“I always match my appetite to my bill of fare”

CHICKEN AU GRATIN

• ½ lb. cold chicken
• ½ cupful grated cheese
• 2 heaping tablespoonfuls (2 ozs.) rice
• ½ pint (1 cup) tomato sauce
• A few bread crumbs
• Salt and pepper

Cut the chicken into small pieces. Cook the rice in boiling salted water until tender. Drain well. Butter an au gratin dish, place a layer of chicken at the bottom, then a layer of cooked rice.

Pour some tomato sauce over this, sprinkle with bread crumbs, grated cheese, and salt and pepper.

Repeat these layers until the dish is full. The last layer must be cheese and bread crumbs. Place in a hot oven to brown.

CHICKEN RAMEQUINS

• 1½ cupfuls cooked chicken cubes
• ½ pint (1 cup) cooked peas
• 1 gill (½ cup) sliced mushrooms
• 2 ozs. (¼ cup) butter
• 2 tablespoonfuls flour
• Salt and pepper
• Dust of paprika
• 1 gill (½ cup) chicken stock
• 1 gill (½ cup) cream
• 1 gill (½ cup) liquor from canned mushrooms
• A few browned bread crumbs

Blend the butter and flour together in a fireproof dish, add the chicken stock, cream, mushroom liquor, and seasoning of salt, pepper, and paprika. Stir until they boil for three minutes, then add the chicken, peas, and mushrooms, and when all are thoroughly hot and well mixed, divide into hot buttered ramequins.

Sprinkle a few browned bread crumbs over the top and serve at once.

CHOPPED VEAL

• 1 lb. chopped veal
• 1 heaping tablespoonful (1 oz.) butter
• 1 heaping tablespoonful (1 oz.) flour
• ¾ pint (1½ cups) gravy or stock
• Seasoning salt, pepper, lemon juice, and mace
• Toast points and cut lemon

Put the butter into a fireproof dish, and when quite hot add the flour and brown it, then add the stock; boil for five minutes, then add the veal and seasonings.

Heat through but do not boil. Serve garnished with toast points and cut lemon.

The gravy or stock may be made by stewing the veal bones with a carrot, turnip, onion, sprig of parsley, and a strip of lemon rind for one hour.

COTTAGE PIE

• Some cold potatoes
• Some cold chopped meat
• A little dripping
• A little gravy
• Salt and pepper to taste

Rice the potatoes or rub them through a sieve; butter a fireproof dish, put in alternate layers of potatoes and meat, add a little pepper, salt, and gravy to each layer; continue this until the dish is full, and have a good layer of potatoes for the top; mark the top with a fork, and put on a few pieces of butter or dripping.

Bake a nice brown color and serve hot.

MACARONI RAGOUT

• ½ package macaroni
• 2 tablespoonfuls chopped cooked ham
• 1 tablespoonful chopped cooked meat or tongue
• 1 oz. (4 tablespoonfuls) grated cheese
• Salt, pepper, and dust of red pepper
• 2 tablespoonfuls cornstarch
• ½ pint (1 cup) milk
• 1 oz. (1 heaping tablespoonful) butter
• ½ teaspoonful meat extract
• 1 tablespoonful chopped parsley.

Break the macaroni into inch lengths, then boil it in plenty of boiling salted water until tender; drain and keep hot.

Mix the cornstarch with a little cold milk till smooth; boil the remaining milk, stir in the cornstarch, meat extract, seasonings, chopped parsley, cheese, chopped ham, chopped meat or tongue; allow to cook for ten minutes, stirring occasionally.

Pile the macaroni mixture in a buttered casserole and pour over it the cornstarch mixture.

Put in the oven to brown over and serve hot.

• ½ lb. sliced dried beef
• ¼ lb. macaroni
• 4 hard cooked eggs cut in rings
• 1 pint (2 cups) milk
• 4 ozs. (4 tablespoonfuls) butter
• 4 ozs. (4 tablespoonfuls) flour
• Salt and paprika to taste

Break the macaroni into inch lengths, then throw it into boiling salted water, allow to cook for forty minutes, then drain and keep hot.

Melt the butter in a casserole, then fry the beef until slightly browned, then remove the beef, stir in the flour, and cook for eight minutes; add the seasonings and the beef.

Arrange the macaroni on a hot casserole, pour over the beef, and garnish with the eggs.

MUTTON HASH

• Some cold mutton
• 1 heaping tablespoonful (1 oz.) butter
• 1 heaping tablespoonful (1 oz.) flour
• 1 celery stalk
• Bunch sweet herbs
• ½ pint (1 cup) stock
• 1 small onion
• 2 parsley sprigs
• Salt and pepper
• Some mashed potatoes

Melt the butter in an earthenware pan, and when quite hot, brown the onion sliced, then the flour; add the stock, which may be made by stewing the bones with one onion, carrot, turnip, and a blade of mace; when boiling, add the celery, herbs, parsley, pepper, and salt; simmer for half an hour, then add the mutton, taking care to remove the fat; allow this to simmer for half an hour.

Serve hot with mashed potatoes.

PORK PIE

• Some cold pork
• ½ package macaroni
• 1 tablespoonful chopped parsley
• Salt and pepper to taste
• 4 ozs. (1 cup) grated cheese
• 1 onion
• ½ pint (1 cup) cream
• 1 egg
• Some pastry

Cut the meat into neat pieces; boil the macaroni in boiling salted water for half an hour, then drain it; mix the pork with the macaroni, add the cheese, the onion and parsley chopped fine, cream, salt and pepper to taste; butter a fireproof pie-plate, line it with pastry, fill it with the mixture, cover it with pastry, brush it over with the egg well beaten, and bake in a hot oven for half an hour.

Serve hot.

PUFFS OF MEAT

• 1 cupful diced roast meat
• 2 eggs
• ½ pint (1 cup) milk
• 1 teaspoonful baking powder
• 1 heaping tablespoonful (1 oz.) flour
• Salt and pepper to taste

Beat up the eggs, add them gradually to the flour, then add the milk, meat, salt and pepper, and powder. Divide into buttered cocottes, and bake in a hot oven.

Serve hot.

RÉCHAUFFÉ OF BEEF

• Some slices of cold roast beef, rare if possible
• 1 oz. (1 heaping tablespoonful) butter
• 3 tablespoonfuls red currant jelly
• 1 wineglassful sherry wine
• Salt and red pepper to taste

Melt the butter and red currant jelly in a casserole, then add the wine and the seasonings.

When thoroughly hot, add the beef cut in small, neat, rather thick slices. Heat it through, but do not let it boil.

SOUFFLÉ OF VEAL

• 1 pint (2 cups) cold cooked chopped veal
• 2 ozs. (2 heaping tablespoonfuls) butter
• 2 ozs. (2 heaping tablespoonfuls) flour
• 1 pint (2 cups) milk
• 4 eggs
• 2 tablespoonfuls chopped parsley
• Salt and pepper to taste

Blend the butter and the flour in an earthenware dish over the fire, add gradually the milk, stir till it thickens, and cook for five minutes. Then add the veal, parsley, and the seasonings.

Remove from the fire and add the eggs well beaten. Pour into a well-buttered casserole and bake in the oven until nicely browned, it will take twenty or twenty-five minutes.

Serve hot.

• 5 large potatoes
• 1 lb. cold meat
• 3 mushrooms
• 2 heaping tablespoonfuls (2 ozs.) butter
• ½ tablespoonful chopped parsley
• Salt and pepper to season

Peel and chop the mushrooms, and cook them in one tablespoonful of the butter. Cut the meat into small pieces, add it to the mushrooms, season nicely, and heat thoroughly. Choose five large, even-sized potatoes, wash and dry them; make a small incision in each, place in a hot oven, and bake until soft.

Cut each potato into half lengthways, scoop out most of the center, and rub through a sieve. Season with salt and pepper, add the remainder of the butter and the parsley; replace some of this mixture in the potato skin, leaving a hollow in each.

Fill this center cavity with the meat preparation. Place the halves of potato together again, lay them in small fireproof dishes, and put in the oven to reheat.

TONGUE RAMEQUINS

• 1 cupful diced cooked tongue
• 1 firm lettuce
• 2 pickled walnuts
• 1 hard cooked egg
• Seasoning of salt and pepper
• Some chopped aspic jelly

Chop the tongue, hard cooked egg, crisp lettuce leaves, and walnuts; then mix them together, seasoning them with a little salt and pepper. Divide into white china ramequins and decorate the top with chopped aspic jelly.

Serve very cold.

TONGUE STANLEY

• A few slices cold tongue
• Some poached eggs
• A few chopped pistachio nuts
• Some good white stock or sauce
• Salt and pepper to season

Cut the slices of tongue half an inch in thickness, then trim them neat and round. Lay these rounds in small fireproof dishes, season with salt and pepper, place a poached egg on each piece of tongue, pour over some good white stock or sauce, heat in the oven, and serve decorated with chopped pistachio nuts.

TURKEY EN CASSEROLE

• The remains of a turkey
• 1 heaping tablespoonful (1 oz.) butter
• 1 heaping tablespoonful (1 oz.) flour
• 1 pint (2 cups) stock
• 1 bay leaf
• 3 sprigs parsley
• 1 small onion
• 1 wineglassful port wine
• Salt and pepper to taste

Put the bones and trimmings of the turkey, the onion, and herbs, with water to cover, into an earthenware pan.

Let these simmer for one hour. Melt the butter, stir in the flour smoothly, and fry it carefully a good brown. Then strain in the stock, stirring it well all the time.

Let it boil, then season it carefully and add the wine. Cut the turkey into neat pieces, put it into a casserole, strain over the gravy, cover, and put the casserole either in the oven or on the stove.

Let the meat heat gently, being careful that it does not boil, or it will become hard and tough.

Serve in the casserole.

VEAL RAMEQUINS

• 1 lb. diced cooked veal
• ¼ lb. cooked ham or tongue
• 1 tablespoonful chopped parsley
• 6 cooked button mushrooms
• 4 tablespoonfuls white sauce
• 2 eggs
• Salt and pepper to taste
• 1 cupful rice
• Some stock
• Tomato sauce

Cook the rice in some boiling stock till tender, then drain it. Line some small buttered ramequins with it.

Mix together the veal, ham, or tongue cut into strips, the parsley, sauce, seasonings, the mushrooms chopped, yolks of eggs, and whites of eggs well beaten; divide this mixture into the prepared dishes.

Cover and steam for twenty minutes. Serve hot with tomato sauce.