Cold-Meat Souffle.— Put J pint of cream sauce into a basin, and season with a little onion-juice and finely-minced parsley ; mix in 1 breakfast-cupful of any cold cooked finely-chopped Meat, such as veal, lamb, tongue, &c., and put it all into a saucepan over the fire ; when quite hot, add the well-beaten yolks of two eggs, cook for a minute longer, and then put it into a basin to cool. When quite cold, mix in the whites of the two eggs beaten to a stiff froth✪ Cold-Meat Souffle ; put the mixture into a well-buttered dish, bake in a moderate oven for about twenty minutes, and serve hot. A little mushroom sauce served with it is a great improvement. Curried Cold Meat.— (1) Select a couple of any kind of birds, cut the flesh off’ the bones, wash well, put it in a saucepan with sufficient water to cover, add 1 table-spoon- ful of salt, place the pan on the fire, cover it, boil the Meat until quite tender, skimming the liquor frequently, and when done take it out. Put Jib. of butter into another saucepan, let it brown a little, add two cloves of garlic and one large onion cut in pieces, and boil until they become quite brown, tossing the pan a little ; put in the pieces of Meat, sprinkle with 3 table-spoonfuls of curry For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 925 Meat — continued. powder, cover the pan, and fry until the Meat is quite brown, giving the pan a vigorous shake every now and then to mix in the powder. Put it into the pan with the stock in which the pieces were cooked, boil for a few minutes longer, add a little lemon-juice, and serve very hot with a little rice on a separate dish. (2) Put in a frying-pan a little butter, and fry a minced . onion in it till brown ; then add some cold Meat cut in dice, stir together over the fire till the Meat is well heated, then sift over 1 teaspoonful of curry powder and salt to taste. When the powder is 'well mixed with the Meat, pour over it 1 table-spoonful of milk, and stir over the lire till the moisture has dried up. A squeeze of lemon- juice gives a pleasant flavour to the curry. (3) Peel an onion, cut it in slices, and fry in butter; then add, without draining off the butter, Mb. of Meat chopped very fine, 1 table-spoonful of curry powder, hoz. of butter, a slice of bread well soaked in milk, the strained juice of a lemon, eight sweet almonds, blanched and grated, and two eggs beaten up in J pint of milk ; mix all these very well together. Butter a pie-dish, pour the mixture into it, and bake for half- an -hour in a moderate oven. (4) Put £lb. of butter into a saucepan over the fire, and when brown add the heart of a small hard cabbage, and two large fried onions or a sour apple chopped up small. Add 1^ table-spoonfuls of curry powder, 2 teaspoonfuls of salt, J teaspoonful of cayenne, and 1 teacupful of gravy. Put in any cold Meat cut up into small pieces, cover the pan, and simmer gently for about three hours, stirring frequently. Just before taking it oft" the fire, add the juice of half a lemon, turn all out on to a dish, and serve. ✪ Curried Cold Meat

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Cold-Meat Souffle.— Put J pint of cream sauce into a basin, and season with a little onion-juice and finely-minced parsley ; mix in 1 breakfast-cupful of any cold cooked finely-chopped Meat, such as veal, lamb, tongue, &c., and put it all into a saucepan over the fire ; when quite hot, add the well-beaten yolks of two eggs, cook for a minute longer, and then put it into a basin to cool. When quite cold, mix in the whites of the two eggs beaten to a stiff froth ; put the mixture into a well-buttered dish, bake in a moderate oven for about twenty minutes, and serve hot. A little mushroom sauce served with it is a great improvement. Curried Cold Meat.— (1) Select a couple of any kind of birds, cut the flesh off’ the bones, wash well, put it in a saucepan with sufficient water to cover, add 1 table-spoon- ful of salt, place the pan on the fire, cover it, boil the Meat until quite tender, skimming the liquor frequently, and when done take it out. Put Jib. of butter into another saucepan, let it brown a little, add two cloves of garlic and one large onion cut in pieces, and boil until they become quite brown, tossing the pan a little ; put in the pieces of Meat, sprinkle with 3 table-spoonfuls of curry For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 925 Meat — continued. powder, cover the pan, and fry until the Meat is quite brown, giving the pan a vigorous shake every now and then to mix in the powder. Put it into the pan with the stock in which the pieces were cooked, boil for a few minutes longer, add a little lemon-juice, and serve very hot with a little rice on a separate dish. (2) Put in a frying-pan a little butter, and fry a minced . onion in it till brown ; then add some cold Meat cut in dice, stir together over the fire till the Meat is well heated, then sift over 1 teaspoonful of curry powder and salt to taste. When the powder is 'well mixed with the Meat, pour over it 1 table-spoonful of milk, and stir over the lire till the moisture has dried up. A squeeze of lemon- juice gives a pleasant flavour to the curry. (3) Peel an onion, cut it in slices, and fry in butter; then add, without draining off the butter, Mb. of Meat chopped very fine, 1 table-spoonful of curry powder, hoz. of butter, a slice of bread well soaked in milk, the strained juice of a lemon, eight sweet almonds, blanched and grated, and two eggs beaten up in J pint of milk ; mix all these very well together. Butter a pie-dish, pour the mixture into it, and bake for half- an -hour in a moderate oven. (4) Put £lb. of butter into a saucepan over the fire, and when brown add the heart of a small hard cabbage, and two large fried onions or a sour apple chopped up small. Add 1^ table-spoonfuls of curry powder, 2 teaspoonfuls of salt, J teaspoonful of cayenne, and 1 teacupful of gravy. Put in any cold Meat cut up into small pieces, cover the pan, and simmer gently for about three hours, stirring frequently. Just before taking it oft" the fire, add the juice of half a lemon, turn all out on to a dish, and serve.

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