Fifty dinners

Make a pint and a half of a game-flavoured broth, using the bones of cooked birds, birds that have been badly shot, or the bones and the giblets of a pheasant. Clarify this ; thicken with half an ounce of Groult’s fine tapioca, simmer twenty-five minutes, and serve garnished with a nice assortment of turned vegetables. Treat four fresh herrings in the manner ^ explained for eperlans farois au graii'n herrings (Menu XXX.), and serve with horseradish ana baked. sauce. Prepare half a calf’s head as described in Menu xx., set it under a weight, and let it get cold. When to be dressed, trim it neatly, brush over its upper surface with well-beaten egg, shake a la}'er of finely sifted raspings over this, and let the coating set ; then put it on a dish that will stand the oven, moistened with a couple of gills of the broth in which it was cooked, push it into the oven to heat thoroughly, and for the surface to brown nicely, i6o basting with melted butter to assist that object. When done, serve garnished with baked tomatoes, and mushroom sauce. Make two ounces of powdered praline in this manner : — Melt three ounces of castor sugar over a low fire, stir till it turns brown, then mix in two 4. Praline ounces of finely chopped almonds : stir well, fritters. when a rich colour empty the contents of the pan on a slab or tin. It will soon harden ; then pound it to powder and use. With this flavour a custard prepared as for cremes an caramel.^ steam this in a mould till firm, and let it get cold. Then turn it out, cut it into pieces, say two inches long, three-quarters of an inch Avide, and a quarter of an inch thick. Dip these in the batter described in Menu xxv., and finish as in the case of banana or peach fritters. Serve in the same manner. Out of a couple of bloaters which have been skinned and boned, trim four nice fillets, saving the 5. Devilled roes. Fry the fillets, lay them on four ^bloaters^'^ devilled biscuits, with a piece of the roe separately fried, brush over with melted glaze, and serve as hot as possible. MENU XLI. (November or December. ) Fotage k rirelandaise. Merlans farcls au gratin, Faisan a la Wyvern. Salade k la cbasseur. Cr^me Anglaise au caf6. Petits souffles k la Cur6. Put an ounce of butter into a stewpan, melt it over a low fire, and then add four ounces of shredded leeks, fry gently till about to take colour, then stir in half an ounce of flour ; mix 1 • • 1 • 1 1 1 r r "UIttn and moisten with a pint and a half of mutton broth ; as this is cooking pass into it four ounces of well-mashed cooked potato, season with salt, pepper, and a pinch of mace ; boil up, and pass all through the sieve. Warm the puree up again, finishing it with the yolk of an egg beaten up in a coflfeecupful of milk. Serve with fried croutons. Make a farce as follows for two good-sized whiting : — Twopennyworth of picked shrimps, two fillets of anchovies finely minced, two ounces of bread-crumbs, a seasoning of salt, pepper, 2. fluffed and mace, and a well-beaten egg. With baked.^ this fill the whitings, and cook them as explained for merlans stir le plat., Menu xiv. ; serve on the dish in which they are cooked.