44 ^ MORE POT-POURRI 



his cooks to make curries, and there were never better 

 curries; and he always said, No dice, but thinnish slices 

 about the size of two small mouthfuls. I think he was 

 right.' The Indian uncle also said that rice can never 

 be really properly cooked except in earthenware vessels. 

 I think I agree with both these criticisms. 



Here is a good receipt for those troubled with a 

 superabundance of grouse : 



Grouse Salad. — Select fresh salad material. Place 

 this in a shallow dish on which has been constructed a 

 border of hard-boiled eggs, set off with pieces of 

 anchovies and sliced beetroot. 



Sauce. — Two tablespoonfuls of eschalots minced 

 small, seven teaspoonfuls of chopped tarragon and 

 chervil, five dessertspoonfuls of pounded sugar, the 

 yolks of two eggs, five saltspoonfuls of pepper and salt 

 mixed, and a very small pinch of cayenne. Mix slowly 

 with twelve or thirteen tablespoonfuls of salad oil and 

 six dessertspoonfuls of chili vinegar. Add half a pint 

 of whipped cream. 



The grouse may be roasted or fried. Build up the 

 grouse tastefully in pyramidal form on the greenstuff, 

 then pour the sauce over the whole, and serve. 



This receipt for pickled damsons was sent me by one 

 of my very kind readers, with a bottle of the same, 

 which certainly was quite excellent. 



Piekled Damsons. — Six pounds of damsons, six 

 pounds of sugar, two quarts of vinegar, quarter of an 

 ounce of cinnamon (stick), quarter of an ounce of 

 cloves, one onion (about as large as a nutmeg), half 

 tablespoonful of cayenne tied in muslin, and a little 

 salt. 



Put all except the damsons into a pan, and boil; then 

 pour the liquid over the fruit, and allow the whole to 

 remain until the next day, when strain it, putting the 



