High-class cookery recipes

Bone a shoulder of mutton, mix all the above ingredients well together and stuff the mutton with them, roll it up into a neat shape not too long, sew it up, braise it in the stock for about two hours according to size. When done, take it out and glaze it : serve with brown or piquante sauce. This joint is very nice baked. Lark Pudding. Ingredients, Six Larks. Half a pound of Fillet Steak. Six Oysters. Half a pound of Liver Farce. One Shalot. A teaspoonful of chopped Mushrooms. Grated Nutmeg. Pepper and Salt. One gill of Brown Sauce. Suet Paste. Grease and line a pint-and-a-half pudding basin with good suet paste. Bone and clean the larks, stuff each one with liver farce with an oyster in the middle, wrap each lark up in a thin strip of steak, season each piece of steak with pepper and salt and a very little grated nutmeg. Put some pieces of steak in the bottom of the basin, put the rolled-up larks in neatly, sprinkle over the chopped shalot and mushrooms, pour in the brown sauce, fill in with any pieces of steak left, wet round the edge of the paste, put on the top crust, tie it up in a cloth tightly, plunge into boiling water and boil gently for two hours. Partridge Pudding. Ingredients. Two Partridges. Half a pound of Veal Cutlet. One gill of good Brown Stock. Pepper and Salt. One Shalot. Chopped Mushrooms. Suet Paste. Grease and line a pint-and-a-half pudding basin with good suet paste, cut up the veal cutlet and place it in the bottom of the basin, cut up the partridges into neat joints, lay them on the cutlet, sprinkle over pepper, salt, chopped shalot, and mushrooms, pour in the stock, wet the edge of the paste, put on the top crust, tie over with a cloth, plunge into boiling water and boil steadily for two hours. ( 155 ) VEGETABLES AND SALADS. Asparagus. Pick off the loose leaves, scrape the stalks, and wash them in cold water ; cut all the stalks the same length, and tie them together in small bundles, the heads all the same way. Put the asparagus into hot water with a little salt, and boil gently for about twenty minutes till tender, taking care not to break the heads. Serve the asparagus on a slice of thick toast dipped in the water the asparagus was boiled in. Hand melted butter with a few drops of lemon- juice in it. Jerusalem Artichokes a ritalienne. Ingredients, Two pounds of Artichokes. One giU of Consomme. Two ounces of Butter. Pepper and Salt. 1S6 Nutmeg. Lemon-juice. Italian Sauce (see Entrees). Wash and peel the artichokes, shaping them like small pears, of even sizes. Butter a stewpan with two ounces of butter, and arrange the artichokes in circles in it, sprinkle over a little pepper, salt, nutmeg, and lemon-juice; pour one gill of consomme to them, put the lid on, and simmer gently for half an hour, basting them occasionally ; they should colour a deep yellow. Just before serving, roll them in the consomme. Serve with Italian sauce round them. Brussels Sprouts. Ingredients, Two pounds of Brussels Sprouts. Two ounces of Butter. Salt and Pepper. Quarter of a saltspoonful of Carbonate of Soda.