OCTOBER 63 



' A young turkey poult dressed in the same way is a 

 very inviting dish.' 



Towards the middle of October I buy two or three 

 young turkeys in Suffolk, and feed them here till a fort- 

 night before Christmas. They must be starved twenty- 

 four hours before killing, and require to hang about a 

 fortnight. They should not be plucked or cleaned out 

 till they are going to be cooked. 



Chervil Soup. Pick, wash, and chop fine a very 

 large handful of chervil. Melt a piece of butter the size 

 of an egg with two tablespoonfuls of good flour. Stir 

 smooth. Do not let it colour at all ; then add the chervil 

 and let it simmer ten minutes, stirring well. Pour on it 

 sufficient stock or water (water is quite as good as stock, in 

 my opinion) to make the soup (rather less than more, as 

 one can easily add a drop if too thick). Let it boil half an 

 hour. Just before serving the soup put the yolks of 

 two fresh eggs, one teacupful of milk or cream and a bit 

 of sweet butter, well mixed together and beaten up, into 

 the soup tureen ; pour the boiling soup into this 

 thickening, stirring it well till mixed. The same receipt 

 exactly applies to sorrel Soup. 



To dress Fresh-water Fish. Bone the fish and 

 lay it flat in a fireproof dish, with small pieces of butter 

 underneath the fish. Chop half an onion and three or 

 four washed anchovies, brown them in a little butter in 

 a small copper saucepan, pour this mixture all along 

 over the fish. Strew lightly with very dry breadcrumbs 

 grated from a brown roll or the crust of a loaf. Add in 

 the dish a few spoonfuls of good brown sauce, and baste 

 the fish in the oven till cooked. Serve in the fireproof 

 dish in which it was cooked. 



In Germany they still use fresh-water fish almost as 

 much as they do in France, and obviously for the same 

 reasons. A full account of these reasons is most excel- 



