Method.—Drain and dry the sweetbreads, and divide them into neat pieces. Coat them carefully with egg and breadcrumbs, fry in hot fat until crisp and brown, and serve piled on a hot dish. Send the sauce to table in a sauce boat.
Time.—About 20 minutes. Average Cost, 2s. Sufficient for 4 or 5 persons.
1413.—MEAT CAKES.
Ingredients.—½ a lb. of beef, ½ a lb. of mashed potato, 2 tablespoonfuls of either gravy or milk, ½ a teaspoonful of mixed herbs, salt and pepper, browned breadcrumbs, 1 egg.
Method.—Remove all the fat and chop the meat finely. Heat the milk or gravy in a saucepan, put in the meat, potato, herbs, salt and pepper, and stir briskly over the fire for about 10 minutes; if the mixture is too stiff to hold together a little more gravy or milk must be added. Spread the mixture on a plate; when cold, divide it into 6 or 8 portions, form these into round cakes, brush them over with egg (a little milk may be used instead), and sprinkle with browned breadcrumbs. Place the cakes in a greased baking-tin, put small pieces of fat on the top of each cake and bake them in a moderate oven for 15 minutes. The cakes may also be brushed over with egg, covered with white breadcrumbs, and fried in hot fat.
Time.—2 hours. Average Cost, 8d. Sufficient for 3 persons.
1414.—MEAT AND EGG TOAST.
Ingredients.—Slices of bread, remains of cold meat, 2 eggs, 2 tablespoonfuls of milk, 1 oz. of butter, 1 tablespoonful of tomato sauce, salt and pepper.
Method.—Cut some rounds of bread and fry them, or toast and butter them. Mince finely any small pieces of tongue, or corned or fresh beef. Put in a saucepan 2 eggs, 1 oz. of butter, salt and pepper, and 2 tablespoonfuls of milk. When the eggs begin to thicken add the meat, and, if possible, a tablespoonful of tomato sauce. Stir the mixture over the fire until it is as thick as cream, pour it over the toast, and serve at once.
Time.—10 to 15 minutes. Average Cost, 6d., exclusive of the meat. Sufficient for 3 persons.
1415.—MEAT AND MACARONI.
Ingredients.—¼ of a lb. of macaroni, 2 lbs. of tinned meat, 1 oz. of butter or dripping, 1 small onion, 1 teaspoonful of flour, 1 teaspoonful of ketchup or other sauce, ½ a pint of stock or gravy.
Method.—Put the macaroni into sufficient boiling water to cover it and cook till tender, then cut into short lengths and keep hot. Re-
