High-class cookery recipes

Cut up the onion, carrot, and turnip and fry them in the butter in a stewpan with the herbs. Joint the hare into neat pieces and add it to the vegetables, and let it simmer gently for half an hour ; then mix the flour into a thin paste with a little of the stock, stir it to the hare, add the rest of the stock, and cook slowly for one hour. Just before dishing up add the port wine and red currant jelly. Dish the hare up neatly, strain the sauce over it : add forcemeat balls if liked. Forcemeat Balls. Ingredients, Two ounces of Beef Suet. Three ounces of Bread-crumbs. One teaspoonful of chopped Parsley. Quarter teaspoonful of chopped Thyme and Marjoram. Half teaspoonful of grated Lemon-rind and Nutmeg. One Egg. Pepper and Salt. Chop the suet finely, mix all these ingredients well together, roll them up into small balls. Poach them in boiling water for a few minutes and they are ready to serve. Kromeskis a la Russe. Make some mixture as for Darioles (page 85), and set by to get quite cold. When cold make it up into small rissoles, like a cork, and roll each in a piece of fat bacon or ham, and dip into batter and fry a nice light brown. Serve with fried parsley on a napkin. Batter for Kromeskis, Ingredients, Two Eggs. Two ounces of Flour (sifted). One tablespoonful of Salad Oil. One tablespoonful of Milk or Cream. Salt. Mix the milk and flour together, then add the yolks of the eggs, the oil and salt; whip the whites of the eggs and mix it very lightly. Dip each piece into the batter, and fry a nice light brown, and serve as above. Mauviettes en Caisse a la Lucullus. Ingredients. Larks, according to number wanted. Half a pound of Calf s Liver. Quarter of a pound of Bacon. Two Shalots. One clove of Garlic. Twelve whole Peppers. Six Cloves. Two Bay-leaves. A little Parsley. Marjoram. Thyme. Salt. Six Truffles, chopped fine. Three hard-boiled Eggs (yolks). First bone the larks, being careful not to break them. Then cut the bacon into small pieces, put it in a saute-pan with the shalot, garlic, and flavouring : let it fry until brown ; add the liver cut in pieces, and cook over the fire until brown, but not too much cooked. Put the contents of the sautepan into a mortar and pound it, then pass it through a wire sieve, return again to the mortar, and add the yolks of egg. When well mixed, add the truffles, and stuff each lark to resemble its natural shape. Oil some paper cases, and put each lark in a case. Brush over with salad oil and put in the oven until they are just cooked. Put the bones of the larks, half a pint of good stock, and one glass of Marsala, into a stewpan, and reduce it all to one gill. When the larks are cooked, put a spoonful of this sauce over each. Mauviettes a la Chipolata. Ingredients. Eight or ten Larks. Two Sausages. Liver Farce. Half a pint of Stock. A few Vegetables.