Fork Cutlets, Plain Broiled.— These cutlets must be cut from the neck or loin of dairy-fed pork, not too fat ; they should be trimmed very little, the rough part of the chine bone only requiring to be removed; the skin must be left and scored in six pieces. Season the cutlet with pepper and salt, and broil them under the gas griller. Take care that they are thoroughly done and not scorched; dish them up with any good brown gravy or sauce✪ Fork Cutlets, Plain Broiled. The grill must be made very hot first, and the gas turned low for grilling pork. Braised Fillet of Beef.— Take a fillet of beef and roll it so that the fat is in the centre. Place it in the brais¬ ing pan with a little dripping. Chop up two carrots, two sticks of celery, three small onions, and one shal¬ lot, two gherkins sliced, a teaspoonful of mixed herbs, a blade of mace, and two teaspoonfuls of salt, and half a pint of good brown stock✪ Braised Fillet of Beef. Place it on the gas with the lid tightly closed, and let it simmer until the meat is brown and tender. Place the meat on a dish, thicken the gravy with a little flour, and pour it over the meat, and serve. Irish Stew. — Ingredients: i lb. scrag end of neck of mutton, 2 lbs. of potatoes, £ lb. of onions, pepper and salt, l tablespoonful of mushroom catsup, J pint of water✪ Irish Stew. Cut the meat into neat pieces peel and slice the potatoes and the onions. Then put into a thick iron saucepan first a layer of meat, then potatoes, and then onions, sprinkling pepper and salt over each; then another layer of meat, potatoes, and onions, and GAS COOKERY BOOK. 93 so on. Add the half-pint of cold water or stock; let it come slowly to the boil, remove the scum, and gently simmer for two hours. The vegetables should be cooked to quite a pulp. Add the mushroom catsup just before serving. Turn the gas very low, and it v ill cook nicely. Kidneys a ITtalienne. — Ingredients : 3 sheep’s kidneys, £ lb. of sausage meat, 2 oz. of butter, 1 shallot, 6 mushrooms, 3 sprigs of parsley, pepper and salt, 2 eggs, breadcrumbs, £ pint of Sauce Italienne.✪ Kidneys a Italienne Skin the kidneys, cut them in halves. Chop the shallot, parsley and mushroom. Put the butter into a saute- pan, and when quite hot, saute the kidneys with the shallot, parsley, mushroom and seasoning for seven minutes; then take them out and let them cool a little. Take a sixth portion of the sausage meat, pile it up on the cut side of the half kidney, and shape with a knife dipped in hot water till the kidney looks like a cone. Proceed with each piece in the same manner, and then roll the cones in breadcrumbs; dip them in beaten egg and roll again, taking care to pr^ serve the shape. Just before the kidneys are re¬ quired, fry in boiling fat, in a wire basket, and drain on kitchen paper. To dish this entree, prepare a small dish of spinach; pile it up in the centre of an entree dish, stand the cones round the base of the spinach, and pour the Italian sauce around.

AI-modernized reading of the original text

Pork Cutlets, Plain Broiled.— These cutlets must be cut from the neck or loin of dairy-fed pork, not too fat ; they should be trimmed very little, the rough part of the chine bone only requiring to be removed; the skin must be left and scored in six pieces. Season the cutlet with pepper and salt, and broil them under the gas griller. Take care that they are thoroughly done and not scorched; dish them up with any good brown gravy or sauce. The grill must be made very hot first, and the gas turned low for grilling pork. Braised Fillet of Beef.— Take a fillet of beef and roll it so that the fat is in the centre. Place it in the braising pan with a little dripping. Chop up two carrots, two sticks of celery, three small onions, and one shal¬ lot, two gherkins sliced, a teaspoonful of mixed herbs, a blade of mace, and two teaspoonfuls of salt, and half a pint of good brown stock. Place it on the gas with the lid tightly closed, and let it simmer until the meat is brown and tender. Place the meat on a dish, thicken the gravy with a little flour, and pour it over the meat, and serve. Irish Stew. — Ingredients: 1 lb. scrag end of neck of mutton, 2 lbs. of potatoes, ½ lb. of onions, pepper and salt, 1 tablespoonful of mushroom catsup, ½ pint of water. Cut the meat into neat pieces peel and slice the potatoes and the onions. Then put into a thick iron saucepan first a layer of meat, then potatoes, and then onions, sprinkling pepper and salt over each; then another layer of meat, potatoes, and onions, and so on. Add the half-pint of cold water or stock; let it come slowly to the boil, remove the scum, and gently simmer for two hours. The vegetables should be cooked to quite a pulp. Add the mushroom catsup just before serving. Turn the gas very low, and it will cook nicely. Kidneys a ITtalienne. — Ingredients: 3 sheep's kidneys, ½ lb. of sausage meat, 2 oz. of butter, 1 shallot, 6 mushrooms, 3 sprigs of parsley, pepper and salt, 2 eggs, breadcrumbs, ½ pint of Sauce Italienne. Skin the kidneys, cut them in halves. Chop the shallot, parsley and mushroom. Put the butter into a sautepan, and when quite hot, saute the kidneys with the shallot, parsley, mushroom and seasoning for seven minutes; then take them out and let them cool a little. Take a sixth portion of the sausage meat, pile it up on the cut side of the half kidney, and shape with a knife dipped in hot water till the kidney looks like a cone. Proceed with each piece in the same manner, and then roll the cones in breadcrumbs; dip them in beaten egg and roll again, taking care to preserve the shape. Just before the kidneys are re¬ quired, fry in boiling fat, in a wire basket, and drain on kitchen paper. To dish this entree, prepare a small dish of spinach; pile it up in the centre of an entree dish, stand the cones round the base of the spinach, and pour the Italian sauce around.

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Fork Cutlets, Plain BroiledBraised Fillet of BeefIrish StewKidneys a ItalienneChicken, Boned and Stuffed

The household gas cookery book