NYPL RESEARCH LIBRARIES
3 3433 01731581 7






UTI
Allen, Milo





LUNCHEON DISHES
COMPRISING
MENUS IN FRENCH AND ENGLISH
FOR FOUR COMPLETE LUNCHEONS FOR SIX PERSONS
AS WELL AS
SUGGESTIONS FOR APPROPRIATE ARRANGEMENT
AND DECORATION OF THE TABLE
FOR THE FOUR SEASONS
SPRING, SUMMER, AUTUMN, AND WINTER
BY
MARY L. ALLEN
AUTHOR OF “BREAKFAST DISHES," “ SAVOURIES AND SWEETS," AND
"Five O'CLOCK TEA.”
O
LONDON
KEGAN PAUL, TRENCH, TRÜBNER & CO., LTD.
1891
Mit I.


crivik
PUBLIC LIBRARY
0 .30
ASTOR LENOY AND
TILDEN tri
nivo
R


INDEX
PAGE
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·
·
· ·....
· .
·
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· · · · ·
·
· ·
·
·
·
· ·
· ·
·
·
· · ·
· ·
·
·
· ·
PUDDINGS, Sweets, AND CAKES-
Almond Custards . . .
Apple Jelly . . . .
Blackberry Jelly .
Brandy Snaps. .
Chocolate Custard . .
Cake, Erroll . . ..
, Chocolate . .
, Sponge (Chantry).
, Seed (Wickham).
Cherry Meringue
Christmas Pudding . .
Diplomatic Pudding
Iced Fruit Fool
Orange Fool .
Wallfield Pudding . .
Pine Apple Whips. .
Prune Jelly and Cream .
Venoise Pudding . .
VEGETABLES-
Potato Balls . .
Potato Ribbons .
Potato Rissoles
Potatoes, New . .
Potatoes à la Macaire
Mont d'or Beans . . .
Salsafy . . . .
· · · · · · · · · ·
·
· ·
·
.:.:.:.:.
·
· ·
· · · ·
·
·
·
·
· ·
· ·
· ·
·
·
· ·
· ·
·
· · ·
·
·
:::::::
· · · · ·
· · · ·
· ·
·
.
.
·
.
·
·
·


10
TABLE DECORATIONS FOR SPRING.
SPRING.
Table Decorations.—Take an oblong piece of
drawn linen work handsomely embroidered in
white between the drawings. It should be ii
yards long and nearly half a yard wide. On it,
stand down the centre of the table three tall slender
glass vases mounted in ornamental copper work.
Arrange some sprays of pink almond blossom in
the vases. Procure six or eight little copper
plates or saucers, and fill them with the fashionable
American bonbons in brown and pink colours.
Tie up six small sprays of almond blossom with
copper-coloured ribbon, and lay them on the table-
cloth, on either side of the drawn linen work strip.
II.
Fill three oval-shaped silver baskets with mauve
and white lilac, and stand them down the centre of
the table. Tie twelve small sprays of the same
flower with apple green ribbon, and lay two before
each guest, alternately mauve and white.


MENU FOR SPRING.
11
II
MENU FOR SPRING.
Receipt to
be found
ENGLISH.
FRENCH.
on Page
SMALL Cold Side Dish. Hors D'EUVRES.
30. Plovers' Eggs and thin Bread Oeufs de Pluviere avec mince
and Butter.
tranches de Pain et
Beurre.
Reindeer Tongue Ramekins Ramequins avec langue, ded-
with Olives and Horse ain et olives et mérédis.
radish.
Fish.
Oyster Cutlets.
POISSON.
Côtelettes d'Huîtres.
27.
ENTREES.
Chicken and Ham Cutlets in
Aspic (cold).
Bobotages (hot).
Timbale of Rice.
Truffled Sweetbreads.
ENTREES.
Cotelettes de Poulet et Jambon
en Aspic.
Bobotages (chaud).
Timbale de Riz.
Riz de veau Truffes.
30.
50.
24.
JOINTS (cold).
Pressed Beef stewed.
York Ham.
Galantine of Veal.
Asparagus Salad.
Potato Balls (hot).
Roti (froid).
Boeuf Pressé.
Jambon de York.
Galantine de Veau.
Salad d'Asperg.
Pomme de Terre Roussies
(chaud).
46.
95.
93.
25.
40.
Game.
Gibier.
Guinea Fowl, garnished with Pintade Rotis au Creseon.
Watercress.
SWEETS.
ENTREMETS
Prune Jelly with Cream. Gelée de Prunes avec Crême.
Venoise Pudding.
Poudin de Venoise.
Pine Apple Whips.
Ananas à la Crême.
Chantry Sponge Cake.
SAVOURY.
SAVOUREU.
Aspic of Shrimps.
Crevettes en Aspec.
Aigrettes of Parmesan,
Aigrettes au Parmesan.
Cream Cheese.
Fromage de Crême.
53.
64.
23.
28.


MENU FOR SUMMER.
13
MENU FOR SUMMER.
FRENCH.
HORS D'OEUVRES.
Salade de Harengs.
Crevettes au Citron.
51.
Receipt on
ENGLISH
Page
SMALL SIDE DISHES.
29. Herring Salad.
Prawn and Sliced Lemon.
Fish.
Sole à la Toque (hot.)
ENTREES.
31. Curried Chicken (cold).
Mutton Cutlets, Cucumber
Sauce.
Cream of Ham.
Joints (cold).
French Pie.
Braised and Larded Fillet of
Beef.
Salad, Bishop's Sauce.
Fricandeau of (hot) Veal.
Poisson.
Sole à la Toque.
ENTREES.
Poulet au Currie (froid).
Côtelettes de Mouton
Sauce aux Concombres.
Jambon à la Crême.
RÔTE (froid).
Paté Français.
Filet de Bäuf lardé et braisé.
Salade avec Sauce aux Bishop.
Fricandeau (chaud).
LEGUMES.
Petits Pois, Pommes nou.
velles.
VEGETABLES.
Peas, New Potatoes.
84.
GAME.
Gibier.
Roast Pigeons stuffed, a vine | Pigeons rôtis et farci, chacun
leaf over each breast.
recouverts d'une feuille de
vigne.
44.
Sweets.
Iced Fruit Fool.
Brandy Snaps.
Boiled Almond Custard.
Cherry Meringue.
Chocolate Cake.
ENTREMETS.
Crême glacée au fruits.
Biscuits de Cognac.
Crême aux Amandes.
Meringue de Cerise.
87.
SAVOURY.
Patie de foie grassand Truffles
in Aspic.
SAVOUREU.
Aspic de foie gras aux Truffles
86.


MENU FOR AUTUMN.
15
MENU FOR AUTUMN.
54
Receipt on
Page
ENGLISH.
FRENCH,
SMALL Side Dishes.
HORS D'EUVRES.
Caviare and Red Cabbage. | Caviare et Tranches de blanc
Sliced Chicken Breast, Strips de Poulet, et langue
of Smoked Tongue, and furnée et marinée Har-
Pickled French Beans.
icots verts.
FISH.
Poisson.
57. Scalloped Oysters.
Huîtres en Escalopes.
ENTREES.
ENTREES.
Parisian Rabbit.
Lapin au Française.
Pork Cutlets à la Pompadour. Côtelettes de porc à la Pom-
padour.
43. Tongue and Sharp Sauce. Langue avec sauce piquante.
Joints.
Rotis.
Braised Turkey (hot).
Dinde braisée (chaud).
Lobster Pie.
Paté de Homard (froid).
37. Rump Steak, stuffed and Filet Farcé et roulé.
Potato Chips fried in Butter Pomme de terre à la Macaire.
with Parsley.
20. Mont d'or Beans.
Haricots Mont d'or.
GAME.
GIBIER.
Roast Snipe and Watercress. Becasse au Cresson.
Wild Duck and Orange
Salads.
SWEETS.
ENTREMETS.
Chocolate Custard (cold). Crême au Chocolat (froid).
Diplomatic Pudding.
Poudin Diplomatic.
Seed Cake.
SAVOURY.
SAVOUREU.
Potted Pheasant on Toast Pâté de faisan sur croûte
garnished with Truffles garni de truffes et aspec.
and Aspic
Tomato Salad.
Salade de Tomates.
rolled.





RECEIPTS,
WITH
INGREDIENTS AND COST
BRAISED AND LARDED FILLET OF
BEEF.
Ingredients.
Average Cosi.
S. D.
3 lbs. fillet (or undercut of sirloin of beef), 3 6
| lb. fat unsmoked bacon, .
i carrot, i onion, i turnip, bouquet of
herbs, . . •
I bay leaf, 2 cloves, i blade of m
a glass of white wine,
}. 02
6 pepper cones,
I pint stock, . . . . . 0 5
0
0
0 1 +
RECEIPT.
1. Trim the fillet nicely, and lard it.
2. Put it into a stew-pan and fry it a nice
brown.
3. Add all the other ingredients, and simmer it
very gently two hours.
4. Let it get cold ; serve garnished with parsley.
It is good hot or cold.


22
LUNCHEON DISHES.
FRENCH SAUCE.
Ingredients.
Average Cost.
S. D.
2 table-spoonfuls Huile de Provence, )
I do. garlic vinegar,
I salt-spoonful of salt,
}. 03
do. of white pepper,
I mustard spoonful of made mustard, )
RECEIPT.
1. Put the mustard into a basin.
2. Add the pepper and salt.
3. Then the oil; mix well.
4. Last the vinegar, and beat till as thick as
cream.


LUNCHEON DISHES.
ASPIC OF SHRIMPS OR PRAWNS.
Ingredients.
Average Cost.
S. D.
4 lbs. knuckle of veal, 5d., . . . 18
is lb. knuckle of ham, . .
I 0
I calf's foot, . . . .
2 eggs,
I pt. pickled shrimps, .
. . . i 06
Pepper, salt, i onion, ..
Herbs, i table-spoonful tarragon vinegar,
4 cloves, . .
4 wine glass white wine, . .
o 2
4 2
RECEIPT.
1. Put the knuckle of veal, ham, and calf's foot
into a stew-pan with two quarts of cold water ; also
the onion, cloves, and bunch of sweet herbs.
2. Boil gently till reduced to rather more than a
pint.
3. Strain and set aside to get cool.
4. Remove all fat and sediment.
5. Place the jelly in a sauce-pan with the wine,
tarragon vinegar; pepper and salt to taste.
6. Whip the whites of the eggs, and stir them well
in; let it boil; draw aside, and simmer ten minutes.
7. Strain through a jelly bag once or twice if
required.
8. Pour into a mould sufficient of it to cover
the bottom; let it set.
9. Then carefully arrange a layer of shrimps.
Pour in two inches of the melted jelly. Let it set,
then another layer of shrimps, fill the mould with
jelly, and put in a cool place till wanted.


30
LUNCHEON DISHES.
HORS D'OUVRES.
Ingredients.
Average Cost.
S. D.
12 plovers' eggs, . .
. . 6 0
I pot French olives, .
. . : 0 4
6 41
RECEIPT.
1. Arrange the plovers' eggs in a nest made of
moss.
2. Put the olives into a small white china dish;
make them into a pyramid.
3. Hand round with the plovers' eggs.
BOBOTAGES.
Ingredients.
Average Cost.
4 oz. of any cooked meat,
4 oz. bread-crumbs,
I onion, .
I egg, . . . .
I oz. butter, .
1 pint stock,
I spoonful curry powder,
.
.
.
•
Wooooo 010
I
1
.
.
.
o of
RECEIPT.
1. Chop quite fine the meat.
2. Soak the bread-crumbs in the stock.
3. Fry the onion chopped fine in a little butter.
4. Mix with the meat and bread-crumbs.
5. Add the curry powder.
6. Then the egg well beaten; mix thoroughly.
7. Butter some small cups or moulds, and stand
them in a dripping tin with hot water in it.
8. Bake twenty minutes in a brisk oven, and
turn out; serve with curry sauce.


LUNCHEON DISHES.
33
SALAD (BISHOP'S SAUCE).
Ingredients.
Average Cost.
S. D.
2 Cos lettuces, . . . . . o 4
2 eggs, . .
* pint cream, .
if table-spoonful of vinegar,
2 mustard-spoonfuls of mustard,
i salt-spoonful of salt,
white pepper, { . . 0 3
Cayenne to taste,
i small slice of onion,
I sprig of tarragon,
Š
RECEIPT.
1. Hard boil the eggs; when cold take out the
yolks.
2. Put them in a soup plate, and pound quite
smooth with a spoon.
3. Add the mustard, pepper, and by degrees the
cream.
4. Chop up the onion on a plate and add the
salt, press with a knife till the onion is all dissolved,
mix with the sauce.
5. Cut the tarragon small, and add.
6. Then the vinegar.
7. Wash the lettuce and put into a towel till
quite dry.
8. Shred, and pour the sauce over it.


34
LUNCHEON DISHES.
TIMBALE OF RICE.
Ingredients.
Average Cost.
I teacupful of rice,
1 lb. of any cooked meat,
.
2 table-spoonfuls of bread-crumbs, :
a small onion, · ·
4 pint stock, , ,
Salt and pepper,
I tea-spoonful chopped parsley,
I oz. butter, · · ·
.........
RECEIPT.
J. Boil the rice till tender.
2. Put on a sieve to drain.
3. Chop the meat fine.
4. Season with the onion chopped fine, parsley,
pepper and salt.
5. Add the bread-crumbs and egg, mix well.
6. The stock.
7. Butter a mould, line with the rice, put in the
meat, cover the top with rice, and steam three-
quarters of an hour-turn out, and pour tomato
sauce round dish.


LUNCHEON DISHES.
35
TOMATO KATSUP.
Ingredient.
Average Cost.
S. D.
1 bottle tomato katsup (Gordon and Dil-
worth's), . . . . . . o 6
RECEIPT.
Heat the tomato katsup in a sauce pan, pour
round the mould, and serve.


LUNCHEON DISHES.
37
RUMP STEAK STUFFED AND ROLLED.
Ingredients.
Average Cost.
S. D.
2 lbs. rump steak, . . . . . 24.
2 oz. suet, . . . .
3 oz. bread-crumbs, . .
1 dessert-spoonful chopped parsley, pepper
and salt,
2 eggs, · · · · · · · 0 2
B 3 of
NOOo oo
RECEIPT.
1. Peel and chop the olives small.
· 2. Chop the suet.
3. Put into a basin with the crumbs, parsley,
olives, suet, pepper and salt.
4. Mix well with the eggs.
5. Spread the mixture on the steak, roll and tie
securely.
6. Place in a greased paper and roast about
three-quarters of an hour.


38
LUNCHEON DISHES.
ERROLL CAKE.
Ingredients.
Average Cost.
S. D.
.
4
i lb. butter, .
i lb. castor sugar, .
i lb, flour,
Ib. almonds,
8 eggs, . . .
.....
ooooo
RECEIPT.
1. Cream the butter.
2 Add the sugar.
3. Flour.
4. Eggs well beaten.
5. Almonds cut into strips.
6. Mix lighly.
7. Butter a mould, pour in the mixture and bake
in a moderate oven.


LUNCHEON DISHES.
GERMAN SAUCE.
Ingredients.
Average Cost.
4 pint sherry, ·
2 yolks of eggs,
Sugar to taste, .
doo
ooo lo
.
.
.
O
O II
RECEIPT.
1. Put the yolks into a basin and whisk well.
2. Pour in a sauce-pan, add the sherry and sugar
to taste ; let it heat but not boil.
3. Pour round the pudding.


LUNCHEON DISHES,
43
...
•
TONGUE WITH SAUCE PIQUANTE.
Ingredients.
Average Cost.
S. D.
10 slices out of a cold tongue, . .
1 pint of stock, . . .
2 oz. butter, . . . .
I small turnip,
I do. carrot, } . . .
I do. onion, J.
4 cloves,
6 pepper-corns,
· ·
I sprig parsley,
· · · 0 1
I do thyme,
I table spoonful of flour,
Pepper and salt,
• 0 0}
I dessert-spoonful tarragon vinegar, J
3 4
RECEIPT.
1. Put the butter into a sauce-pan, and fry all the
vegetables.
2. Add the stock.
3. Cloves, pepper-corns, parsley, thyme, vinegar,
salt, and pepper.
4. Put the lid on the sauce-pan, and boil half
an hour.
5. Sprinkle in the flour.
6. Strain and free from all grease.
7. Put back into the sauce pan.
8. Heat the slices of tongue in the sauce, but
do not let them boil.
9. Arrange the slices prettily in your entrée dish.
10. Pour the gravy over them.


LUNCHEON DISHES.
45
POTATOES FRIED WITH PARSLEY.
À LA MACAIRE.
Ingredients.
Average Cost.
S. D.
1 lb. potatoes, · · · · 0 3
2 oz. butter,
. 0 2
2 tea spoonfuls chopped parsley, .. . 0 0
Pepper and salt,
o 55
RECEIPT.
1. Scrape and boil the potatoes.
2. Let them get cold.
3. Put the butter into a frying-pan, when melted,
put in the potatoes and fry a pale gold.
4. Add the parsley about five minutes before
serving, sprinkle with pepper and salt.


LUNCHEON DISHES.
ORANGE FOOL.
Ingredients,
3 fine Seville oranges,
3 cggs, . . .
pint of cream, .
2 oz. sugar,
.
.
.
.
.
.
.
Average Cost.
S. D.
..
. 0 3
10
. O ok
.
.
.
19
RECEIPT.
1. Squeeze the oranges and strain the juice.
2. Mix with the eggs well beaten.
3. Add the cream.
4. Then the sugar.
5. Put the mixture in a sauce-pan over a slow
fire (do not let it boil) and stir till it thickens.
CHOCOLATE CAKE.
Ingredients.
Average Cost.
.
..
lb. chocolate,
| lb. castor sugar, . . .
i lb. butter, . .
2} oz. flour, .
3 eggs, . .
i tea-spoonful baking powder,
000000
.
30 - + min
0
RECEIPT.
1. Grate the chocolate.
2. Add the flour, baking powder, sugar and
butter.
3. Beat the eggs and mix with the other in-
gredients.
4. Mix well together.
5. Bake in a moderate oven.


LUNCHEON DISHES.
PARISIAN RABBIT.
Ingredients.
i rabbit, . . . . .
2 oz. butter, . . . . .
I onion,
I table spoonful mixed herbs, .
1 table spoonful of flour, J.
pint stock, . . . . .
Average Cost.
S. D.
. 16
0
.
.
2
0
RECEIPT.
1. Cut the rabbit into joints.
2. Fry in the butter, with the onion chopped
fine.
3. When brown, put into a fireproof jar with
the herbs, stew gently one and a half hour.
4. Pour in the stock.
5. Thicken with the flour, and serve.


LUNCHEON DISHES.
51
SOLE À LA TOQUE.
.
.
.
4 pint picked shrimine
Ingredients.
Average Cost.
S. D.
2 soles, . . . . .
.
2 0
2 table spoonfuls bread crumbs,
I dessert-spoonful of chopped parsley, } .
I oz. butter, . .
I salt-spoonful chopped onion, }
I tea-spoonful lemon juice,
2 table-spoonfuls stock,
I egg, : :
Pepper and salt to taste.
26
.
:
RECEIPT.
1. Make an incision down the centre of the sole
from head to tail, loose the flesh close to the bones
as though you were going to fillet it, only do not
cut them off, turn them back, and spread the sole
thickly with the force-meat made of the above
ingredients.
2. Turn back the fish over the force-meat.
3. Place in a baking tin with bread-crumbs on
the top, and pour the stock round it.
4. Bake twenty minutes.
5. Serve with the liquor it was cooked in round


LUNCHEON DISHES.
CHRISTMAS PUDDING-NO EGGS.
Ingredients.
Average Cost.
·
.
...
...
0
6
·
.
1} Ib. bread-crumbs,
* Ib. flour,
i lb, currants, . .
1 lb, raisins, . .
} lb, sultanas, . :
Ib. citron peel,
Ib. orange peel, ſ .
i lb. suet, (beef), . .
Juice of three oranges,
3 tea-spoonfuls baking powder, /
a nutmeg grated,
1 lb, of dark brown sugar, .
* a tea-spoonful of salt,
i pint of beer, . . .
.
.
.
.
.
o
2
RECEIPT.
1. Chop the peel, stone and chop the raisins,
pick the currants, shred the suet.
2. Mix the baking powder with the flour, to
which add the crumbs and sugar, and afterwards
all the other ingredients.
3. Mix with the beer.
4. Boil ten hours. Or divide into two puddings,
and boil five and a half hours each.
5. The second day cut into slices, fry in butter,
and ornament with dried cherries.


LUNCHEON DISHES.
53
PINE-APPLE WHIPS.
OONN
Ingredients.
Average Cost.
S. D.
Iš pint cream,
·
2 3
i pot of pine-apple jam, . . • 2 0
i lemon,
• : 0 1
I table-spoonful castor sugar, . . o os
4 43
RECEIPT.
1. Take six or eight custard glasses.
2. Whip the cream to a stiff froth and add a
little sugar.
3. Half fill the glasses with small blocks of pine-
apple and a little syrup.
4. Squeeze a little lemon juice on to the con-
tents of each glass.
5. Pile up the cream, as much as the glasses
will hold, serve.
The above will make enough for twelve persons.


LUNCHEON DISHES.
57
.
.
....
.
·
.
·
.
OYSTERS AU GRATIN OR SCALLOPED IN
THEIR OWN SHELLS.
Ingredients.
Average Cost.
S. D.
. . . . . . 16
À pint cream,
#pint milk, · · · · · 0 4
i tea spoonful anchovy sauce, .
2 yolks of eggs, .
I tea-spoonful lemon juice, ,
I saltspoonful, white pepper, S .
i bunch watercress, . . . . o I
-
2 3
RECEIPT.
1. Open and beard twelve large oysters.
2. Save the liquor and the beards, add the milk
to them, and bring up to the boil.
3. Take the deep oyster shells and thoroughly
wash them.
4. Strain the beards away from the milk, and
stir into it 4 pint of cream, the anchovy sauce,
pepper and lemon juice, and boil up.
r 5. Take off the fire for a minute or two and stir
in the two yolks of eggs, then replace on the fire,
and allow to thicken (not boil).
6. Cut up the oysters into three pieces each, and
place six pieces on each deep shell.
7. Put on the top a dessert-spoonful of the mix-
ture just prepared, which should be thick, cover
with fried crumbs of bread, and heat through in a
dutch oven.
8. Serve on a large flat dish on a folded napkin,
and garnish with watercress.


LUNCHEON DISHES.
61
BOILED PHEASANT.
. . Os
Ingredients.
Average Cost.
s. D.
I pheasant, . . . . . .
i Ib. chestnuts,
. 0 2
I tea-spoonful anchovy sauce, . . .
1 lb. sausage meat,
i tea-spoonful white pepper, ļ . .
I tea-spoonful salt,
o I
• 4 3
RECEIPT.
1. Have ready a pheasant trussed for boiling.
2. Stuff the bird at the neck end with sausage
meat and seasoning. It should not have been shot
more than two or three days.
3. Place the bird breast downwards in well-
salted water, and see that the water covers it.
4. Bring it to the boil and then boil three-
quarters of an hour.
5. Skim well.
6. Serve with a thick white sauce poured over
the bird. -
7. Garnish the dish with small cooked chestnuts,
tomatoes, tufts of fried parsley, and cut lemon.


LUNCHEON DISHES.
65
.
·
0
3
.
.
O
i
WALLFIELD PUDDING.
Ingredients.
Average Cost
S. D.
2 eggs, .
The same weight in-
Butter, . . .
0 41
Sugar, . . .
Flour, .
o 2
i doz. sweet almonds, .
i doz, candied cherries, .
I doz. Pistachio nuts, .
I wine-glassful of sherry,
1 lb, apricot jam, . .
4 pint cream, . . .
Ib. blackberry jelly,
í table-spoonful brandy, . .
.
.
.
........
.
···········
.
.
.
woooOOOOO
.
.
.
RECEIPT.
1. Beat your butter and finely-sifted sugar to a
cream.
2. Dredge in the flour.
3. Well-beat the eggs, and add to the other
ingredients.
4. Butter a tin oblong mould with a space in the
centre.
5. Put your mixture into it, and cover with a
buttered paper.
6. Bake in a quick oven about twenty minutes.
7. Take out when of a golden colour, turn from
the mould, and allow to get cold standing on a hair-
sieve.


LUNCHEON DISHES.
69
1. Take six sheep's tongues.
2. Steep them in cold water for an hour.
3. Put them into a stew-pan with a bunch of
herbs and pepper-corns, quarter of a nutmeg grated,
and a small piece of mace, and a little salt.
4. Cover with stock, boil gently for two hours.
5. Take the skin off the tongues and cut in neat
pieces, then allow to get cold.
1. Take a pie dish.
2. Entirely line with good short paste rather
thick.
3. Take the sweetbreads, the tongues, the sausage
and the hard-boiled eggs, all cut up in neat pieces,
and lay them on the crust.
4. Take three dozen of large oysters, beard them
and lay them, with the other ingredients, in the pie
dish.
5. Take the oyster liquor and the beards, also
the liquor in which the sweetbreads and tongues
were boiled, put all together in a sauce-pan, and
boil quickly until reduced to a pint.
6. Strain and stir into half a pint of thick cream,
and then boil up again for three minutes.
7. Pour about half of this mixture over the
contents of the pie.
8. Season with white pepper and a little salt.
9. Put on the top crust.
10. Make a hole in the centre, which must be
disguised with paste ornamentation.
II. Bake in a good oven for an hour and a half.
12. Dissolve half an oz. of gelatine in the remain-
ing liquor, and when the pie is done pour it
through the hole left in the top of it.
13. Serve cold.


LUNCHEON DISHES.
71
ENGLISH SPICED BEEF.
A Family Receipt.
Ingredients.
Average Cost.
S. D.
12 lbs. silverside beef, . .
I oz. of cloves,
I oz. of allspice, pounded,
I nutmeg,
I oz. salt petre, . .
2 oz. coarse brown sugar,
5 handfuls of salt, ..
oz. of mace,
000000000"
911
RECEIPT.
1. When bought of the butcher, the meat should
stand twelve hours in a large dish to allow the
blood to thoroughly drain away.
2. Lay the meat in the pickle for a week,
rubbing it well each day with the hand all over,
and turn the joint every twenty-four hours.
3. On the eighth day enclose the meat in a
paste, and wrap it in three thicknesses of brown
paper tied on securely with tape or string.
4. Let it be baked in a bakehouse oven twenty
minutes to a lb. and twenty minutes over.


74
LUNCHEON DISHES.
8. Put the cut-up tongues in a pudding basin,
cover with the contents of the frying-pan, cover
with buttered paper, and place in the oven for
three hours.
9. The mixture should be stirred every twenty
minutes, and moistened with milk until the pint is
absorbed.
10. There should be no gravy when done, but
the meat should be very moist. This curry can be
prepared the day before it is wanted.
11. It should be served in a silver dish with a
lid to it, surrounded by well-boiled rice.—Lean
pork or veal is very good dressed in the same way.
TO BOIL RICE FOR CURRY.
1. Take a breakfast-cupful of rice.
2. Put it in a fine strainer, and turn a tap of
cold water on it for three minutes.
3. Set a sauce-pan containing a quart of water on
the fire to boil.
4. Put in a good handful of salt, and, when quite
boiling, throw in the rice.
5. Let it boil hard for twenty minutes, and then
turn it into a fine sieve.
6. Put it under the tap again and turn the cold
water on it to separate the grains.
7. Put it into a dry sauce-pan, and stand it near
the fire with the lid off, and when the rice is dry
and hot it is ready for serving.


76
LUNCHEON DISHES.
MAYONNAISE.
Ingredients.
Average Cost.
S. D.
3 yolks of eggs, :
One salt-spoonful of white pepper and salt
6 drops of tarragon vinegar, .
i tea-spoonful white vinegar, . .
I salt-spoonful dry mustard, . .
Nearly 1 pint of best salad oil, . . o 8
COOC
RECEIPT.
1. Put the three yolks into a basin.
2. Add all the ingredients except the oil,
3. Which drop in afterwards, drop by drop,
whisking all the time.
4. If the mayonnaise is too thick, add a little milk.


LUNCHEON DISHES.
.
.
RUSSIAN SALAD.
Ingredients.
Average Cost.
i beetroot,
: : 01
2 carrots, . . . . . .
I parsnip,
2 turnips,
I stick horse-radish,
1 lb, French beans (summer price), .
6 olives, . . .
tin cavaire, . . . . .
$ pint mayonnaise, . . . . .
pint aspic jelly, . . . .
6 gerkins,
· · · 0 4
39:
.
.
.........
Too--OOOOOO
.
.
.
.
RECEIPT.
1. Boil the vegetables and cut into strips.
2. Scrape the horse-radish.
3. Arrange the salad in layers, paying attention
to effect of colour, each layer getting smaller till
the top comes to a point.


80
LUNCHEON DISHES.
ow
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ST HUBERT VENISON CUTLETS.
(17th December, St Hubert's Day.)
Ingredients.
Average Cost.
S. D.
2 lbs, neck of venison, . . . .
1 lb. of bacon, · ·
i shallot,
I pinch of mace,
Salt,
. . . . o
Cayenne,
I lump sugar,
I glassful of port,
I pot red-currant jelly,
I pint of stock,
. 0 2
4 7
RECEIPT.
1. Trim neatly eight cutlets from a neck of veni-
son, leaving an inch of bone bare.
2. Put the trimmings and bacon into a closely-
covered stone jar with the stock and all the season-
ing, except the currant jelly and wine.
3. Cook it like a custard in a sauce-pan of boiling
water for 21 hours.
4. Fry the cutlets until brown in butter.
5. Strain the sauce, put the port wine into it, and
re-heat it (as venison must always be smoking hot
when served).
6. Dish up the cutlets on a silver hot-water dish.
7. Pour the sauce round them.
8. Garnish with toast sippets and slices of pickled
melon or gerkin heated, and hand the jelly.
N.B.-It is a good plan, to ensure the plates
bring very hot (as is necessary when venison is to
be served), to place a soup plate before each guest,
fill it with boiling, water and lay the hot plate to be
used upon it.


LUNCHEON DISHES.
81
SALMÉ OF WILD DUCK.
Ingredients.
Average Cost.
S. D.
I wild duck, . . . . . .
. 16
i lemon,.
. 0 1
..
I bunch of sweet herbs, . .
.
Cayenne pepper,
0 0
Salt,
•
0
Black pepper,
i sherry-glassful of port, . .
I pint of well-seasoned gravy, .
8 olives, . . . . .
.
...
0-0
3
84
RECEIPT.
1. Roast the duck, and be careful it is not too
much dried.
2. Cut into neat pieces.
3. Put the gravy with all the seasoning, the juice
of half the lemon, and a pinch of cayenne. Stew for
an hour.
4. Then strain, thicken with arrowroot, and
colour brown.
5. Pour over the pieces of duck, which should
1. be laid in a clean stew-pan.
6. Stone the olives and warm up with the duck.
7. Place in a silver entrée, dish, garnish with
olives and crisp toast sippets.
- F


LUNCHEON DISHES.
PÂTÉ DE FOIE GRAS IN ASPIC.
Ingredients.
Average Cost.
.
0
1 jar of pâté de foie gras, .
1 pint aspic jelly, . . .
6 rounds of bread and butter, .
6 slices of trufile, .
I chilli,
· · · ·
I bunch watercress, ·
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·
0
RECEIPTS.
1. Cut some dice-shaped blocks of foie gras,
place them in a flat-bottomed deep dish (thirty
pieces will be required).
2. Pour the warmed aspic jelly over the blocks,
which must be allowed to get cold.
3. Just before serving, cut some rounds from a
new Vienna loaf, and butter with good fresh butter,
cut out with a fancy paste cutter each piece about
21 inches across.
4. Cut the dice of foie gras out of the aspic,
arrange five blocks on each piece of bread.
5. Cut your slices of truffle out with a small
vegetable cutter, and place one piece on each
piece of bread.
6. Mince the chilli and ornament with it, also
use the shavings of the truffles for the same purpose.
7. Serve in a silver dish on a folded napkin
garnished with watercress.
N.B.-The aspic minced in small pieces and
piled high in an entrée dish, with slices of foie gras
simply laid against the pile, ornamented with prawns
is another and very effective way of serving this dish.


LUNCHEON DISHES.
87
0
53
CHERRY MARINGUE.
Ingredients.
Average Cost.
S. D.
1 lb. castor sugar, .
O 2
2 lbs. of cherries, or i bottle, . .
1 lb. lump sugar, . .
2 eggs, .. . . . . . . 0 3
I 103
RECEIPT.
1. Open a bottle of preserved cherries.
2. Pour the syrup into a copper preserving-pan,
and add 1 lb. of sugar.
3. Let it boil for quarter of an hour, and then add
the fruit for a few minutes until soft.
4. Take out the cherries with a wooden spoon
and place in a pretty fire-resisting dish.
5. Boil the syrup up again and pour over the
fruit (about half cover it).
6. Whisk the whites of two eggs to a stiff froth.
7. Sift nearly 1 lb. of icing sugar into it, stirring
all the time.
8. Lay the mixture over the fruit, put the
maringue into a moderate oven immediately, and
bake half an hour. Sprinkle with coloured sugar.


LUNCHEON DISHES.
89
BLACKBERRY JELLY.
Ingredients.
Average Cost.
S. D.
3 quarts blackberries, . . . . 10
i) pint of water,
1 lb. lump sugar to every pint of juice,. 16
i lemon to every pint of juice, . . . o 6
3
o
RECEIPT.
1. Take a good-sized stone jar and put three
quarts of blackberries into it, pour over one and a
half pint water.
2. Add the juice of six and the very thinly.cut
rind of one lemon.
3. Cover the jar closely and stew gently till all
the juice is extracted from the fruit.
4. Strain through a flannel jelly-bag, and when
all the juice has run through, which will do so
naturally, the bag may be well squeezed until the
fruit is converted into a hard lump.
5. Measure the juice thus extracted, and to every
pint add 1 lb. of lump sugar (but when the
quantity is ascertained, the sugar must be made
hot in a copper preserving-pan before the juice is
mixed with it).
6. Boil for thirty minutes, or until the syrup
jellies.
7. Pour hot into pots.
870536