One large fowl, 2 onions chopped, a small piece of whole mace, 1 sprig of parsley, 1 bay leaf, 1 dessertspoonful pepper- corns 1 , salt, 2 oz. butter, \ lb. of rice which has been boiled in stock and well flavoured, \ lb. mushrooms which have been IE 74 MISS CAMEBON'S COOKERY BOOK. stewed, 2 hard-boiled eggs cut in quarters✪ Poulet a la Czarina. Cut the fowl ii neat pieces, and fry them slightly in the butter with t onions, seasonings, and herbs, taking care not to brown th< at all. Remove the pieces of fowl, and stir into the saw pan, 2 tablespoonfuls of flour; when smooth, add 1J pint white stock, and boil three minutes; return the fc to the saucepan, and gently stew all together for thrt quarters of an hour. Dish the fowl in a circle, strain t sauce, add to it 2 tablespoonfuls of cream, and pour ove place in the centre the mushrooms and eggs, decorate ea fillet with a little chopped mushroom and yolk of hard eg and place the boiled rice round as a border. Veal cutlc can be cooked in the same way. Sweetbreads Fried in Pastry. Stew the sweetbreads with 2 onions, 1 bay leaf, 1 blade mace, 1 tablespoonful of peppercorns, 1 sprig of parsley, anc a teaspoonful of salt until tender (if lamb's sweetbreads i used they will require half an hour). Take them out and pr< between two plates. Make \ pint of thick white sauce, usl the stock in which the sweetbreads were stewed ; flavour t sauce well. Cut the sweetbreads into pieces as big as five-shilling piece, dip in- the white sauce «o as to coat th< well, enclose in rounds of very thin puff pastry, egg, a breadcrumb, and fry in hot fat✪ Sweetbreads Fried in Pastry. Dish in a circle and p watercress in the centre, or fried parsley. Tomatoes with Sweetbreads. Six large tomatoes, 1 calf s or 3 lamb's sweetbreads, pint mayonnaise sauce to which, has been added 4 sheets gelatine melted, chopped parsley, salt, pepper, and cayema endive or lettuce to garnish. Stew the sweetbreads for ha an hour with 2 onions, 1 blade of mace, dessertspoonful peppercorns, sprig of parsley, 1 bay leaf, and salt. Wh< cooked, take up and allow to cool after removing all fat ao MISS CAMEBON'S COOKEBY BOOK. 75 skin. When cold, cut in small pieces and stir into half the mayonnaise; flavour well, then fill the tomatoes which have been scalded, peeled, and scooped, with the mixture. Melt the gelatine, stir into the remainder of the mayonnaise, and when just beginning to set pour over each tomato so as to coat them all over, lift on to a clean dish, and garnish with endive or lettuce. Sprinkle over the tomatoes a little chopped parsley. Tongue a la Portugaise. One boiled or preserved tongue, some forcemeat or rissole misftore, olives stoned, cooked spinach to dish on, \ lb. pruuaa stoned and cooked in stock, f pint clear sauce {see Sauces), one glass Madeira✪ Tongue a la Portugaise. Cut the tongue into long, thin slices, lay a dessertspoonful of forcemeat or rissole mixture °a each slice and roll neatly up, tie or put a small skewer through each, and lay them in a saucepan with a little stock uito which has been poured some sherry or Madeira. Let them get thoroughly hot, then dish on the spinach, endways. On each roll place an olive, in the centre put the prunes ; add the glass ^Madeira to the clear sauce, and pour round. Send to table y ery hot. Timbales of Mutton. Half lb. of cold minced mutton, 2 oz. bread crumbs, \ lb. finely-chopped mushrooms, \ pint gravy or brown sauce, 1 tea- 8 poonful chopped parsley, 2 eggs, salt and pepper, teaspoonful ^sence of anchovy✪ Timbales of Mutton. Put the meat, crumbs, mushrooms, parsley and seasonings into a basin, add the sauce and egg6 katen up; mix well, put into well-buttered castle pudding- tote, place in a steamer with buttered paper over. Cook Sftntly half an hour. Turn out and serve with brown or tomato sauce poured over. These can be made with any cold meat. Mushrooms a 1' Ambassadress. Fourteen large mushrooms, i lb. ccW. ^fcaV w &&&»&*> ✪ Mushrooms a l'Ambassadress

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One large fowl, 2 onions chopped, a small piece of whole mace, 1 sprig of parsley, 1 bay leaf, 1 dessertspoonful pepper- corns 1 , salt, 2 oz. butter, \ lb. of rice which has been boiled in stock and well flavoured, \ lb. mushrooms which have been IE 74 MISS CAMEBON'S COOKERY BOOK. stewed, 2 hard-boiled eggs cut in quarters. Cut the fowl ii neat pieces, and fry them slightly in the butter with t onions, seasonings, and herbs, taking care not to brown th< at all. Remove the pieces of fowl, and stir into the saw pan, 2 tablespoonfuls of flour; when smooth, add 1J pint white stock, and boil three minutes; return the fc to the saucepan, and gently stew all together for thrt quarters of an hour. Dish the fowl in a circle, strain t sauce, add to it 2 tablespoonfuls of cream, and pour ove place in the centre the mushrooms and eggs, decorate ea fillet with a little chopped mushroom and yolk of hard eg and place the boiled rice round as a border. Veal cutlc can be cooked in the same way. Sweetbreads Fried in Pastry. Stew the sweetbreads with 2 onions, 1 bay leaf, 1 blade mace, 1 tablespoonful of peppercorns, 1 sprig of parsley, anc a teaspoonful of salt until tender (if lamb's sweetbreads i used they will require half an hour). Take them out and pr< between two plates. Make \ pint of thick white sauce, usl the stock in which the sweetbreads were stewed ; flavour t sauce well. Cut the sweetbreads into pieces as big as five-shilling piece, dip in- the white sauce «o as to coat th< well, enclose in rounds of very thin puff pastry, egg, a breadcrumb, and fry in hot fat. Dish in a circle and p watercress in the centre, or fried parsley. Tomatoes with Sweetbreads. Six large tomatoes, 1 calf s or 3 lamb's sweetbreads, pint mayonnaise sauce to which, has been added 4 sheets gelatine melted, chopped parsley, salt, pepper, and cayema endive or lettuce to garnish. Stew the sweetbreads for ha an hour with 2 onions, 1 blade of mace, dessertspoonful peppercorns, sprig of parsley, 1 bay leaf, and salt. Wh< cooked, take up and allow to cool after removing all fat ao MISS CAMEBON'S COOKEBY BOOK. 75 skin. When cold, cut in small pieces and stir into half the mayonnaise; flavour well, then fill the tomatoes which have been scalded, peeled, and scooped, with the mixture. Melt the gelatine, stir into the remainder of the mayonnaise, and when just beginning to set pour over each tomato so as to coat them all over, lift on to a clean dish, and garnish with endive or lettuce. Sprinkle over the tomatoes a little chopped parsley. Tongue a la Portugaise. One boiled or preserved tongue, some forcemeat or rissole misftore, olives stoned, cooked spinach to dish on, \ lb. pruuaa stoned and cooked in stock, f pint clear sauce {see Sauces), one glass Madeira. Cut the tongue into long, thin slices, lay a dessertspoonful of forcemeat or rissole mixture °a each slice and roll neatly up, tie or put a small skewer through each, and lay them in a saucepan with a little stock uito which has been poured some sherry or Madeira. Let them get thoroughly hot, then dish on the spinach, endways. On each roll place an olive, in the centre put the prunes ; add the glass ^Madeira to the clear sauce, and pour round. Send to table y ery hot. Timbales of Mutton. Half lb. of cold minced mutton, 2 oz. bread crumbs, \ lb. finely-chopped mushrooms, \ pint gravy or brown sauce, 1 tea- 8 poonful chopped parsley, 2 eggs, salt and pepper, teaspoonful ^sence of anchovy. Put the meat, crumbs, mushrooms, parsley and seasonings into a basin, add the sauce and egg6 katen up; mix well, put into well-buttered castle pudding- tote, place in a steamer with buttered paper over. Cook Sftntly half an hour. Turn out and serve with brown or tomato sauce poured over. These can be made with any cold meat. Mushrooms a 1' Ambassadress. Fourteen large mushrooms, i lb. ccW. ^fcaV w &&&»&*>

Miss Cameron's cookery book