A second Dudley book of cookery and other recipes

FLAKE six or seven pounds of the knuckle-end of a haunch of venison, three pounds of knuckle of veal and one soup fowl. Place the meat in a stockpot. Cover it with cold water. Let this come to the boil. Skim off the sediment which rises, then add two leeks, two carrots, two onions, a bunch of parsley and a little salt. Let boil gently for six or seven hours, strain, and, when cold, remove all fat and place again on fire in a large pan. When lukewarm, add four pounds of the gravy part of a haunch, which has been passed through a mincing machine and mixed with one quart of water. Add to this, one carrot, two leeks, a little parsley and celery cut into small pieces. Place on fire and allow it to boil, stirring all the time. When it boils, draw to side of stove and allow it to simmer gently. Roast the fowl and place it in the pot. Let all cook for five or six hours, then strain through a soup-cloth, which has been wrung through hot water to remove all taint of soap. Take care that the consomme is clear and bright. Some very small quenelles of venison should be served in the consomme. % VENISON COLLOPS MAKE one pound of raw venison cut from the loin and free it from fat and sinew. Mince it and place it in a stewpan with three ounces of butter and one large onion cut in four pieces and wet with a pint of good light stock, either made from venison or any stock there may be at hand. Season well with salt and pepper and let all cook ; then remove the onion. Have ready a border of mashed potatoes, prepared with a little butter or cream and nicely browned. Pile up the collops in the centre, and serve. The mince should be thick and firm. THE MELTON BREAKFAST. From a mezzotint by Charles G. Lewis after the picture by Sir F. Grant. EGG AND BREAKFAST DISHES BREAKFAST Behold ! his breakfasts shine with reputation , His dinners are the wonder of the nation ; With these he treats both commoners and quality , Who praise where'er they go his hospitality . The healsome porritch chief oj Scotia's food. 'I BURNS HEALTH Th' ingredients of health and long life are Great temperance , open air. Easy labour , little care . SIR PHILIP SIDNEY Bannocks is better than nae kind o' bread. % BURNS It is the part of a wise man to keep himself to-day for to-morrow , and not to venture all his eggs in one basket. % Many count their chickens before they are hatched; and where they expect bacon, meet with broken bones . ADVICE TO YOUNG MEN Free yourselves from tea and coffee and other slopkettle . WILLIAM COBBETT Why do they always put mud into coffee on board steamers ? Why does the tea generally taste of boiled boots ? THE KICKLEBURYS ON THE RHINE Things are seldom what they seem , Skim milk masquerades as cream . AN EGG The vulgar boil , the learned roast an egg. POPE, EPISTLE ii, BOOK ii, LINE 85 % I never thrust my nose into other men's porridge . It is no bread and butter of mine ; every man for himself and God for us all. cervantes Spare your breath to cool your porridge. r% For her own breakfast she'll project a scheme , Nor take her tea without a stratagem. young Keen appetites and quick digestion wait On you and yours . DRYDEN CROQUETTES OF EGGS FOR BREAKFAST OR LUNCH