JANUARY 185 



Good Friday. They are very good in England, as our 

 mild winters enable us to leave them in the ground, 

 which makes them much better than if they had been 

 stored in sand or ashes. Here is a receipt for anyone 

 who does not dislike parsnips and does like curry : Boil 

 some fine parsnips whole, without cutting them, wash 

 and brush them, and put into just enough boiling water 

 to cover them. Simmer till tender and till the water is 

 nearly evaporated — about one hour and a half. Tear 

 the parsnips into fine shreds with two forks. Sprinkle 

 with cloves and a little dusted sugar. Have prepared 

 apart a eurry sauce. (See ■p. 252, 'Pot- Pourri' .) Pour 

 this over the parsnips, warm up together, and serve with 

 boiled Patna rice in a dish apart. 



Mutton Cutlets a la Russe. — Braise the cutlets. 

 The sauce is made as follows : One stick of horseradish 

 (scraped), four shallots, one bay-leaf, a little thyme, a 

 little raw ham (chopped), a little nutmeg, pepper and 

 salt, one dessertspoonful of sugar, a tablespoonful of 

 vinegar, the same quantity of sherry, and one ounce of 

 butter. Simmer it over a slow fire for twenty minutes, 

 then add a little white sauce, the yolks of two eggs, and 

 a little cream. Stir over the fire until it begins to sim- 

 mer ; then pass it through a hair -sieve and spread on 

 one side of the cutlets. Strew on a little Parmesan 

 cheese, and brown the cutlets in the oven. Dish them 

 up with a little good gravy. 



Open Apple Tart.— For this it is necessary to have 

 a small, round, iron plate, fiat, with a very narrow rim, 

 as used abroad. In the country you can have them 

 made, and in London you can buy them at the good 

 shops. They must not be made of tin. Line this with 

 a puff -paste, and have a deep rim of paste all round. 

 Prepare a compote of good, rich apple, reduced till dry 

 enough to mix in a small quantity of fresh butter. If 



