Peel and divide the turnips into small pear shapes, melt the butter in a pan, and stand in the turnips ; pour round the stock, sugar, salt, and lemon juice; simmer until tender, remove the turnips, and stick in the thin end of each about one inch of the stalk of parsley✪ Turnips in Stock as a garnish. Meanwhile boil down the gravy to one half, pour over and round the turnips, and serve. These may be made brown by using brown stock, and adding 1 oz. glaze to the gravy just before dishing. No. 88. FORCED TOMATOES. 6 or 8 medium-sized tomatoes 9 mushrooms, minced 1 tablespoonful minced parsley A small piece of onion 3 tablespoonfuls of lean ham, tongue, or chicken A dust of sweet herbs Pepper and salt 1 egg 3 oz. butter, or a little salad oil ^ pint stock | oz. glaze✪ Forced Tomatoes Remove the top from the tomatoes and scoop out the centres, taking care not to break the under skin, season each with salt and pepper. Put 1 oz. butter into a 55 saucepan with 6 of the mushrooms, parsley, onion, 2 table- spoonfuls ham, sweet herbs, pepper and salt, all minced ; fry 6 or 8 minutes; add one egg (beaten), and fill each tomato ; put into a baking tin with 1 oz. butter, cover with buttered paper, bake 20 minutes. Put the centres of the tomatoes into a saucepan with 2 or 3 mushrooms, 1 small onion, 1 tablespoonful of minced ham, 1 oz. butter ; fry for five minutes, then add J pint of brown stock, £ oz. glaze, salt and pepper, boil until reduced to half the quantity ; skim off the fat, pass through a fine hair sieve, re-heat, and pour round the tomatoes ; sprinkle on the top of each tomato a few brown bread crumbs. No. 89. DRESSED TOMATOES. 6 medium-sized tomatoes 1 small cold boiled potato ^ small cucumber 1 tablespoonful of Mayonnaise 1 teaspoonful of minced parsley Pepper, salt, and vinegar✪ Dressed Tomatoes Cut a round about the size of a shilling from the upper side of the tomatoes, remove the seeds and pipes without breaking the under skin, and dust inside a little salt, pepper, and vinegar. Cut up the potato into small pieces, also the cucumber into thin pieces ; mix them together with the parsley, pepper, salt, and Mayonnaise, and with these fill the tomatoes. Smooth over with a little Mayonnaise, and serve on a lace paper or folded serviette. ELEVENTH EDITION WITH SPECIAL REFERENCE TO COOKING BY GAS, BY IT. >1. YOUNG (Diplomee as Demonstrator of Cookery Medalist , fyc). Price Is. 6d. By Post, Is. 9d. The above work will be found most useful and economical, containing 349 tried recipes and pages. MAY BE OBTAINED FROM It . M. YOUNG, 27, Arpley Street, WARRINGTON. 57 Gl A M E. No 90. ROAST WILD PUCK. Truss and cover with fat bacon ; roast or bake about 20 to <30 minutes, basting well; remove the bacon, cover with butter, and dust with flour ; brown quickly. Dish and garnish with alternate slices of lemon and orange, also a little watercress. Serve with a good brown gravy made from the trimmings of the bird, and add one glass of port and a little lemon juice. No. 91. ROAST GROUSE. Pluck, draw, singe, and truss as pheasants; cover with fat bacon, roast in front of a brisk fire or bake about 20 minutes. A few minutes before they are finished remove the bacon, baste with butter and dust with flour ; brown quickly. Dish on buttered toast, and serve with a rich brown gravy and bread sauce (page 115). No. 92. GUINEA FOWL.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Peel and divide the turnips into small pear shapes, melt the butter in a pan, and stand in the turnips ; pour round the stock, sugar, salt, and lemon juice; simmer until tender, remove the turnips, and stick in the thin end of each about one inch of the stalk of parsley as a garnish. Meanwhile boil down the gravy to one half, pour over and round the turnips, and serve. These may be made brown by using brown stock, and adding 1 oz. glaze to the gravy just before dishing. No. 88. FORCED TOMATOES. 6 or 8 medium-sized tomatoes 9 mushrooms, minced 1 tablespoonful minced parsley A small piece of onion 3 tablespoonfuls of lean ham, tongue, or chicken A dust of sweet herbs Pepper and salt 1 egg 3 oz. butter, or a little salad oil ^ pint stock | oz. glaze Remove the top from the tomatoes and scoop out the centres, taking care not to break the under skin, season each with salt and pepper. Put 1 oz. butter into a 55 saucepan with 6 of the mushrooms, parsley, onion, 2 table- spoonfuls ham, sweet herbs, pepper and salt, all minced ; fry 6 or 8 minutes; add one egg (beaten), and fill each tomato ; put into a baking tin with 1 oz. butter, cover with buttered paper, bake 20 minutes. Put the centres of the tomatoes into a saucepan with 2 or 3 mushrooms, 1 small onion, 1 tablespoonful of minced ham, 1 oz. butter ; fry for five minutes, then add J pint of brown stock, £ oz. glaze, salt and pepper, boil until reduced to half the quantity ; skim off the fat, pass through a fine hair sieve, re-heat, and pour round the tomatoes ; sprinkle on the top of each tomato a few brown bread crumbs. No. 89. DRESSED TOMATOES. 6 medium-sized tomatoes 1 small cold boiled potato ^ small cucumber 1 tablespoonful of Mayonnaise 1 teaspoonful of minced parsley Pepper, salt, and vinegar Cut a round about the size of a shilling from the upper side of the tomatoes, remove the seeds and pipes without breaking the under skin, and dust inside a little salt, pepper, and vinegar. Cut up the potato into small pieces, also the cucumber into thin pieces ; mix them together with the parsley, pepper, salt, and Mayonnaise, and with these fill the tomatoes. Smooth over with a little Mayonnaise, and serve on a lace paper or folded serviette. ELEVENTH EDITION WITH SPECIAL REFERENCE TO COOKING BY GAS, BY IT. >1. YOUNG (Diplomee as Demonstrator of Cookery Medalist , fyc). Price Is. 6d. By Post, Is. 9d. The above work will be found most useful and economical, containing 349 tried recipes and pages. MAY BE OBTAINED FROM It . M. YOUNG, 27, Arpley Street, WARRINGTON. 57 Gl A M E. No 90. ROAST WILD PUCK. Truss and cover with fat bacon ; roast or bake about 20 to <30 minutes, basting well; remove the bacon, cover with butter, and dust with flour ; brown quickly. Dish and garnish with alternate slices of lemon and orange, also a little watercress. Serve with a good brown gravy made from the trimmings of the bird, and add one glass of port and a little lemon juice. No. 91. ROAST GROUSE. Pluck, draw, singe, and truss as pheasants; cover with fat bacon, roast in front of a brisk fire or bake about 20 minutes. A few minutes before they are finished remove the bacon, baste with butter and dust with flour ; brown quickly. Dish on buttered toast, and serve with a rich brown gravy and bread sauce (page 115). No. 92. GUINEA FOWL.

Choice cookery