Gas cookery

Brisket of Beef Spiced. Weigh the meat and allow half an hour to each pound and half an hour over. Let it cook very gently and plunge it into hot water. Tie up in a muslin bag i blade of mace, some cloves, allspice, and peppercorns. Boil I carrot and I turnip with it. Take up the meat when done, slip out the bones at once, and then press the meat between two dishes with a weight on the top. Leave till quite cold. Then glaze the top with the above stock boiled down to 2 tablespoonsful, if not dark enough, add a drop or two of browning. Chicken, Boned and Stuffed. Bone the chicken, with the exception of the wings and legs, and then stuff it with this forcemeat ; y2 lb. minced veal, ^ lb. beef suet, y lb. bread crumbs, a few mushrooms and truffles, parsley, nutmeg, pepper, salt, and lemon peel. Mix this with two eggs, stuff the chicken, and truss into shape and roast it. Chicken, Galantine. Ingredients. — i Chicken, yi. lb. Sausage Meat, yi lb. fillet of Veal, pickled Walnuts, Gherkins and Chillies, a little ground Pimento, Pepper and Salt, 2 hard-boiled Eggs, 2 ozs. of Ham or Tongue. Method. — The chicken must first of all be boned. To do this cut off the neck, leaving as much of the skin as possible on ; cut the wings off at the first joint, and the feet. Then commence to bone by dividing the bones at the shoulder and taking out the merrythought, continue to press the flesh off the carcase with the thumb and divide any sinews with a sharp knife. The fowl should not be drawn, but the carcase taken out whole. On coming to the leg divide it at the joint, being careful not to cut the skin, and get the carcase out whole ; then bone the legs and wings, scraping the flesh off with a knife. Take a pair of scissors and cut it down the back, and spread it out as large and as flat as possible. The veal should be put through the mincing machine and mixed with the sausage meat. Mix the pimento (one teaspoonful) with some pepper and salt, and sprinkle some of this seasoning on the chicken ; then half the sausage and veal spread evenly over and half of the other ingredients cut in strips, sprinkle more seasoning, then the rest of meat seasoning and pickles. Roll this up tightly and sew it up, tie it in a cloth and plunge it into boiling water and let it simmer for an hour and a half or braize it for two hours. When cooked take it up and take off the cloth, roll it up tightly in a clean one and press it between two dishes with a weight on the top. When quite cold, brush it over with one or two coats of glaze, and garnish with chopped aspic jelly and cucumber. Cold Crème de Volaille. Ingredients. — y? lb. cold boiled Chicken, i gill of Supreme or Bechamel Sauce, 2 tablespoonsful of Aspic Jelly, a little Cayenne Pepper and Salt, 1 oz. Butter. METHOD. — Pound the chicken in a mortar (after passing it through the mincing machine) with the butter, then mix in the white sauce and seasoning, and then pass it through a sieve. Lastly add the aspic jelly, just melted so as to mix thoroughly with the chicken. Line some small moulds with a little aspic jelly and decorate with truffles or chopped ham or tongue, etc. Turn out when cold. Cucumber Cassolettes of Salmon.