For an entrée: Baked ham with wine sauce, or curried rabbit.
For a roast: Wild duck and orange sauce, or roast pheasant and fried potatoes.
As an entremet: Scalloped salsify, or Jerusalem artichokes.
As a sweet: Apple mirotons and quince jelly.
The recipe for chestnut soup has been given in these columns before. To recapitulate it as briefly as possible is to remind our readers that the chestnuts must be first boiled until the husk and peel can be easily removed, and then to boil them again with minced onion, a few herbs, a carrot, and an ounce or more of butter, and sufficient water to just cover them. This should afterwards be rubbed through a sieve until a purée is obtained, a pint of boiling milk added, and a teaspoonful of cornflour (previously wetted) stirred in to thicken it. Boil up once more, then serve at once. It should be of the consistency of cream.
Cream of celery soup is made by stewing a couple of heads of celery, cut fine, with one or two onions and any garden herbs in a little water until thoroughly soft, then rubbing all through a sieve, adding sufficient milk to make up the requisite quantity, a spoonful of cornflour to thicken, seasoning, butter, and after this has boiled add a little cream and a few croutons of fried bread.
Skate is a cheap fish and one that is somewhat despised in our country, abroad it is better understood. Young skate are called ray or maids, and their flesh is very delicate. Skate is improved by being kept for a day or two in cold weather. Cut it into neat pieces and simmer in white sauce until done, then lay the pieces on a hot dish, sprinkle crumbs and a little grated cheese over with a touch of cayenne pepper, and let them slightly brown in the oven, then pour the sauce around the fish. Serve very hot.