1885 New Guide Hotel Bar Restaurant

HOTEL AND RESTAURANT COOKERY.

255

baked flour, cock's combs, cochineal, port wine, water-cress,

stock. Make a mince of ham, fowl, or game ;

season with pepper,

salt, mixed herbs ; moisten with good stock, and a drop of caramel to make it look rich and brown. Drop in a raw egg and stir till the whole becomes a mass place the mince in an entree dish ; pour over a good gravy thickened with brown baked flour. Pass the yolks of 2 hard boiled eggs through a wire sieve on to a plate, and from the point of a broad-bladed knife strew over the top of the dish, so as to look like a shower of gold. Have the cock's combs boiled in a little cochineal to make them nice and red ; lay 7 or 8 artistically round the dish, with water-cress and quar- tered rings of lemon between. N.B. The whites of the hard boiled eggs can be handed over to the salad dresser; do not waste them. put into a saucepan ; Ingredients : Shoulder of mutton, vinegar, vin rouge (claret), olive oil, spices, herbs, stock, champignons, carrot, turnip., leek, gelatine, salt, pepper, parsley. Bone a shoulder of mutton, and lay in the following pickle for 24 hours, viz. : Quarter pint of white wine vinegar, half pint of cooking claret, 2 tablespoonfuls salad oil, 1 dozen each of bruised cloves, coriander seeds, cardamum, allspice, and long peppers. In the meantime stew the bones in two quarts of common stock for about six hours, till all the good is out of them, and the stock about 1 quart. The bones will be a dull yellow brown, when cooked, nothing but the earthy matter left. Put the stock in a shallow dish to cool, and take off" the fat. When ready to cook, lift the meat out of the pickle, roll Mutton a la Prince de Galle. (Mutton in Mode "Prince of Wales.")