HOUSEHOLD RECIPES.

Lake County Press, Issue 2185, 5 September 1907, Page 7

HOUSEHOLD RECIPES.

—SmcrALny witiTiw av— MISS AMY MONRO (IAAIE COOKERY. Roast Larks. Ingredients : —1 dozen larks, fat bacon, loz butter, juice of lemon. Hour, salt and cayenne. Method. —Wipe the birds over with a damp cloth, then remove the heads, and rub them over with a little lemon juice, salt, cayenne and flour. Pack on a stand in a baking dish with some of the butter over them, and bake in a rather moderate oven from 30 to 40 minutes, basting with the remainder of the butter. When about half cooked arrange slices of fat bacon on them. About 5 minutes before they are done, place some heart shaped croutons of bread, one under each lark. W' on tender, lift off the stand on to paper and drein. Serve on these erontons on a hot dish with watercress.

Stewed Partridge and Mushrooms. Ingredients : —Partridges, 2 dozen mushrooms, butter for basting, salt, pepper, ] pint of stock, loz of flour, loz of butter. Method.—Roast the partridges from 30 to 25 minutes, basting frequently with the butter. To make the gravy melt the butter, brown the flour in it, add stock, and stir until it boils. Add the mushrooms, and simmer gently for 10 minutes. Lift the partridges on to paper, slightly drain them, add the gravy, and cook 15 minutes longer.

Quails on Toast. Ingredients : —Quails, breadcrumbs, butter, salt and cayenne, lemon. Method, —Pluck and draw 'lie birds, and mis the breadcrumbs with salt and cayenne. Put about 1 tablespoonful into the body of each, also a small lump of butter, and bake for about 20 minutes, basting well. Servo each quail on a hot piece of buttered toast with a little of the gravy from the dish poured over each, garnish with slices of lemon, and serve.

Roast Wild Duck. Ingredients : —Wild ducks, butter, flour, lemon, salt, cayenne, 1 glass port wine. Method.—Pick the bird very clean, and truss it. To do this twist each log at tinknuckle, rest the claws ou each side of the breast, and secure them by passing a skewer through the thighs and pinions of the wings. Arrange on a stand, cover with a well-

greased paper, and bake in a rather hot oven fur L~ minutes. Remove the paper, dredge wiih Hour, sprinkle over a little salt and cayenne, and cook in a more moderate oven for half an hour, basting frequently. Servo on a hot dish i’jur off some of the fat from the dish, add the port wine, and, when properly healed, pour a little round the ducks. Garnish with slices of lemon, and serve the remainder in the gravy bowl.

Salmi of Teal, Ingredients:—l brace of teal, J pint of good brown gravy, .1 pint of claret, a few eschalots, loz of butter, loz of llour, I dessertspoonful of red currant jelly, a littlo fat bacon, and butter for basting.

Method.—Clean and truss the birds, cover with the fat bacon, and roust for about half an hour. While roasting chop the eschalot lincly, molt the loz. of butter, and fry the eschalot. When bro A-iicd, add the Hour and brown that, then add the brown gravy, wine and jelly. Take the birds from the oven, remove the bacon, cut them into joints, add them to the sauce with the gravy from them, and simmer gently until tender. Lilt the pieces of teal on to a hot dish, strain the gravy over, and garnish with small rounds of fried bread, on which put a small portion of red currant jelly.