Mrs. Maclurcan's cookery book

A chicken may be done in the same way — of course bone it ;— make the stock of the bones, season with a little lemon juice. This is a great improvement. Invalid Cookery. Kidney minced in the same way as beef with sippets of toasted bread and hard-boiled eggs grated on top. 308'— SPATCHCOCK. A young chicken Pepper ond salt 2 oz. butter. Mode.— A chicken freshly killed, picked and prepared, split it in halves through the middle of the breast and back ; now pepper and salt it and rub all over with butter, then place on a well greased gridiron and broil over a nice bright clear fire. "When cooked lay on a round of toasted bread and serve very hot. A pigeon done this way is delicious. 309— OMELETTE. Mode.— A couple of eggs (separate the whites from the yolks), the yolks only beat thoroughly for five or eight minutes, sprinkle in a little pepper and salt, also some chopped parsley (very fine) and a piece of butter. Beat all again well fry like pancakes in a little butter. 310— LIGHT PUDDING. Threepenny sponge cakes The peel and slice of half a 1 egg lemon Small piece of butter A little sugar Milk. Mode.— -Soak the cakes in sufficient milk and mi^ them -with the above ingredients ; beat 1all together ; bake in k quick oven. 311— ANOTHER LIGHT PUDDING. Mode.— Put half a pint of fresh milk into a saucepan to boil, beat one egg (the yolk and white well together), add to this a tablespoonful of flour and a pinch of salt ; beat the egg and flour with sufficient cold milk to make a batter, pour all this to the boiled milk ; keep stirring until well boiled in the saucepan. Turn out on a dish and serve hot. SAUCES. 312— WHITE SAUCE. ^ pt. of milk Salt and pepper to taste 1 dessertspoonful of flour A small piece of butter Mode. — Boil the milk, mix the flour to a smooth paste ; when the milk is boiling add the flour, pepper, salt and butter, stirring all the time until it thickens. When there is much cooking, it is wise to make a saucepan full of white sauce, as it is used in so many different dishes, and is chiefly the body of most sauces, 313— MELTED BUTTER. ^ lb. of butter Juice of a lemon A little cayenne. Mode. — Put the butter in a saucepan, place on the stove until it is melted nicely, add the juice of the lemon and cayenne ; serve in a sauce tureen. 314— MELTED BUTTER (Another Way). J lb. of butter j pt. of water 1 teaspoonful of flour Salt and pepper to taste. Mode. — Rub the flour in the butter until perfectly smooth in a saucepan, put on the fire and pour the water in very slowly until all is nicely blended ; allow it to come to the boil ; pepper and salt to taste. 315— PARSLEY SAUCE. J pt. of white sauce 1 teaspoonful chopped par- Pepper and salt sley. Mode. — Make your white sauce, and when just boiling add the parsley very finely chopped. Sauces, 316— EGG SAUCE. ^ pt. white sauce 1 hard-boiled egg. Mode. — Make the white sauce and chop up the egg rather small ; when boiling add the egg. 317— ANCHOVY SAUCE. ^ pt. white sauce 1 tablespoonful anchovy A little cayenne sauce. Mode. — Make the white sauce, when boiling stir in quickly the anchovy, and a little cayenne, 318— CAPEE SAUCE, i pt. white sauce 1 eggcupful of capers 1 tablespoonful of the liquor or vinegar. Mode. — Make the white sauce and add the capers with the liquor and boil.