Gas cookery

Beef Fillets with Horse-radish Sauce. Ingredients. — i lb. Fillet of Beef ; i gill of whipped Cream, 2 ozs. grated Horse-radish, Salt and mixed Mustard teaspoonful), i tablespoonful White Vinegar, Sauce ; 2 ozs. Butter. Method. — Saute fillets in the butter ; glaze them, and arrange on bed of mashed potatoes, with horseradish sauce in the centre, and brown sauce round. Garnish with watercress. Whip the cream stiffly, and add horse-radish, mustard, vinegar, and seasoning. Beef Fillets with Oysters. Ingredients. — lbs. Fillet of Beef, 2 ozs. Butter, 1 Shalot (chopped fine), 1 Tomato (in slices), 6 Mushrooms (cut small), Pepper and Salt, 1 dozen Oysters, 1 glass Madeira, ]/z pint Espagnole Sauce, a little Lemon Juice, 1 Bay Leaf. Method. — Cut the beef into neat fillets, beat flat with a cutlet-bat, and shape again. Put the butter into a saute-pan. and when hot add the shalot, tomato, mushrooms, bay leaf, pepper, and salt ; add the fillets. Saute for ten minutes, turning the fillets frequently. Dish the fillets on a bed of mashed potato. Parboil the oysters, and reduce their liquor. Add the liquor of the oysters to the Espagnole sauce, and also the wine, lemon juice, and glaze. Simmer altogether for ten minutes, then warm the oysters in the sauce and pour it round the base of the entree. Calf's Liver and Bacon. Ingredients. — yi lb. Liver, % lb. streaky Bacon, 1 oz. Flour, 1 teaspoonful of Salt, yi teaspoonful of Pepper. Method. — Cut the liver into slices about inch thick and wash it well in warm water, so as to clear it of all blood and to leave the little holes clear. Dry it in a cloth. Mix the flour, pepper, and salt together on a plate, and dip each piece of liver in it, in order to thoroughly dry and season it. Make the fryingpan hot and put in the slices of bacon and fry them first, and put them on a dish to keep hot whilst the liver is being cooked in the fat left in the pan. Give the liver a fierce heat for one minute, then lower the gas and cook it very gently for four minutes ; then turn it over, giving a fierce heat again for one minute to seal up the outside, lowering the gas and cooking very gently to finish. If cooked in this manner, the liver will be perfectly tender. Dish in a circle, alternately liver and bacon, with mashed potatoes, if liked, in the centre ; and if gravy is liked with it, shake a teaspoonful of flour into the pan and mix it into the fat, letting it cook until brown, then add gradually 1 gill of hot water or stock. Chicken, Boiled. Put the chicken into some kitchen paper well buttered, tie it up with string and plunge it into some rapidly boiling stock, let it boil quickly for 5 minutes, then lower the gas and keep just below boiling point for one hour. If a very large fowl give it an hour and a half. Make the white sauce or parsley sauce with some of the stock the chicken has boiled in, half of stock and half of milk. Chicken a la Campagne. Ingredients. — % lb. Chicken Meat (cooked), 3 Eggs, 1 oz. Butter, 1 gill Cream, 1 gill White Sauce.