PREPARATION OF FOOD COOKERY. 



stock for pea soup or Scotch broth. Cold plum- 

 pudding can be fried, and large roasts which are 

 not all used when first prepared, can be sent to 

 table again in many different forms. 



RECEIPTS FOR COLD-MEAT COOKERY. 



Meat is never so palatable as when it is fresh 

 cooked, and it is well so to order meals as to have 

 as little cold meat to use as possible. But in so 

 far as the use of it cannot be altogether avoided, 

 the economical housewife should know how to 

 turn it to the greatest advantage. 



Cold beef may be re-cooked in many ways. 

 Here is one way of making up a beef ragout, which 

 is in season at all times. Take the flesh that remains 

 of a roast of beef and cul it in good slices ; place 

 in a stewpan, and cover with a little boiling water ; 

 add half a dozen of sliced onions, and spice with 

 pepper, salt, and ketchup to taste ; boil for an hour 

 and a half, and then serve with pickles warmed 

 in a little of the gravy. 



Bubble and Squeak. Cut a few thin slices from 

 a piece of cold boiled beef, and fry them well in a 

 little butter. Also prepare some nice cabbage or 

 savoy, according to the season, to dish along with 

 the meat ; they ought first to be well boiled ; then 

 after being drained of all moisture, they should be 

 chopped up, and fried with butter; the seasoning 

 being finely sliced onions with pepper and salt 

 This dish can be quickly made ready, half an 

 hour being ample time for its preparation. 



Broiled Beef with Oyster Sauce. Stew the 

 oysters in a little beef gravy for five or six 

 minutes after they begin to simmer, adding a 

 little spice. Broil some slices of beef on a very 

 clean gridiron over a clear fire, place in a corner- 

 dish, and serve with the oyster sauce poured 

 over. Nicely browned mashed potatoes make a 

 capital accompaniment. 



Broiled Beef and Mushrooms maybe prepared 

 much in the same way as directed in the pre- 

 ceding receipt for broiled beef and oyster sauce. 

 It is worth noting that meat which has already 

 been roasted or boiled does not take long to cook ; 

 of course, when it is cooked along with vegetables, 

 the turning of each must be carefully studied : all 

 the re-cooking that cold beef and mutton usually 

 require is to be allowed to become thoroughly 

 hot, and have time to absorb the flavour of the 

 spices with which they may be prepared. 



Cold Roast Beef makes an excellent luncheon 

 with warm potatoes and a pickled walnut. 



Broiled Beef Bones served with mashed pota- 

 toes are an excellent dish. Broil them till thor- 

 oughly hot, and during the process sprinkle with 

 a seasoning of Cayenne pepper and table-salt. 



Baked Beef. Cold roast meat can be utilised by 

 being baked. It forms a very nice dish with vege- 

 tables, the whole being set in a crust of mashed 

 potatoes. Cut the beef into slices, each with a 

 little fat if possible, and put in with layers of vege- 

 tables, onions, carrots, and turnips, and a little 

 gravy to which half a tea-cupful of sweet ale has 

 been added ; cover with crust of potatoes : it will 

 bake in about thirty-five minutes. 



Curried Mutton makes a nice palatable dish. 

 Prepare the curry in a stewpan with a few onions 

 and a slice or two of butter (say a quarter of a 

 pound) ; the onions should first be fried in the 

 butter; and the curry-powder, about a table-spoon- 



ful, mixed with a little flour and water, ought then 

 to be added. Slice the meat, and put it to the 

 curry, and then stew the whole gently for about 

 half an hour, dish, with a border of boiled rice. 



Mutton Cutlets may be prepared from the re- 

 mains of cold neck or boiled mutton ; dip them in 

 whisked egg, and sprinkle with good rough oat- 

 meal or pounded biscuit, and fry till nice and 

 brown. Serve with tomato sauce. 



Cold Mutton done as Sausages. Chop up some 

 cold mutton very finely with a very little beef-suet, 

 mix the whole well together with bread-crumbs or 

 rice, and a good seasoning of pepper and salt, roll 

 into sausages, with a thin paste, and then fry till 

 nicely browned : twenty minutes will cook them. 



Cold Mutton may be cut up into small pieces, 

 and stewed in a nice gravy of flour thickened with 

 brown soup ; season to taste, with ketchup or onion 

 soup. 



Cold Mutton Broiled and served with tomato 

 sauce is a good dish. Cut a few slices of cold 

 mutton, and broil on a clean gridiron ; serve hot 

 with warm sauce poured over. 



Hashed Duck with Peas. Cold duck may be 

 jointed and re-cooked into a palatable hash, 

 served with pieces of ham and green peas. Put a 

 little butter in a stewpan, then add the duck, cut 

 into pieces, with a few slices of lean bacon ; add a 

 bunch of spring onions cut small ; season with 

 cloves, salt, and Cayenne; it will cook in about 

 an hour. Serve in the middle of a deep dish with 

 the peas round it, and the bits of lean bacon 

 separate. Other cold fowls may be treated much 

 in the same way. 



A Fish Pie. The remains of cold cod or other 

 fish may be nicely recooked. Take all the flesh 

 from the bones, and place it in a pie-dish ; pour 

 over it some melted butter and a few stewed 

 oysters. Cover with a paste of mashed potatoes, 

 and brown nicely in the oven. When the potatoes 

 are nicely browned, the pie is ready. 



Curried Cod. Pick off the flesh of the fish from 

 the bones, and fry for a little time among butter 

 and onions till nice and brown. Mix a tea-spoon- 

 ful of curry-powder with some flour and water, as 

 also a little cream if approved, and let the whole 

 simmer in a saucepan for about an hour, when it 

 will be ready to serve. 



Australian Cooked Beef and Mutton. A toler- 

 ably successful attempt has been made, in the face 

 of many prejudices, to introduce into our cuisi** 

 quantities of ' cooked ' beef and mutton from Aus- 

 tralia and New Zealand, packed in tins of various 

 weights convenient for sale. This meat, which is 

 quite wholesome and good for food, may be pur- 

 chased free from bone, at an average of 7$d. a 

 pound, a price that contrasts very favourably with 

 the fresh meat which costs us, with its bone and 

 refuse, about is. 6d. a pound- weight A large 

 number of dishes can be prepared from this ready 

 cooked beef; and it is thought by those best able 

 to judge, that it will come to be largely used, not 

 only by cottagers and in public institutions, but 

 by wealthy families as welL Directions for mak- 

 ing it into soups, hashes, stews, curries, and pies, 

 are usually given along with each tin. 



COTTAGE COOKERY. 



In Scotland, the dish almost universally used for 

 breakfast by the working-classes and for children 



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