The handy dictionary of cookery

in it; fry them to a pale golden colour. Take them up on a plate, and let them cool a little ; have five ounces of mince-collops highly seasoned with pepper, salt, nutmeg, and a little lemon rind ; put these into the pan the birds were fried in and brown them slightly, lay them in a pie-dish ; on the top of these place the halves of the grouse. Have ready mixed one tin of mushrooms chopped, two tablespoonfuls of parsley, fried, dried, and finely chopped, one shallot also finely minced, the yolks of two hard-boiled eggs, the juice of half a lemon, a little pepper, salt, and nutmeg. Put the mixture round the grouse, add as much stock as the dish will hold, and, lastly, pour over the top of the birds about one tablespoonful of claret if it is liked. Cover the pie-dish with rough puff pastry ; brush it over with beaten egg; place the dish upon a baking sheet in a hot oven for fifteen minutes, and then in a moderate oven ; bake one hour and a quarter. When the pie is cooked, pour into it some good stock, so that when it is cold there may be plenty of well-seasoned jelly in it. Ground Rice Pudding*. Put into a pan six pints of milk and two of water, a stick of cinnamon about three or four inches long; place it over a slow fire to boil. Put a pint of ground rice into a basin, make it into a paste with milk, add sugar to taste. When the milk is boiling, pour the rice into it, taking care to stir it all the time ; boil it eight minutes, and serve. N'ote. — This is an excellent pudding for school-children or large families. Gruel. Put into a basin a tablespoonful of oatmeal, half a teaspoonful of sugar, a quarter of a teaspoonful of salt ; pour over them half a pint of cold water. Stir well with a wooden spoon, allow it to stand twenty minutes ; pour off the water into a pan, pressing the oatmeal with the back of a spoon, so as to leave it as dry as possible. Place the pan on the fire, stir it frequently till boiling ; simmer slowly ten minutes and serve with a quarter of an ounce of fresh butter ; if liked, add half a teaspoonful more sugar. Grutza. Cook two pounds of fruit in three pints of water till soft ; pass it through a hair sieve. Put the juice on to boil again with threequarters of a pound of sugar. When boiling, add a teacup of pearl sago, which must have been well washed and soaked two hours in cold water. Boil till clear, pour into a wetted mould ; allow it to become cold. Turn out, serve with cream. Note. — For juicy fruit two and a half pints of water. Haddock Stuffed and Baked.