Gas cookery

cold before spreading with the sausage meat. Quenelle meat may be used when pork is out of season. Partridges à la Sierra Almorena. Ingredients. — 2 Partridges, 2 slices of Bacon, 2 Onions, 6 Peppercorns, Salt, 2 Bay Leaves, l/2 gill Vinegar, y2 gill Port Wine, Yz pint Stock, 2 tablespoonsful Salad Oil. METHOD. — Truss the partridges and fry them in the salad oil for five minutes, with the onions cut in quarters, the bay leaves, and seasoning. Then add the stock, vinegar, and wine. Firmly cover the lid of the stewpan and stew very slowly for two hours. Dish the birds, and strain the gravy round. Rabbit Pie. I rabbit cut in neat joints, and gently simmered for an hour, then put it in a pie dish and season with flour, pepper, and salt mixed, adding about 3 slices of pickled pork, cut up into tiny pieces ; cover with pastry, and bake for about ^ of an hour. Steak and Kidney Pie. INGREDIENTS. — 1 lb. Steak, half an Ox Kidney, 1 oz. Flour, mixed with a little Pepper and Salt, Y pint hot Stock. Method. — Cut up the steak and kidney and dip each piece in the seasoning, and place lightly in a pie dish. Cover the pie with pastry, either short crust or rough puff, make a large hole in the centre, decorate with some of the pastry and brush over with egg. Bake about ll/2 hours; a very hot oven for the first few minutes, then lower the gas considerably, leave the pie underneath the browning shelf until the pastry is Brown and then put the pie on the top of the browning shelf to finish cooking. When done, pour in the hot stock through the centre hole on the top. Steak, Grilled. Light the grill burners and turn the gas on full for one minute until the grill is red-hot ; then place the meat underneath the burners on the gridiron, and turn the gas down so that the flames do not touch the meat ; and if it be a chop, give it a fierce heat for one minute and then a gentle heat for three minutes on •one side, then turn it and cook the same on the other side, and it will be nicely cooked and brown. If a ■steak, allow it seven minutes on one side and five on the other, giving a fierce heat at first. Serve on a hot •dish, and put a little butter on the top. Steak, Stewefc. Ingredients.— i lb. thick Rump Steak, 2 ozs. Butter or Dripping, 1 Onion, 1 Carrot, 2 Mushrooms, 1 oz. Flour, 1 pint •Stock or Water, 1 teaspoonful Caramel or Browning. D 2 METHOD. — Fry the steak in a thick stewpan in 2 ozs. butter or dripping till brown on both sides. Take it up, and now add the flour and vegetables, chopped finely ; fry these for five minutes, then add the stock or water ; stir till it boils, then add the caramel. Put the steak into the hot gravy, and very gently simmer for two hours. Garnish with little pieces of carrot or button mushrooms, cooked separately. Strain the gravy over the steak when dishing it up. If the stewpan be placed over a gas burner with as little flame under as possible, it will need no further attention whilst simmering, Steak, Stuffed Ingredients.— i lb. Steak, 2 ozs. of Dripping, 2 teaspoonsful Parsley, X teaspoonful of Salt and Pepper mixed, 2 ozs. of Bread Crumbs, X teaspoonful of Lemon, Thyme and Marjoram chopped finely, 1 dessert spoonful of Milk, 1 Egg.