Cookery for every household

as possible. Cut the bacon in small thin slices, slice the kidneys, removing the skin, peel and chop the shallot, and slice the potatoes rather thinly. Then take a fireproof hot-pot dish, or pie dish, grease it well and fill it with layers of the different ingredients, adding seasoning to taste. The last layer should be slices of potato neatly arranged so as to cover what is below. Pour in the stock, melt the butter and run it over the top. Cover with greased paper and bake in a moderate oven from li to 2 hours, or until the game is tender. Remove the paper and sprinkle with a little finely chopped parsley before serving. Note. — If no stock is at hand, the bones and trimmings of the game should be put into a saucepan with cold water to cover them and a few small pieces of flavouring vegetables, boiled for a short time and then strained. 1257. Kromeskis of Game (Cromesquis au Chasseur) 1 or 2 tab.-sps. brown sauce. A little grated lemon 6 oz. cooked game. 2 oz. cooked ham. A few button mushrooms. 1 truffle. 1 tea.-sp. chopped parsley. rind. A little flour. Bacon. Frying batter. Chop the game and ham very finely, and add to them the chopped parsley and the mushrooms and truffle also chopped. Bind together with some thick and very good brown sauce and season nicely. Allow the mixture to set, and then form it into small corkshaped rolls with the aid of a little flour. Wrap these in very thin slices of bacon (unless the bacon is very thin it will not be sufficiently cooked), dip them in frying batter (Recipe 1862), coating them well, and fry them a nice brown colour in boiling fat. Do not put too many into the fat at one time, and do not cook them too quickly. When ready, drain on kitchen paper, and serve piled up on a hot dish with a dish paper under them. Garnish with fried parsley. Notes. — Instead of fat bacon, pig’s caul may be used — a thin, netted-looking membrane, which can be bought from the butcher, and will keep good for some days in salt and water. When wanted, this should be well rinsed and cut in proper-sized pieces with a pair of scissors. The mushrooms and truffles may be omitted. Sufficient for 4 or 5 persons. 1258. Salmi of Game (Salmis de Gibier) Remains of cooked game 2 or 3 shallots. 1 oz. butter. 1 oz. flour. £ pt. stock or gravy. A bouquet garni. Rind of 1 orange. Lemon juice. Seasoning. 1 glass red or white wine. 1 slice of toast. Croutons of fried bread. Take 1 or 2 birds and cut them in neat pieces, removing the carcase bone and as much of the skin Remains of any cooked birds may be used for a salmi, or two different kinds of birds may be used together. Cut the game into neat pieces, removing as much of the skin as possible. Melt the butter in a small stewpan, add the flour and stir them over the fire until they become a nice brown. Pour in the stock and stir again until boiling. Then add the shallots, the trimmings and any bones of game, bouquet garni, and thinly peeled rind of 1 orange. Simmer this for at least | hour, and strain through a fine strainer. Return the sauce to the stewpan, add a little lemon juice, pepper and salt to taste, U