½-lb. potatoes, yolk of 1 egg, 2-oz. flour, pepper, salt, and cold meat. Mash the potatoes, add yolk of egg and seasoning, blend well into dry dough, roll ¼ inch thick, cut in rounds and fill with rissole mixture, fold over and press together. Fry brown and serve.
6. Breakfast Dish.
Boil two eggs twelve minutes and put in cold water. When cool remove shells, dry with flour, cover each with sausage meat, egg and bread crumbs, and fry in boiling fat till brown. Cut in halves and serve.
7. Potato Cakes.
1-lb. mashed potatoes.
2 yolks of eggs.
½-lb. flour.
Little salt.
Mix flour and potato, bind with yolks, and season. Roll out half inch thick. Bake in quick oven. Split open and butter. Serve very hot.
8. Veal Mould.
1-lb. veal.
½-lb. fat bacon.
Little parsley.
Grated rind of 1 lemon.
4 eggs.
1-gill of stock.
Pepper and salt.
Boil the eggs hard and cut in slices. Chop the parsley and mix it with the rind and seasonings. Line a plain mould with pieces of egg at the bottom. Cut up the veal in neat, square pieces, and put in the mould in alternate layers with cut-up bacon and sliced eggs, sprinkling each layer with seasoning. When full, pour in the stock. Cover tightly with buttered paper, putting a plate and weight on the top. Bake in a slow oven for 4 hours. Turn out when cold.