Salmi Of Duck Or Game (Mrs. Lincoln)

Cut the meat from cold roasted game or duck into small pieces. Break up the bones and remnants, cover with stock or cold water, add a pinch of herbs, two cloves and two peppercorns. Boil down to a cupful for a pint of meat. Fry two small onions cut fine in two tablespoonfuls of butter till brown, add two tablespoonfuls of flour, stir till dark brown. Strain the liquor in which the bones were boiled and add it gradually to the butter and flour; add more salt if needed, one tablespoonful of lemon juice, two tablespoonfuls of Worchestershire sauce and the pieces of meat. Simmer fifteen minutes; add a dozen mushrooms and a glass of claret, if you like, or the juice of a sour orange. Serve hot on slices of fried bread. Garnish with parsley and slices of orange, or serve canned peas in the center with the meat on toast around them.

Meat Pie

Cut cold-cooked meat into thin slices, remove all the gristle, put in baking dish, cover with gravy or tomato sauce. Season well. Spread a crust of mashed potato over the meat, brush over with beaten egg and cook in a hot oven for twenty minutes.

Meat Pie (No. 2)

Put layers of cooked sliced meat and potato in a baking dish (other vegetables can be used if liked) ; cover with a gravy; season and spread over with a plain pastry rolled one-half inch thick; bake in a hot oven for thirty minutes, or covered with a baking powder biscuit dough.

Beef Loaf

Put through the meat grinder two pounds of beef from the top of the round. Add one half cup of cream, the yolks of two eggs and the white of one, one-fourth cup of melted butter, two teaspoonfuls of salt, one-half tea spoonful of sage, one-fourth teaspoonful of pepper. Pack solidly in a bread pan and bake from thirty to forty minutes. When cold, slice thin, garnish with sliced pickles or olives.

Nut Loaf

1 egg.

1 cup tomato pulp. 1 cup peanut meats. 1/2 cup walnut meats.

1/4 cup butter or fat. 1 cup soft bread crumbs. 1/2 cup milk. Salt, pepper.

Soak the crumbs in the milk for half an hour, add the beaten egg, softened butter, tomato, nuts, seasonings. Make in loaf. Bake, basting with melted butter, bacon or salt pork fat.

Spanish Rice

Cut cooked mutton or lamb in thin slices or cubes. Place in a baking dish a layer of meat, sprinkle lightly with salt and pepper and cover a quarter of an inch thick with cooked rice, then with tomato sauce, and so on until the dish is full. Spread buttered crumbs over the top; bake in a quick over for twenty minutes.

Ragout Of Mutton Or Lamb

Two pounds from the neck of mutton or lamb, cut in inch pieces. Put two tablespoonfuls of butter into a frying pan, add one onion cut in thin slices, one good-sized carrot sliced, and the meat well browned, being careful that it does not burn; then stir in two tablespoonfuls of flour and gradually add a cup and a half of water, teaspoonful of salt, one-fourth tea-spoonful of pepper, tie in a piece of muslin a sprig of parsley, half a bay leaf and a clove (remove before serving). Cover closely and simmer for two hours. Add one-half can of peas ten minutes before serving. This can be cooked in a casserole dish.

Cooked mutton or lamb may be prepared in the same way, cooking slowly one hour.