The King's College Hospital book of cooking recipes

Cut up into joints an ordinary-sized chicken, already lightly cooked (preferably boiled), or some veal, kid, turkey, duck, or goose joints. Warm your dripping and fry the sliced onions, and when browned set them aside to dry, and keep hot. Then fry in 4ozs. of dripping, half a teaspoonful of ground chillies, one teaspoonful of salt, a quarter of a teaspoonful of ground turmeric, with 20 small onions cut up lengthways into fine slices; then throw in the chicken or other meat, and salt, and continue to fry until the meat is quite tender. Place on a hot dish; pile up the meat in the centre, sprinkling the hot dry onions over the top. Mrs. Macnamara. Dumpoide Duck (Eastern Way). Take a good fat duck, pour into it a mixture made of 1 teaspoonful each, of mustard, sweet oil and mixed sauce. Make a gravy of the bones and giblet, seasoned with pepper, salt, soup herbs, and a few bay leaves. Mince together with the liver of the duck 2^1bs. of good beef, £lb. of beef suet, a dessert-spoonful of chopped herbs, a tablespoonful of grated breadcrumbs, \ teaspoonful of ground mixed spice, i teaspoonful each of pepper and salt, and if liked, i teaspoonful of essence of anchovy. Mix these well together and stuff the duck. Melt 3 ozs. of dripping in the pan, put in the duck, pour over it the giblet gravy, and allow it to cook till tender. Then glaze the duck and serve. Mrs. Macnamara. Entree of Cold Chicken. Have ready six or more patty cases of puff pastry. Put |pt. of white sauce in a saucepan, add to it 6ozs. of chopped chicken, 2ozs. of chopped ham, 3 or 4 chopped, mushrooms; stir these over the fire until hot through; well beat the yolks of 3 eggs, add to them 2 tablespoonfuls of cream or milk, then add these to the mixture, and stir it over the fire for a minute or two to cook the egg, but on no account let it boil, or the egg will curdle; season the mixture nicely, fill in the cases carefully (they should first be heated through in the oven), put on the little tops, arrange the patties and garnish with watercress. A. King. Giblet Stew. Wash two sets of giblets well. Put them on in cold water or stock; simmer them for 4 hours till tender; season to taste. Thicken the gravy with a little arrowroot, colour it with a little browning, flavour it with lemon juice or mushrooms and onion. Mrs. Bernard Myers. Galantine of Fowl. 1 Fowl. |lb. Bacon. 2 Truffles. i lb. Sausage Meat. Yolks of 2 or 3 hard-boiled Eggs. Pepper and Salt. Bone the fowl and put in the above mixture; wrap it in a cloth and tie or pin it, not too tightly, and boil. When boiled, unfasten the cloth and tie up again, and place it between 2 dishes well weighted and leave for a time; then take off the cloth and brush over with glaze; let it stand, and repeat the glazing three or four times. Should this dish be eaten hot the following sauce should be used : — ioz. of Flour. ^pt. of Milk, ioz. of Butter. A little Cream. A little Lemon Juice, with i or 2 hard-boiled Eggs chopped and put into it. Mrs. Crack. Harried Rabbit.