Entrees made easy

the pieces into a saucepan at the side of the fire to warm, then pour a little good brown sauce over all, and allow it to simmer. Meanwhile, fry some croutons of bread a nice golden brown. Serve the chicken very hot, with the sauce poured over, and garnished with the croutons. Fricassee of Chicken (Hot). Cut up the remains of a cooked fowl into neat joints, and put them into a saucepan with the following sauce : — Put \ pint of cold water into a saucepan with a small piece of fat bacon, a blade of celery, half an onion sliced, half a carrot, a little parsley, 2 or 3 strips of lemon peel, a very little mace if liked, and pepper and salt to taste ; bring this to the boil, then simmer gently for 20 minutes. Strain off the vegetables (which answer admirably for soup), add 3 gills of milk to this stock, and again simmer for 10 minutes more. Make a roux with \ oz. of butter and 1 oz. of flour, stirring this last into the butter when it is melted, mix then well together, and gradually pour the stock on to the roux, stirring all the time. Boil it up so as to thicken it, strain it, and heat the fowl in this. Serve very hot with fried croutons. 6o Curry (Hot). Fry 1 onion cut into rings in 1 oz. of dripping or butter till nicely browned, take it out, drain, and keep hot by the side of the fire ; then fry 1 lb. of meat (cooked or raw) till nicely browned (of course if raw it will need rather longer frying) ; next fry the curry powder (1 dessertspoonful or more according to taste) very gently and carefully to prevent its burning. Finally put everything into a pan, and pour over them either 1 gill of stock or milk, and simmer very gently for 20 minutes. It is really better to simmer them even longer. If liked, an apple may be cut up and fried in the same way as the onion, and added, and also a few raisins fried till they swell out. Any meat can be treated in this way. Chicken, however, should not be simmered for more than £ of an hour, as otherwise it will be cooked to “ rags.” Dry Curry (Hot). Turn the remains of a curry into a basin with all its sauce, and leave it till next day. Put into a pan (if possible a fire-proof casserole), about h oz. or so of butter, and melt this over a low fire ; when thoroughly dissolved, lift out the pieces of curry from the basin, with as’ much sauce as will cling to them. Spread these on the bottom of the casserole, and keep them stirred over a low fire with a wooden spoon, till they gradually become separate, and the sauce surrounding them becomes quite dry and powdery, the curry is then ready to be served. Salmi of Game (Hot). Properly speaking, salmis should be made from specially cooked birds, but practically for ordinary occasions the remains of any game or duck can be treated in the following way : — Cook the bones of the game in stock with an onion, a bunch of herbs, and a carrot ; let it cook till strongly flavoured, then strain it on to some brown roux, add a little wine (port for choice) to flavour (if hare is being used, add a little red currant jelly) ; boil it up and use, adding a squeeze of lemon juice just at the last ; or, if it is a salmi of duck add a squeeze of bitter orange. Have ready some neat slices cut from the game, and leave them to soak in this gravy for, if possible, 2 or 3 hours before serving ; just before