MARCH 271 



Sauterne wine, and bring to the boil on the fire. Cover 

 with a round bit of buttered paper, and finish cooking 

 them inside the oven. Baste them constantly, so that 

 they should not get dry. They will take from twenty to 

 twenty -five minutes to cook. 



Serve the fillets in a silver dish — whole or in slices. 

 Add to the vegetables the gravy of the fillets of turbot 

 which remains in the saut6-pan. Cook these to a turn, 

 add a good bit of fresh butter and a little Hungarian 

 'paplika'; in default of which a little cayenne pepper 

 can be used. Pour the vegetables over the turbot, to 

 hide the fillets. Place for a few moments in a hot oven, 

 and serve. 



When mushrooms are small or not very fresh, they 

 are best chopped fine, warmed up with a little butter, 

 pepper and salt, and poured on to some squares of 

 hot toast. The yolk of an egg is an improvement 

 for non- vegetarians. For broiling mushrooms in the 

 oven, they are much better if done in bacon-fat instead 

 of butter. 



Sutton's winter salad is now getting rather old. If 

 it is cut up in small shreds, and a raw leek and beetroot 

 added (als6 shredded fine) , and the whole mixed together 

 with a little half mayonnaise sauce or plain oil and 

 vinegar, it makes a very good salad. 



We get the seedling lettuces in boxes a little earlier 

 year by year, as it is such a pleasure to get back to a 

 really fresh salad. It always recalls to me the young 

 spring salads the monks used to bring to my mother at 

 Cimiez, and which she attributed to some mysterious 

 monkish secret. The fact is, the climate there enables 

 lettuces to be sown out of doors very early. 



It is well to know that rhubarb can be made to take 

 the flavour of anything you cook with it ; but with forced 

 young rhubarb, when the flavour is delicate, it is a mis- 



