National viands à la mode

The eggs should have been stirred with the point of a knife full of rice flour and a tablespoonful of cold milk. Pour over mould, then turn out. Fruit Flummery Take equal portions of raspberries and currants (about a pound of the latter and four cups of the former) ; pick the currants from the stems and put them with the raspberries in a bowl, crush the fruit well between the fingers, and then strain through a cloth. To two-thirds of the juice add one-third of water, sweeten to taste, and set on to boil. Mix some cornflour with water, and when the juice boils pour it in carefully, stirring all the time to prevent lumpiness, but it must not be too thick. When cold it should appear of the consistency of jelly, and should be eaten ice cold with ice-cold milk. Goose a la facon de Mecklenburg After the goose has been drawn and cleansed, stuff it with the following mixture. Cut up eight apples in quarters, removing peel and core. Mix in with them fourteen ounces of sultanas and currants, and season with a little cinnamon. Then add three handfuls of fine breadcrumbs and two eggs. After stuffing the goose with this, truss it, and put it on a baking dish with a glass of water. Spread good dripping or butter all over it, cover with foolscap paper, and bake in a moderate oven for two hours, well basting it constantly. Whilst the goose is cooking chop a good-sized red cabbage and cook it gently in a little thin stock, and when nearly done add to it six sausages slightly fried in goose fat, and when the cabbage is quite done pour in three spoonfuls of vinegar. When the goose is cooked dish it with the red cabbage and sausages. Pour over a little broth to the cooking stock, let it boil up, strain it, and send up in sauce tureen. Goose Breasts Pfaffenschnitzel Take the breast of a young fat goose immediately after roasting it, and cut into slices half of a finger breadth, and so cut that at each slice there remains a portion of the fat skin. These pieces must then be tastefully arranged on a dish. The juice that oozes out must be carefully caught in a basin and mixed with butter, some glaze, pepper, lemon juice, or ketchup, and poured over the whole. Hahnenkamme Cretes de Coq Cut off the outside tips of some cock's-combs, put them in a saucepan with cold water, and let them just warm through over the fire, stirring frequently with the hand and slightly pressing with the fingers, so that all the blood is squeezed out and they become perfectly white. The water must then be changed and heated again, and when the water begins to get hot rub each cock's-comb over with coarse salt, so as to remove the outer fine skin. They should now remain standing a few hours in lukewarm water, which should be occasionally renewed ; after which boil them till tender in some fat stock seasoned with salt and lemon juice. Hase Filets de Lievre a la Potsdam Take out the fillets from a hare, season them well with pepper, salt, and aromatics, and lay them in good clarified butter. Put the bones and trimmings in a little good stock, which boil together, and when cooked pass through a fine sieve and add four spoonfuls of good vinegar and some sweet herbs. Reduce this, and then put in a small pot of red currant jelly melted and a dessertspoonful of