Cold dishes for hot weather

Bone the lamb, rub it over with the yolk of an egg, grate over it a little lemon-peel, nutmeg, pepper, and salt ; chop up 2 tablespoonfuls of capers, 2 anchovies, some parsley, and a few sweet herbs ; mix with bread crumbs, and spread over the lamb; roll it up, and boil two hours ; take it up and put it into a pickle. COLLARED NECK OF PORK Bone the neck, and sprinkle with bread crumbs, chopped sage, a little allspice, some pepper and salt, mixed together. Roll it up close, and bind very tightly ; roast for an hour and a half in a slow oven. COLLARED SUCKING PIG Bone the pig, rub it well with pepper, salt, a few sage leaves and sweet herbs chopped fine ; roll up very tightly. Fill a pot with water, and add to it a bunch of sweet herbs, a few pepper-corns, a blade of mace, some cloves, salt to taste, and a pint of vinegar ; when it comes to a boil put in the pig and allow it to boil till tender. When done take it up and cool ; then place in a vessel and pour the liquor over it. FORCED pig's EARS Parboil 2 pairs of pig's ears; make a forcemeat of an anchovy, sage, parsley, a quarter of a pound of chopped suet, bread crumbs, pepper, and a little salt ; mix with the yolks of 2 eggs. Raise the skin of the upper part of the ears and stuff them with the forcemeat. Fry the ears in butter, and drain them ; make a rich gravy as follows : a glass of sherry, 3 teaspoonfuls of made mustard, a little butter, a small onion, a little pepper, and some paprika. Put the ears in a stewpan with the gravy, and cover very closely ; stew gently for half an hour. When done, strain the gravy and reduce to a jelly; place the ears on a dish and pour the jelly over them. When set, garnish with parsley. SUCKING PIG À LA PÈRE DUILLET Cut off the head, quarter the body, lard it with bacon, and season with salt, pepper, nutmeg, cloves, and mace. Lay some fat bacon on the bottom of a pan, place the head in the centre, and arrange the quarters around it ; add a bay-leaf, a chopped onion, a lemon, some carrots, parsley, and the liver ; cover all with bacon ; stew for an hour in a quart of stock, take it up, put in a stewpan, and pour over it a bottle of wine ; simmer gently for an hour. Skim the fat off the first gravy; strain it; add to it a sweetbread cut into slices, some truffles, and mushrooms ; stew the whole until it jellies; put the wine in which the pig was stewed into the jelly, pour it over the pig, and garnish with parsley. poultry BRAISED FOWL Bone the fowl and stuff with force-meat. Fry a few slices of onions in a stewpan; add the bones and trimmings of the chicken, a bunch of herbs, a few blades of mace, and a pint of broth. Cover the chicken with slices of bacon, cover the pan very tightly, and stew for half an hour. Strain the braise gravy, and boil it up quickly to a jelly. Glaze the chicken with it, and serve cold. CHICKEN CHEESE Boil two chickens in a quart of water. When done take them out of the water and remove the bones. Mince the meat very fine together with 2 or 3 truflSies, return to POULTRY 27 the water, and cook until almost dry. Pour into a deep dish, cover, and place a weight on the cover. Put in a cool place. CHICKEN JELLY Pound half a raw chicken with the bones and meat, cover it with cold water, and allow to simmer till the meat is reduced to rags and the liquor to about half. Strain, and pass through a very fine sieve. Salt and pepper to taste. Keturn to the fire and simmer for five minutes. Skim, and keep in a cool place. BRAISED DUCKS