and chopped finely) ... 3 ozs. Veloute sauce (p. 167) (well flavoured) ^ pint. Butter (melted) 2 ozs.✪ Medallions a la Firenze Tarragon vinegar i dessertspoonful. Chili ,, I teaspoonful. Small salad. Aspic jelly. Pound the meat, sauce, vinegars, and butter well together, season with cayenne and salt to taste, and pass all through a fine wire sieve. Cover the bottom of a deep meat dish with aspic, decorate it with hard-boiled yolk, white of egg, and parsley (chopped finely) set it with a little more aspic. Spread the meat mixture smoothly over the aspic, one-third of an inch thick, cover with a thin layer of aspic. When set, cut into rounds one a half inches in diameter. Dish the medallions in two rows on the salad (previously dressed with oil and vinegar), place a slice of raw tomato between each medallion. Fill in the centre with the remains, mixed with mayonnaise sauce (p. 163), and tomato and cucumber cut into dice. Any kind of game can be used in this way, substituting brown or espagnol sauce for the sauce veloute, and leaving out the vinegar. This mixture also makes delicious sandwiches. 29 Cold Curry. Cold veal, chicken, or rabbit Butter Apple (sour) ... Curry powder ... Onion (large) ... White stock (jellied) Milk Aspic jelly Cream Tomato Hard-boiled egg Parsley✪ Cold Curry Line a plain mould with aspic jelly ; garnish the bottom with the egg, tomato (sliced), and parsley, and the sides with slices of the chicken, etc. Set this garnish with a little more jelly. Fry the onion, apple, and curry powder in the butter for twenty minutes, add the stock and milk. Simmer together until reduced to a quarter of a pint ; add the aspic and chicken. Simmer again for twenty minutes. When cool, stir in the cream (whipped) ; add lemon juice and salt to taste. Fill up the mould, run a little melted aspic over the top, turn out when firm. This curry can also be served in small ramakin cases — in this case no aspic will be required. 4 to 6 ozs. I oz. I. I large tablespoonful. I. i pint. i 1 4 '> for garnish. Bc- Dinners.-^ We do not intend to deal here with elaborate menus and dishes, but rather with those that will be found more generally useful. We have classed the dishes under the following headings : — Soups. Fish. Simple Entries. Meat Dishes. Poultry and Game. Puddings. Pastry. Sweets. Savouries. In a large or even moderate-sized household, a good cook will rarely be obliged to buy meat to make soup. All bones and scraps of meat (excepting, of course, those left upon plates) should be carefully saved for the stock-pot. Care must be taken that none of these pieces or bones are in the least tainted, as stock must never be used when either tainted or sour. The bones must be broken up, and the pieces of meat cut up, and they must be placed in a stock-pot or sauce- pan and covered with cold water. To them should be added one onion stuck with a few cloves, small piece of 31 carrot, stick of celery, bunch of herbs (parsley, thyme, marjoram), peppercorns, salt. The exact quantities of herbs, &c. , cannot be given, as they will vary according- to the amount of stock, but too many cloves and too much thyme must not be used, as these are strong flavourings.

AI-modernized reading of the original text

and chopped finely) ... 3 ozs. Veloute sauce (p. 167) (well flavoured) ^ pint. Butter (melted) 2 ozs. Tarragon vinegar i dessertspoonful. Chili ,, I teaspoonful. Small salad. Aspic jelly. Pound the meat, sauce, vinegars, and butter well together, season with cayenne and salt to taste, and pass all through a fine wire sieve. Cover the bottom of a deep meat dish with aspic, decorate it with hard-boiled yolk, white of egg, and parsley (chopped finely) set it with a little more aspic. Spread the meat mixture smoothly over the aspic, one-third of an inch thick, cover with a thin layer of aspic. When set, cut into rounds one and a half inches in diameter. Dish the medallions in two rows on the salad (previously dressed with oil and vinegar), place a slice of raw tomato between each medallion. Fill in the centre with the remains, mixed with mayonnaise sauce (p. 163), and tomato and cucumber cut into dice. Any kind of game can be used in this way, substituting brown or espagnol sauce for the sauce veloute, and leaving out the vinegar. This mixture also makes delicious sandwiches. Cold Curry. Cold veal, chicken, or rabbit Butter Apple (sour) ... Curry powder ... Onion (large) ... White stock (jellied) Milk Aspic jelly Cream Tomato Hard-boiled egg Parsley Line a plain mould with aspic jelly ; garnish the bottom with the egg, tomato (sliced), and parsley, and the sides with slices of the chicken, etc. Set this garnish with a little more jelly. Fry the onion, apple, and curry powder in the butter for twenty minutes, add the stock and milk. Simmer together until reduced to a quarter of a pint ; add the aspic and chicken. Simmer again for twenty minutes. When cool, stir in the cream (whipped) ; add lemon juice and salt to taste. Fill up the mould, run a little melted aspic over the top, turn out when firm. This curry can also be served in small ramakin cases — in this case no aspic will be required. 4 to 6 ozs. I oz. I large tablespoonful. i pint. 4 '> for garnish. Beef Dinners. We do not intend to deal here with elaborate menus and dishes, but rather with those that will be found more generally useful. We have classed the dishes under the following headings : — Soups. Fish. Simple Entries. Meat Dishes. Poultry and Game. Puddings. Pastry. Sweets. Savouries. In a large or even moderate-sized household, a good cook will rarely be obliged to buy meat to make soup. All bones and scraps of meat (excepting, of course, those left upon plates) should be carefully saved for the stock-pot. Care must be taken that none of these pieces or bones are in the least tainted, as stock must never be used when either tainted or sour. The bones must be broken up, and the pieces of meat cut up, and they must be placed in a stock-pot or saucepan and covered with cold water. To them should be added one onion stuck with a few cloves, small piece of carrot, stick of celery, bunch of herbs (parsley, thyme, marjoram), peppercorns, salt. The exact quantities of herbs, &c. , cannot be given, as they will vary according- to the amount of stock, but too many cloves and too much thyme must not be used, as these are strong flavourings.

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