eggs on the top

(sec POACHED ECCS). To Roast Rabbits.—Tru the same way as a hare, but cut off the ears stuff them with the following Mince the liver with a bit of ham or suet, some parsley, and leuion-thyme, a teacupful of bread cruinus, pepper and salt mix all together with one egg; put the stuffing in the; rabbits; sew them up, and after you have skowered them, fasten them with a piece of cord to keep them in shape rub them over with butter or fresh dripping, and put them; to roast at a clear fire, basting them well while they are roasting two will take one hour to roast; if one, three-quarters j of an hour will do it. Dish them, and pour over them melted Stowed butter, Rabbit.—Skin with lemon pickle in it, and cut off the head, then the four legs, divide the body into five pieces, and steep them for a few minutes in cold water, with a little salt in it, after which drain them. Brown two ounces of butter in a stew-pan with the same of flour, and two onions finely minced, then put in the pieces of rabbit and brown them nicely on both sides, add about a pint of second stock, a little black pepper, and a tablespoonful of ketchup, and let them simmer slowly with the cover on till tender. Should the gravy get too thick before the rabbit is tender, add a little more stock, dish neatly in a circle, with the sauce in the centre. Rabbits Smothered in Onions.—Take one or two rabbits as you require, wash them well, cut ofT the feet and ears, tru them, cut the joints, and bring the hind legs forward, and pre the fore legs back; turn the head round upon the shoulder, and fasten a piece of cord round the body; put them in a stew-pan, with as much boiling water as will cover them, add one pound of onions cut in four put the cover on, and let them stew till the rabbits are; tender. Mix a tablespoonful of flour with a teacupful of cream, take out the rabbits and put in the cream, and stir it with a wooden spoon till it boils add pepper and salt to taste. Dish the rabbits, and; cover them with the sauce mixed with Ra.bbit.—Skin, the onions. Curried divide, wash, and drain a rabbit same as for stewing put it on in a small stew-pan, just large enough to; hold it, cover with white stock, put on the lid, and let it simmer slowly for an hour, or till tender. Make a curry (as in recipe for Savoury Dish of Curry), using the stock in which the rabbit has been cooked to mix it with, when finished put in the pieces of rabbit, and let it simmer by the side of the fire for a few minutes. Before dishing add two tablespoonfuls of cream, and a little salt if nece ary. Serve on an entrde dish, with a wall of boiled rice round it, garnished with parsley and beetroot. ENTREES AND MADE DISHES. Force-Meat.—Mince veiy fine the following ingredients Four ounces of beef suet, the same quantity of cooked veal or beef, a teacupful of bread crumbs, one grated nutmeg, pepper and salt, a little minced parsley, a sprig of marjoram minced or rubbed to a powder, mix all together, and moisten with the beaten yolk of eggs; form into balls, and fry them in fresh keys.— dripping Force-Meat a light brown, for or Fowls, use it for Veal, stuffing. and TurMince fine half a pound of veal, previously parboiled, and four ounces of ham, add one teacupful of crated bread, and moisten all together with an egg ana three tablespoonfuls of white stock. Season with a little grated nutmeg, lemon, and white pepper. Chestnut stuffing.—Prepare forty chestnuts as for chestnut sauce, and mix with veal stuffing as described in the foregoing recipe, omitting the bread, or with finely-minced fresh pork, highly seasoned: This stuffing is very much liken with turkey. Force-Meat for Fish.—Take the meat of a large haddock, pick out all the small bones, mince it finely with four ounces of beef suet, a breakfast-cupful of grated bread chop a dozen tinned oysters, with some parsley, a small; onion, and season with cayenne pepper and salt mix all together, bind it with a beaten egg and a little of; the oyster liquor, form into balls, and fry them a nice light brown, or use it for stuffing. 548 Plain Stuffing.—Mix four ounces of minced beef suet with a breakfast-cupful of bread crumbs, minced parsley, a little stock, salt, and pepper, and bind it with one egg. This stuffing is used for veal and fowls, and sometimes for fish Stuffing for Turkey-— Mince one pound of veal, previously parboiled, together with four ounces of lean ham add one breakfast-cupful of grated bread, Scald and beard; one dozen oysters, then mince them, find add to the stuffing, with a little of the liquor; season with a little white pepper and salt; a little pounded mace may be added, if liked, and moisten all together with an egg. Brain Cakes.—Mince two ounces of suet, a little parsley, and sweet marjoram, and some grated bread have the brains parboiled and mix them all together.; Season with white pepper, salt, and grated nutmeg, and bind it with an egg make them into small round cakes, about half an inch; thick, and brown them in the frying-pan with fresh dripping. Put them before the fire on a sieve to drain before dishing. Ri oles.— Mince very fine some cold fowl, chicken, or veal, and a little lean ham season with the grating of half a lemon, pepper, and; a little salt, and moisten with white stock. Make a paste of the following Four ounces of flour, two ounces of lard or butter, and a little salt, moisten with an egg, and a little water to make it a proper stiffne ; roll it out twice, cut it with a round tin cutter four inches wide, brush them round the edge with beaten egg put a little of the mince in the centre of each, turn them; over, and bring the edges together; pre it down to make it stick, then brush them with egg, and strew over them either some vermicelli boiled and dried, or grated bread. Fry in boiling fat to a nice light brown, lay them on a sieve before the fire to drain keep them hot, and, when wanted, dish on a napkin,; and garnish with parsley. Veal Ringlets.—Mince finely any scraps of cooked veal, rabbit, or fowl, along with a little boiled ham season with white pepper, salt, and a little nutmeg,; add a tablespoonful of bread crumbs, one egg, ana two tablespoonfuls of white stock, and mix well together. Take four small tin shapes, or tea-cups, butter them well inside, take a few pickled, French beans, cut them in small strips, cut some slices of lean ham or tongue the same size, and all one length place round the tin or cup one strip of beans, and; one of ham or tongue, alternately, at a small distance from each other them with the mince, cover them with a piece of clean; fill paper, and set them in a stew-pan with boiling water, two inches deep let it boil slowly, taking care that the water does not; boil into the cups, ana steam for half an hour with the lid on. Have the dish you are to serve them up on very hot, turn them upside down, and let them stand a little have a teacupful of milk, a tablespoonful of flour, a little; pounded mace, and salt stir it until it boils, draw off the shapes, and pour the; sauce round the ringlets. Ca erole of Rice.—Wash half a pound of whole rice, melt one quarter of a pound of beef suet, taking care it does not brown, put the rice in the stewpan amongst the fat add as much water or white stock as will cover it, and; a little salt. Let It stew till it gets soft, stirring occasionally, to prevent it from sticking or burning. If you find it too thick, add a little more water beat it well till it gets thick and smooth let it stand the rice; till about cold; an butter inch a in plain thickne . mould, and When line it is it; firm, with fill it with mince of any kind, curried rabbit, oysters, or macaroni. One hour before dinner put it into a stewpan or steam-pan cover it close, and let it remain till wanted. Turn the; mould upon the dish, let it stand for five minutes, then draw it off, when the ca erole will drop out. It may be served as it is, or the top may be cut off, leaving the rice border or, if wanted brown, beat up an egg with a little fat, brush; over with it, Croquettes and put it in a quick of Rice oven^to and brown Force-Meat.— Put on in a stew-pan two ounces of the best whole rice and one ounce of beef suet in two pints of water let it.boil, stirring occasionally, till it becomes very thick,; tUen add about one breakfast-cupful of force-meat, break an egg into it, and let it st^nd till cold, Divide into eight pieces, form each like a jargonelle pear, dip in egg and bread crumbs, and fry in boiling fat, stick a clove into the thick end of each, and a small point of a quill into the other, so as to complete the appearance of the jargonelle. Dish upon a table-napkin, with the points Croquettes meeting in the centre, Veal.—Take and garnish with parsley of the remains of cold dre ed veal, remove the skin and gristle, and mince it finely with cold ham or tongue, a little grated bread, and a few mushrooms, season with grated nutmeg, pepper, salt, and a few grains of cayenne. Put it on in a sauce-pan with a little strong stock made from the veal bones and trimmings, ana let it simmer fasten When. minutes, then put it out on a flat dish to cool quite cold form into balls or corks of an equal size, roll them in beaten egg, then in fine bread crumbs, and fry in boiling fat. Put them in the oven a minute to drain, serve on a napkin, and garnish with parsley. Croquettes of Sweet-Breads.—Cut equal quantities of parboiled sweet-breads and cooked mushrooms into quarter-inch dice. Mix together in stiff white sauce, make it quite hot, but do not let it boil, then put it out on a dish till cold. Prepare some fine bread crumbs, divide the mixture into balls of an equal size, and dip them in beaten egg seasoned with white pepper and salt, then roll them in the bread crumbs, and fry in boiling fat. Serve on a napkin, and garnish with parsley. This is a good way to use up the trimmings of sweet-breads from the shaping of cutlets of sweet-breads, as well as the mushroom stalks left from mushroom toast. Ca.nnelon.—Have very finely minced one pound of cold meat and half a pound of bacon or ham. Add six ounces of bread crumbs, a little pepper, salt, and finely-chopped parsley. Beat two eggs, and add to them a teacupful of stock. Mix all thoroughly with this liquid, and form the mixture into a roll. Tie it up in a pudding cloth, and steam or boil it for two hours. Serve hot with a good gravy or tomato sauce, or, if preferred cold, pre it between two plates, and when cold cover it with brown or tomato sauce to which a quarter of an ounce of leaf gelatine has been added. Garnish it with tomatoes or any salad. Croquettes of Cold Beef or Mutton.— Take any scraps of cold roast meat, free it from skin and gristle, and cut it into quarter-inch dice, then mix with it about a third of its quantity in tinned or cooked mushrooms, also cut in small dice. Brown one ounce of butter with the same of flour in a small stew-pan, add about half a pint of strong stiff stock, season with black pepper, one tablespoonful of ketchup, one de ertspoonful of special vinegar, and salt if nece aiy after which let it boil gently for ten minutes, stirring; constantly, then add the meat and mushrooms, and heat thoroughly, without boiling. When ready pour it on to a large flat dish, and let it stand till cold and quite set, then form into balls of an equal size, roll them first in flour, then in egg and bread crumbs, and fry in boiling fat to a nice golden brown. Put them in the oven to drain for a minute or two, serve as hot as po ible on a neatly-folded napkin, and garnish with sprigs of green parsley. Croquettes of Potatoes. Boil and peel six large potatoes, pa through a wire sieve into a basin, add one egg or the yolks of two, and season with black pepper ana salt. Mix well, and let it stand till nearly cold, then form into twelve or fourteen balls, roll them in flour, then in beaten egg, and lastly in bread crumbs. Fry them in boiling fat to a nice golden brown, then put them in the oven for a minute to drain, and Stewed serve neatly Ox dished Palates.—Get on a napkin. from four to six ox palates, wash them well with salt and water, put them on to boil slowly for an hour, then take them out and skin them let the water remain, reduce it to half a pint, and strain { it. When the palates are cold, trim them neatly, spread them over with force-meat or lain stuffing, and roll or tie them with a bit of tape. S rown a piece of butter with flour, brush the palates over with a beaten egg, put them in the stew-pan and brown them, pour in the stock which you strained, shake them till they boil, and let them simmer till wanted. Before dishing, add a teaspoonful of ketchup, cut off the tape, place them neatly round the dish, and pour Haro the sauce Cutlets.—From in the centre. the back,, of. a parboiled.... hare take half a pound, and mince it fine with six ounces of fat bacon or ham, add to these one onion minced separately, six leaves of sage bruised, and one teacupful of grated bread, season with a pinch of cayenne and a little salt, moisten with an egg. knead a little and flatten, cut from it with a cutlet-cutter nine cutlets, fry them in boiling lard or dnpping, and put on a dish to drain. Turn out into the centre of a corner dish a breakfast-cupful of mashed potatoes or boiled whole rice, garnish the top with beetroot and parsley, place the cutlets around it on their ends, and between each put little sprigs of parsley. It will be easily understood that it is more economical to make those cutlets when making hare soup. Darioles of Beef (For a Single Entree)... —Trim the skin and fat from three-quarters of beef, cut from the juicy side of the round, scrape it down on a board, extracting the sinews, pound in a mortar, pa through a wire sieve, then weigh and put on a dish. Put a third of the weight of the meat in butter into a mortar, pound a little in order to soften it, add two thirds in flour panada, pound together, then add the beef and pound again, drop in two eggs, one at a time, mixing well between each, and season with black pepper, salt, and ketchup. Butter ten dariole moulds, hll with the mixture, and cook in water just off the boil for about half an hour. When ready turn out in a circle, put stewed mushrooms in the centre, pour a little brown sauce over the darioles, and sprinkle a few chopped truffles on the top of each. To make the panada, brown two ounces of flour in the oven, put on in a small sauce-pan half a pint of brown stock with half an ounce of butter let it boil, then add the flour, stirring quickly till it thickens; and leaves the sides of the pan, after which put it out on a dish to cool before making use of it. Blanquette of Lambs' Sweet-Breads. —Make a ca erole or border of mashed potatoes about three inches deep, brush it with beaten egg, and brown in the oven. Soak and scald ten sweet-breads in the usual way, and cook them in a little white stock about fifteen minutes, put them out on a dish to cool, then cut them into scollops a quarter of an inch thick. Make a nicely-seasoned white sauce, put the scollops into it along with a few cooked mushrooms cut in small pieces. To them a little till quite hot, but do not let them boil; dish in the ca erole with the sauce poured over them. Little Souffles of Oysters.—Take six ounces of boiled whiting, cut it down small, and pound it in a mortar with the beards of six raw oysters. Melt one ounce of butter and mix smoothly into it one ounce of flour; add half a gill of oyster liquor and a little of the water in which the whiting was boiled. Stir it till it boils, and allow it to boil for three minutes, then draw it aside and stir in the yolk of one egg, a little pepper and Add salt, and the pounded fish, mixing all thoroughly. half a gill of switched cream, and the six oysters, cut in small pieces. When the mixture has cooled a “ttle stir in gently the whites of two eggs, which have been beaten to a stiff froth. Butter seven small shell tins, fill them, and cook for half an hour, in water just off the boil. Dish them in a circle, with white oyster sauce poured round, and a suitable garnish in the centre. Quenelles.—Remove the meat from a f rcshlv-boilen hen lobster, pound it well in a mortar, then add to it an equal proportion of butter, one teacupful of grated bread soaked in a little white stock, the yolks of three eggs, and the whites of two. Season with white pepper, salt, grated nutmeg, and a small punch of cayenne. Mix all well together, and pa through a fine wire sieve with a wooden spoon. Before filling the moulds, it is better to ascertain whether it is firm enough, by trying a de ert-spoonful in boiling water; ana if too soft, the addition of another egg will be nece ary. ill the quenelle moulds nearly to the top, cover with white paper, and cook in water Just off the boil for thirty minutes. Dish neatly with prepared prawns or shrimps, heated in a little stork, in the centre, and white fish sauce slightly flavoured with e ence of anchovies poured round them garnish the top of each quenelle with a pinch of finely; chopped green parsley. Creamed Lobster.—For a double, entree, put a good hen lobster on in boiling water with a little salt, let it boil for twenty When minutes, then take it out and allow it to cool. quite cold, take off the claws, break up the body, remove the spawn and soft meat, which pound together in a mortar then add to it the fillets of three fresh whitings previously; scraped down, also four tablespoonfuls of fish stock made from the bones and skins of the whitings. When thoroughly pounded and pa ed through a wire sieve, weigh, put it into a basin, and to a pound of the mixture allow one pint of cream switched a little, mix thoroughly, adding the cream by degrees, and season with white pepper, salt, and grated nutmeg. Have the firm meat of the lobster broken into twenty small pieces, brush with butter as many small tin shells or moulds, line each thickiy with the cream, put one of the pieces in the centre, then fill up with the cream, covering well in the pieces of lobster, and cook, with a buttered paper over them, for half an hour in water just off the boiL Lobster Cutlets.—Make a force-meat same as LOBSTER QUENELLES recipe for (see above). Butter the number of cutlet pans required, then ornament with small pieces of the lobster reserved for the purpose, fill with the force-meat, and cook in water just off the boil for twenty minutes. Dish in a circle on a border of mashed potatoes, fill the centre with prawns or other suitable garnish.and pour white fish sauce round the base. Quenelle Force-Meat.—This preparation is made of raw fish, meat, poultry or game, bread panada, butter, eggs, stock, and seasoning. For a double entree eighteen ounces of the raw material is required, which must be weighed exactly after having been scraped down, pounded in a mortar with about one gill of stock, and pa ed through a wire sieve. Pound slightly in a mortar six ounces of butter, add twelve ounces of bread panada, pound and mix a little more, then add the pounded fish, meat, or fowl, as the case may be pound thoroughly together, dropping in at intervals of; a few minutes two eggs, and the yolks of other two, pounding well between each, and finish by seasoning with white pepper, salt, and grated nutmeg. The stocks used for mixing with the pounded fish, meat, fowl, or game, and also to make the panada, should be made from the bones and rejected parts of the Roman same, and Pudding.—Put reduced to make it strong. six ounces of Italian macaroni in a stew-pan, cover with cold water, let it come to the boil, then draw to the side and simmer slowly for two hours, occasionally adding a little water, strain through a sieve, and cut the pipes into pieces about an inch long. Have six ounces of double Gloucester cheese grated, cut in strips six ounces of cooked fowl or rabbit, and mix all together in a basin with two de ert-spoonfuls of made mustard, a pinch of cayenne, and a little salt, and moisten with a tea-cupful of cream. Butter a melon mould, sprinkle it over with vermicelli, then line with puff paste, pre ing it gently, that it may take the form of the mould, fill with the mixture, cov *r with puff paste, and bake in a moderate oven for an hour and a half, then turn out into a corner-dish, and pour round it half a pint of hot brown soup. Beef-Steak Pudding.—Take one pound of flour, and half a pound of beef suet, mince it very fine put them in a basin with a little salt, and mix it with; cold water, make it Into dough,.and roll it out about half an inch thick butter a basin, and line it with the paste. Have some; steaks cut off a rump of beef, beat them a little with a rolling-pin season them with pepper and salt, mince two onions small,; mix them with the pepper, and salt roll up the steaks and pack them neatly in the basin,; add a little gravy and a tablespoonful of ketchup, egg the edge of the paste, and fold it over closely. Butter the middle of a pudding cloth, shake some flour on it, tie it over the mouth of the basin, put A it in a pan of boiling water, and boil it three hours. quarter of an hour before you dish it, take it out of the water, take off the cloth, and turn it on the dish on which you are to send it to table. When wanted, Steamed draw off the Beef-Steak*—Take basin, and the pudding will drop out. one pound of G50 Bteak from the round and remove from it all skin and fat. Cut the meat into eight or nine pieces put them in an enamelled pie-dish and sprinkle them with; a little salt. Put a piece of paper over the dish, and then another dish of the same size. Have ready a pan with about an inch of boiling water in it put an open ring or hoop in the centre of the pan, and; set the dish with the meat on it. Put the lid on, and steam for two hours. Cut one dozen green onions in small pieces, and, after the steak has been steamed for half an hour, put them into a pan of boiling water with a little salt and sugar in it, and boil them for an hour and a half. There should only be enough water in the pan to barely cover the onions. Half an hour before the steak is ready, brown in a small pan one ounce of butter, with one ounce of flour, and put it aside. Just before dishing the steak, stir the juice from the meat into the flour and butter, and boil it for a few minutes. Add a de ert-spoonful of ketchup, a little black pepper, and the onions, with the water in which they were boiled. Dish A Savoury the steak and Dish pour this of Curry.—Peel sauce over it. two onions and two apples, extracting the core from the latter, and mince very fine. A stalk of rhubarb may be used instead of apples. Melt one ounce and a half of butter in a frying-pan, put in the apples and onions, hold it over the fire, stirring carefully with a wooden spoon till they become a dark brown. Mix in a basin one tablespoonful of curry powder and one of flour, with a little milk or white stock, add to the mixture in the frying pan, along with a small lump of sugar, mix together and let it simmer for five minutes. If too thick add a little more stock. Pour into a clean stew-pan, then put in the meat to be curried, such as veal, chicken, or mutton, previously parboiled, trimmed neatly of fat, skin, or gristle, and cut into small square pieces let it simmer slowly till tender, stirring occasionally,; taking care not to break the meat. Before dishing add a little salt, and three tablespoonfuls of cream. It may be served either on a flat dish, or in a corner-dish with a wall of boiled whole rice round it, garnished with parsley and pickled beetroot, or pieces of tomato. Dry Curry.—Take some sweet-breads, chicken, or veal, and fry them with a piece of butter: mince four onions and fry them shake two tablespoonfuls of curry powder over them, and; put all in a small stew-pan. Wash out the frying-pan with a teacupful of boiling water, pouring the contents into the stew-pan amongst the curry, add a little cayenne and salt, cover it closely, and let it stew till tender. Have the sauce reduced, add a tablespoonful of lemon pickle, and two of cream, stir, and let it boil for five minutes. Serve with boiled rice round the dish and the curry in the centre. Dry Curry, No. 2.—Mince two onions and two apples very small, brown two ounces of butter in a small stew-pan, add the onions and apples, and brown them well, taking care that they do not bum mix a large tablespoonful of curry powder and one of; flour, put into a stew-pan, stir constantly, and add one teacupful of cream have a quarter of a hundred of pandore oysters bearded,; and add to the curry, mix well together, and salt to taste. An hour before dinner, bu rter a round jelly-mould, and pre the curry into it. Have some rice boiled dry, and with it fill four buttered tea-cups, pre ing it down so that it may keep the form when turned out. Serve all up in a comer-dish, the curry in the centre, and the rice round about, and table-cutter garnish A with parsley. care Dish of Curry, with Cocoanut.—Have made one pound and a half of lean mutton or veal, or any and other meat, cut down into small pieces, put it on in a with stew-pan with two ounces of butter, shake over it one which de ert-plateful of finely-minced onions, cover and let it will simmer slowly for an hour, then add the half of a ping. cocoanut grated, with the milk, two tablespoonfuls of napkin, dry curry powder, one apple minced let it simmer gently for one hour longer, and add salt; to taste. ordinary-sized To Boil Whole Rice.—Have a clean pan half piece filled iwith boiling water and one de ert-spoonful of seeds salt. Put in the quantity of rice required, boil for veal fifteen minutes, stirring occasionally with a clean wooden again spoon, then strain through the colander, and run cold rich water colander on into it; let an lit empty drip for stew-pan, a few minutes, and put then it put on the the half. pickle