Mix these well together and smear well over the legs, cutting slashes to let the mixture get well in. Then grill under the gas griller, and send to table very hot. To make a sauce, add one gill of stock to the above ingredients. Game, Souffles of, — Ingredients : 6 paper souffle cases, w^ell buttered, 3 ozs. game, 1 truffle or mush¬ room, 1 oz. butter, 1 oz. flour✪ Chicken Croquettes, 1 gill stock, 2 eggs, and seasoning. Make a panada with the butter, flour and stock, cook well, then add the game and mushroom finely GAS COOKERY BOOK. 97 chopped, and stir in the yolk of one egg. Whip two w ites stiffly and add; fill the cases and bake 10 to 5 minutes. Garnish with a button mushroom in centre and some breadcrumbs. Game, Cassolettes of. — Line some moulds with cassolette pastry (see recipe) and bake. Fill with this mixture | lb. cooked game cut in strips, \ lb. mush¬ rooms cut in strips, i teaspoonful chopped parsley, cayenne, salt and lemon juice, cooked in i oz. of putter. Garnish with whipped white of egg and lightly brown in oven. Savoury Meat Fritters. — Take half-a-pound of french pastry, season with pepper and salt, and stir m about three ounces of cooked chicken and one ounce 0 : J?anJ or tongue, minced finely, also one teaspoonful o finely chopped parsley. Make into small balls and try a golden brown. A quarter-of-a-pound of any cold cooked meat may be used for this dish. J Veal, Stewed. — 2 lbs. veal, i carrot, i turnip, i onion, i stick of celery, 5 white peppercorns, A tea¬ spoonful of salt, 3 pints of cold water. Bone the veal, roll it up and tie in a nice shape with string. Then put the bones, peppercorns, and salt into a stewpan with the water. Let it come to the boil and well skim it. Then cut up the turnip and carrot in fancy shapes, and put the trimmings in the stock to flavour it, with the sliced onions and celery. Lay the veal on the top and steam it gently for an nour. When ready to serve, place the veal on a hot dish and cover with parsley sauce, using half a pint of e veal stock to half a pint of milk, and garnish with the carrot and tyrnip. The pieces of carrot must be thrown into boiling water and boiled for about 20 minutes, and the turnip for 10 minutes. Nott. Turn gas full on till the water boils, then turn it down one-half ; and after the veal has been in a G g8 the household quarter of an hour, leave only just a glimmer of gas, and that will keep it simmering gently. Petits Poulets de Volatile. — \ lb. of cooked chicken meat finely minced, 2 ozs. tongue (cooked), J gill white sauce (good), \ gill aspic jelly, cayenne, salt and mace. Mix the chicken with the sauce, and pound it well in a mortar. Pass through a wire sieve, and add the aspic jelly and seasoning; set in little chicken moulds, thinly coated with aspic. Chop the tongue up finely, pound it also and set, with a little aspic jelly, in little tongue moulds. Serve on salad, dressed with mayon¬ naise sauce. Chicken Curried. — 1 fowl, 2 ozs. butter, 1 onion, 2 shallots, 1 blade mace, 1 tablespoonful curry powder, 1 tablespoonful of chutney, 1 apple, J pint white stock, salt, a squeeze of lemon juice. ✪ Veal Stewed

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Mix these well together and smear well over the legs, cutting slashes to let the mixture get well in. Then grill under the gas griller, and send to table very hot. To make a sauce, add one gill of stock to the above ingredients. Game, Souffles of, — Ingredients : 6 paper souffle cases, w^ell buttered, 3 ozs. game, 1 truffle or mush¬ room, 1 oz. butter, 1 oz. flour, 1 gill stock, 2 eggs, and seasoning. Make a panada with the butter, flour and stock, cook well, then add the game and mushroom finely GAS COOKERY BOOK. 97 chopped, and stir in the yolk of one egg. Whip two w ites stiffly and add; fill the cases and bake 10 to 5 minutes. Garnish with a button mushroom in centre and some breadcrumbs. Game, Cassolettes of. — Line some moulds with cassolette pastry (see recipe) and bake. Fill with this mixture | lb. cooked game cut in strips, \ lb. mush¬ rooms cut in strips, i teaspoonful chopped parsley, cayenne, salt and lemon juice, cooked in i oz. of putter. Garnish with whipped white of egg and lightly brown in oven. Savoury Meat Fritters. — Take half-a-pound of french pastry, season with pepper and salt, and stir m about three ounces of cooked chicken and one ounce 0 : J?anJ or tongue, minced finely, also one teaspoonful o finely chopped parsley. Make into small balls and try a golden brown. A quarter-of-a-pound of any cold cooked meat may be used for this dish. J Veal, Stewed. — 2 lbs. veal, i carrot, i turnip, i onion, i stick of celery, 5 white peppercorns, A tea¬ spoonful of salt, 3 pints of cold water. Bone the veal, roll it up and tie in a nice shape with string. Then put the bones, peppercorns, and salt into a stewpan with the water. Let it come to the boil and well skim it. Then cut up the turnip and carrot in fancy shapes, and put the trimmings in the stock to flavour it, with the sliced onions and celery. Lay the veal on the top and steam it gently for an nour. When ready to serve, place the veal on a hot dish and cover with parsley sauce, using half a pint of e veal stock to half a pint of milk, and garnish with the carrot and tyrnip. The pieces of carrot must be thrown into boiling water and boiled for about 20 minutes, and the turnip for 10 minutes. Nott. Turn gas full on till the water boils, then turn it down one-half ; and after the veal has been in a G g8 the household quarter of an hour, leave only just a glimmer of gas, and that will keep it simmering gently. Petits Poulets de Volatile. — \ lb. of cooked chicken meat finely minced, 2 ozs. tongue (cooked), J gill white sauce (good), \ gill aspic jelly, cayenne, salt and mace. Mix the chicken with the sauce, and pound it well in a mortar. Pass through a wire sieve, and add the aspic jelly and seasoning; set in little chicken moulds, thinly coated with aspic. Chop the tongue up finely, pound it also and set, with a little aspic jelly, in little tongue moulds. Serve on salad, dressed with mayon¬ naise sauce. Chicken Curried. — 1 fowl, 2 ozs. butter, 1 onion, 2 shallots, 1 blade mace, 1 tablespoonful curry powder, 1 tablespoonful of chutney, 1 apple, J pint white stock, salt, a squeeze of lemon juice.

The household gas cookery book