The official handbook for the National Training School for Cookery

5. When the butter is melted, we stir in half an ounce of flour, and mix it to a smooth paste. 1 4-V O Ij p 3 o 3 0 1 0 oV o o\ 8o National Training School for Cookery. 6. We now add the stock, and stir again smoothly, until it boils and thickens. 7. We move the stewpan to the side of the fire, and stir in two tablespoonsful of cream. 8. We add one teaspoonful of lemon juice to the sauce. N.B. — We must be careful not to let any pips fall in. 9. We season the sauce with pepper, and salt according to taste, and, if liked, we might grate about half a saltspoonful of 'nutmeg 'into it. 10. We now stir in the minced chicken, ham, and mushrooms until all are well mixed together. 11. We take a plate, and turn the contents of the stewpan on to it. 12. We take a piece of kitchen paper, cut it to the size of the plate, butter it, and lay it on the top of the mixture, and stand the plate aside to cool. 13. When the mixture is cold, we put one pound and a half of lard, or clarified dripping in a deep stewpan, and put it on the fire to heat. 14. We take some crumb of bread, and rub it through a wire sieve on to a piece of paper. 15. If rissoles are required, we put four ounces of flour on a board, and rub into it three ounces of butter, until both are thoroughly mixed, and there are no lumps remaining. 16. We mix the flour and butter into a stiff smooth paste with cold water. 17. We take a rolling-pin, flour it, sprinkle some flour over the board, and roll the paste out into as thin a sheet as possible. 18. We flour our hands, dip a knife in flour (to prevent any sticking), and form the chicken mixture into any fancy shapes for croquettes, either in balls or long rolls, 8k;., or we can roll it in the paste for rissoles. 19. We break an egg on to a plate; and beat it up slightly with a knife. Cooking Meat. — {Entries!) — Croquettes of Chicken. 8 1 20. We dip the croquettes or rissoles into the egg, and egg them well all over with a paste brush. 21. We now roll them in the bread crumbs, covering them well all over. N.B. — We must be careful to cover them smoothly and not too thickly. 22. We take a frying basket and arrange the croquettes or rissoles in it, but we must finger them as little as possible, and not allow them to touch each other. 23. When the fat on the fire is quite hot and smoking, we put in the frying basket for two minutes or so, to fry them a pale yellow. 24. We put a piece of whitey -brown paper on a plate, and as the rissoles are fried we turn them on to the paper to drain off the grease. 25. For serving we arrange them tastily on a hot dish, with fried parsley in the centre. N.B. — Cold veal or pheasant, &c, might be used for the .rissoles and croquettes instead of chicken, if preferred. 82 National Training School for Cookery. Lesson No. 12. CURRIED RABBIT. Average cost of " Curried Rabbit or Veal" s. d. 1 rabbit or if lb. of veal cutlet i 9 -4 lb. of butter o 4 2 onions ) . 1 apple J 0 Tt 2 tablespoonsful of curry powder o 4 1 pint of good stock o 7J 1 gill (J pint) of cream o 6 1 lemon ) x J a teaspoonful of salt j 0 12 3 9j