Amongst the pots and pans : dainty cookery

Preface

In adding yet another Cookery Book to the multitude already in circulation, I have two objects, firstly, the recipes, all of which have been tested, and are the result of many years practical knowledge, are no common ones, and will, I venture to think, prove a welcome addition to those already well kuown in most households ; secondly, it has been my aim to present them to the reader in such a way that the merest novice, by carefully following the instructions given with each, may rest assured of success.

The collection is not taken from any published flource, but derived from manuscripts in my possession, comprising what is best in old English, Scotch, and Irish Cookery ; the French recipes were collected by a celebrated French chef, at the time when the Tuillieries was the scene of all that was bright and

gay, and were given to Lady C , in whose

service he subsequently lived, she in turn handing them down to my grandmother.

Some of the dishes given are, therefore, entirely original, and the other recipes have been picked up during various roamings abroad. Should the book prove to be of that assistance which is my earnest desire, it will amply compensate me for the years devoted to the subject.

ALINE RONALD-TAYLOR.

Contents

Soups

Fish ...

Entrees

Meats

Poultry and Game

Meat Jellies

Sauces

Vegetables

Pickles

Confectionery and Cakes

Sweets

Savouries

Ices

Beverages

PARK

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Section I. SOUPS

SOUPS.

AUSTRIAN SOUP— POTAGE AUTRICHIEN.

Ingredients. — Liquor in which, a piece of beef has been boiled, 4oz. of butter, |lb. calf’s liver, 2 carrots, 2 turnips, 2 onions, 1 head of celery, a little parsley, 2 tomatoes, pepper, and salt.

Chop up all the vegetables, and put them to the butter, melted in a saucepan over the fire, toss them about till they are well browned, then add the liver finely minced, the beef liquor (or common stock), and set all to simmer gently for 6 hours. When required strain through a hair sieve and then through a fine napkin, as neither the liver or vegetables are served in this soup.

ASPARAGUS SOUP.— PUREE D’ASPERGES.

Ingredients. — 31b. of asparagus, 6 pints of white stock, 4 leeks, 2 onions, a bunch of herbs, 4oz. fresh butter, 5 tablespoonfuls of fine flour, 1^ pints of cream, the yolks of 6 eggs, 2 drops of lemon juice.

Cut off the green tops from the asparagus, and put them aside, then chop up finely the white part of the leeks, onions, and herbs. Now put the asparagus stalks, leeks, onions, and herbs into a saucepan with the butter, and fry altogether for 20 minutes, add the flour, mix well together, then put in the stock. Let all simmer gently for about an hour till the vegetables are quite tender, removing from time to time carefully any scum that rises. When this is done, strain off the liquor from the vegetables, these should then be pounded, and the stock added to the pulp, and the whole rubbed through a fine sieve. Warm the puree, add the cream previously made hot, and at the very last stir in the eggs and lemon juice, add the asparagus points, which have been boiled until quite tender, and serve very hot. This soup looks very pretty coloured a very pale green with a little spinach colouring.

CLEAR ASPARAGUS SOUP.— CONSOMME POINTS D’ASPERGES.

Ingredients. — 1 quart of ordinary stock, 3 pints of good dear stock, 1 quart of asparagus peas (points), 1 small lump of sugar.

Boil the asparagus peas in the common stock until quite tender, strain them, add them to the good stock which should be perfectly clear and of a golden colour, put in the sugar, give one boil and serve.

SOUP A LA BONNE MERE.— POTAGE A LA BONNE

MERE.

Ingredients.— A stewed brisket of beef, 4 a small teacupful each of scooped carrots and turnips, 6 button onions, and 1 head celery both cut in small pieces, 3| quarts best stock.

Cut the brisket into small square pieces, put them into a stewpan, then add the vegetables and h a pint of stock, put the stewpan on to a slow stove to simmer gently for an hour, then fill up with the remainder of the stock, boil for § or f- of an hour and serve. In many cases the brisket is put in whole (uncooked) into the soup, in which case it should be tied up tightly with tape to keep its shape and served on a separate dish, with plenty of vegetables and good gravy. To make the meat tender, long and slow simmering is necessary. From 4 hours according to size.

BELMONT SOUP. OLD SCOTCH RECIPE.

Ingredients. — 1 ^lb. of fat mutton, 7 potatoes, 2 turnips, 8 onions, 1 head of celery, a little parsley, thyme, and marjoram, 1 pint of split peas previously well soaked, 2 carrots, 1 parsnip, 5 quarts of water, pepper, and salt.

Cut up the mutton and vegetables very small, season well with pepper and salt, add the water, and put the contents to simmer very gently for 3 hours. Skim off all the scum that rises very carefully, and put aside. When quite cold remove the fat from the top, warm up, and if liked, add a little very finely minced parsley.

BEEF TEA. SIR SPENCER WELLS’S RECIPE.

Ingredients. — 1 Jib- of lean beef, 1 pint of cold water, salt to taste.

Mince the beef very fine, and put it with the water to boil very slowly on a hot plate or stove for ^ of an houi, Skim it and pass it through a jelly bag. The result is perfectly clear colourless beef tea. Add salt to taste. Equally good hot or cold.

BALLY SOUP.— SOUPE IRLANDAISE. OLD IRISH

RECIPE.

Ingredients. — 2 turnips, 2 carrots, 3 small onions, 1 Spanish onion, 1 cabbage lettuce, a handful of chervil, 1 pint of boiled asparagus points, 1 pint of common stock, 1 pint rich stock, 1 lump of sugar.

Slice all the vegetables fine, and put them into a stewpan with the pint of common stock on a stove, and boil till the stock is quite reduced. Now add the rich stock, asparagus points, and sugar, mix, and it is ready to serve.

Note. The asparagus stalks should be kept for making asparagus soup as in preceding recipe.

BEEF EXTRACT.

Ingredients. — lib. lean beef, a little salt.

Take the beef, which should be quite free from fat aud sinew, cut it into small pieces and put it into a wide necked bottle or stone jar without any water, cover it closely down and set in a vessel of cold water which should reach to the neck of the jar. Put it on the fire and boil slowly for one hour and a half. This quantity will make a teacuptul of liquid wine, and a tablespoonful contains as much nourishment as Jib. of meat.

BEAU RIVAGE SOUP.— PUREE A LA BEAU RIVAGE.

Ingredients. — 3 onions, 3 carrots, 3 potatoes, 3 leeks, 1 bunch of herbs, 1 lettuce, Jib. of tomatoes, 2 tablespoonfuls of rice flour, 3£ pints thin white stock, allow ^ pint of cream, the yolks of 4 eggs and 2oz. of butter to each quart of stock. Pepper and salt to taste.

Cut up the vegetables in small pieces, and put them into a stewpan with 3oz. of butter. Add the herbs, cover the pan, and let the vegetables fry for about 15 minutes, being careful not to let them burn. Then add the rice flour and stock, and simmer till the vegetables are quite tender. Remove the herbs, and rub the mixture through a fine hair sieve, then re-heat the soup in a bain marie, and add the cream, previously warmed, the eggs, and butter in the proportions given, stirring all the time and on no account allowing it to boil or it will curdle. Season with pepper and salt. In Italy grated Parmesan cheese is handed round with this soup, 'and makes a nice addition.

BOSTON SOUP.— POTAGE AMERICAINE.

Ingredients. — 3 onions, 3 carrots, 4 turnips, 1 small cabbage, 1 head of celery, 1 pint of stewed tomatoes, 1 tablespoonful of butter, 1 cup of milk thickened with corn flour, a small bunch of parsley, 3 quarts of water, pepper, and salt.

Chop all the vegetables including the parsley very fine, and set them over the fire with the 3 quarts of water. Simmer very gently until the vegetables are quite tender. Then add the butter and milk. Boil for 10 minutes, stirring well, and serve very hot.

BARLEY SOUP.— CREME D’ORGE.

Ingredients. — | pint of pearl barley, 1 gill of cream, |lb. of fresh butter, 2 quarts of vegetable stock, 1 yolk of •egg, pepper, and salt..

Boil the barley (previously well washed) in 1 pint of vegetable stock till it is reduced to a pulp, pass it through a hair sieve, and add to it the other quart of stock, or more if required, to bring it to the consistency of cream. Put the saucepan on the fire, and when the contents boil, remove it and stir into it £lb. fresh butter, gill of cream, and yolk of egg. Send to table very hot with fried dice of bread.

VEGETABLE STOCK. — BOUILLON DE LEGUMES.

Ingredients. — 3 carrots, 2 onions, 2 leeks, | a head of celery, 2 lettuce, |lb. of butter, 2 tomatoes, 2 cloves, a little mace, thyme, parsley, marjoram, and tarragon, a pinch of sugar, pepper, and salt, 2 quarts of water.

Cut the carrots, onions, leeks, and celery in small pieces, and toss them in the butter for half an hour, add the lettuce shred fine, the tomatoes and seasoning, toss a little longer, add the water, and let all stew gently for 2 hours. Then, strain, it is then ready for use as required.

CRESSET SOUP.— POTAGE CRECY.

FRENCH RECIPE.

Ingredients — 4 carrots, 2 sliced onions, 1 cut lettuce and’ chervil, 2oz. of butter, 1 pint of lentils, 3 quarts of good stock, crumb of 2 French rolls, 3 tablespoonfuls of rice.

Grate the carrots and put them into a stewpan with the onions, lettuce, chervil, and butter. Simmer for 5 minutes, then put the lentils which should have soaked all night, on the top, add 1 pint of the stock, simmer for \ an hour, then fill up with the remainder of the stock. Let it boil gently for 1 hour, then put in the rolls, and when well soaked rub it all through a tammy. Have ready the rice boiled in a. little stock to put in the tureen, and on this pour the soup.

CLEAR SOUP CONSOMME.

Ingredients. — 31b. leg or shin of beef, 3 quartB of cold water, 2 heads of celery, 2 turnips, 2 carrots, 2 onions, a bunch of parsley, 3 sprigs of lemon thyme, and winter savoury, a few allspice, teaspoonful black peppercorns, half a lemon peel, wineglassful of ketchup, pepper and salt to taste.

Take the beef, put it into the water over a slack fire, and add the vegetables and seasoning. Let it boil for 6 hours. When required for use, simmer gently, strain through a hair sieve, and three- times through a fine napkin so a» to be perfectly clear.

CLEAR GAME SOUP.— CONSOMME DE GIBIER.

Ingredients. — 1 calf’s foot or cow heel, remains of 3 birds '(partridge, grouse, or woodcock), small piece of ham, 1 onion, 2 carrots, \ head of celery, \ bunch of parsley, 1 bay leaf, sprig of thyme, mace, 3 peppercorns, 2 cloves, salt to taste, 3 quarts of water, 2 whites of eggs, £lb. lean beef, small glass of sherry, and a teaspooinf ul of Liebig Company’s Extract.

Put the calf’s foot or cow heel carefully cleaned into a saucepan with the remains of game, add the vegetables and seasoning. Let it simmer for 6 hours, then strain and put aside to get cold. Next day remove the fat from the top, and put on the soup with the beef and whites of eggs, whisk till it boils, simmer for a few minutes, add the sherry, strain through a napkin, when it is ready.

N.B. — Egg shells should never be thrown away, as they help to clear the soup.

CHICKEN SOUP.— CONSOMME DE YOLAILLE.

Ingredients. — The remains of 2 roast fowls, lib. knuckle of veal, a piece of lean ham, 3 quarts of common stock, 2 cm rots, 2 onions, a head of celery, a sprig of thyme, h a bunch of parsley, 1 bay leaf, 2 cloves, 3 peppercorns, £lb. lean beef, white of egg and shell.

Cut the fowls into pieces and put them in a saucepan with the veal and ham. Cover with the 3 quarts of stock, add salt to taste. Put the saucepan on the fire, and skim carefully any scum that rises. Before it boils add the vegetables and seasoning. Then let the contents simmer gently for 4 hours. Strain the liquor twice througli a fire napkin and clarify it with the raw beef, white of egg and shell as in preceeding recipe Serve with asparagus points or green peas. (Bottled ones answer the purpose.)

N.B. — All clear soups are better made the day before required, as the fat on the top can be more effectually removsd when cold.

ECONOMICAL CHICKEN SOUP.

Ingredients. — Liquor in which a fowl has been boiled, remains of fowl, any bones and trimmings at hand, 1 carrot,

1 turnip, 1 onion, a little parsley, outside leaves of a head of celery or celery seed, 2 tablespoonfuls of rice, pepper and salt to taste.

Put all the above ingredients with the exception of the rice into a saucepan with the 'jo nor in which the fowl has been boiled, and let all simmer very gently by the side of the stove for 8 hours, skimming carefully from time to time. Half an hour before serving strain through a napkin, add the rice previously well washed and strained, bring slowly to the boil and it is ready. Pearl barley can be used instead of rice or a macedoine.

PUREE OF CALF’S FEET A LA PRINCESSE.— PUREE A LA PRINCESSE.

Ingredients. — 2 calf’s feet, 1 quart of asparagus points,

1 pint of common stock, 3 pints of white stock, yolks of i eggs, 1 pint of Bechamel, seasoning of salt, and small lump of sugar.

Boil the feet until they are quite tender, then take them out and put them into cold water, leave them till cold and dry them in a doth. Next boil the asparagus points in the common stock until quite tender, drain them and put them into the white stock, give it one boil and add the calves’ feet, the meat of which should be cut in small square pieces. Put the stewpan on the side of the fire, but do not let the contents boil. Make a liason of th.e eggs and B4chamel (see Sauces) put it into the soup and set it on the fire till it nearly comes to a boil, stirring all the time to prevent curdling. Add the seasoning and serve.

CRAYFISH SOUP. — PUREE D’ECREVISSES AU

MARECHAL. OLD RECIPE.

Ingredients. — 100 crayfish, lib. of butter, 12 anchovies, 5 pints good stock, crumb of 2 French rolls, a little lobster spawn, seasoning if required.

Pick the fish from the shells, and put it between two plates till wanted. Put the shells in a mortar with the butter and anchovies, and pound all well, then put it into a stewpan with 1 quart of stock and put it on to boil for ^ an hour, then strain it and put it back into a stewpan with the remainder of the stock and the rolls. Give it a boil, then take it from the fire and rub it through a tammy with the lobster spawn. Now put in the fish, return the soup to the stewpan, and keep warm in a bain marie till wanted as the soup must not boil after the fish has been added.

COMMON STOCK.— BOUILLON.

Ingredients. — 2 carrots, 2 onions, a bunch of parsley, 1 bay leaf, sprig of thyme, loz. marjoram, a few allspice, 2 cloves, pepper and salt to taste. Any bones of joints or poultry the larder may furnish, trimmings of meat, and the liquor in which beef, mutton, or pork has been boiled is a great improvement.

Chop all the bones, place them with the vegetables, trimmings, and seasoning into a saucepan. Cover with 3 quarts of meat or poultry liquor or water, and simmer gently for 6 hours, skimming carefully. Strain the liquor through a napkin into a basin, when cold remove the cake of fat on the top, and use as required. A little of Liebig Company's Extract is a great improvement.

CELERY SOUP.— PUREE DE CELERI.

Ingredients. — 1 head of celery, 1 quart of common stork. 2 onions, 1 bay leaf, 1 lump sugar, 1 pint cream, a little nutmeg if liked, salt, 1 tablespoonful of flour.

Cut the celery and onions into pieces, put them to the stock with the seasoning, and boil till quite tender. Pass through a sieve, then add the cream and flour, bring to boiling point, taking great care the cream does not curdle, and serve.

FLEMISH SOUP. OLD RECIPE. SOUPE A LA FLAMANDE.

Ingredients. — 1 turnip, 1 carrot, J a head of celery, 6 green onions or 1 Spanish one, 1 lettuce, chervil, i a pint of asparagus points, | pint of peas, 2oz. of butter, 1 pint of common stock, 3 pints rich stock, the yolks of 6 eggs, 1 pint of cream, a large spoonful of Bechamel sauce (see Sauces), 1 small lump of sugar, salt to taste.

Put all the vegetables into a stewpan, with the butter and pint of common stock, and let them stew gently for an hour, then add the rich stock, and let it simmer very gently for another hour. Beat the yolks of the eggs very well in a basin and add the cream, which has been boiled, strain through a hair sieve and add the Bechamel sauce. Take the soup off the fire, put the egg liaison to it and keep stirring it well. Now over the fire bring it nearly to the boil (stirring all the time or ithe eggs will curdle), season with the salt, add the sugar and it is ready.

FISH STOCK.— BOUILLON DE .POISSON.

Ingredients. — 2 or 31b. of cheap fish, a cod’s head and trimmings (uncooked), a head pf celery, 1 root of parsley, pepper and salt to taste, a little mace, 3 quarts of water or the 'liquor in which fish has been boiled.

Put the contents in a stewpan and simmer gently for 2 or 3 hours, strain the liquor and use as required.

GROUSE SOUP.— PUREE DE COQ DE BRUYERE.

Ingredients. — 2 grouse, 2 quarts of gravy soup, J, a head of celery, a small glass of port wine, pepper and salt to taste, 1 carrot, 1 small onion, a little parsley, 2oz. butter, tablespoonful of flour.

Having trussed the grouse, roast them, and when done take off all the meat from the breasts and put aside!. Strain the gravy stock into a saucepan, add to it the vegetables and simmer gently for one hour, skimming very carefully every now and again. When the fat is skimmed off as much as possible, strain off the stock into a basin. Now take the meat from the breasts and pass through a mincing machine, then beat to a smooth paste in a mortar, adding, durum the process a little stock. When perfectly smooth pass the°mixture through a hair sieve. Put the butter and flour into a saucepan, and fry on the fire till the flour is a nice golden brown, then add the stock (which should have been strained again), add the pounded meat little by little, stir all the time till the contents are well amalgamated, bring to the boil, then add the wine and seasoning, and just before serving strain in (off the fire) the yolks of eggs, being very careful they do not curdle.

Partridge and pigeon soup can be made in the same way.

GRAVY SOUP-GRAND BOUILLON.

Ingredients. — 41b. shin of beef, 2 slices lean ham, 4 quarts cold water, seasoning of salt and pepper, 4 cloves, 4 peppercorns, a sprig of marjoram, 1 of thyme, 2 carrots, 1 turnip, 2 onions, head of celery, 1 leek, and a handful of parsley, a little butter.

Chop the shin of beef into small pieces, and after browning it and the ham slightly in the butter add it to the water with a pinch of salt. When boiling, skim it well, and when no more scum rises add all the other ingredients. Let the soup simmer gently for 6 hours. Take it off the fire and take off all the fat you can. Strain though a fine napkin ®r sieve. When quite cold remove any fat, boil up for 10 minutes, and serve. A little ketchup or Harvey sauce can be added if liked.

GIBLET SOUP A LA TORTUE.— POTAGE DE GIBELETTES D’OIE A LA TORTUE.

OLD IRISH RECIPE.

Ingredients. — 4 sets of giblets, 2| quarts of rich stock, Jib. of butter, 4 chopped shallots, a, bouquet of orange and- lemon thyme, sweet marjoram and basil, Jib. of lean ham, 2 chopped onions, a handful of parsley chopped and squeezed dry, 1 pint of Madeira, the juice of a Seville orange, a pinch of sugar, cayenne pepper, flour.

Scald -tile giblets, bone the pinions, feet, and heads, cut the necks into 8 pieces an inch long (keep the livers for an entree) and put them on to blanch. When they have had one boil throw them into cold water and wash them as clean ns possible. Put them into a stewpan with 2 quarts of the rich stock, put the stewpan on the stove and boil very gently till quite tender. In another stewpan put the butter shallots, herbs, ham cut very fine, onions, parsley, and the remainder of the stock, put it on a slow stove for an hour, skimming it carefully, now strain it and add the stock the giblets were boiled in (the giblets should be served in the tureen ), thicken with flour, put in the Madeira, orange juice, sugar, and cayenne pepper. Boil for a few minutes, pour into the tureen and serve.

WHITE GIBLET SOUP.

Ingredients. — 4 sets of giblets, 1 pint of asparagus points, yolks of 4 eggs, 1 pint double cream, 1 pint Bechamel, 2 quarts of white stock.

Prepare the giblets as in preceding recipe, strain the stock then add the Bechamel and cream, and serve.

HARE SOUP.— PUREE DE LIEVRE.

EXCELLENT SCOTCH RECIPE.

Ingredients. — 1 hare, water, 1 small turnip, 2 carrots, 2 onions, 3 or 4 peppercorns, pepper and salt to taste, butter and flour.

Skin the hare, taking care to keep as much of the blood as possible. Cut up the hare in pieces, put them in q. little water and let them remain so all night. Next day put the hare in a pan ana cover with water, keeping back all the best parts, add thei vegetables and peppercorns and boil all well till the meat comes off the bones. Now strain- the liquor into another pan, add the blood, stirring it all the time till it boils. When this is done cut the best parts of the hare into small pieces, brown them in a stewpan with an onion and a little butter and flour, then stew till quite tender in a little of the stock, add them to the soup, season with pepper and salt, and serve. If wanted very rich add a small quantity of Liebig Company’s Extract.

HARE SOUP.— PUREE DE LIEYRE (ENGLISH RECIPE).

Ingredients. — 1 hare, butter and flour, 1 sliced carrot, 1 turnip, 3 onions, a small teaspoonful of black pepper, a bunch of sweet herbs, 1 tablespoonful mushroom ketchup, 1 glass of port wine, 2 quarts of common stock.

Cut the hare into pieces and put it into a jar with the vegetables, black pepper, herbs and stock, seal down the jar closely and place it in a pan of boiling water and simmer till the meat is in shreds, now strain the soup into a saucepan, thicken with a piece of butter rolled in flour, add the ketchup and port wine, season to taste and serve. When wauted very rich lib. of gravy beef and a slice of lean ham should be added.

LAMBS’ TAILS A LA PARISIENNE.— PUREE PARI- SIENNE (FRENCH RECIPE).

Ingredients. — 12 lambs’ tails, 2 old fowls, 4 slices lean haul, 4 large onions, a faggot of herbs, 2 blades of mace, 1 pint asparagus peas, 1 pint of boiled cream, 4 yolks of eggs, 1 pint of Bechamel, 2 quarts of white stock, white braise.

Procure the tails from the butchers ready scalded, blanch them and put them into a white braise (see Sauces), when very lender take them out and cut them in pieces 2 inches long, now put them in a small stewpan till wanted. Line the bottom of the second stewpan with the ham, fowls cut in joints, onions, herbs, mace, and 1 pint of water. Put the stewpan on the fire to draw very slowly for an hour (taking care the contents do not catch). Strain it and skim off the fat very carefully. Boil the asparagus peas in some of the stock the fowls were boiled in, and put them and the remainder of the stock to the lambs’ tails. Put the stewpan on the side of the stove to boil for a few minutes. Make a liaison of the eggs and cream, strain it and add the Bechamel. Take the soup from the fire, put the liaison in and keep stirring all the time, then put it on the fire until it begins to come to the boil, and be sure you keep stirring all the time it is on the fire, and it is ready to serve. All white soups should be kept warm in a bain marie, if the kitchen does not possess one put the soup pot into a stewpan of hot water and set it on the side of the stove.

LENTIL SOUP. — PUREE DE LENTILLES.

Ingredients. — 1 pint of Egyptian lentils, 3 quarts of vegetable stock, 2 onions stuck with cloves, a blade of mace, a bay leaf, 1 carrot, a little parsley, 2 eggs, a pat of fresh butter, pepper and salt to taste.

Wash the lentils in cold water, then put them in a saucepan with 3 pints of cold water, the onion, mace, and bay leaf. Let them boil until in a pvdp, adding occasionally a little more cold water. Now strain off the water and pass the lentils through a sieve, dilute with the vegetable stock ■and make the puree quite hot. Add the butter and eggs beater, up with a little water and strained, and send to table with fried dice of bread. A very little curry powder may be added and is considered by some an improvement.

LOBSTER BISQUE.— BISQUE D’HOMARD.

Ingredients. — 1 large lobster or 2 small ones, 2oz. of butter, 3 tablespoonfuls of sifted flour, 1 pint rich stock, 1 pint cream, salt, pepper.

Chop lib. of lobster meat very fine and beat it well in a mortar, melt the butter in a saucepan, add the flour and when quite smooth put it to the stock. When boiled up add the lobster meat, 1 tablespoonful of fresh butter, the cream, salt, pepper, and mace. Send to table very hot.

LOBSTER BISQUE (ANOTHER WAY).

Ingredients. — 2 hen lobsters, 2oz. fresh butter, 1 head of celery, 1 carrot, small piece of mace, thyme, pepper and salt, 1 pint white wine, 1 pint rich stock, 1 quart of veioutb sauce, the juice of \ a lemon, a little cayenne.

Remove all the meat from the lobsters, keeping the coral, spawn, and pith. Cut the meat in small pieces and put them in a stewpan with the butter, celery, and carrot, cut fine, also the mace, thyme, pepper, and salt. Fry over the fire for 5 minutes, then add the wine and let all boil quickly for 20 minutes, strain the lobster into a sieve and pound thoroughly in a mortar, then put it back with the pith into the stewpan, add the stock and veloute sauce (see Sauces). Rub the puree though a tammy, and put aside in a cool place till wanted. Ten minutes before dinner warm the bisque, stirring all the time to prevent curdling, season with the lemon and cayenne pepper. Add the coral or spawn, which must be pounded with a small bit of butter and passed through a hair sieve, and serve very hot.

LEEK SOUP.-- SOUPE AUX POIREAUX.

Ingredients. — Liquor in which a sheep’s head has been boiled 3 quarts, the remains of the head, 8 leeks, a handful of oatmeal, pepper and salt to taste.

Put the remains of the sheep’s head to the liquor in which it has been boiled, simmer for 1J hours, remove the remains of the head and strain, then add the leeks cut small, oatmeal and seasoning. Simmer for another hour and it is ready.

N.B. — This soup is an excellent cure for colds.

MUTTON BROTH.— BOUILLON DE MOUTON.

Ingredients. — A neck of mutton, 4 quarts of water, 2 carrots, 1 turnip, head of celery, 2 onions, a little thyme, tear spoonful of chopped parsley, pepper and salt, 3oz. of pearl barley.

Cut the mutton into neat cutlets, slice the vegetables and put them into a stewpan, then add the water. Season with pepper and salt, and carefully remove any scum that rises. When the meat and vegetables are quite tender put in the barley (previously soaked), simmer again for 4 an hour. Skim off any fat and add the parsley. Put the cutlets in a tureen and pour the broth over them. Send to table very hot. Where many vegetables are liked, some cut in strips and well boiled can be put in the tureen.