Buckmaster's cookery

1 oz. of salt ; I onion, weighing 5 oz., with 2 or, at most, 3 cloves stuck in it ; 2 leeks, say 5 oz. ; half head of celery weighing $ oz. ; turnip cut up into quarters, weighing 5 oz. ; carrot sliced, weighing 5 oz. ; parsnip sliced, weighing 1 oz. ; x teaspoonful of whole pepper. The contents must now simmer at 180 to 200 degrees for four or five hours ; remove the fat by skimming, which can be used when cold for frying or other purposes. Take out the meat, vegetables, and bones, and strain the stock into an earthenware vessel or large ON THE PREPARATION OF OMELETTES. ABRIDGMENT OF LECTURE DELIVERED BEFORE HER MAJESTY, AT THE SCHOOL OF COOKERY, MAY, 1873. May it please your Majesty : — The specimen of cooking which is now to be presented takes only five minutes, and is within the reach of almost the poorest of your Majesty’s subjects. The materials cost fourpence, and they furnish a savoury and nourishing dish. An omelette is seldom properly cooked even in France, which gives it its name. It is never found in the homes of the poor in this country, and in the houses of the rich it is often very badly prepared. There is no occasion for an omelette pan and spoon. A clean frying-pan and spoon will answer perfectly well. And we endeavour to show in this school not only the best and the most economic methods of domestic cooking, but the various uses to which kitchen utensils may be fairly applied without injury. To make simple food wholesome and palatable by cooking was a duty imposed on man from the very earliest period of his civilization. An abundant supply of food, and its proper preparation by cooking, are matters intimately connected with the physical wellbeing and happiness of your Majesty’s subjects, and from a long and close connection with the working classes, through their schools, clubs, and institutes, I may be permitted to say, that the interest which your Majesty has shown in this School of Popular Cookery will be very valuable and gratefully appreciated by all classes of your Majesty’s subjects. RECIPES. HOW TO PREPARE STOCK. TO make three quarts of good beef stock. 1. Put into a saucepan or stock-pot 2 lbs. fresh shin of beef, § lb. bones broken into pieces, with 7 pints of clean rain - water preferred. 2. Let the contents come slowly to the boil. 3. Remove all the scum by frequent skimming. The addition of a little cold water at intervals will facilitate the rising of the scum by altering the specific gravity of the water ; if the scum be not removed it will partially redissolve and spoil the clearness and flavour of the stock, and you will have the trouble of clarifying. I am sorry to say that scum is often the dirt of the saucepans. After well skimming add the following : — I oz. of salt ; I onion, weighing 5 oz., with 2 or, at most, 3 cloves stuck in it ; 2 leeks, say 5 oz. ; half head of celery weighing $ oz. ; turnip cut up into quarters, weighing 5 oz. ; carrot sliced, weighing 5 oz. ; parsnip sliced, weighing 1 oz. ; I teaspoonful of whole pepper. The contents must now simmer at 180 to 200 degrees for four or five hours; remove the fat by skimming, which can be used when cold for frying or other purposes. Take out the meat, vegetables, and bones, and strain the stock into an earthenware vessel or large Buckmaster s Cookery.