RECIPES.

Evening Post, Volume L, Issue 114, 9 November 1895, Page 1 (Supplement)

RECIPES.

Lamb's Head and Pluck. — Ingredients : A lamb's head, egg, breadcrumbs, a bunch of sweet herbs, a little stock, some lemon, and pepper and salt to season. The head should be soaked in water for two hours ; then boil it until nearly done ; take it out of the pan, and brush it over with the yolk of a well-beaten egg; cover it thickly with breadcrumbs. Again add the egg, and repeat the breadcrumbs, season with pepper and salt, and put in a moderate oven till nicely browned. Scald the pluck, aud let it cool, mince it fine, mix in the brains, and season with salt and pepper; then put into a stewpau with the herbs and lemon peel minced fine,- and a little stock ; when done, add the yolk of an egg well beaten up with a tablespoonf ul of cream ; put the mince into the dish, and serve with the lamb's head on it. To Boil New Potatoes. — Scrape the skins from the potatoes (on no account peel them), lay them in cold water for an hour, then put them in an iron saucepan, and cover them with water, put the lid on the pan, and let them boil for half -an- hour. Ten minutes before taking them up, put a sprig of mint into them. When done, take them up, drain, put a lump of butter on the top, and serve very hot. Boiled Spinach and Poaches Eggs.—lngredients : Spinach, a lump of butter, pepper and salt, seven eggs, toasted bread. Pick and wash the spinach very clean, and put it into several waters to remove all grit. Put it into a large saucepan, with just enough water to prevent its burning, sprinkle in a large spoonful of salt. Press down several times. When tender, drain it and chop very fine. Put it into a slewpan with the butter aud a little pepper. Stir it over the fire till very hot, then spread it on hot toast, and lay on the top seven eggs nicely poached. Rabbit Cake. — Boil a young rabbit till the bones can be easily removed. Flavour with pepper, salt, and the juice of a lemon. Add a little of the peel, cut very small, and a tablespoonf ul of fresh parsley very finely t chopped. Butter a mould, sprinkle with parsley, and ornament with slices of hardboiled egg. Cut the rabbit into small pieces, and mince with a quarter of a pound of minced ham. Place in the mould, and moisten with half a pint of stock. Turn out next day, and surround with a wreath of lettuce and slices of tomato.