Soyer's standard cookery

Cut freshly-boiled veal into rather small pieces and fry in butter, seasoning with minced onion, cayenne pepper, and salt. Add one pint of strong brown stock, and serve with small potatoes and onions fried in butter till thoroughly browned. The vegetables should be arranged round the meat in the dish. Kahab (Veal). Cut one pound of lean veal into thick slices about two inches square and place them in an ordinary cooking-pot with two ounces of butter. Add a quarter of a teaspoonful of caraway seeds, a very small sliced onion, half a lemon thinly sliced, and sprinkle with pepper and salt. Fry the whole gently for ten minutes. Now add half a pint of sour cream, place the cooking-pot in the oven and let the whole bake gently till the meat is tender. This will probably take three-quarters of an hour. The dish should be served garnished with tufts of parsley and slices of lemon. Liver Dumplings. Strictly speaking this should be made of goose liver; but calves' liver makes an excellent substitute. Mix together four beaten eggs and one ounce of melted butter, and flavor with parsley, salt, and mixed spice. Stir this over the fire until it has thickened slightly, and add a cupful of chopped boiled liver and a good handful of breadcrumbs moistened with milk. Make the whole into balls and let them simmer in any good broth for half an hour. If preferred, the mixture may simply be baked in a dish instead of being made into dumplings, and will be found equally palatable. Fried Liver. Cut one pound of calves' liver (which has been previously washed and dried) into rather thick slices, flour them, season with salt and pepper, and put them into a frying-pan (or shallow stew-pan will answer the purpose) containing three ounces of hot beef dripping and let it cook gently, turning it constantly until it is done. Place the liver on a hot dish with some fried tomatoes, and pour some thick brown sauce round the dish, which should be made as follows : — Stir a large tablespoonf ul of flour quickly into the dripping which is left in the pan and when it is smoothly mixed add gradually a quarter of a pint of brown stock and a dessertspoonful of tomato catsup ; let the sauce boil up, season it with pepper, cayenne and salt and strain it into the dish. Kromeskies (Veal or Mutton). Mince some cooked veal (or mutton) very finely, season it with salt and pepper and a little mace, and add a small quantity of grated lemon-peel. Put the mince into a small stewpan and add sufficient white sauce to moisten slightly, and when it is thoroughly heated stir in some raw beaten egg (half an egg is enough for half a pound of meat), and spread it out on a dish. As soon as the mince is cold, form it into little cork- shaped rissoles and envelop each in a very thin slice (cut so that it just covers the rissole) of partially cooked fat bacon. Flour the little rolls lightly, dip them into a thick batter and fry them in deep, boiling fat. Serve on a hot dish covered wth a paper d'oyley, and garnish with fried parsley. Minuten Fleisch (Veal).