The household gas cookery book

Roast Loin of Mutton (Rolled). — Obtain from the butcher’s a nice loin of mutton about 6 or 7 lbs. Ask him to take out all the bones, which he will do. Now lay it out flat, season by sprinkling some pepper and allspice and a little salt all over it ; roll up the meat and leave it so till the next day, when lay it out again and spread a good forcemeat (which, see) all over the side which was spiced, and roll up the meat carefully, com¬ pact, and tightly, and secure ft by binding it with string. Bake it in the gas oven for one hour and a half. Now with the bones that were taken out of the joint make a good gravy by stewing them for a couple of hours in a pint and a half of wrater, with pepper and salt to taste. As soon as the joint is done place it on a dish. Remove all the fat from the liquor in which the bones were stewed. Thicken with a little flour, and serve. Dishes and plates must be very hot. Boiled Knuckle of Veal. — Take a knuckle of veal weighing about 6 lbs. Place it in a saucepan and coyer it with hot water. Bring it to the boil, skim it, adding a dessert spoonful of salt to each quart of water. Lower the gas so that it will only just simmer, skimming it occasionally, and let it so cook for 3 to 3} hours, or, in fact, until the gristle is quite soft and tender. Egg sauce, onion sauce, or parsley sauce may be served with this joint, or plain melted butter, using the liquor the meat has been boiled in for stock, which would be much improved if a whole carrot, turnip, and a leaf of celery were added when the meat is boiling. Caper sauce is liked by some. The meat should be served on a dish, after removing the bones, and decorated with parsley and cut lemon. Roast Pork. - The loin and the leg of pork are the two joints most often roasted. The pork should be young; see that the butcher scores it well. Before roasting, to ensure the crackling being crisp and tender, brush it over with some sweet salad oil. Pork requires to be very thoroughly cooked. The gas must be fully on in the oven for twenty minutes. When putting the joint in, if it be a leg, always hang the thick end upwards, letting the shank bone come to about a level with the blue flames; reduce these flames at once to half an inch, and in thirty minutes’ time reduce the gas still further. Serve with apple sauce, and either stuff the leg with pork stuffing or cook it separately, as desired. Boiled Leg of Pork. — The pork for this is generally pickled. Put it into hot water, bring it to the boil, and let it cook very, very gently on the simmering burner, allowing twenty minutes to the pound Some parsnips may be boiled with it. Peas pudding very often accompanies this dish. Smaller pieces a're nicer steamed. 8o ENTREES. Cold Meat Cutlets.— Take the remains of a neck of pork or mutton and trim it into cutlets. Egg and b'readcrumb and fry in a saut6 pan. Serve in a circle with spinach or other vegetables in the centre. Chicken Cutlets. — Remove the thigh-bone, but leave the drumsticks. Let the legs thus prepared be slowly braised in some seasoned stock. Now take them out and press them between two dishes until cold. They must then be egged and breadcrumbed, fried and served with a Bechamel sauce, with a vege¬ table garnish.