Fifty dinners

hair sieve, warm up and finish with the yolk of an egg, and a dessert-spoonful of finely minced chervil. The cutlets may be of mutton or lamb from the best end of the neck. After shaping and trimming them, make the best broth you can with the trimmings, assisted by vegetables, half an ounce of glaze, and seasoning ; strain it off, three-quarters of a pint being enough. Let it get cold, remove all fat, and proceed with a roux, composed of three-quarters of an ounce of butter, and the same of flour to gradually thicken, adding the peelings and trimmings of a quarter of a pound of mushrooms, bring to tbe boil, and simmer for fifteen minutes, then strain off the sauce from the mushroom peelings, passing it through a hair sieve. Now return it to the stewpan, which set over a brisk fire, and proceed by fast boiling and continual stirring to reduce the sauce until it coats the spoon like batter. Now stir in three tablespoonfuls of chopped mushrooms which have been separately fried lightly in butter, and empty the sauce into a bowl to cool. For the cutlets, put an ounce and a half of butter into a saute-pan, melt it over a good fire, and lay the cutlets in it ; cook them on one side only, then take them out and set them, cooked side uppermost, on a dish with a weight over them, which cover when cold with the thick sauce, smoothing it over with a paletteknife and giving the covering a dome shape. Lay the cutlets now in the saute-pan again, which should have been left with the butter in it, and put it in the oven ; baste the cutlets with broth and complete the cooking. VICTORIA PUDDING. thus glazing the masking. About eight or ten minutes should suffice for this. Serve as recommended for cutlets a la Nelson.^ Menu xviii. The grouse must be barded with bacon — that is, wrapped in sliced bacon — and covered with buttered paper ; the roasting must be in front of the fire, and the basting with butter frequent. Remove the coverings during the last few minutes to brown the bird, and while the latter half of the roasting is going on, put a good slice of toast on a drainer in the dripping-pan below the bird, to catch the savoury juice which falls from it. Serve the grouse upon this toast, fried bread-crumbs, bread sauce, and brown gravy accompanying. Time : twenty-five minutes in all if the fire be a good one. A nice salad ought to accompany (see Cos-lettuce Salad, Menu v.). Put a quarter of a pound of bread or cake-crumbs — crumbled biscuit will do — eight ounces of prunes that have been stewed and their stones removed, two ounces of sugar, and four ounces of finely minced suet into a bowl, stirring into them, one by one, four well-beaten eggs, and a liqueur-glass of brandy or rum ; add the zest and juice of a lemon, and put the mixture into a buttered pudding-basin, cover with a cloth in the usual way ; boil for three hours, and serve with this sauce ; — After having taken out the prune-stones, crack them, put them into a gill and a half of weak sugar and water syrup, boil up, and simmer, adding a liqueur-glass of whichever spirit you used in the pudding. In half an hour strain off the syrup, add another liqueur-glass of brandy or rum, and pour over the pudding when serving it. 6. Rame quins.