ECONOMICAL MADE-DISHES.
HASH OF MUTTON.
Take some slices of mutton from a cold joint, as many as are required. Season with pepper and salt, and make a sauce as follows: Place in a sauce-pan one ounce of flour, one ounce of butter, and brown it over the fire. Then add a breakfast-cupful of stock. Keep stirring the sauce while pouring in the stock, boil for a few minutes, add mutton and a few drops of Harvey’s sauce, and a few green capers. Next, have a dish with a border of mashed potatoes, or a border of rice; egg on the top, and brown in the oven. Dish the mutton. In the centre, on the top, place a few tomatoes that have been stewed in a glass of water, with half-an-ounce of butter, pepper, and salt. Place the tomatoes whole on the top of the dish.
HEDGEHOG OF MUTTON.
Boil two ounces of macaroni till soft, and put it on to boil in cold water. When it is boiled, cut it in short pieces; grease a pint basin, and stick the macaroni round the bottom and sides of the basin. Next, take one ounce of butter, one ounce of flour, and brown; add a tea-cupful of stock, a few chopped mushrooms, a few leaves of parsley, pepper, and salt, half-pound of cold mutton minced fine, put into a basin and steam for fifteen minutes, and serve with a brown sauce.
CRISQUETTES OF MUTTON.
Make the mutton ready as above, only have five or six pieces bacon cut in square pieces, and instead of putting into a basin, put a tea-spoonful into the middle of each piece. Egg on the top, and fold in the shape of sausage rolls. Then make a batter with two spoonfuls of flour and a little milk; wet it gradually with the back of a wooden spoon, till you get it to the thickness of cream, then switch the yolk and white of an egg separately; mix both together, and stir in the batter, and dip your rolls in it—see that the bacon is very thinly cut, so that it will fry in hot lard. Have some sprigs of parsley fried to garnish with. Serve any kind of nice vegetables in centre.
STUFFED CUCUMBERS.
Put two cucumbers on to stew, peeled, in a pint of stock. When tender, take them up, cut them into two-inch lengths for stuffing. The remains of any cold chicken, or rabbit, or veal will do. Have it minced fine, with a drop of any sauces liked, such as Mushroom, Worcestershire, Harvey, and a little flour, parsley, pepper, and salt. Fill up the cucumbers, place them in the stew-pan to get hot, and serve the gravy over. Fill the centre with white beans for a garnish.
TIMBALES OF MACARONI.
Boil one ounce of macaroni till tender, then cut it into very short pieces; take a wire and place it round the side of the timbale moulds, when greased; make a mince of cold mutton, or chicken, or rabbit; place a cupful of mince on the fire, with two glasses of stock, pepper and salt, and sprinkle of dried herbs, a few drops of mushroom ketchup, a half-ounce of bread-crumbs, and the yolk of two eggs stirred into the mince. Fill the timbale moulds, steam for fifteen minutes, and serve with tomato sauce. Fill the centre with potatoes fried, cut the size of walnuts.
TOMATOES FARCIE.
Take a slice off the end of a dozen of tomatoes, and empty out the centre; mix it with one ounce of butter, two ounces of chopped mutton or chicken or veal or rabbit, pepper, salt, Worcester sauce, a few bread-crumbs. Fill the tomatoes, and stew in a half-pint good stock, and serve with a little tomato sauce round the base.
DEVILED BEEF.
Take a few slices from cold roast beef, take a tea-spoonful of mustard, a pinch of salt, a drop of Worcestershire sauce, and a tea-spoonful of water; mix to a cream; spread over the beef; broil before a clear fire; a few drops of strong gravy poured round the base.
CHICKEN MERINDS.
Take the legs and wings of a roast chicken, and dip in a batter made as follows:—Three spoonfuls of flour, one tea-spoonful baking-powder wet with sweet milk to the thickness of a thick cream. Switch the yolk and white of an egg separately. Take a few leaves of parsley chopped, pepper and salt; add to the batter, and fry in a pan of boiling lard or oil. Serve with fried parsley, and garnish with tomatoes. If garnishes cannot be obtained serve without.