Breakfasts, luncheons, and ball suppers

Fillet a rabit or chicken and fry with two ounces of butter, and two large onions sliced, until the whole is a nice light brown, being very careful that the onions do not catch or the whole will be spoilt. Put the whole into a stewpan with four carrots sliced, a stick of celery cut up, a table- spoonful of salt, and two quarts of Consomme (No, 27), let it stew for three-quarters of an hour, when take out the rabbit or chicken and remove all the best part of the meat from the bones, when return the carcase and rough parts to the stock, and let it stew until the vegetables are soft. Strain through a fine colander, pound the rough parts of the meat and the vegetables, omitting the carrots, and beat them through a wire and then a hair sieve and return to the stock. Cut the meat which was removed from the 90 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. bones into pieces the size of a cobnut, and put in the soup ; add a table-spoonful of Madras curry powder (which can be obtained very good at Stembridge’s, in Leicester Square), mixed by degrees in a little of the stock, half a pound of apple pulp made rather sweet, a table-spoonful of Cashmere chutnee, two ounces of brown thickening, or two table- spoonfuls of pounded tapioca, and simmer until it thickens ; add half a pint of good cream, and hand round some nice well-boiled rice, every grain of which should be separate. MUTTON BROTH. No. 70. To six pounds of scrag of mutton add six quarts of water, a dozen small onions, a stick of celery cut in pieces, two carrots cut in shape of dice, four turnips cut in shape of almonds, a bunch of parsley, two ounces of pearl barley, an ounce and a half of salt, an ounce of sugar and a tea- spoonful of pepper; let the whole boil up, and then simmer for three hours, strain off the liquor, and let it get cold, and remove all the grease. Take the meat off the bones of the mutton and cut it into pieces about the size of a filbert, and add it, the vegetables, and the pearl barley to the strained stock ; boil up and serve. PUR^E D' HU 1 TREE A LA CR£ME. No. 71. Allow two dozen oysters for each quart of Stock (No. 28) and pint of cream. Open the oysters carefully, so that no shell may adhere to them, or be in their liquor ; scald them so that they may just be set in their liquor, when take the oysters out and cut off the beards and hard substance. Add the above proportion of stock to the oyster liquor and beards, and let the whole stew for twenty minutes ; strain, and thicken the stock with two ounces of white thickening, add the cream, flavour- with pepper and salt, throw in the oysters, make very hot and serve. CHAPTER XV. FARCE STUFFINGS, PICKLE, AND PASTRIES. FARCE STUFFING. No. 72. Pound one pound of any lean raw meat, fowl, or game until quite smooth, add by degrees six ounces of butter, six eggs, and a pound of cold Bechamel Sauce (No. 34) ; beat all through a wire and hair sieve ; try a little in boiling water for a minute to see if it sets nicely, and if not add a little whipped cream until it arrives at a proper consistency, which should be about that of soft blancmange. FARCE STUFFING FOR RAISED PIES. No. 73.