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and pepper, and cook for a few minutes longer to lightly brown the flour. Now add the stock, vinegar, and mustard, boil up and pour the mixture over the cutlets, which must be previously arranged in a close circle on a hot dish.

Time.—About 5 minutes, to fry the cutlets. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 6 or 7 persons.

1108.—PORK, HASHED. (Fr.Ragoût de Porc.)

Ingredients.—1 lb. of either cold roast or boiled pork, 1½ ozs. of butter, 1 dessertspoonful of Worcester sauce, 1 dessertspoonful of ketchup, 1 small teaspoonful of made mustard, ½ a teaspoonful of lemon-juice, cayenne, salt and pepper.

Method.—Cut the meat into small slices, and sprinkle them with salt and a very little cayenne. Put the butter, Worcester sauce, ketchup, lemon-juice and mustard into a stewpan, and, when quite hot, add the slices of meat, and allow them to remain for 15 or 20 minutes, to become thoroughly impregnated with the flavour of the sauce. Shake the stewpan, or stir the contents occasionally, but on no account allow the sauce to boil.

Time.—About 20 minutes. Average Cost, 1s. 3d. Sufficient for 4 or 5 persons.

1109.—PORK, HASHED. (Another Method.)

Ingredients.—1 lb. of cold roast pork, ½ a pint of gravy or stock, 1 oz. of butter, 1 dessertspoonful of flour, 1 tablespoonful of vinegar, ¼ of a saltspoonful of salt, 2 cloves, salt and pepper, 2 onions.

Method.—Cut the meat into small slices, sprinkle them with salt and pepper, and cut the onions into thin slices. Melt the butter in a stewpan, fry the onion until lightly browned, sprinkle in the flour, stir and cook these over the fire for about 5 minutes, then add the stock, vinegar, cloves, mace, and necessary seasoning, and stir until boiling. Simmer for 10 minutes to thoroughly cook the flour, then draw the stewpan to the side of the stove, put in the slices of meat, cover closely, and let them remain for about ½ an hour. Shake the stewpan occasionally or stir the contents, which must be kept hot but not allowed to boil. Arrange the slices of meat neatly on a hot dish, and strain the sauce over them. The dish may be garnished with sippets of toast, or, if preferred, the hash may be served with a border of mashed potato.

Time.—Altogether, about 45 minutes. Average Cost, 1s. 5d. Sufficient for 4 or 5 persons.

1110.—PORK KIDNEY, FRITTERS OF. (Fr.Fritots de Rognôns.)

Ingredients.—2 pig's kidneys, pig's caul, ⅓ of a pint of brown sauce,