Take two cupfuls of cold mashed potatoes, beat up with two tablespoonfuls of melted butter and three eggs, make into rolls, cover with cracker dust, or bread crumbs and fry.
One tablespoon flour, one half tablespoon of salt, one saltspoon pepper, three gills stock or water, one tablespoon mushroom ketchup, two ounces butter or bacon fat. First: Wash the kidney and remove the core--cut into thin slices; mix together pepper, salt and flour, roll kidney in it. Brown it quickly in the butter, then add stock or water; skim well and cook very slowly for two hours.
Soak the sweetbreads in salt and water for twenty minutes, then take them out, wipe them well, and take off the skin. Parboil them for twenty minutes or half an hour, after which you stew them in a little milk, till they are tender, add a little salt and pepper, make a little sauce of the milk and serve. Use a double kettle when stewing.
An entrée that supplies the want of fish for luncheon. Take the contents of one can of sardines, mince fine with a silver fork removing bits of bone, the tails, etc., etc., add celery salt, pepper and salt to taste, a tablespoonful of lemon juice, a quarter teaspoonful Worcester sauce, a few drops of Harvey's sauce, the same of anchovy sauce. Add a tablespoonful of capers. Mix the whole thoroughly with a little thick cream, (sweet), or mayonnaise. Mould into minature pyramids and serve on lettuce leaves: further garnish the dish with parsley. One can of sardines will be sufficient to make four pyramids. Finely chopped celery may be added before the mayonnaise.
Six tomatoes, three ounces cooked white meat of any kind, one small shallot, one teaspoon chopped parsley, pepper and salt, two tablespoons bread crumbs, one egg. Take out the centre from the tomatoes; cut the meat into very small pieces, mix with the bread crumbs, parsley, shallot, pepper, salt, and egg. With this fill the tomatoes, put a small piece of butter on each and bake fifteen minutes in a good oven.
Three pounds veal, one fourth pound salt pork, finely minced cup bread crumbs (large coffee cup), two eggs, one teaspoonful salt, same of pepper, a little sweet herbs, steam four hours.
Boil one quart of milk twenty minutes, with one onion, one bunch parsley, one bunch thyme; mix in a little cold milk, one quartercup flour, and add gradually to boiled milk also salt, pepper and a grate of nutmeg. When thick, remove from fire, add one quarter pound fresh butter, the yolks two eggs, and two tablespoonfuls of grated gruyere cheese. Pass through a coarse sieve and pour over two and one half pounds of boiled fish removed from bones and flaked, putting in the dish first a layer of sauce, then a layer of fish, another layer of sauce and another of fish. On top layer put sauce, thickly sprinkled with bread crumbs and grated gruyere cheese. Brown one half an hour in the oven and serve. This quantity will serve ten or twelve people.