Salt and pepper
Chop the meat into small pieces; likewise the cabbage. Put a layer of meat in the bottom of a baking dish; then a layer of cabbage; then a layer of tomatoes. Continue until the entire quantity has been used, seasoning each layer as you go. Cover all with bread crumbs and bake in a moderate oven until brown. A little grated cheese may be added to the top if desired.
Free the meat from fat, gristle and bones; cut into small pieces; add salt and water sufficient to cover it. Let simmer until almost ready to break in pieces; add raw onions and potatoes and cook until tender, adding also a little soup stock if available. Cook until the potatoes are done; thicken with flour and serve on small slices of toast.
1 pint cold meat Salt and pepper
2 ounces butter Dried herbs
Chop the meat very fine; pound it in a mortar, adding gradually the butter and seasoning to taste. Pack into small jars; cover with melted suet and keep in a cool place.
1 pound cold chopped veal
½ pound soaked bread crumbs
Dash of pepper
1 teaspoon chopped onion
1 teaspoon salt
2 tablespoons fat or butter
2 cups cold chicken
1 cup cream sauce
1 tablespoon lemon juice
2 tablespoons chopped parsley Few gratings of nutmeg Pinch of clove
Make the cream sauce as usual; heat the chicken thoroughly in it; add the seasonings and serve.
½ teaspoon chopped onion ½ teaspoon chopped parsley ½ teaspoon salt Dash of red pepper Uncooked macaroni
Bread crumbs and egg
Make a cream sauce of the butter, flour and milk; add the egg, then the fish and seasonings. Mix carefully and let cool; form into cutlet shapes; dip in egg and bread crumbs and fry in hot fat. When brown, remove the cutlets and insert in each a small piece of uncooked macaroni to represent the bone, covering the place of insertion with a sprinkling of chopped parsley.
Prepare the same mixture used for cutlets; mold into cones; dip in egg and crumbs and fry in hot fat, removing them as soon as they are brown and sprinkling each with chopped parsley.
1 pint cold fish 1 pint milk 1 blade mace 1 sprig parsley 1 bay leaf
½ tablespoon cornstarch ½ tablespoon butter Yolk of 1 egg Salt and pepper Bread crumbs
Put the milk with the mace, parsley and bay leaf in a double boiler; bring to a boil; remove the mace, parsley and bay leaf and add the cornstarch and butter, well rubbed together. Then add the beaten egg and season to taste. Fill a baking dish with alternate layers of fish and sauce; cover with bread crumbs and bake in the oven until the crumbs are browned.
1 pint cold cooked fish 1 pint cream sauce
1 pint stuffing Bread crumbs
Put the fish and stuffing in a baking dish in alternate layers, moistening each with cream sauce. Cover with bread crumbs and bits of butter and bake until brown.