Cookery for every household

Trim and mince the ham finely and heat it in the white sauce. Season with the mustard, pepper, and tomato ketchup, and simmer slowly for 10 minutes. Have ready 4 or 5 rounds of hot buttered toast, put some of the mince on the top of each, and keep them warm. Poach the eggs and lay them on the top of the mince. Serve very hot, garnished with parsley. Note. — Cooked tongue or a mixture of meats may be used in the same way. 1056. Ham and Potato Hash J lb. cooked ham. | lb. cooked potatoes. | oz. butter. \ oz. flour. 1 gill milk or stock. \ tea-sp. made mustard. Pepper. 1 table - sp. chopped onion. 1 tea - sp. chopped parsley. Mince the ham finely, removing all skin and gristle, and using a small proportion of fat along with the lean. Chop also the potatoes, and mix them with the ham. Melt the butter in a saucepan, and cook the onion in it for 5 minutes without allowing it to brown. Add the flour and mustard, and cook a minute or two longer. Then add the milk or stock, and stir until boiling. Now put in the ham and potatoes, season with pepper, and make all thoroughly hot over the fire. Arrange the hash neatly on a hot dish and sprinkle with a little finely chopped parsley. Time to cook, about 20 minutes. Sufficient for 4 or 5 persons. 1057. Lamb Reehaufite £ lb. cold roast lamb. 1 tea-sp. arrowroot. 1 tea-cupful white stock. 1 or 2 table-sps. cream. 1 table-sp. red-currant jelly. 1 table-sp. sherry. Salt. Cayenne. Green peas. Mix the arrowroot smoothly with the stock, pour them into a lined saucepan or earthenware casserole and stir until boiling. Add the cream, jelly, wine, and seasoning, and simmer for a few minutes. Have the lamb cut in thin slices and neatly trimmed. Lay the pieces into the sauce and allow them to heat thoroughly. Serve garnished with some cooked green peas. 1058. Ox Tongue in Brown Sauce Cooked ox -tongue. I Hard-boiled egg. Brown sauce. | Pickles or capers. Cut some cooked ox tongue in slices, trimming the pieces neatly. Prepare some good brown sauce (Recipe 670), and when strained re-heat it in a small saucepan. Lay the slices of tongue into this and allow them to become thoroughly hot without boiling. Then arrange them neatly on a hot dish, one piece overlapping the other, and strain the sauce over. Garnish with slices of hardboiled egg and some green pickle cut in slices, or a few capers. Notes. — Spinach is a good accompaniment to this dish, and if liked this may be moulded, then turned out on the centre of a dish and the tongue placed round it. Other sauces, such as piquante, tomato, bearnaise, Italian, &c., may be used instead of brown sauce. 1059. Fried Tongue with Caper Sauce Cooked tongue. I Egg and bread-crumbs. Lemon juice. Seasoning. | Caper sauce. Cut some cooked tongue in neat slices. Season them with pepper, salt (if necessary), and a little lemon juice, and let them lie for \ an hour or so. Then egg and bread-crumb them and fry in boiling fat to a nice brown colour. Dish up neatly, garnishing with cut lemon and parsley. Serve caper or any other suitable sauce separately. 1060. Cold Rabbit and Spaghetti 6 oz. cooked rabbit. 2 or 3 oz. cooked ham. | pt. white sauce. Grated lemon rind. 1 tea-sp. chopped parsley A pinch of nutmeg. Salt. Pepper. I lb. spaghetti. A few bread-crumbs. 1 oz. butter.