- 1½ cupfuls cooked chicken cubes
- ½ pint (1 cup) cooked peas
- 1 gill (½ cup) sliced mushrooms
- 2 ozs. (¼ cup) butter
- 2 tablespoonfuls flour
- Salt and pepper
- Dust of paprika
- 1 gill (½ cup) chicken stock
- 1 gill (½ cup) cream
- 1 gill (½ cup) liquor from canned mushrooms
- A few browned bread crumbs
Blend the butter and flour together in a fireproof dish, add the chicken stock, cream, mushroom liquor, and seasoning of salt, pepper, and paprika. Stir until they boil for three minutes, then add the chicken, peas, and mushrooms, and when all are thoroughly hot and well mixed, divide into hot buttered ramequins.
Sprinkle a few browned bread crumbs over the top and serve at once.
CHOPPED VEAL
- 1 lb. chopped veal
- 1 heaping tablespoonful (1 oz.) butter
- 1 heaping tablespoonful (1 oz.) flour
- ¾ pint (1½ cups) gravy or stock
- Seasoning salt, pepper, lemon juice, and mace
- Toast points and cut lemon
Put the butter into a fireproof dish, and when quite hot add the flour and brown it, then add the stock; boil for five minutes, then add the veal and seasonings.
Heat through but do not boil. Serve garnished with toast points and cut lemon.
The gravy or stock may be made by stewing the veal bones with a carrot, turnip, onion, sprig of parsley, and a strip of lemon rind for one hour.
COTTAGE PIE
- Some cold potatoes
- Some cold chopped meat
- A little dripping
- A little gravy
- Salt and pepper to taste