A Handbook of Cookery for a Small House

cold water, add a little salt, two big pieces of loaf sugar, and one whole onion. Stew gently for three hours, strain from the fowl into a deep basin, add quickly a teacupful of cold water and set it to get cold. It can be used either as chicken broth or, with the addition of a glass of good white wine, as a jelly in which to serve a young roast fowl. _133. Chicken Rissoles_ Mince finely the remains of cold chicken with a slice of onion. Make a little sauce, stirring smoothly one ounce of fresh butter into a tablespoonful of flour, and pouring half a pint of boiling milk into it. Return it to the saucepan and allow it to boil (a double saucepan is best for all milk cooking); it will then thicken; put the chicken into it, with a pinch of salt. Make some deep light pastry cases and put a thick finger of larded bread into each till the pastry is cooked. If the top edge of the pastry is moistened with a little milk, the lid can be easily removed when cooked. Put the chicken mixture into the cases after removing the bread, replace the top, and serve very hot, in a meat dish. VEGETABLES AND SALADS _Green Vegetables_ _Always_ boil without a lid on. _Always_ put straight into boiling water. _Never_ add salt or soda till the vegetables are in the water. _Never_ have green vegetables lying in cold water more than half an hour before they are to be cooked. Cabbage, savoy, cauliflower should be steeped for ten minutes in a pan of cold water with a good tablespoonful of salt. Time to boil twenty-five to thirty minutes. Potatoes must lie in cold water without salt. Onions should never lie in water or be wet before being used. Turnips, carrots, and parsnips should be washed but never allowed to lie in cold water. Celery should be treated like cabbage. Spinach, on the contrary, requires to be washed in seven different lots of cold water and only the last lot without salt. Fresh