Miss Cameron's cookery book

Take a large fowl and bone it, by carefully separating the flesh and skin from the bone; draw the skin of the legs and wings inside, mince finely 1 lb. of veal, \ lb. of lean ham bacon, season with pepper, salt, and nutmeg. Spread over the boned fowl and stuff it with the veal, cut two hard-boiled eggs in slices and lay them in the fowl with some truflEl sliced ; press the fowl into a nice shape, roll it in a buttered cloth, and boil for two hours in stock or water. When done: allow the galantine to partially cool in the stock, take out and press between two dishes with a heavy weight on the top till cold, when it should be removed from the cloth, glazed, and dished on aspic jelly chopped up. Croustades of Chicken. Line some small dariole moulds with pastry, fill them wi rice grains, and put them in the oven to cook ; mince up ti remains of cold fowl, also some ham or tongue, with £■ into some white sauce, with two or three small mushrooms chopped up ; season well. Take the moulds out of the oven, turn the cases out, empty them of the rice, and fill with the chicken. Garnish the top of each croustade with grated ham and truffles chopped up. Calf's Head a la Tortue. Remove the bone from half a calf's head, sew up the hole where the eye has been, make a stuffing of 1 lb. of minced meat, £ lb. of ham or tongue, 2 or 3 truffles cut up in slices; season well with pepper, salt, and lemon juice; spread this on the head, roll up in a cloth, and boil gently for two hours. When done, leave it in the cloth till ^ is cold, remove the cloth, and cut up in small square pieces. Make a good brown sauce, add to it a small piece of glaze, one glass of sherry ; put the pieces of head into the sauce to heat, then dish them up in a circle, and garnish with hard-boiled eggs, olives, strips of ham, and truffles. Fillets of Beef a la Busse. Take a small fillet of beef and cut it into oval slices \ inch thick ; cut from a piece of beef suet the same number of slices of fat, saute the fillets and the fat together, dish in a circle alternately, pour brown sauce round, and prepare the Russian sauce. Put 2 tablespoonfuls of good white sauce into a saucepan, add the yolks of 2 eggs, £ a teaspoonful * made mustard, lemon juicej cayenne, and enough grated horse-radish to make the sauce thick ; pour this in the centre °* the fillets, and sprinkle grated horse-radish on the top. Poulet Blanc. Take a young fowl trussed for boiling, put it in a stewpan with 1 lb. of butter melted ; turn it over once or twice, take it out, and mix with the butter 2 oz. of flour and 1 pint of veal stock; put the fowl back, and add 2 or 3 small onions button mushrooms, parsley, bay leaf, spoonful of lemon juice, pepper, salt, and nutmeg; stew very gently for about on hour. When done, dish and keep hot, while you strain tb gravy, and mix with it the beaten yolk of one egg ; stir over a slow fire till it thickens, but do not allow it to boil, or it will curdle. Serve it poured over the fowl, and garnish with slices of lemon. Poultry Ragout. Half roast any fowl or game. When half done, take it out and divide it into joints; put in a stewpan 1 pint of goo stock ; add any bones or trimmings, 1 onion, a few cloves, 1 peppercorns, a little salt ; put the pieces of fowl into this an stew gently for half an hour, or till the fowl seems cooked. Pour off the gravy, keeping the fowl hot ; strain it, and ski] off the fat. Melt 2 oz. of butter in a stewpan, mix with 1 oz. of flour, add gradually the gravy, a dessertspoonful < chili vinegar or lemon juice, and 1 glass of port wine; let it boil for two minutes, dish the fowl, and pour this over it wit fried sippets round. Sweetbreads a la Macedoine.