286 THE HOUSEHOLD. 



chopped small, in plenty of butter; when it is a light straw-color add a large 

 ptach of flonr and a little stock, then the minced meat, with chopped parsley, 

 pepper, salt, and nutmeg to taste; mix well, add more stock if necessary, 

 and let the mince graduallj' get hot by the side of the fire; lastly, add a few 

 drops of lemon-juice. Serve with sippets of bread fried in butter round, and 

 the poached eggs on top. 



Boned Cliiclten. — This is nice for picnics. First take out the breast- 

 bone; then remove the back with a sharp knife, and next the leg bones; keep 

 the skiu unbroken, and push within it the meat of the legs. Fill the body 

 with alternate layers of parboiled tongue, veal force-meat, the Uver of the 

 fowl, thin slices of bacon, or aught else of good flavor which will give a 

 marbled appearance to the fowl when served; then sew up and tmss as 

 usual. 



Pigeon Pie. — ^Border a dish with lino puff paste, lay a veal cutlet (or 

 tender rump steak) cut in thin slices at the bottom of the dish; season with 

 salt, cayenne, nutmeg, or pounded mace. Put as many young pigeons as 

 the dish will contain, with seasoning as above, and in the interstices the 

 yelks of some hard-boiled eggs; put some butter over them, till up with 

 good gravy, cover with paste, glaze with the yelk of an egg, and bake. 



Mntton Cutlets in tlie Portuguese Way. — Cut the chops, and half 

 fry them with sliced shallot or onion, chopped parsley, and two bay leaves; 

 season with pepper and salt; then lay a force-meat on a piece of white paper, 

 put the chops on it, and twist the paper up, leaving a hole for the end of the 

 bones' to go through. Broil on a gentle fire. Serve with sauce Robert; or, 

 as the seasoning makes the cutlets high, a little gravy. 



A Bro-wn Sauce. — ^For one quart. Stir gently in a stewpan over a slow 

 fire, till of a light golden color, two ounces of butter and two ounces of flour, 

 then add two pints of stock; stir till perfectly smooth; add four teaspoonfuls 

 (one and one-third ounce) of the extract of meat and a sprig of marjoram, 

 one of thyme, and two of parsley; boil a quarter of an hour slowly; strain, 

 season, and it is fit for use. 



Fried Meat Calces. — Chop lean raw meat, as you would for sausage, 

 season with salt, pepper, and onion; shape into flat cakes, dip the cakes in 

 egg and breadcrumbs, and fry in dripping. Any meat may be iisod for this 

 dish, but it is particularly nice of beef, and the finest portions need not be 

 put to this use. Drain on a strainer; have ready a dish of nicely mashed 

 potatoes, on which put your beef-cakes, and serve. 



Veal Scollop. — Put a layer of cold chopped veal in a buttered dish; sea- 

 son with salt, pepper and butter; then strew over it a layer of finely pow- 

 dered cracker, and pour over a little milk to moisten it; add another layer 

 of veal and so on. When the dish is full wet well with gravy and warm 

 water, cover with a tin plate and bake. Remove the cover t«n minutes be- 

 fore it is done to let it brown. 



ThicU Gvavy.—Melt in a stewpan a piece of butter the size of a walnut; 

 add two tablespoonfuls of flour; mix well; then add one pint of hot wat«r, 

 half a toaspoonful of the extract, and sauce to taste. This will be found 

 suitable for poultry, or wherever thick gravy is required. The above may 

 be made richer by using a larger proportion of extract. 



