the back, each leg divided into two pieces, at the joints.
Cut up a middling-sized onion into very small dice,
which put into a stew-pan, with an ounce of butter,
and a very smiall piece of garlic. Stir them over the
gas until the onion is brown. Add two teaspoonfuls
of curry powder, and one of curry paste, which well
mix. Then add a pint of good broth, let it boil
up, then lay in the pieces of chicken, cover it over,
and put to stew very gently for an hour or more, stir¬
ring it round occasionally. When done, the flesh
should part easily from the bones, and the sauce should
adhere rather thickly. Season with the juice of half
a lemon and a pinch of salt✪ Curried Chicken, and serve with plain
boiled rice upon a separate dish.
Giblet Pic. — Giblets at certain seasons of the year
may be bought very cheaply, sixpenny worth making a
pie sufficient for four persons. The poulterer must be
asked to clean them ready for cooking. Put into a
stew-pan a piece of butter the size of an egg, one onion
cut in slices, a bay leaf, one shallot, a little salt,
pepper, and two cloves. Place it on the gas until the
onion is brown, put in the giblets, and let them remain
on the gas stove for five or six minutes, stirring them
around. Add ij pints of hot water (or stock if
you have any), and let them simmer gently for two
hours. Let them get cold. Into a pie dish place
a piece of rump steak, then place over it the giblets
and the liver, and steak again over them. Add the
liquor the giblets were stewed in, season to taste, and
cover with half puff paste and bake.
Cold Lamb (Bl&nquette of). —Take some cold lamb,
free it from bone, mince it into small cubes, and
season with salt and pepper. To 2 lbs. of cold lamb
take 2 dozen small button mushrooms or champignons.
Fry the meat and the mushrooms in 4 ozs. of butter
for 5 minutes. Have ready a pint of good white or
veal stock, in which has been mixed smoothly a table-
GAS COOKERY BOOK.
§3
fw£»fUl^ °/i fl0U^ ',et this Cook untiI sufficiently
thickened, then add the minced lamb, with the yolks
of three eggs well beaten and 3 or 4 tablespoonfuls
of cream if liked. Let the whole simmer very gently
not omitting to stir it. Squeeze in the juice of half a
lemon, and garnish the dish alternately with slices of
cut lemon and green parsley.
nrS|‘^CdfVmK Pcas--Take 3 lbs. of the breast
or loin of Iamb. Cut it all up into neat chops and
uJfufl Season "',lth pepper and salt, and sprinkle a
ittle flour over all. Into a stew-pan place 3 ozs. of
butter ; as soon as it is melted put in the chops and
£*em. Cook “"til lightly' browned. Tdd 3
chopped fine, 2 tarragon leaves, 1 clove, and
out i? LP‘ni ^ °f mAaCe,; Wash 1 cos k'ttuce clean,
cut it into strips and place it in the stew-pan. Let
this cook for 5 minutes more, when a pint of white or
Cirver^thf* T a teasP00afuI of sugar, must be added.
Cover the stew-pan closely, and let the whole stew
for 20 minutes. Now add a pint of young green peas✪ Lamb Chops with Peas
reshly shelled, and let it stew just so long until the
peas are quite done. Serve the whole in an entree
ish. Squeeze juice of half a lemon before serving.
Haricot Mutton Chop.— Take as many chops as re-
off The fT thF ft! end 0f a, neck of mu“on trim
TL l -f F y them a Pale brown. Cut up into
Page 44 · 2 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
the back, each leg divided into two pieces, at the joints. Cut up a middling-sized onion into very small dice, which put into a stew-pan, with an ounce of butter, and a very small piece of garlic. Stir them over the gas until the onion is brown. Add two teaspoonfuls of curry powder, and one of curry paste, which well mix. Then add a pint of good broth, let it boil up, then lay in the pieces of chicken, cover it over, and put to stew very gently for an hour or more, stir¬ ring it round occasionally. When done, the flesh should part easily from the bones, and the sauce should adhere rather thickly. Season with the juice of half a lemon and a pinch of salt, and serve with plain boiled rice upon a separate dish.
Giblet Pic. — Giblets at certain seasons of the year may be bought very cheaply, sixpenny worth making a pie sufficient for four persons. The poulterer must be asked to clean them ready for cooking. Put into a stew-pan a piece of butter the size of an egg, one onion cut in slices, a bay leaf, one shallot, a little salt, pepper, and two cloves. Place it on the gas until the onion is brown, put in the giblets, and let them remain on the gas stove for five or six minutes, stirring them around. Add ij pints of hot water (or stock if you have any), and let them simmer gently for two hours. Let them get cold. Into a pie dish place a piece of rump steak, then place over it the giblets and the liver, and steak again over them. Add the liquor the giblets were stewed in, season to taste, and cover with half puff paste and bake.
Cold Lamb (Blanquette of). —Take some cold lamb, free it from bone, mince it into small cubes, and season with salt and pepper. To 2 lbs. of cold lamb take 2 dozen small button mushrooms or champignons. Fry the meat and the mushrooms in 4 ozs. of butter for 5 minutes. Have ready a pint of good white or veal stock, in which has been mixed smoothly a table-
spoonful of flour; let this cook until sufficiently thickened, then add the minced lamb, with the yolks
of three eggs well beaten and 3 or 4 tablespoonfuls
of cream if liked. Let the whole simmer very gently
not omitting to stir it. Squeeze in the juice of half a
lemon, and garnish the dish alternately with slices of cut lemon and green parsley.
Lamb with Peas—Take 3 lbs. of the breast or loin of lamb. Cut it all up into neat chops and
useful Season with pepper and salt, and sprinkle a little flour over all. Into a stew-pan place 3 ozs. of
butter ; as soon as it is melted put in the chops and them. Cook until lightly browned. Add 3 onions chopped fine, 2 tarragon leaves, 1 clove, and
out in a pint of mace; Wash 1 cos lettuce clean, cut it into strips and place it in the stew-pan. Let
this cook for 5 minutes more, when a pint of white or
Cover the stew-pan with a teaspoonful of sugar, must be added. Cover the stew-pan closely, and let the whole stew
for 20 minutes. Now add a pint of young green peas
reshly shelled, and let it stew just so long until the
peas are quite done. Serve the whole in an entree
dish. Squeeze juice of half a lemon before serving.
Haricot Mutton Chop.— Take as many chops as reoff The fT thF ft! end 0f a, neck of mu“on trim TL l -f F y them a Pale brown. Cut up into
Records on this page
Curried ChickenLamb Chops with Peas