy in pan by adding tablespoon flour, quarter pint water, teaspoon anchovy sauce, tablespoon each lemon juice and mushroom catsup, three of cream and quarter teaspoon minced lemon peel.

Veal Dice. — Cut cold veal into little pieces or dice and turn over them a mixture of parsley and chopped onion, seasoned with vinegar, pepper and salt. Let stand until liady to fry ; then put a little butter on them and fry them in hot lard to a rather dark brown color. Cold fowl is nice cooked same way.

Veal Patties. — Mince a little cold veal and ham, allowing one- third ham to two-thirds veal ; add an egg boiled hard and chopped, and a seasoning of mace, salt, pepper, and lemon peel ; moisten Avith a little gravy and cream. Make a good pufF paste, roll rather thin, and cut into round or square pieces ; put the mince between two of these, pinch the edges to keep in the gravy, and fry a light brown. They may be also baked in patty-jians, Avhen they should be brushed over with yolk of egg before put in oven. Oysters may be substi- tuted for the ham.

Veal Pudding. — Prepare thin slices of cold veal, three inches wide, as in first recipe Veal Olives, page 532 ; place in dish, pour in a cup gravy and four tablespoons cream, cover with a puff crust and bake from one to two hours, according to size of pie.

Veal Relish. — Make a sauce of milk or water, a large onion, sliced, a slice of saltx>ork or ham if liked, also a little sliced cucum- ber; add sliced cold veal and thicken Avith yolks of one or two eggs, added after tho whole has simmered twenty minutes, and it must not boil after the eggs are added. In winter, chop a teaspoon pickled cucumber or capers and add just Ix'fore sending to table. When sliced cucumber is used add juice of half a lemon the last thing. The dish may be varied by adding sometimes a few chopped oysters, mushrooms or celery. Celery should be put in with the onion be- fore the meat.

Fillet of Vcalau Bechamel.— Take a fillet of veal that has been roasted the preceding day, cut the middle out rather deep, leaving a good margin round, from which to cut nice slices, ana if there sh'juld be any cracks in the veal, fill them up with any force-meat. Mince finely ihe meat that was taken out, mixing with it a little of

COLD MEATS. 585

the force-meat to flavor, and add sufficient bechamel sauce to make the proper consistency. Warm the fillet in oven about an hour, taking care to baste it well, put the mince in the place where the meat was taken out, sprinkle a few bread-crumbs over it, and drop a little clarified butter on the crumbs ; put it into the oven for fifteen minutes to brown, pour bechamel sauce round sides of dish and serve.

Ragout of Veal. — Any part of cold veal will do for this dish. Cut the meat into neat pieces, put in stewpan with tablespoon but- ter, and fry light brown ; add half pint gravy or hot water, thicken with a little butter and flour, and stew gently about fifteen minutes ; season with pepper, salt, and mace ; add tablespoon mushroom cat- sup, and dessertspoon lemon juice ; give one boil and serve. Gar- nish with Force-meat Balls and fried rashers of bacon. This recipe may be varied by adding vegetables, such as pease, cucumbers, let- tuce, green onions cut in slices, a dozen or two green goose-berries (not seedy), all of which should be fried a little with the meat, and then stewed in the gravy. In slicing any cold meat for cooking al- ways cut across the grain.

Yeal with Macaroni. — Cut some nice slices from a cold fillet of veal, trim off" the brown outside, and mince the meat finely with three tablespoons chopped ham for every three-fourths pint veal ; should the meat be very dry, add tablespoon good gravy. Season highly with pepper and salt, add quarter teaspoon grated nutmeg and quarter pint bread-crumbs, and mix these ingredients Avith one or two well-beaten eggs, which should bind the inixture and make it like force-meat. In the meantime, boil a quarter pound macaroni in salt and water, and drain it; butter a mold, put some of the maca- roni at the bottom and sides, in whatever form liked ; mix the re- mainder with the force-meat, fill the mold up to the top, put a plate or small dish on it, and steam for half an hour. Turn out carefully, and serve with good gravy poured round, but not over, the meat.

Cheese Sandwiches. — Grate any good cheese. Pine-apple is best, mix with mayonnaise dressing and place between thin slices of bread. Nice for a picnic or traveling lunch. When preparing any sandwiches for such an object do not make the dressing as moist as if to be eaten at home. The better way, if one does not object to the trouble,is to putdressing in a glass jar and mix sandwiches as needed.

Egg Sandwiches. — Boil very hard as many eggs as wanted, chop or pound fine, add butter, pepper, salt and made mustard to taste, and spread between slices of bread.

Ham Sandwiches. — Chop fine cold, boiled ham, and mix with the yolks of raw eggs, a little pepper, and mustard and spread be- tween thin slices of bread. Roll up like Wedding Sandwich Rolls on page 48. Or add melted butter and cream to the chopped ham until

586 COLD. MEATS.

smooth like a paste, omitting the egg. Season well with salt and pepper and spread between buttered slices of bread. Some chop the jSi^L ham very fine, season with tablespoon each

f^^^^^^^^"^. olive oil and lemon juice and a little cayenne .^^^^^^^^^^1^ and mustard, then rub through a sieve and Ham Sandwiches. sprcad bctwecn the slices. A nice Avay of mak-

ing sandwiches when ham has to be boiled for the purpose instead of using cold remains, is to chop it very fine while yet warm, fat and lean together, with an equal quantity loan veal, boiled or roasted ; rub dry mustard with it to taste,with a pinch of cayenne, and a clove of garlic chopped, greatly improves it ; add as much sweet butter as would be spread on bread for sandwiches and mix well ; have some cold soda biscuit ; cut in two and spread the mixture between, or use muffins instead, or bread may be used. These are very nice for a picnic or festival table, and not half the work of those made in the usual way, as it saves buttering the bread.

Lunch Sandioiches. — Chop sardlr.^s, ham and a few pickles quite fine ; mix with mustard, pepper, salt, vinegar, and catsup if liked ; spread between bread nicely buttered. Cut crosswise.

Mixed Sandwiches. — Chop fine some cold boiled ham, a little fat with the lean ; add equal part tongue and chicken also chop])ed fine; make a dressing of a half pound butter, three tal)lespoons salad oil, three of mustard, yolk of one egg, and a little salt ; mix well to- gether and spread smoothly on thin slices of bread. Ham alone may be prepared thus. Either mixturies very nice.

Bcception Sandwiches. — Take equal quantities of the breast of a cold boiled chicken and cold boiled tongue, chop very fine, so fine in fact that the separate particles cannot be distinguished, add a half teaspoon celery salt, a pinch of cayenne, teaspoon anchovy paste and four tablespoons mayonnaise dressing. This quantity will be enough to season the breast of one large chicken and an equal fjuantity of tongue. When perfectly cold, sproad some thin slices of l)utterod broad with this mixture. Or take a few snuiU leaves of lettuce, dip each leaf in a little tarragon vinegar, shake it, and place it on a slice of bread ; spread a layer of the prepared meat over the lettuce, then another loaf of lettuce over the meat, and add other slice of bread, trim off the crust and cut each sandwich in two. Ham and veal make a nice Salad Sandicich. The meat may be spread on the bread and the lettuce in the center, if preferred. Nicer not pre- pared till ready to serve. Some prefer to pound the moat, after chop- ping coarsely, add lump of butter and season with salt, pepper, nut- meg and ground mace, instead of the mayonnaise. Spread this paste on thin slices of buttered broad, cut square, put two together, and cut again crosswise into triangles, which form on dishes into any fancy shape and send to table.