A second Dudley book of cookery and other recipes

The meat should be placed in a utensil just large enough to hold them, and deep enough to keep the lid from touching them. Place the aromatics under the meat and moisten with a little veal stock. Set to boil on a moderate fire and reduce the veal stock with the lid of the pan on. When the stock has assumed the consistency of a glaze, add a further quantity of fresh stock and reduce as before. The third time, moisten the veal or fowl until it is half covered and place the pan in a moderate oven. The meat needs constantly basting whilst it cooks, in order to avoid drying, and as the stock is gelatinous it forms a coating on the surface, which resists evaporation of the juices. For this reason the stock must be reduced to a glaze before finally moistening. Braised white meat is known to be cooked when, after having been deeply pricked with a braiding needle, it exudes an absolutely colourless liquid. This liquid denotes that the joint is cooked in the centre. % A BOUQUET GARNI This is much used in French cooking for soups, ragouts, sauces, etc. It is composed as follows : — Lay on the table a few sprigs of well -washed fresh parsley and place upon this a sprig of thyme, a sprig of marjoram, a bay leaf, a sprig of basil, a celery leaf, a small piece of cinnamon stick, a clove of garlic, a small blade of mace and a pepperpod of long pepper. Fold the parsley round the other herbs and tie with a string into a neat bundle (bouquet), and use as directed. Excessive use of strong-smelling herbs or spices must, of course, be avoided. % YORKSHIRE PUDDING TO BE SERVED WITH ROAST BEEF There is scarcelyy anything in cookery more difficult than to obtain really good Yorkshire pudding that is light but not too dry. It is usually served either heavy or else fried quite dry and tasteless. The ingredients are given below, but everything depends upon the cooking. Mix half a pound of sifted flour with six eggs and one quart of boiled milk. The eggs should be added one by one, and the milk little by little. Season with salt and a very little pepper. Pour this preparation into a deep baking pan containing some very hot dripping, and bake it lightly in the MAYONNAISE OF CHICKEN ALEXANDRA Take one Surrey fowl and boil it gently. When cold, remove the fillets and cut them into neat pieces (not too small) ; and mix with a good Mayonnaise sauce. Trim and wash two cabbage lettuces. Line a pudding-basin with aspic jelly, and when set ornament it with ox-tongue and truffles cut in pieces. Place in the basin a little of the lettuce mixed with Mayonnaise, then the chicken, the slices of tongue, and so on, until the basin is full. Season and sauce each layer, and coat with aspic. Place on ice until well set, then dip the basin into warm water, and turn out just before serving. Serve with the above the following green sauce : — Bruise in a mortar a little parsley, two spring onions, two gherkins, a tablespoonful of capers, one leaf of spinach, and three tablespoonfuls of thick Mayonnaise sauce. Pound and pass through a sieve, and mix with cream. % M COLD QUENELLES OF CHICKEN OR RABBIT