Cassell's dictionary of cookery

<iiy place ; the corks should either be covered with resin, or a small piece of bladder should be tied over each one, andjijie liquid should be ex- amined frequently, and if there are the sligi*test signs of fei-mcntation oij^ mould, it should be re-boiled with a few pepJ)ercoms, %ri'3 put into fresh diy bottles. It is perhaps needless to obsei-\e that great care must be taken that the mushrooms are of the edible kind. These may be known by their pleasant smell, by the skin parting easily from the edges and middle, by the upper part and the stalk being white, and by the colour of the under side, which is pink or Siilmon-coloured when the mushroom is young, and afterwai'ds turns to a black or dark brown. Ketchups. — Recipes for making the following ketchups will be found under theii- respective headings : — ^\3CCHOVY cuci-mbek, Elderbebky Fish Irish Walnut Lemon MtSHROOM MUSSEI, mcstapha Oyster PONTAC Ptjdding Seven Years Tomato Walnut. Kew Mince, or Haggis Royal.— Cut one poimd of lean meat from a cold roast leg of mutton. ^lix it with half a pound of finely- shred suet, four table- spoonfuls of finely-grated bread-crumbs, one boned anchovy, one tea- •spoonf ul of minced parsley, half a. tea-spoonful of chopped lemon -rind, one small tea- spoonful of salt, and half a tea-spoonful of pepper. WTien the dry ingredients are thoroughly blended, add half a pint of port or claret, and the yolks of four well-beaten eggs. Put the mix- ture neatly into a veal caul (or when this cannot be procui-ed, put it into a stmcepan), and bake in a quick oven. Serve as hot as possible, with half a pint of good brown gravy in the dish. Time, thi-oe-quarters of an hour to bake. Pro- bablecost, exclusive of the wine. Is. 8d. Suffi- cient for four or five persons. Kid. — A young sucking kid, well cooked, forms an excellent dish, and is generally dressed whole, Kke a hare. If grown to any size, it should be jointed before cooking. As it is a dry meat it should be either soaked in a marinade for a few hours, and afterwards liung up for a day or two, or larded before being roasted. The marinade may be made of one pint of vinegar, one pint of cold water, half a pint of port, two ounces of salt, two ounces, of moist sugar, twelve peppercoi-ns, and a bay- leaf. Place the kid in this, baste it frequently, and wash it in the marinade once or twice when it is himg up after being taken out. Kid (a la Poulette). — Soak a young Idd in milk and water for four hours. Drain it, bind strips of fat bacon round it, and roast before a clear fire for three-quarters of an hour. Take it down, and cut a neat piece, weighing about two pounds, from it, leaving the rest to hash, or cook at some other time. Put the piec« cut off into a 8auc€pan, with a pint of veal stock, a tea-epoonful of salt, half a