The household gas cookery book

Cut the fowl as for a fricassee, and trim the pieces neatly. Put the butter into a stewpan, slice the apple, onion and shallots, and fry them in the butter without browning for ten minutes. Then add the pieces of fowl'; shake the curry powder over them, and stir for seven minutes. Take a little stock and mix the curry paste smoothly, then add the remainder and mix with the fowl ; put in the salt and mace, and simmer very slowly for about forty-five minutes. Skim, take out the mace, and dish. The lemon juice should be added about five minutes before serving. Note. — The above is a white curry ; for a brown curry fry the onions brown, also fry the curry powder before adding the stock. Veal and Ham Pie.— ij lbs. veal cutlet, J lb. ham or bacon, 1 tablespoonful finely chopped parsley, the grated rind of half a lemon, 1 teaspoonful of salt, J teaspoonful of white pepper, 2 hard-boiled eggs. Cut the veal into small pieces, and likewise the bacon. Mix the parsley, lemon rind, salt, and pepper on a plate, and dip each piece of veal in ; then arrange a layer of veal and then of bacon in a pie dish. Divide each egg into eight pieces, and put these at intervals in the dish ; add one gill of cold water. Put the bone from cutlet on to boil in half a pint cold water with a bay leaf and a blade of mace; reduce to one half, and pour in pie dish when taken out of the oven. For the crust use rough puff pastry. Note ‘tat the oven be hot when the pie goes in, then bake it for an hour and a half, giving it a gradually decreasing heat ; place the dish on grid shelf first under the hot plate, and put it on the top of the hot plate to finish, with a buttered paper over the crust. Meat and Potato Rissoles. — Ingredients: i oz butter, J lb minced meat (cooked), J lb. cold potatoes, i teaspoonful chopped parsley, a little nutmeg, pepper and salt, 2 eggs, \ lb. breadcrumbs. FF Make the butter hot in a stewpan (and, if liked, fry a teaspoonful of finely-chopped onion); then add the meat and sieved potatoes, parsley and seasoning, and yolk of one egg. Then, when well blended turn on to a plate to cool. Make into balls, egg and bread crumb, and fry in boiling fat sufficient Meat with Scrambled Eggs. — Cut a quarter of a pound of cold meat in very thin shreds and make it hot in a saucepan with a tiny piece of butter, then add three teaspoonsful of stock and three whole eggs, stir lightly with a fork until the eggs are cooked and just creamy, then pile up on toast and serve this with spinach. Cold meat of any kind may be used for this dish. Mince, with Potato Wall.-i lb. cold meat, 2 lbs. potatoes, 2 ozs. butter, yolks of 2 eggs, parslev 1 tablespoonful of milk. ’ P S y’ 1 Make some stock with bones of meat, and with the stock some good brown sauce nicely seasoned. Let G 2 t