Ingredients.— ½ a lb. of raw chicken or lean veal, ½ an oz. of pearl barley, ½ a pint of cold water, ½ a gill of cream, salt and pepper.
Method.—Shred the chicken-meat or veal finely or pass it through a mincing machine. Cover the barley with cold water, boil for 2 or 3 minutes, then strain. Replace the barley in the stewpan, add the prepared meat, water and a little salt, and cook as gently as possible from 1¾ to 2 hours. Strain, pound the meat and barley in a mortar until smooth, moistening it meanwhile with a little of the liquor in which it was cooked, and rub it through a fine sieve. Add the cream slightly whipped, season to taste, and either serve cold, or re-heat a little as required.
Time.—2½ hours. Average Cost, 9d., when veal is used.
3204.—BRAISED NECK OF LAMB.
Ingredients.—1 lb. of the best end neck of lamb, 1 carrot, ½ a turnip, 1 onion, 2 or 3 sprigs of parsley, ¾ of a pint of stock or water, salt and pepper.
Method.—Saw off the chine bone, saw the rib bones across, and remove the pieces at the thin end by means of a sharp knife. Trim off the skin and the greater part of the fat, and fold the part from which the bones were removed underneath to form a compact shape. Prepare the vegetables, cut them into thick slices, arrange them in a close layer at the bottom of a stewpan, and add the stock. Place the lamb on the top of the vegetables, cover with a buttered paper, put on the lid, and cook gently from 2 to 2½ hours. Crisp the outside in a quick oven, and serve with good gravy or brown sauce (see Gravies and Sauces).
Time.—3 hours. Average Cost, 1s. 3d.
3205.—CALF'S FOOT, STEWED.
Ingredients.—1 calf's foot, 1 oz. of butter, 1 oz. of flour, ½ a gill of cream, 1 pint of water, 1 small onion sliced, 2 or 3 sprigs of parsley, 2 cloves, 1 small blade of mace, a little finely-chopped parsley.
Method.—Wash and blanch the foot; put it into the stewpan with the spices and vegetables, and stew gently for 3 hours, adding more water if much evaporation occurs. When done, remove the bones, cut the meat into neat pieces, and keep them hot in a little of the stock. Melt the butter in a stewpan, stir in the flour, strain in the stock, boil gently