Buckmaster's cookery

1. Skin, and cut into pieces about two inches in length, two pounds of eels. 2. Wash in salt and water, and dry in a cloth. 3. Take a three-pint stewpan, put into it one ounce and a half of butter, one onion shredded finely. 4. Add a little flour, pepper, and salt. 5. Add the pieces of eel, and fry to a nice colour, with constant stirring. 6. Add a half pint or three gills of good stock ; flavour with a bay-leaf or a small bouquet garni and a little lemon-peel. 7. Simmer gently till the eels are done. 8. Take them out and arrange on a dish. 9. Strain over the sauce, and serve with toasted bread cut into triangles and arranged round the edge of the dish. Precautions. — The stew requires constant attention, and must only simmer. HOTCH-POTCH. Ingredients. Neck or Scrag of Mutton. 1 Pint of Green Peas. 3 Onions. 5 Carrots. 3 Turnips. 1 Lettuce. Cauliflower. Scotch Barley. Stock. 1. Grate rather coarsely two young carrots. 2. Slice three carrots, three turnips, and three onions. 3. Shred one lettuce and a bunch of parsley, alto- Buck-master s Cookery. gether say a quart. 4. Take a pint of green peas when shelled, and the sprigs of a cauliflower. 5. Put aside half the peas in a basin. 6. Have ready in a clean stewpan three pints of mutton stock or broth. 7. Put in all the vegetables except the peas in the basin. 8. Have ready cutlets as for Irish stew, and put them in the stewpan. 9. Let the contents come slowly to a boil. 10. Skim and add two ounces ot pearl barley or rice, previously blanched in a little water or stock, and simmer till the meat is ready. 11. Skim and season with white pepper and half a teaspoonful of pounded loaf sugar. 12. Boil the remaining peas separately, and add them the moment of serving. Hotch potch should be thick. Precautions. — Young vegetables are very necessary in preparing a good hotch-potch. STEWED PIGEONS (1). Ingredients. 3 Pigeons. £ lb. of Bacon. Mushrooms. Butter. Onions. Stock. 1. Take three house pigeons (they are the best), draw, pick, and singe them. 2. Put the livers inside, and truss them with legs inward. If the pigeons are large you may divide them into halves. 3. Take half a pound of streaky bacon, remove the rind, and cut it into one inch dice. 4. Fry the bacon in one ounce of butter in a stewpan to a light brown. 5. Remove it, and put in the pigeons and fry also to a light brown. 6. Take out the pigeons and put them on a plate. 7. Thicken the butter in the stewpan with flour. 8. Add a pint of stock with a feAV button Hashes and Stews. mushrooms or ketchup. 9. Season with pepper and salt. 10. Stir till it comes to the boil. 11. Strain into a basin. 12. Rinse out the stewpan with a little hot water. 13. Put in the pigeons, breasts downwards, with the gravy and bacon and a bouquet garni. 14. Add ten button onions previously blanched and fried in a little butter to a nice brown. 15. Simmer half an hour. 16. Take out the pigeons, put them on a dish. 17. Bring the sauce to a boil, skim, and strain it over the pigeons. 18. Garnish with the onions, bacon, and mushrooms. Instead of onions and mushrooms garnish with green peas or French beans. Precautions. — It will be necessary occasionally to move the pigeons in the stewpan, or they are liable to burn. STEWED PIGEONS (2). Ingredients. 3 Pigeons. Bacon. Stock. Bechamel Sauce.