. ^as^ed Goose.-— Put a spoonful of chopped onions into a stew-pan with an ounce of butter, fry over the gas, mix in a little flour with some pieces of cold goose cut into pieces, add one pint of stock, and let it sim¬ mer gently for ten minutes. Apple sauce may be served with it, and, if liked, a few sage leaves may be stewed with the hash. Fricassee of Fowl.— Take the remains of a boiled fowl, and cut it into neat pieces. Put into a stew-pan two ounces of butter, twenty button onions, the pieces of fowl, a little stock, and flour enough to thicken. Stir occasionally until boiling, skim well, and let it simmer until tender. Add a wineglassful of cream or milk, which has the yolks of tw^o eggs mixed wuth it Stir it over the gas but do not let it boil. Take out the pieces, dress in form of a pyramid upon the dish, and serve. Blanquettes of Turkey. — Cut off the flesh from the remainder of a roast or boiled turkey, into as large, thin slices as possible. Then break up the bones and put them into a stew-pan, with one onion, a little lean bacon, a small bouquet of parsley, thyme, and a bay leaf ; just cover them with water, and boil gently for three-quarters of an hour, skim, and pass the stock through a cloth, and with it make a little w^hite sauce. Put the meat into another stew-pan, lightly seasoned with a little pepper, salt, grated nutmeg, and cover it wuth some of the sauce, and warm it gradually, not, however, allowing it to boil. When very hot, stir in three tablespoon fuls of cream (or milk), mixed wuth the yolk of an egg, and when it begins to thicken, dress it upon a dish with sippets of toast. Button mushrooms, a few slices of cooked ham or tongue, is a great improvement. 88 THE HOUSEHOLD % Calf’s Liver a la Minute . — Cut 12 very thin slices from a piece of nice, fresh calf’s liver; place on a plate, and season with a teaspoonful of salt and white pepper, then lightly turn the pieces in flour. Thor¬ oughly melt 2 oz. of butter in an enamelled frying-pan, place all the slices of the liver beside each other in the pan, and fry for 2 minutes (not longer). Lift each piece out with a fork, dress on a hot dish, and sprinkle with finely-chopped parsley. Squeeze the juice of a whole lemon over all, and serve. Stewed Kidneys. — Skin the kidneys and cut in halves, fry in an ounce of butter for five minutes with just a glimmer of gas, add an ounce of flour, pepper, salt, a tablespoonful of ketchup, one shallot, finely chopped, and half pint of stock; simmer twenty minutes. Just before serving, add a teaspoonful of chopped parsley. Serve on hot dish with sippets of fried bread. Fried Sandwiches. Spread a layer of mashed potatoes over each side of a slice of meat. Cover with egg and some breadcrumbs, and fry till a golden brown. Potato Ragout. — Take a pound of potatoes, some parsley and sweet herbs chopped fine, salt and pepper, the yolk of one egg, and a little butter. Roll it into little balls, flour them, or put egg and breadcrumbs, and brown them in the oven, and serve.

AI-modernized reading of the original text

Hashed Goose. — Put a spoonful of chopped onions into a stew-pan with an ounce of butter, fry over the gas, mix in a little flour with some pieces of cold goose cut into pieces, add one pint of stock, and let it sim¬ mer gently for ten minutes. Apple sauce may be served with it, and, if liked, a few sage leaves may be stewed with the hash. Fricassee of Fowl.— Take the remains of a boiled fowl, and cut it into neat pieces. Put into a stew-pan two ounces of butter, twenty button onions, the pieces of fowl, a little stock, and flour enough to thicken. Stir occasionally until boiling, skim well, and let it simmer until tender. Add a wineglassful of cream or milk, which has the yolks of tw^o eggs mixed with it Stir it over the gas but do not let it boil. Take out the pieces, dress in form of a pyramid upon the dish, and serve. Blanquettes of Turkey. — Cut off the flesh from the remainder of a roast or boiled turkey, into as large, thin slices as possible. Then break up the bones and put them into a stew-pan, with one onion, a little lean bacon, a small bouquet of parsley, thyme, and a bay leaf ; just cover them with water, and boil gently for three-quarters of an hour, skim, and pass the stock through a cloth, and with it make a little w^hite sauce. Put the meat into another stew-pan, lightly seasoned with a little pepper, salt, grated nutmeg, and cover it with some of the sauce, and warm it gradually, not, however, allowing it to boil. When very hot, stir in three tablespoon fuls of cream (or milk), mixed with the yolk of an egg, and when it begins to thicken, dress it upon a dish with sippets of toast. Button mushrooms, a few slices of cooked ham or tongue, is a great improvement. % Calf’s Liver a la Minute . — Cut 12 very thin slices from a piece of nice, fresh calf’s liver; place on a plate, and season with a teaspoonful of salt and white pepper, then lightly turn the pieces in flour. Thor¬ oughly melt 2 oz. of butter in an enamelled frying-pan, place all the slices of the liver beside each other in the pan, and fry for 2 minutes (not longer). Lift each piece out with a fork, dress on a hot dish, and sprinkle with finely-chopped parsley. Squeeze the juice of a whole lemon over all, and serve. Stewed Kidneys. — Skin the kidneys and cut in halves, fry in an ounce of butter for five minutes with just a glimmer of gas, add an ounce of flour, pepper, salt, a tablespoonful of ketchup, one shallot, finely chopped, and half pint of stock; simmer twenty minutes. Just before serving, add a teaspoonful of chopped parsley. Serve on hot dish with sippets of fried bread. Fried Sandwiches. Spread a layer of mashed potatoes over each side of a slice of meat. Cover with egg and some breadcrumbs, and fry till a golden brown. Potato Ragout. — Take a pound of potatoes, some parsley and sweet herbs chopped fine, salt and pepper, the yolk of one egg, and a little butter. Roll it into little balls, flour them, or put egg and breadcrumbs, and brown them in the oven, and serve.

The household gas cookery book