THE HOME.

Globe, Volume XXIV, Issue 2591, 27 July 1882, Page 4

THE HOME.

Cook-a-Lbbkib.—Cut up an old fowl into joints, and cut as many small fillets as possible from the breast; put these aside, and place the rent of the fowl into a Bauoepan, with a oouple of carrots, a pieoe of oelery, some parsley, a bsy leaf, a sprig of thyme, whole pepper and salt to taste; add enough common stock (cold) to cover the fowl, and set it to simmer for two or three hours; meanwhile clean half a dozan leeks, parboil them and throw them into cold water, then squeeze the water out of them, and out them in leDgtbs of ljin. ; put them in a sauoepan, with the prepared stook carefully strained, and let tbem boil an hour and a half, then add the fillets of fowl, and when these are done servo. The leeks must be thoroughly done.

Hashed Oali's Head (a la Poulette). —Out the remnants of a boiled head into uniform pieces the size of half an apple. Melt in a sauoepan one or two ounces of butter, according to the quantity of meat to be hashed; amalgamate with it one or two tablespoonfuls of flour, then stir in half a pint, more or less, of white stook. Stir well, then add a few button mushrooms, white pepper and salt to taste, and let the sauoe boil for ten minuteß. Put the saucepan by the side of the fire, and lay the pieoes of calf's head in it; let them get hot slowly, but not boil. Just before serving stir in off the fire the yolks of two eggs, beaten up with the juioe of a lemon, and strained ; alio a amall quantity of either tarragon or parsley very finely minced. Hashes Cam's Head.—Minoe an onion and a slioe of fat bacon, fry them both with an ounoe of butter until the onion begins to color, stirring well all the time to avoid any pieoe of one or the other getting burnt. Stir in a tablespoonful of flour, and a minute aftewards moisten with a sixpenny bottle of French tomato sauce. Add a bay leaf, two sprigs of thyme, one of marjoram, and three of parsley, two oloves, a dozsn peppercorns, salt to tasto, and the leaat possible quantity of cayenne pepper (as much as can be taken up with the end of a trussing needle). Let the sauce boil gently for half an hour. Add a little stock to it if necessary, and strain it into a olean eaucepan. When quite cold lay the pieces of calf's hsad into it, and let the whole be warmed very gradually on a slow fire. The longer it will take to grow hot, the better will the dish be. Care should be taken that the pieoes of calf's head are well covered with the sauce. Serve garnished with fried sippets of bread. Stkwbd Babbit.—Out a rabbit in pieces, wash it in oold water, a little salted. Prepare in a stewpan some flour, and clarified dripping or butter; stir it until it browns. Then put in the pieces of rabbit, and keep stirring and turning, until tbey are tinged with a little colour ; then add six onions, peeled, but not oup up. Serve all together in a deep dish.