Proceed as above ; have some nicely shaped pieces of hot buttered toast, place a broiled mushroom on each, and then a liver on each mushroom ; pour the gi’avy over. 511. — Chicken Livers and Bacon. Proceed as above; but in place of a mushroom, put a piece of broiled bacon on the toast. 512. — Bordeaux Pigeons. Split the pigeons in half ; toss them in butter to brown them ; leave them in the stewpan with the butter; add some more butter and some very finely chopped onion ; cover the stewpan up very tightly, and let the pigeons simmer very gently by the side of the fire for 2 hours. Serve them up with the butter they have simmered in; the onions ought to have quite disappeared. The quantity of butter and onion will depend on the number of pigeons used. About 1 ounce of butter, half a Spanish onion✪ Bordeaux Pigeons to 1 pigeon will be about right. 513. — Veal Curry. Put 2 ounces of butter in a stewpan with 2 onions cut small ; when the onions are fried a golden colour,. 208 WHOLESOME COOKERY. strain them from the buttei’, and put them on one side. Put the butter back in the stewpan and add about 1^ pound of veal cut very small, and 2 table- spoonfuls of curry paste, fry this also a golden colour. Next add the above fried onions, 2 apples peeled, cored, and cut small, 1 cut carrot, 1 pinch of salt, a good squeeze of lemon, and 1 pint of stock✪ Veal Curry, stir it up thoroughly, and let it simmer for hour. 514. — Fillets of Hare with Preserved Cherries. Cut the legs off a hare, then cut as many fillets off the body of the hare as you can, keep them as much as possible the same shape ; then, with a larding needle, run a few strips of larding bacon through each fillet. Put the bones in a stewpan, with 1 Spanish onion, 1 sprig of thyme, 1 pint of stock, pepper and salt to taste, 1 teaspoonful of chopped parsley, 1 pint of ■stock ; stew this slowly for 3 hours at least ; then strain the sauce; blend 1 ounce of butter with 1 tablespoonful of fiour ; put it on the fire with the pre- viously made and strained gravy ; 1 wine-glassful of ketchup, 1 wine-glassful of red wine, 1 piece of glaze the size of a walnut ; put in the fillets, and place upon them a few pieces more of the fat larding bacon ; simmer gently half an hour with the lid on ; taste the gravy ; if it does not seem sufficiently flavoured, add pepper and salt, and a few more pinches of herbs and SUNBUmS. 209 onion, tied in a muslin, so that you can remove them easily; simmer slowly another hour. Dish up the fillets in a circle ; place in the centre half a pound of preserved glacds cherries ; pour the gravy over. 515. — Fillets of Hare and Red-Currant Jelly. Proceed as above ; when you are dishing up the fillets leave out the cherries, and decorate each fillet of hare with a small piece of red-currant jelly. N.B. — Fillets of roe deer can be cooked like fillets of hare. 516. — Larks and Artichokes. Take some fonds d’artichauds, those from a tin are best, as they are all the same size, and cooked ; warm them through in a little gravy. Wrap the larks in larding bacon, and roast them before the fire ; remove the bacon, place a lark on each fond d’artichaud, and pour over a little hot ravigote, or Italian sauce. 517. — Larks “a la Colbert.”

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Proceed as above ; have some nicely shaped pieces of hot buttered toast, place a broiled mushroom on each, and then a liver on each mushroom ; pour the gi’avy over. 511. — Chicken Livers and Bacon. Proceed as above; but in place of a mushroom, put a piece of broiled bacon on the toast. 512. — Bordeaux Pigeons. Split the pigeons in half ; toss them in butter to brown them ; leave them in the stewpan with the butter; add some more butter and some very finely chopped onion ; cover the stewpan up very tightly, and let the pigeons simmer very gently by the side of the fire for 2 hours. Serve them up with the butter they have simmered in; the onions ought to have quite disappeared. The quantity of butter and onion will depend on the number of pigeons used. About 1 ounce of butter, half a Spanish onion to 1 pigeon will be about right. 513. — Veal Curry. Put 2 ounces of butter in a stewpan with 2 onions cut small ; when the onions are fried a golden colour,. 208 WHOLESOME COOKERY. strain them from the buttei’, and put them on one side. Put the butter back in the stewpan and add about 1^ pound of veal cut very small, and 2 table- spoonfuls of curry paste, fry this also a golden colour. Next add the above fried onions, 2 apples peeled, cored, and cut small, 1 cut carrot, 1 pinch of salt, a good squeeze of lemon, and 1 pint of stock, stir it up thoroughly, and let it simmer for hour. 514. — Fillets of Hare with Preserved Cherries. Cut the legs off a hare, then cut as many fillets off the body of the hare as you can, keep them as much as possible the same shape ; then, with a larding needle, run a few strips of larding bacon through each fillet. Put the bones in a stewpan, with 1 Spanish onion, 1 sprig of thyme, 1 pint of stock, pepper and salt to taste, 1 teaspoonful of chopped parsley, 1 pint of ■stock ; stew this slowly for 3 hours at least ; then strain the sauce; blend 1 ounce of butter with 1 tablespoonful of fiour ; put it on the fire with the pre- viously made and strained gravy ; 1 wine-glassful of ketchup, 1 wine-glassful of red wine, 1 piece of glaze the size of a walnut ; put in the fillets, and place upon them a few pieces more of the fat larding bacon ; simmer gently half an hour with the lid on ; taste the gravy ; if it does not seem sufficiently flavoured, add pepper and salt, and a few more pinches of herbs and SUNBUmS. 209 onion, tied in a muslin, so that you can remove them easily; simmer slowly another hour. Dish up the fillets in a circle ; place in the centre half a pound of preserved glacds cherries ; pour the gravy over. 515. — Fillets of Hare and Red-Currant Jelly. Proceed as above ; when you are dishing up the fillets leave out the cherries, and decorate each fillet of hare with a small piece of red-currant jelly. N.B. — Fillets of roe deer can be cooked like fillets of hare. 516. — Larks and Artichokes. Take some fonds d’artichauds, those from a tin are best, as they are all the same size, and cooked ; warm them through in a little gravy. Wrap the larks in larding bacon, and roast them before the fire ; remove the bacon, place a lark on each fond d’artichaud, and pour over a little hot ravigote, or Italian sauce. 517. — Larks “a la Colbert.”

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