The Ideal cook book

Truss the chicken as for boiling ; place it in a stewpan with the well-washed barley; sprinkle a little salt in and the sweet herbs ; enough milk to cover the barley ; put it on the fire, and let it stew very slowly, continue to add milk as it boils away, so that the barley may be always covered, but not the chicken, which should be dressed only by the steam from the milk. A small bird will take about three hours. When done serve with the milk and barley round it. 903. Vegetable Marrow (stuffed)—Ingredients—r marrow, some mince of either veal or chicken, bread crumbs, good gravy. Take a good sized marrow, boil until tender, halve lengthways; remove the seeds, and fill the inside with hot mince ; join the two sides together, place upon a hot dish sprinkle with grated bread crumbs; set in the oven to brown for a few minutes. Serve with a boat of good gravy. 904. Mutton Cutlets (delicate)—Ingredients—2 or 3 small cutlets from the best end of a neck or loin of mutton, 1 cupful of water or broth, a little salt and a few peppercorns. Trim the cutlets very nicely, cut off all the fat, place them in a flat dish with enough water or broth to cover them, add the salt and peppercorns and allow them to stew gently for two hours, carefully skimming off every particle of fat which may rise to the top during the process. At the end of this time, provided the cutlets have not been allowed to boil fast, they will be found extremely tender. Turn them when half done. ie 905. Lambs’ Fry (French)—Ingredients—2 sets of lambs’ fry, 2 Bes eggs, bread crumbs, chopped parsley, hot lard. in Blanch the fry ten minutes in boiling water, drain them ona [illustration: The Dominion Cook Book.] — sieve, and when quite dry egg over with a paste brush; throw a8 them into bread crumbs, with which you have mixed some chopped parsley, fry them in very hot lard of a nice light brown” color, dress pyramidically upon a napkin, garnish with fried parsley, and serve. 906. Rabbit (stewed)—Ingredients—2 nice young rabbits, 1 qt. of milk, 1 tablespoonful of flour, a blade of mace, salt and pepper. Mix into a smooth paste the flour with half a glass of milk, then add the rest of the milk; cut the rabbits up into convenient pieces ; place in a stewpan with the other ingredients and simmer gently until perfectly tender. 907. Sweetbreads. These, when plainly cooked, are well adapted for the convalescent. They should be slowly boiled, and very moderately seasoned with salt and cayenne pepper. 908. Pork Jelly (Dr. Ratcliffe’s Restorative)—lIngredierts —A leg of well-fed pork, 3 gals. of water, % oz. of mace, the same of nutmeg, salt to taste. Take the pork just as cut up, beat it, and break the bone. Set it over a gentle fire with the water and simmer until it is reduced to one gallon. Let the mace and nutmeg stew with it. Strain through a fine sieve. When cold take off the fat. Give a large cupful the first and last thing and at noon, putting salt to taste. 909. Shank Jeliy—lIngredients—12 shanks of mutton, 3 blades of mace, an onion, 20 Jamaica, and 30 or 40 black peppers, a bunch of herbs, acrust of bread toasted brown, and 3 qts. of water. Soak the shanks for four hours, then brush and scour them very clean. Lay in a saucepan with all the ingredients, pouring in the water last, and set them near the stove; let them simmer as gently as possible for five hours, then strain and place in a cool place. This may have the addition of a pound of beef, if approved, for flavor. It is a remarkably good thing for persons who are weak. gio. Arrowroot Jelly—Ingredients— pt. of water, grated nutmeg, and fine sugar, dessertspoonful of arrowroot rubbed smooth in 2 spoonfuls of cold water. This is a very nourishing dish. Put into a saucepan all the ingredients excepting the arrowroot; boil up once then mix SicK Room CooKERY. A)