High-class cookery recipes

Bone a large fowl, draw the skin of the legs and wings inside, spread out the fowl flat on the table, season with pepper, salt, and a little aromatic spice. Spread a layer of sausage meat an inch thick upon the fowl, add some long stripes of tongue or ham, some good black truffles, a few Pistachio nuts and some stripes of hard-boiled egg ; put a thin layer of sausage meat over all this, fold the fowl over both sides, roll it in a clean cloth, fasten the ends very tightly with string, braise it in some good stock for an hour and a half to two hours, according to the size of the fowl. When cooked and nearly cold, remove the cloth, as it always becomes loose, tie it up again tightly at both ends as before, press it between two dishes with weights on the top : when cold remove the cloth, glaze it all over, and garnish with chopped aspic jelly. Gibelotte de Lapin. Ingredients, One Rabbit. Two ounces of Butter. One Onion. Two Shalots. One clove of Garlic. One pint Poivrade Sauce. Cut the rabbit in pieces ; fry, or saute it in the butter: add the shalot, onion, and the brown sauce ; put it in the oven for one hour, being careful it does not burn. Twelve small new potatoes, previously cooked, may be added to this, or pieces of cauliflower or croutons of fried bread. Grenadins de Veau. Ingredients. One pound of fillet of Veal. Larding Bacon. Half a pint of second Stock. Some Carrots, Turnips, Onion and Celery. A bunch of Herbs. Cut the veal into neat cutlets, and half lard each one, braise them for half an hour in half a pint of second stock, put in a stewpan with a layer of carrots, turnips, onion, celery and herbs at the bottom, placing the grenadines on the vegetables ; cover them over with a buttered paper, and baste them repeatedly while cooking. When cooked, take out the grenadines, put them in the oven to brown. Strain the stock, and reduce it to one gill. Dish up the grenadines in a circle on mashed potato, pour the stock over, and serve some nicely-cooked vegetables in the centre. Grilled Steak a la Maitre d'Hotel. Ingredients, Half a pound of Eump Steak. Half an ounce of Butter. One teaspoonful of Lemon-juice. One dessertspoonful of chopped Parsley. Salt and Pepper. Have a bright hot fire, place the gridiron over the fire to warm ; grease the bars with a piece of fat, and lay the steak on it, let it cook for ten or fifteen minutes, turning it by sticking a fork into the fat, not into the meat. Mix the butter, parsley, lemon-juice, salt and pepper on a plate, into a little pat of green butter. When the steak is cooked put it on to a hot dish, and spread this pat of green butter over it. Jugged Hare. Ingredients, One Hare. One Carrot. One Onion. One Turnip. A bunch of Sweet Herbs. Quarter pound of Butter. Three ounces of Flour. One pint of Stock. One glass of Port Wine. One tablespoonful of Ked Currant Jelly.