JANUARY.
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.
4.--French Omelet.
For a very small omelet beat 2 whole eggs and the yokes of two more
until a full spoonful can be taken up. Add 3 tablespoonfuls of water,
1/4 of a teaspoonful of salt, and a dash of pepper, and when well mixed
turn into a hot omelet pan, in which a tablespoonful of butter has been
melted, lift the edges up carefully and let the uncooked part run under.
When all is cooked garnish with parsley.
5.--Cheese Ramequins.
Melt 1 oz. of butter, mix with 1/2 oz. of flour, add 1/4 of a pint of
milk, stir and cook well. Then beat in the yolks of two eggs, sprinkle
in 3 ozs. of grated cheese, add the well-beaten whites of three eggs.
Mix in lightly and put in cases. Bake a quarter of an hour
