Good Housekeeping summer cookery book

Cleanse the half-heads thoroughly and saw and cut into suitably sized pieces that will go into a large pan. © Tie the herbs, peppercorns, etc., in muslin. Add the salt and just cover with cold water. Bring slowly to the boil, skim and then simmer steadily for 5 or 6 hours. Lift the heads on to a dish, strain the liquor and return it to the pan. Boil it rapidly until it has reduced two- — thirds. Meanwhile, cut the meat from the heads into — neat squares. Re-heat it in the liquor, add more season- ing if required and pour all into cold wetted moulds. Allow to stand until set, turn out and serve garnished — with watercress. GLAZED Ox TONGUE 1 pickled ox tongue weigh- Glaze ing about 7 to 8 lb. 2 oz. butter 4 pint aspic jelly Parsley Wash the tongue very thoroughly and soak for 3 hours. Put into a pan of lukewarm water and oe | very slowly to the boil. This should take about an > hour. Skim and-simmer gently for another 2 hours. : Test the tip of the tongue, for when this is tender scan tongue is ready. Lift into cold water and leave it in for 2 2 minutes, then take out and skin, working away from the root end. Fix the root to a board with a two- i pronged fork. Arch the tongue to a good shape vi: fix the tip in place with a skewer or fork. Allow to Kis) - GLAZED MEAT DISHES AND BRAWNS stand until cold. Trim the root end, brush the tongue over with glaze, giving two or more coats. Beat the butter until creamy and decorate the tongue, piping a trellis or geometrical design. Lift the tongue on to a large dish, arrange a frill round the root and garnish with chopped aspic jelly and parsley. _ If preferred, the tongue can be rolled after skinning _and pressed into a cake tin. A board and heavy weight _ should be placed on the top and the tongue allowed to stand overnight before being turned out. i BEEF AND SAUSAGE GALANTINE 14 Ib. steak 6 oz. breadcrumbs 4% Ib. pork sausages Grating of nutmeg 4 Ib. streaky bacon Salt and pepper bd onion 4 pint stock 1 teaspoonful chopped I ege an Glaze _ Cut the skin off the steak but leave a fair propor- tion of fat. Cut it into strips and pass it through the _mincer with the bacon and onion. Prepare the bread- _ crumbs, skin the sausages and add them to the minced ingredients. Put all into a large basin, add the season- ing, parsley and nutmeg and mix well with the hands. Lastly add the beaten egg and stock and mix well again. When the mixture shows no sign of cracking when squeezed with the hand, roll out on to a floured board and shape with a knife into a neat oblong shape, so that each end is flat. Grease a pudding cloth and roll the galantine tightly in it. Tie up each end very curely and pin the cloth in the middle. Cook in a n of boiling water or stock for 14 hours, boiling fast x five minutes, and then continuing to simmer for e rest of the time. Lift out of the liquid, untie the oth and either roll at once in brown breadcrumbs or -tie in a clean cloth and press between two meat shes until cold. Then glaze and decorate with ctions of hard-boiled egg. Serve on a bed of mus- rd and cress. : : parsley ‘3 aa 39 THE PRESERVATION OF FRUIT AND VEGETABLES ANY a housewife, endeavouring to follow the — Me excetten advice of food authorities, knows the difficulties of catering in the winter months. “What shall we have to-day?”