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

directs, bake five hours in a slow oven, then cut off the lid, lay an oval piece of tin (made for that purpose) upon the meat, upon which place a four pounds weight, let remain till the pie is cold, then take out of the mould, glaze the top and garnish with chopped aspic and croutons of the same; serve either with or without the cover. By filling the pie with strong gravy upon taking it from the oven, shaking it well, you will have no occasion to open or press it to carve it, then it must be cut in thin slices through crust and all. No. 1000. _Cotelettes de Veau à la St. Garat._ Cut six nice cotelettes from a neck of veal, of a nice shape, lard them through and through the fillets with thickish pieces of fat bacon and cooked tongue, place them in a sauté-pan, and cover with a good veal stock, stew gently over a slow fire till tender, lay them flat in a dish, pour their stock over, then lay another dish upon them and press lightly till cold, have six moulds the shape and large enough to contain a cotelette, have also some aspic jelly (No. 1360), pour a little in each mould about a quarter of an inch deep, place them on a dish of ice, and when partly set form a rosette or star upon each, with fillets of hard-boiled white of egg and truffles, cover them with a little more aspic to keep them in their places, and when set firm lay a côtelette upon each, fill the moulds up with aspic and place them on the ice till firm, then dip them in hot water and turn them out on your dish, one to follow the other in a circle, if no moulds place them in a sauté-pan, cover them with aspic, and when set turn them out upon a cloth by dipping the bottom of the pan in warm water, and with the point of a knife cut them out of equal sizes. No. 1001. _Côtelettes de