1½ lbs. veal 2 hard cooked eggs ½ lb. ham 1 tablespoonful flour 1 teaspoonful grated lemon rind 1 teaspoonful powdered herbs Salt, pepper, red pepper, and mace to taste 1 tablespoonful chopped parsley Some puff pastry Stock
Cut the veal and ham into thin slices; mix on a plate the flour, salt, pepper, red pepper, mace, powdered herbs, and lemon rind, roll in this seasoning each piece of veal, and lay in a deep casserole, alternately, layers of veal, ham, and egg cut in slices; pile this in the center of the dish, add one cupful of water, and the parsley; cover with puff pastry and bake in a hot oven for one and a quarter hours.
When baked add a little very good seasoned stock.
2 lbs. mutton neck 2 lbs. potatoes 3 onions 3 mutton kidneys 12 oysters 1 pint (2 cups) stock 1 heaping tablespoonful (1 oz.) butter or dripping 1 teaspoonful curry powder Salt and pepper to taste
Cut the meat into neat cutlets. Peel the potatoes, and cut six or eight of them in halves, slicing the rest thickly. Peel and slice the onions thinly. Wash the mushrooms and oysters. Skin and halve the kidneys.
Put all these in layers in a casserole. The last one should be of potatoes cut in halves. Season well, put in the butter, and pour in the stock; put the lid on, and cook gently in a slow oven for two and a half hours.
For the last half hour remove the lid, so that the potatoes may brown nicely. Serve in the casserole.
“_I always match my appetite to my bill of fare_”
½ lb. cold chicken ½ cupful grated cheese 2 heaping tablespoonfuls (2 ozs.) rice ½ pint (1 cup) tomato sauce A few bread crumbs Salt and pepper
Cut the chicken into small pieces. Cook the rice in boiling salted water until tender. Drain well. Butter an au gratin dish, place a layer of chicken at the bottom, then a layer of cooked rice.
Pour some tomato sauce over this, sprinkle with bread crumbs, grated cheese, and salt and pepper.
Repeat these layers until the dish is full. The last layer must be cheese and bread crumbs. Place in a hot oven to brown.
1½ cupfuls cooked chicken cubes ½ pint (1 cup) cooked peas 1 gill (½ cup) sliced mushrooms 2 ozs. (¼ cup) butter 2 tablespoonfuls flour Salt and pepper Dust of paprika 1 gill (½ cup) chicken stock 1 gill (½ cup) cream 1 gill (½ cup) liquor from canned mushrooms A few browned bread crumbs