in packets), and fry a golden brown in hot fat. Drain well, arrange neatly on a folded serviette or dish paper, garnish with fried parsley, and serve.
Time.—2 hours. Average Cost, 2s. Sufficient for 5 or 6 persons. Seasonable at any time.
2878.—MADRAS FRITTERS. (Fr.—Beignets à la Madras.)
Ingredients.—20 rounds of brown bread, 1½ inches in diameter, 10 rounds of cooked ham, 1½ inches in diameter, chutney, butter, frying-batter (see p. 882), frying-fat, fried parsley.
Method.—Spread butter on all the rounds of brown bread, and add to them a layer of chutney. On the top of this place first the rounds of ham, and then the remainder of the bread and butter, pressing the whole lightly together. Now dip them into the prepared batter, and fry them in hot fat until golden-brown. Drain well, and serve garnished with fried parsley.
Time.—10 minutes. Average Cost, 9d. to 10d. Sufficient for 4 or 5 persons. Seasonable at any time.
2879.—MINCED BEEF AND POACHED EGGS. (Fr.—Émincé de Boeuf aux Œufs pochés.)
Ingredients.—½ a lb. of underdone roast beef, 2 eggs, ¼ of a pint of gravy, ½ an oz. of butter, ½ an oz. of flour, 1 finely-chopped small onion, ½ a teaspoonful of mushroom ketchup, Worcester sauce, or vinegar, toasted bread, salt and pepper.
Method.—Cut the meat into small dice, melt the butter in a stewpan, fry the onion until lightly browned, sprinkle in the flour and brown slightly, then add the stock and boil for 2 or 3 minutes. Now put in the meat, ketchup, sauce or vinegar, season with salt and pepper, and let the pan stand where the contents will be kept hot without boiling for 10 or 15 minutes. Meanwhile poach the eggs and trim them to a round form; cut the toast into small triangular shapes. When ready to serve, turn the mince on to a hot dish, place the eggs on the top, and surround the base with the pieces of toast. Serve hot.
Time.—20 minutes. Average Cost, 8d. Sufficient for 2 persons. Seasonable at any time.
2880.—MUTTON AND TOMATOES (Fr.—Mouton aux Tomates.)
Ingredients.—½ a lb. of mutton, 3 tomatoes, 2 or 3 tablespoonfuls of brown breadcrumbs, ¼ of a pint of gravy, butter, salt and pepper.
Method.—Cut the meat into thin slices; also slice the tomatoes.
