Bed Currant Solid.— Dissolve half a pound of red-currant jelly in a pint of cream, and add a little sugar ii" necessary. Stir in three-quarters of an ounce of isinglass which has been dissolved in a quarter of a pint of water, whisk the mixture for a few minutes, pour it into a damped mould of earthenware— ■ not metal — and set it in a cool place. When wanted, turn it out carefully upon a glass dish, and serve. Probable cost, 3s. 6d. Sufficient for a quart mould. Bed Deer Venison.— In suitable weather red deer venison should hang three weeks before it is used, and should in all respects be cooked like ordinary venison (which see) . The flesh of the red deer is highly prized by some epicures, though others consider it strong and coarse in flavour. This is, of course, a matter of taste, but whatever may be the opinion of sportsmen, ordinary housekeepers will be wise to choose BED (721 ) RED well-fed buck venison rather than that of the nid deer. and firm flesh. They should bo oaten as fresh as they can be procured, and are seldom boiled, BED DEER. Red-eye or Rudd. — This is a common fish in lakes, slow rivers, fens, «&:c.,in England, and also in many parts of Europe. It bears a marked resemblance to the roach, but is shorter and deeper. It is better eating than the roach. The name "rudd" refers to the colour of the fish, which is very rich. Red Herrings or Bloaters, To Pry. — SijHt the herrings open, and cut off their heads. Melt a little butter or dripping in a frjong-pan, put m the fish, and shake the pan over a clear fire. Serve on a hot dish, with a^mall piece of butter laid on each bloater. Time to fry, five minutes. Probable cost. Id. or Ud. each. SuflBcient, one or two for each person. Red Liquor to Colour Cordials, &e. — Take half a pound of boiled beet-root sliced, half an ounce of Jamaica pepper in jjowder, a quarter of an ounce of cinnamon, three ounces of sugar-candy broken small, one pint of pure water, and one pint of proof spirit of wine✪ Red Liquor to Colour Cordials. Put these ingredients into a stone jar, tie closely over with wet bladder, set it in a pan of hot water for six or seven hours, then let it stand for a week ; strain, and filter. Bottle it, and seal the corks ; it will keep many months. Red Mullet, — It is said that this fish was so highly esteemed by the ancient Romans, that on one occasion £234 7s. 6d. was given for three. This high price was not paid on ac- count of their edible value, but to gratify the artistic passion of those who loved to watch the beautiful changing colom-s of the dying fish {see Red SluUet, Roman Cookery of). Red muUet is a fish quite diiferent from and much superior to the grey mullet, with which it is sometimes confounded. It is dressed without being gutted, and on this account is sometimes spoken of as the sea-woodcock. It may be had all the year round, but it is in perfection only when the roe is forming — ^that is, during the heat of summer. The best mullet are those which are very red and short, with bright clear eyes 48 BED MULLET. though they are frequently broiled, baked, and fried. In cleaning them it will be necessary only to scrape them lightly, and to pull out the gills, when as much of the inside as ought to be removed will come away with them. Red Mullet {see also Mullet, Red).

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Bed Currant Solid.— Dissolve half a pound of red-currant jelly in a pint of cream, and add a little sugar ii" necessary. Stir in three-quarters of an ounce of isinglass which has been dissolved in a quarter of a pint of water, whisk the mixture for a few minutes, pour it into a damped mould of earthenware— ■ not metal — and set it in a cool place. When wanted, turn it out carefully upon a glass dish, and serve. Probable cost, 3s. 6d. Sufficient for a quart mould. Bed Deer Venison.— In suitable weather red deer venison should hang three weeks before it is used, and should in all respects be cooked like ordinary venison (which see) . The flesh of the red deer is highly prized by some epicures, though others consider it strong and coarse in flavour. This is, of course, a matter of taste, but whatever may be the opinion of sportsmen, ordinary housekeepers will be wise to choose BED (721 ) RED well-fed buck venison rather than that of the nid deer. and firm flesh. They should bo oaten as fresh as they can be procured, and are seldom boiled, BED DEER. Red-eye or Rudd. — This is a common fish in lakes, slow rivers, fens, «&:c.,in England, and also in many parts of Europe. It bears a marked resemblance to the roach, but is shorter and deeper. It is better eating than the roach. The name "rudd" refers to the colour of the fish, which is very rich. Red Herrings or Bloaters, To Pry. — SijHt the herrings open, and cut off their heads. Melt a little butter or dripping in a frjong-pan, put m the fish, and shake the pan over a clear fire. Serve on a hot dish, with a^mall piece of butter laid on each bloater. Time to fry, five minutes. Probable cost. Id. or Ud. each. SuflBcient, one or two for each person. Red Liquor to Colour Cordials, &e. — Take half a pound of boiled beet-root sliced, half an ounce of Jamaica pepper in jjowder, a quarter of an ounce of cinnamon, three ounces of sugar-candy broken small, one pint of pure water, and one pint of proof spirit of wine. Put these ingredients into a stone jar, tie closely over with wet bladder, set it in a pan of hot water for six or seven hours, then let it stand for a week ; strain, and filter. Bottle it, and seal the corks ; it will keep many months. Red Mullet, — It is said that this fish was so highly esteemed by the ancient Romans, that on one occasion £234 7s. 6d. was given for three. This high price was not paid on ac- count of their edible value, but to gratify the artistic passion of those who loved to watch the beautiful changing colom-s of the dying fish {see Red SluUet, Roman Cookery of). Red muUet is a fish quite diiferent from and much superior to the grey mullet, with which it is sometimes confounded. It is dressed without being gutted, and on this account is sometimes spoken of as the sea-woodcock. It may be had all the year round, but it is in perfection only when the roe is forming — ^that is, during the heat of summer. The best mullet are those which are very red and short, with bright clear eyes 48 BED MULLET. though they are frequently broiled, baked, and fried. In cleaning them it will be necessary only to scrape them lightly, and to pull out the gills, when as much of the inside as ought to be removed will come away with them. Red Mullet {see also Mullet, Red).

Cassell's dictionary of cookery