High-class cookery made easy

glass of water, with half-an-ounce of butter, pepper, and salt. Place the tomatoes whole on the top of the dish. HEDGEHOG OF MUTTON. Boil two ounces of macaroni till soft, and put it on to boil in cold water. When it is boiled, cut it in short pieces; grease a pint basin, and stick the macaroni round the bottom and sides of the basin. Next, take one ounce of butter, one ounce of flour, and brown; add a tea-cupful of stock, a few chopped mushrooms, a few leaves of parsley, pepper, and salt, half-pound of cold mutton minced fine, put into a basin and steam for fifteen minutes, and serve with a brown sauce. CRISQUETTES OF MUTTON. Make the mutton ready as above, only have five or six pieces bacon cut in square pieces, and instead of putting into a basin, put a tea-spoonful into the middle of each piece. Egg on the top, and fold in the shape of sausage rolls. Then make a batter with two spoonfuls of flour and a little milk; wet it gradually with the back of a wooden spoon, till you get it to the thickness of cream, then switch the yolk and white of an egg separately; mix both together, and stir in the batter, and dip your rolls in it--see that the bacon is very thinly cut, so that it will fry in hot lard. Have some sprigs of parsley fried to garnish with. Serve any kind of nice vegetables in centre. STUFFED CUCUMBERS. Put two cucumbers on to stew, peeled, in a pint of stock. When tender, take them up, cut them into two-inch lengths for stuffing. The remains of any cold chicken, or rabbit, or veal will do. Have it minced fine, with a drop of any sauces liked, such as Mushroom, Worcestershire, Harvey, and a little flour, parsley, pepper, and salt. Fill up the cucumbers, place them in the stew-pan to get hot, and serve the gravy over. Fill the centre with white beans for a garnish. TIMBALES OF MACARONI. Boil one ounce of macaroni till tender, then cut