The Dudley book of cookery and household recipes

But honest talk and wholesome wine. The Rev. F. D. Maurice By a sparingness in diet and eating as much as may be what is light and easy of digestion, I shall, doubtless, be able to think more clearly, and shall gain time. First by lengthening out my lije. Secondly^ I shall need less time for digestion after meals. Thirdly, I shall be able to study more closely without injury to my health. Fourthly^ I shall need less time for sleep. Fifthly, I shall more seldom be troubled with the headache. President Edwards Birds ready cooked do not fly into your mouth. German Fools make feasts and wise men eat them. Some add : Wise men make jests and fools repeat them.^ From the Dutch Food is sweet from the fact of being hunted for. Cicero ¥ Rest after lunch, after dinner walk. Maxim of Salerno School of Health The difference between a rich man and a poor man is this — the former eats when he pleases^ and the latter when he can get it. Sir Walter Kaleigh ¥ Diet cures more than the Lancet. Cervantes I prefer that the courses at our banquet give pleasure to the guests rather than to the cooks. Maetial CHICKEN, GAME AND LIGHT DISHES CHICKEN VILLEROI POACH a young white chicken without completely cooking it. Let this cool and cut it into neat joints, then mask it well with the following villeroi sauce. Dip the pieces into some well-beaten egg and bread crumbs and fry in clean fat. This must be served very hot with the white sauce. SAUCE FOR CHICKEN VILLEROI PUT into a stewpan one pint of Allemande sauce, two tablespoonsful of truffle essence; let this reduce to half. When it is very stiff, coat over your pieces of chicken before egging and bread-crumbing them. Fry them a light golden brown, and serve with them a white sauce made of chicken, in a sauceboat. CHICKEN A L’ALLEMANDE MAKE a large Surrey fowl trussed for boiling ; wrap this in bacon and poach in some good light veal stock. Cut the fowl up into neat pieces and lay them in a dish with hot clear chicken essence poured over them. Take some small button onions, sauted in butter and browned. Put these into a sauce-boat. Take some stewed prunes which have been stoned, put these into another sauce-boat. Make a brown sauce of one pint of Espagnole sauce, one tablespoonful of Lea and Perrin’s Worcester sauce, one tablespoonful of caramel made of sugar and wetted with vinegar. Boil all together for a few minutes, then strain and pour half over the prunes and the other half over the onions. All should be served very hot. The garnishes in the sauce-boats should be handed round with the chicken. HOT SUPREME DE VOLAILLE MAKE two Surrey fowls. Remove the fillets and make them into neat cutlets. Place the fillets in a buttered stewpan. Season and place over them a buttered paper and let them set for a few minutes in a good oven until they are cooked. Then lay them on a chicken forcemeat border and serve with marechale sauce. These can be served cold, cooked in the same way, but chaudfroid sauce is used to them like the chaudfroid of chicken. If cold, serve with cold boiled rice in centre, which has been braised white and mixed with a little grated horse-radish, and of course served cold, if the supreme is cold. MARECHALE SAUCE FOR SUPREME DE VOLAILLE