Chop one cold roast chicken and one parboiled sweetbread moderately fine. Make one cup of rich cream sauce, with one cup of hot cream, a quarter of a cup of butter, and two tablespoonfuls of flour. Then put in the chicken and sweetbread. Salt and pepper to taste. Let it heat over hot water fifteen minutes. Just before serving add the yolks of two eggs, well beaten, and one wineglass of sherry wine.
Chop very fine nine ounces, or a heaping cup, of cold cooked chicken; add the inside of two sausages, or two ounces of lean, cooked ham, chopped fine, three tablespoonfuls of powdered bread crumbs, one tablespoonful of capers, or one tablespoonful of chopped parsley, two tablespoonfuls of lemon juice or vinegar, a speck of cayenne, two eggs, well beaten, and enough hot soup stock to make it quite moist. Add salt and pepper to taste, the amount depending upon the seasoning in the sausages. The sausages may be omitted, and a larger amount of chicken used. Butter a small mould, and pack the meat in closely to within an inch of the top to allow for swelling. Put it on a trivet in a kettle, and steam three hours. If no uncooked meat be used, one hour will be sufficient. Cool it in the mould; when ready to serve, dip the mould quickly into warm water and loosen the meat around the edges with a thin knife and remove the mould. It may be served plain or moulded in jelly (see page 266).
Cut the meat from cold roasted game into small pieces. Break up the bones and remnants, cover them with stock or with cold water, and 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, and 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 Worcestershire sauce, and the pieces of meat. Simmer fifteen minutes; add six or eight mushrooms, and a glass of claret, if you like, or the juice of a sour orange. Serve very hot on slices of fried bread, and garnish with fried bread and parsley. Or serve canned peas in the centre, with the meat on toast around the edge.
Cut thin slices from cold roast beef, two and a half by four inches. Chop the trimmings and fat, allowing one tablespoonful of the chopped mixture for each slice. Season highly with salt, pepper, and herbs, and mix with one fourth as much cracker crumbs as meat. Spread this on each slice, nearly to the edge. Roll and tie. Dredge with salt, pepper, and flour, and fry brown in drippings or salt pork fat; put in a stewpan, and make a brown gravy by adding two tablespoonfuls of flour to the fat left in the pan, and when brown pour on one pint of hot water. Season with salt and pepper; pour over the rolls and simmer till they are tender. Remove the strings, place the rolls on a platter, season the gravy and pour it over them.
1 Olives is not an appropriate name, although in common use.
Rolls may be made in the same way by using raw lean meat from the round, cut in small thin slices; pound it to break the fibre, and trim into shape. Rolls may be made of veal or thin slices of liver (parboil and remove the skin before using the liver). If there be any of the chopped mixture left, make it into round or oval balls, roll in crumbs, then in egg, and again in crumbs; and brown in the oven or fry in fat.
Take a large thin slice of meat from the round, or any tough part; pound it enough to break the fibre, and trim into rectangular shape. Season and spread with a stuffing; roll, tie, and cook as directed for Beef Rolls. Serve hot with a gravy; or cold, cut into thin slices.