The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

casserole of rice as directed, then boil half a pound of riband macaroni in water ten minutes, strain it and put it in a stewpan, cut up a braised fowl, (or the remains of some poultry from a previous dinner,) in as large pieces as possible, which put in the stewpan, with the macaroni and a quarter of a pound of lean ham, cover with a pint of very strong beef gravy; let all boil together a few minutes, then add a quarter of a pound of grated Parmesan cheese, a tablespoonful of tomata sauce (No. 37), and a little cayenne pepper, pour it in the casserole, egg and bread-crumb the top, put it in the oven twenty minutes and serve. No. 632. _Casserole de Riz Polonaise à la Koroski._ Prepare a casserole of rice as before, then mince the flesh of a fowl (or the remains of several) with two ounces of lean cooked ham and a few mushrooms, or truffles; put two spoonfuls of chopped onions in a stewpan, with two pats of butter; stir them over the fire two minutes, add half a spoonful of flour, (mix well) and a quart of white sauce (No. 7); boil altogether a short time, then add the mince, season with a little pepper and salt, finish with three tablespoonfuls of cream, and pour it in your casserole; you have previously boiled eight eggs in water five minutes, then put them in cold water, peel off the shells, warm them again in broth, and dress them on the mince at equal distances, the ends pointing to the centre; have also eight pieces of cooked tongue cut in the shape of cockscombs, warm them and place a piece upright between each egg; have ready a nice larded sweetbread, nicely cooked, which place in the centre, glaze the sweetbread and tongue, and pour a little white sauce over the eggs; serve very hot. No. 633. _Casserole de Riz à la Royale._ Prepare a casserole of rice, mince a fowl, with ham and truffles, and proceed as in the last; when done fill your