The economical cook book

it as it oooks away, as the meat must be kept covered with watei all the time it is cooking ; boil until perfectly tender, bat not broken, which will take three or four hours, as it must not boil hard, but cook very gently. When the meat is done, take it out and set it aside to cool ; the broth may be used for soup. When the meat is cold, cut it in dice about half an inch square, and season it with salt, cayenne pepper, three blades of mace and a little black pepper ; melt over the fire a quarter of a pound of butter ; when hot, put the meat in it, cook a few minutes, until it is beginning to brown ; add a cup of cream, with a teaspoon heaping full of flour mixed smoothly in it ; give it one boil up, stir in a glass of Sherry or Madeira wine, remove it from the fire and serve. This is an excellent dish and a cheap one. * Calf's Head Terrapin. Cleanse and boil the head and brains, as for scallop ; remove all the bones from the meat and set aside until perfectly cold ; then cut it into small pieces, spread it on a dish with the brains, and season highly with cayenne and black pepper and salt ; add two blades of mace ; boil four eggs twenty minutes, lay them in ice-cold water for ten minutes, take off the shells and chop them up, add them to the meat ; put all in a large stew-pan or porcelain-lined kettle ; add a teacup of the broth the head was boiled in, a large coffeecup of cream, half a pound of butter, with two tablespoonsful of browned flour rubbed in it, and simmer until thoroughly hot all through; take from the fire and stir in a teacup of good cooking wine, and sserve in a covered dish or oyster-tureen. * Chicken Terrapin. Boil a chicken with the giblets, which will take rather longer than the fowl ; when thoroughly tender, set aside on a dish until entirely cold ; then cut the fowl and giblets into small pieces, half an inch square, put all into a stew-pan, with cayenne pepper and salt, two blades of mace, three hard-boiled eggs chopped fine, a teacup of the broth the chicken was boiled in, a coffee-cup of rich cream, and a quarter of a pound of butter with a heaping SHE.X FISH. 101 tablespoonful of flour mixed in it; set on the range, simmer for about ten minutes, or until the meat is thoroughly hot ; then add a teacup of Madeira or Sherry wine and serve. This quantity is enough for six or eight persons. Mock Terrapin of Calf's Liver. Wash the liver before you cut it ; then slice it half an inch in thickness ; fry a nice brown, cut in small pieces, and to half a calf's liver add a piece of butter the size of an egg, a dessertspoonful of browned flour, a couple of blades of mace, a teaspoonful of mixed or French mustard, a little cayenne pepper, and two hard-boiled eggs chopped ; stir all well together^ and add a oup of cream or water ; stew slowly for five minutes, add a glass of wine and serve. oALADS * Lobster Salad. Be very sure that lobsters are alive when you purchase them ; have ready a pot of boiling water, with a handfol of salt in it ; drop them in it, and if they are large boil them steadily for half an hour ; if smaller, twenty minutes. When they are oold and you are ready to dress them^ break them in half across the middle of the body, twist off the olaws, crack them and take out the meat ; then split the body and tail open, take out all the meat from them *, put all the green fat on a plate by itself; out the meat into small pieces, but do not chop it ; put the yolks of three eggs into a large bowl, stir them round with a wooden or silver spoon, and with your left hand hold the bottle of oil, and drop in slowly and steadily, stirring all the time with your right hand until you have used a flask of oil (this is enough for two or three lobsters), when the dressing will be stiff enough to bear the spoon ; then dust in a very little cayenne pepper, the same of black, two or three teaspoonsful of mixed mustard,