Cassell's dictionary of cookery

Take it out, put it between two dishes, j and place a weight on the top, and let it remain | thirty-six hours before being taken out to be | cut. Before dishing, remove the tapes, and j garnish the dish with savoury jelly. Probable ; cost. Is. per pound. Sufficient for a large supper dish. Galette. — The galette is a favourite cake with the Parisians, and is generally eaten with sweets. It may be made rich or common, by a larger or smaller quantity of cream and butter being used in making it. Rub one pound of butter into one pound of flour, add a little salt, and make up the mixture into a paste, by adding to it the yolks of two eggs and a little cream, milk, or water. Roll out the paste to the thiclmess of an inch, and make into roimd cakes, about five inches in diameter. Let these bake in a good oven for a quarter of an horn-. When nearly done enough take them out, brush with egg, and sift a little sugar over them. Probable cost, Is. 6d. Sufficient for three or four persons. Galette, Poor Man's. — Rub a quarter of a pound of dripping into one pound of flour, add a pinch of salt, and make it into a paste with a little milk or water. Roll it out about three-quarters of an inch in thickness, form it into round cakes, about five inches in diameter, brush a httle water over the top, and sprinkle sugar on it. Bake in a good oven. Time to bake, half an hour. Probable cost, 4d. Sufficient for two cakes. GallinO Rennet. — A rennet may be made from the rough skin which lines the gizzards of fowls or turkeys, and the curd obtained by its means is more delicate than that made from calf's rennet. The skin should be well-washed, salted, and covered to protect it from dust, and hung in a cool place to dry. A little piece soaked in a cupful of boiling water for eight hours produces the rennet. I Game. — Under the general denomination, ■"game," are included all wild animals which I are fed for human food ; and in nothing is the I skill and knowledge of a cook so much 1displayed as in its management. The peculiar flavour for which it is so much prized is entirely lost if it is not kept and hung for a sufficient length of time after being killed. Without this, venison is not so good as mutton, and an ordinary chicken is more palatable than a pheasant or a partridge. Care must, however, be taken that the dish is not offensive when placed upon the table. All game is better for being young. Game should not be washed before cooked. If wiped with a dry cloth, it may be thoroughly cleansed and the flavour preserved. Game and Macaroni Pie. — Put a