Meats are the most costly of all articles of food; for this reason it is necessary to utilize all left-overs. The meat from soup may be used for curries, bobotee or any dish calling for high seasonings. It has in the long, slow cooking parted with both its odor and flavor, but not with its nourishing quality. Cold mutton may be made into pilau, a stew with rice, hash, a barbecue, or a casserole; in fact, all the so-called "French entrées" are simply rewarmed meats. Reheat white meats in white or yellow sauce; dark meats in tomato or brown sauce.

Croquettes

This recipe will answer for all kinds of meat croquettes. Chop sufficient cold meat to make one quart; rub together two tablespoonfuls of butter and four rounding tablespoonfuls of flour; add them to a pint of hot milk; stir and cook until it is a thick, smooth paste, and take from the fire. Add to the meat two level teaspoonfuls of salt, half a teaspoonful of white pepper, a dash of red pepper, a saltspoonful of grated nutmeg, two tablespoonfuls of chopped parsley and a tablespoonful of onion juice. Mix thoroughly, add the cream sauce; mix again, and turn out to cool. When cold form into croquettes, dip in egg, roll in breadcrumbs, and fry in hot fat.