Miss Cameron's cookery book

One small chicken cut up, \ lb. best rice, a little ginger finely sliced, 2 sliced onions, 2 bay leaves, 1 teaspoon peppercorns, 2 oz. butter, a little salt. Put the whole into stewpan. Cover with cold water, bring to the boil, then simmer gently for one hour. Serve hot with finely chopped parsley and a hard-boiled yolk of egg which has been rubbed through a sieve sprinkled over. Neck of Mutton with Sorrel. Lard 3 lb. of neck of mutton, and braise it for two hours dish it with the following puree previously placed in the centre of the dish. Put into a stewpan a peck of sorrel, add about 1 pint of water, and stir it over the fire with a wooden spoon till dissolved ; then pour it into a sieve to drain, chop and fry 2 large onions in a. small piece of butter till lightly browned. Then mix in 2 spoonfuls of flour, 1 oz. of sugar, pepper, and salt and a little grated nutmeg ; pour in 1 pint of good stock, a the sorrel to this. Cook over the fire for twenty minutes, ai rub through a hair sieve. Braised Neck of Veal. Trim a neck of veal and put it in a braising pan with 2 carrots sliced, 2 onions cut up, a head of celery, and bouquet garni. Just cover the veal with good stock, and let it stew slowly for about two hours. Take out the veal, strain the stock, and free it from grease, and boil it down to half; put the veal in the oven to brown, basting it with the stock for about twenty minutes — it should look bright and glossy. Dish it garnished with stewed peas, and Bechamel sauce poured round. Ragout of Babbit. Cut up the rabbit into neat pieces and lay them in a stewpan. Cover with stock or water ; add a sprig of parsley, 1 of lemon thyme, a bay leaf, 6 button onions and a few small mushrooms. Stew gently for an hour, then take out the meat, and strain the sauce. Add to it a little colouring, a glass of sherry or Madeira, salt, pepper, a pinch of grated nutmeg, and 1 or 2 drops of lemon juice. Boil it up, put the rabbit back to get hot, and serve with fried croutons. Chaud-Froid of Chicken. The remains of any cold fowl, ½ pint white sauce, well flavoured, 2 tablespoonfuls liquid aspic jelly, J pint of Mayonnaise sauce, some lettuce, cress, and beetroot, or in winter, some cold boiled vegetables. Cut the fowl up into neat pieces, take all skin off. Add the liquid aspic to the white sauce, stir it till nearly cold. Pour this over each Piece of fowl so as to coat it well over, Leave till set, and then dish in a circle. Break up the salad and put to the mayonnaise, and place in the centre of the pieces of fowl Decorate each piece with finely-chopped parsley and hard-boiled yolk of egg, and arrange cress, etc., all round the dish— or chopped aspic, cold boiled carrots, turnips, beetroot &ad olives, cut in fancy shapes, can be used instead of salad fa the centre. [illustration: Miss Cameron's Cookery Book] Half lb. cold fowl, 1 pint of cream, J pint of stiff aspic jelly, 5 oz. grated cooked ham. 1 teaspoonfal chopped parsley, as much cayenne as -will go on a threepenny-piece, salt, i pepper. Whip the cream to a stiff froth, add the chicken finely minced, and the ham, parsley, and seasoning. Melt aspic jelly and mix in. beat till beginning to set. Pour mixture into small china or paper cases, pot on ice for two minutes, end serve with chopped pistachios sprinkled <r A rich white sauce can be used instead of the cream. Snipe Padding.