Ingredients. — 1 Cucumber, 2 Tomatoes, y2 lb. cooked Salmon, 1 Egg, 1 gill of Cream, 1 teaspoonful of Vinegar, y teaspoonful of Tarragon and % teaspoonful Chili Vinegar, Pepper and Salt✪ Cucumber Cassolettes of Salmon. Method. — Prepare this by scooping out the centre of the cucumber, and cut the pieces about one inch long. Stuff it with the fish, cream and seasoning, and SUTPER DISHES AND COLD ENTREES. 59 garnish the top with a little lobster coral and dish with chopped aspic jelly, standing each piece on a slice of tomato. 3ftsb Savoury Cream. Ingredients. — X lb. dried Haddock (cooked and chopped small), X pint whipped Cream, X pint Aspic Jelly. Method.— Melt the jelly so that it will mix in with the haddock and cream, blend all together and fill some paper ranciequin cases. Garnish with lobster coral or red crumbs, and set on ice for an hour before serving. Came pie. Ingredients. — i lb. Flour, X lb. Butter, X pint Water, a pinch of Salt, i Egg. Let the butter and water boil until the butter is quite dissolved, then pour it hot on to the flour and form into a stiff paste. i Partridge or small Pheasant, X lb. lean Veal, minced, % lb. Pork, minced, season with Allspice, Pepper and Salt. METHOD. — Cut the game into small joints, and fill the pie with alternate layers of the minced meat and the game, brush the pie over with an egg and bake for I hours. The oven must be very hot for the first few minutes, and then turn the gas very low down for an hour and then quite out. 6o SUPPER DISHES AND COLD ENTREES. Ifounting JSeef. Ingredients. — About io lbs. of Silver-side of Beef, 2 ozs. Saltpetre, 2 ozs. Allspice, 2 ozs. Black Pepper, X lb. Salt. Method. — Rub the saltpetre well in and lay by for twenty-four hours, then rub in all the other ingredients and let it remain in this pickle for a fortnight, turning it every day. Fillet with tape and put it in a pan, pour some melted suet over, and cover the top of the pan with a plain crust of flour and water, and bake in a slow oven for twelve hours. Have the gas flames half an inch long until the crust is set and then reduce as low as possible. plovers’ Eggs lit Hsplc. Ingredients. — 6 Plovers’ Eggs, 1 pint Aspic Jelly.✪ Fish Savoury Cream Method. — Decorate six dariole moulds with aspic jelly. Boil the plovers’ eggs hard ; lay them in cold water until cold, then peel them ; pour a little melted aspic jelly into the decorated moulds ; place an egg in each, with the pointed end downwards, so that when the moulds are turned out the point will be upright. Half fill with jelly and set on ice; when quite firm fill up the moulds with jelly. Place on ice, and when set turn out. Dish on chopped aspic jelly. Note. — These aspics can be dished on salad, but in that case plenty of chopped aspic should be sprinkled SUPPER DISPIES AND COLD ENTREES. 6 1 over the salad, and a border of aspic arranged round the dish. In all cases where salad is used for supper dishes or savouries, a little mayonnaise sauce should be incorporated with it. Petits poulets be Dolaille. Ingredients. — X lb. of cooked Chicken Meat finely minced, 2 ozs. Tongue (cooked), X g'U White Sauce (good), X gill Aspic Jelly, Cayenne, Salt and Mace✪ Petits Poulets à la Dolaille.

AI-modernized reading of the original text

Ingredients. — 1 Cucumber, 2 Tomatoes, y2 lb. cooked Salmon, 1 Egg, 1 gill of Cream, 1 teaspoonful of Vinegar, y teaspoonful of Tarragon and % teaspoonful Chili Vinegar, Pepper and Salt. Method. — Prepare this by scooping out the centre of the cucumber, and cut the pieces about one inch long. Stuff it with the fish, cream and seasoning, and garnish the top with a little lobster coral and dish with chopped aspic jelly, standing each piece on a slice of tomato. Fish Savoury Cream. Ingredients. — X lb. dried Haddock (cooked and chopped small), X pint whipped Cream, X pint Aspic Jelly. Method.— Melt the jelly so that it will mix in with the haddock and cream, blend all together and fill some paper ramekin cases. Garnish with lobster coral or red crumbs, and set on ice for an hour before serving. Game pie. Ingredients. — i lb. Flour, X lb. Butter, X pint Water, a pinch of Salt, i Egg. Let the butter and water boil until the butter is quite dissolved, then pour it hot on to the flour and form into a stiff paste. i Partridge or small Pheasant, X lb. lean Veal, minced, % lb. Pork, minced, season with Allspice, Pepper and Salt. METHOD. — Cut the game into small joints, and fill the pie with alternate layers of the minced meat and the game, brush the pie over with an egg and bake for I hours. The oven must be very hot for the first few minutes, and then turn the gas very low down for an hour and then quite out. 6o Mounting Beef. Ingredients. — About io lbs. of Silver-side of Beef, 2 ozs. Saltpetre, 2 ozs. Allspice, 2 ozs. Black Pepper, X lb. Salt. Method. — Rub the saltpetre well in and lay by for twenty-four hours, then rub in all the other ingredients and let it remain in this pickle for a fortnight, turning it every day. Fillet with tape and put it in a pan, pour some melted suet over, and cover the top of the pan with a plain crust of flour and water, and bake in a slow oven for twelve hours. Have the gas flames half an inch long until the crust is set and then reduce as low as possible. Plovers' Eggs in Aspic. Ingredients. — 6 Plovers’ Eggs, 1 pint Aspic Jelly. Method. — Decorate six dariole moulds with aspic jelly. Boil the plovers’ eggs hard ; lay them in cold water until cold, then peel them ; pour a little melted aspic jelly into the decorated moulds ; place an egg in each, with the pointed end downwards, so that when the moulds are turned out the point will be upright. Half fill with jelly and set on ice; when quite firm fill up the moulds with jelly. Place on ice, and when set turn out. Dish on chopped aspic jelly. Note. — These aspics can be dished on salad, but in that case plenty of chopped aspic should be sprinkled 6 1 over the salad, and a border of aspic arranged round the dish. In all cases where salad is used for supper dishes or savouries, a little mayonnaise sauce should be incorporated with it. Petits poulets de Volaille. Ingredients. — X lb. of cooked Chicken Meat finely minced, 2 ozs. Tongue (cooked), X gill White Sauce (good), X gill Aspic Jelly, Cayenne, Salt and Mace.

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Cucumber Cassolettes of SalmonGame PieFish Savoury CreamMounting BeefPlover's Eggs in AspicPlovers' Eggs in AspicPetits Poulets à la Dolaille

Gas cookery