Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

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Biscuits, Recipes for

Directions for making the following appear under their respective headings .- Arrowroot.

Cheese.

Cocoa Nut.

Dessert.

For Butter or Plain.

Cheese.

Ginger.

Lemon.

Raised.

Savoy.

Seed. | Soda.

Bishop. INGREDIENTS for sufficient for 6 persons.-1 bottle of port, 2 lemons, 2 0% of loaf sugar, 1 tumbler of water, spice to taste. AVERAGE COST. 48.

BLACK-COCK, FILLETS OF.

Stick one of the lemons with cloves and bake it. Boil the spice in the water, boil the wine, taking off some of the spirit with a lighted paper. Add the water and the baked lemon, and let it stand near the fire while rubbing the sugar on the rind of the other lemon. Warm a bowl, put the lumps of sugar in, squeeze over half the juice of the lemon, then pour the wine into the bowl and serve.

SEASONABLE in winter.

Black-cock, Fillets of, à la Financiere. INGREDIENTS for large entrée dish.-2 birds, 1 pint of weak stock, cayenne and salt to taste, financière sauce. AVER- AGE COST, 5s. per brace.

Cut the birds into neat fillets and stew in the stock till tender; put them on an entrée dish, squeeze over a few drops of lemon, and pour over a good financière sauce. The trimmings of the birds may be stewed first to make a gravy, which should be slightly thickened, and is improved by a glass of sherry, to use in place of the sauce.

TIME. hour.

SEASONABLE in autumn.

BLANCMANGE.

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