A second Dudley book of cookery and other recipes

A quarter of a pound of flour, one whole egg, two tablespoonfuls of salad oil, a pinch of salt and sufficient water to make a thin batter. Strain it into a deep, small basin. Take a small iron case mould, and have ready some frying fat which has been made boiling hot. Place the mould in the boiling fat to get very hot ; then dip it quickly into the batter, taking care that this only covers the outside of the mould ; then dip again at once into the boiling fat and keep it there until the pastry is a golden colour. Unmould, and place on a pastry wire till it is needed. Prepare a good savoury rice, and fill the cases with this just before serving, and place whole on the rice, in each case, a fine fat quail, which has been lightly roasted in the usual way. Serve in a sauceboat separately a very good brown sauce, with some small slices of truffle in it. % COMPOTE OF PIGEONS TRUSS two fat, tender pigeons as for roasting. -■- Place them in a casserole (fireproof stewpan) with two ounces of fresh butter. Let them colour over a sharp fire, and add two ounces of streaky bacon cut into small pieces, six or eight small onions, carrots and turnip and small button mushrooms. Fry all together for a few minutes and add a bouquet and some small green peas. Place the cover on the casserole, and let cook gently in the oven for about three-quarters of an hour, or until the contents are tender. Skim off the fat, and add one tablespoonful of brown sauce, and one tablespoonful of tomato sauce. Let it simmer for ten minutes. Remove the bouquet, but serve the pigeons and the vegetables in the casserole. Partridges can be cooked in the same way. GELINOTTES SUR CROUTES A LA RUSSE THIRST roast the birds, then cut them in halves, leaving the wings and legs but removing the backs. Lay the half-birds on fried croutes of bread. Make a sauce from the backs of the birds boiled with a little cream, then seasoned and passed through muslin. Pour this sauce over each fillet before serving, and serve the remainder of the sauce in a boat. PARTRIDGE PIE Two young partridges, three-quarters of a pound of lean veal, half a pound of boiled bacon or gammon, one gill of Soubise or onion sauce, one ounce of butter, two hard-boiled eggs, chopped parsley, preserved or fresh mushrooms, salt, pepper and aromatic seasoning. Puff or rough paste for covering. Truss the birds ; divide them into halves and fry them slightly in a saute pan with the butter. Line a piedish with thin slices of lean veal and bacon ; lay in the birds ; season with chopped mushrooms, chopped parsley, salt, pepper and a good pinch of aromatic spice. Put a layer of veal and bacon slices on the top, and pour the sauce over this ; cover this with the slices of hard-boiled eggs. Roll out the paste, and cover the pie in the usual manner. Bake for a full hour in a fairly wellheated oven, and pour a little rich stock or gravy into the pie as it leaves the oven. Serve either hot or cold. TO “ POELER ” POULTRY, GAME, Etc. THE following method is adopted :—