The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

onion is quite soft; then put some of the gravy of the meat to it, and the mince, but do not let it boil. Prepare a small hot dish with sippets of bread, mix a large spoonful of vinegar with the mince, and pour it into the dish. If shalot vinegar is used, the raw onion and shalot may be dispensed with. MINCED COLLOPS. Chop and mince some beef very small, and season it with pepper and salt. Put it, in its raw state, into small jars, and pour on the top some clarified butter. When to be used, put the clarified butter into a fryingpan, and fry some sliced onions. Add a little water to it, put in the minced meat, and it will be done in a few minutes. This is a favourite Scotch dish, and few families are without it. It keeps well, and is always ready for an extra dish. MINCED VEAL. Cut some cold veal as fine as possible, but do not chop it. Put to it a very little lemon-peel shred, two grates of nutmeg, some salt, and four or five spoonfuls either of weak broth, milk, or water. Simmer these gently with the meat, adding a bit of butter rubbed in flour, but take care not to let it boil. Put sippets of thin toasted bread, cut into a three-cornered shape, round the dish. MINT SAUCE. Pick and wash the mint clean, and chop it fine. Put it into a small bason, and mix it with sugar and vinegar. MINT VINEGAR. As fresh mint is not at all times to be had, a welcome substitute will be found in the preparation of mint vinegar. Dry and pound half an ounce of mint seed, pour upon it a quart of the best vinegar, let it steep ten days, and shake it up every day. This will be useful in the early season of house lamb. MITES. Though they principally affect cheese, there are several species of this insect which breed in flour and other eatables, and do considerable injury. The most effectual method of