Louis' every woman's cook book

Boil a soaked ham until tender, remove the skin, sprinkle sugar over it, and brown in the oven. Serve a puree of spinach with it. ROAST LOIN OF VEAL WITH KIDNEYS Bone a loin of veal, season with salt and pepper, and make a roll in such a manner that the veal kidney cut lengthwise in two will be in the centre of the roll. Tie up with a string. Roast with a " mirpoix " of vegetables and prepare a gravy in the pan in which the loin was roasted. When Served. Guests. Remarks. GAME Wild ducks should be cooked rare. Very few people like them well done. It takes from fifteen to twenty minutes' cooking for the large ducks, according to size. After they are cleaned a few pieces of celery put inside the ducks will improve the flavour of the meat. Fried hominy and currant jelly are generally served with all of them. When the breast has been carved, the carcass should be put in a meat press and all the blood squeezed out of it and served as gravy. The legs are seldom used. Wild ducks may be split and broiled and served on toast instead of roasted. CANVASBACK DUCK ^ REDHEAD DUCK ^3 RUDDY OR BUTTERBALL DUCK ^5 These three kinds are considered the best. They feed on wild celery and similar plants, and have no fishy flavour. The ruddy duck is much smaller than the others and requires only ten minutes' cooking. MALLARD DUCK ^5 BLACKHEAD DUCK ^5 WIDGEON — TEAL DUCK <&& BRANT DUCK ^ These are all to be cooked rare, and served with fried hominy and currant or barberry jelly. PLOVERS *2 The following are several varieties of these birds, but all are treated the same way, roasted or broiled, and served on toast with some fresh watercress: English When Served. Guests. Remarks. Plovers, Golden Plovers, Upland Plovers, Beetlehead Plovers, Yellow Leg Plovers. WOODCOCK ROAST OR BROILED ON CANAPES *sa Clean the woodcock, remove the gizzard, chop the intestines and the same quantity of chicken liver fine, add chopped parsley, salt, and pepper. Spread it on toast and bake in a moderate oven for two minutes. Cook the woodcock about seven minutes in a moderate oven, then place on the canape, pouring a very little gravy over it. SNIPE *% This bird may be treated the same as woodcock. DOE BIRDS ^5 Roast or broiled. RICE BIRDS ^ REED BIRDS <& SNOW BIRDS && Put three or four on a metal skewer, alternating them with small, thin slices of fat salt pork or bacon. Roast quickly and serve on toast. QUAIL &£ PARTRIDGE PHEASANT ^ All are cooked well done and served with bread sauce. When Served. Guests. Remarks. VEGETABLES That may be served as entrees or separate courses CELERY AU JUS ^ Clean and peel four stalks of celery, each about four inches long. Split each in two or four pieces, cook in water until tender, and then drain. Heat one-half a cup of gravy and one-half a cup of brown sauce, add the juice of one-half a lemon and an ounce of butter, season with salt and pepper. Put the celery into this sauce and let it simmer for ten minutes. Arrange the pieces nicely in a dish and pour the sauce over them. CELERY VELOUTE Prepare the celery as for previous recipe, but put it into a pint of veloute sauce instead of brown sauce. ARTICHOKES BOILED, HOLLANDAISE SAUCE &£