* Total Cost--21/2 d.
* Time--5 Minutes.
Skin and chop the kidneys small, put into a saucepan with the butter, and cook for two or three minutes; season with pepper and salt. Spread it on the toast, sprinkle over some chopped parsley, and serve.
BEEF TRIFLES
* 1 lb. Cold Roast Beef--3d.
* 4 oz. Bread Crumbs *
* Pepper and Salt--1d.
* 1 teaspoonful Onion *
* 1 Egg *
* 1 teaspoonful Parsley or Horse-radish--1 1/2d.
* Total Cost--51/2 d *
* Time--Half and Hour *
Mince the beef and onion very finely, and mix it with the bread crumbs, pepper, and salt. Add either some chopped parsley or finely scraped horse-radish; mix thoroughly. Moisten with an egg well beaten, and if very dry a spoonful of gravy or milk. Butter some small cups or moulds, fill them with this mixture, and bake for about half an hour.
Garnish with sprigs of parsley, and serve with them some horse-radish sauce or brown gravy.
HASHED BEEF AND TOMATO SAUCE
* 1 lb. Cold Roast Beef--3d.
* 8 tomatoes--3d.
* 1 fagot of Herbs *
* Salt and Pepper--1/2d.
* 1 gill Gravy *
* 1 oz. Butter *
* 1/2 teaspoonful Sugar *
* Toast--1 1/2d.
* Total Cost--8d.
* Time--Half an Hour *
Slice up the tomatoes and put them into a saucepan with the butter, herbs, pepper, salt, sugar, and gravy. Stir about until it becomes quite a pulp; then rub through a sieve, season to taste, and let it get quite cold. Cut the beef into thin slices and lay it in a saucepan, pour over the cold sauce and let it get hot through, very slowly.
Arrange on a hot dish, and garnish with fried sippets of bread or toast.
STEWED CHOPS
* 1 lb. Chops--2 1/2d.
* 1 oz. Butter--1d.
* Pepper and Salt *
* 1/2 oz. Flour *
* 1 gill Gravy--1/2d.
* Total Cost--4d.
* Time--One Hour *
Trim some of the fat from the chops, put the butter into a saucepan, and when it is melted stir in the flour. Mix well, and pour in the gravy; stir until it boils, lay in the chops, and simmer very gently for one hour. Dish the chops in a circle, boil up and season the gravy, and pour over the stew.
BAKED CHOP
* 1 Chop *
* Pepper and Salt *
* Total Cost--1d *
* Time--One Hour *
Choose a nice loin chop with an undercut. Rub a little butter in a soup plate, lay in the chop, cover with another plate, and stand in a cool oven for an hour. Put on a very hot plate and pour over the gravy which has run from it. Serve very hot.
RICE CUTLETS
* 1/2 lb. Cold Meat--1 1/2d.
* 2 oz. Rice *
* Pepper and Salt--1/2d.
* 1 Egg--1d.
* Bread Crumbs *
* Hot Fat--1/2d.
* Total Cost--31/2 d.
* Time--5 Minutes *
Mince the meat finely; if there is any cold rice in the larder it will do; if not, boil some. Mix the rice and meat well together, season and flavour with a little nutmeg or lemon peel; if the meat is very lean add 2 oz fat or beef suet. Shape into cutlets, egg and bread crumb them, and fry in hot fat; dish in a circle and garnish with fried parsley.
POTATO SAUSAGES
* 3 Cold Potatoes--1/2d.
* 1/4 lb. Cold Meat--1d.