New-York tribune., 1905-06-12

stock for four five hours. After taxing Il Dom
the stove allow II to cool night It's Liquor.
Then drain and trim It carefully before serving.
The streaks OF ham and pork running through It
are said to add to its appearance
There are many other cold dressed meats et,ss
are excellent for luncheons. suppers and ptcnaca.
such veal loaf. braized or tellied tongues and
potted meats OF various kinds, for which tie rules
have all been printed In these columns
PoTTED MEATS
In regard to potted meats. q few suggesaons<nay
not be amiss.
gether, half and half They may be put I'D IN ir-
regular layers Veal and ham may also be used to
gether. These mixtures. however. do not kesp
One excellent housewife when she pots chicken
eRice sd G%2 q @ 6e II ee5g s s,s S & Fl
be used to this amount OF chicken plain boiled
% Ses IS eleSt INC aam nnse saas 0q NO
meats should be sliced Whsn Very eG SIP PsSesa sSe
out OF their jars and then cut them into waferke
JELLIED MEATS
dainty cold meat of some kind served IN Jelly
is always attractive Aspio meat Jelly by itself
is not especially appetizng. but Il adds greatly to
any meat served with It The meat used should
be boned. seasoned and cooked until It s very ten
der. A breast Of veal stuffed and jeIIied is es-
pecally good. After boning this piece Of meat and
removing the superfuous fat stuff It with a
ee ana bFead erss a1d sa r5S s q a
stufng together. adding good sized piece Of but
meat with the stufng inside. and when IT is formed
into smooth compact mass. brown IL IN a little
hot melted butter. being careful let II
burn. When It has been browning for five ten
minutes and looks rich add two cups Of boiling
water and season It well with salt and pepper:
cover IT carefully and allow # TO simmer until
thoroughly done
The meat may then be taken up and covered with
the jelly.
This Jelly should have been prepared the day be-
fore. Use the bones Of the breast. well a
knuckle Of veal Break the bones SO that they
will take up little space as possible. Cover
with about two scant quarts Of water, and sim
for three hours Add small onion, g table,
spoonful Of parsley, piece OF celery, a piece OF
or four cloves. Then cook three or four hours
longer, or until reduced one-hah The stock should
simmer but II 1t has accidentally boiled faster
than il should have done and has become properly
reduced take II up sooner. When done. strain II
into a deep bowl. Let II stand over night ano In
the morning # viii be thick Jelly Then skim
of ali fat Add 10 it the gravy the veal Vas
OF an egg or two. set all In q saucepan OYER the
hre and boil it rapidly for moment The IN
ps1rfties in II Will then appear on toph n rotn
with egg whites. The stock beneath should Leo
he rarfectIy clear. Now, strain the telIy. .S.ac9
the mould the meat is TO be formed ID u oed %
crushed ice to become Thoroughly chilled FoLT N
enough stock 10 cover thoroughly the bottom w Zen
il is firm and hard put the meat H. eId snsn pour
IN. rest of the stock and around the nsa, n
eli directions Leave the mould OF meat anc 1slty
On or near the Ice until very firm ano na1d tnsI
turn Il out on a pretty platter. and serve 1Esss
~ xeai prepared the above manner is Seu1gycs
n,niJ, served hot without the acdiuon O lno]eAS'