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... The Menu the grouse season Roast Grouse Handle the birds very lightly in plucking off the feathers; draw them, and wipe the insides with clean, damp cloths; truss the grouse in the same way as pheasants are done, and roast them about half an hour, keeping ...
... The Menu jellies and preserves Strawberry Jelly Pick the stalks off the strawberries and put them in an enamelled stewpan over a very slow fire. Stir them with a silver spoon, and when the juice has flowed from them abundantly, let them simmer until they ...
... The Menu INEXPENSIVE DISHES Fresh Herrings with Tartar Sauce Fillet three herrings and place them for some hours in a dish with one spoonful of oil, one of vinegar, pepper and salt, an onion cut in slices, and sprigs of parsley. Turn the herrings once ...
... The Menu simple breakfast and supper dishes Oatmeal Porridge Oatmeal must first be placed on the list of breakfast dishes. Porridge made in the usual Scotch way cannot be improved upon for flavour, and if a very little cream can be added to the milk, ...
... The Menu VEGETARIAN DISHES SUITABLE FOR HOT WEATHER Peas Stewed with Lettuces and Ham Shell a peck of young green peas and put them into a bowl of cold water and 20z. of butter. Work them well with the fingers to make the peas stick together, and then ...