Two slices of bacon fried. Place on them a fried egg and on the top a cooked tomato which has been fried in a little butter.
GRILLED STEAK
See that the fire is clear and red, without flames. Trim off most of the fat from the steak, and rub the wires of the grill with it and heat it over the coals. Then put in the meat and turn over and over as it cooks, and be careful not to let it get burnt. When brown, put it on a hot dish, dust over with salt and a very little pepper, and dot it with tiny lumps of butter. Put parsley round. Steak ought to be pink inside; not brown and not red. Put a fork in as you did with the chops, and twist in a little, and you can see when it gets the right colour.
VEAL CUTLET
Dust the meat over with salt, pepper, and flour. Put a tablespoonful of dripping in a hot frying-pan, and let it heat till it smokes a little. Lay the meat in and turn it over twice as it cooks, until it is brown, for veal cutlets must not be eaten red or pink inside. Put in a hot oven and cover it up while you make the gravy, by putting one tablespoonful of flour into the hot fat in the pan, stirring it till it is brown. Then put in a cup of boiling water, half a teaspoonful of salt, and a very little pepper; put this through the strainer, pressing it with a spoon, and pour over the meat. Put parsley round the cutlet, and send hot to the table.
Margaret’s father said he could not possibly manage without potatoes for breakfast, so sometimes Margaret made something nice out of the cold potatoes she found in the larder.
CREAMED POTATOES
Cut cold boiled potatoes into pieces as large as the end of your finger; put them into a pan on the back of the stove, with enough milk to cover them, and let them stand till they have drunk up all the milk; perhaps they will slowly cook a little as they do this, but that will do no harm. In another saucepan, or in the frying-pan, put a tablespoonful of butter, and when it bubbles put in a tablespoonful of flour, and stir till they melt together; then put in two cups of hot milk, and stir till it is all smooth. Put in one teaspoonful of salt, and lastly the potatoes, but stir them only once while they cook, for fear of breaking them. Add one teaspoonful of chopped parsley, and put them in a hot covered dish. You can make another sort of potatoes when you have finished creaming them in this way, by putting a layer of them in a deep buttered baking-pan, with a layer of white sauce over the top, and bread-crumbs and bits of butter for a crust. Brown well in a hot oven. When you do this, remember to make the sauce with three cups of milk and two tablespoonfuls of flour and two of butter, and then you will have enough for everything.
HASHED BROWNED POTATOES
Chop four cold potatoes fine, and add one teaspoonful of salt and a very little pepper. Put a tablespoonful of butter in the frying-pan, and turn it so that it runs all over; when it bubbles put in the potatoes, and smooth them evenly over the pan. Cook till they are brown and crusty on the bottom; then put in a teaspoonful of chopped parsley, and fold over like an omelette.