Cassell's dictionary of cookery

or throe ounces of bacon cut into small squares, and then add the following ingredients :— To a well-beaten egg, stir a quarter of a pound of finely-minced cold meat, a quarter of a pound of soaked bread (squeezed dry) , a table-spoonful of chopped onion, another of parsley, and pepper and salt to taste. When these ingredients are fried sufficiently, turn them out into a basin until nearly cold; then add a couple MEA (416) MEG of eggs, beat all well together, form the mixture into balls about the size of an egg, and fry for six minutes, or drop them into boiling soup, stock, or water ; pour rich gravy over them before serving. Time to make, half an hour. Sufficient for six balls. Probable cost, 8d., exclusive of cold meat. Meat Strudels. — Make a paste as follows : — Beat well four eggs, keeping out the whites of two ; add to the eggs an ounce of dissolved butter, and dredge in as much flour as will make a dough firm to the touch and quite smooth. Divide the dough into pieces of equal weight, about the size of an egg ; roll each piece into a ball, and then with the rolling-pin flatten it to the desired size and thinness. Mince any kind of meat very fine ; season and flavour according to taste, and moisten with a gravy thickened, or some thick cream. RoU the strudels up, when, if the paste has been rolled to an oval shape, they will be large in the middle and tapering at both ends. Butter the bottom of a wide-bottomed braising-pan ; lay in the strudels an inch or more apart ; put hot coals on the top of the lid, and bake over a slow fire. When the strudels are risen and beginning to colour, brush them over with hot milk, and finish the baking ; they should be a light brown. The above recipe will be applicable to any kind of preserve, sweet rice, or any savoury mince of fish, lobster, shrimps, &c. Meat, Washing. — The microscope shows that on the outside of uncooked meat there is a deposit which mere rinsing in water will not remove ; and as it is not desirable that this should be boiled off in the water, the meat should be well and thoroughly washed before cooking, and afterwards carefully wiped dry. Mecca Loaves. — Put a half pint of milk, or of milk and water, into an enamelled stewpan, with a quarter of a pound of good fresh butter. When the milk boils, and the butter is dissolved, draw the pan from the fire, and stir in, gradually, from four to five ounces of fine flour and three or four eggs, one by one. Flavour with orange essence, and add, just before baking, a small cupful of cream, well frothed, which should be stirred gently with the rest. Drop this paste from a table-spoon on to a baking-sheet, at equal distances ; do this slowly, to give the loaves the proper elongated form. Cover with beaten egg, and strew roughly-powdered lump sugar, like pearl-barley, and dredge some more fine dust of sugar over them. Let the loaves be quite two inches apart. Bake to a good golden yellow, in a moderate oven. When cold, and about to be served, an-ange the loaves in a circle, and fill the hollow with whipped cream, flavoured with any kind of liqueur. Time, from ten to twelve minutes. Probable cost. Is. 4d. Mecklenburg Liver Sausages.—