Cassell's dictionary of cookery

Hunter's Salmi. — Take cold roast game — if under-dressed so much the better — carve it into neat joints, remove the skin, &c., score the flesh Lightly across in two or three places, dredge a little salt and cayenne over, and put them into a saucepan. Squeeze the strained juice of a lemon over them, and add a tea-spoonful of finely-minced lemon-rind, thi-ee table-spoonfuls of the best salad-oil, and six of light wine. Lot the pieces of meat remain until they are quite hot, and send rusks or gi-illed crusts to table with them. Time, a few minutes to heat through. Probable cost, -id., exclusive of the game and wine. Sufficient, one bird for two or 'three persons. Hunter's Sandwiches.— When sandwiches have to l)e kept a little while in the pocket before being used, they should be toasted lightly on the outside. This will keep them from crumbling. Hunter's Soup. — Partially roast a brace of well-kept partridges, or a partridge and a grouse. Put them rather close to a clear tire, and baste them plentifully. As soon as the outside is well browned take them up, and when newly cool cut the meat from the bones in neat fillets, and bruise the bones thoroughly. Cut half a poimd of lean ham into dice, and fry these in two ounces of butter with a sliced carrot, an onion, and a little parsley. Mix in very smoothly two table-spoonfuls of flour or ground rice, and when slightly browned add two quarts of strong beef gravy, the bruised bones, and a little salt and cayenne. Simmer gently for two hours, then strain the soup. Add the slices of meat and a glass of claret, and let it heat once more without boiling. Serve the meat with the soup. Time, twenty minutes to roast the partridges. Probable cost, uncertain, game being variable in price. Sufficient for six or eight persons. Hunting Game Pie {^ec Game Pie, Hunting) . Hyssop Tea (Invalid Cookery). — Pour a quart of boiling water over half an ounce of dried hyssop-flowers. Cover it closely, and let it remain for a quarter of an hour. Strain the infusion, and sweeten it with a table-spoonful of honey. Two table-spoonfuls should be taken three times a day. Hyssop tea is good for chest diseases. Probable cost, 3d. Sufficient for a quart. Ice Colour. — Ices are sometimes coloured simply with cochineal, but we append the following recipe, copied from good authority : — Boil over .a slow fiie for five or six minutes in a jjint of water, or tlarified sugar if not to bo used too quickly, equal quantities of cochineal (bruised) and salts of wormwood, an ounce of each. Add three ounces of cream of tartar, and an j ounce of rock alum ; but remove the saucepan I from the fire before jjutting in the cream of I tartar, kc, or it will boil over, and the whole ( mixtiu'c will be spoiled. Ice, Mock. — Dissolve three-quarters of an ounce of isinglass in half a pint of water. Beat through a sieve, -s\-ith cream, according to the quantity required, strawbeny or raspberry preserve and red currant jelly, in all a quarter I of a pound pot. Mix the dissolved insinglass and cream well together, fdl a shape, and put I it by in a cool place for twenty-four hours; j Ice, Preservation and Cutting of.