Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

little scalding, well-seasoned gravy over them, and set the dish in a hot oven about five minutes. Have ready a large cupful of rich tomato sauce, strained and thickened with a roux of butter and flour, and seasoned with salt, paprika and onion juice. Lay the sweetbreads upon the “straw,” and pour the boiling tomato sauce over all. A baked mince Mix together two cupfuls of minced cold lamb, chicken or veal, one cupful of chopped ham and one cupful of fine bread-crumbs. Moisten thoroughly with well-seasoned soup stock. Turn into a greased bake-dish and set in the oven until heated through. Break upon the top of the mince as many eggs as will lie side by side on it, sprinkle with salt and pepper, return to the oven and bake until the whites are set and firm. Send to table in a pudding-dish. Curried beef Melt three tablespoonfuls of butter in a frying-pan and cook in it for five minutes an onion, sliced. Remove the onion, and stir into the melted butter two tablespoonfuls of browned flour, mixed with a tablespoonful of curry powder. Cook until they bubble, then pour on them a pint of beef stock. Stir until you have a thick, brown sauce. Season with salt and mix with it two cupfuls of cold roast beef cut into dice. Toss and stir until the meat is heated through. Have ready on a platter a hollowed mold of boiled rice, and pour the meat and sauce in the center and about the base of this. Curried veal Cut three pounds of lean veal into dice an inch square. Fry a sliced onion in two tablespoonfuls of butter until it begins to color. Strain out the onion; heat the butter to hissing, put in the meat cubes and shake over the coals until heated through and slightly browned. Turn the contents of the frying-pan into a pot, rinsing out the pan with a cupful of boiling water, just enough to cover the meat. Sprinkle over all three tablespoonfuls of finely-minced salt pork and some chopped parsley, cover closely and