Gas cookery

stir in flour and curry off the fire ; add stock, and when it boils return meat, and let all simmer gently one hour. Serve with rice. Rhubarb may be used instead of apple. The acid fruit softens the fibre of meat. Duck, Salmi of. Ingredients. — i Duck, 2 Shalots, 1 Anchovy, % pint Brown Sauce, gill of Port, Pepper and Salt, 2 tablespoons Salad Oil, 1 Lemon. Method. — Cut the duck into neat joints and fry it brown in some butter or oil. Drain away the fat, and add all the other ingredients. Let it stew gently for an hour, then dish up the pieces of duck, and strain the gravy over. Garnish with lemon. Game Souffle. Ingredients.— >2 lb. Meat from a cooked Pheasant, Harer or Partridge, 2 ozs. Flour, 2 ozs. Butter, a little Onion, Parsley, Pepper, and Salt, yolks of 4 Eggs, whites of 6, 1 gill Stock, (brown). Method. — Make a panada of the flour, butter, and stock, mince the game, and pound all well in a mortar, adding the yolks of eggs one at a time, and the seasoning. Pass all through a wire sieve, and add the whipped whites last, and thoroughly mix. Bake or steam in a souffiee mould three-quarters of an hour. Serve with good brown sauce if steamed. Jugged Hare. Ingredients.— i Hare, 2 lbs. Steak, X lb. Butter, X lb- of Bacon, 6 ozs. Flour, X gill of Vinegar, X gill of Mushroom Ketchup, 1 gill of Port, Pepper, Salt, and a little Caramel. Method. — Cut the hare into neat joints, and the steak into pieces about 2 inches long. The bacon must be minced finely. Then put the butter and bacon first of all into a deep saucepan, place the steak on the top of the bacon and the hare on the steak ; no water is to be used. Let this simmer gently for four hours, or it might be put in the oven in a deep earthenware jar. When the hare is sufficiently cooked take out the pieces. Mix the flour, pepper, and salt in a basin with the vinegar, ketchup, and port very smoothly, and add a little caramel to make it a nice dark brown color. Pour this into the saucepan, stirring all the while, and let it boil for about a quarter of an hour. Then put in the pieces of hare again to get thoroughly hot, and serve with forcemeat balls and red currant jelly. Irish Stew. Ingredients, i lb. scrag end of Neck of Mutton, 2 lbs. of Potatoes, X lb. of Onions, Pepper and Salt, 1 tablespoonful of Mushroom Catsup, X pint Water. Method. — Cut the meat into neat pieces, peel and slice the potatoes and the onions. Then into a thick saucepan first a layer of meat, then potatoes, and then onions, sprinkling pepper and salt over each ; then another layer of meat, potatoes and onions, and so on. Add the half-pint of cold water or stock ; let it come slowly to the boil, remove the scum, and gently simmer for two hours. The vegetables should be cooked to quite a pulp. Add the mushroom catsup just before serving. Turn the gas very low, and it will cook nicely. Kidneys à l'Italienne. Ingredients. — 3 Sheep’s Kidneys, % lb. Sausage Meat, 2 ozs. Butter, t Shalot, 6 Mushrooms, 3 sprigs Parsley, Pepper, and Salt, 2 Eggs, Bread Crumbs, ]/z pint Sauce Italienne.