Gas cookery

Method. — Have the beef cut rather thin in one large slice. Mix the stuffing and spread over it, and then roll it up and sew it. Make the dripping quitehot in a stewpan and fry it a nice brown ; then take it out and make the gravy by frying in the hot dripping oz. of flour and a small onion chopped, till brown ; then add half a pint of hot water, bring it to the boil, replace the stuffed steak, and simmer it gently for two hours. Scallops. Ingredients. — ]/z lb. Steak, i teaspoon of Flour, i oz. Butter, i small Onion, i Mushroom, Salt and Pepper, i gill of Stock, fried Sippets or toasted. Method. — Chop the steak finely, mince the onion and mushroom finely, and fry all in the butter for five minutes. Then add the stock, and simmer gently for half an hour over just a glimmer of gas. Sweetbread. Ingredients. — i Heart, Sweetbread, y2 pint Haricots Verts. METHOD. — Blanch the sweetbread by putting it in cold water and bringing it to the boil ; take it up and lightly press. When cold cut it into fillets, and braize gently for twenty minutes. Dish on a bed of mashed potato, with the haricots verts in centre, and pour white sauce over the fillets and round. For a brown entree, •egg and crumb the fillets after braizing, fry, and serve with good brown sauce. Veal, Stewed. Ingredients. — 2 lbs. Veal, 1 Carrot, 1 Turnip, 1 Onion, 1 stick of Celery, 5 White Peppeixorns, teaspoonful of Salt, 3 pints of cold Water. Method. — Bone the veal, roll it up and tie in a nice shape with string. Then put the bones, pepper- corns, and salt into a stevvpan with the water. Let it come to the boil and well skim it. Then cut up the turnip and carrot in fancy shapes, and put the trimmings in the stock to flavour it, with the sliced onions and celery. Lay the veal on the top and steam it gently for an hour. When ready to serve, place the veal on a hot dish and cover with parsley sauce, using half a pint of the veal stock to half a pint of milk, and garnish with the carrot and turnip. The pieces of carrot must be thrown into boiling water and boiled for about 20 minutes, and the turnip for io minutes. Note. — Turn gas full on till the water boils, then turn it down one-half ; and after the veal has been in a quarter of an hour, leave only just a glimmer of gas, and that will keep it simmering gently. Veal Olives. Ingredients. — 7 thin slices of Fillet of Veal, yi of an inch thick, 7 thin slices of streaky Bacon, 3 ozs. Bread Crumbs, 2 ozs. Suet finely chopped, 1 teaspoonful of chopped Parsley, '/2 teaspoonful of chopped Herbs, a little grated Lemon Rind, Salt and Pepper, yolk of an Egg, 2 ozs. Butter, 1 pint Brown Sauce. Method. — Lay a thin slice of bacon on each fillet, and then a layer of stuffing. Roll each fillet up and tie it so as to keep the stuffing in. The stuffing is made of the bread crumbs, parsley, suet, herbs, lemon rind, and seasoning, and mixed with the yolk of one egg. Then make the 2 ozs. of butter hot and fry the fillets brown, and let them stew very gently in the brown sauce for one hour. Add the lemon juice just before serving, and dish them either in a pile or in a circle with mashed potatoes in the centre, and pour the brown sauce over. Beef Olives may be made in the same way, omitting the bacon.