Miss Cameron's cookery book

Take a fresh lobster and cut off the meat from the tail end, cut into pieces as nearly as possible of the same size; have ready in a soup-plate a mixture made as follows : — 1 tablespoonful of Worcester sauce, a teaspoonful of mustard, a teaspoonful of anchovy sauce, a pinch of cayenne pepper and salt ; spread this thickly over the slices of lobster. Make 2 oz. of butter hot in a small omelette pan, put the pieces of lobster in this, and let them remain long enough to get hot through ; serve on small rounds of toast ; garnish with watercress. Eggs with Tomato Sauce. Beat up 3 eggs, add 1 oz butter broken into small pieces, season with pepper and salt, stir over a slow fire in a small saucepan until the eggs thicken, then draw to the side of the stove, and add a dessertspoonful of tomato sauce, and continue to stir until they are nicely set, but not in the least dry; have ready on a hot plate some small rounds of dried bread, cover these with the egg mixture, scatter thickly over some grated Gruyere cheese, and serve hot. Mushrooms Croutes. Stew a few small mushrooms in some milk with a piece of butter, for a quarter of an hour, take them out of the milk and mince them very small, add them to some minced veal, or fowl, a little pepper and salt, and a teaspoonful of cream. Serve on rounds of toast. FORCEMEATS. Forcemeat for Hare. TWO oz. lean ham, 2 oz. beef suet, 1 small onion chopped fine, \ teaspoonful grated lemon rind, 1 teaspoonful chopped parsley, \\teaspoonful of capers, 3 oz. bread crumbs, 1 teaspoonful mixed herbs, 1 teaspoonful salt, \ teaspoonful pepper, \ teaspoonful cayenne, yolks of 2 eggs, and liver of the hare. Mince finely the liver of the hare, the ham, and suet. Mix all together with the onions, lemon rind, parsley, capers, bread crumbs, herbs, salt and pepper, etc. Bind with the yolks of eggs. Forcemeat for Veal. Two oz. lean veal, 2 oz. beef suet, 2 oz. bread crumbs, 2 teaspoonfuls chopped parsley, 1 teaspoonful sweet herbs, % teaspoonful grated lemon rind, £ teaspoonful pepper, 1 teaspoonful salt, and 1 egg. Mince finely in the " Rex " the veal and suet, then add the parsley, lemon rind, bread crumbs and seasoning; mix all together with the egg. Savoury Forcemeat for Veal or Fowl. Four oz. beef suet or marrow, 2 oz. cooked ham, 4 oz. bread crumbs, 2 teaspoonfuls chopped parsley, 1 teaspoonful mixed thyme, marjoram, and onions, pepper, salt, and a pinch of grated nutmeg. Mince finely the suet and ham, then mix all together with the yolks of two eggs or one whole egg and a little milk. Quenelles of Veal. Half lb. lean veal, 1 egg, A oz. butter, 1 oz. flour, \ gill stock, and seasoning. Mince the veal very carefully (without any skin or fat), then melt the butter, add the flour, and, when mixed the stock. Cook this well and add the seasoning, then place the minced veal in a mortar with the panada and the egg, pound all well together till it can be rubbed through a wire sieve. Make the mixture up into quenelles with two dessert spoons, and poach in boiling water till cooked. Serve with white sauce poured over the quenelles. Savoury Mince. Half lb. of any cold meat, 2 ripe tomatoes, 1 teaspoonful of chopped parsley, salt, pepper, and cayenne to taste, J pint of thick brown or white sauce. Mince the meat finely, add to it the parsley, seasoning, and the tomatoes peeled and chopped, mix all together and put into the sauce, stir over the fire till thoroughly hot, pile up on a dish, and serve with fried croutons of bread round, or in small china ramakin cases. Stuffed Fowl.