Boil and simmer till the tomatoes are pulpy, then pass all through a hair sieve, picking out the clove of garlic ; pour part round the fish, and cook them in the Dutch oven for seven or eight minutes ; serve in the same dish as hot as possible, the rest of the sauce in a boat. Procure a nice chicken picked, but otherwise un- touched, and clean it, saving the giblets with which a broth should be made, assisted by any scraps of meat there may be, vegetables, 3- Spatch- and half an ounce of glaze✪ Spatchcock with Tarragon. Next open tarra<’on. the bird down the back, truss the legs and wings as for boiling, and flatten out the fowl like a steak ; when to be cooked, wipe the fowl, brush it over with egg, turn it over on a cloth spread with bread-crumbs, and grill it carefully over a bright fire. To do this effectively the crumb must be given time to set well, and just before grilling a brush dipped in melted 28 FIFTY DINNERS. butter should be passed over it ; butter the gridiron, and see that the fire is not too fierce. Lay the inside to meet the fire first, and turn gently — not too close to the coals ; butter should be brushed over the sur- face once or twice during the process. Serve, as soon as the bird is done, on a hot dish, garnishing with watercress. The clear broth without thickening should accompany in a boat, a dessert-spoonful of coarsely chopped tarragon being added to it. Bread sauce may be also handed round, and a nice salad. The potatoes having been three-parts boiled should be laid in a well-buttered ^rtz/Z^-pan, with a dessert- spoonful of finely chopped parsley, and the 4. Neivpoia- game of chives or shallot. In this they toes, Lyon- , , , , • , , , 1 fldisB way* Sxioulcl DC StiriCQ 3D0Ut till QOnCj 2.nQ served with the butter and herbs poured over them. Young kidneys chosen of an equal size would be best for this. Cook a pint of freshly shelled peas in this manner : — Put a quart of water on the fii'e, stirring into it a salt- spoonful of salt, one of sugar, and half an 5. Green^ ounce of green mint. When this boils, ^butter! ^ pour in a pint measure of freshly shelled peas, boil with the vessel uncovered, then drain, and pick out the mint. If you want a bright colour, never boil peas in a tinned utensil. Take a copper boiler not tinned, or an earthenware or enamelled casserole. After boiling and draining dust them over ever so finely with castor sugar and salt blended ; stir in just enough of the freshest butter✪ Green Peas with Mint to WOODCOCK TOAST. 29 lubricate them without leaving a greasy sediment, and grind over them a few grains of black pepper with a pepper mill. This entremets may be handed with the chicken. For a small party an excellent cream can be made with half a pound of strawberries, half a pint of cream, half an ounce of gelatine, and two ounces of sugar with the juice of half a lemon✪ Strawberry Cream. Pick the fruit before weighing, and see that each strawberry is dean and sound. Then pass the whole through a clean hair sieve, and add the sugar and lemon-juice. Meanwhile, soak half an ounce of gelatine, and put the cream in the refrigerator. Dissolve the gelatine in a small saucepan, using a coffeecupful of milk, and strain it into the strawberry pulp ; whip the cream, and blend it with the strawberries. Mix thoroughly, fill the mould and leave it in ice till wanted, when turn it out and serve. Practicable with raspberries, &c.

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Boil and simmer till the tomatoes are pulpy, then pass all through a hair sieve, picking out the clove of garlic ; pour part round the fish, and cook them in the Dutch oven for seven or eight minutes ; serve in the same dish as hot as possible, the rest of the sauce in a boat. Procure a nice chicken picked, but otherwise un- touched, and clean it, saving the giblets with which a broth should be made, assisted by any scraps of meat there may be, vegetables, 3- Spatch- and half an ounce of glaze. Next open tarra<’on. the bird down the back, truss the legs and wings as for boiling, and flatten out the fowl like a steak ; when to be cooked, wipe the fowl, brush it over with egg, turn it over on a cloth spread with bread-crumbs, and grill it carefully over a bright fire. To do this effectively the crumb must be given time to set well, and just before grilling a brush dipped in melted 28 FIFTY DINNERS. butter should be passed over it ; butter the gridiron, and see that the fire is not too fierce. Lay the inside to meet the fire first, and turn gently — not too close to the coals ; butter should be brushed over the sur- face once or twice during the process. Serve, as soon as the bird is done, on a hot dish, garnishing with watercress. The clear broth without thickening should accompany in a boat, a dessert-spoonful of coarsely chopped tarragon being added to it. Bread sauce may be also handed round, and a nice salad. The potatoes having been three-parts boiled should be laid in a well-buttered ^rtz/Z^-pan, with a dessert- spoonful of finely chopped parsley, and the 4. Neivpoia- game of chives or shallot. In this they toes, Lyon- , , , , • , , , 1 fldisB way* Sxioulcl DC StiriCQ 3D0Ut till QOnCj 2.nQ served with the butter and herbs poured over them. Young kidneys chosen of an equal size would be best for this. Cook a pint of freshly shelled peas in this manner : — Put a quart of water on the fii'e, stirring into it a salt- spoonful of salt, one of sugar, and half an 5. Green^ ounce of green mint. When this boils, ^butter! ^ pour in a pint measure of freshly shelled peas, boil with the vessel uncovered, then drain, and pick out the mint. If you want a bright colour, never boil peas in a tinned utensil. Take a copper boiler not tinned, or an earthenware or enamelled casserole. After boiling and draining dust them over ever so finely with castor sugar and salt blended ; stir in just enough of the freshest butter to WOODCOCK TOAST. 29 lubricate them without leaving a greasy sediment, and grind over them a few grains of black pepper with a pepper mill. This entremets may be handed with the chicken. For a small party an excellent cream can be made with half a pound of strawberries, half a pint of cream, half an ounce of gelatine, and two ounces of sugar with the juice of half a lemon. Pick the fruit before weighing, and see that each strawberry is dean and sound. Then pass the whole through a clean hair sieve, and add the sugar and lemon-juice. Meanwhile, soak half an ounce of gelatine, and put the cream in the refrigerator. Dissolve the gelatine in a small saucepan, using a coffeecupful of milk, and strain it into the strawberry pulp ; whip the cream, and blend it with the strawberries. Mix thoroughly, fill the mould and leave it in ice till wanted, when turn it out and serve. Practicable with raspberries, &c.

Fifty dinners