together; cannot he too much mixed. Have some larding pork cut into thin shreds, and. about 1 inch long ; lay them in squares at the bottom of the dish ; place a layer of meat 1 inch thick ; press it doAvn firm with a wooden spoon, so as to leave no spaces at all. Now place some more strips in the same way, and then meat, and continue doing so until the dish is full, finish with another layer of the strips, and then 2 whole bay leaves. Next put the lid on ; then make a paste with flour and water, and put a strip round where the lid fits on the dish, so as to keep it tight down. See again that the hole in the lid is quite clear. Bake 2^ hours in a moderate oven ; leave it to get quite cold. Eemove the lid ; then take away the two bay leaves. This dish can either be turned out, covered and decorated with a good aspic jelly, or it can be served in its own dish, and covered with aspic jelly. N.B. — To ascertain whether the meat is sufficientl3>- seasoned before placing it in the dish, cook half a tea- spoonful in a small tin, and taste it. N.B. — This dish can be made with hare, or game, or chicken and ham (ham must be cooked first), or chicken livers, alone or mixed with veal. If mu,shrooms are not available, use 1 wine-glassful of ketchup. In the cold season, when game is plentiful, it is possible to make several patds at a time, but those you want to keep a little time, treat in the following SUNDBIHS. 203 iiianiiGr. When, cold^ remove the hay leaves j press down the meat for some hours with a heavy weigdit ; i then poui' over some hot fat like for potted meats. Put hack the lid, and paste the opening and the little hole at the top with strong paper, 504.— Rabbit Fillets. Cut up a rahhit into well-shaped fillets and joints ; toss them in 1 to 1^ ounce of butter, add 2 wine-glass- fuls of white wine, 3 wine-glassfuls of stock, a bunch of herbs, pepper, and salt✪ Rabbit Fillets. Simmer slowly until cooked ; take out the rabbits, and continue to simmer the sauce until it is reduced to half the quantity; then strain it, pour it over the fillets, and when cold, egg and bread-crumb each fillet, and fry a pale gold colour. Serve alone with fried parsley, or with a tomato I sauce. S 505. — Cold Mauritius Mould, ji Cut U]D one chicken ; toss it in 2 ounces of butter ; f add half a pint of stock, 2 ounces of rice, 1 chopped | Spanish onion (2 chopped tomatoes or 2 tablespoonfuls | of tomato sauce if you have them), 1 teaspoonful of P curry powdei’, salt to taste✪ Cold Mauritius Mould. Simmer all this slowly until it is quite cooked, and the stock absorbed. Re- move all the bones from the chicken, and chop the meat up ; now fill a mould with layei's of rice and layers 20-1 WnOLESOME COOKEEY. of cliicken, press it well clown as you would a Malvern pudding ; place a weight over ; leave it for some hours, or until next day; turn out and eat cold alone or with a salad. You can make this look well by decorating the top with aspic jelly, small pieces of beetroot, capers, etc. The remains of this dish will make a simple soup “ a la Reine ” with the addition of a good milk stock. 1 pound of veal cutlet can be substituted for the chicken. 506. — Whole Calves’ Liver Larded. ✪ Whole Calves’ Liver Larded

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together; cannot he too much mixed. Have some larding pork cut into thin shreds, and. about 1 inch long ; lay them in squares at the bottom of the dish ; place a layer of meat 1 inch thick ; press it doAvn firm with a wooden spoon, so as to leave no spaces at all. Now place some more strips in the same way, and then meat, and continue doing so until the dish is full, finish with another layer of the strips, and then 2 whole bay leaves. Next put the lid on ; then make a paste with flour and water, and put a strip round where the lid fits on the dish, so as to keep it tight down. See again that the hole in the lid is quite clear. Bake 2^ hours in a moderate oven ; leave it to get quite cold. Eemove the lid ; then take away the two bay leaves. This dish can either be turned out, covered and decorated with a good aspic jelly, or it can be served in its own dish, and covered with aspic jelly. N.B. — To ascertain whether the meat is sufficientl3>- seasoned before placing it in the dish, cook half a tea- spoonful in a small tin, and taste it. N.B. — This dish can be made with hare, or game, or chicken and ham (ham must be cooked first), or chicken livers, alone or mixed with veal. If mu,shrooms are not available, use 1 wine-glassful of ketchup. In the cold season, when game is plentiful, it is possible to make several patds at a time, but those you want to keep a little time, treat in the following SUNDBIHS. 203 iiianiiGr. When, cold^ remove the hay leaves j press down the meat for some hours with a heavy weigdit ; i then poui' over some hot fat like for potted meats. Put hack the lid, and paste the opening and the little hole at the top with strong paper, 504.— Rabbit Fillets. Cut up a rahhit into well-shaped fillets and joints ; toss them in 1 to 1^ ounce of butter, add 2 wine-glass- fuls of white wine, 3 wine-glassfuls of stock, a bunch of herbs, pepper, and salt. Simmer slowly until cooked ; take out the rabbits, and continue to simmer the sauce until it is reduced to half the quantity; then strain it, pour it over the fillets, and when cold, egg and bread-crumb each fillet, and fry a pale gold colour. Serve alone with fried parsley, or with a tomato I sauce. S 505. — Cold Mauritius Mould, ji Cut U]D one chicken ; toss it in 2 ounces of butter ; f add half a pint of stock, 2 ounces of rice, 1 chopped | Spanish onion (2 chopped tomatoes or 2 tablespoonfuls | of tomato sauce if you have them), 1 teaspoonful of P curry powdei’, salt to taste. Simmer all this slowly until it is quite cooked, and the stock absorbed. Re- move all the bones from the chicken, and chop the meat up ; now fill a mould with layei's of rice and layers 20-1 WnOLESOME COOKEEY. of cliicken, press it well clown as you would a Malvern pudding ; place a weight over ; leave it for some hours, or until next day; turn out and eat cold alone or with a salad. You can make this look well by decorating the top with aspic jelly, small pieces of beetroot, capers, etc. The remains of this dish will make a simple soup “ a la Reine ” with the addition of a good milk stock. 1 pound of veal cutlet can be substituted for the chicken. 506. — Whole Calves’ Liver Larded.

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