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... 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 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 A Dainty Little Luncheon I was lunching at the house of a friend last week, who is renowned for her excellent cuisine, and was much taken with a very novel dish called Soles Goujon. I am giving the recipe of it below, and also the menu of the ...
... The Menu DAINTY DISHES FOR SUMMER WEATHER In the hot weather, nature requires a change of food, and summer dishes should be light, tasty, and yet nourishing. Meat is not so necessary, and should be partaken of sparingly, and plenty of fresh vegetables ...
... 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 Some Seasonable Dishes for Summer Weather Green Pea Soup Fillets of Sole and Macaroni au Gratin Aspic of Chicken Aspic Jelly Iced Curry in Cucumber Cases Curry for the Cases Ripe Fruit Salad with Cream GREEN PEA SOUP Ingredients: 3 pints stock ...
... The Menu Leg of Mutton a la Napolitaine A leg of mutton, prepared in the following way, will not only lose a great deal of the prosaic aspect, which it always bears when roasted, but, in addition, will gain a new virtue since it can be cut into slices ...
... The Menu Some Recipes for Luncheons MULLIGATAWNY SOUP Take two tablespoonfuls of desiccated cocoanut and let it infuse in a ½-pint of boiling water for half-an-hour. Put 1½oz. of clarified beef dripping into a stewpan, with one medium-sized onion finely ...
... 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 ...
... 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 Some Dainty Supper Dishes GRATIN OF LOBSTER Cut a good-sized lobster in half and pick out all the meat, which must be cut into thin slices. Put a piece of butter the size of an egg into a saucepan, with an onion finely minced. Brown it lightly ...
... The Menu Christmas Fare BOILED TURKEY AND OYSTER STUFFING Take a medium-sized turkey and stuff it with the following ingredients Chop 4 oz. of suet very finely, mix it with 6 oz. of bread-crumbs, the grated rind of half a lemon, a teaspoonful of chopped ...