Domestic and economical cookery recipes

A small bunch of parsley and thyme A wineglassful of port Cut the beef in small pieces, slice the onion and carrot. Flour the bits of beef, Heat the butter and brown in it the beef and sliced vegetables. Add the water and herbs and simmer gently for two and a half hours. Strain and thicken it with the cornflour, which must be mixed smoothly with three tablespoonsful of cold stock or water. Boil up again, add the port, and serve. No. 539. CALVES’ FOOT SAVORY JELLY. 2 calves’ feet $ lb. of veal or the bones of a fowl 1 onion Eggs Water Lemon rind Salt A few peppercorns Liebig Co.’s extract of meat Divide and wash the feet thoroughly and remove all the fat, weigh them with the veal, put them into a pan, allowing one pint cold water to each pound, bring slowly to the boil, skim well, add the onion, peppercorns and salt, simmer slowly six hours, adding a little more water to make up loss, occasionally ; strain, and, when quite cold, remove all the fat. To clear the jelly put the stock into a saucepan, add the whites and shells of eggs, in the proportion of three to each quart, and rind of quarter of a lemon ; stir till it boils, cover, draw the pan aside, allow to stand quarter of an hour, then strain through a linen towel or a jelly-bag, now add one teaspoonful Liebig Company’s Extract of Meat to each quart and a little more salt, if necessary. No. 540. STEAMED FISH WITH SAUCE. 1 sole or small plaice | Salt £ pint of milk j h oz- °f butter £ teaspoonful of Liebig C'o.’s ! ^ oz. of flour extract of meat | A few drops of lemon juice Fillet the fish and skin it, lay the fillets on a buttered plate, cover with another plate, set over a pan of boiling water, and cook five to fifteen minutes, or until the fillets are white and firm. Break up the bones, put these, with the skin, into a pan, add the milk and simmer ten minutes; melt the butter, add the flour, stir till smooth, add enough of the liquid from the bones to make a nice thick sauce, a few drops lemon juice, the Liebig Company’s Extract of Meat and the salt ; boil gently two or three minutes, strain over the fillets and serve. No. 541. MILK JELLY. 1 calf’s foot | 1 tablespoonful of white sugar 1 pint of water | The rind of half a lemon thinly 1 pint of milk | pared The foot must be thoroughly cleaned and washed, cut it in half and let it simmer in the water for two hours, the cover being kept on the saucepan. Then add the milk and lemon rind, keep the cover on the pan and simmer gently for two hours more. Strain, sweeten, stir, and when it is a little cool pour it into a mould that has been previously wetted with cold water. No. 542. IRISH MOSS. 4 oz. of Irish moss | Sugar to taste 1 pint of new milk