MINCED MUTTON—­Mince the meat from a cold roast of mutton, put into a saucepan.  Make a roux, moisten with a little stock and season with salt and pepper, adding butter and some gherkins.  Put the minced meat into the sauce and let it cook without boiling.  Serve with thin slices of bread around the plate.

PIG’S EARS, LYONNAISE—­Singe off all the hair from pig’s ears, scrape and wash well and cut lengthwise into strips.  Place them in a saucepan with a little stock, add a small quantity of flour, a few slices of onion fried, salt and pepper to taste.  Place the pan over a slow fire and simmer until the ears are thoroughly cooked.  Arrange on a dish, add a little lemon juice to the liquor and pour over the ears.  Serve with a garnish of fried bread.

PORK CUTLETS AND ANCHOVY SAUCE—­Broil on a well greased gridiron, over the fire, nicely cut and trimmed cutlets of pork.  Place frills on the bones of the cutlets.  Serve very hot with Anchovy Sauce.

RAGOUT OF COOKED MEAT—­Cut one pint of cold meat into half-inch dice, removing the fat, bone and gristle.  Put the meat into a stew pan, cover with boiling water and simmer slowly two or three hours or until very tender.  Then add half a can of mushrooms cut fine, two tablespoons of lemon juice and salt and pepper to taste.  Wet one tablespoonful of cornstarch to a smooth paste with a little cold water and stir into the boiling liquor, add a teaspoon of caramel if not brown enough.  Cook ten minutes and serve plain or in a border of mashed potatoes.  The seasoning may be varied by using one teaspoon of curry powder, a few grains of cayenne or half a tumbler of currant jelly and salt to taste.

RICE AND BEEF CROQUETTES—­To use up cold meat economically combine two cups of chopped beef or mutton with two cups of freshly boiled rice.  Season well with salt, pepper, onion juice, a large teaspoon of minced parsley, and a teaspoon of lemon juice.  Pack on a large plate and set away to cool.  After the mixture is cold, shape into croquettes, dip into beaten egg, roll in fine crumbs and fry in smoking hot fat.

ROLLED RIB ROAST—­Have the backbone and ribs removed and utilize them for making a stew for lunch.  Tie the meat into a round shape and sprinkle it with salt and pepper, then dredge with flour and place in a dripping pan.  Have the oven hot when the meat is first put into it, in order that it may be seared over quickly to prevent the juices from escaping.  Then reduce the heat and baste with the fat in the pan.  When done place on a hot platter and surround with riced potato.

SHEEP’S BRAINS, WITH SMALL ONIONS—­Take sheep’s brains.  Soak in lukewarm water and blanch.  Stew with thin slices of bacon, a little white wine, parsley, shallots, cloves, small onions, salt and pepper.  When done arrange the brains on a dish, with the onion’s around; reduce the sauce and serve.  Calves’ brains may be dressed in the same way.