The Skilful Cook Part 24

Put the coffee in it, and pour on the boiling water.

Let it stand in a hot place for about ten minutes.

Cocoa.

This is best, especially for invalids, if prepared from the nibs; these should be perfectly fresh.

Put a quarter of a pound of nibs into two quarts of cold water; simmer for five hours and then strain.

When cold remove the fat; heat it as required.

Cocoa may also be made from any of the different preparations.

Make it according to directions given on the canisters, and be very careful to mix it thoroughly. Nothing is so unpleasant as to have the sides and bottom of the cup coated with cocoa.

It is better to prepare it in a small saucepan; it should be boiled for two or three minutes.

It is more nouris.h.i.+ng if mixed with milk instead of water.

Chocolate.

This is only a thicker preparation of cocoa, and may be made in the same way.

COLD MEAT COOKERY.

Hash.

_Ingredients_--The remains of cold meat.

Some nice stock or gravy.

Flour, in the proportion of oz. to every pint of gravy.

Pepper and salt, and, if liked, a little catsup, or Harvey's sauce.

Toasted or fried bread.

_Method._--Cut the meat into neat pieces.

Mix the flour smoothly with the gravy, and boil for three minutes, stirring all the time.

Add seasoning and catsup or a little sauce.

Then put the pieces of meat into the gravy and let them warm through; but do not let the gravy _boil_ when the meat is in it, as that would toughen it.

Tinned oysters make a nice addition to a hash.

For serving, put the hash on a hot dish and garnish with sippets of fried or toasted bread.

If no gravy or stock is available, make some by breaking up any bones from the meat; boil them in a sufficient quant.i.ty of water, with a piece of carrot, turnip, onion, celery, and a small bunch of herbs.

Boil for quite an hour, and then strain the liquor.

Minced Meat.

_Ingredients_--Some sc.r.a.ps of cold meat.

A little gravy.

Some boiled rice or potatoes.

Pepper and salt to taste.

_Method._--Mince the meat finely with a knife, or mincing machine (the flavour is nicer if a knife is used).

Mix with sufficient gravy to moisten the meat, and stir over the fire until hot; but do not let the gravy boil.

Serve with a border of boiled rice, or mashed potatoes round it.

If veal or chicken is minced, squeeze in a few drops of lemon juice, and serve with sliced lemon.

A little cooked ham should be added to these minces, to give them flavour; minced beef is improved by the addition of a few oysters.

Mince (with Eggs).

Prepare some mince, as in preceding recipe, and serve with very nicely poached eggs on the top of it; garnish with sippets of fried or toasted bread.

Curry of Cold Meat.

_Ingredients_--Some sc.r.a.ps of cold meat.

Some stock or gravy.

Curry powder and flour in the proportion of a dessertspoonful of each to every half pint of gravy.

1 small onion.

1 small apple.

oz. of dripping.

A few drops of lemon juice.

Salt.

Some boiled rice.

_Method._--Slice the onion and apple, and fry them in the dripping.

When fried, rub them lightly through a hair sieve.

Mix the curry powder and flour smoothly with the stock.