441. Mince Lamb.—(See Veal.) Serve with poached eggs over.

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442. Remains of roast or boiled Lamb with Peas.—Cut up about two pounds, bones included, in rather small pieces, put into a convenient-sized stewpan, add to it two teaspoonfuls of flour, one of chopped onions, one of salt, a quarter ditto of pepper, half a pint of water, stir gently until near boiling, add one bay-leaf, and one pint of very green peas already boiled, simmer and serve. Half an hour is sufficient to prepare this dish; peas left from a previous day can be used, also cauliflower if not too much broken, and gently simmered, also a few mushrooms, or if no vegetables, add a little liaison, and the juice of half a lemon.

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443. Lamb’s Feet are much more delicate than sheep’s trotters, but they are cooked and dressed the same, only in less time. If there are any left cold, cut them in two, put them in a basin, pour over a glass of vinegar, half of ditto of oil, one onion sliced, salt, pepper, fry them for twenty minutes, dip each piece in a batter, and fry a nice yellow color in fat; serve on a napkin.

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444. Lamb’s Heart.—Six will make a nice dish; stuff like calf’s heart, only adding to it some bits of ham or red tongue; stew and serve with any kind of sauce.

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445. Lamb Cutlets.—Ten cutlets would be sufficient for a dish, and might be cut from one neck, as described for mutton cutlets (page 182), but leaving them as large as possible; that is, about one third less than the mutton, season them lightly with salt and pepper, egg and bread-crumb them over, afterwards beating them gently with a knife, to put them again into shape; then have a little clarified butter upon a plate, into which dip each cutlet separately, afterwards throwing them into bread-crumbs, giving them another coat, and beat again. Then if wanted of a very nice color, put four spoonfuls of salad oil into a sautÉ-pan, lay in the cutlets and set them over a sharp fire, turning when required, six or eight minutes would be sufficient to do them nicely; when done, lay them upon a cloth a moment to drain, glaze, and dish them in crown upon your dish, and serve with cucumbers stewed in the centre.

Lamb cutlets may also be served with stewed peas, French beans, spinach, asparagus points, sauce jardiniÈre, reforme, poiverade, piquante, or maÎtre d’hÔtel, which will be found in the series of sauces, or lamb cutlets may be broiled instead of fried, or served À la Maintenon, as directed for veal cutlets.

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446. Lamb Chops.—Select a fine loin of lamb with the kidney in it, trim off the flap, and with a very sharp knife cut your chops from half to three quarters of an inch in thickness, cutting about eight chops from the loin, three of which should have a piece of the kidney attached. I also cut two chops from the chump, which are very excellent eating, although clumsier in shape. Lay three of them upon a gridiron over a rather brisk but very clear fire, for if smoky it would entirely spoil the look and flavor of the lamb; and when just warmed through, season upon each side with a teaspoonful of salt, and a quarter of that quantity of pepper; broil of a nice yellow color, and serve with fried parsley over if convenient. Or lay some nice mashed potatoes upon your dish, and serve the chops upon it.

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447. Lamb Chops in paper, with fine herbs.—Cut a piece of foolscap paper in the shape of a heart (and sufficiently large to fold a lamb chop in), rub a little oil over the paper, then season the chop with a teaspoonful of chopped eschalots, one of chopped parsley, a little pepper, salt, and grated nutmeg, wrap the chop in the paper, which plait down at the edges, lay it upon a gridiron over a slow fire, turning it frequently; it will take about twenty minutes to broil properly, when done serve in the paper very hot.

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448. Lamb Chop sautÉ.—Put a piece of butter into a clean sautÉ- or frying-pan, and when melted lay in a chop rather highly seasoned with pepper and salt; fry it until thoroughly done and but lightly browned, and serve. Should gravy be required, pour off the greater part of the fat, and then stir in half a tablespoonful of flour, add a gill of broth or water, and a little coloring; stir with a wooden spoon, boiling five minutes, finish with an ounce of fresh butter and the juice of half a lemon; shake the pan over the fire until the sauce becomes rather thick, when pour over and serve.

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449. Pork Cutlets.—Choose a small neck, cut eight cutlets out of it of the same shape as the mutton, only leaving a little more fat on it, season, egg and bread-crumb, fry in pan, serve with either sauces Robert, poiverade, piquante, tartare.

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450. Pork Cutlets with Pickle.—SautÉ, broil or fry, the chops, as in the preceding; make about a gill of melted butter, add to it two tablespoonfuls of liquor of piccalilly, and six or eight pieces of the pickle cut small; when very hot put on your dish, and dress your cutlets over, or if for a large dish, dress cutlets in a crown, and sauce in the middle.

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451. Pork Cutlets sautÉ.—Cut six or eight good-sized cutlets from the neck of the same shape as the mutton, lay them in a buttered sautÉ-pan, season well with pepper and salt, place over the fire; when done lay them upon a plate, pour some of the fat from the sautÉ-pan, add a good tablespoonful of chopped onions, pass over the fire a minute, then add a teaspoonful of flour; moisten with half a pint of broth or water, with a piece of glaze added, season a little more, add a bay-leaf and a teaspoonful of vinegar, with one of mustard, mix well, lay in the cutlets until quite hot, when dress upon a dish, sauce over, and serve. This sauce is good with any kind of cutlets, but especially pork.

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452. Pork Cutlets aux Cornichons.—Cut six or eight cutlets from a middling-sized neck of pork, season well with pepper and salt, dip in eggs well beaten upon a plate, and then into grated crust of bread (not too brown) put two ounces of lard or butter into a sautÉ- or frying-pan, lay in the cutlets and fry very slowly; when done place them upon a dish; keep hot, pour some of the fat from the pan, add a good teaspoonful of flour, mix well, moisten with half a pint of broth or water with a piece of glaze, add half a wineglassful of vinegar, a little salt, pepper, and six gherkins in slices, place the cutlets in the pan to warm gently in the sauce, then dress them upon a dish, sauce over, and serve.

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453. Pork Cutlets sauce demi-Robert.—Cut eight cutlets from a neck as before, season well with pepper and salt, sprinkle chopped onions and parsley over upon both sides, beating the cutlets lightly to make them adhere, then dip them into eggs well beaten upon a plate, and then into bread-crumbs; pat them lightly, have some clarified butter in a stewpan, into which dip the cutlets, and again into bread-crumbs, well covering them, place them upon a gridiron over a moderate fire, broiling a nice light brown color; when done dress them upon a dish; have ready the following sauce: cut two large onions into very small dice, put them into a stewpan with an ounce of butter, fry of a light yellow color, add a teaspoonful of flour, mix well, moisten with half a pint of broth and a spoonful of vinegar, season well, let boil, skim and reduce until rather thick, when add a spoonful of mixed mustard, a little coloring; sauce in the centre of the cutlets and serve.

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454. Excellent Sausage Cakes.—Chop some lean pork very fine, having previously detached all the skin and bone, and to every pound of meat add three quarters of a pound of fat bacon, half an ounce of salt, a saltspoonful of pepper, the quarter of a nutmeg grated, six young green chopped onions, and a little chopped parsley; when the whole is well chopped put into a mortar and pound well, finishing with three eggs; then have ready a pig’s caul, which cut into pieces large enough to fold a piece of the above preparation the size of an egg, which wrap up, keeping the shape of an egg, but rather flattened, and broil very gently over a moderate fire.

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455. Pigs’ Feet.—Procure six pigs’ feet nicely salted, which boil in water, to which you have added a few vegetables, until well done, cut each one in halves, take out the long bone, have some sausage-meat as in the last, and a pig’s caul, which cut into pieces each large enough to fold half a foot, well surrounded with sausage-meat, when well wrapped up broil slowly half an hour over a moderate fire, and serve. Or, when the pig’s feet are well boiled, egg over, and throw them into some grated crust of bread, with which you have mixed a little parsley, broil a nice color and serve with a little plain gravy. This is called À la Ste. MenÉhould.

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456. Pig’s Kidneys.—Cut them open lengthwise, season well with pepper and salt, egg over with a paste-brush, dip into bread-crumbs, with which you have mixed some chopped parsley and eschalot, run a skewer through to keep them open, and broil for about a quarter of an hour over a good fire; when done place them upon a dish, have ready an ounce of butter, with which you have mixed the juice of a lemon, a little pepper and salt, and a teaspoonful of French or common mustard, place a piece upon each of the kidneys, place in the oven for one minute, and serve. Pig’s kidneys may also be sautÉd as directed for ox kidneys.

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457. Hashed Pork.—Put two spoonfuls of chopped onions into a stewpan with a wineglassful of vinegar, two cloves, a blade of mace, and a bay-leaf, reduce to half, take out the spice and bay-leaf, add half a pint of broth or water, cut some pork previously cooked into thin small slices, season well upon a dish with pepper and salt, shake a good teaspoonful of flour over, mix all together, and put into the stewpan; let simmer gently ten minutes, pour out upon your dish, and serve with slices of gherkins in it; a little mustard may be added if approved of, or a little piccalilly with the vinegar is excellent.

The remains of salt pork, though very palatable cold, if required hot may be cut into large thin slices, and placed in a buttered sautÉ- or frying-pan, with a little broth, or merely fried in the butter, and served with a purÉe of winter peas, made by boiling half a pint of peas until tender (tied up in a cloth); when done put them into a stewpan with two ounces of butter; season with pepper and salt, add a gill of milk or cream, pour into the dish, and dress the pork over.

It may also be cut into thin slices and put into a soup plate, and pour some catsup or Harvey sauce over it, and let it remain for half an hour; butter the inside of a pudding basin, and lay some of the remains of peas pudding round it, and then place in the pork, cover it with some of the pudding, place it in a saucepan with a little water to get hot for about half an hour, and then turn it out and serve. Should you not have quite pork enough, you may make it up with a little sausage-meat, or any other kind of meat.

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458. Fritadella (twenty receipts in one).—Put half a pound of crumb of bread to soak in a pint of cold water, take the same quantity of any kind of roast or boiled meat, with a little fat, chop it up like sausage meat, then put your bread in a clean cloth, press it to extract all the water, put into a stewpan two ounces of butter, a tablespoonful of chopped onions, fry for two minutes, then add the bread, stir with a wooden spoon until rather dry, then add the meat, season with a teaspoonful of salt, half the same of pepper, a little grated nutmeg, the same of lemon peel, stir continually until very hot; then add two eggs, one at a time, well mix together, and pour on a dish to get cold. Then take a piece as big as a small egg, and roll it to the same shape, flatten it a little, egg and bread-crumb over, keeping the shape, do all of it the same way, then put into a sautÉ-pan a quarter of a pound of lard, or clean fat, or oil; when hot, but not too much so, put in the pieces, and sautÉ a very nice yellow color, and serve very hot, plain, on a napkin, or on a border of mashed potatoes, with any sauce or garniture you fancy. These can be made with the remains of any kind of meat, poultry, game, fish, and even vegetables; hard eggs or cold mashed potatoes may be introduced in small quantities, and may be fried instead of sautÉd, in which case put about two pounds of fat in the frying-pan, and if care is used it will do several times. This is an entirely new and very economical and palatable dish, and fit for all seasons, and if once tried would be often repeated; the only expense attending it is the purchase of a small wire sieve for the bread-crumbs. The reason I call it twenty receipts in one is, that all kinds of food may be used for it, even shrimps, oysters, and lobsters.

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459. Ramifolle.—These are a little more expensive than the fritadella, and worthy the table of a crowned head. The flesh of fowls instead of lamb or veal, with the addition of one or two fat livers cut in dice. Proceed as in the former receipt, using the crumb of French rolls, and one or two truffles chopped fine: then make some pancake batter, and sautÉ two pancakes about one eighth of an inch thick, cover one with the meat, &c., and lay the other over, and put by until cold; when so cut them to any shape you like, but if like cutlets add the small bone of fowl or pigeon, or the stalk of a sprig of parsley, egg and bread-crumb them, and sautÉ them in oil or lard of a nice yellow color, and dish them like cutlets, with any of the sauces or garnitures described for mutton cutlets; or if plain, with fried parsley. They may be made of any kind of meat, fish, or poultry. I have latterly had them sent up to table when we have had a few friends, and they have been very much liked; and, on inquiring the name, I baptized them Ramifolle, without any particular meaning, which name having pleased as much as the dish, therefore let them be called Ramifolles.

They may be made a plainer way with various meats or liver, and spread over one pancake, which roll over, and when cold cut it into three equal lengths, egg, bread-crumb, and sautÉ as above.

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460. Prussian Cutlets.—Take a piece of veal, say one pound, from any part of the calf, as long as you extract the nerve, with a little fat, chop it up, but not too fine, add to it two teaspoonfuls of chopped eschalot, one of salt, half a one of pepper, little grated nutmeg, chop it a little more, and make it into pieces of the size of two walnuts, which give the shape of a cutlet; egg and bread-crumb each, keeping the shape; insert a small bone at the small end, sautÉ in fat, oil, lard, or butter, give it ten minutes on a slow fire till a nice brown color, dish and serve, with demi-glaze sauce, in which you have put a spoonful of Harvey’s, and serve with any brown or white sauce or stewed vegetables you like. Any kind of meat may be used.

Cut three cutlets from the neck of mutton, about half an inch thick, trim one very nicely, free from fat, leave the other two as cut off, put the trimmed one between the two, flatten them together, so that the fat of the outside ones meet over the middle one; tie them together thus, and broil over a very strong fire for ten minutes; remove it from the fire, cut the string, and dish up the middle one only on a very hot dish, with a little salt sprinkled over it. If wanted roasted, proceed as above.

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462. Roast and Braised Chicken, for EntrÉes.—Have a chicken trussed for boiling; put it on a spit, envelop it as for turkey (No. 358), roast half the time or little less, depending on the fire and the size of the chicken; when done, remove it from the spit, and take off the envelope, and serve with any of the following garniture:—jardiniÈre, green peas, oysters, cucumbers, Jerusalem artichokes, white mushroom sauce, ragout of quenelles, juice of tarragon (No. 363), Dutch sauce, with a few heads of cauliflower well boiled, and cut small.

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463. Braised Chicken.—If not convenient to roast, put a little bacon in a stewpan, then a chicken, a large onion, half a carrot, half a head of celery, two bay-leaves, two cloves, one peppercorn, one and a half tablespoonfuls of salt, a little pepper, a bouquet garni, and a quart of water, let simmer till tender; dish up, after having well drained it, take the string off, pour any of the above sauces over or under them; when the chicken is done, you can make, with the addition of a little more water, a very good purÉe, and even sauces, and by adding some trimmings of beef, veal, lamb, or mutton, it will make a first-rate clear broth, after being clarified giving it a proper color.

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464. Chicken plain boiled.—Put two quarts of water into a stewpan, on the fire, or two ounces of butter, and a tablespoonful of salt and a few vegetables; when boiling, rub the breast of the chicken with half a lemon, and put it in to simmer from a quarter of an hour to twenty minutes; if a large fowl, increase the quantity of water, and boil longer; sauce over with parsley and butter, or celery sauce, or any of the above: use the broth.

The remains of any of the above, or of turkey, capon, guinea-fowl, or other poultry, may be dressed as hash, by cutting them into neat pieces; put them into a stewpan, put to it half a tablespoonful of salt, one of flour, half a one of chopped onions, ditto of parsley, a bay-leaf, half a pint of water, a few drops of coloring; set to simmer for twenty minutes, and serve; the addition of a few mushrooms is excellent.

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465. Poultry en Capilotade.—Put with the pieces of fowl a tablespoonful of oil, and one glass of sherry, into a pan, and proceed as above; when ready to serve, chop a few gherkins, and put in.

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466. Indian Hash Fowl.—Make a pint of sauce (p. 70), warm, put into it your pieces of fowl, and serve with rice plain-boiled.

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467. Fried Fowl.—When you have cut the pieces as before, put them into a basin with a little salt, pepper, a spoonful of oil, and two of vinegar, and a little chopped eschalot, stir them well in it, and let remain for half an hour, have ready a quantity of batter, and take a fork and dip each piece one after the other into it, and then let it drop into the frying-pan, in which is sufficient hot fat to cover them; fry a nice color, and serve in a pyramid, with fried parsley over, or any sauce you like under.

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468. Blanquette of Fowl.—Put half a pint of white sauce in a stewpan, with six tablespoonfuls of broth or milk, let it boil, having cut up about a pound of the remains of any kind of poultry, put it in the sauce, warm it, and add two spoonfuls of liaison to it; season with a little salt, pepper, the juice of half a lemon, stir it, and serve. Do not let it boil, or it will curdle, and be unsightly and unpalatable; a little cooked ham or tongue are good in it, also oysters, and served with bread sippets round. A little chopped parsley sprinkled over it makes it look very inviting.

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469. Minced Fowl.—Cut the remains into small dice, with a little ham or tongue, add thick white sauce, season mildly; it can be served with poached eggs over.

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470. SautÉ of Fowl.—See the article SautÉ, which is applicable to all kinds of poultry; if the fowl be old, it should be previously stewed.

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471. Broiled Fowl, with Sauce.—Have a fowl ready plucked and drawn, open the back from one end to the other with a sharp knife, having previously cut the feet off at the second joint, make an incision in the skin, and pass the bone through to fix it internally; lay the fowl on the table, breast down, beat it as flat as possible with a chopper, take out the breast-bone, and also the rough part of the interior of the back, especially if a large or old fowl; after you have it in a nice shape, season all over with a teaspoonful of salt and half one of pepper, put it on a gridiron, over a slow fire, turning it every five minutes until done; if a young one, twenty-five minutes ought to do it well; but by trying with the finger on the thick part, it will easily be known by even an inexperienced hand, if firm under the finger, it is done, or by pressing the wing, and if tender, it is also done; put on dish, and pour over a brown mushroom sauce, or the following: put two spoonfuls of Chili vinegar, two of Harvey’s sauce, two of catsup, one of chopped eschalot, ten of plain melted butter, put in a stewpan and boil for twenty minutes; skim and serve under or over.

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472. Another way.—When the fowl is ready for broiling, put four tablespoonfuls of oil or fat, or one ounce of butter, into a sautÉ-pan, lay in the fowl, and sautÉ it gently until a nice yellow color, and then broil as above; or egg and bread-crumb it over, melting a little butter, and drop a little now and then when on the fire, and with care it will be gold color; serve with either sharp, mushroom, tomato, or poivrade sauce on.

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473. A la Tartare.—By making about half a pint of the above sauce, and ornament an oval dish by placing on the border cut gherkins, beet-root, olives, place the sauce on it, and lay the fowl very hot over it; thus the fowl is hot and the sauce cold, but together very good.

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474. Croquettes of Fowl.—Take the lean of the remains of a fowl from a previous dinner, and chop it up in small pieces, then put into a stewpan a teaspoonful of chopped eschalots with half an ounce of butter, pass them for about three minutes over the fire, add a teaspoonful of flour, mix well, then add the fowl, and a gill of white sauce, or more if not sufficiently moist; season with pepper, salt, and sugar; then stir in the yolks of two eggs very quickly, stir it a little longer on the fire, and turn it out on a dish to cool; when cold, take twelve pieces, each of the size of a walnut, roll them out an inch and a half in length, and bread-crumb thrice over; fry a good color, dress them on a napkin, or a border of mashed potatoes. Every kind of remains of game, meat, poultry, and fish, may be made the same way: if no sauce, add a little more flour, and use milk or broth.

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475. FricassÉe of Fowl.—Divide a fowl into eight pieces, wash it well, put the pieces into a stewpan, and cover with boiling water, season with a teaspoonful of salt, a little pepper, a good bouquet of parsley, four cloves, and a blade of mace, let it boil twenty minutes, pass the stock through a sieve into a basin; take out the pieces of fowl, trim nicely, then put into another stewpan two ounces of butter, with which mix a good spoonful of flour, moisten with stock, put in the pieces of fowl, stir occasionally until boiling, skim well, add twenty button onions, let simmer until the onions are tender, when add a gill of cream, with which you have mixed the yolks of two eggs, stir in quickly over the fire, but do not let it boil; take out the pieces, dress in pyramid upon the dish, and serve.

If you require to warm up the remainder of the above, put it into a basin, which stand in a stewpan in which you have placed a little water, put the cover over, and let it boil gently, by which means the contents of the basin will get warm without turning the sauce; when hot, dish up and serve. The same plan ought to be adopted to warm up any remains of dishes in which a liaison has been introduced; it prevents its turning, which is unavoidable in any other way.

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476. Fowl SautÉ.—Pluck and draw a fowl, cut it into pieces, seven or eight, as you like, that is, the two French wings, the two legs, the breast in one or two pieces, and the back in two; trim nicely, put into a sautÉ-pan two ounces of butter, put it on the fire; when hot, lay in your pieces, add a teaspoonful of salt, a quarter ditto of pepper, sautÉ gently, turn over; when of a nice gold color and tender, pour the fat of the pan, add a glass of sherry and ten spoonfuls of brown sauce, boil ten minutes longer but very slowly, and serve in pyramid; sauce over. This done in oil, with the addition of twenty mushrooms and a little garlic, is the celebrated dish of poulet À la Marengo.

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477. The Same, a plainer way.—When prepared and cooked as above, instead of the sauce, which may not be handy, add a spoonful of flour, which dredge over till it is well mixed, then add half a pint of boiling water, a few drops of coloring or some mushroom-catsup, two teaspoonfuls of salt and a half of pepper, add a bouquet of parsley, let it simmer for twenty minutes, skim, taste if your sauce is well seasoned, dish your fowl, reduce your sauce until adhering to the back of the spoon, add the juice of half a lemon, and serve. A few mushrooms or English truffles may be added to it, which is a great improvement; the color of the sauce ought to be brownish; take out the bouquet which you have previously squeezed.

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478. SautÉ of Fowl with Vegetables.—Proceed exactly as above, only omitting the wine, add to the sauce fifty heads of young green scallions, or some small pieces of carrot and turnip, or a pint of green peas, or cucumbers cut in nice pieces, stew till tender, add a spoonful of powdered sugar, dish the fowl, skim the sauce, take out the parsley; when your sauce is thickish and of a nice color, pour over the fowl, and serve very hot.

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479. Blanquettes of Turkey.—Cut off the flesh from the remainder of a roast or boiled turkey into as large slices as possible, then break up the bones, which put into a stewpan, with a little lean bacon and an onion, and a small bouquet of parsley, thyme, and bay-leaf, just cover them with water, and boil gently for three quarters of an hour, skim, and pass the stock through a cloth, and with it make a little white sauce as directed, then put the meat into another stewpan, lightly seasoned with a little pepper, salt, and grated nutmeg; just cover it with some of the sauce, and warm it gradually, not, however, permitting it to boil; when very hot, stir in three tablespoonfuls of cream, with which you have mixed the yolk of an egg, and when beginning to thicken, dress it upon a dish with toasted or fried sippets of bread around, cucumbers cut and dressed as directed p. 67, and added to the blanquette are a very great improvement, as are likewise button mushrooms or a few slices of cooked ham or tongue.

For a blanquette of fowl proceed precisely the same.

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480. Boudins of Fowl or Turkey.—Cut up the remains of a turkey or fowls into very small dice, with a quarter of a pound of lean cooked ham to each pound of meat, make a stock with the bones as directed in the last; put a teaspoonful of chopped eschalots into a stewpan, with a piece of butter of the size of a walnut, which stir over the fire until the eschalots become a little yellowish, when stir in a good tablespoonful of flour, add the meat and about a pint of the stock, let boil gently a few minutes, season with a little pepper, salt, and sugar, stir the yolks of two eggs in quickly, and pour it out upon a dish until cold, when divide it into pieces of the size of eggs, which rub into long pieces of the shape and size of flat sausages, which egg and bread-crumb twice over, and fry of a nice brown color in hot fat or dripping, drain upon a cloth, and serve very hot.

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481. Turban of Croquettes À l’Epigramme.—Croquettes are made from the same preparation as the last, but made up into small pieces, two inches in length and the thickness of your finger; egg, bread-crumb, and fry the same, dress in a circle upon a border of mashed potatoes, and serve with some blanquette of turkey or fowl in the centre.

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482. Hashed Goose.—Put a spoonful of chopped onions into a stewpan with an ounce of butter, which fry over the fire until becoming rather browned, then stir a tablespoonful of flour, put in the remains of a goose, cut into neat pieces, and well seasoned with pepper and salt; add a pint of stock, let the whole simmer about ten minutes, and it is ready to serve. A little apple sauce may be served separately in a boat, or a couple of apples sliced, a few leaves of bruised dried sage may be stewed with the hash.

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483. Stewed Duck with Peas.—Truss a duck with the legs turned inside, which put into a stewpan with two ounces of butter and a quarter of a pound of streaked bacon, cut into small dice, set the stewpan over a moderate fire, occasionally stirring its contents until it becomes lightly browned, then add a good teaspoonful of flour, and when well mixed, a pint of stock or water, stir occasionally until boiling, when add twenty button onions and a bunch of parsley with a bay-leaf; let the whole simmer a quarter of an hour, keeping it well skimmed, then add a quart of young peas, and simmer half an hour longer, or until the peas are quite tender, when take out the duck, draw out the string, and dress it upon your dish; remove the parsley and bay-leaf, season the peas and sauce with a little pepper, salt, and sugar, pour over the duck and serve.

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484. Stewed Duck with Turnips.—Proceed as in the last, but, instead of peas, use about forty pieces of good turnips, cut into moderately-sized squares, and previously fried, of a yellowish color, in a little lard or butter, dress the duck upon your dish, season the turnips and sauce with a little salt, pepper and sugar, and reduce it until thickish, not however to break the turnips; sauce over, and serve.

The remains of ducks left from a previous dinner may be hashed as directed for goose, but the sage and apple should in all cases be omitted; for variety, should peas be in season, a pint freshly boiled may be mixed with the hash at the time of serving.

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485. Fowl SautÉ in Oil.—Cut a fowl into eight pieces, that is, the two wings, two legs, two pieces of the breast, and two of the back, which put into a stewpan, with three tablespoonfuls of salad-oil, over a moderate fire, shaking the stewpan round occasionally, until the pieces of fowl are rather browned, when mix in a tablespoonful of flour, which moisten with a pint of stock or water, let it simmer at the corner of the fire twenty minutes, skimming off the oil as it rises to the surface; add a few blanched mushrooms in slices, season with a little salt, pepper, sugar, and a piece of scraped garlic the size of a pea; take out the fowl, which pile upon your dish, laying the worst pieces at the bottom; reduce the sauce over the fire, keeping it stirred until sufficiently thick to adhere to the back of the spoon, when pour over the fowl and serve. Use brown sauce, if handy.

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486. FricassÉe of Rabbit.—Cut a nice young rabbit into neat joints, and put them into lukewarm water to disgorge for half an hour, when drain and put them into a stewpan, with a large onion cut into slices, two cloves, a blade of mace, a little parsley, one bay-leaf, and a quarter of a pound of streaky bacon cut into small dice; cover the whole with water, and let it simmer twenty minutes, keeping it well skimmed; then pass the stock through a sieve into a basin, take out the pieces of rabbit with the bacon, then in another stewpan have two ounces of butter, with which mix a good tablespoonful of flour, moisten with the stock, and stir over the fire until boiling; then trim neatly the pieces of rabbit, which, with the bacon and twenty button onions, put into the sauce; let the whole simmer until the onions are tender, skimming off all the fat as it rises to the surface; then pour in a gill of cream, with which you have mixed the yolks of two eggs, leave it a moment upon the fire to thicken (but not to boil), take out the rabbit, which pile upon your dish, sauce over and serve.

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487. Gibelotte of Rabbit.—Cut up a young rabbit into neat joints, as likewise a quarter of a pound of streaky bacon in small dice, put the bacon into a stewpan, with two ounces of butter, and when a little fried, put in the pieces of rabbit, which sautÉ of a light brown color, moving them round occasionally with a wooden spoon; then add a good tablespoonful of flour, working it well in, moisten with a pint of water, season with a little pepper and salt, and when beginning to simmer, skim off all the fat, and add thirty button onions, a few blanched mushrooms, and a little brown gravy or coloring; let simmer a quarter of an hour longer, when take out the rabbit, which dress upon your dish; reduce the sauce until it adheres to the back of the spoon, when pour it over the rabbit and serve.

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488. Compote of Pigeons.—Put a quarter of a pound of lean bacon cut into small dice into a stewpan, with half an ounce of butter, and fry a few seconds over the fire, then have three pigeons trussed, with their legs turned inside, which place in the stewpan breast downwards, setting them over the fire until of a light brown color, moving them round occasionally; add a tablespoonful of flour, which work well in with a wooden spoon, until becoming browned, when moisten with a pint of water, add a good bunch of parsley, with a bay-leaf, and about thirty button onions, season with a little pepper and salt, let the whole simmer three quarters of an hour, keeping it well skimmed, then dress the pigeons upon a dish with the bacon and onions round, reduce the sauce to a proper consistency, take out the parsley and bay-leaf, sauce over and serve.

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489. Stewed Pigeon with Peas.—Cook the pigeons precisely as described in the last, but omitting the onions and bay-leaf, and adding a quart of fresh green peas; when done, dress the pigeons in a dish, pour the sauce and peas over and serve.

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490. Hot Lamb Pie (raised).—To make this an oval, a tin or copper pie mould would be required, which you would choose of a size most generally useful. Butter the interior of the mould, which stand upon a baking-sheet, then make the following paste: put a quarter of a pound of butter and the same of chopped suet into a stewpan, with half a pint of water, and let the whole boil together one minute, when strain it through a sieve into a basin containing two pounds of flour, mixing it first with a spoon, and when cool enough with the hand, until forming a smooth paste; when partly cold roll it out into a sheet half an inch in thickness, with which line the mould, pressing the paste evenly at all parts; have ready cut sufficient small lamb chops from the loin, neatly cut away the bones, and lay them round the interior of the pie alternately with slices of raw potatoes (a quarter of an inch in thickness), season rather highly as you proceed, with pepper, salt, chopped onions, and parsley; make a neat cover with the trimmings of the paste, and bake it rather better than two hours in a moderate oven; when done lift the cover, pour out as much of the fat as possible, add a little gravy and serve.

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491. Other various Pies.—Hot raised pies may also be made with mutton by following the above directions. They are also very good made with fillet of beef cut into thin slices of the size of the lamb chops, or of rump steak, by laying a piece at the bottom, seasoning and filling alternately with potatoes and the meat; veal and ham pies are also excellent, but the potatoes in them had better be omitted, the veal however, seasoned and dipped in flour. Pies may also be made with veal sweetbreads and ham, but then about three parts of a pint of white sauce should be poured in after the pie is baked. Fowls or rabbits may likewise be cut into joints, and put into a stewpan, with a piece of butter, previously well seasoning them with pepper, salt, and chopped eschalots; cover the stewpan close, and leave it twenty minutes over a slow fire, when add a pint of white sauce, and simmer ten minutes longer, when cold build them up in the interior of the pie, which cover and bake an hour in a warm oven. Pies of the above description can of course be made of any size, either large enough for a family meal, or very small and round, for a corner dish for a dinner party; most people who are in the habit of making them, keep two different-sized moulds for the purpose.

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492. Rump Steak Pie.—Procure two pounds of rumpsteaks, which cut into thinnish slices, and season well with pepper and salt, dip each piece into flour, and lay them in a small pie-dish, finishing the top in the form of a dome; add a wineglassful of water, then have ready half a pound of half-puff paste, cut off a small piece, which roll into a band, and lay round the edge of the dish, having previously wetted it with a paste-brush, dipped in water, then roll out the remainder of the paste to about the size of the dish, damp the band of paste upon the dish, and lay the other piece over, make a hole with a knife at the top, press the edges evenly down with your thumbs, trim the pie round with a knife, egg over the top with a paste-brush, and ornament it with the trimmings of the paste, according to fancy: bake it rather better than an hour in a moderate oven, and serve either hot or cold.

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493. Veal and Ham Pie.—Cut about a pound and a half of veal into thin slices, as also a quarter of a pound of cooked ham; season the veal rather highly with white pepper and salt, with which cover the bottom of the dish, then lay over a few slices of ham, then the remainder of the veal, finishing with the remainder of the ham, add a wineglassful of water, and cover and bake as directed for the beefsteak pie: a bay will be an improvement.

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494. Mutton pie.—Procure the chumps of three loins of mutton, from which cut the meat in moderately thin slices, put a layer at the bottom of the dish, which season well with chopped parsley, eschalots, pepper, and salt; then put a layer of slices of raw potatoes, and again a layer of mutton, seasoning as before, proceeding thus to the top, which form in a dome, finishing with mutton, cover with paste, and bake as directed for rumpsteak pie.

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495. Another method.—Cut six chops from a loin of mutton, from which trim as much of the fat as possible: season them well with salt and pepper, and lay them round in your pie-dish, the thick part uppermost, put two onions, in slices, in the centre, over which lay four middling-sized potatoes, each cut in halves, pour in a wineglassful of water, cover with paste, and bake as the last.

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496. Lamb Pie.—Cut a small neck of lamb into chops, which must not be too fat, season them lightly with pepper and salt, and lay them in your pie-dish, with a few new potatoes in slices, pour in a little water, then cover and bake as directed for rumpsteak pie.

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497. Chicken Pie.—Cut up a nice plump chicken into joints, which lay upon a dish, and season lightly with chopped parsley, white pepper, and salt, then lay the back, cut into three pieces, at the bottom of a pie-dish, with the two legs on either side; have half a pound of cooked ham or bacon in slices, a layer of which cover over, then lay in the two wings, and over them the breast, cut into two pieces, which, with the remainder of the ham or bacon, form into a dome in the middle, pour half a pint of white sauce over, if handy, or a little broth or water, cover with paste, and bake as directed for the last. If no white sauce, dip each piece lightly in flour.

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498. Rabbit Pie.—Cut a nice rabbit into joints, splitting the head in halves, and lay them in lukewarm water half an hour, to disgorge, then dry them upon a cloth, season well with pepper, salt, chopped eschalots, parsley, two bay-leaves, and a spoonful of flour; have also three quarters of a pound of uncooked streaked bacon, cut into square pieces the size of walnuts, build up the pieces of rabbit and bacon together, in a pie-dish, commencing with the worst pieces, and forming a dome; pour in a little water, cover with paste, and bake as directed for rumpsteak pie.

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499. Pigeon Pie.—Line the bottom of a pie-dish with a pound of rumpsteak, cut into slices not too thin, seasoned with a little salt, pepper, and cayenne, and dipped into flour; have ready picked and drawn a couple of pigeons, cut off the feet, turn the legs in, fold up the pinions of the wings, and lay them breast to breast upon the meat, have the yolks of four hard-boiled eggs, which put at the sides, sprinkle a little pepper and salt over the pigeons, lay a bay-leaf upon the top, pour in a little water, cover with paste, stick the feet in the top, and bake as directed for the last.

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500. Partridge Pie.—Line the bottom of a pie-dish with slices of veal, cut moderately thick, and rather lightly seasoned with white pepper and salt; have ready picked, drawn, and trussed a couple of young partridges, pour one glass of sherry over the veal, and lay in the partridges breast to breast, laying a piece of fat bacon over each, cover with paste, sticking the feet of the partridges in the top of the pie, and bake as before.

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501. Grouse Pie.—Roast, very underdone, a couple of nice plump grouse; when cold, cut into joints, being the two wings, two legs, and the breasts into two pieces each, season them lightly, and lay them in a pie-dish, building them to form a dome, then break up the back-bone and other trimmings, which put into a stewpan, with a glass of sherry, a bay-leaf, an onion in slices, a few sprigs of parsley, three or four whole allspice, set the stewpan over the fire a few minutes until the wine boils, when add half a pint of brown sauce, and half a pint of broth, stir it over a fire until again reduced to half a pint, when strain it through a sieve, over the grouse; when quite cold cover with paste, as directed for rumpsteak pie, and bake in a warm oven; about half an hour would be sufficient, as the paste requires to be laid on thinner, the contents of the pie having been previously cooked.

Pies may be made from the remains of any poultry or game, in the same manner as here described; only, if poultry, use white sauce instead of brown, and omit the wine. If no sauce, roll each piece in flour, and make only the gravy, which place in it.

The remains of any joint of meat may likewise be served in a pie, by cutting the meat in slices, well seasoning, laying them in a pie-dish, and pouring half a pint of sharp sauce over; or use broth, or even water highly seasoned.