morsels of meat you happen to have. Thicken the gravy and pour round the meat. Garnish with stewed or glazed onions. Glazed Onions. Choose small ones, as nearly the same size as possible. For a dozen onions put an ounce of butter, an ounce of lump-sugar, a little salt and pepper, and sufficient gravy to cover the onions. Put in the onions and let them boil gently until done, then take them out and set the gravy to boil sharply without the lid of the stewpan until reduced to a glaze, then thoroughly coat the onions by shaking them in it. Place round the mutton, taking care not to let them be covered with the gravy. Salmi of Wild Duck. There are two important matters to be observed in making a salmi or hash. The first that the The first that the gravy shall be rich and appropriate, well flavoured with the game of which it is made, and thick, but not as English cooks are so fond of thickening, with uncooked flour. The second that the game shall be made hot through, but not boiled or even simmered. In the case of a salmi of wild duck this last rule must be carefully observed, for wild duck overdone is utterly spoiled. Lightly roast two wild ducks, let them get cold, cut them up into joints, skin them, reserve all the best pieces for the salmi, and use the other portion with the skin for the gravy. Put the trimmings of the ducks into a stewpan with a pint of plain beef gravy, half a pint of Bordeaux wine, three onions fried to a golden colour, a small bundle of sweet herbs, four peppercorns, two cloves, two shalots, a lump of sugar and a pinch of salt. Boil gently for two hours until reduced to a pint, having taken off the fat let the gravy boil up, and then mix gradually with it an ounce of butter and an ounce of flour that have previously been well worked together over the fire into a smooth paste. Set the stewpan without the lid over a sharp fire, and let the gravy boil until reduced to half a pint, then put in the pieces of duck; let them get hot through, and serve with fried bread round the dish. Norwood Pudding. Butter a tart-dish. Cut the crumb of a stale French roll into thin slices, and over each spread a layer of the following mixture:--An ounce of finely sliced beef-suet, half an ounce of bruised candy peel, chopped almost to dust, three tablespoonfuls of apple marmalade, or of baked apples sweetened, and four bitter almonds pounded; mix all well together. Having arranged the slices of roll neatly in the dish, pour over a custard made of an egg and half a pint of milk (see remarks on pudding making), sweetened and flavoured with brandy or Curaçoa. Let the pudding bake in a slow oven for two hours, turn it out of the dish, and sift white sugar over it. Strawberry Soufflé. Spread strawberry jam about half an inch thick at the bottom of a tart-dish. Make a custard as follows:-Pour on the yolks of four or five eggs half a pint of boiling cream or milk, stir it over a slow fire until it becomes thick, taking care it does not curdle; sweeten lightly and add a few drops of almond flavouring. Put the custard over the jam, and on the top of it the whites of the eggs whisked to a very strong froth. Sift some fine sugar over the soufflé, and put it in a slow oven until it assumes a pretty golden colour. Serve cold. |