Plasmon cookery book

Method. — Remove the skin and fat from the meat and cut it into very small dice, or chop it (not too finely). Melt the butter in a stewpan, add the onion (finely chopped), and fry a little. Put in the flour and fry likewise; then add the meat, and stir the whole over the fire for a few minutes. Moisten with the stock and cook gently for | hour. Season to taste, and serve in the centre of a border of mashed potatoes, or garnish with triangular-shaped slices of fried bread. — “Food and Cookery,” August, 1903. 20. SHEPHERD’S PIE. — Mince up any kind of cold meat; season with salt and pepper; add a little butter, also 2 tablespoonfuls of gravy. Put it in a pie dish; cover with a thick layer of mashed potatoes mixed with \ gill of Plasmon stock, No. 2, page 17. Bake in a hot oven to brown for | hour. — “ Food and Cookery,” August, 1903. 21. HAM RELISH (a Dainty Dish for Breakfast). — Ingredients: 2 teaspoonfuls Plasmon powder; 6 oz. cooked ham; 4 preserved mushrooms ; 1 hard-boiled egg ; | gill cream ; chopped parsley ; seasoning; 2 slices toasted bread. Method. — Dissolve the Plasmon in half a gill of tepid water. Chop the ham and mushrooms finely. Chop each separately. Put the yolk of egg into a clean, well-tinned saucepan, rub with a wooden spoon till smooth, and gradually add the Plasmon and the cream; chop the white of egg finely, and add half of it with the ham and mushrooms. Stir over the fire until hot; season with pepper and a pinch of cayenne. If found too consistent add a little white sauce. Spread the mixture on some buttered toast cut into conveniently sized slices; sprinkle over with the remainder of chopped white of egg and chopped parsley. Serve either hot or cold. It is nicest hot. — “Food and Cookery,” August, 1903. 22. CREME DE VOLAILLE A LA PLASMON.— Ingredients: 4 teaspoonfuls Plasmon; 1 pint inarm water ; | oz. gelatine ; breast of a cooked fowl ; pepper and salt. Method. — Remove the bones from the chicken, pound it well and rub through a fine sieve. Mix the Plasmon with the water, boil it 4 minutes, let the gelatine dissolve in this, and then add the chicken ; stir all together smoothly and season to taste. Whip the mixture until nearly set. Pour into a mould and set aside to cool. Turn out the chicken cream carefully and serve. The mould may be decorated if desired. Half a gill of cream may be added to the mixture. 23. CHICKEN SOUFFLE. — Ingredients : 6 oz. minced chicken ; r| oz. flour ; \ pint Plasmon white stock ; 2 oz. butter ; yolks of 3 and whites of 6 eggs ; seasoning to taste. Method. — Melt butter in saucepan, mix flour carefully with some milk, then stir into the saucepan and add the stock and the chicken ; stir over the fire till thickened, then add the yolks of eggs well beaten ; stir for 2 minutes, take up and cool. Whisk the whites of eggs to a stiff froth, add this to the mixture with pepper and salt to taste. Pour into a well-buttered souffle dish and bake above | hour. Send to table instantly, or it will spoil. 25. CHICKEN SET IN PLASMON JELLY. — Ingredients : i pint Plasmon jelly in which k oz. gelatine has been dissolved ; i to ij pints chopped chicken ; pepper , salt , and celery for flavouring ; cress for garnish.