Soyer's standard cookery

Meat dumplings may be made in two forms, one being made of the thinnest dough, and the other from a light spongy dough, such as is used for an old-fashioned English rump-steak pudding. Any kind of raw or cooked meat or fish can be used. All bone, gristle, and skin must be removed, and the meat either minced or cut into long shreds. It is then mixed with minced or sliced onion, green chili, celery, or any other green vegetables that are available and well seasoned with pepper, salt, and, if liked, Worcestershire sauce. When thin dough is used a tablespoonful of this mixture is 'Wrapped in a piece of dough and steamed for about an hour. If the dumpling is boiled it is much more likely to break down. When the other kind of dough is used the flour should be leavened with yeast or mixed with baking powder, and should be rolled about a quarter of an inch thick. This, when steamed, will expand to double thickness. Cassoulic. Chop up any cold meat and mix it with minced bacon and onion. Add half as much boiled haricot beans, which should be rubbed through a sieve, and sufficient stock to moisten the whole. Flavor with pepper, salt, parsley, thyme, marjoram, and a little nutmeg, and place in a dish, covering the whole thickly with breadcrumbs. 'Bake for half an hour and serve with tomato sauce. Every kind of entree and small dish of that nature can be easily cooked by Soyer's paper-bag system, thereby retaining the dainty flavors and seasonings which should be a feature of such dishes. Among the entrees that follow will be found many stews, for which the gentle and thorough cooking achieved by this system is eminently adapted. Mutton Chops. Trim and roll in a little butter, salt and pepper. Put in a small paper bag, seal up, and place on grid. Allow six minutes in oven (350° Fahr.). Mutton Chop. Treat in the same way as above. Allow twelve minutes in a very hot oven (350° Fahr.). > Veal Chop. Same as above. Allow ten to twenty-five minutes in very hot oven (350° Fahr.)., according to thickness of chop. Sausages. Same as above. Allow twenty minutes in very hot oven. Fillet of Beef. Take a slice one and a half inches thick and well trimmed. Cut in two or three pieces horizontally. Trim a little, by paring off the corners, to make each piece round. Season with salt and pepper as desired. Butter the paper bag well, also the fillet of beef. Add garnishing — as, for example, from four ounces to eight ounces of either mushrooms, tomatoes, artichoke bottoms, olives, a little anchovy, cooked and sieved spinach, or any other kind fancy may suggest. Place round the fillet; add one or two tablespoonfuls of any kind of sauce (this is purely a matter of taste). Put on grid. Allow ten to fifteen minutes in very hot oven (350° Fahr.). A large fillet of beef or steak, plain or garnished, can be cooked in a buttered or greased paper bag, but will require fifteen to twenty minutes in very hot oven, according to size. It will turn out well grilled, with all the beautiful gravy retained. Escalop of Sweetbreads.