Good Housekeeping summer cookery book

Dissolve the meat cubes and gelatine in the water and stir until they are dissolved. Cool until the glaze thickens. To Apprty GLAZE Brush the meat over with two or three coats until a good surface is obtained. Allow to set between each application. Cold meats should be garnished with a little parsley and they can be ornamented in a variety of ways with butter piping. The following suggestions will be found helpful to the housewife who wishes to produce a variety of tempting cold meat dishes: BoNED AND PRESSED HAM -: This method of cooking boned ham, or for that matter any suitable joint of meat, is finding much favour, as the pressure exerted results in a compact mass of meat which can be cut to great advantage and_ with no waste. Moreover, the flavour of the meat is very good as the juices are retained. Choose a piece of ham or meat of the required weight. The best results are obtained with joints weighing 8 Ib. and over. With a sharp knife remove the bones. Put the joint into the press, add a pint of water and clamp down. Put the press into a pan of cold water, bring — it to the boil and allow half an hour’s boiling to every — pound of meat. At the end of the cooking, turn out the light and leave for at least 6 hours. Remove from the press and trim if necessary. In the case of ham, skin, sprinkle with browned crumbs, and for beef, glaze as previously described. GLAZED MEAT DISHES AND BRAWNS JELLIED HAM AND CHICKEN 1 boiling fowl + oz. gelatine 1 Ib. raw ham Salt and pepper I onion Watercress Small blade of mace 2 hard-boiled eggs I teaspoonful chopped parsley Wash and wipe the fowl thoroughly and put into a pan cover with boiling water. Bring to the boil, skim, and add the mace, onion and seasonings and simmer for 14 hours or until tender. Add the ham half an hour before the chicken is cooked. Lift the fowl and ham out of the liquor. Remove the skin from the flesh, divide the chicken into joints and carve all the flesh from the bones and carcase. Return the bones _ and skin to the liquor and boil it rapidly, without the lid, until it is reduced to one-third of the original amount. _ Meanwhile, cut the chicken and ham into neat dice. Strain the liquor on to the gelatine, allow to dissolve. _ Then. add the meat and parsley and re-heat all together. _ Decorate a wetted mould with slices of hard-boiled egg, _ adding the trimmings to the meat. Pour this into the mould and allow to set for several hours until cold and firm. When the mould is cold, dip it in a basin of warm water, turn out and garnish with watercress. PRESSED BEEF r. - 6 to 8 Ib. brisket of beef 6 cloves (pickled) Sprig of parsley I onion ~. Bay leaf a 8 peppercorns Wash the beef and soak it for a few hours to bring out the salt. For cooking allow half an hour to every pound of meat. Put it into a pan of warm water, bring slowly to the boil and skim. Add the onion and the herbs and spices tied in muslin. Simmer gently for the rest of the time. Lift out and put into a cake tin or meat press. If the former is used put a board and ee SS aaa weights on the top and allow to stand overnight. Turn out and glaze as previously described and serve with salad, “A Ox AND Pork Brawn 4 an ox head 6 cloves 4 a pig’s head 2 blades of mace 3 tablespoonfuls salt ‘I dessertspoonful of 2 bay leaves peppercorns | Sprig of parsley