The housekeeper's guide to preserved meats, fruits, vegetables, &c

The glaze will also enable you to put on any little pieces that may have fallen off, such as the slices from the breast, whicli can be put on to the bird again. Glaze the birds all over, using plenty of glaze, and taking care that the glaze is bright. Allow them to get cold. Then take a silver dish and place in the middle of it any kind of salad, such as fresh lettuce or a small quantity of macedoines. The salad should be piled in the centre of the dish, and care should be taken, if a tin of macedoines is used, that green should somewhat predominate. Tins of macedoines are often apt to contain tt>o much carrot. When this is the case they are not nearly so good for ornamenting purposes. Then place the larks carefully round the pyramid formed by the salad in the centre of the dish, and surround the outside of the dish with aspic jelly. G The aspic jelly can be taken ont of the bottle with a marrow-spoon, and by means of two forks drawn in opposite directions it can be minced fine, and small heaps of it piled round the dish. This forms a very pretty dish. Sometimes it may be advisable, if the vegetables are not very bright, to get a little very bright parsley and just sprinkle this lightly over the vegetables. The vegetables can be dressed m the ordinary way with a little oil or vinegar, but they will not require much vinegar, as the aspic jelly is sufficiently sharp to give the dish a slightly acid taste when eaten. These tins of birds preserved whole, stuffed with truffle, are very convenient to have in the house, and especially to those who live in the country. By this means, with the assistance of some bottled aspic jelly, and a tin of macedoines, a handsome supper dish can be always made at a short j notice. Housekeepers know how very convenient it is to be able to have \ constantly by them a few such dishes i in reserve when taken unawares by the ' unexpected arrival of a few guests. LAVER.— Laver is a dish not often met with, nor is it often referred to in ! cookery-books. One of the few books which refers to laver is that very comprehensive work, “ Cassell’s Dictionary of Cookery.” According to Sir Henry j Thompson, laver is in season from Oc- S tober to March, and consists of two native marine plants — Porphyra Vulgaris I and Veva Latissima. It is generally served as an accompaniment to roast mutton, and can be dressed like spinach, j with butter and a little stock, and a ! dash of lemon-juice. One method of j serving laver is as follows : — Let it soak | in two fresh waters, boil it till quite tender, add some fresh butter, and squeeze over it some juice of a lemon or small orange. Stir it well, and serve it j in a dish over a lamp or on a hot- water | dish. The taste for laver is an acquired one. Instead of the butter a little white sauce may be added, but lemon-juice should never be omitted. Laver is now supplied in tins by Messrs. Crosse and Blackwell. The best mode of W'arming it is to place the tin in boiling water for twenty minutes or more, or the laver may be turned out and warmed up in a saucepan. It should be served very hot, and a little lemon cut can be handed with it, or lemon-juice may be added just before serving. LAZENBY’S HARVEY'S SAUCE.— See Harvey’s Sauce. LEA AND PERRIN’S WORCESTER SAUCE.— See Worcester Sauce.