The household gas cookery book

Take one pound of any cold meat, cut it up into i-inch cubes ; put one pint of good stock in a saucepan and flavour it with two shallots, three cloves, a little lemon, and two ounces of semolina ; let it gently simmer until the semolina is dissolved, then add the cold meat, and turn it out into a mould. Serve when set, and cold. Cold Meat Rissoles. Pass one pound of any cold meat through the mincing machine with one-quarter of a pound of bread, two onions, one shallot, and two or three sprigs of parsley. Mix all thoroughly together, and bind with the yolk of an egg, add pepper and salt to taste. Form into round balls, and flat them a little; flour them on both sides, and fry in boiling fat to a golden brown. Serve on frilled paper on a dish. Lemon Cheese Curd. ♦ Melt six ounces of sugar with two ounces of butter very gently, and stir in the grated rind of one lemon and also the juice of it (or more lemon juice if liked), stir it well until it is like honey; then beat up the yolks of two eggs, and pour the mixture very gently into it; beat it altogether for a few minutes, and when quite cold put it into jars and cover the jars with parchment paper. Pork Cheese. Cut up into ij-inch cubes two lbs. of cold roast pork, and season with pepper and salt, rather over season than under, put it all in a saucepan with half a teaspoonful of chopped parsley, four sage leaves, a sprig of thyme, and marjoram, a blade of mace, all chopped finely, and a little nutmeg, and cover the whole with some thick stock or gravy, let it stew very p 2 gently for one-and-a-half hours, then pour it all into a wetted mould, and stand in a cool pantry till next day, then turn out on to a dish. Ham to Boil. Irrespective of weight, a ham must be soaked in cold water for at least twelve hours, and if large, from twelve to twenty-four hours, and the water should be changed occasionally ; it should also be scrubbed, and the rusty parts scraped. The skin must not be cut. Put it into a large saucepan, with plenty of cold water to well cover the ham, and into a muslin bag place some sweet herbs, allspice, peppercorns, four or five cloves, two blades of mace, three or four shallots, one carrot, and one bay leaf ; place this in the water, and it will greatly improve the flavour of the ham, which must be slowly brought to boiling point, and then allowed to gently simmer over the simmering jets, as fast boiling will spoil the ham, and make it quite hard; allow twenty-five minutes to each pound of meat. When done, turn the gas out and let the ham remain in the liquor for two hours — this will cause the meat to be tender and succulant — take it out of the water, and carefully remove the skin — which should easily come off — well sprinkle with light brown breadcrumbs, place a frill on the knuckle end, and send to table when cold with a garnish of parsley in the dish. Butter for Sandwiches. Put a quarter-of-a-pound of fresh butter into a basin with a saltspoonful of salt, a little pepper, and a teaspoonful of mustard (freshly made), and thor¬ oughly mix. Use it to spread on the bread when making ham, or beef sandwiches. Sardine Paste.