Simmer a quart of raspberries in water with three ounces of sugar and the juice of a lemon. When quite tender strain and pass the fruit through the 5. Compote sieve. Put the syrup in a saucepan, dissolve °berries. half an ounce of gelatine, and stir it into the fruit over a low fire till well mixed ; now pour this into a glass compote dish, setting in it a pint of whole raspberries, and put it to get firm in the refrigerator. The best creamy almond or vanilla custards (also set in the ice-box) should go round in glasses, or a little jug of cream. A glass of rum, brandy, maraschino, or cura^oa may be stirred into the syrup with manifest advantage, and any kind of fruit may be used in the same way. Whole strawberries set in a syrup of the same berry make a very nice compote. These are devilled biscuits (see Menu iii.) 6. Btsants with a thin layer of smoked cod’s roe laid with smoked . , , • , xt 1 roe, over them, dusted over with Ncpaul pepper, and served very hot. MENU VIII. (August or September.) Potage velours. Grondin a la Wyvern. Poitrine de niouton a la Mllanaise. Puree de pommes de terre. Aubergines au gratin, Blaiic-manger aux amandes. ■'Anchovy toast.” This is a puree of the red part of one pound of carrots with tapioca. Prepare about a pint and a half of good white broth with sixpennyworth of fowl giblets, half a pound of lean veal stock meat, and the usual vegetables. Cut eight ounces of the red part only from the carrots, using the light-coloured part in making the broth. Put into a stewpan one ounce of butter with the slices of red carrot, two ounces of the white part of a leek or a like weight of onion, and a saltspoonful of salt. Fry for five minutes, then moisten with half a pint of the broth ; bring to the boil, and simmer till the carrot pieces are done ; then pass the whole through a hair sieve. Set the puree thus obtained on one side for a time. Now put the remaining pint of broth on to boil, and when boiling stir in half an ounce of tapioca, which should be crushed beforehand into evenly 35 36 FIFTY DINNERS. granulated particles about the size of a pin’s head. Stir the tapioca into the broth for five minutes ; then cover the vessel, and simmer for twenty minutes, very gently skimming every now and then. To complete the soup, put the carrot puree into a fresh stewpan, set this on the fire, and gradually stir into it the broth with the tapioca ; bring up to the desired degree of heat, and serve. 2. Gurnard, Wyvern’s way. For this process see Menu xv., and follow the directions there given for haddock. Choose a nice breast of mutton, not too fat, bone it, and put it to marinade all day in oil, vinegar, chopped parsley and shallot, turning it from time to 3. Breast of tJnre. When Avanted, take it up, dry it mutton a la . , , , , . . , Milanaise. With a clean cloth, rut it into a stewpan ✪ Breast of Mutton a la Milanaise

AI-modernized reading of the original text

Simmer a quart of raspberries in water with three ounces of sugar and the juice of a lemon. When quite tender strain and pass the fruit through the 5. Compote sieve. Put the syrup in a saucepan, dissolve °berries. half an ounce of gelatine, and stir it into the fruit over a low fire till well mixed ; now pour this into a glass compote dish, setting in it a pint of whole raspberries, and put it to get firm in the refrigerator. The best creamy almond or vanilla custards (also set in the ice-box) should go round in glasses, or a little jug of cream. A glass of rum, brandy, maraschino, or cura^oa may be stirred into the syrup with manifest advantage, and any kind of fruit may be used in the same way. Whole strawberries set in a syrup of the same berry make a very nice compote. These are devilled biscuits (see Menu iii.) 6. Biscuits with a thin layer of smoked cod’s roe laid with smoked . , , • , xt 1 roe, over them, dusted over with Ncpaul pepper, and served very hot. MENU VIII. (August or September.) Potage velours. Grondin a la Wyvern. Poitrine de niouton a la Mllanaise. Puree de pommes de terre. Aubergines au gratin, Blaiic-manger aux amandes. ■'Anchovy toast.” This is a puree of the red part of one pound of carrots with tapioca. Prepare about a pint and a half of good white broth with sixpennyworth of fowl giblets, half a pound of lean veal stock meat, and the usual vegetables. Cut eight ounces of the red part only from the carrots, using the light-coloured part in making the broth. Put into a stewpan one ounce of butter with the slices of red carrot, two ounces of the white part of a leek or a like weight of onion, and a saltspoonful of salt. Fry for five minutes, then moisten with half a pint of the broth ; bring to the boil, and simmer till the carrot pieces are done ; then pass the whole through a hair sieve. Set the puree thus obtained on one side for a time. Now put the remaining pint of broth on to boil, and when boiling stir in half an ounce of tapioca, which should be crushed beforehand into evenly granulated particles about the size of a pin’s head. Stir the tapioca into the broth for five minutes ; then cover the vessel, and simmer for twenty minutes, very gently skimming every now and then. To complete the soup, put the carrot puree into a fresh stewpan, set this on the fire, and gradually stir into it the broth with the tapioca ; bring up to the desired degree of heat, and serve. 2. Gurnard, Wyvern’s way. For this process see Menu xv., and follow the directions there given for haddock. Choose a nice breast of mutton, not too fat, bone it, and put it to marinade all day in oil, vinegar, chopped parsley and shallot, turning it from time to 3. Breast of tJnre. When Avanted, take it up, dry it mutton a la . , , , , . . , Milanaise. With a clean cloth, rut it into a stewpan

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Breast of Mutton a la Milanaise

Fifty dinners