Allied cookery

Let it cook slowly closely covered about 5 hours. An hour before serving remove the beef (which is to be placed in a covered dish at the side of the stove) and strain the gravy. Cook one cup of rice in this gravy. When the rice is cooked replace the beef in the stewpan and warm it. Add yi cup grated cheese and 2 tablespoons of butter to the rice and pour around the beef on a platter. DUCK ST. ALBANS (English) IRoast a fat duck. When cold carve the breast in thin slices. Lay these carefully aside. Break off the breastbone and cover the carcass smoothly with the liver farce. Replace the sliced fillets, using a little of the farce to bind them back into place on the duck. Coat the whole well with half set aspic jelly. Farce. — i lb. of calf's liver, 2 ozs. of butter, i slice of bacon, a slice of onion, i carrot sliced. Fry these carefully and pound in a mortar. Pass through a wire sieve. Then put in a basin and whisk in yi pint of aspic jelly and a small teacupful of very thick cream. Season with cayenne pepper and salt. Grapefruit and orange salad is served with this. Allied CooKery 37 BONED TURKEY (English) !Bone a raw turkey, spread it flat on a board, season, and cover with good fresh sausage meat. Lay a well-boiled tongue down the centre and 2 long strips of fat bacon or ham, almonds, hard-boiled egg, salt, pepper, and sprinkle over a tablespoonful of brandy. Roll up carefully, taking care the various strips are not displaced. Tie firmly in a greased cloth and sew up. Boil gently 2 hours for a large fowl and 2^ hoiurs for a turkey. When boiled the cloth may need to be tightened a little. Lay a light weight on the top and when quite cold glaze with a meat glaze and then a good coating of half set aspic. Decorate with chopped aspic. CHICKEN AND CABBAGE (A dish of Auvergne) put about ^ of a lb. of salt pork, cut in slices, in the bottom of a kettle ; when a little melted put in a fowl or a chicken or two partridges stuffed as for roasting. Put in i large clove of garlic and 3 large onions sliced, salt and pepper. Dredge with flour, put in a little water, and cover closely. Dredge and baste the fowl every 15 minutes, adding water each time. Have a cabbage ready cut 38 Allied CooKery into four pieces and put in the kettle i hour before the fowl is cooked. A fowl will take not less than 3 hours and allow 2 hours for a chicken. LEG-OF-MUTTON PIE (Canadian) IfSutter a pie dish, place in the bottom a few slices of fried salt pork and then slices of mutton cut from the leg; on top of this, lay slices of cooked potatoes, season each layer with salt and pepper, minced parsley and onions fried in butter; pour over some clear gravy. Moisten the edge of the dish, lay a narrow band of paste, moisten, and cover the whole with puff -paste, bake in moderate oven I hour and 20 minutes. RUSSIAN STEAKS Chop I lb. of round steak or any good part of the beef, season with salt and pepper. Add by degrees with a wooden spoon yi lb. of butter. Roll into fat balls and place in a very hot frying pan. Give 3 minutes to each side. Serve with the following sauce: Mix together 2 tablespoonsful of oil and i of butter, i^ tablespoons of flour, add 2 teaspoonsful of onion juice, I teaspoonful of grated horse-radish, X teaspoonful of mixed mustard, salt and pepper, then gradually Allied Cookery 39