Grouse, Salmi of. — Take a brace of cold roast grouse and cut them up into pints. Remove the skin and trimmings and chop them up small. Pu into a stewpan a tablespoonful of salad. oil, a shallot chopped finely, a bay leaf, and one sprig of parsley, also chopped. Then add the skin and trimmings, and let all fry for a few minutes, adding half a pint of slightly flavoured brown sauce. Let all simmer for another quarter of an hour, and then skim o the fat; strain the gravy, and add a little salt and cayenne, with the juice of half a lemon and a glass of sherry✪ Salmi of Grouse. Put in the grouse, and let it simmer gently for fifteen minutes. Serve on a hot dish, with the grouse in th.e centre, and pour the gravy over it. Serve with fried sippets. Roast Quails on Canapes. — Pick, singe, and cut the legs off of six nice fat quails, draw and wipe well ; arrange a thin slice of lard on the breast of each bird, sprinkle a little salt on each. Lay them on a small baking pan, put in a brisk hot oven, and cook or fifteen minutes under the browning shelf. Dress them on six canapes. GAS COOKERY BOOK. n5 To Make the Canapes.—' Take a large stale loaf of bread, and cut six slices one and a half inches thick trim the corners, making each slice about two and a hal inches long by about one a half inches wide. Now scoop out with a sharp knife an ova! piece (bed like) lengthways from end to end, so that the birds may lie hrmly in them Plunge these slices of bread into 01 ing at, and let them get a golden brown colour, emove them, and let them thoroughly drain. Place the quails on them as directed, decorate the dish with watercress✪ Roast Quails on Canapes, and serve. Game Pie— If venison is used for this dish, one of its chief points must be that it has hung a sufficient time. 1 he best end of the neck is what should be taken. Trim M-fk? rhPrUb 11 W‘Lh c?ye,"ne’ nutmeg, mace, and salt. Make the gravy by boiling down the trimmings of venison and the inferior joints of the game used, such pal h carts0" fil1!7 0t*“er Preferred. Bone the princi- r parts fill with forcemeat made of the raw iver of ‘he hare,✪ Game Pie and shallots minced fine. After aminaif f,W1 Sh°rt CrUSt’ place the unison and meat Pn 'rni Up avai|able space with force- Hhbr n , ® °f he gravy ln’ cover the Pie with a short crust, ornament the top, and bake in the oven then tuTfhe Very. ho‘ for the first five minutes’; a hilf hN 8;as quite low, and when an hour and Die to finf.h P"kd’ 0 u°Ut the gas and leave the Wul fi -h C0?klnS m the gradually cooling oven When venison is not liked, substitute another hare or whatever game is being used. ’ arf velW8e;i~hSiei,eCt,a y0Ung bird’ see ‘hat the legs are jrefiou , the bills sharp and dark-coloured, and the stiff th^ivT- °r tht Wlngs P°in‘ed- If the vent is ihe ’hiVH h'"dKIS fr,;S1; and if Preen and discoloured, the blrd has been killed some time. The leg-s turn grey as the bird grows older. Old partridges are not of much use in the kftchen. Partnages are K 2 j j5 the household 1

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Grouse, Salmi of. — Take a brace of cold roast grouse and cut them up into pints. Remove the skin and trimmings and chop them up small. Pu into a stewpan a tablespoonful of salad. oil, a shallot chopped finely, a bay leaf, and one sprig of parsley, also chopped. Then add the skin and trimmings, and let all fry for a few minutes, adding half a pint of slightly flavoured brown sauce. Let all simmer for another quarter of an hour, and then skim o the fat; strain the gravy, and add a little salt and cayenne, with the juice of half a lemon and a glass of sherry. Put in the grouse, and let it simmer gently for fifteen minutes. Serve on a hot dish, with the grouse in th.e centre, and pour the gravy over it. Serve with fried sippets. Roast Quails on Canapes. — Pick, singe, and cut the legs off of six nice fat quails, draw and wipe well ; arrange a thin slice of lard on the breast of each bird, sprinkle a little salt on each. Lay them on a small baking pan, put in a brisk hot oven, and cook or fifteen minutes under the browning shelf. Dress them on six canapes. GAS COOKERY BOOK. n5 To Make the Canapes.—' Take a large stale loaf of bread, and cut six slices one and a half inches thick trim the corners, making each slice about two and a hal inches long by about one a half inches wide. Now scoop out with a sharp knife an ova! piece (bed like) lengthways from end to end, so that the birds may lie hrmly in them Plunge these slices of bread into 01 ing at, and let them get a golden brown colour, emove them, and let them thoroughly drain. Place the quails on them as directed, decorate the dish with watercress, and serve. Game Pie— If venison is used for this dish, one of its chief points must be that it has hung a sufficient time. 1 he best end of the neck is what should be taken. Trim M-fk? rhPrUb 11 W‘Lh c?ye,"ne’ nutmeg, mace, and salt. Make the gravy by boiling down the trimmings of venison and the inferior joints of the game used, such pal h carts0" fil1!7 0t*“er Preferred. Bone the princi- r parts fill with forcemeat made of the raw iver of ‘he hare, and shallots minced fine. After aminaif f,W1 Sh°rt CrUSt’ place the unison and meat Pn 'rni Up avai|able space with force- Hhbr n , ® °f he gravy ln’ cover the Pie with a short crust, ornament the top, and bake in the oven then tuTfhe Very. ho‘ for the first five minutes’; a hilf hN 8;as quite low, and when an hour and Die to finf.h P"kd’ 0 u°Ut the gas and leave the Wul fi -h C0?klnS m the gradually cooling oven When venison is not liked, substitute another hare or whatever game is being used. ’ arf velW8e;i~hSiei,eCt,a y0Ung bird’ see ‘hat the legs are jrefiou , the bills sharp and dark-coloured, and the stiff th^ivT- °r tht Wlngs P°in‘ed- If the vent is ihe ’hiVH h'"dKIS fr,;S1; and if Preen and discoloured, the blrd has been killed some time. The leg-s turn grey as the bird grows older. Old partridges are not of much use in the kftchen. Partnages are K 2 j j5 the household 1

The household gas cookery book