Bobtee

One pint of cold cooked meat chopped fine, one-half of a small onion, two tablespoonfuls of butter, one cupful of milk, two ounces of bread, eight sweet almonds, three eggs, a dash of salt, and one teaspoonful of curry powder. Put the butter in a frying pan and slice in the onion. Fry a nice brown. Add the milk and bread. Take from the fire and let stand ten minutes. Blanch and chop almonds and add them, the meat, the curry powder, and the eggs well beaten to the ingredients in the frying pan. Rub a baking dish with butter and the juice of a lemon. Put the mixture in this and bake in the oven twenty minutes.

Beef Olives

Pass through a meat chopper several times, until quite fine, half a pound of raw beef, half a pound of cold cooked meat, and half a pound of bread, which has been soaked in water, a little parsley, and a piece of fat salt pork about the size of an egg. Season this and add to it one egg. Mix it well and roll it into balls. Wrap each ball in oiled paper to hold together while cooking. Bake them in the oven, in a pan, into which have been placed some finely chopped carrots and onions, a couple of tablespoonfuls of canned tomatoes, and a little water. Remove to a hot platter, and add a little flour to the gravy. Strain the gravy over the beef olives.

Mock Duck

Buy a flank steak. Fry two tablespoonfuls of chopped onion in one-fourth cupful butter or drippings. Add one-half cupful soft stale bread crumbs, one-fourth tea-spoonful of mixed seasoning, salt and pepper to taste. Spread over the steak, roll and tie. Brown the roll in three tablespoonfuls of fat, and remove to a casserole or covered dish. To the fat in the pan add an equal quantity of flour, and brown; then add one cupful stock or boiling water, and one cupful strained tomato, season with salt, and pepper, pour over the roll, cover dish, and cook slowly until the meat is tender. If cooked in a casserole it may be served in the same dish. It may also be cooked in a fireless cooker.

Meat Balls With Horseradish Sauce

One pound of chopped steak, one teaspoonful of salt, one-sixth teaspoonful of paprika, one onion. Chop meat and onion together, season, make into firm balls, sear in butter in saucepan, reduce temperature, turn balls often and serve rare. Horseradish sauce: one-half cupful of horseradish, one-half cupful of cracker dust, one teaspoonful of salt, one-sixteenth teaspoonful of pepper, one-half cupful of cream, one teaspoonful of mustard, one-quarter cupful of vinegar, two tablespoonfuls of powdered sugar. Mix salt and pepper, cracker dust, and horseradish. Make a paste of mustard and cream in a spoon, add it with cream to the mixture: add full amount of vinegar if horseradish is fresh, and heat the materials in a double boiler. Serve hot.

Roast Leg Of Mutton

While roasting the mutton, as directed in the chapter on roasting meats, baste very frequently, that it may be moist, then serve surrounded with a puree of French beans, Breton style, which is made as follows: Cover one pound of white haricot beans with hot water, and cook until thoroughly clone. The time is not given, because it varies with the condition of the beans as well as the hardness of the water. The beans should simmer slowly, and only enough water used to keep them covered. When they are soft, mash them in their own liquor, press the beans through a fine sieve, return to the fire and reheat, stirring carefully to prevent burning, and if the puree is too thick, thin it with a little of the mutton gravy. Heap about the mutton, or press through a pastry tube in forms. Serve mutton and beans with currant or grape jelly.