OCTOBER

VEAL BROTH

FILLETS OF COD CAPER SAUCE

ROAST RUMP STEAK TOMATO SAUCE

BRAISED PARTRIDGES

CUSTARD PUDDING

RASPBERRY JELLY

Veal Broth.

Get three or four pounds of scrag, or a knuckle of veal, chopped into small pieces, also a ham bone, or slice of ham, and cover it with water; let it boil up, and skim it until nothing more rises. Put in then four or five onions, a turnip, and, later, a bit of celery, or celery-seed tied in muslin, a little salt, and white pepper; let it boil gently for four hours. Strain the gravy, and having taken off all the fat, return to the stock-pot and let it boil, then slightly thicken with corn-flour, about one teaspoonful to a quart of soup. Mix the thickening with a little cold milk, stir into the soup, and let it simmer before serving. Chop parsley nicely, scald it, and serve separately on a plate. Three pounds of veal should make from three pints to two quarts of good soup. The bones will bear boiling two hours longer, and make good stock or foundation for glaze.

Fillets of Cod.

Have slices nearly an inch thick cut from the middle of the fish. Sprinkle pepper and salt over and let them

remain for an hour, then dry in a cloth, egg them over, and dip them in finely sifted bread-crumbs, with plenty of pepper and salt and a pinch of dried and sifted parsley. Have ready some good frying fat, boiling hot, and fry the fillets if possible in the wire basket, as they require to be quickly done and to be covered with fat.

Caper Sauce.

Take a tablespoonful of French capers, simmer them for ten minutes in a bright saucepan, without the lid, with a quarter of a pint of clear broth or water. Press the capers with a silver or wooden spoon until well mashed. Mix a tablespoonful of flour with two of cold water, put it into the capers whilst boiling, stir over the fire until thickened, break in an ounce of butter, and, when it is dissolved, put in a teaspoonful of caper vinegar and serve.

Brown Caper Sauce.

Boil the capers in good brown gravy, instead of water, and proceed as directed above.

Roasted Steak.

This is particularly recommended for a small party, and is most useful when it is desirable to avoid a quantity of cold meat. It is besides very delicious, and has all the

flavour and quality of the middle cut of the sirloin. It is best roasted in the V oven, as so small a joint is apt to be dried up by any other method. Unless your butcher sends out large quantities of meat, it will be as well, to avoid disappointment, to order this cut the day before you require it, especially as it is in great demand for broiling steaks. Ask him, when the rump is cut out to within two or three pounds, to take the remainder off the bone in one piece. All you will then have to do will be to tie the piece of meat up into a neat round shape, lightly pepper, salt and flour it. Hang it up in the V oven before a small fire, baste and turn frequently. It will take about an hour and a quarter. Serve with plain beef gravy in the dish.

Tomato Sauce.

Boil two sliced onions in just enough water to cover them, and when they are nearly done, cut up half a dozen fine ripe tomatoes and put them into the stewpan with an ounce of butter, a dessertspoonful of salt, and a shake of pepper. If tomatoes are scarce, a sharp apple cut in quarters, and the seeds taken out, may be used with them. Let the tomatoes simmer three-quarters of an hour. Then rub them through a sieve; the purée, if properly managed, will be as thick as good apple sauce. Return it to the stewpan with a small piece of butter, and let it get thoroughly hot.