Cookery for every household

good brown sauce flavoured with wine and a little red-currant jelly. Then take 5 or 6 scallop shells, grease them well with butter, and coat them with fine white bread-crumbs. Put in next some of the minced meat and cover and moisten with sauce. Sprinkle the top with more bread-crumbs, or bread- crumbs and grated cheese mixed, lay on a few small pieces of butter, and bake in a moderate oven until nicely browned. Serve garnished with a sprig of parsley and a small piece of sliced lemon. 1282. Little Game Souffles (Petits Souffles de Gibier) 3 oz. cooked ham. 1 oz. cooked game. 1 oz. butter. 1 oz. flour. 1 gill game stock. 2 eggs. Seasoning. A few fresh mushrooms. Chop the game and ham finely or put them through a mincing machine. Melt the butter in a small saucepan, add the flour and then the game stock. Stir over the fire until a smooth paste is formed, and the mixture or panada draws away from the sides of the saucepan. Then remove the saucepan from the fire, add the minced meat, and season carefully with cayenne, salt, a squeeze of lemon juice, and, if liked, a little red-currant or cranberry jelly. Mix well and then beat in the yolks of eggs one at a time. Whip the whites of eggs to a stiff froth, and stir them in very lightly at the last. Grease some small china or paper souffle cases, three-quarters fill them with the mixture, and bake in a good oven until well risen and firm to the touch. Serve at once with a grilled or baked mushroom on the top of each. Time to bake, 10 to 12 minutes. Sufficient for 5 or 6 souffles. Approximate Time Required for Cooking Game and Poultry Chicken . Fowl Duck Duckling Goose Gosling . Guinea-fowl . Pigeon . Rabbit . Turkey (large) „ (small) Black game . Capercailzie . Grouse . Hare Leveret . Ortolan . Partridge Pheasant Pintail . Plover . Ptarmigan Quail Ruffs and reeves Snipe Teal Wheatear Widgeon Wild duck Woodcock How Cooked. . Roasted . Boiled . Roasted Boiied Roasted Boiled Roasted Boiied Roasted Time Required. J to 1 hr. It to 2 hrs. 1 to 1 J hr. 45 to 50 mins. 30 to 40 mins. 1£ to 2 hrs. 3 to 1 hr. | to 1 hr. 20 to 25 mins. | to 1 hr. 1 to li hr. 24 to 3 hrs. 1 j to 11 hr. 2 to 4 hrs. f to 1 hr. | to 1 hr. 4 to | hr. 1J to 2 hrs. | to 1 hr. 15 to 20 mins. 25 to 35 mins, i to 1 hr. 1 i to 2 hrs. 20 to 30 mins. 15 to 20 mins. 30 to 35 mins. 12 to 15 mins. 10 to 15 mins. 15 to 20 mins. 20 to 30 mins. 10 to 12 mins. 15 to 20 mins. 20 to 25 mins. 20 to 25 mins. FORCEMEATS AND GARNISHES PART I FORCEMEATS AND STUFFINGS 1263. Apple Stuffing 5 or 6 apples. A little water. 1 oz. butter. A pinch of nutmeg. \ lb. bread-crumbs. 2 table- sps. sugar. 1 egg- Peel and quarter the apples (greenings are best), removing the core. Put them into a lined or earthenware saucepan with the butter and enough water to moisten the bottom of the saucepan. Cook slowly until the apples are tender, but not broken. Add the sugar and nutmeg, allow the fruit to cool, then stir in the bread-crumbs and the egg well beaten. This stuffing is used princi- pally for pork or goose. 1264. Celery Stuffing Make in the same way as Potato Stuffing (Re- cipe 1277), adding a good cupful of finely chopped celery to the other ingredients. 1265. Chestnut Stuffing 1 lb. chestnuts. 2 oz. butter. 3 oz. bread-crumbs. Seasoning. | lb. sausage meat. Milk or stock.