Culinary jottings

flour, after the straining stage, and serve it with croutons of fried bread. I denounce the serving of fragments of the giblets in either the thick or clear soup. The flavour is all you require. 2. — Cut a parboiled carrot and one parboiled onion into thin slices, add some powdered Slice of seer with dried thyme and marioram and some paper. "^ , -^ chopped parsley; mix this up with three table-spoonfuls of salad oil and cover your slice of seer with the mixture. Now wrap the fish carefully in a sheet of buttered paper and bake it for half an hour. When done, remove the paper very carefully and place the slice upon a dish made hot to receive it. Melt a dessertspoonful of butter, add a dessert-spoonful of flour, a cupful of broth, and the vegetables, &c., in which the slice was cooked; boil this for three or four minutes, strain, and. pour it over the fish. 3. — Take the eight cutlets (small chops) which you can get from a neck of mutton, trim them Mutton cutlets with neatly, and grill them over a brisk, mixed vegetables. j ■> a ? clear fire : when done, arrange them round a circle of nicely mashed potato, in the centre of which must be placed a sauce à macédoine de légumes, which I have already explained ; some French beans, a carrot, a turnip, and a piece of cucumber, previously boiled, cut into small dice, and heated up in some well made sauce blonde, a few green peas, and some pieces of boiled celery may be added if you can get them. 4. — Pick, draw, singe, truss, and stuff the goose (see page 111). Roast it before a clear Roast Goose. n i -a. -^i -^i ^ fire, and serve it with either apple or tomato sauce in a boat : potatoes and Brussels-sprouts (if in season) should accompany. A capital addition to the goose's gravy is to be made in this way. After you have cut a slice into the breast, let the gravy run out for a moment, then add to it in the dish (tipped up) a teaspoonful of salt, a salt-spoonful of Nepaul pepper, a teaspoonful of mixed mustard, and a glass of portwine. Stir these ingredients into the gravy, baste the bird well with it, and go on with the carving. 5. — If you summon up courage to try this homely dish, you will often oi-dcr it again. Buy ^^ ^ >h 1'°™^*'*^'* enough young moringa pods to yield seeds enough to fill a little pie-dish. Boil them, and scrape out the seeds, and the tender flesh inside the pods, into a basin : stir into this a table-spoonful of cream, or a coffee-cupful of milk in which the yolks of two eggs have been well beaten ; season with salt and pepper, and add a few drops of anchovy essence ; pass this into a well buttered pie-dish, and grate over the surface a good layer of Parmesan or any nice mild dry cheese. Bake for a quarter of an hour, and serve. If you can bake and serve the mixture in silvercoquille shells, — one for each guest, — the entremets will, of course, look nicer. 6. — Make a rich custard with a pint of cream and a pint ^ of milk, Hoz. of isinglass, sugar to Garibaldi cream. i ", -,-, ,. • -. taste, and the yolks of eight eggs. Flavour it with any essence you like, strain it, and divide it into three basins ; colour the first a bright red with