up in the pan a table-spoonful of boiling water, a tea-spoonful of lemon pickle, of oyster pickle, walnut catsup, soy and made mustard; pour all hot over the collops.
Cut thin slices of cold boiled (not salted), or roast beef, or tongue. Put 6 onions chopped into a saucepan with ¼ lb. of butter, turn it round frequently, and in a few minutes add a little flour mixed in a tea-cup of broth, and a wine-glass of white wine; let it be on the fire until the onions are cooked; then put in the meat with salt, pepper, and a spoonful of vinegar. After one boil, stir in a spoonful of made mustard, and serve it; the edge of each slice lying a little over the other round the dish.
Cold boiled beef is best, but roast meat is very good. Cut it in thin slices, pepper well and fry them in butter, then keep them hot, while you fry some boiled cabbage, chopped; when done, put this high in the middle of the dish, and lay the slices of meat round: if you like, an equal portion of cold potatoes, chopped and fried with the cabbage. Serve thick melted butter, with pickled cucumbers, or onion or capers, and a little made mustard. Veal may be cooked this way, with spinach instead of cabbage.—Or: what is more delicate, cut bits of cold veal without any skin, about an inch long, and warm them in the frying pan with the white part of a boiled cauliflower in little bits, ½ pint of cream, and a light sprinkling of salt and cayenne.
Lean meat is best. Salt, and let it lie two days. Drain, season with pepper, and spices; bake it in a slow oven. When done, drain it from the gravy, and set it before the fire, to draw the moisture from it. Tear in pieces, and beat it up well in a mortar, with mixed spices, and enough oiled butter to make it the proper consistence. Flavour with mushroom powder, anchovy or minced eschalot. Put it into potting-cans, and pour clarified butter
