1 chicken; 1 lb. of lean veal; ½ lb. corned ham; yolks of 3 hard-boiled eggs; 1 cup of gravy or stock; ½ can of mushrooms; pepper and salt; good paste for cover.
Joint the chicken; cut the veal and ham into dice, slice the mushrooms and yolks; place in alternate layers, seasoned with pepper and salt, in a large pudding-dish; pour in the gravy, and cover with a thick crust of good pastry. Ornament the edges, and make a slit in the middle. Bake in a steady oven, and when almost done, wash over with beaten egg.
Rice Croquettes.
2 cups of cold boiled rice; 2 tablespoonfuls of melted butter; 3 beaten eggs; a little flour; 2 tablespoonfuls of sugar; a large pinch of grated lemon-peel, and salt to taste; raw egg and pounded cracker.
Beat eggs and sugar together, and work the butter into the rice. Stir all together; season; make into croquettes; roll in egg and cracker-crumbs, and fry, a few at a time, in sweet lard. Drain, by rolling them on soft white paper, and eat hot.
Stewed Salsify.
Scrape, dropping into cold water as you do it; cook tender in boiling salted water; drain this off; pour on a cupful of drawn butter, and stew five minutes. Serve in a hot, deep dish.
Creamed Potatoes.
Boil, and, while hot, slice the potatoes. Make a sauce by heating a cup of milk, stirring into it a great spoonful of butter, a scant teaspoonful of corn-starch, wet in cold water, a little chopped parsley, and boiling until thickened. Beat in the frothed white of an egg, and pour upon the potatoes, which should first have been put into a deep dish and sprinkled with pepper and salt.