The Dudley book of cookery and household recipes

Take the breasts of two birds or equivalents that have been cooked, pound them in a mortar with two ounces of fresh butter and a very little core of onion. Rub this through a sieve and add four eggs, the white beaten up to a white froth. Season lightly with salt and a little cayenne pepper. Twenty minutes will bake this in a quick oven. To be served as hot as possible. SNIPE PUDDING Larks can be used in same way PICK, singe and draw eight fat snipe — remove the gizzard and sand bags and reserve the trail. Season the snipe, cutting them in half. Boil six eggs for ten minutes. Take the yolk only and a little chopped parsley and onion — also eight chicken livers, a little fresh mushroom and some thinly cut slices of fillet of beef. Make a nice rich suet crust and line the pudding basin with this, then line with the fillets of beef. Put the snipe in in layers and add the chicken livers, which must be well seasoned with pepper and salt. Add the chopped egg, mushroom and onion mixed so that the basin is full. Put in a ladleful of good gravy or stock and lay the suet crust on top. Cover with a pudding cloth and boil for three hours. A COLD RAISED GAME PIE To make the paste, take one pound of flour, four ounces of butter, a teaspoon ful of salt, one gill and a half of hot water. Place the flour on your slab, make a hollow in the centre. Put the butter, water and salt into a stewpan over the fire until it is heated, but not hotter than your hand could bear. Pour this gradually into the flour, and mix it quickly with your hand, taking care to knead the whole firmly into a compact paste, roll in a napkin and keep it in a warm place until ready for use. With this paste you line your raised pie mould, which has been well greased. Place it on a baking sheet with two thicknesses of foolscap paper round the outside of the mould. When the mould is lined with paste, you next line again with slices of fat bacon cut very thin. At the bottom of the mould place some forcemeat, made with veal and fat bacon in equal proportions, some foie gras, slices of truffles, some fillets of hare (or venison) well seasoned, pheasant, partridge, or any game freed from bone or sinew, repeat the foie gras, then again the forcemeat until the pie is full, putting in a little very good essence, sufficient to moisten the meat. Cover the top with the paste, ornamenting it with fancy leaves cut in the paste with a cutter, leaving a hole in the centre to let out the steam. Wash over with egg and bake for about four hours, steadily, then set on one side to cool. Have ready K 77 about one pint of strong game consomme well seasoned, pour this into the pie by the aid of a small funnel through the hole in the centre. Take the pie out of the mould, and serve cold on side table. RABBITS A LA CREME Truss a pair of young rabbits. Soak them in milk and water to keep them white, drain and dredge them over with flour, pepper and salt. Baste well with butter. When nearly cooked add half a pint of cream to the butter you have basted with. Dredge over with flour till it forms a crust. Dish and pour the hot cream round. ^ CROUTES A LTNDIENNE Fry some rounds of bread cut thin in clear butter.