Fillets Of Chicken For Moulds, Either Hot Or Cold

Take the breast fillets from a raw fowl and put them on a buttered baking-tin, sprinkle them with a few drops of lemon juice and a little salt, put a buttered paper over and cook in a moderate oven for about ten minutes; when cooked put them to press between two plates with a weight on top, and when cold cut in slices and stamp out into the desired shapes according to the purpose for which it is required.

To Make Glaze lake any kind of game, poultry, or meat bones, either cooked or raw. also any ham or bacon bones and skin; slightly rub over the bottom of the list ock-pot with a little dripping or butter, and put in it two cleansed sliced carrots and turnips, three or four onions, some strips of celery, a little parsnip (all these vegetables being cut up), a good bunch of herbs (thyme, parsley, and Itayleaf. basil and marjoram) a few black and white peppercorns, and five or six cloves; add the bones, etc, and fry well for about half an hour. Then fill up the pot with cold wafer and let it come gently to the boil; skim it well, and let it simmer steadily for several hours, then strain off through a cloth or fine hair sieve, and leave till cold; then take off the fat. and pour the stock into a clean stewpan. pouring very carefully so that the sediment at the bottom does not get mixed in; let this boil quickly until of the consistency of thick cream, keeping it well skimmed while boiling; then put it into cleansed and dried skins, tie up tightly, and hang up in a dry place, and it will keep for any length of time. If required for immediate use, it will be sufficiently strong if it is reduced to the consistency of single cream.

Consomme For Filling Little Moulds For Entries

Take a pint and a quarter of good-flavoured soup, and dissolve in it three-quarters of an ounce of Marshall's Leaf Gelatine, an ounce of glaze; a wineglass of sherry can be added if liked; mix with two raw whites of eggs that have been beaten up, bring this to the boil. simmer for five minutes, and strain through a clean soup cloth. When cooling use for either meat or poultry dishes.

To Prepare Fat For Frying

Take some mutton kidney fat, cut it up into small square pieces, put it into a clean stewpan, place it on the side of the stove, and let the fat gradually draw down; when all the fat has been extracted, strain it off through an old hair sieve into a clean tin pan. This fat can be used for frying meats, fish, etc, and will keep well, from time to time being strained after each time of using, and can if liked be mixed in part with lard. Do not pour the boiling fat into china basins or pans, as it is likely to break them.

To Clarify Dripping For Frying

Take some clean dripping, and put it into a clean stewpan with half its quantity of clean water, boil for about one hour on the side of the stove, during which time keep it well skimmed from any scum rising to the surface; then pour into a tin basin, and when cold take up all the fat, clear off from the bottom any sediment, and dry any moisture from the dripping with a cloth; use as required for frying or other purposes.