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... c MENU ON THE COOKING OF VENISON Roast Haunch of Venison. A Braised Shoulder of Venison. Venison Fillets with Tomatoes. Roast Haunch of Venison FLOUR the haunch well and sprinkle it over with pepper. It may be hung for ten days, unless the weather is ...
... MENU SUMMER DRINKS Badminton. Hock Cup. Cyder Cup. Champagne Cup. Grape Fruit Sherbert Lemon Kali. Iced Coffee. Badminton PLACE in a covered jug on ice a bottle of beaune, the rind of one orange, the juice of one, an ounce of bruised sugar candy, a few ...
... MENU THE PARTRIDGE SEASON An Old-fashioned Way of Roasting WASH the bird in cold water in which a little soda has been dissolved. Wipe it dry and rub it inside and out with salt and pepper. Then rub the outside of the bird with warm butter and dredge ...
... c2/2e MENU SOUFFLES Fish Souffle. Oyster Souffle. Veal Souffle. Cheese Souffle. Fish Souffle A QUARTER of a pound of uncooked filleted white fish will be sufficient. Wipe the fish and chop it finely. Melt ½ oz. of butter in a saucepan, add I oz. of flour ...
... MENU DANCE REFRESHMENTS Pate de Foie Gras Sandwiches. Potted Chicken, Ham or Game Sandwiches. Boned Turkey. Oyster Patties. Lobster Mayonnaise. Chocolate Eclairs. Claret Jelly. Pineapple Salad. Ices. Hot Soup (Served in Cups to Each Guest when Leaving) ...
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... THE MENU A Lu„ch Kedgeree.* Stuffed Chicken Ontario. Grape and Melon Salad. Chip Potatoes. Charlotte a l'Alexandre. Aigrettes of Anchovies. Kedgeree HALF a pound of cold turbot broken up in small pieces, one teacupful of Patna rice, boil it and let it ...