... 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 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 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 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 ...

... and now says a contemporary- English hotel-keepers have started an edible menu- card. It is made of biscuit, and not meant to be eaten of course until the end of the meal. A menu-card and a glass of wine will, however it is thought satisfy many who like ...