spoonful of curry powder and half that quantity of paste; add a pint of broth, and two pounds of double tripe cut into strips; let the whole stew very slowly one hour, keeping it well skimmed, when dress it upon a dish, and serve with rice separately.

560. LOBSTER CURRY.-Procure a large boiled lobster, break the shell, and take out the flesh in as large pieces as possible, cutting the tail into about six pieces, and the claws of a proportionate size; then cut two onions into small slices, which put into a stewpan, with an ounce of butter, fry them of a light yellow colour, then mix in a good tablespoonful of mild curry paste (or half powder and half paste), and add a pint of good broth, then boil it up over the fire until becoming a little thickish, when put in the lobster, stir the whole round, then cover the stewpan closely, and put it into a moderate oven half an hour, by which time the curry would be of a proper consistency, and the lobster very delicately tender; add the juice of half a lemon, and serve with rice separately. If no oven, it may be very gradually stewed over a slow fire, in which case it might want moistening occasionally.

561. CRAB CURRY. Prepare the onions and curry precisely as in the last, but adding the flesh of a crab (broken small) instead of a lobster; let it stew over the fire about twenty minutes, add the juice of half a lemon, and serve as before.

562. OYSTER CURRY.-Blanch and beard six dozen of oysters, leaving the oysters in their own liquor; then cut two middling-sized onions into small dice, and sauté it in a stewpan, with an ounce of butter; when done, mix in two teaspoonfuls of curry powder and one of curry paste, and pass it through a tammy-it ought to be thick; then add the oysters with their liquor, and keep stirring over the fire until the oysters become enveloped in a thick sauce, which ought to be in two minutes, when turn them out upon your dish, and serve with rice separately.

563. PRAWN CURRY. Procure sufficient prawns to weigh about a pound when picked; put half of a small onion chopped very fine into a stewpan, with half an ounce of butter, stir them over the fire until becoming rather yellowish; then add two teaspoonfuls of mild but rather piquant curry paste, mixing the whole gradually with half a pint of good broth; then

put in the prawns, and stew gently about a quarter of an hour, when they will be ready to serve; rice separate.

If no curry paste, powder may be used, but the paste is far preferable.

Shrimps may also be curried in the same way, but they are in general so very salt, that they require to be well soaked.

564. SALMON CURRY. Have two slices of salmon, weighing about a pound each, which cut into pieces of the size of walnuts, cut up two middling-sized onions, which put into a stewpan, with an ounce of butter and a clove of garlic cut in thin slices, stir over the fire until becoming rather yellowish; then add a tablespoonful of curry powder and half that quantity of curry paste, mix all well together with a pint of good broth, beat up and pass though a tammy into a stewpan, put in the salmon, which stew about half an hour, pour off as much of the oil as possible; if too dry, moisten with a little more broth, mixing it gently, and serve as usual, with rice separate.

Salmon curry may also be made with the remains left from a previous dinner, in which case reduce the curry sauce until rather thick before putting in the salmon, which only requires to be made hot in it.

The remains of a turbot may also be curried in the same way, and also any kind of fish.

565. FILLET OF SOLE CURRY.-Fillet two nice soles, and cut each fillet into five pieces (slantwise); then in a stewpan have a small onion chopped fine and fried; to which add a tablespoonful of curry paste, or an equal quantity of paste and powder; when well mixed, put in the fillets of soles, with just sufficient broth to cover them; let it boil rather fast for ten minutes, when the sauce will become sufficiently thick to envelop the fish, season with the juice of half a lemon, and serve with rice separately.

Fillets of haddocks or whitings are curried precisely the same.

566. SKATE CURRY.-Plain boil about two pounds of skate with a piece of the liver, which put upon a dish without a napkin, previously well draining off the water; whilst the fish is boiling cut two onions in slices, which put into a stewpan, with an ounce of butter, and fry of a lightish brown colour; then mix in a tablespoonful of curry powder with a teaspoonful of flour, and a pint of good broth, set it upon the fire, keeping it

stirred, and when boiling, put in a good-sized apple cut into slices, let boil until it is reduced to about half, when rub it through a tammy or hair sieve, pour it again into a stewpan, and when hot, pour over the fish, and serve with rice separately. This being so very delicate, requires great care in cooking it, or it will get very unsightly.

ENTRÉES OF GAME.

567. BROILED PHEASANT.-Having drawn a pheasant, lay it upon its breast, and pass a knife down the backbone, upon each side, taking it entirely out, then cut off the feet at the knuckle, break the leg and thigh-bones, turning the leg inside, separate the breast joint of the wing, pressing the bird quite flat, then sauté it in a sautépan, with a little lard or dripping, and when browned on both sides, and about half done, place it upon a plate, season well with salt and pepper, egg and bread crumb over, and broil it upon a gridiron over a moderate fire until sufficiently done, which would be in about a quarter of an hour, when serve with game, mushroom, or any piquant sauce. The advantage of broiling or sautéing game or poultry is, that when you are alone, you need only cook the half of any large bird at one time.

568. GAME CURRIES.-I have also made very good game curries, but not too hot with curry, as that would entirely destroy the flavour of the game.

569. PHEASANT STEWED WITH CABBAGE.-The following is an excellent method for dressing a pheasant which should prove to be rather old, although a young one would be preferable. Procure a large savoy cabbage, which cut into quarters, and well wash in salt and water, after which boil it five minutes in plain water, then drain it quite dry, cut off the stalk, season rather highly with pepper and salt, have ready a middling-sized onion, and half a pound of streaky bacon, which, with the cabbage, put into a stewpan, covering the whole with a little good broth; let it simmer at the corner of the fire threequarters of an hour, then put the pheasant (previously three parts roasted) into the cabbage, and let them stew nearly threequarters of an hour longer, or until the stock has partly reduced

to glaze, and adheres thickly to the cabbage, when dress the cabbage in a mound upon your dish, with the bacon, cut into slices, around, and the pheasant upon the top, half way buried in the cabbage; have a little game sauce, which pour round and

serve.

570. JOE MILLER'S STEWED PHEASANT.-Roast a pheasant as directed (No. 614), but previously dip it into flour, and occasionally butter and flour over whilst roasting, thus making the exterior very crisp, and keeping it nearly white, then put the crumb of two French rolls into a stewpan, with half a pint of milk, a small eschalot, a bay-leaf, an ounce of butter, and a little pepper and salt; let the whole boil a few minutes, when take out the eschalot and bay-leaf, place a piece of buttered toast upon your dish, pour the above over, dress the pheasant upon the top, and serve.

571. HASHED PHEASANT.-Should you have any remains of pheasants from a previous day, cut them into as neat pieces as possible, then put an ounce of butter into a stewpan, with half an ounce of flour, which stir two or three minutes over the fire, until becoming slightly browned; then add a glass of port wine, half a pint of water, season highly, boil at the corner of the stove, stirring and skimming occasionally, until sufficiently thick to adhere to the back of the spoon; then put in the pieces of pheasant, with a little colouring, let it remain ten minutes at the corner of the stove, but not to boil, dress the meat upon your dish, pass the sauce over through a sieve, and

serve.

572. A PLAIN SALMI OF PHEASANT.—Or, should you have a pheasant left that little has been cut from, cut and trim it into neat joints, which put into a stewpan, then in another stewpan put the bones and trimmings, chopped up very small, with an onion in slices, a little parsley, thyme, and bayleaf, four peppercorns, and a glass of sherry, boil altogether two minutes, then add three parts of a pint of brown sauce and half a pint of broth; (if no brown sauce add a spoonful of flour and a quart of broth or water and some colouring;) let the whole boil until reduced to half, skimming it occasionally; place a fine hair sieve over the stewpan containing the pieces of pheasant, through which pass the sauce, warm altogether gently, without boiling, and when quite hot dress the pieces neatly upon a dish,

pour the sauce over, and serve with sippets of fried or toasted bread (cut into the shape of hearts) around.

The remains of pheasant, or any other game may also be minced and warmed in a little of the above sauce, and served with poached eggs upon the top, or likewise made into boudins and croquettes, as directed for turkey.

573. GROUSE.-The Scotch method is to plain roast the grouse rather underdone, butter and flour while roasting, dress it upon toast, and pour plain melted butter over.

But they may be dressed in any of the ways directed for pheasants, with the exception of being stewed with cabbage, as may be likewise every description of black game.

574. STEWED PARTRIDGES WITH CABBAGE.— Have two nice partridges trussed as for boiling, and run five or six slices of fat bacon, of the thickness of a quill, lengthwise through the breast, but not to protrude, and roast them fifteen minutes before a moderate fire; have some cabbage stewed as directed for pheasant with cabbage, but stewed nearly dry before thrusting in the partridges, keep the whole hot, but not boiling, for about an hour; have ready two pork sausages, nicely broiled, dress the cabbage, which must be quite dry, upon your dish in a mound, with the partridges at the top, half buried in it, cut the bacon in halves, placing a piece at each end, with a sausage at each side; pour half a pint of game sauce round and serve; good plain gravy is also very nice.

575. PARTRIDGE SAUTÉ WITH MUSHROOMS.— Have two young partridges, each of which cut in halves, and lay in a convenient sized stewpan, into which you have previously poured two or three tablespoonfuls of salad oil, first season them lightly with a little white pepper, and salt, and a sprinkle of chopped eschalots; put a cover upon the stewpan, which place over a moderate fire, until one side of the partridges is browned, turn them over, proceed the same way until browned on both sides; pour off part of the oil, and add half a tablespoonful of flour, which well mix in, then add a glass of sherry, a pint of broth, and twenty small button mushrooms (previously blanched); let it simmer, skimming off all the oil which rises to the surface, until the partridges are tender, and the sauce thick enough to adhere to them; season the sauce a little if required, dress the partridges upon a dish, sauce over and serve.