The Skilful Cook Part 25

Stir and cook well over the fire.

Add the onion, apple, lemon juice, and salt.

Then lay in the meat, and let it warm through, being careful that the sauce does not boil.

Serve with nicely boiled rice.

Shepherd's Pie.

_Ingredients_--Slices of cold meat.

Boiled potatoes.

b.u.t.ter or dripping.

A little gravy.

Pepper and salt.

_Method._--Season the pieces of meat with pepper and salt, and lay them in a pie-dish with a little gravy.

Mash the potatoes smoothly with b.u.t.ter or dripping; and pepper and salt to taste.

Spread the potatoes over the meat in the form of a pie-crust, and smooth them with a knife dipped in hot water.

Bake for half an hour.

Patties.

_Ingredients_--Some sc.r.a.ps of cold meat.

A little gravy.

Pepper and salt.

Pastry.

1 egg.

_Method._--Mince the meat and moisten with the gravy, adding pepper and salt to taste.

If veal or chicken are used, mince a little ham with them, and add a few drops of lemon juice.

Roll out the pastry, and stamp it into rounds with a fluted cutter.

Lay half the rounds on greased pattypans.

Brush round the edges of the paste with a little beaten egg, and put a little mince on each round.

Cover them with the remaining rounds of paste, pressing the edges lightly together.

Glaze with the beaten egg, and bake in a quick oven for about 15 minutes.

Fritters.

_Ingredients_--Some cold meat.

Some nice gravy.

Some Kromesky batter.

_Method._--Cut the meat into neat pieces; dip them in the batter and fry in hot fat until lightly browned (_see_ French Frying).

Pile on a hot dish, and serve, if possible, with a nice gravy poured round them.

Rissoles.

_Ingredients_--Some boiled potatoes.

Cold meat.

A little b.u.t.ter.

2 eggs.

Bread-crumbs.

Pepper and salt.

_Method._--Take equal quant.i.ties of boiled potatoes and cold meat.

Mash the potatoes with b.u.t.ter, and add the meat finely minced.

Mix this thoroughly with a beaten egg, adding pepper and salt to taste.

Form into b.a.l.l.s or egg shapes.

Egg and bread-crumb them, and fry them in hot fat (_see_ French Frying).

Dish on a folded napkin, and garnish with fried parsley.

Cold Meat with Puree of Tomatoes.

_Ingredients_--Slices of cold meat.

4 or 5 tomatoes.

1 small slice of bacon.

1 bay leaf.

1 piece of carrot, turnip, and onion.

1 sprig of parsley.

Thyme and marjoram.

1 teaspoonful of vinegar.

Pepper and salt.

_Method._--Cut the bacon into dice, and fry it.

As soon as the fat melts, put in the tomatoes and other vegetables, cut in slices; stir them, and fry lightly, and then rub through a hair sieve.

Add the vinegar and pepper and salt.