KROMSKIES

* 1/2 lb.  Cold Meat—­2d. * * 2 Rashers Fat Bacon—­2d. * * 1 oz.  Butter—­1d. * * Frying Butter—­1d. * * 1/2 gill Stock * * 1 oz.  Flour * * Parsley, Pepper, and Salt * * Hot Fat—­1/2d. * * Total Cost—­61/2 d. * * Time—­5 Minutes * Mince the meat finely or put it through the sausage machine, season with parsley, pepper, and salt; put the butter into a saucepan, and when it is melted stir in the flour and the stock.  Stir until it boils, then add the meat and mix thoroughly.  Turn on to a plate to cool.  When cold make up into pieces about the size of a cork.  Take some very thin rashers of fat bacon and cut into strips about half an inch wide by two inches long.  Roll the meat in this, dip in frying batter, and fry in very hot fat; drain for a few minutes on kitchen paper, pile high on a dish, garnish with fried parsley, and serve very hot.

KOTTBULLAR

* 2 lbs.  Fillet or Beef—­10d. * * 1/2 lb.  Suet—­1d. * * Salt and Pepper * * Hot Fat * * 1/2 pint Milk—­1d. * * 2 Eggs—­2d. * * Nutmeg * * Soda Biscuit * * Total Cost—­1s. 21/2 d. * * Time—­10 Minutes *

Mince the lean of the meat very small with about a quarter of a pound of the suet which surrounds it; season with pepper, salt, and nutmeg.  Make a little boiled custard by recipe given elsewhere, pour it over the biscuit, which must be made into fine crumbs, then stir in the meat and let it get quite cold.  Roll into small balls with a little flour.  Put three ounces of dripping into a frying pan, and when very hot drop in the balls and fry a good colour; drain for a few minutes on kitchen paper, and dish in a circle.  Serve hot.

BRAISED LEG OF MUTTON

* 1 Leg of Mutton—­1s. 3d. * * 1 Rasher of Ham—­2d. * * 1 fagot of Herbs * * 20 Peppercorns—­1/2d. * * 1 1/2 oz.  Butter—­1d. * * 2 Carrots * * 1 Turnip * * 1 Onion * * 1 quart Stock—­1d. * * Total Cost—­1s. 71/2 d. * * Time—­Four Hours. * Put the butter into a saucepan, and when it is dissolved put in the mutton and brown it all over; then lay the ham and vegetables round it, pour in the stock, and bring it to the boil.  Cover down closely, and stand the saucepan in a moderate oven where it will cook slowly.  If the braising is being done by a coal fire the lid of the stewpan may be reversed and some hot coals placed in it; these will want renewing f rom time to time.  In any case cook very slowly, then dish the meat, strain the gravy, remove the fat carefully, and boil to a sort of half glaze; pour round the dish, serve with Julienne or plain vegetables.

PRESSED BEEF