SEPTEMBER 175 



Stew them quite fresh in an earthenware stew-pan 

 (with the livers, &e., chopped up, inside them) in good 

 stock, with a lot of vegetables cut up, especially onion and 

 a bunch of herbs, which is removed before serving. If 

 more details are wanted, the receipt for jugged hare in 

 ' Daiuty Dishes ' will supply them. Serve with a hot 

 compote of Cherries, dried or bottled, or Cranberries or 

 Bilberries or Barberries, instead of the usual Eed Currant 

 jelly. If you have a great many pigeons, they could be 

 boned and made into the French Pie, according to the 

 recipe in ' April.' 



We grow a great many Morella Cherries on the east and 

 north side of the wall. These ripen enough to be used for 

 compotes in July, but by covering up the trees they can be 

 kept on till now, or even later, and this is the best time for 

 making them into Brandy Cherries, as follows : — Cut the 

 cherries off the trees, leaving a Uttle stalk, and let them 

 drop straight into the bottle. When the bottle is half-full, 

 shake in some powdered white sugar. FiU up with more 

 cherries and more sugar. When quite full, pour in brandy, 

 and leave it till next day. Then fill up the bottle with 

 brandy, and cork it down. Seal the cork as in receipt 

 before given {see pp. 109, 110). The brandy cherries are 

 better if kept for two years before eating. 



All gardens at this time of the year are full of 

 unripe green Tomatoes ; they are generally left hanging 

 on the plants till the frost touches them, and then thrown 

 away. If picked and stewed in a little butter in an 

 earthenware dish, they are excellent. They have not 

 quite the same flavour as the ripe ones, but still they are 

 very good, and some people think them nicer than the 

 red ones when cooked. 



Carrots are a very neglected vegetable in England, and 

 yet they are good in so many ways. The following is a 

 Belgian receipt : — Cut the red part into thin Julienne strips. 



