326. Beef Minced

Cut into small dice remains of cold beef; and gravy reserved from it on the first day of its being served should be put in the stewpan with the addition of warm water some mace, sliced eschalot, salt, and black pepper. Let the whole simmer gently for an hour. A few minutes before it is served, take out the - eat and dish it; add to the gravy some walnut catsup, and a little lemon juice, or walnut pickle. Boil up the gravy once more, and, when hot, pour it over the meat. Serve it up with bread sip-pets.

327. Beef (With Mashed Potatoes)

Mash some potatoes with hot milk, the yolk of an egg, some butter and salt. Slice the cold beef and lay it at the bottom of a pie-dish, adding to it some sliced eschalot, pepper, salt, and a little beef gravy; cover the whole with a thick paste of potatoes, making the crust to rise in the centre above the edges of the dish. Score the potato crust with the point of a knife in squares of equal sizes. Put the dish before a fire in a Dutch oven, and brown it on all sides; by the time it is coloured, the meat and potatoes will be sufficiently done.

328. Beef Bubble And Squeak

Cut into pieces, convenient for frying, cold roast or boiled beef; pepper, Bait, and fry them; when done lay them on a hot drainer, and while the meat is draining from the fat used in frying them, have in readiness a cabbage already boiled in two waters; chop it small, and put it in the frying-pan with some butter, add a little pepper and keep stirring it, that all of it may be equally done. When taken from the fire, sprinkle over the cabbage a very little vinegar, only enough to give it a slight acid taste. Place the cabbage in the centre of the dish, and arrange the slices of meat neatly around it.

329. Beef Or Mutton Lobscous

Mince, not too finely, some cold roast beef or mutton. Chop the bones, and put them in a saucepan with six potatoes peeled and sliced, one onion, also sliced, some pepper and salt; of these make a gravy. When the potatoes are completely incorporated with the gravy take out the bones, and put in the meat; stew the whole together for an hour before it is to be served.

330. Beef Rissoles

Mince and season cold beef, and flavour it with mushroom or walnut catsup. Make of beef dripping a very ihin paste, roll it out in thin pieces, about four inches square; enclose in each piece some of the mince, in the same way as for puffs, cutting each neatly all round: fry them in dripping of a very light brown. The paste can scarcely be rolled out too thin.

331. Veal Minced

Cut veal from the fillet or shoulder into very small dice; put into veal or mutton broth with a little mace, white pepper, salt, some lemon-peel grated, and a table-spoonful of mushroom catsup or mushroom powder, rubbed smooth into the gravy. Take out some of the gravy when nearly done, and when cool enough thicken it with flour, cream, and a little butter; boil it up with the rest of the gravy, and pour it over the meat when done. Garnish with bread sippets. A little lemon-juice added to the gravy improves its flavour.

333. Vleal Dressed With White Sauce

Boil milk or cream with a thickening of flour and butter; put into it thin slices of cold veal, and simmer it in the gravy till it is made hot without boiling. When nearly done, beat up the yolk of an egg, with a little anchovy and white sauce; pour it gently to the rest, stirring it all the time; simmer, again the whole together, and serve it with sippets of bread and curled bacon alternately.

333. Veal Rissoles

Mince and pound veal extremely fine; grate into it some remains of cooked ham. Mix these well together with white sauce, flavoured with mushrooms: form this mixture into balls, and enclose each in pastry. Fry them in butter of a nice brown. The same mince may be fried in balls without pastry, being first cemented together with egg and bread crumbs.

334. Mutton Hashed - Cut cold mutton into thin slices, fat and lean together; make gravy with the bones whence the meat has been taken, boil them long enough in water, with onion, pepper, and salt; strain the gravy and warm, but not boil, the mutton in it. Then take out some of the gravy to thicken it with flour and butter, and flavour it with mushroom catsup. Pout in the thickening and boil it up, having before taken out the meat, and placed it neatly on the dish in which it is to go to the table. Pour over it the boiling gravy, and add sippets of bread.

335. Lamb

Fry slices or chops of lamb in butter till they are slightly browned. Serve them on a puree of cucumbers, or on a dish of spinach; or dip the slices in bread crumbs, chopped parsley, and yolk of an egg; some grated lemon and a little nutmeg may be added. Fry them, and pour a little nice gravy over them when served.

336. Pork - Slices of cold pork, fried and laid on apple sauce, form an excellent side or corner dish. Boiled pork may also be made into rissoles, minced very fine like sausage meat, and seasoned sufficiently, but not over much.