456 -D^- CHASE'S RECIPES. 



Brewi Sauce fiyr Same, and for all Poultry, Meats, etc. — Milk, J^pt. to 1 pt., 

 according to the amount needed; tine bread crumbs, 1 cup; an onion, small or 

 large, whether you use % or 1 pt. of milk; butter, 1 to 2 table-spoonfuls, as you 

 take it out of the lump not melted; salt, pepper, mace, and parsley, if you have 

 them and like them. DniECTiONS — First boil the sliced onion 1 minute in 

 water, then pour that off and put in the milk and cook it well ; then put in your 

 bread crumbs; or, if you wish to be very nice, strain out the onion; put in 

 seasoning with the butter, and let the bread crumbs have time to soften; stii 

 well, and bring to a boil, adding boiling milk or boiling water if too thick. 



Remarks. — The drippings from the pigeons or other poultry may be put in 

 in place of ^the milk or water. The onion, of course may be left out, if not 

 relished, and any other flavor substituted, as summer savory, thyme, marjoram, 

 lemon peel and juice, etc. , or nothing, so as to suit everybody. 



But now I have an animal to introduce, the name of which I am so unfam- 

 iliar with I hardly know where to place him, whether among the meat-producing 

 beasts, or the family of fowls; still, I know so many will like to try a few of 

 his " rare-bit-s," I will give him a place among the choicest recipes I have in the 

 nature of dishes. But as he is taken partly from the beast and partly from the 

 fowls, we will call him the 



1 . GOLDEN BUCK, OR WELSH RAREBIT-English Style. 

 — A golden buck is, in other words, simply a Welsh rarebit, with a poached 

 e^ on his back. I will first give the true one, as directed by Warne's (Eng- 

 lish) Model Cookery: Time, 10 minutes; ]4, lb. of cheese; 3 table-spoonfuls of 

 ale; a thin slice of toast. Grate the cheese fine, put to it the ale, and work in 

 a small saucepan over a slow fire, until it is melted. Spread it on the toast, 

 and send it up boiling hot. Now for the " buck " part of it: 



2. Take fresh, but rather rich cheese and cut into small even-sized pieces, 

 the amount to be regulated by the number of rarebits needed, and melt upon a 

 rather slow fire. If the cheese be dry, add a small quantity of butter. A lit- 

 tle — say a wine-glass full to each rarebit — sour ale; or, in its absence, fresh ale, 

 should be added as the cheese melts. After the cheese is thoroughly melted 

 and the above ingredients stirred in, add a small quantity of celery salt, and 

 immediately pour upon a piece of toast previously placed upon a hot plate. 

 By placing a poached egg upon this it immediately becomes a golden buck. 

 The further addition of a slice of broiled bacon renders it a Yorkshire buck.— 

 New York Review. 



Remarks.— For those with good digestion either of the "bucks" will be 

 foimd nice. For me, I should prefer not to have the ale sour, but fresh, and 

 nice, so I think, would most others. I will give a few more recipes for a 

 plainer, or more Americanized way of making the "Welsh rarebit (generally 

 called rabbit), which will be less troublesome to make, and also more easily 

 digested. A young, but experienced housekeeper, of Brinton, Pa., gives the 

 following: 



Welsh Rarebit. — Chop fine, with a knife, pieces of dry cheese (sharp 

 cheese is best), and to 1 pt. of this allow 1 pt of milk. Have the milk boiling 



