Middle class cookery book

Remains of Knuckle of Yeal 1 Hard-boiled Egg Scraps of Boiled Iiam 1 Teaspoonful Tarragon Yinegar 1 Pint Stock made from the bones Cut the remains of meat from the bones of a knuckle of veal that has been boiled or stewed ; break up the bones ; put them with the gristle into a saucepan ; cover them with the liquor in which the knuckle was boiled ; if it has been stewed, and uo liquor is left, use cold water ; add a carrot cut into pieces, a turnip, an onion, and a bunch of herbs, two or three cloves, a blade of mace, half a teaspoonful of peppercorns, or a little white pepper, and half a teaspoonful of salt. Let the bones simmer for two or three hours or longer. Strain the stock ; let it get cold ; take off the fat carefully. When cold, the stock should be a jelly ; if it is not, boil it again. Cut the meat neatly into small pieces ; shell and slice the egg ; arrange the egg and meat in a mould with the pieces of ham till the mould is nearly full. Boil the stock for ten or twelve minutes ; add the vinegar ; put a piece of muslin in a straiuer ; pour the stock through it into the mould. When quite cold, turn it out ; garnish with parsley and cut lemon. Meat Shape | lb. Cooked Meat 3 oz. Boiled Rico 1 Onion 2 or 3 Tablespoonfuls Gravy 1 Teaspoonful Minced Parsley i ,, Pepper J Teaspoon ful Salt Mince the meat very fine ; peel, scald, and mince the onion ; mix it with the meat, rice, parsley, pepper, and salt. Bind the mixture with the gravy. Butter a basin or a moulded shape ; put in the mixture ; steam for one hour (see “To Steam Puddings,” p. 137). Thicken some stock with butter and Hour ; add a teaspoonful of CHAP. VIII VEGETABLES 111 Worcester sauce. Turn out the shape; pour the gravy round. The gravy should be a good brown colour. This is an economical way of using up the remains of cold meat, vegetables, or pieces of bread. Cold carrot, or any other vegetable chopped fine, may be mixed with the meat, and improves the flavour. The scraps of bread soaked for a few minutes in a little stock or milk, beaten up so that no lumps remain, may be used instead of rice, or cold potatoes mashed smoothly. An egg makes the dish richer. CHAPTER VIII VEGETABLES Potatoes for Boiling should be chosen as much of one size as possible, in order that all may be equally cooked. They are best cooked in their skins, as the finest part of the potato is next the skin, and some of this is removed by paring before cooking. The length of time required for cooking, varies according to the size and age of potatoes, large and old potatoes taking the longest. Those grown on sandy soil are the finest, and keep their colour best, when not used immediately. Good potatoes should present a mealy and dry appear- ance when well cooked, and should not have any hard piece in the middle. The skins must on no account be eaten, as they are most indigestible. The water in which potatoes are cooked should be thrown away, and potatoes should be parboiled before being added to any dish (Irish stew, etc.), because there is in potatoes a hurtful, almost poisonous, quality, which is removed by great heat ; and thus the water that potatoes are boiled in is rendered unwholesome. 112 MIDDLE CLASS COOKERY BOOK PAIIT II Old. Potatoes Boiled in their Jackets Potatoes • Cold Water 1 Teaspoonful Salt to a Quart of Water