Hot-Pot

Hot-pot is made of mutton chops placed in a deep dish (known as a hot-pot dish), with a good layer of potatoes cut in pieces, some onion chopped fine, pepper, and salt; then another layer of chops, and more potatoes. The potatoes at the top are left whole. Add a little water, and bake in a moderate oven for three or four hours. Kidneys, oysters, and anchovies are a great improvement. It may be made of cooked meat, but it is not quite so good.

Calf's Head Hashed (A, La Poulette)

Cut the remnants of a boiled head into uniform pieces the size of half an apple. Melt in a sauce-pan 1 oz. or 2 oz. of butter, according to the quantity of meat to be hashed; amalgamate with it 1 or 2 tablespoonfuls of flour, then stir in 1/2 pint, more or less, of white stock. Stir well, then add a few button mushrooms, white pepper and salt to taste, and let the sauce boil for ten minutes. Put the sauce-pan by the side of the fire, and lay the pieces of calf's head in it; let them get hot slowly, but not boil. Just before serving stir in, off the fire, the yolks of 2 eggs, beaten up with the juice of a lemon, and strained; also a small quantity of either tarragon or parsley very finely minced.

Eel Pie

Skin and wash 1 lb. of eels, cut them into pieces, make a seasoning of bread crumbs, shallot, chopped parsley, a little sauce, pepper, salt, and nutmeg, with the juice of half a lemon; place some of this at the bottom of the dish, then the eels, then the remainder of the seasoning, adding a little butter; cover with good puff paste, and bake for an hour.

Curried Lobster

Take a tin of lobster, strain off the liquor, cut the lobster in small pieces; mix 2 tablespoonfuls of curry powder, 1 dessertspoonful of flour, and a pinch of salt; add this to a sliced onion fried in butter until brown, then stir in a wineglassful of milk, the juice of a lemon, and the lobster, and let all simmer gently for a few minutes.

Oyster Patties

Make some rich puff paste, and bake a light brown in patty-pans, keeping an opening in the centre by inserting a piece of bread, which remove when done; take as many oysters as required, remove the beards, and cut each into four pieces; just scald them in their own liquor, and make a sauce of 2 oz. of butter, 3 tablespoonfuls of cream, a little flour, lemon juice, pounded mace, and cayenne; warm, but do not let it boil. Place a little of the mixture in each patty, put on the cover, and return to the oven to make very hot before serving.

How To Make A Devil

Cut up thin slices of any cold meat, fowl, or kidney, lay them in a shallow dish, and pour over them the following: - 1 tablespoonful of powdered mustard, 2 teaspoonfuls of Worcestershire sauce and mushroom ketchup, 1 teaspoonful of Chili vinegar, 1/2 teaspoonful of cayenne, 1 teaspoonful of salad oil, or a small piece of butter if there is no fat in the meat, 1 teaspoonful of lemon juice, and 1 wineglassful of claret. Set the dish in the oven and stir the meat about in the same for a quarter of an hour.