Handbook of practical cookery

brown in it the onion sliced ; then cutting into slices the cold meat, roll them in the flour, and placing these slices in the butter with the onion, brown them slightly also. Pour over this now the stock, the Harvey's sauce and catchup, stir all together gently until the stock boils, and season with the pepper and the salt. When the pieces of meat have become thoroughly heated through, arrange them in a flat dish, and pour the gravy over. Strain the water carefully from the turnip and carrot, lest by after-draining it impoverish the gravy, and pile them high upon the top of the pieces of meat when it is ready for serving. NOTES. — Cold roast beef or cold beef-steak is best for this dish, but any other cold meat may be used. [illustration: The weighing of the cold meats is given merely in order to fix proportions.] Cold Chicken. — One-half of a cold chicken, four tablespoonfuls of bread crumbs, one egg, one ounce of butter, half an ounce of flour, one gill of milk, one gill of cream, one salt-spoonful of salt, one salt-spoonful of pepper. Place on the fire to heat a sauce-pan half filled with clarified fat, and while it is heating, beat the egg on a plate until very light. Cut the chicken or turkey into neat pieces, and dip them in the beaten egg, taking care that each piece gets well covered. Place on a sheet of paper the bread crumbs, season it with a little salt and pepper, lift one by one the pieces of fowl, place them on the crumbs, and roll the paper from side to side so as to get the fowl well covered with the crumbs. When the fat in the sauce-pan is hot enough, throw the pieces of fowl one by one into it, and the instant each piece takes a pale-brown colour, remove them, and lay them for a second on a sheet of paper, to strain from them the grease. Place the fowl now on a hot dish, and melt in a small pan the butter. When melted, stir in the flour ; and when both are well mixed, add by degrees the milk. When this mixture boils, add the cream, and cook for two minutes longer. Add to this sauce the remainder of the salt and pepper, pour it over the browned fowl, and serve very hot. NOTE. — Before frying the chicken, it would be well to glance at the directions for frying given in page 26. Minced Cold Veal. — One pound of cold veal, rind of one lemon, one gill second stock, one gill milk or cream, one saltspoonful grated nutmeg, one half tea-spoonful salt, one saltspoonful pepper, two ounces bread crumbs, one of butter. Mince very finely the cold veal, season it with the grated lemon rind, nutmeg, pepper, and salt. Place the seasoned veal in a stew-pan, pour over it the milk or cream and stock, place the sauce-pan on the fire, stir well the contents until boiling ; then all must cook slowly ten minutes. Pour the mixture then into a pie-dish, sprinkle over the bread crumbs, and place over the top the butter in small pieces. Place the pie-dish in a hot oven or before the fire, and brown the top quickly. NOTE.— Underdone veal is best for this ; beef may also be recooked in the same manner. MEATS.-FIFTH DIVISION. BROILED AND FRIED. Broiled Kidneys with Maltre d'Hotel Butter.— Six sheep kidneys, two table-spoonfuls of bread crumbs, three ounces of butter, one half tea-spoonful of salt, one half saltspoonful of pepper, one dessert-spoonful of chopped parsley, one tea-spoonful of lemon-juice.