The household gas cookery book

In a small saucepan melt a quarter of a pound of butter, and mix two tablespoonfuls of flour, and when thoroughly mixed, add a sufficient quantity of vea broth, put all into the saucepan with he butter and stir it gently over the gas until it thickens, and turn out the small onions into it; strain Pour the remainder of the broth in which the veal is; the shoulders and flavourings that were in with the veal being removed. . Now add the sauce to the veal and let it all simmer for fifteen minutes or so ; see that e sauce is sufficiently salted, and squeeze the juice of one good lemon into it. The sauce 'should nof be t<£ thick nor too thin, but of the consistency of cream. Fricandeau of Veal.— This dish may be seen in the T[illustration: The word "Fricandeau" in most of the London foreign restaurants means something nice.] ■ Take four pounds of cushion of veal, bone, trim and lard it with some thin strips of bacon, gut the remaining of meat, into the stewpan with one sliced carrot, three onions, three shallots, one clove of garlic, t a little pepper and salt. Then lay the veal on top, add sufficient stock to half cover the veal, and let it simmer gently for ij hours. The stewpan must be tightly covered with the lid. Baste the fricandeau every fifteen minutes. Take out the fricandeau, cover with a buttered paper, glaze it, add a glass or two of sherry to the gravy, give it a boil up, strain and pour it over the fricandeau. Simple Aspic Jelly for Decorations. — Ingredients re¬ quired : i J ounces of gelatine, i teaspoonful of salt, i teaspoonful of tarragon vinegar, a teaspoonful of allspice berries, a pinch of cayenne pepper, i car¬ rot, 2 small peeled onions, i tablespoonful of French vinegar, rind and juice of i lemon, 8 peppercorns, white and shells of 2 eggs, a pinch of celery seed, ij pints of cold water or clear stock, J pint of sherry; put all the ingredients into a stewpan and whisk until it boils; stop whisking then, and let simmer for ten minutes, and strain through a clean, coarse cloth previously steeped in hot water. This cloth should be tied into a soup stand or on the legs of a chair re¬ versed. Return the jelly through the cloth until clear, each time placing a clean hot basin underneath instead of the one removed. Pour the aspic jelly into a tin or dish, which must be quite clean and free from grease, a quarter of an inch deep. When quite set, cut out in leaves or any design for decorating cold hams, tongues, etc. This jelly should be used to mask savoury moulds. Fowl in Jelly. — Have ready i lb. of cooked fowl, i lb. ham or bacon, two hard-boiled eggs, a little grated lemon rind, a teaspoonful of chopped parsley, pepper and salt. Mask a mould with aspic jelly and decorate it with fancifully-cut pieces of the white of egg. Cut the chicken and bacon into dice, and place a layer on the top of the eggs, add a little chopped parsley, seasonings, and grated lemon-rind. FlX !T°r?r th/,ee s,ices of e£Ks into the side of the mould. 1 hen fill up with alternate layers of aspic jelly eS8s’ chicken, bacon, parsley, etc. When set, turn out quickly on to a cold dish, and serve.