Cut breast in half and stuff; or bone, stuff and roll round. Bake for 1½ hour, basting well.
Forcemeat: 2 oz. smoked beef, ¼ lb. suet, rind of ½ lemon, 1 teaspoonful chopped herbs, and parsley, salt, cayenne and pounded mace to taste, 4 oz. bread-crumbs, and 1 egg.
Shred the smoked beef, chop the suet, lemon-rind, and herbs, mincing all very finely. Add seasoning to taste, and mix well with the bread-crumbs before wetting with the egg. Work all together and use.
SIMPLE WAYS OF USING COLD COOKED MEAT.
Curry. Time—1¼ hour.
1 lb. pieces of cold cooked meat, 2 oz. clarified dripping, 1 apple, 1 onion, 1 dessertspoonful curry powder, 1 dessertspoonful flour; salt and pepper to taste; ½ pint cold water.
Peel and cut up the onion and apple, and cut the meat into neat slices; fry the vegetables brown in the dripping, add the curry powder, flour, salt and pepper, and stir the water into it gradually. Let it boil, and then simmer for ½ hour with the lid off. Add the meat, heat it through, but do not let it boil. Serve in a ring of boiled rice (see [page 35]).
Hash. Time—2 hours.
1 lb. cold cooked meat and bones, 2 onions, 1 carrot, a small bunch of herbs, ½ oz. dripping, 1 tablespoonful flour, 1 dessertspoonful ketchup, 1 saltspoonful salt, ½ saltspoonful pepper.