Take a slice off the end of a dozen of tomatoes, and empty out the centre; mix it with one ounce of butter, two ounces of chopped mutton or chicken or veal or rabbit, pepper, salt, Worcester sauce, a few bread-crumbs. Fill the tomatoes, and stew in a half-pint good stock, and serve with a little tomato sauce round the base.
DEVILED BEEF.
Take a few slices from cold roast beef, take a tea-spoonful of mustard, a pinch of salt, a drop of Worcestershire sauce, and a tea-spoonful of water; mix to a cream; spread over the beef; broil before a clear fire; a few drops of strong gravy poured round the base.
CHICKEN MERINDS.
Take the legs and wings of a roast chicken, and dip in a batter made as follows:—Three spoonfuls of flour, one tea-spoonful baking-powder wet with sweet milk to the thickness of a thick cream. Switch the yolk and white of an egg separately. Take a few leaves of parsley chopped, pepper and salt; add to the batter, and fry in a pan of boiling lard or oil. Serve with fried parsley, and garnish with tomatoes. If garnishes cannot be obtained serve without.