Cassell's dictionary of cookery

or Bouilli. — Wash and pick a handful of parsley, and shred the leaves finely. Put them into a basin, and mix with them three bruised pickled walnuts. Make half a pint of melted butter, using for the purpose the liquor in which the meat was boiled. Put it into a saucepan over a gentle fire, and stir into it a tea-spoonful of mixed mustard, a table-spoonful of vinegar, a table-spoonful of mushroom ketchup, and a table-spoonful of port. Simmer the sauce, stirring it all the time, till it is thick. Add the parsley and: the walnuts, simmer the sauce a minute longer, and serve. If liked, pickled cucumbers may be used instead of walnuts, and the flavour of the sauce may be varied by the addition of any of the piquant •vinegars. Wreaths. — Take one pound of flour, five eggs, a quarter of a pound of butter, two or three spoonfuls of cream, two ounces of sugar, and a few grains of salt ; make these ingredients into a paste ; roll out and form into rings or wreaths. Roll the wreaths in sugar, and bake on a tin in a slow oven. They may be covered with chopped almonds pressed down a little with the hand. Wreaths, Sugar (a Danish recipe).— Mash the yolks of three hard-boiled eggs, and add four raw ones, a quarter of a pound of moist sugar, a quarter of a pound of fresh butter, and half a pound of flour ; knead to a stiff paste ; pull off small jjiecGS, dip each in flour, which roll with the hand and form into rings ; WUR ( 11'31 ) YAR rub the upper part with white of egg. Strew over with coarse-pounded sugar, and bake of a light-brown colour. Sufficient for thirty-six rings or wreaths. Wiirtemburg Sausages.— These sausages are made of a mixtm-e of blood, liver, brains, mUk, bread, meat, salt, and spice, which is put into skins, boiled, and smoked. When they are well made, they will keep good for months; but when they are deficient in salt or spice, or when they are smoked too late, or not sufficiently, they undergo a process of putrefaction, which begios at the centre of the sausages, and is poisonous. Yachting Soup.— Put an onion stuck •with cloves, a bunch of sweet herbs, three or four blades of mace, some pepper and salt, in a gallon of water to boil ; provide two hundred crawfish, reserve about a score, pick the rest from the sheUs, saving the tails whole, beat the body and shells in a mortar with a pint of peas, either dry or green, but boiled tender, add them to the gallon of boiling water, and. after stewing ten or fifteen minutes, or till all the goodness is extracted, strain. Next set it over a slow fire, put in a stale French roll sliced very thin; stew tiU half wasted; put two ounces of butter in a saucepan, shake in two table-spoonfuls of flour, add an onion, and stir about to keep from burning ; put in the tails of the crawfish and a pint of the soup ; let it simmer for five minutes, then take out the onion, fry a French roll bro-wn, also the score of reserved fish, and pour all the soup together, serve up ia a dish, and lay the roll in the middle, with the crawfish around. Be sure to pick out the bags and the woolly part of the crawfish before you poimd them.