Miss Cameron's cookery book

Blanch the sweetbreads and press them between two plate lard them with bacon and lean ham, braise in a pint of stock with vegetables for half an hour; reduce the stock to glaze brown the sweetbreads in the oven, dish with the sauce poure over. Macaroni Quenelle. Two oz. macaroni, 4 oz. bread crumbs, 2 eggs, J pint < milk, teaspoonful chopped parsley, 1 teaspoonful herbs, cayenne and salt, 2 oz. melted butter, 2 spoonfuls of chopped ham Boil the macaroni till tender, cut it into small pieces, bo: the milk and pour on to the bread crumbs; soak for five minutes; add to them macaroni, herbs, eggs, melted butter, and ham ; steam in a well-buttered basin for one hour. Serve nth brown mushroom sauce poured over. Cotelettes de Mouton a l'Indienne. Take a neck of mutton and cut the cutlets from it rather lick. Mix on a plate some fine bread crumbs and I table- spoonful of curry powder, salt and pepper; beat up three yolks of eggs, dip the cutlets in them, then in the bread crumbs, then in some clarified butter, and again in the bread crumbs. Fry over a clear fire and serve with rice in the ttitre and curry gravy round. Plovers aux Truffes. Take four plovers and truss them for roasting ; put in a saucepan 4 oz. of fresh butter and 8 raw truffles washed and sliced, then add 2 or 3 cloves, 1 bay leaf, a little salt and pepper; stir the whole gently over the fire for ten minutes, then lay in the plovers, breasts downwards, and pour on a pint of good stock thickened with a spoonful of flour and seasoned with a glassful of sherry. Simmer gently for twenty minutes, skimming carefully; take out the birds and put them on a hot dish. Boil the sauce quickly till it thickens, flavour with the juice of a lemon and a lump of sugar, pour it over the birds, and serve. Pigeons a la Florentine. Take 5 pigeons, cut them open and take out the breasts uid back bones, taking care to preserve the skin. Take some mushrooms, parsley, shallot, chopped ham, the yolk of an egg, salt, pepper, and a tablespoonful of brown sauce; cook for a few minutes, turn them out and stuff the pigeons with this. Fold the skin neatly over, lay in a saute-pan buttered; cover them and steam for twenty minutes, basting occasionally with stock. Dish with quenelles, olives, white of eggs, and Florentine vegetables, and brown sauce poured over. Toulouse Ragout. Put in a saucepan some mushrooms, truffles, quenelles, sweetbreads cut up; add about 1 pint of Bechamel sauce and a glass of sherry, pinch of cayenne. Boil together for f minutes, and serve for garnishes of vol-au-vents, etc. The Canon's Ragout. CCut the following into small pieces, ready cooked mushrooms, truffles, ham or tongue, game, and macaroni; put them into a small saucepan with some good brown sauce, a little ground mace, nutmeg, and pepper, and a shallot minced. Stir ! over the fire till hot, and use. Ragout Supreme. Put together in a small saucepan, ready cooked, some quenelles, small pieces of bacon, a few cockscombs, button mushrooms, truffles, roasted and peeled chestnuts, a pinch of cayenne, small pieces of a sausage, some good brown sauce and 1 glass of Madeira. Boil all together for five minutes, serve as required. Rabbit a la Provengale. One large rabbit, 2 onions sliced, 2 tablespoonfuls of salad oil, 1 clove of garlic finely minced, 1 pint of tomato sauce, salt and pepper to taste. Cut the rabbit into neat pieces and fry with the onion in the oil till a light brown. Take out the rabbit, dry the pieces in a clean cloth to drain them from the oil, then put them back in the saucepan, which has been well wiped out, with the garlic and tomato sauce, and cook gently till tender. If a young rabbit is used one will be sufficient. Fowl can be prepared in the same wa; Aji )very good). One good-sized lobster, 1 tablespoonful finely-chopped capsicums, 6 oz. fresh butter, 1 tablespoonful four-dram