Show I j s Cold Meat Cookery c By fly Nicolas Soyer Sayer Chef of Brooks' Brooks Club London 5 C a la Ia Royale Take Take a f. f t pound of cold roast veal free tree it from fromI I skin fat etc and pass it through a mincing machine twice Add to It six ounces of or cooked ham fat rat and lean together together together to to- gether also aiso minced Mix then add pepper and salt to taste a teaspoon of ot minced parsley a half halt full ull of or minced shallot a little grated lemon pee peel and a dust of or nutmeg I Mix again Add the well beaten yolks and whites of or two eggs shape Into a aroU aroll roll roU wrap up In a piece of or clean well- well greased paper a bag bg cut open place In bag and cook ook for twenty-five twenty mm- mm ites Mouton Grille a la Ia Un Un Underdone mutton for which no other use can bo be found may be turned Into a 1 nice broil brol very as follows Cut a sufficient number of or slices from a leg legor of or mutton and cut Into rounds or squares Melt a piece of or butter about the size of at a large arge walnut on a plate In the even ven ven Add to It i f. f teaspoonful of f Harveys Harvey's sauce and salt to taste Mix thoroughly and leave tho the slices of mutton I in the mixture for at least leaston on ILD hour before they are required Have ready a numbe of ot fried tried croutons tons ions allowing one to each piece of or mutton place th latter on these these put them In a well greased paper bag put bag on broiler cook for eight mIn mm tos dos o Cold Fish Tako Take off all flesh from the fish bones Mash up a few tew potatoes pota pota- toes Season to taste paper bag Place lace mash mashed d potatoes at the bottom flat fiat Put Iut one teaspoonful flour our or on top cf cr the fish fish three table table- of or milk salt and pepper bd nd a little chopped parsley If lr de de- de- de s sired ired anchovy or other sauce Mix t together Place the mixture on on top of t the he potato in U th bag Seal up up and place pace on broiler Allow fifteen minutes minute In i n a a. h hot t oven GAME II IN II SEASON Venison TrIm Trim the Joint of all skin and nerves Roll In flout flour cov cover r the j joint with fat rat ham bacon or drip drIp- l pings ings Season well recording to taste Add two glasses of or port wino wine If lr desired seal joint n a bag allow plenty of space in the oven Allow for joint of at three pounds an hour ir and anda a quarter for tor one of or seven sever pounds two hours and 1 i half haIr fourteen or Ol I fifteen pounds four hours This must be cooked In a moderate oven r t iT Roast Quail Truss Quail Truss and aud lard the he quail in the tho usual way Place in bag seal up ard put on br ller iler Allow eight minutes Jn a ve verot t oven It must be quickly If rr no lard or fat Is used ed a little melted butter will do just 12 well Curried Venison Cut Cut up three pounds of or lean venison mutton or beef can be used instead Peel and chop three tomatoes and add one ono large tablespoonful of flour three finely chopped onions a larg teaspoonful teaspoonful tea tea- spoonful of or Madras adras curry paste or curry powder a teaspoonful of or light I t 1 own wn sugar a chopped apple two large largo tablespoonfuls of or was well washed I rice and a pint of or milk Place In a paper bag seal neal up and cook ICE fOI I forty five minutes in a moderate oven Copyright 1911 Uy Ity the Company I f |