Cassell's dictionary of cookery

fry them in butter, with a few thin slices of lean ham, an onion, a carrot, and part of a turnip, all sliced. Drain, and put the game into the stock, with a head of celery— cut into inch lengths, and some parsley ; a few Jamaica peppers and cloves may be added; but much seasoning should be avoided, as it destroys the flavour of the game. Slices of venison, or the trimmings, will add much to the flavour of this soup. Moor Game, Stewed.— Cut the birds into joints, if large, but only quarter small ones ; rather old birds may be utilised by this mode of cooking. Put a quarter of a pound of butter into a large stewpan, lay in the joints, brown them over a slow fire, take them out, make a gravy in the pan, adding a small cup of stock and a couple of glassfuls of port wine, with a bit of garlic the size of a pea ; season with white pepper, salt, and cayenne, if approved, and simmer slowly until tender. Thirty minutes will be sufficient time for young birds. The skin should be removed from old ones before they are fried. Probable cost, uncertain. Morella Cherries {see Cherries, Morella). Morella Cherry Brandy. — Select fine ripe fruit gathered on a dry day ; cut off the stalks to within an inch, and put them at once into wide-necked quart bottles. Allow to every pound of fruit four ounces of white sugarcandy or loaf sugar, and a pint of the best brandy. Some cherry or peach kernels will improve the flavour ; "tie the bottles down with bladder, and store in a dry place. Do not put all the sugar at the top or bottom of the bottle, but distribute it equally amongst the cherries. Probable cost, Is. to Is. 6d. per pound. Morels. — The morel is one of the few edible fungi found in this country which may be employed as food with safety. It is much more common, however, in many parts of the middle and south of Europe than here. It is nutritious, and not difficult to digest ; the chief use to which it is put is to flavour sauces and gravies. It is used either fresh or dried, and is often brought to market in a dried state. It makes excellent ketchup. Morels, Sauce of. — Take green morels (when diied they impart little or no flavour to a dish), wash and stew them in a tightly closed pan, with a good lump of butter ; when tender take out the morels, add some flour, let it brown in the butter, and use good gravy to make it of the proper consistency. Flavour with grated MOR (429) MUL lemon-rind and juice. Put in the morels, and serve hot. Morels, Stewed. — Morels are seldom served at English tables, but when stewed fresh have a rich flavour, highly appreciated by connoisseurs ; stew them in a little good gravy, powdered mace, pepper, salt, and a glassful of white wine for an iiour. If large cut them into four ; thicken the gravy with butter and flour, and add lemon- juice to taste ; serve hot. Moselle Cup. — To a bottle of moselle in a jug pour a glassful of sherry, or pale brandy, and add four or live thin slices of pine-apple, the peel of half a lemon, cut very thin, and some lumps of ice, and sweeten to taste. A bottle of iced soda or seltzer- water must be added before using.