Gas cookery

Method. — Cut the fruit in quarters and take out the pulp free from pips and skins. Let the peel soak in water with a little salt for three or four days, changing the water daily, then boil the peel in plenty of spring water till tender. Drain it and cut in very thin slices, add the pulp and sugar to it, with the juice of six lemons. Boil it gently till quite clear, removing the scum as it rises, and stirring gently for about half an hour. Pickle for Meat. Ingredients. — 1 oz. Bay Salt, 1 oz. Prunella Salt, 1 oz. Saltpetre, 2 lbs. common Salt 1 lb. brown Sugar, l/2 gallon of Water. Method. — Rub the saltpetre into the meat, mix the other ingredients with the water. Put the meat into it for eight or nine days. Pickle for Hams. Ingredients. — X lb. bruised Juniper Berries, X lb. of Black Pepper, X lb- of Saltpetre, 3 lbs. of moist Sugar, 2 lbs. Salt. Method. — To be mixed together and well rubbed in, turning the hams every day for a month. Then send them to a bakehouse for five or six weeks to be dried and smoked. The above quantities will be enough for two hams. Pickle for Tongues. Ingredients. — 1 oz. Saltpetre, 1 oz. Salt Prunella, 1 oz. Bay Salt. Method. — To be well rubbed in and turned every day for a fortnight. Quenelle Meat. Ingredients. — 1 lb. lean Veal or Chicken, 2 ozs. Rutter, 2 ozs. Vienna Flour, I gill of White Stock, 2 whole Eggs and 1 extra yolk, a little grated Nutmeg or ground Mace, 1 tablespoonful of Bechamel Sauce, Seasoning. Method. — Mix the butter and flour together in a stewpan, add the stock and cook until quite thick, and the panada leaves the sides of the pan clean, then turn on to a plate to cool. Cut the chicken or veal into small pieces, removing all the skin ; pass it through the mincing machine. When the panada is cool enough, put half of it into a mortar, add one egg and half the meat, also the nutmeg and seasoning ; pound these well together, then add another egg, the remainder of the meat and the sauce or one tablespoonful of cream ; pound again, and lastly mix in the extra yolk. Put the quenelle mixture into a basin. Butter a Saute-pan, shape the quenelles with two dessert spoons and a knife by dipping one spoon in hot water, filling it with the meat and shaping it oval with the knife ; then dipping the other spoon in hot water and scooping the mixture from the first spoon to the second, and finally slipping the quenelle into the saute-pan from the second spoon. Proceed in this manner until the whole of the meat is made up into little egg-shaped pieces, then pour into the sautepan sufficient boiling water to cover the quenelles, poach for ten minutes, turning the quenelles once ; when cooked, lift them out of the water, drain them and dish them in a circle on mashed potatoes, pour over and round them Bechamel or white sauce, and garnish with peas in the centre. Note — This quenelle meat is used in the preparation of many entrees. Sage and Onion Stuffing. y lb. bread crumbs, 4 onions and 10 sage leaves finely chopped, 2 ozs. butter, pepper and salt. Sausage Meat. Ingredients. — 1 lb. Pork, 1 lb. Veal, 1 lb. Beef Suet, ]/2 lb. Bread Crumbs, half the peel of a Lemon grated, 6 Sage Leaves, Nutmeg, Pepper, Salt, Thyme, and Marjoram.