or tomato sauce, spinach, or mushroom puree, etc.
can all be used as a change. Or it may be served
à l'Italienne, i.e., with a wall of nicely rolled macaroni
well mixed with grated cheese, spinach, mushrooms,
Gruyère and Parmesan cheese, etc. Or again a little salt, about 1oz. or so for an average dish
of butter being sprinkled over it in little bits.
Arrange this on a hot dish, place the mince prepared
as above, in the centre, cover it all with more
macaroni, etc., and set it in the oven for four or five
minutes, and serve very hot. This last by the way
is an excellent way of serving the otherwise unpro-
ducible remains of any poultry, chicken or game, the
livers of the birds tossed in butter, some bits of
broiled ham or bacon, and a mushroom or two being
all great additions, and helping out the dish. This
makes a decidedly appetising little dish out of the
veriest scraps, as I can assert from frequent personal
experience.) A wall of savoury rice used instead of
the macaroni is also good. Any meat can be
prepared in this way, and, if preferred, only one kind
need be used; but the sausage meat is always a great
improvement. The merits of mince are seldom
appreciated from the lack of variety too often seen in
its preparation. One version always stands out in
my memory, from the fact that a friend suddenly
turned up to share our meal on a day when our menu
was distinctly scanty. Cook was a good soul, how-
ever, and rose to the occasion, and, to my amuse-
ment, the quaintest little fricassée helped out the
broiled steak, which was our pièce de résistance (we
were but two in family in those days), which proved