The household gas cookery book

Take 2 ozs. of chillies, £ a teaspoonful of cayenne pepper, J oz. of mace, £ lb. of shallots peeled and cut up, 2 ozs. of garlic cut up; put these ingredients into a saucepan, add 3 pints of vinegar and let it boil for 20 minutes, then pour it into a jar; cover over and let it stand for 10 days, after which pour through a strainer, adding \ lb. of Indian soy; bottle and cork for use. Mint Sauce. It is not generally known that mint sauce after being made should be warmed by placing the sauce-boat in a vessel of hot water and letting it remain until the mint sauce is warm. It is a wonderful improvement to serving it cold with hot lamb, and par¬ ticularly if the weather be cold. Hungarian Tongue. Place a freshly killed bullock’s tongue into a stewpan with 1 small carrot, 2 onions, 2 cloves of garlic, a bay leaf, 1 dozen pepper¬ corns, 2 blades of mace, 3 cloves, 2 teaspoonfuls of salt, and sufficient water to cover it. Let it come quickly to boiling point, and then it must only sim¬ mer very gently until the tongue is quite tender, which will be probably from 2 to 2J hours, according to its size. Let it remain in the water for one hour after taking it from the gas fire. Then remove the tongue, skin and trim it. Into a separate stewpan put some flour which has been previously mixed with a little water and 2 ozs. of butter. Fry one onion until it is brown and add to the butter sauce, stirring it until lightly browned. Squeeze in the juice of one lemon, adding a small quantity of the liquor in which the tongue has been boiled. Stir well until the sauce is of the consistency of cream. Put a little on a dish with the tongue and the remainder in a separate tureen. Garnish with cut lemon and parsley. Savoury Dumplings. Mix two ounces each of breadcrumbs, oatmeal, wholemeal and flour. Add a saltspoonful of salt, nearly the same quantity of pepper, and rub in three ounces of clarified fat. Mix together half a teaspoonful of mixed herbs, half a teaspoon¬ ful of baking powder, with a little nutmeg. Beat up an egg and add it to sufficient milk that will form a paste to make the dumplings. These may be steamed or boiled, and will take about one hour if made the size of hen’s eggs. Savoury Rice. Take half a pound of rice, wash thoroughly and throw it into boiling water for five minutes. Strain off all the water, return it to the saucerpan, cover it with well flavoured stock, and let it simmer gently until tender, taking care that it is not broken. Add to it a slice of fresh butter, and 2 ozs. of Cheshire or Parmesan cheese, grated. Mince finely the yolks of four hard-boiled eggs and half a teaspoonful of white pepper1, add to the cheese, then mix with the rice, and serve hot. Calf’s Head Maitre d’Hotel. Cut into neat slices the remains of a cold calf’s head, leaving the bones ; make half a pint of good melted butter, add to it the juice of a small lemon, a little salt and pepper, and two dessertspoonfuls of parsley boiled and chopped. Bring this mixture to the boil, put in the pieces of calf’s head, let them get quite hot through but not to boil, and serve garnished with sippets of toast. Calf’s Tongues and Tomato Sauce.