Miss Cameron's cookery book

onions, 6 tomatoes, 16 Dutch potatoes, each, cut in three, 5 hard-boiled eggs cut in quarters, 1 sixpenny cream cheese, 1 pint of chicken stock. Put the butter in a saucepan and cook the onions in it for a few minutes, then add the potatoes, and cook till all the butter is absorbed. Pour in the stock, hi which the lobster shells have been boiled ; add the tomatoes, flesh of the lobster cut in small pieces, the eggs, the cream cheese, a little salt to season, and the capsicums which have been soaked in cold water and the seeds removed. The whole should be of the consistency of Irish stew. This is very good, Quenelles of Cold Game. Remove all the flesh from the bones and put it in a Mortar. To each pound of the meat allow 1 oz. fat bacon, 2 oz. butter, and \ oz. flour. Season with J teaspoonful of salt, a saltspoonful of pepper, a pinch of mace, and a dust of cayenne. Pound the whole to- a smooth paste. Mix in 2 beaten eggs, form into quenelles, and poach them, in enough stock to cover them, a quarter of an hour. Take them up, dish in a pile, and serve with fried croutons and good sauce. Rabbit à la Poulette. Cut up a young rabbit, and lay it in milk and water to soak for an hour, then put it into a stewpan, with a few mushrooms, sprig of parsley, a teaspoonful of salt, \ teaspoonnil white pepper, and a blade of mace. Pour over it a pint of good stock, and stew gently for three-quarters to an hour, then take out the rabbit. Strain the sauce, reduce it a little over the fire. Add a glass of Madeira, and £ gill of cream. Put back the rabbit. Heat well without allowing it to boil. Turn out and serve with sliced lemon. Pig's Feet a la Minneapolis. Take 5 or 6 pigs' feet and put them in a saucepan with a pint oi good stock, 1 bay leaf, 1 onion, cloth of parsley, of parsley, dessertspoonful peppercorns, and some salt, this all down to a jelly. When cooked take out the garlic, herbs, and remove all bones, cut the feet into pieces, put them back into the stock, heat up and pom a shallow tin. Next day, when firm and cold, cut out square pieces (2 inches square), egg and bread-crumb, and fry in hot fat till a nice colour. Dish up three-cornered wise round a macedoine of vegetables, and pour round sharp brown sauce. German Patties. Cut some rounds of stale bread 2 inches thick, scoop out the middle, egg and bread-crumb, and fry a golden brown; fill them with any minced fowl or meat in thick white sauce. Decorate with raspings and finely-chopped parsley, and serve very hot with brown sauce poured round. Turbot Patties. One oz. butter, 1 oz. flour, ½ pint milk, 1 tablespoon cream, 3 drops of lemon juice, salt, pepper, and cayen taste. Melt the butter, stir in the flour, then the milk boil four minutes. Take off the fire, mix in the lemon juice, seasoning, and cream; add the remains of any cold turbot cut into dice. Heat over the fire, have the patty cases ready, and fill with the fish, and serve very hot. The remains of cold fish can be used in the same way. Polenta Pudding: to serve with Game. Boil 1½ pints of milk; stir in very gradually 1 cup polenta or maize flour. Boil for twenty minutes, stirring briskly all the time. When it is thick and smooth pepper and salt, and 1 oz. of butter. Pour into a buttered mould, and bake in a hot oven. Turn out and serve as the entrée. Capon a la Royal. Bone the fowl; fill with forcemeat, mushrooms, and a boiled sweetbread ; trim it neatly, cover it with thin slices of bacon, then with buttered paper. Roast it slowly before a dear fire, basting it well About forty minutes before it is done remove the paper and bacon, and let it brown. Dish it on a puree of chestnuts. » Cutlets à la Rachel.