Plasmon cookery book

Method. — Take i pint Plasmon jelly and flavour with celery essence. Pour a small quantity into a mould and let it set. Sprinkle with pepper, salt, and a spoonful of chopped cold boiled or roast chicken ; then add a little more cool jelly, and when set again sprinkle with pepper, salt, and chopped chicken. Continue this until the mould is full. When quite firm dip in hot water and turn out. Garnish with small cress. Ham, tongue, lobster, prawns, etc., may be used in the same manner. • 25. TURKISH PILAFF. (The old Maison d’Or recipe.) — Ingredients : x chicken ; \ pint Plasmon stock ; teacupful veal or chicken broth ; | lb. well-washed Caroline rice ; 3 tomatoes ; 3 tablespoonfuls cooked chopped onion; 1 tablespoonful veal suet ; 2 oz. butter ; sprig of thyme ; 2 bay - leaves ; nutmeg; salt, pepper, and a pinch of cayenne. Method. — Divide the chicken into pieces and saute it very slowly in part of the butter, with the chopped onions, thyme, and bay-leaves. When it is of a deep yellow colour, add the rice, Plasmon stock, seasoning, herbs, and tomatoes (which should be par-boiled and cut in dice). The whole must now stew very gently till the broth is absorbed and the rice thoroughly cooked. This will take about an hour and a half from the time the rice is put in, and during this time the rest of the butter, the veal suet, and the teacupful of stock should be added to the Pilaff, bringing it to a state neither dry nor moist. To serve, heap the rice upon a hot dish and place the chicken on top. 26. COLD MEAT SHAPE. — Ingredients : | lb. cold veal ; \ lb. cooked ham ; 1 tablespoonful parsley ; 1 onion ; k pint Plasmon jelly , in which ^ oz. gelatine has been dissolved ; ~pepper and salt. Method. — Chop finely lb. cold veal, | lb. cooked ham, 1 tablespoonful parsley, and x well-cooked onion ; season with pepper and salt. Stir into this \ pint cool (not set) Plasmon jelly. Pour into a mould, and when firm dip in hot water and turn out. Camden P.L 27. COTELETTES DE MOUTON (froid). — Ingredients : i lb. neck of mutton ; i egg ; i tablespoonful Plasmon ; 2 tablespoonfuls breadcrumbs ; frying fat. Method. — Carefully cut the meat into even-sized cutlets and trim well ; mix the Plasmon and breadcrumbs and beat up the egg ; brush over the cutlet with the egg, dip into the Plasmon, and fry in hot fat. 28. SAVOURY CUTLETS.— Ingredients : \ lb. cooked chicken ( or other meat) ; \ pint Plasmon stock ; a little parsley, breadcrumbs, and white of an egg. Method. — Mince finely | lb. of cooked chicken (or any other meat), add a little chopped parsley, pepper, and salt ; mix into \ pint of Plasmon stock. Cook well, let it get cold, egg-and-breadcrumb and fry ■ serve for breakfast, etc. 29. PLASMON YORKSHIRE PUDDING. — Ingredients : 6 os. flour ; 1 os. Plasmon ; 2 eggs; x pint milk ; 1 saltspoonful salt. Method.— Put the flour, Plasmon, and salt into a basin, and mix together. Make a well in the centre, add a little milk, and work all into a smooth, stiff batter ; gradually add the remainder of the milk, also the eggs (well-beaten first), and stir briskly for a few minutes. Pour into a well-greased pan, and bake 20 minutes. 30. PLASMON STEAK AND KIDNEY PUDDING.— Ingredients: i lb. flour ; 2 oz. Plasmon powder ; 6 oz. suet ; salt ; x | lb. steak ; \ lb. kidney ; seasoning