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Show Cold Meat Cookery By Nicolas Soyer, Chef of Brooks' Club, London. sired), anchovy or other sauce. Mix together. Place the mixture on top of the potato in th bag. Seal up and place on broiler. Allow fifteen minutes in a hot oven. Canneion a la Royale. Take a pound of cold roast veal, free it from skin, fat, etc., and pass it through a mincing machine twice. Add to it six ounces of cooked ham, fat and lean together, to-gether, also minced. Mix, then add pepper and salt to taste, a teaspoon of minced parsley, a teaspoo half full of minced shallot, a little grated lemon peel, and a dust of nutmeg. Mix again. Add the well-beaten yolks, and whites of two eggs, shape into a roll, wrap up in a piece of clean, well-greased well-greased paper (a bag cut opent place In bag, and cook for twenty-five ruinates. ruin-ates. Mouton Grille a la Indienne. Underdone Un-derdone mutton for which no other use can be found may be turned into a very nice broi: as follows: Cut a sufficient number of slices from a leg of mutton and cut into rounds or squares. Melt a piece of butter, about the size of a '.arge walnut, on a plate in the aen. Add to it i. teaspoonful of Harvey's sauce and salt to taste. Mix horoughly and leave the slices of mutton in the mixture f-"r at least an hour before they are required. Have ready a numbe. of fried croutons, crou-tons, allowing one to each piece of mutton; place th- latter on these, put them in a weil-g; eased paper bag, put bag on broiler, cook for eight min-ites. min-ites. Cold Fish. Take off all flesh from the fish bones. Mash up a few potatoes. pota-toes. Season to taste. Greasr paper bag. iJlace mashed potatoes at the bottom, flat. Put one teaspoonful flour on top cf the flsh, three table-poonfuls table-poonfuls of milk, salt and pepper, Ind a little chopped parsley (if de- |