The household gas cookery book

Ragout of Tripe, Cut two pounds of tripe into strips of equal length. Stew gently in milk and water with an onion and a bunch of parsley. Rub an ounce of butter in flour, the peel of half a lemon, and a quarter of a pint of cream, and add it to the tripe when it has simmered for one hour- Season with salt and pepper and grated nutmeg. Allow it to simmer for another hour, and then serve with the sauce over it, and rice around the dish. Cow Heel (Plain). Procure from a tripe shop a cow-heel, which has been scalded (not boiled, or it will have lost nearly all its nourishment). Divide it into four parts, put it in a saucepan, cover with water, and simmer gently for four hours. Remove the bones. Thicken the gravy with a piece of butter rolled in flour, and put with it the juice of half a lemon, a tablespoonful of chopped parsley, pepper and salt to taste, boil all together for a few minutes, and serve hot. Ox Cheek Boiled, This dish is most economical and nourishing. Wash carefully a moderate sized cheek or half a large one. Soak in cold water for five or six hours. Let it drain, and rub well into it a teaspoonful of pepper mixed with a tablespoonful of salt. Put it into a saucepan with two onions and three sticks of celery, and four quarts of cold water. Bring it gently to the boil, skim it, and draw the saucepan away from the gas, and simmer it very gently for about three hours, when the meat should be quite tender. Place the head on a hot dish, and serve with some of the gravy, and in a separate tureen send to table turnips, carrots, and potatoes. Cold Veal Minced. Take the remains of some cold veal. Pass it through the mincing machine, sprinkle it over with a pinch of pounded mace, some grated lemon peel, pepper and salt to taste, and a little flour dredged over it. Stir it all together, and put it in a stewpan with a little butter, and if necessary moisten with a little stock. Prepare some toast and put as much mince on it as will thickly cover it. Garnish it with mashed potatoes and serve with cut lemon. Stuffed Vegetable Marrow. Cut a large vegetable marrow in half, lengthways. Remove the seeds, mince very finely some chicken, veal, or cold mutton, dredge over it a little flour, season with pepper and salt, add a little finely chopped onion, bind all together with the yolk of an egg, and fill the marrow with this mixture. Tie the two halves securely together with some thread, and stew it in some well flavoured stock. When the marrow is soft, remove it and thicken the sauce with the yolks of two eggs. Put the marrow on a hot dish with the thread taken away, and pour the sauce over it and serve. HINTS TO THE COOK, How to Remove the Fat from Sauces. — Draw the sauce to the side of the gas stove, put a few drops of cold water into it, and the fat can be then easily removed. How to Fry Parsley. — Take as many sprigs of parsley as are wanted, wash them well, and dry without squeezing them. Have ready some butter in a frying-pan, and when hot (but not boiling) put in the parsley. If the fat is too hot, the parsley will lose its green colour, and if not hot enough it will become limp. After frying fish, turn out the gas and throw the parsley in.