64 MORE POT-POURRI 



and salt, and put in the fourteen pieces of fowl, stew 

 them until done (about half an hour), thicken with a 

 little arrowroot. When you dish them up, put into 

 your silver dish a tablespoonful of mushroom catchup. 

 These two fowls will be a variety, will require only the 

 effort of serving, win be enough for eight or ten per- 

 sons, and each convive wUl want to taste each dish. 



' Pigeons, when in season, cooked in the same manner 

 are equally good, and make a change — such a change 

 that those who taste it never forget. Grouse and par- 

 tridges treated the same way are better than roasted. 



'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 ta Suffolk, and feed them here tUl 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 teaeupful 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 flreproof dish, with small pieces of butter 



