Cox's manual of gelatine cookery (copyright)

Season and flavour the stock to taste, then dissolve the Gelatine in it, strain and allow to cool. Rinse a plain mould or tin with cold water. Run in enough cool stock to cover the bottom. When set, decorate with slices of egg and chopped parsley or white of egg and yolk pressed through a wire sieve. Cover with stock and stand in a cold place. Cut the meat into dice. Mix the meat, seasoning, parsley, and the remainder of the egg, chopped slightly, into the rest of the stock. When beginning to thicken pour into the prepared tin. When set, turn out and garnish with salad, tomatoes, etc. If mutton is used, decorate with capers and add a few to the mixture. Pieces of tomato are also an improvement. If lamb is used, add a little chopped mint. RABBIT MOULD. Five to six persons I rabbit Grated lemon rind 4 lb. lean ham Chopped parsley Salt and pepper i or 2 hard-boiled eggs A little ground mace Skin the rabbit, wash and soak it for half an hour in cold salted water, then dry it thoroughly. Take all the meat off the bones and cut it into fairly small pieces. Slice the eggs, and arrange some slices at the bottom of a small round cake tin. Sprinkle chopped parsley over, and cover with a layer of the prepared rabbit. Season with salt and pepper, sprinkle over a little ground mace, grated lemon rind, and chopped parsley, then put on a layer of ham cut in small pieces. Fill up the tin in this way with alternate layers of the different ingredients. Put the tin in a pan with enough water to come half way up the tin, and steam steadily till the rabbit is tender. Time will probably be 1 to 1$ hours. When ready, remove the tin from the pan, and without disturbing the contents carefully pour the liquid which has collected in the tin into a small pan. Add to this the Gelatine, and stir over the fire till dissolved. Pour this liquid back into the tin, put a saucer and weight on top to press down the meat, and put aside till cold. When quite firm, turn out the mould and serve with salad. CHICKEN AND MUSHROOM CREAM. Eight persons # gill chicken stock Some Aspic Jelly (Recipe No. 16) + lb. cooked chicken 4+ pint cream t slice lean cooked ham 1 gherkin chopped ; lb. mushrooms Cayenne, pepper, salt 1 gill good white sauce Line a mould with aspic, decorate with leaves of cress or tiny sprigs of parsley, with peas, or with truffle, tomato, or chilli, cut in fancy shapes. Coat again with aspic. Stir 3 tablespoonfuis liquid aspic into 2 tablespoonfuls of the cream and reline the mould, completely covering the first lining. Mince and pound the chicken and ham. Chop the mushrooms, fry in a little butter, then add the white sauce, and simmer till tender. Mix the chicken, ham, mushrooms, and sauce, the Gelatine dissolved in the chicken stock and ? gill of melted aspic, the chopped gherkin and seasoning. When almost cool, stir this mixture lightly but thoroughly into the slightly whipped cream. Reseason if required and pour into the prepared mould. When set, turn out and garnish with chopped aspic. Note.—-Mushrooms may be omitted, if so preferred. CHICKEN AND TOMATO CREAMS. Eight persons 4 lb. cooked chicken Some Aspic Jelly (Recipe No. 16) I oz. ham or tongue 1 teaspoonful anchovy sauce 1 gill cream 1 teaspoonful H.P. or piquant 4 lb. tomatoes sauce $ oz. butter Pepper and salt Red colouring Cook the tomatoes in the butter till tender, then press through a hair sieve. Measure this purée and add to it an equal quantity COLD MEAT DISHES 25 4A.