Tried favourites cookery book

Put G or 8 small tomatoes into a dripping tin, and on top of these a little butter, dripping, or lard ; sprinkle with a little salt and pepper ; put into oven for 5 or 10 minutes. Don’t cook them too much. Take 1 small tomato, sliced ; a small piece onion, finely minced ; about ^ oz. butter, f or 1 lb. meat, either minced or cut in squares ; salt, pepper, teacupful stock, gravy, or water. Fiy onions in butter ; then add sliced tomato, flour, and stock. Stir till it comes to boil, then add seasoning and meat. Warm thoroughly, but don’t let it remain on too long. Dish this, and garnish with the tomatoes. Mutton Cutlets. lbs. best end Neck of Mutton, i lb. Bread Crumbs, 2 Eggs, ^ teaspoonfui Salt, i teaspoonful Pepper. Trim outlets neatly, first having the chine-bone cut off, cut away fat, leaving about 1 inch of bone bare at top. Egg and bread-crumb cutlets. Set aside for 10 minutes. Repeat the process, then fry 3 or 4 minutes in boiling fat. Serve with Soubise or Tomato sauce. Garnish with parsley and lemon. Cold Mutton, Dressed. i lb. Cold Mutton, 4 oz. Fat Bacon, 4 teaspoonful Salt, i teaspoonful Pepper, 1 tablespoonful Gravina (Edwards’), 1 teaspoonful Bovril, 1 lb. Chip Potatoes, 1 tablespoonful Ketchup. Cut bacon into dice and fry. Season mutton, cut in neat pieces, and fry in bacon fat. Arrange in centre of ashet, border with chip potatoes, stir into remainder of bacon fat, the bovril, gravina, pepper, salt, ketchup, and \ pint stock. Boil gently 10 minutes. Strain round dish. Garnish with fried croutons and parsley. Ox Tail, Stewed. Place tail in pan, cover with cold water. Bring to boil ; strain off water. Wash in warm water, joint, large joints cut in two, dry pieces well. Mix in plate 1 tablespoon flour, 1 teaspoon salt, 4 teaspoon pepper rub each piece over with mixture. Put into pan a tablespoonful of dripping, allow to get quite hot, then fiy pieces all round till "hrown ; lift them out ; pour out fat ; return pieces to pan with onion chopped up, and 2 breakfast-cupfuls of water and a little ketchup, and stew slowly for 1| hours. Cut up 1 turnip and 1 carrot, and stew an hour longer. Potato Bridies. Take a few boiled potatoes and form into scones. Have some mincemeat ready ; spread meat pretty dry over half of scone, and turn over other half on meat, and pinch all round. Fried in boiling fat and served hot, these make tasty tit-bits for either breakfast or supper. Potted Meat. i lb. lean cooked Veal or Chicken, i lb. cooked lean Ham. Mince these and put them into a mortar with \ lb. buttei, a little cayenne pepper, and a tablespoonful of Burgess essence of anchovies. Pound them well together and press into a mould, and cover over with melted butter. Potted Meat. 3 lb. Beef (round), 2 tablespoonfuls Anchovy Sauce, i tumblerful cold Water, Salt and Pepper to taste, i lb. Salt Butter. ... . , ,, Cut up the meat into 5 or 6 pieces, and put it in jar witn tlie water. Let it simmer for 5 liours. Then put through mincer, and mix well the ingredients together, leaving out as much butter as will cover the top of the jars. Melt the butter and pour over. Savoury Roll Pudding. , „ , i lb. Flour, J lb. Suet, i teaspoonful Baking Powder, Pepper and Salt to taste, nearly a cup of Water, and J lb. Mince.