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... The Menu A Few Seasonable Dishes TO ROAST GROUSE Handle the birds very lightly in plucking off the feathers, draw them and wipe the insides with a clean cloth, truss them and roast them for about half-an-hour, basting them frequently with butter. Serve ...
... The Menu On Mushrooms Now that mushrooms are in season (and the weather we have been having lately ought to make them very plentiful), I think a few recipes on the different ways of preparing them may be useful to my readers; they especially make a very ...
... The Menu A FEW SEASONABLE DISHES AND RECIPES AN EXCELLENT DISH FOR A PICNIC Take 1lb. of raw beef steak, scrape it and pound it in a mortar, with one French roll soaked in gravy or stock; then pass all through a fine wire sieve. Beat two eggs to a stiff ...
... The Menu SOME USEFUL RECIPES FOR BREAKFAST CROQUETTES OF FISH Mince finely the cooked remnants of any boiled fish, adding a little butter, half the quantity of mashed potato, a small piece of onion, some chopped parsley, salt and pepper to taste. Mix ...
... The Menu ON THE PREPARATION OF YOUNG AND OLD GAME When young and in prime condition, no mode of cookery is so suitable as basting, for pheasants, partridges, and grouse; but this only applies to young birds, as when they are old this process tends to ...
... The Menu A LITTLE DINNER FOR EIGHT PERSONS Oyster Soup Soles aux Marselles Entree Blanque.te de Veau Roast Saddle of Mutton Partridges. Potato Chips Sweet Apples a la Portugaise Savoury Olives with Anchovies OYSTER SOUP The stock for this soup should ...
... The Menu Now that October has come in and nearly all the owners of country houses are entertaining for the shooting, the hostess naturally finds plenty to do in the catering for her guests. Fortunately, the food supply of every kind is abundant, and, ...
... The Menu LITTLE LUNCHEONS When one's friends are in town-- have, perhaps, come up from the country to do some necessary shopping-- one is very glad to invite them to luncheon; and after a long morning of hard work-- for shopping is undoubtedly hard work-- ...
... The Menu On Soups It is an undisputed fact that soups do not form as important a part as they should do in the daily menu of the middle-class English household. The art of preparing good, wholesome, palatable soups without great expense, which is so well ...
... The Menu FISH SOUPS AND DISHES SOUPS An infinite variety of excellent soups may be made of fish, which should be stewed down in precisely the same manner as meat, with the necessary addition of vegetables and herbs. In France, Jersey, Cornwall, and many ...
... The Menu I have been asked by some of my readers to give a few recipes for savouries, and hope the following will be of use: BLOATER ROES, WITH OYSTERS Cut some pieces of bread, three inches long, one inch wide, and half-an-inch deep, hollow out the centres ...
... The Menu Some Fish Entrees SALMON CUTLETS Cut the slices of salmon one inch thick, remove the bone, season each slice with pepper and salt, wrap each in a sheet of buttered paper, broil over a clear fire about a quarter of an hour; or the cutlets can ...