No. 19.
LOBSTER CROQUETTES.
Two lobsters boiled done, picked and chopped fine; ¼ loaf of bread grated fine, little nutmeg, mace to taste, ¼ pound of butter; mix all with lobster and 1 egg; make lobster croquettes in pears or steeples, put them in beaten eggs, then in bread crumbs. Boil in hot lard, garnish with the claws and parsley.
No. 20.
WINE SAUCE FOR VENISON OR HARE.
Quarter pint of claret or port wine, and same quantity of plain mutton gravy; 1 tablespoonful currant jelly. Let boil up once and send to table in a sauce-boat.
No. 21.
MARROW BONES.
Saw the bones even so they will stand steadily; put a piece of paste into the ends, set them upright in a saucepan, and boil till done. A beef-marrow bone will take from 1 hour to 1½ hours. Serve fresh toasted bread with them.
No. 22.
CURRY CHICKEN.
Two young chickens, cut up in joints; place in stewpan a small piece of butter, a little piece of onion and parsley, 1 pint of water. Let stew slowly. When most done take 1 teacup of cream, take grease off the top of the pot, pour in the cream; take the grease, mix it with 2 large tablespoonfuls of flour; when the chicken begins to boil again put in the flour moistened with the grease; put in a teaspoonful of curry and a little salt. Boil some plain rice in a stewpan, when time to dish up put the curry chicken in center of platter, and the boiled rice all around the dish, and garnish with water-cresses and parsley.