1.--Stewed Breast of Lamb.
Cut a breast of lamb into small pieces, season, and stew until tender in enough gravy to cover the meat. Thicken the sauce, flavor with a wine-glass of wine, pile in the centre of a platter and garnish with green peas.
2.--Chicken Creams.
Chop and pound 1/2 a lb. of chicken and 3 ozs. of ham; pass this through a sieve, add 1 oz. of melted butter, 2 well-beaten eggs, and 1/2 a pint of cream, which must be whipped; season with pepper and salt. Mix all lightly together, put into oiled moulds and steam fifteen minutes, or if in one large mould half an hour.
3.--Herring's Roes on Toast.
Have rounds of toast buttered and seasoned with salt and pepper, on each piece place 1/2 the soft roe of a herring which has been slightly fried and on the top of this a fried mushroom. Serve very hot.
