Calf's Head. — Prepare and cook a calf's head as for mock turtle soup. Serve as in mock turtle soup, mak- ing the sauce thicker than the soup ; or serve the head and brains in Brown Sauce No. 2 or No. 3, in Jelly Sauce No. 3, or in Tomato Sauce No. 5. Hashed Potato. — Cook together one tablespoonful of butter ✪ Turkey Hash and one teaspoonful of flour. Add half a cup of cream or sweet milk. Season with salt and pepper. Stir until the mixture boils and is smooth. Add two cups of cold boiled or baked potato — cut in dice or hashed — cover, and let simmer ten or fifteen minutes. Serve in a heated dish. Browned Hashed Potato. — Prepare a sauce as for hashed potato. Mix the potato carefully with it. Put the mixture in a well-buttered skillet or pan, and cook slowly until nicely browned. Serve hot. Entries and Side Dishes. 297 Lyonnaise Potato. — Put two tablespoonfuls of clarified butter in a skillet or frying pan, and when melted add to it two tablespoonfuls of minced onion. Cook till the onion turns yellow, then add two cups of diced or hashed cold potato, with which a tablespoonful of minced parsley has been mixed, and which has been seasoned with salt and pepper. Cover and cook slowly until nicely browned on the under side, then fold like an omelet, and serve on a heated dish. If the cold potato is very dry two or three spoonfuls of sweet milk✪ Lyonnaise Potato may be mixed with it before the parsley and seasoning are added. Browned Potato Cakes. — Mix one Qgg and one table- spoonful of cream or milk with two cups of cold mashed potato✪ Browned Potato Cakes. Roll the mixture into balls. Flatten the balls into cakes about half an inch thick. Dust with flour and brown on a griddle, with just sufficient clarified butter, or beef drippings, to keep them from sticking. Potato and Fish Cakes. — Prepare cold mashed po- tato as for potato cakes. Mix with it an equal quantity of cold boiled, baked, broiled, or fried fish, freed from skin and bones and picked up fine ; add a teaspoonful of melted butter✪ Potato and Fish Cakes, form into cakes, and brown on a griddle. Browned Sliced Potatoes. — Slice cold boiled potatoes into tolerably thick slices. Season with salt and pepper, and dust with flour✪ Browned Sliced Potatoes. Lay on a griddle, well greased with drippings or clarified butter, over a quick fire. When brown on the under side, pour a few drops of melted butter on each slice of potato, turn over, and brown. Serve hot. Creamy Chicken Croquettes. — Cook together in a 298 The Art of Cookery. sauce-pan until well mixed a tablespoonful each of flour and butter, add a cup of jellied chicken, or veal stock, and two cups of finely minced chicken, with or without sweetbreads, mushrooms, etc., and seasoned like Chicken Croquettes No. i, 2, 3, or 4. Simmer five minutes, spread to cool on oiled plates, and, when cold, shape in any form desired by rolling lightly under the hand on a smooth board. When shaped, roll in Crumbs No. 2, cover with ^^<g batter by laying the croquettes, one at a time, on a plate and dipping the batter over them with a spoon until every portion is covered, then slip a limber knife under the end of each croquette its full length, and lift to a plate covered thickly with Bread Crumbs No. 4.

AI-modernized reading of the original text

Calf's Head. — Prepare and cook a calf's head as for mock turtle soup. Serve as in mock turtle soup, making the sauce thicker than the soup ; or serve the head and brains in Brown Sauce No. 2 or No. 3, in Jelly Sauce No. 3, or in Tomato Sauce No. 5. Hashed Potato. — Cook together one tablespoonful of butter and one teaspoonful of flour. Add half a cup of cream or sweet milk. Season with salt and pepper. Stir until the mixture boils and is smooth. Add two cups of cold boiled or baked potato — cut in dice or hashed — cover, and let simmer ten or fifteen minutes. Serve in a heated dish. Browned Hashed Potato. — Prepare a sauce as for hashed potato. Mix the potato carefully with it. Put the mixture in a well-buttered skillet or pan, and cook slowly until nicely browned. Serve hot. Entrees and Side Dishes. 297 Lyonnaise Potato. — Put two tablespoonfuls of clarified butter in a skillet or frying pan, and when melted add to it two tablespoonfuls of minced onion. Cook till the onion turns yellow, then add two cups of diced or hashed cold potato, with which a tablespoonful of minced parsley has been mixed, and which has been seasoned with salt and pepper. Cover and cook slowly until nicely browned on the under side, then fold like an omelet, and serve on a heated dish. If the cold potato is very dry two or three spoonfuls of sweet milk may be mixed with it before the parsley and seasoning are added. Browned Potato Cakes. — Mix one egg and one tablespoonful of cream or milk with two cups of cold mashed potato. Roll the mixture into balls. Flatten the balls into cakes about half an inch thick. Dust with flour and brown on a griddle, with just sufficient clarified butter, or beef drippings, to keep them from sticking. Potato and Fish Cakes. — Prepare cold mashed potato as for potato cakes. Mix with it an equal quantity of cold boiled, baked, broiled, or fried fish, freed from skin and bones and picked up fine ; add a teaspoonful of melted butter, form into cakes, and brown on a griddle. Browned Sliced Potatoes. — Slice cold boiled potatoes into tolerably thick slices. Season with salt and pepper, and dust with flour. Lay on a griddle, well greased with drippings or clarified butter, over a quick fire. When brown on the under side, pour a few drops of melted butter on each slice of potato, turn over, and brown. Serve hot. Creamy Chicken Croquettes. — Cook together in a 298 The Art of Cookery. sauce-pan until well mixed a tablespoonful each of flour and butter, add a cup of jellied chicken, or veal stock, and two cups of finely minced chicken, with or without sweetbreads, mushrooms, etc., and seasoned like Chicken Croquettes No. i, 2, 3, or 4. Simmer five minutes, spread to cool on oiled plates, and, when cold, shape in any form desired by rolling lightly under the hand on a smooth board. When shaped, roll in Crumbs No. 2, cover with ^^<g batter by laying the croquettes, one at a time, on a plate and dipping the batter over them with a spoon until every portion is covered, then slip a limber knife under the end of each croquette its full length, and lift to a plate covered thickly with Bread Crumbs No. 4.

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Turkey HashVeal HashHashed PotatoHashed PotatoBrowned Hashed PotatoCreamy Chicken CroquettesLyonnaise PotatoBrowned Potato CakesPotato and Fish CakesBrowned Sliced Potatoes

The art of cookery