Louis' every woman's cook book

on all sides, adding a carrot and an onion, herbs, a bay leaf and a parsley bouquet, and two tomatoes cut up. Then moisten with a pint of Sauterne wine and one quart of stock and one cup of brown sauce. Put on the cover, which should close hermetically, put the saucepan in the oven, and let the meat cook slowly for two hours, turning occasionally. Take the meat out and slice; strain the sauce and skim off all the fat, and then pour over the sliced rump. Garnish with macaroni with cream sauce. BRISKET OF CORNED BEEF WITH VEGE- TABLES *& A piece of fancy brisket of corned or saltpetred beef, say five or six pounds, should be cooked in plenty of water until tender, with two carrots, two onions, onehalf a head of cabbage, two turnips, and two stalks of celery. Dish up the beef on a platter, cut the vegetables coarsely, and put around the beef. Serve horseradish with it. SADDLE OF MUTTON <& Roast a well-trimmed saddle of mutton from fifty to sixty minutes. Slice lengthwise and serve with currant jelly and gravy. BOILED LEG OF MUTTON, CAPER SAUCE ^ It takes about two hours to boil a leg of mutton. Put salt and vegetable garnishing in the water. Serve mashed turnips with it, and caper sauce separate. ROAST HINDQUARTER OF SPRING LAMB ^ Cover the loin part with slices of lamb fat, so that this part will not be too well done when the hindquarter is cooked. Serve mint sauce separate. ROAST RACK OF LAMB ^ Use the ribs of the lamb only and serve with mint sauce. When Served. Guests. Remarks. ROAST TURKEY STUFFED ^ Stuff the turkey with any of the many dressings known. Cover the breast with thin slices of salt pork, which will prevent the meat of the breast getting too dry. Serve cranberry sauce with it. CAPON A LA PENNINGTON^? Cook a quart of peeled chestnuts in chicken stock with three finely chopped and fried shallot onions. Pound this to a pulp, add one-fourth of a pound of grated fat salt pork and three finely chopped truffles. Stuff the capon with the dressing while it is hot, and let it rest overnight so the flavour will penetrate into the meat. ROAST GOOSE, GOOSEBERRY SAUCE ^ Stuff a young goose with any dressing desired. Chestnut or apple dressing is very palatable. Serve gooseberry sauce with it. Green gooseberries are cooked with sugar and very little water. Serve cold. ROAST YOUNG DUCKLING ^ It requires about an hour to roast a young duckling; may be stuffed or plain roast. Serve apple sauce with it. ROAST CHICKEN, GIBLET SAUCERS Roast the chicken the ordinary way. Prepare a thick gravy. Boil the gizzard, heart, and liver in water with salt and an onion. When well cooked, chop fine, and add to the thick gravy. ROAST SADDLE OF VENISON Roast the saddle as it is, or take off the skin over the meat and lard with strips of fat salt pork, but keep it rare. Serve currant jelly with it, together with some gravy made in the pan in which the saddle was cooked. W^fc""*""1" •~™"^™ — — • «____^»___ III — «MB«^BMB<«_JK^U a ftg When Served. Guests. Remarks. If ROAST HAM WITH SPINACH^