Culinary jottings

Shoulder of mutton flatten it out upon a clean board, stuffed. ^ Dust it over with pepper and salt, and lay over it a number of thin slices of cold cooked bacon. ^Make a good bowl of turkey stuffing (page 109) and spread it evenly over the bacon, roll the meat carefully up, and secure it in shape with tapes. Put four ounces of butter into a stew-pan, and turn the roll of mutton over in it till it takes colour. Now pour in a pint or so of good broth made from the bones and trimmings, with two Bombay onions cut up, a clove of garlic, a carrot sliced, six pepper corns, a blade of mace, a good piece of celery, a dessert-spoonful of sugar, a dessert-spoonful of salt, a tumbler of chablis or sauteme, and half a glass of brandy. Braise the mutton in this until it is done. Dish it on a hot dish, and brown its surface with a hot iron. Strain off the gravy, remove the fat, flavour it as for game with half a glass of Madeira, a dessert-spoonful of red currant jelly, the juice of a lime, and a few drops of chilli vinegar ; let it boil up, pour it round the mutton, and serve. Garnish the dish with small white onions (the size used for pickling) glazed, and send round potatoes à la maître d'hôtel. 5. — Roast the birds properly over a bright fire (Rama-samy will bake them or fry them in a frying-pan). [illustration: and serve them on hot buttered toast, smothered with crisply fried breadcrumbs. A nice salad, butter, and Nepaul pepper should go round. 6. — Cook the peas as recommended at page 135, cut a thick slice of bacon into small dice, fried to a good colour, and crisp, mix them with the peas, and serve. 7. — If your cook can make really nice puff-pastry, this simple little entremets will be quite fit Lemon cheesecakes. « , . -n , i lfor a place in your menu.± or the mixture, proceed as follows : — melt four ounces of butter in an enamelled sauce-pan, stir into it the yolks of four eggs, and four ounces of finely pounded loaf sugar, and when dissolved, the juice of three limes ; mix the syrup well, and add a liqueur-glass of noyeau, or cura9oa. Now line eight or nine round patty pans with puff-jDaste, and fill them half full with the mixture, leaving room for it to rise in the baking: when done, dust over the cheesecakes some finely pounded loaf sugar, and serve them upon a napkin, hot. ♦ Salade Russe. This is an effective dish for a luncheon party : — Boil some carrots and some turnips in salted water with a small piece of butter, but do not let them be overdone ; when cold, cut out of them, with a vegetable scoop, a number of pieces the size of an olive ; cut some beetroot in the same way, and likewise some truffles. Take equal parts — say a cupful— of each of the above, and a similar quantity of fresh haricot beans ready cooked, and of asparagus points prepared in the same way. Two table-spoonfuls respectively of capers, of French pickled gherkins cut into the shape of capers, and of anchovies, perfectly cleaned, and cut into small pieces ; a couple of dozen or more olives stoned, one table-spoonful of parsley minced fine, and one