Chapter VI (2)

Stuff the heart with highly seasoned crumbs, mixing with a beaten egg to bind. Season with salt and pepper, dredge with flour, and roast covered for an hour and a half, basting frequently with melted butter and water.

BEEF KIDNEY SAUTE

Chop an onion fine and fry brown in butter. Add a kidney which has been soaked for five minutes in boiling salted water and cut into squares. Cook for five minutes, sprinkle with flour, add a little stock, cook until the sauce is thick, and serve immediately, sprinkling with minced parsley.

STEWED BEEF KIDNEY

Cut the kidney into thin slices, season highly with pepper and salt, and brown in hot fat. Dredge with flour, add a little boiling stock or water, and when the sauce is smooth and thick, heat the kidneys in it. Season with minced parsley and serve.

BEEF A LA NEWPORT

Cut fine one cupful of dried beef and heat thoroughly with one cupful of canned tomatoes. Season with pepper, grated nutmeg, and chopped onion. Add half a cupful of grated cheese and three well-beaten eggs. Stir constantly until thick and smooth and serve on buttered toast.

DUTCH BEEF LOAF

Run twice through the meat-chopper a pound and a half of the round of beef and a quarter of a pound of fresh pork. Add half a cupful of stale bread crumbs soaked in stock or milk, half a cupful of canned tomatoes, and celery salt, minced parsley, salt, red pepper, and grated onion to season. Mix thoroughly, shape into a loaf, brush with beaten egg, sprinkle with crumbs, and bake, basting with melted butter and stock. Serve with Tomato Sauce.

SPICED BEEF LOAF

Chop fine three pounds of beef and half a pound of suet. Add two eggs well-beaten, four tablespoonfuls of cream, a tablespoonful of butter, two tablespoonfuls of summer savory, a teaspoonful of salt, and a little red pepper. Add enough bread crumbs to make a stiff mixture. Shape into a loaf, rub with butter, dredge with flour, and bake, basting frequently. Cook for two hours or less and serve either hot or cold.

CANNELON OF BEEF

Chop very fine two pounds of the round of beef. Season with grated onion, lemon-peel, nutmeg, minced parsley, salt, pepper, melted butter, and a pinch of powdered sweet herbs. Mix with a beaten egg and shape into a loaf. Dredge with flour, roll in buttered paper, and bake for half an hour, basting with melted butter and the drippings. Remove the paper and serve with Tomato Sauce.

FRICADELLES

Chop fine a pound of beef and a pound of sausage meat. Add a cupful of bread crumbs, two eggs well-beaten, two onions, finely chopped, and salt, pepper, and thyme to season. Mix thoroughly, shape into small flat cakes, saute in hot fat, and serve with Tomato Sauce.

SPICED ROUND OF BEEF

Put into a buttered saucepan six pounds of the round of beef, two cupfuls of canned tomatoes, three sliced onions, half a dozen cloves, a stick of cinnamon, and a pod of red pepper. Cover the meat with thin slices of salt pork and pour over half a cupful of vinegar and one cupful of water. Cover and cook in a moderate oven for five hours, seasoning with salt when half done. Take up the meat, strain and skim the cooking liquid, and thicken with flour browned in a little of the fat.

BEEF A LA MODE

Have four pounds of the round of beef thickly larded. Brown in butter and season with pepper. Add two bay-leaves, two cloves of garlic, two shallots, three onions, and a calf's foot, split and cut into four pieces. Cover and cook slowly for two hours. Add two or three carrots cut into small pieces, and cook for an hour and a half longer. Ten minutes before serving, add two tablespoonfuls of claret. Arrange on a platter with the carrots around it and serve the gravy with it.

CREOLE HOT POT

Put two pounds of beef ribs into a saucepan with a tablespoonful of drippings or butter. Add two chopped onions, a chopped clove of garlic, half a dozen seeded and shredded green peppers, pepper and salt to season, a pinch of thyme, a tablespoonful of vinegar, a dozen raisins, a dozen olives, and a can of tomatoes. Cover and cook until the meat falls from the bones. Take out the bones, thicken with flour browned in butter, and serve on buttered toast.

BEEF PIE

Cut cold cooked beef into dice and reheat in gravy or in Brown Sauce. Season with grated onion, salt, pepper, and Worcestershire and add a few diced carrots. Line a buttered baking-dish with biscuit crust, put in the meat, cover with crust, gash, brush with beaten egg, and bake until thoroughly done. Serve very hot in the same dish.

CREAMED BEEF PIE

Reheat cold cooked chopped beef in a Cream Sauce, seasoning with chopped onion and minced parsley. Put into a baking-dish, cover with boiled rice or mashed potato, and bake. Serve very hot in the same dish.

GERMAN BEEF BALLS

Chop very fine cold cooked beef. Season with salt, cayenne, minced parsley, and grated onion. Add one-fourth the quantity of bread crumbs and enough beaten egg to bind. Shape into balls or small flat cakes, dredge with flour, and fry brown.

TURKISH BEEF STEW

Cut cold cooked beef into dice. Brown it in butter, take from the fire, add four tablespoonfuls of tomato catsup, a chopped onion, fried, a shredded green pepper, also fried, salt and black pepper to season, and enough stock or gravy to moisten. Heat thoroughly and serve in a border of boiled rice.

_MUTTON AND LAMB_

BROILED LAMB CHOPS

Trim the chops, put on a hot gridiron, and broil carefully. Serve with a border of green peas, or around a mound of mashed potatoes.

LAMB CHOPS IN CASSEROLE

Chop fine an onion, a small carrot, and a turnip. Fry brown in butter and put into a casserole. Cover with six or eight chops browned in butter, add a little stock or water, season to taste, cover tightly, and cook until tender. Thicken the gravy with browned flour and serve from the casserole.

LAMB PIE

Arrange tender lamb chops in a deep baking-dish with chopped mushrooms, half a cupful of canned tomatoes, half a dozen small onions fried brown in butter, and a can of peas. Thicken a sufficient quantity of stock with browned flour, pour in, cover with a rich crust, gash the top, cover, bake for half an hour or more.

BROILED MUTTON CUTLETS WITH CARROTS

Peel new carrots, cut into small pieces, and boil until tender in salted water. Drain and fry brown in butter, sprinkling with pepper and sugar. Squeeze in the juice of half a lemon, reheat, and serve with a border of broiled mutton cutlets.

ROAST LAMB WITH GARLIC

Trim a leg of lamb and remove the parchment-like skin. Separate the beans from a whole clove of garlic, peel and cut each one into four pieces. Make incisions in the surface of the meat with a sharp knife, stick the bits of garlic in, season highly with pepper and salt, and put into a hot oven until brown. Cover and roast slowly until done. Make a gravy of the drippings, skimming off the fat, thickening with browned flour, and adding stock or water if necessary to make the required quantity.

BRAISED LAMB WITH CELERY

Roast a leg of lamb in a quick oven until brown. Put into a saucepan with celery and carrots cut fine, a chopped onion, a bunch of sweet herbs, and enough chicken stock to cover. Add a little butter, cover, and cook slowly until done. Serve the vegetables with the meat. Cucumbers may be used instead of the carrots and celery.

BRAISED SHOULDER OF LAMB

Take the bone from a shoulder of lamb, lard it with small strips of bacon, tie in shape, and brown in butter. Add a dozen small peeled onions, a tablespoonful of minced parsley, and stock to cover. Simmer until the onions are tender. Take up the meat, remove the skin, thicken the cooking liquor with browned flour, pour over the meat, and serve with the onions as a garnish. The breast of lamb may be used.

STEWED BREAST OF LAMB

Cut a breast of lamb into convenient pieces for serving. Season with pepper and salt, and stew until tender in stock to cover. Thicken the sauce with flour browned in butter, add a wineglassful of vinegar. This may be cooked in a casserole.

FRICASSEE OF LAMB

Cut the breast of lamb into square pieces, sprinkle with salt, dredge with flour, and brown in butter. Cover with stock or water, add a sliced onion, and simmer until the bones can easily be removed. Take the lamb out, remove the bones, strain the liquid again, reheat, add one quart of shelled green peas, and simmer for fifteen minutes.

CURRIED LAMB

Cut the meat from two boiled breasts of lamb and brown in butter with a chopped onion. Add a tablespoonful of flour and two teaspoonfuls of curry powder. Mix thoroughly and add enough white stock or water to make the required quantity of sauce. Season with salt, pepper, minced parsley, and grated lemon-peel. Cover and simmer until done. Skim off the fat. Fill a well-buttered border mould with plain boiled rice, press firmly into shape, turn out on a hot platter, pour the lamb into the centre, and serve.

INDIAN MUTTON CURRY

Fry four chopped onions in butter, add a teaspoonful of curry powder, a teaspoonful of salt, and one cupful of chopped cooked apples. Add one cupful of cream or more and a tablespoonful of flour blended smooth with a little cold water. Simmer until thick, stirring constantly. Add two pounds of the breast of mutton cut in squares and browned in butter. Simmer until the meat is done, adding more cream if required. Serve very hot.

BLANQUETTE OF MUTTON

Divide a breast of mutton between the ribs. Put into a saucepan with a head of celery cut fine, a small onion, and a bay-leaf. Cover with boiling water or stock, bring to the boiling point, and boil rapidly for five minutes. Skim and simmer slowly for an hour. Take up the meat and reduce the liquid by rapid boiling to a pint. Strain, thicken while stirring with flour browned in butter, take from the fire, add the yolks of two eggs beaten smooth with a little cold water, season with salt and pepper, and pour over the meat. Sprinkle with minced parsley and serve with a border of mashed potatoes or boiled rice.

RAGOUT OF MUTTON

Have three pounds of the breast of mutton cut into squares. Brown in butter, dredge with flour, and add four cupfuls of water. Stir until the liquid thickens, then add a sliced onion and a diced turnip which have been browned in butter, pepper and salt to season, a bay-leaf, and a tablespoonful of minced parsley. Simmer for an hour and a half, take out the bay-leaf, and serve in a casserole.

BROILED LAMB'S KIDNEYS

Split and skin the kidneys, dip in olive-oil, season with salt, pepper, and grated nutmeg, fasten open with skewers, dip in crumbs, broil, and serve with any preferred sauce.

MUTTON KIDNEYS IN CASSEROLE

Brown the kidneys in butter and put into the casserole. Add a sliced onion fried, a slice of bacon, two potatoes, sliced, and two carrots finely minced. Add enough stock or water to cover, put on the lid, and bake slowly for three hours. Serve in the casserole.

KIDNEY BACON ROLLS

Peel and chop fine a small onion. Mix it with a cupful of bread crumbs, a tablespoonful of chopped parsley, the grated rind of half a lemon, and black pepper, paprika, and grated nutmeg to season. Make to a smooth paste with beaten egg, spread the mixture on thin slices of bacon, and place a small kidney on each. Roll up and fasten with toothpicks or skewers. Put the rolls in a hot oven and bake for twenty minutes. Garnish with parsley and sliced lemon.

DEVILLED KIDNEYS.

Parboil, skin, and split the kidneys, dip in melted butter, season highly with red pepper, and broil. Serve with melted butter and minced parsley.

LAMB STEW WITH DUMPLINGS

Have the lamb cut up into small squares. Cover with cold water, bring gradually to the boil, and cook slowly until it is nearly done. Add three slices of salt pork, cut into dice and fried crisp, two sliced onions, and two or three raw potatoes cut into dice. Cover and cook until the meat is tender. Sift two cupfuls of flour with a spoonful of baking-powder and a pinch of salt. Add enough milk to make a very stiff batter. Drop the dumplings into buttered patty pans, place in a steamer and steam over boiling water. Thicken the gravy with a little flour blended smooth with cold milk.

ENGLISH MUTTON STEW

Have three pounds of the breast of mutton cut into squares. Brown in butter with half a dozen onions chopped fine. Dredge with flour, add six cupfuls of stock or water, and cook until it thickens, stirring constantly. Season with salt, pepper, and grated nutmeg, add two chopped carrots, two chopped turnips, a bunch of sweet herbs, and a crushed clove of garlic. Cook for thirty minutes, add one cupful of lima beans, and cook until the beans are done. Skim the liquid, take out the parsley, and serve. This may be cooked in a casserole, after the meat has been browned.

IRISH STEW

Put trimmed loin mutton chops into a deep pot with alternate layers of seasoned and sliced raw potatoes. Add enough cold water nearly to cover and four each of turnips and onions, cut into small bits. Cover, and simmer slowly until the vegetables are soft, and nearly all the gravy has been absorbed.

STEWED LAMBS' TONGUES

Boil the tongues for an hour and a half. Plunge into cold water and remove the skins. Chop fine a large onion, two slices of carrot, and three slices of turnip. Fry brown in butter, dredge with flour, add two cupfuls of stock or water, and cook until thick, stirring constantly. Season with salt and pepper, a bay-leaf, a pinch of celery seed, and add the sliced tongues. Simmer for two hours. Thicken the gravy with browned flour if required, and remove the bay-leaf. Serve with a border of diced, cooked carrots, and turnips.

PICKLED LAMBS' TONGUES

Cook the tongues for two hours in salted and acidulated water to cover. Drain, put into an earthen jar, pour over boiling spiced vinegar, and let stand for three or four days before using.

FRICASSEE OF LAMBS' TONGUES

Boil five tongues for two hours in salted water. Cool in the water in which they were boiled, skin, and trim. Cut in two lengthwise, season with salt and pepper, dredge with flour, and fry in butter with a little minced parsley. Make a sauce of two tablespoonfuls of grated horseradish, one tablespoonful each of mustard, vinegar, and salad oil, and salt and pepper to season. Serve the sauce separately.

BOILED LEG OF LAMB

Soak the leg for an hour in salted and acidulated water to cover. Drain, wipe dry, dredge with flour, wrap in a cloth, tie firmly, and boil for an hour and a half in water to cover, seasoning with pepper and sweet herbs. When cooked, drain, take off the cloth, garnish with parsley and sliced lemon, and serve with Caper Sauce.

LAMB POT PIE

Cut three pounds of lean mutton or lamb into squares, removing fat and gristle. Cover with cold water, bring to the boil, and simmer for an hour. Add a cupful of salt pork cut into dice, and fried crisp, and stew half an hour longer. Season with salt, pepper, and kitchen bouquet. Sift together two cupfuls of flour, a pinch of salt, and a heaping teaspoonful of baking-powder. Add enough milk to make a soft dough, roll out, cut into small strips, and drop into the stew. Cover, cook for ten minutes, and serve very hot.

LAMB CROQUETTES

Chop fine a pound and a half of uncooked lamb. Peel and chop one large onion and mix it with the meat. Season with pepper and salt. Shape the mixture into small balls, cover with cold water, bring to the boil, and simmer slowly until done. Beat the yolks of four eggs with the strained juice of two lemons and a pinch of salt. Cook slowly over boiling water until it begins to thicken, then add slowly one cupful of the water in which the meat balls were boiled. Cook slowly for ten minutes longer, stirring constantly. Strain the sauce over the balls and serve very hot.

STUFFED SHOULDER OF LAMB

Remove the bone, fill with seasoned crumbs, and sew up. Cover the bottom of a deep pan with thin slices of salt pork and sliced onion. Sprinkle with chopped sweet herbs, lay the meat in, dredge with salt and pepper, and pour over a quart of stock. Cook slowly for two hours. When done, take up the meat, rub the gravy through a coarse sieve, reduce by rapid boiling, thicken with browned flour, pour over the meat, and serve with a border of green peas.

MUTTON BIRDS

Make a stuffing of bread crumbs seasoned with butter, salt, pepper, sage, and summer savory. Mix to a smooth paste with beaten egg. Spread thin slices of raw mutton with the mixture, roll up, and fasten with toothpicks. Brown in butter, then add a little hot water, and finish cooking in the oven, basting frequently. Thicken the gravy with browned flour and serve in a casserole.

CURRIED MUTTON

Chop a large onion fine and fry it in butter. Add one tablespoonful each of curry powder and flour, and a teaspoonful of salt. Stir until thoroughly mixed and add gradually two cupfuls of water or stock. Have ready two pounds of lean mutton, cut in small pieces. Fry brown in butter, add to the curry, and simmer until tender. Surround with a border of boiled rice and serve piping hot.

STUFFED CABBAGE LEAVES

Parboil and chop lean mutton, mix it with an equal quantity of boiled rice, and season with salt, pepper, and butter. Use the white leaves of cabbage. Lay a large spoonful of the meat and rice on each leaf, fold, and tie securely. Tie all the prepared leaves in cheese-cloth and boil slowly for half an hour in the water in which the mutton was boiled. Take off the cloth, remove the strings, and serve with melted butter.

LAMB IN MINT JELLY

Chop fine a bunch of mint, cover with vinegar, and add sugar to taste. Let stand over night. Rub through a fine sieve, and add enough white stock to make the required quantity of jelly. Tint green with color-paste if desired, and add soaked and dissolved gelatine in the proportion of one package to a quart. Add also a tablespoonful of finely chopped mint leaves. Pour a thin layer of jelly into a mould, cover with thin slices of lean, rare, cooked mutton, and let harden. Repeat until the mould is full. Set away to cool, turn out, garnish with fresh mint leaves, and serve with mayonnaise.

SHEPHERD'S PIE

Chop fine and season to taste cold cooked mutton. Put into a buttered baking-dish with enough stock or gravy to moisten. Cover with highly seasoned mashed potato to which a beaten egg has been added and bake until the potato is puffed and brown. Serve in the same dish.

_PORK_

SAUSAGE ROLLS

Prepare a good pie-crust, not too rich. Roll out half an inch thick, cut into strips, and roll a small sausage in each strip. Put the rolls into a baking-pan, and bake for half or three-quarters of an hour.

FRANKFURTERS

Drop the sausages into boiling water and boil slowly until they float. Drain, and rub with a mixture of butter, lemon-juice, and made mustard, heated very hot.

ROASTED SAUSAGES

Peel, core, and slice four or five tart apples. Make a syrup of one cupful each of sugar and water and cook the apples in it very slowly until tender. Prick the sausages with a fork, simmer in boiling water for fifteen minutes, then drain and brown in the oven. Put the sausages in the centre of a small deep platter, arrange the apples around in a border, and serve.

ROAST HAM WITH SHERRY

Soak a small lean ham in cold water for six hours, wipe dry, put into a saucepan, and cover with cold water. Add an onion, four sprigs of parsley, and six each of cloves and pepper-corns. Boil slowly for two hours. Let cool in the water, take up, skin, and sprinkle thickly with crumbs and sugar. Put into a roasting-pan with one pint of sherry. Bake for forty minutes, basting every ten minutes. Serve the ham hot with the gravy in a separate bowl, or cold if preferred.

BAKED HAM WITH NOODLES

Butter an earthen baking-dish and fill with alternate layers of cold cooked chopped ham and cooked and drained noodles. Have ham on top. Beat two eggs with a cupful of milk, pour over, cover with crumbs, dot with butter, and brown in the oven.

PORK CHOPS A LA MARYLAND

Dip the pork chops in beaten egg, then in seasoned crumbs, and put into a dripping-pan. Cover and cook in a very hot oven, adding a little boiling water if necessary to keep from burning. Serve with any preferred sauce.

JELLIED PIGS' FEET

Take two pounds of the pickled pigs' feet as they come from the market, and boil in water to cover, seasoning with salt, pepper, celery seed, and a little vinegar. Boil until the meat slips from the bones. Remove the meat, cut it into small pieces, and reduce the liquid by rapid boiling to a cupful. Put the meat into a mould, pour the liquid over, and set away to cool. Serve with potato salad.

BROILED PORK TENDERLOIN

Trim off all the fat and the sinew from two tenderloins of pork. Dip in seasoned oil and broil slowly. Chop fine one tablespoonful each of pickles and parsley and mix to a smooth paste with two tablespoonfuls of melted butter and one teaspoonful of vinegar. Pour over the sauce and serve.

BREADED TENDERLOINS

Split and trim the tenderloins, and marinate for an hour in lemon-juice and oil, seasoned with salt and pepper. Dip in fresh bread crumbs, broil, and serve with Piquante Sauce.

PORK TENDERLOINS WITH SWEET POTATOES

Wipe two pork tenderloins, put into a dripping-pan, and brown quickly in a hot oven. Sprinkle with salt, pepper, and powdered sage and bake for forty-five minutes, basting from three to four times. Have half a dozen sweet potatoes parboiled. Peel, cut in half, sprinkle with sugar, and put into the pan with the meat. Cook until soft, basting whenever the meat requires it.

MOCK DUCK

Split a large pork tenderloin, stuff with highly seasoned poultry stuffing, tie into shape, and roast. Baste frequently, take up, remove the string, and serve with gravy made of the drippings.

ROAST SPARERIBS

Trim off the rough ends, crack the ribs through the middle, rub with salt and pepper, fold over where cracked, stuff, sew or wrap with twine, put into dripping-pan with a pint of water, baste frequently and turn once. Should be a rich, even brown. Dressing: Three tablespoonfuls of bread crumbs, a finely chopped onion, same of apple, half a teaspoonful each of powdered sage, salt, and pepper, and two tablespoonfuls of chopped beef suet. Cook slowly in a little water.

ROAST LEG OF PORK

Score a leg of young pork, fill the slits with chopped onion and powdered sage, sprinkle with pepper, salt, and crumbs, and roast as usual, basting frequently. Serve with Cranberry Sauce.

GERMAN ROAST PORK

Boil the pork until tender, drain and roast in the oven with three onions and three carrots sliced thin, a little minced parsley, thyme, and two cloves. Add one cupful of boiling stock, and baste frequently for the first half hour. Then strain and skim the gravy and reduce by rapid boiling until there is just enough to coat the surface of the meat. Spread it upon the meat, sprinkle thickly with crumbs, dust with cinnamon and pepper, and bake brown. Serve with a Cherry Sauce made as follows:

Stone a pound of ripe cherries and simmer the kernels for fifteen minutes in water to cover. Strain the water, add to it the cherries, two cupfuls of water, half a dozen cloves, a wineglassful of claret, a slice of bread, and sugar to taste. Simmer for half an hour, rub through a sieve, and boil until thick. Serve very hot.

PORK ROASTED WITH SWEET POTATOES AND APPLES

Season a loin of pork and roast for two hours and a half, basting often with the drippings and hot water. About an hour before it is done, add peeled sweet potatoes cut in halves and sprinkle with sugar. Fifteen minutes later, add red cooking apples cored but not peeled. Bake until all are done, basting frequently. Thicken the drippings with flour for a gravy and serve separately.

MOCK GOOSE

Parboil a leg of pork and remove the skin. Put it in the oven to roast with a little water in the pan. Rub with butter, sprinkle with powdered sage, pepper, salt, bread crumbs, and finely minced onion. Insert poultry stuffing under the skin of the knuckle. Garnish the dish with balls of fried stuffing. Serve with gooseberry jam or tart apple sauce.

BAKED CHINE WITH SWEET POTATOES

The chine is the backbone with the meat attached. Rub with salt, pepper, flour, and sage, and put into a dripping-pan with a pint of water. Lay a dozen sweet potatoes peeled and cut into halves around the meat. Bake, basting with the dripping. Serve with the potatoes around the meats.

MOCK OYSTERS

Chop fine a pound and a half of fresh pork. Season with salt and pepper and minced onion. Add half the quantity of bread soaked until soft and squeezed dry, bind with two eggs well-beaten, shape into patties, and saute in drippings. Garnish with sliced lemon and parsley.

_VEAL_

BROILED SWEETBREADS A LA MAITRE D'HOTEL

Soak and parboil the sweetbreads, cut into slices, season with salt and pepper, dredge with flour, and broil, basting with melted butter. Serve with Maitre d'Hotel Sauce.

CALF'S LIVER IN CASSEROLE

Lard a whole liver with strips of salt pork. Brown in butter and drain off the fat. Brown a heaping tablespoonful of flour in fresh butter, add one cupful of white wine, and cook until thick and smooth, stirring constantly. Put the liver into a buttered casserole, pour over the gravy, add pepper to season, a bay-leaf, a small bunch of parsley, a bruised clove of garlic, two shallots, two onions, and a small carrot, sliced. Cover and cook slowly for an hour. Put the liver on a platter and strain the gravy over it. Return to the casserole, reheat, and serve.

VEAL LIVER PATE

Run twice through the meat-chopper one pound of calf's liver and half a pound of fat bacon. Season with salt, pepper, mace, and parsley, add two tablespoonfuls of finely chopped lean ham and a chopped onion which has been fried in fat. Mix with the yolks of two eggs and then fold in the stiffly beaten whites. Line a mould with thin slices of bacon, put in the meat, cover with bacon, and bake slowly in a moderate oven. When it can be pierced easily it is done. Let cool in the mould, turn out, and garnish with parsley and lemon.

BOILED CALF'S TONGUE

Soak for an hour in cold water. Cover with fresh cold water, bring quickly to the boil, and skim. Add for each tongue a carrot and turnip sliced and a small onion stuck with three cloves. Add sweet herbs to season and a little salt and pepper. Cook slowly for two hours. Drain, skin, and serve with a border of spaghetti or macaroni. If they are to be served cold, let them cool in the water in which they were cooked.

VEAL CHOPS A LA PROVENCALE

Trim and clean veal chops and saute in olive-oil with a finely chopped onion. Add a little brown stock, half a dozen chopped mushrooms, two minced beans of garlic, and a teaspoonful of minced parsley. Bring to the boil, thicken the gravy with browned flour cooked in butter, and serve.

BRAISED VEAL CUTLETS

Trim and clean convenient pieces of veal cutlet and lard with thin strips of bacon. Brown in a little butter, add a little clear stock with chopped onion, carrot, and turnip to season, and simmer until done. Drain and serve with string beans.

BAKED VEAL CUTLET

Butter a baking-pan, pour in a cupful of cold water, and lay in a thick slice of veal cutlet. Spread over the cutlet a dressing made of two cupfuls of bread crumbs, a chopped onion, a beaten egg, and salt, pepper and melted butter to season. Cover the pan, bake for half an hour, then take off the lid and brown.

VEAL BIRDS

Cut veal cutlets into convenient pieces and flatten with a potato-masher. Mix seasoned crumbs with chopped salt pork or bacon and make a stuffing. Roll up and tie into shape with strings. Brown in fat with a sliced carrot and a chopped onion. Add one cupful of stock, cover, and cook slowly for twenty minutes. This can be served in a casserole.

MOCK FRIED OYSTERS

Cut a veal cutlet into small pieces. Pound each piece until very tender. Dip in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with Tomato Sauce and shredded cabbage.

STEWED BREAST OF VEAL

Brown a breast of veal in butter. Add two cupfuls of hot water or stock, a bunch of sweet herbs, two onions, half a dozen cloves, the peel of half a lemon, a blade of mace, and salt and pepper to season. Cook slowly, take up the veal, remove the larger bones, and strain the cooking liquid. Cook together one tablespoonful each of butter and flour, add the veal stock and one cupful of cream. Cook until thick, stirring constantly. Take from the fire, add the yolks of two eggs well-beaten, the juice of half a lemon, and half a dozen parboiled oysters. Pour the sauce over the meat and serve.

VEAL STEW WITH DUMPLINGS

Cut three pounds of veal into strips, cover with cold water, boil, and skim. Add pepper, salt, and a little butter and a sufficient quantity of raw potatoes cut into balls with a French cutter. Make a batter of two eggs, half a cupful of milk, a pinch of salt, and enough sifted flour to make a batter that will drop from the spoon. Drop into the stew a spoonful at a time, cover, and boil for twenty minutes. Or steam the dumplings in oiled patty pans.

GERMAN VEAL STEW

Sprinkle a breast of veal with salt and ginger. Slice an onion and fry it in butter with a little parsley and two or three celery tops. When hot, put in the breast of veal. Cover tightly and brown the veal in the same fat. Add half a cupful of canned tomatoes and a very little hot water. Cover, and cook slowly for two hours, turning the meat frequently. Thicken the gravy with flour rubbed smooth in a little cold water, season with minced parsley or carraway seed, boil up once, and serve.

ROAST LOIN OF VEAL

Leave the kidney in. Unroll the loin and stuff with highly seasoned poultry stuffing, packing well around the kidney. Fold, tie firmly into shape, and roast, basting with the drippings and a little hot water. Before taking up, dredge with flour, and baste two or three times with melted butter. Take off the string and serve with a gravy made from the stuffing and thickened drippings.

STUFFED BREAST OF VEAL

Make a stuffing of stale bread crumbs and mix with a liberal quantity of finely chopped salt pork. Season with onion, salt, pepper, minced parsley, and melted butter. Fill the cavity under the thick part of the breast with as much stuffing as can be forced in and skewer into shape. Roast, basting frequently with melted butter and drippings.

ROAST SHOULDER OF VEAL

Have the knuckle removed from a shoulder of veal and roast the fillet, basting frequently with melted butter and the drippings. Garnish with quartered lemons and parsley and serve with Oyster Sauce.

ROAST VEAL A L'ITALIENNE

Bone a loin of veal, stuff with seasoned crumbs, and tie into shape. Season with salt and pepper, rub thickly with butter, and put it into a roasting-pan with half a cupful of water. Cover and roast for two hours, basting frequently. Drain the meat and brush it with the yolk of an egg, beaten smooth with half a cupful of stock. Sprinkle thickly with crumbs, grated cheese, and minced parsley, dot with butter, and brown in a very hot oven. Serve with mashed potatoes or potato croquettes.

BREAST OF VEAL BAKED

Rub a well-trimmed breast of veal with melted butter, season highly with salt and pepper, and brown quickly in a hot oven. Pour over two cupfuls of canned tomatoes and bake until the veal is well done. Serve with the tomatoes as a garnish for the meat.

VEAL LOAF

Chop fine three pounds of raw veal. Mix with three eggs beaten with three tablespoonfuls of cream or milk, four crackers rolled and sifted, and pepper, salt, and sage to season highly. Shape into a loaf and bake, covered in a little water, basting frequently with melted butter. Serve either hot or cold.

BRAISED KNUCKLE OF VEAL

Have a three-pound knuckle of veal larded and brown it in pork fat, seasoning with salt and pepper. Add stock to moisten and one cupful of partially cooked lima beans. Cook for forty-five minutes, and serve very hot.

VEAL IN CASSEROLE

Have lean veal cut into convenient pieces. Put into a buttered casserole and cover with milk. Add a teaspoonful or more of finely chopped parsley, cover, and simmer very slowly until done. It must not boil. Thicken with a little flour cooked in butter, season to taste, and serve.

JELLIED VEAL

Cover a knuckle of veal with cold water, bring to the boil, and simmer for two hours, skimming as needed. Add a slice of onion, a blade of mace, a dozen cloves, half a dozen pepper-corns, a pinch of allspice, and half a nutmeg grated. When the meat falls from the bones, take out the bones, shred the meat, and reduce the liquid by rapid boiling until there is barely enough to cover the meat. Wet a mould with cold water, put in the meat, add to the liquid the juice of a lemon and salt and pepper to season, and pour over the meat. Let stand overnight and serve cold.

KOENIGSBERGER KLOPS

Chop together three-quarters of a pound of veal and one-quarter pound of fresh pork. Soak three slices of stale bread in cold water, wring dry, and add to the meat. Add salt, pepper, and minced parsley to season. Shape into small balls, cover with cold water, bring to the boil, and simmer gently for half an hour. Strain the cooking liquor and reduce by rapid boiling to a pint. Cook together one tablespoonful each of butter and flour, add the cooking liquid, and cook until thick, stirring constantly. Take from the fire, add the yolks of two eggs well-beaten and two tablespoonfuls of capers with a little of the caper vinegar. Pour over the klops and serve.

VEAL AND OYSTER PIE

Cut into small pieces one pound of the neck of veal, cover with cold water, and cook slowly for an hour. Add two or three slices of salt pork cut into dice, a chopped onion, a tablespoonful of minced parsley, and salt and pepper to taste. Make a cupful of Cream Sauce in a separate pan, pour into the veal, and cook for twenty minutes longer. Pour into a baking-dish, cover the top with a layer of raw oysters, dredge with salt and pepper, cover with pastry, and bake for half an hour. Serve either hot or cold.

VEAL CROQUETTES

Chop fine cold cooked veal and season with salt, pepper, paprika, celery salt, grated onion, and minced parsley. Mix with a little very thick Cream Sauce and cool. Shape into croquettes, dip in egg and crumbs, and fry in deep fat. Serve with a border of green peas.

MOCK TERRAPIN

Reheat cold cooked veal, cut into dice, in Cream Sauce. Take from the fire and add an egg beaten with a tablespoonful of sherry. Add also two or three hard-boiled eggs coarsely chopped and a little minced parsley. Heat, but do not boil. Season with salt and red and white pepper, and serve.

_CHICKEN_

BROILED CHICKEN

Have young chickens cleaned and split down the back. Break the joints, season with salt and pepper, and rub with melted butter. Broil for twenty minutes and serve very hot.

FRIED CHICKEN

Clean and cut up two spring chickens, season with salt and pepper, and fry brown in butter with a chopped onion and a dozen fresh mushrooms. Pour over a wineglassful of white wine, and a cupful of stock. Add two cupfuls of canned tomatoes which have been rubbed through a sieve, and a tablespoonful of minced parsley. Thicken with flour browned in butter, heat thoroughly, season to taste, and serve.

FRIED CHICKEN WITH GREEN PEPPERS

Clean and joint two spring chickens, fry brown in butter, and put into the oven to finish cooking. Seed and shred six sweet peppers and boil in salted water until soft. Drain, and add to the chicken. Pour over two cupfuls of cream, bring to the boil, thicken with a little flour cooked in butter, and serve.

BREADED FRIED CHICKEN

Clean and cut up a young chicken, dip in beaten egg, then in seasoned crumbs, and fry brown in fat to cover. Serve with Cream Sauce to which minced parsley has been added.

CHICKEN STUFFED WITH OYSTERS

Fill a chicken with drained oysters which have been seasoned highly with salt, pepper, and melted butter. Sew the chicken up in cheese-cloth and boil, allowing twenty-five minutes to the pound. Take off the cloth, pour over a Maitre d'Hotel Sauce, and serve.

CHICKEN STEWED WITH ASPARAGUS

Clean and cut up a chicken, season with salt and pepper, and brown in butter. Dredge with flour and sprinkle with minced parsley. Boil two bunches of asparagus in salted water until tender but not broken. Put a lump of butter and a tablespoonful of cream into a saucepan and put half of the asparagus on it. Sprinkle with pepper, lay the pieces of chicken upon it, cover with the remainder of the asparagus, dot with butter, pour over a cupful of cream, and cook slowly until done. Serve with small squares of fried bread or with toast points.

SPANISH CHICKEN STEW

Clean and joint two spring chickens. Brown in butter and add five sliced onions, a can of tomatoes, four cloves of garlic, two tablespoonfuls of butter, a pod of red pepper without the seeds, and salt to taste. Cook slowly for forty-five minutes, adding stock or water if necessary to keep from burning. Take out the pepper and the garlic, add a can of peas, and simmer for fifteen minutes longer. Thicken the gravy with two tablespoonfuls of flour rubbed smooth with a little cold water and the yolk of an egg well-beaten.

FRICASSEE OF CHICKEN

Clean and cut up the chicken, and brown in butter with a sliced onion and a carrot. Season with salt and pepper, dredge with flour, add three cupfuls of stock or water, and cook until the sauce thickens, stirring constantly. Add a cupful of canned tomatoes and simmer until the chicken is done. Add a can of mushrooms cut in pieces, and a little minced parsley. Heat thoroughly and serve.

FRICASSEE OF CHICKEN WITH BISCUIT

Sift together four cupfuls of flour, four teaspoonfuls of baking-powder, and a pinch of salt. Work into it half a cupful of butter, and add enough milk to make a soft dough. Roll out, cut into biscuits, and bake. Cook two chickens, cleaned and cut up, in water to cover, seasoning with salt and pepper. When very tender, thicken the liquid with flour cooked in butter. Stir constantly. Split the biscuits and cover a serving platter with them. Pour over the chicken and serve.

CHICKEN PIE

Clean and cut up a chicken, boil until tender, cool, and remove the bones. Line a buttered baking-dish with a rich biscuit dough, and put in half of the chicken, seasoning with butter, pepper, and salt. Add a layer of hard-boiled eggs cut in slices, and the rest of the chicken. A few potato balls cut with a French vegetable cutter, and boiled until nearly done may be added. Add enough of the water in which the chicken was boiled to fill the dish, cover with a biscuit crust which has a large hole in the centre for the steam to escape, brush with the beaten white of egg, and bake for half an hour or more.

CHICKEN POTPIE

Clean and cut up the chicken. Put a small plate in the bottom of the kettle, put in the chicken, cover with hot water, and season with butter, pepper, and salt. Sift together three cupfuls of flour and three teaspoonfuls of baking-powder. Mix with enough milk or water to make a very thick batter. Drop the batter by spoonfuls into buttered patty pans, place in steamer, cover and steam over another pan of boiling water. Skim out the chicken, arrange on a platter, and thicken the gravy while stirring with flour blended with a little cold milk. Pour over the chicken and dumplings and serve.

ROAST CHICKEN

Stuff a chicken with highly seasoned crumbs to which a few chopped chestnuts have been added. Sew up, and lard the breast with thin strips of bacon. Roast and serve with Cream Sauce to which chopped cooked oysters have been added.

CURRIED CHICKEN

Clean and cut up a chicken and boil it until tender in water to cover. Drain the chicken and brown in butter with two small onions sliced. Sprinkle with two teaspoonfuls of curry powder, pour over the water in which the chicken was boiled, heat thoroughly, and thicken while stirring with a tablespoonful of flour rubbed smooth with a little cold water. Take from the fire, add the beaten yolk of an egg, and serve with a border of boiled rice.

CHICKEN A LA CREOLE

Clean and cut up a young chicken, season with salt and pepper, and fry brown in hot fat with two thinly sliced onions. Dredge with flour and add one cupful each of white stock and stewed and strained tomatoes. Cook until it thickens, stirring constantly, and simmer the chicken in it until tender, adding more stock if needed. Add a tablespoonful of tarragon vinegar, salt and pepper to season, and a cupful of cooked and broken macaroni. Serve very hot with a garnish of parsley.

CHICKEN A LA JEAN

Clean and disjoint the chicken. Fry brown in an iron kettle, using equal parts of butter and olive-oil for fat. When brown, season with salt and pepper, pour in a cupful of stock, cover, and cook slowly until done, adding more stock if required. Dredge with flour and turn the chicken slowly in the gravy until the gravy is thick. Take up the chicken, strain the gravy over it, garnish with parsley, and serve.

CHICKEN IN CASSEROLE

Put a small cleaned chicken into a casserole with a dozen peeled onions, two bay-leaves, a cupful of carrot cut into dice, a small turnip chopped fine, and two stalks of celery cut into small pieces. Fill the casserole half full of boiling stock, cover, and cook in a hot oven for an hour and a half, basting frequently. When the chicken is half done, add salt and pepper to season. Serve in the casserole. Either fresh or canned mushrooms may be added.

JELLIED CHICKEN

Have a chicken cleaned and cut up. Cook in boiling water to cover until the meat falls from the bones. Take out the bones, remove the skin, season with salt and pepper, and arrange in a mould. Reduce the liquid by rapid boiling and add to it a package of soaked and dissolved gelatine, pepper and salt to season highly, and the juice of a lemon. Pour over the chicken and cool on ice. Serve with a garnish of hard-boiled eggs and parsley.

MAYONNAISE OF CHICKEN

Clean and disjoint the chicken, and boil until tender in water to cover. Cool in the water in which it was boiled and remove the skin and fat and bones. Keep the pieces of chicken as large as possible. Arrange on a platter, and pour over a stiff mayonnaise dressing. Sprinkle with minced parsley, and garnish with lettuce leaves.

PRESSED CHICKEN

Have two chickens cleaned and cut up. Boil until the meat drops from the bones, then drain, and chop it fine. Reduce the liquid by rapid boiling to a cupful. Add to it a heaping tablespoonful of butter, a teaspoonful of pepper, a pinch of allspice, and an egg well-beaten. Mix thoroughly with the meat and press into a buttered mould. Cool on ice and serve cold, garnished with slices of hard-boiled eggs and parsley.

CHICKEN A LA WALDORF

Cut cold cooked chicken into dice. Reheat in two cupfuls of cream, seasoning with salt and pepper. Thicken with the yolks of two eggs beaten with two tablespoonfuls of Madeira. Mix thoroughly, and heat but do not boil. Take from the fire, add a heaping tablespoonful of butter, and serve.

CHICKEN CROQUETTES

Chop fine cold cooked chicken, and mix with a cupful of Cream Sauce. Add two eggs well-beaten, seasoning to taste, and enough bread crumbs to make the mixture very stiff. Cool, shape into croquettes, dip in egg and crumbs, fry in deep fat, and serve with any preferred sauce.

CHICKEN AND MACARONI

Shred cold cooked chicken very fine. Arrange it on a buttered baking-dish with alternate layers of cooked and broken macaroni, seasoning each layer with butter, pepper, and salt. Moisten with cream, cover with crumbs, dot with butter, sprinkle with cheese, and bake brown. Serve in the baking-dish.

_DUCK_

BRAISED DUCKS WITH OLIVES

Partly roast a pair of ducks and put them into a saucepan with two cupfuls of stock and two dozen pitted olives which have been rinsed in boiling water. Cover and cook in the oven for half an hour, basting frequently. Take up the ducks, skim off the fat, thicken the gravy with a little flour and butter cooked together, pour the sauce over the ducks, and serve.

ROAST DUCK

Rub a prepared and cleaned duck with butter, dredge with flour, season with salt and pepper, and roast, covered, in a hot oven. Make a gravy of the drippings, adding stoned olives to it, and surround the duck with a border of green peas.

_GOOSE_

ROAST GOOSE

Parboil for two hours, drain, and stuff with seasoned mashed potatoes. Roast in a covered roaster with two cupfuls of water in the pan. When done pour off the surplus fat, add enough water or stock to make the amount of gravy required, thicken with browned flour and a little butter cooked together, and season to taste.

_TURKEY_

JELLIED TURKEY

Put a tough turkey into cold water to cover, bring to the boil, and cook until the meat slips from the bones. Remove the meat, chop it fine, and return the bones to the stock. Simmer for two hours, and strain through cheese-cloth. There should be two cupfuls of the liquid. Add one package of gelatine that has been soaked and dissolved, and season with salt, pepper, grated onion, lemon-juice, and kitchen bouquet. Dip individual moulds in cold water, and put a slice of hard-boiled egg or pickled beet into the bottom of each one. Put in a little of the jelly, and let harden. Fill the moulds nearly to the brim with the minced and seasoned turkey, cover with the jelly, and set away to cool. Serve with mayonnaise.

ROAST TURKEY STUFFED WITH CHESTNUTS

Boil a quart of Spanish chestnuts, peel, chop, and mash them. Mix to a paste with melted butter, seasoning with salt and pepper, and stuff the turkey loosely. Roast as usual, in covered roaster and serve with Cranberry Sauce.

ROAST TURKEY STUFFED WITH OYSTERS

Make a stuffing of equal parts of bread and cracker crumbs rolled fine. Season highly with salt, pepper, and melted butter, and add a pint of raw oysters with their liquor. Add also two eggs well-beaten. Stuff the turkey loosely, truss, and roast, in a covered roaster. Turn over when brown on top. Make a gravy with the drippings, using browned flour to thicken.

TURKEY CROQUETTES

Chop cold cooked turkey fine, season to taste, and mix with very thick Cream Sauce. Season with salt, pepper, celery salt, and curry powder. When cool and stiff shape into croquettes, dip in egg and crumbs, and fry in deep fat. Serve with a border of green peas.

ESCALLOPED TURKEY

Reheat cold cooked turkey, cut small, in a Cream Sauce. Arrange in a buttered baking-dish in alternate layers with seasoned crumbs, having crumbs and dots of butter on top. Add also any bits of stuffing that may remain. Add stock or gravy to moisten, sprinkle with crumbs, dot with butter, and brown in the oven.

ESCALLOPED TURKEY AND SAUSAGE

Butter a baking-dish, and fill it with alternate layers of cold cooked minced turkey and sausage. Fill the dish with stock or gravy to moisten, cover thickly with crumbs, and pour over half a cupful or more of cream or milk with which a well-beaten egg has been mixed. Season with pepper and salt, dot with butter, and bake covered. Sprinkle with minced parsley before serving.

ESCALLOPED TURKEY AND OYSTERS

Reheat cold cooked turkey, cut fine, in a Cream Sauce, seasoning with salt, pepper, and grated nutmeg. Put into a buttered baking-dish with alternate layers of drained oysters and seasoned crumbs and dots of butter, and brown in the oven.

TURKEY LOAF

Chop fine the meat of a cold turkey, and to each cupful add one-third of a cupful of cracker crumbs and one egg. Mix thoroughly and add enough of the stuffing to season. Shape into a loaf, roll in cracker crumbs, dot with butter, and bake for half an hour.

_PIGEON_

PIGEON PIE

Clean and cut up the pigeons. Cook until tender in boiling water to cover, seasoning with salt, pepper, and chopped onion. Drain, and put into each pigeon a hard-boiled egg, with salt, pepper, thyme, and a little butter to season. Put into a deep baking-dish and strain over them the liquid in which they were cooked. Add one cupful of cream, one tablespoonful of butter, two tablespoonfuls of bread crumbs, one tablespoonful of minced parsley, and a pinch each of thyme and salt. Cover the pie with a rich crust, bake, and serve either hot or cold.

BROILED SQUABS WITH BACON

Clean the birds and split without detaching. Dip in seasoned oil, broil, and serve on toast. Pour over melted butter, seasoned with lemon-juice and minced parsley, and garnish with slices of fried bacon.

TWENTY WAYS TO COOK POTATOES

BOILED POTATOES

Peel potatoes of uniform size and soak for half an hour in cold water. Cover with boiling salted water and cook until tender but not broken. Drain thoroughly and keep hot, uncovered, until dry and mealy. Or, without peeling, let them stand in cold salted water for half an hour before cooking. Season with salt, pepper, and butter if desired. Minced chives or parsley may be added.

POTATO BALLS

Season a pint of hot mashed potatoes with salt, pepper, celery salt, minced parsley, and butter. Add a little onion-juice if desired or a beaten yolk. Moisten with a little milk or cream and add half of a beaten egg if the yolk has not been used. Shape into smooth round balls, brush with the remainder of the egg, and bake on a buttered tin until brown. Or, dip in egg and crumbs and fry in deep fat. The celery salt may be omitted.

BAKED POTATOES

Scrub potatoes of equal size, wipe dry, and bake for an hour in a hot oven. Break the skins that the steam may escape. Peel before baking if desired.

BAKED MASHED POTATOES

Mix together two cupfuls of hot mashed potatoes, half a cupful of cream or milk, two tablespoonfuls of butter, the yolk of one egg, and the whites of four, and salt and pepper to season. Beat very light, folding in the stiffly beaten whites last. Turn into a buttered baking-dish, brush with the beaten yolk of egg, and brown quickly. Or, arrange mashed potatoes in layers in a buttered baking-dish, alternating with lumps of butter and grated Parmesan cheese. Have cheese and butter on top. Brown in the oven and serve in the same dish.

BROWNED POTATOES

Peel and parboil potatoes of equal size. Drain and put into a baking-dish or into the pan with a roast and bake until brown, basting with butter or drippings. They may be dredged with flour before baking.

CREAMED POTATOES

Cover the potatoes with cold salted water, bring gradually to the boil, and cook slowly. Cool in the refrigerator. When ready to serve, peel and chop very fine, and reheat in hot butter, seasoning with salt, black pepper, and cream. Cover and let stand for ten minutes before serving.

POTATO CAKE