The King's College Hospital book of cooking recipes

or with chicken and ham, or with veal and ham, minced and pounded in a mortar, highly flavoured and mixed with one or two eggs according to quantity. Fill up the centre of the pudding with truffles, which have been previously brushed, peeled, sliced, and well seasoned with salt and pepper. Have ready some sauce made with the trimmings of the truffles, and a small quantity of well-flavoured good stock; reduce it well, and thicken it with a little butter and flour. Pour a little of this sauce over the truffles, add a squeeze of lemon juice, cover them over, first, with a layer of the pounded meat, and then with a paste cover; secure the edges well, tie a floured cloth over, and put the basin into a Saucepan full of boiling water. Boil about one hour and a half, turn out the pudding and glaze it, and serve with a rich brown sauce. Miss Baxter. To Dress an Old Hen. When the fowl is plucked and drawn, joint it as for a pie. Do not skin it. Stew it 5 hours in a closed saucepan with salt, mace, onion or any other flavouring ingredient that may be approved. When tender turn it out into a deep dish, so that the meat may be entirely covered with the liquor. Let it stand thus in its own jelly for a day or two — this is the grand secret. It may then be served in the shape of a curry, a hash, or a pie. Mrs. Tunnard. To Cook Small Game. For 6 birds use from J to Jib. of butter and iqt. of milk. Bring the butter to boiling point over a brisk fire, put the birds and brown them well all over; add to the butter some boiling milk in small quantities, putting more in when required. Let it boil up, put the lid on and let them simmer according to age (§ to i hour if young, 3 hours if old). When done, take them out of the pan, add a little flour mixed with butter to what remains in the pan, then add a teacupful of cream. Then serve hot. Tie the birds round with tape to keep the shape. Mrs. Shepherd. Additional Recipes. SAVOURIES AND BREAKFAST DISHES. A Breakfast Dish. 5pt. Shrimps, ipt. Milk. Pick the shrimps, put into a saucepan with the milk, pepper, salt, and sufficient anchovy sauce to make it a deep pink colour; bring- it to the boil, and thicken with flour. Plave ready some rice well-boiled, make a wall of it in a dish, pour the shrimp mixture into the middle, grate over it some brown crusts, and serve very hot. Anchovy Straws. 2czs. Flour. i^ozs. Butter. 5 teaspoonful Baking Powder. Carmine to colour. Rub all together till like breadcrumbs. Press with a knife and knead. Roll out and cut into fingers one inch by two. Prick and bake in a moderate oven for io minutes. Put this mixture between two: — ioz. butter, i teaspoonful of anchovy essence, lemon juice, pepper and carmine; work all together. Miss V. Merriman. Anchovy Toast. Mix well i teaspoonful of anchovy sauce with a piece of good butter the size of a walnut, a little red pepper and a raw egg, on a very hot plate (a hot water one is best) before the fire, till all signs of the