Domestic cookery

Put the butter into a small saucepan, and when dissolved add the flour and mix until smooth, then add the stock and cream, stir until it thickens, add seasoning and mushrooms ; allow to boil 4 minutes, then add minced fowl ; set aside to cool ; meanwhile prepare a little short pastry with 8 oz. of butter rubbed into 6 oz. flour, and mix to a stiff paste ■with a little cold water ; roll out as thin as possible and cut into squares about 4 inches ; put in the centre a small roll of the chicken mixture, egg the edges and fold over ; break an egg on a plate and paint over the rissoles ; roll them in some finely made bread crumbs, put into a wire basket and fry in smoking-hot fat a nice light brown ; drain on soft paper, arrange in a ring round a dish or in a heap ; garnish with parsley, green or fried (page 116). No. 109. VEAL (Minced). 1 lb. minced veal, free from fat 1 oz. butter 1^ teaspoonful salt ^ teaspoonful pepper I pint very good stock or gravy 1 oz. flour A little lemon juice A dust of powdered mace Put the butter into a pan, and when quite hot add the flour and brown it, then add the stock ; boil 3 or 4 minutes, then add veal and seasoning; heat through, but do not boil ; dish in a heap in the centre of a dish, and garnish with sippets of toast, cut lemon, and parsley. The gravy or stock may be made by stewing the veal bones with a carrot, turnip, onion, hunch of sweet herbs, a sprig of parsley, and a strip of lemon rind for an hour. No. 110. SALMON A LA CREME. 1 oz. butter i pint milk or cream ^ teaspoonful salt A few drops of lemon juice 1 lb. cold salmon or 1 tin 1 oz. flour ^ pint fish stock ^ teaspoonful pepper Put the butter into a saucepan, and when dissolved add the flour ; stir until smooth, then add stock. Boil 3 minutes, and add milk and seasoning ; put into this sauce the salmon in as large pieces as possible (if tinned salmon is used, take care to strain it from the oil) ; allow this to heat through, but not to boil ; lift out the salmon carefully, add to sauce lemon juice, and strain over the salmon; garnish with parsley or fennel. No. 111. FISH PUDDING. Some cold fish, any kind Twice the quantity cold boiled potatoes Pepper, salt, and cayenne A little butter or dripping A little egg or milk Remove all the bones and' skin from the fish and mince it, then rub the potatoes through a wire sieve with a wooden spoon, or mash them very finely with a fork, add to fish, with enough pepper, salt, and cayenne to flavour nicely; then add ^ oz. of butter to each pound of mixture (dissolved), and enough milk or egg just to moisten (it must not be too damp) ; thoroughly grease a fancy pudding mould, and throw into it some brown bread crumbs, put in the mixture, carefully pressing it into the mould, put on the top a few bits of butter and bake 20 minutes ; turn out and garnish with parsley. Serve with egg sauce (page 111). VEGETABLES. No. 112. ARTICHOKES, JERUSALEM (Boiled). Peel the artichokes and throw them into cold water containing a little lemon juice, to preserve the colour until required; then throw them into a pan containing two parts water and one part milk ; add a little salt and boil until tender, 16 to 20 minutes, drain and dry ; then pile in a tureen and pour over white sauce (page 115). Serve hot. No. 113. ASPARAGUS (Boiled).