The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

be able to form it into any shape you please, but for flancs form it of an oval shape in imitation of a raised pie, (should the rice stick to your fingers dip them in cold water,) when of a proper shape and well elevated cut a piece of carrot or turnip in the form of a wedge, with which make impressions all round according to fancy, melt some butter, and with a paste-brush rub it all over the rice, put it in a very hot oven and bake it a light yellow colour; if well made it will retain its shape, and any design you may have impressed upon it; when well done make an incision with your knife half an inch from the edge all round, and empty it to within half an inch from the bottom; it is then ready to serve with any of the ingredients as directed in the following. No. 627. _Casserole de Riz aux queues d’Agneau._ Procure six house lambs’ tails, blanch them ten minutes in boiling water, then cut them in pieces an inch long; put a quarter of a pound of chopped suet in a stewpan, with two onions, a carrot cut up small, one turnip, three bay-leaves, six cloves, and a little thyme; pass the whole upon a slow fire ten minutes, add two tablespoonfuls of flour (mix well), two quarts of white stock, and a little salt; then add the tails, let simmer gently forty minutes or more till tender, take them out and drain upon a clean cloth, put into another stewpan a quart of white sauce and half a pint of white stock, reduce till rather thick, then add the tails, with twenty heads of mushrooms, a little chopped parsley, pepper, and salt, add the liaison from two yolks of eggs and a gill of cream; shake it over the fire, but do not let it boil, finish with a little lemon-juice, pour it in the casserole and serve. No. 628. _Casserole de Riz au queues de Veau._ Scald and cut four calves’ tails into pieces an