The Skilful Cook Part 102

_Ingredients_--3 good sized apples.

2 oz. of sugar.

1 quart of water.

A little thin lemon-rind.

_Method._--Wash the apples, and slice them.

Put them, with the sugar and lemon rind, into the water.

Boil gently for one hour.

Then strain, and cover close until cold.

Sole for an Invalid.

Grease a baking-sheet with b.u.t.ter.

Lay the sole on it.

Cover with greased kitchen paper, and put it into a moderate oven for fifteen or twenty minutes, according to the size of the sole.

If properly cooked, the sole will be as white and delicate as if it had been boiled.

It may be served with or without a plain white sauce.

Whiting, plaice, smelts, &c., may be cooked in the same way.

Chicken Fillets for an Invalid.

Cut some nice little fillets from the breast of a chicken, and cook them according to the directions in preceding recipe.

Sweetbreads plainly boiled.

Soak the sweetbreads in cold water for two hours.

Then put them in boiling water for six minutes.

Soak them again in cold water for twenty minutes.

Put them into boiling water or broth, and simmer them gently for thirty minutes or more, until quite tender.

Serve with or without a plain white sauce.

Other dishes suitable for the convalescent will found under the following headings:--

Sole a la Bechamel.

Sole a la Maitre d'Hotel.

Whiting Boiled.

Boiled Chicken.

Sweetbread a la Bechamel.

Mutton Chop.

Rice Pudding.

Cornflower Pudding.

Blancmange.

Tapioca Pudding.

Sago Pudding.

Haricot Soup.

Tapioca Soup.

Tapioca Cream.

Oyster Soup.

SUPPER DISHES AND SALADS.

Ox Tongue.

Put it in lukewarm water; simmer for about three hours, until very tender. A very dry tongue may take four hours' gentle simmering. If very salt or much dried, soak for twelve hours before cooking.

When tender, remove the skin and cover with glaze or fine raspings.

Galantine of Fowl.

_Ingredients_--1 fowl.

1 lb. of pork.

1 lb. of veal.

Yolks of 3 hard-boiled eggs.

2 truffles.

_Method._--Bone the fowl, mince the pork and veal finely, and season with pepper and salt.

Fill the fowl with the stuffing, placing in the yolks and truffles.

Shape the fowl nicely, and fasten it securely in a cloth.

Boil it according to directions for boiling meat.

When cooked, remove the cloth and put in a clean one, fastening it as before.

Put it under pressure (not too much) until it is cold.