Buckmaster's cookery

Proceed exactly as for the pot au feu, add a teaspoonful of salt. 6. Let it come gradually to the boil, and skim. 7. Add four small carrots, one onion with three cloves stuck in it, a bouquet garni with a clove of garlic, and a little pepper. 8. Close the stewpan tightly, and simmer slowly for four hours. 9. When the beef is done take it out, with the calf’s feet and carrots, and put them aside to keep hot. 10. Remove all the fat. 11. Strain the liquor through a pointed strainer into another stewpan. 12. Reduce over a brisk fire for half an hour. 13. Remove the string, place the beef on a dish, and garnish with carrots and calf’s feet. 14. Pour over the reduced liquor, and serve. If required cold, put it into a basin, or earthenware mould, with the calf’s feet, vegetables, and liquor, which will gelatinize into a solid mass. When cold it can be turned on to a dish. In summer the vegetables soon turn sour. Precautions. — The gravy should be thick and gelatinous, and slow cooking is necessary for success. Be sure to skim the gravy when you are reducing it. Buckmaster's Cookery. ) TO BOIL MACARONI. Ingredients. I lb. of Macaroni. 1 Onion. 1 Clove, x oz. of Butter. 1 teaspoonful of Salt. There are several kinds of macaroni, but whatever the name or kind, it is all manufactured from the same raw material or paste, and whatever dish you wish to prepare, the cooking must always be the same. It should never be soaked in water before boiling. The proper way is to break it into convenient lengths, wipe it with a clean cloth, and plunge it into plenty of boiling water with a teaspoonful of salt ; an onion with one clove stuck in it, and one ounce of butter. The length of time it will take to cook will be from twelve to twenty-five minutes, according to its age; newly prepared macaroni does not take more than ten or fifteen minutes. Keep it boiling, try it now and then with the thumb and finger, and as soon as it yields easily immediately stop the boiling by adding a pint of cold water which should be in readiness; then drain over a colander, and the macaroni is ready. Macaroni . MACARONI A LA MILANAISE. Ingredients. Macaroni. Cream. Nutmeg. 3 ozs. of Gruyere cheese. 3 ozs. of Parmesan cheese. 1. Boil a pound of macaroni, see recipe, page 142. 2. Put into a clean saucepan three ounces of grated Gruyere cheese, also three of grated Parmesan, a little nutmeg, pepper, and three tablespoonfuls of cream. 3. Stir over a slow fire from three to five minutes. 4. Add the boiled macaroni and stir for three minutes. 5. Arrange the macaroni in the form of a dome on a hot dish, and pour over a rather thick tomato sauce, see page 215. Precautions. — Be careful in boiling the macaroni, and in the preparation of the tomato sauce. This dish requires constant attention. / MACARONI WITH CHEESE AND BUTTER. Ingredients. Macaroni. Cheese. Butter. 1. Boil half a pound of the best macaroni as already described, melt two ounces and a half of butter to a light brown colour. 2. Take a deep gratin tin and lightly cover with some of the melted butter. 3. Arrange on the butter a uniform layer of macaroni. 4. Sprinkle with grated cheese, either Parmesan or Gruyere is the best, and pepper and salt, some 144 Buckmaster's Cookery. like, just a dash of cayenne instead of the pepper. 5. Then a layer of butter, about half of what is left.