The art of cookery

Veal Terrapin. — Cut cold roast or stewed veal, freed from bones and tough portions, into irregular sized pieces — some as large, others twice as large, as dice. The fat and skin can both be used, unless the skin is hard. Cook together in a sauce-pan, until a light brown, two tablespoonfuls each of butter and flour, add two cups of veal broth, and the water from a can of mushrooms, and season with mixed pepper and half a level teaspoonful of grated lemon peel mixed with half its bulk of ground mace or grated nutmeg. Add two or more cups of the prepared veal, the can of mushrooms sliced, three hard-boiled eggs chopped fine, and a cup of cooked sweetbreads, prepared as for creaming, or a cup of calf's brains cooked in salted water and cut in dice. Simmer gently five minutes, or until the mixture is well heated, add a tablespoonful of lemon juice mixed with a teaspoonful of sugar, and serve. Entrees and Side Dishes. 295 Mock Terrapin. — Cook in a sauce-pan, until brown, four tablespoonfuls of butter, add one cup of veal broth, two tablespoonfuls of lemon juice, half a teaspoonful of grated lemon peel, half as much grated nutmeg or ground mace, and a teaspoonful of sugar. Mix lightly together with a fork two cups of veal, one cup of veal kidneys, one cup of sweetbreads or calf's brains, prepared as for veal terrapin, and a cup of hard-boiled eggs minced fine. Add them to the broth, cover closely, simmer five or ten minutes until well heated, season, and serve. In a similar manner various kinds of delicate meats may be combined in a dish, and such ingredients as mushrooms, eggs, brains, sweetbreads, and kidneys may be omitted. The advantage of using such articles in this connection is, that without them there would frequently be an insufficient quantity of odds and ends to make a family dish, and with one or more of them added the richness and flavor of the dish are improved. Mutton Hash. — Prepare cold boiled or roast mutton in pieces suitable for serving. Put in a sauce-pan, cover with Jelly Sauce No. 3, simmer ten minutes, or until heated, season, and serve. Slices of cold duck or venison may be heated in the same manner. Cold sliced beef or veal may be served with cold Tomato Sauce No. i, or with cold tomato or cucumber catsup ; or may be re-warmed in slices, dice, or cubes, in any brown or tomato sauce. Breakfast Hash. — To one cup of coarsely hashed cold boiled or baked potato add one cup of finely hashed cold meat, either beef, veal, lamb, chicken, or a mixture 296 The Art of Cookery. of any or all of them, season to taste with salt and pepper, add two or three tablespoonfuls of broth, gravy, milk, or cream, and brown in a buttered pan on the range, or in the oven. Or heat thoroughly, without browning, if preferred. For an occasional change flavor the hash with minced onion or sweet herbs, or serve with fried or broiled breakfast bacon, baked apples, apple sauce, or some acid stewed fruit. Scrapple. — To three cups of simple beef stock, or of Mixed Stock No. i, add one cup of granulated cornmeal wet with one cup of cold water. Season sharply with salt and pepper, cook half an hour, and turn into a brick-shaped bread pan. When perfectly cold cut in slices and saute on a griddle with clarified butter or drippings, or crumb and fry in deep fat, like mush.