Two lb. cold roast pork, \ lb. pork fat, 1 dessertspoonful chopped parsley, 1 tablespoonful chopped sage, small pinch of ground mace, \ teaspoonful minced lemon peel, pepper✪ Luncheon Quenelle and salt. Cut the pork and fat up, and mix well with the parsley, sage, mace, lemon peel, pepper and salt. Put into a mould, fill up with strong gravy, and bake one hour. When cold, turn out and garnish with lemon and parsley. Spring Outlets (Gold). One and a half lb. best end neck of lamb which has been roasted and allowed to get cold, 2 tablespoonfuls finely- chopped mint, 1 quart good aspic jelly, 1 lettuce, a little mayonnaise sauce, 2 large tomatoes✪ Spring Outlets (Gold). Cut the lamb into neat cutlets, and remove nearly all the fat; dust them oxer with pepper and salt. Line a wetted saute-pani or large flat dish with aspio jelly, and sprinkle all over with the mint. When firm, lay the cutlets on this) all the same way, and allow room to cut round each when cold. Pour more aspio jelly over them, and put in a cool place. When quite set, cut each cutlet neatly and sharply out, dish them i& a circle, put the mayonnaise and lettuce in the centre, place a border of aspic jelly round them, and put quarters of tomatoes at intervals. Glaze for Gold Entires. Quarter pint boiling water, \ teaspoonful Liebig Company's Extract of Meat, 4 sheets of leaf gelatine, a few drops of liquid carmine. Melt the gelatine in the boiling water, then v/ d the Li&big Company's Extract oi ^NUauV, %\ax \j^ ^ssaR^ss^ MISS CAMERON'S COOKERY BOOK. 83 1 colour to a reddish-brown with the carmine. This is ch nicer than the glaze one buys, and is quickly prepared. Tomatoes a la Figaro. Six or seven small tomatoes, J pint mayonnaise sauce, s bloater cooked, \ pint picked shrimps, 2 chopped gherkins, tablespoonful anchovy essence, a few drops of Tobasco a.uoe, some parsley stalks✪ Tomatoes a la Figaro. Wash, and scoop the tomatoes at ^he stalk end ; mix into the mayonnaise the bloater cut in small pieces, the shrimps, the anchovy essence, chopped gher- kins, and the Tobasco. Fill the tomatoes with this mixture, a ad fix handles to each with the parsley stalks. Dish on topped lettuce. Dxy Curry. Make in the same way as the Malay curry, leaving out the m *Xk; dust in about \\ oz. of flour, stirring all the time till ^^ butter is absorbed, and the meat easily separates. Great Cl ***e must be taken that the meat does not burn. Quickly-made Gurry. One pint of cold water, 3 oz. of Driessens's brown founda- tion sauce. \\ tablespoonful of curry powder, 1 lh. of cold lueat cut into dice. Put into a saucepan the foundation Sauce and curry powder; stir over a gentle fire until the foundation sauce is quite dissolved; when boiling throw in the meat; allow it to stand for ten minutes, heat up, and serve. Madras Gurry. Two oz. butter, 2 onions, 1 tablespoonful of scraped cocoa- nujt, 1 teaspoonful of chutney, 1 apple finely chopped, \\ tablespoonful of curry powder, 1 teaspoonful of sugar, f pint of stock or milk, 1 lb. of veal or mutton cut into small pieces. Pat the butter into a saucepan, add ttie osi\c*m Odl^^^^ss^ 84 MISS CAMERON'S COOKERY BOOK.* and the meat, and fry for about three minutes, stirring all the time; dust in the curry powder, the sugar, apple, cocoanut, and chutney, and fry lightly for about three minutes. Pour on to this the stock, and let the whole stew gently for one hour, or until the meat is tender; season with salt to taste. Malay Gurry. ✪ Malay Curry

AI-modernized reading of the original text

Two lb. cold roast pork, \ lb. pork fat, 1 dessertspoonful chopped parsley, 1 tablespoonful chopped sage, small pinch of ground mace, \ teaspoonful minced lemon peel, pepper and salt. Cut the pork and fat up, and mix well with the parsley, sage, mace, lemon peel, pepper and salt. Put into a mould, fill up with strong gravy, and bake one hour. When cold, turn out and garnish with lemon and parsley. Spring Cutlets (Cold). One and a half lb. best end neck of lamb which has been roasted and allowed to get cold, 2 tablespoonfuls finely chopped mint, 1 quart good aspic jelly, 1 lettuce, a little mayonnaise sauce, 2 large tomatoes. Cut the lamb into neat cutlets, and remove nearly all the fat; dust them over with pepper and salt. Line a wetted saute-pan or large flat dish with aspic jelly, and sprinkle all over with the mint. When firm, lay the cutlets on this all the same way, and allow room to cut round each when cold. Pour more aspic jelly over them, and put in a cool place. When quite set, cut each cutlet neatly and sharply out, dish them in a circle, put the mayonnaise and lettuce in the centre, place a border of aspic jelly round them, and put quarters of tomatoes at intervals. Glaze for Gold Entires. Quarter pint boiling water, \ teaspoonful Liebig Company's Extract of Meat, 4 sheets of leaf gelatine, a few drops of liquid carmine. Melt the gelatine in the boiling water, then add the Liebig Company's Extract of Meat, and colour to a reddish-brown with the carmine. This is ch nicer than the glaze one buys, and is quickly prepared. Tomatoes a la Figaro. Six or seven small tomatoes, J pint mayonnaise sauce, 1 bloater cooked, \ pint picked shrimps, 2 chopped gherkins, tablespoonful anchovy essence, a few drops of Tobasco a.uoe, some parsley stalks. Wash, and scoop the tomatoes at the stalk end ; mix into the mayonnaise the bloater cut in small pieces, the shrimps, the anchovy essence, chopped gherkins, and the Tobasco. Fill the tomatoes with this mixture, a ad fix handles to each with the parsley stalks. Dish on topped lettuce. Dry Curry. Make in the same way as the Malay curry, leaving out the milk; dust in about \1 oz. of flour, stirring all the time till ^^ butter is absorbed, and the meat easily separates. Great Cl ***e must be taken that the meat does not burn. Quickly-made Curry. One pint of cold water, 3 oz. of Driessens's brown foundation sauce, \1 tablespoonful of curry powder, 1 lh. of cold lueat cut into dice. Put into a saucepan the foundation Sauce and curry powder; stir over a gentle fire until the foundation sauce is quite dissolved; when boiling throw in the meat; allow it to stand for ten minutes, heat up, and serve. Madras Curry. Two oz. butter, 2 onions, 1 tablespoonful of scraped cocoanujt, 1 teaspoonful of chutney, 1 apple finely chopped, \\ tablespoonful of curry powder, 1 teaspoonful of sugar, f pint of stock or milk, 1 lb. of veal or mutton cut into small pieces. Put the butter into a saucepan, add the onions and the meat, and fry for about three minutes, stirring all the time; dust in the curry powder, the sugar, apple, cocoanut, and chutney, and fry lightly for about three minutes. Pour on to this the stock, and let the whole stew gently for one hour, or until the meat is tender; season with salt to taste. Malay Curry.

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Luncheon QuenellePork MouldSpring Outlets (Gold)Tomatoes a la FigaroMalay CurryQuickly-made CurryMadras Curry

Miss Cameron's cookery book