The Dudley book of cookery and household recipes

Half cook the woodcock. Take off the legs. Put the trail on a croute and lay the legs on the croutes. Make a puree with the fillets off the breasts, with a little foie gras to taste. Boil all the bones into an essence to mix with the puree. Place the puree in the centre of the dish, with the croutes laid round the legs of the woodcock on the croutes. Quails may be treated in the same way, the puree made of pounded quail and foie gras, and the quails split and laid round the puree on croutes. POTTED MEAT r i 1AKE the remains of any sort of roasted game or -L chicken, or beef, ham or tongue. Pound in a mortar with a piece of fresh butter about the size of an egg. Season with pepper, salt and a very little nutmeg, pass it through a wire sieve, and put into a small china dish, covering the top with a little clear butter. If kept in a cool place this will keep good for three days — ^it is best fresh. Beef and ham mixed make very good potted meat. POTTED MEAT PUT a piece of fresh butter in a well-tinned stewpan, let it get hot, then put the meat in it. Well season with salt, pepper, mace, cloves and peppercorns. Add some good stock with a small bundle of carrot, onion, thyme, parsley and a small piece of bay leaf. Let it simmer gently for hours, then bone and pound in a mortar, adding stock until it is of a soft paste ; then pass through a sieve. If for chicken or rabbit add some cream, well work before potting. If for grouse or hare let it brown in the stewpan before adding the stock. POTTED RABBIT From Jersey CUT up a good well-fed rabbit into pieces (the fresher killed the better). Put into an earthenware pot, covered close with a lid and 7io water. Set the pot in a pan containing water in the oven, or the pot in a saucepan of water on the fire. Let it stand till quite tender, then take the meat from the bones and pound it very fine with butter, and season with pepper and salt. The gravy in the pot with the rabbit must be added with the meat afterwards, and there will not be more than will moisten it. This is a capital recipe. MEAT JELLY FOR INVALIDS ONE chicken, one pound of lean veal, one pound of shin of beef cut up. Put into a jar without water. Stand the jar in boiling water in a saucepan on the hob until the juice is all drawn out. Season to taste and leave until it becomes a jelly. This is very strengthening. ASPIC JELLY SOAK for half an hour in water a quarter of a pound of leaf gelatine, strain it. Take one pint of good light stock, one tablespoonful of tarragon vinegar, a little onion, parsley, carrot, tarragon and chervil — the whites of six eggs, whisked in about two tablespoonsful of water. Put this altogether into a stewpan, stir over the fire until it boils, strain through a soup cloth. The aspic should be bright and clear, and not too stiff*. SANDWICHES OF POUNDED HAM OR TONGUE For Tea or Luncheon Baskets Take some boiled ham — free it from fat and sinew. Pound it in a mortar until tender and smooth — add four ounces of fresh butter, six peppercorns, and a grate of nutmeg. Pass through a wire sieve and make your sandwiches from this. ¥ EGG SANDWICHES For Tea or Travelling