Gas cookery

METHOD. — Cut the veal into dice, and soak for half an hour in one quart of cold water. Then let it very gradually come to the boil. Then cut up the turnip, apple, carrot, onion, and add them, also the oz. of grated or dessicated cocoanut, and let it simmer for two hours. Then pass all through a wire sieve, and return to stewpan. Mix the curry powder and flour together, add enough cold water to mix it, and pour into the boiliug soup, stirring it well for a few minutes till it thickens. Then add about a teaspoonful of lemon juice, and serve with boiled rice, handed separately. Note. — Use an old saucepan and an iron spoon, as the curry will discolour the utensils very much. Mutton Broth. Ingredients. — 2 lbs. of lean neck of Mutton, 1 oz. Rice, 1 Turnip, 1 Carrot, 1 Onion, 1 Leek, a little finely chopped Parsley, Salt and Pepper. Method. — Put the mutton in two quarts of cold water, and let it stand in the saucepan for half an hour before putting it on the gas. This will serve to draw out the juices of the meat ; then add the trimmings of !5 the vegetables, pepper and salt, and let it simmer gently for one hour and a half, removing the scum as it rises. Then take out the meat, and it may either be served separately with some caper or parsley sauce, or it may be cut into dice and returned to the broth just before serving. Strain the broth, and then throw in the rice and boil rapidly, and add the vegetables cut into thin strips or fancy pieces ; when they are cooked add the parsley, and serve. Ox Cheek Soup. Method. — Put the ox cheek into a large stewpan and cover it with cold water ; bring it to the boil and skim it well. Then add one carrot, bay leaf, turnip and onion, celery, twenty peppercorns and salt, marjoram, thyme and parsley, a sprig of each. Let it simmer gently for five hours, then take out the ox cheek and strain the stock into a basin. When cold, skim the fat from off the stock, and to finish off the soup put 3 ozs. of butter into a stewpan, and when that is melted stir into it 3 ozs. of flour, 1 teaspoonful of pimento, and cook it well; add two quarts of the stock and bring it to the boil, and let it simmer for half an hour ; add, just before serving, 1 gill of sherry, a little caramel and cayenne pepper. The cheek may be made hot in the oven and a thick piquant sauce poured over it, and served as a luncheon dish. Tomato Soup. Ingredients.— 2 lbs. of Tomatoes, 3 Shalots, 1 stick of Celery, 1 Bay Leaf, 1 oz. Butter, 2 ozs. lean Ham or Bacon, 10 White Peppercorns, ¼ teaspoonful Salt, x pint White Stock. Method. — Put the oz. of butter, chopped ham, and shalots and celery with the bay leaf, peppercorns, and salt into a saute pan and simmer for five minutes, stirring all the while with a wooden spoon, then add the tomatoes sliced, and boil altogether for 15 minutes. Pass through a hair sieve and return to stewpan ; add the pint of stock, and thicken with ¼ oz. of cornflour in the same manner as the white soup. Serve with fried bread, cut into dice. NOTE. — Only turn on a very little gas for the first five minutes, then half way on when boiling, and be careful to use neither an iron spoon, stewpan, or wire sieve, or the colour of the soup will be spoiled. Tinned tomatoes may be used if fresh ones cannot be obtained. White Soup.