Home cookery

Ham or tongue. Prepare an ox cheek in the following manner : — Carefully remove all the small splintered bones, wash thoroughly, and let it soak for several hours in salt and water. Wash again, and put it into a large boiling pot, cover with cold water, bring it to the boil, then add : — Large carrots (cut in quarters) 2. Turnips (cut in quarters) 2. Onions 3. Celery ^ head. Parsley, thyme, marjoram a good bunch. . Peppercorns i teaspoonful. Salt 2 teaspoonfuls. Let it simmer very gently till the flesh will leave the bones ; this will be at least four or five hours. Remove the bones and let the cheek become cold, then cut it into slices and stamp out some rounds. Ornament a buttered mould with hard-boiled egg, chopped parsley, and a little ham or tongue (if convenient), also with the rounds already stamped out. Fill in with pieces of the cheek. Take some of the liquor in which the cheek has been stewed, let it boil, add to it a few leaves of Marshall's gelatine, season it highly. Pour this into the mould and fill it up well. Cover the mould, set it in a tin of water, and bake it in a moderate oven for an hour or a little longer. Remove from the oven, fill up the mould with more of the liquor. Turn out when cold, and garnish with parsley. Ox cheek, if prepared as already directed, makes an excellent hot dish. It should be boned and allowed to get cold as if a mould were to be made, and should be warmed up in a good brown gravy, and gagarnish with carrots and turnips (boiled separately). The liquor in which the cheek has been stewed makes very good soup, and may be treated in the same way as mock turtle soup. Cold Boiled Chicken. Truss and boil a chicken according to directions (p. 83). When it is cold divide it into nice pieces, leaving out the back. Have ready some hot white or bechamel sauce (p. 172), in which a few leaves of Marshall's gelatine have been melted. Coat each piece of chicken thickly with this. When the sauce has set, arrange the pieces of chicken round a small dressed salad, garnish with rolls of ham, slices of lemon, and small pieces of hardboiled egg. Picnic Rolls (Cold). Cut slices of French roll, remove the crust, and hollow out the rounds (which must not be too large) so as to leave only a thin wall of bread on the outside and bottom ; fill with minced chicken, veal, lobster, or salmon, mixed with mayonnaise or bechamel sauce and nicely seasoned. Dish round a dressed salad, and garnish with aspic if convenient. Jersey Tomatoes. Tomatoes 4 or 5. Piquant sauce. Salad. Cold roast beef (cut into dice), or chicken. Choose tomatoes of equal size, slice off the top of each, remove the seeds. Mix the meat with sufficient piquant cream sauce to moisten it, pile it on the tomatoes, and serve round a small dressed salad. Garnish with aspic jelly if convenient. Piquant Cream Sauce. Cream ... ... | pint. Salt a pinch. Castor sugar a pinch. English made mustard ... | teaspoonful. French ,, ,, ... 1 Chili vinegar to taste. French ,, ... to taste. Whip the cream stiffly, add the other ingredients, and use as directed. If beef be used, two tablespoonfuls of grated horseradish must be stirred into the sauce. Chaudfroid de Poulet en Aspic. Cold boiled chicken ... i. Bechamel sauce J pint (about).