Gas cookery

Method. — Make some stock with bones of meat,, and with the stock some good brown sauce nicely seasoned. Let this boil well, and put in the meat,, finely minced, five minutes before serving. Draw the stewpan off the fire, and on no account let it boil when the meat is in, or the meat will be tough. Pass the potatoes through a wire sieve, then put the butter in a. •stewpan, add the potatoes and the yolks of 2 eggs ; mix well, and cook gently until the mixture leaves the sides of the stewpan ; then turn on to a board and shape it into a high wall, place it on a hot dish, put the mince in the centre, and decorate with poached eggs or baked tomatoes on the top, and sprigs of parsley round. Mince with Potato Cassolettes. Take some large potatoes, and peel them thinly and ■cut them in half lengthwise ; then scoop out the potato in the centre, leaving about ^-inch all round in thickness, basket shape. Parboil these potatoes and ilet them drain. When dry, brush them over with an egg, and bread-crumb them and fry in boiling fat a golden brown. Drain them on kitchen paper, and fill them with any kind of hot mince or calf’s brains. Mince with Eggs. Take any cold meat and mince it finely, add half the quantity of bread crumbs, season with nutmeg, pepper, and salt. Mix these all well together and fill some scollop shells. Break one raw egg on the top of each, and bake in a moderate oven until the egg is quite set but not hard. Serve at once, garnished with parsley. Petite Bouchees of Cold Meat or Game. Ingredients. — X lb. mashed Potatoes, 2 ozs. Meat, yolk of 1 Egg, Pepper and Salt, 1 Mushroom, X gill Sauce. Method. — Butter some little moulds and sprinkle over some red crumbs, then line the moulds with the above potato puree. Take 2 ozs. of any kind of meat or game and 1 mushroom, cut these up finely and mix with y2 gill of good brown or white sauce, fill the moulds, cover over with potato puree and bake 20 minutes. Serve on fried croutons of bread, and pour some good white or brown sauce into the entrde dish. Roman Pie. Ingredients.— X lb. cold Meat (minced), 2 ozs. grated Cheese, 3 ozs. cooked Maccaroni, 1 cooked Onion, Pepper, Salt, and Mustard, X oz. Butter a little Vermicelli. Method. — Grease a plain mould with the butter, and sprinkle the vermicelli over. Line the mould with short crust. Mix all the ingredients together and moisten with a little milk ; put it into the mould. Then cover the top with the pastry, and bake on lower shelf or top of the oven until the paste is cooked. Turn out and serve with brown sauce or tomato sauce. Savoury Meat Fritters. Take x/2 lb. of French pastry, season with pepper and salt, and stir in about 3 ozs. of cooked chicken and I oz. of ham or tongue, minced finely, also I teaspoon of finely chopped parsley. Make into small balls and fry a golden brown. A y lb. of any cold cooked meat may be used fot this dish. Scallops and Bass. Cut some slices of cold meat about y inch thick ; chop up some parsley and mix with the bread crumbs, also pepper and salt. Now brush the slices of meat over with an egg beaten up, and dip each piece in the seasoned bread crumbs. Fry in 2 ozs. of butter, lard, or dripping, and serve with a poached egg on each scollop.