The complete Indian housekeeper & cook

into pots, which should be covered with clarified butter. If raw game is used the following will keep for months : 32 units of mixed game in collops, 8 units of streaky bacon. Fry together lightly, add thyme or mixed herbs (a strong seasoning), 1 dove of garli’c, 5 cloves, 1 blade of mace, J unit peppercorn.s, ^ unit salt, a little cayenne, and 5 units of sherry. Simmer in the oven in a closed pan for one hour and a half. Strain round meat, bacon, &c., to a pulp, and rub through a wire sieve ; reduce the gravy to 5 units and mix with the meat Press the mixture into pots, cover with atta paste, and bake in a slow oven for half-an-hour. Remove the paste, pour over some clarified butter, paper up with oiled papers, and keep cool. When wanted, mix with a little fresh butter, or serve as it is. ’ Quails are best roasted plain, but should invariably be poached for one minute in boiling water. They may be wrapped m vine leaves afterwards or stuffed with green chillies, but onions or any highly flavoured seasoning ruin the delicate taste of the quail, which is really neither fish, flesh, nor fowl, but somethingpeculiar to itself. Quails are, however, excellent au Gratin, as for snipe, and they go -well with pistachio nut forcemeat. 18. Quail au Gratin. — Just warm the quail with butter in a stewpan, then place in another, with a slice or two of bam, some parsley and button musbroorns, and cover with good stock. Stew gently. Then proceed as for snipe, using the mushrooms to mix with the forcemeat. _ 19. Quail, J ugged. — Put eight onions and eight quails into a jar, with four cloves, 1 unit of ketchup, the rind and juice of a lemon, salt, and whole pepper, lute the jar with flour and water, and steam. 20. Snipe should be eaten fresh. They should be roasted— not done in a degchi — and served up on toast. The best way is when half done, that is to say, in a minute or two — for a gourmet has been known to say that a snipe is best cooked by carrying it twice round the kitchen table — to place the bird on a bit of toast. Housekeeper and Cook 297 and finisli cooking, taking care to baste with butter or good gravy. This prevents any of the trail being lost. Or if the trail is objected to, let the cook remove it carefully when the bird is halt done, and pound it in a mortar, with a drop of onion juice, pepper, salt, and a pat of butter. The gizzard must not be used, bpread over the toast. '\There snipe are plentiful, it is a good plan to use the trail of another snipe for the toast also^ the carcass going to make soup or entrees. 21. Snipe Pudding.— Divide 6 or 8 snipes in two, remove the trail. Slice up 3 onions, and fry a light colour with 1 unit of butter ; add 1 unit of flour, a little nutmeg, herbs, pepper and salt, moisten with 5 units of wine, and the same quantity of watei oi stock, add the trail pounded, and rub through a sieve. Season the birds well with lemon juice and cayenne. Line a pudding basin with suet crust, lay in snipes and sauce, add mushrooms or truffles, if at hand. Cover and boil for one and a half hour.