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Pot au Feu

INGREDIENTS for soup for 6 persons.-1½ lb. of lean beef, lb. of bones, 3 quarts of water, 1 oz. of salt, 2 carrots, 2 turnips, 2 leeks, a head of celery, 2 or 3 cloves. AVERAGE COST, 1s. 6d. water Bone the meat and tie it up with string, chop the bones and put them at the bottom of the saucepan, and over them the meat.

Pour in the water and add the salt, and let boil with the lid of the saucepan leaving an inch wide opening. As soon as the scum rises add 1/2 pint of cold water, and take off the scum with a skimmer. Repeat this, boiling and skimming twice after the first time, and after this the broth should be perfectly clear. Wipe the edges of the stewpan carefully and add the vegetables, which will stop the boiling. As soon as it boils up again, draw the pan aside, so that only part of it is over the fire. Place cinders on the fire to subdue the heat, which should be regular and gentle for 3 hours, during which the broth should simmer.

Take out the meat and bones, take off all fat, and pour into the tureen, when, if more salt be necessary, it should be added.

TIME.-3 hours to simmer.

SEASONABLE at any time.

Poulet aux Cressons. INGREDI- ENTS for dish for 4 or 5 persons. -A fowl, a large bunch of water-cresses, 3 tablespoonfuls of vinegar, 1/4 pint of gravy. AVERAGE COST, 3s.

Truss and roast a fowl by recipe, taking care that it is nicely frothed and brown.

Wash and dry the wa water-cresses, pick them nicely and arrange them in a flat layer on a dish. Sprinkle over a little salt and the above proportion of vinegar; place over these the fowl, and pour over it the gravy.

A little gravy should be served in a tureen. When not liked, the vinegar may be omitted.

POULTRY AND GAME.

TIME.-From 1/2 to 1 hour, according to size.

SEASONABLE at any time.

Poulet à la Marengo. - INGREDI- ENTS for dish for 5 persons.-1 large fowl, 4 tablespoonfuls of salad oil, 1 tablespoonful of flour, 1 pint of stock or water, about 28 mushroom-buttons, salt and pepper to the taste, 1 teaspoonful of powdered sugar, a very small piece of garlic. AVERAGE COST, 3s. 6d.

Cut the fowl into 8 or 10 pieces, put them with the oil into a stewpan, and brown them over a moderate fire; dredge in the above proportion of flour; when that 'is brown, pour in the stock or water, let it simmer very slowly for rather more than 1/24 an hour, and skim off the fat as it rises to the top; add the mushrooms, season with pepper, salt, garlic and sugar; take out the fowl, which arrange pyramidically on a dish, with the inferior joints at the bottom. Reduce the sauce by boiling it quickly over the fire, keeping it stirred until sufficiently thick to adhere to the back of the spoon; pour over the fowl, and serve.

TIME.-Altogether, 50 minutes.

SEASONABLE at any time.

Poultry and Game. There are about thirty different kinds of birds used as food in Great Britain, but only three animals that come under this class, namely the hare, the rabbit and the deer. flesh of both hare and rabbit approaches very nearly to the texture and constituents of poultry, but venison is more like that of well-seasoned mutton.

The The chief characteristic of the flesh of fowls is the almost total absence of fat, and when it does exist, it renders digestion more difficult. The flesh of game appears to be the only kind of animal food that posed, or, as it is usually termed, "high." can be eaten with impunity when decom- As it would not be possible to give an analysis of the constituent parts of the many kinds of poultry and game, we confine ourselves to that of the one more in request than any other.

CONSTITUENT PARTS OF 1 LB. OF FOWL.

Water Albumenoids Fat...

Mineral Matter oz. grs.

Traces Turkey.

Pheasant.

Rabbit.

Woodcock.

Wild Duck.

Partridge.

Larks.

Hare.

A Quails.

Snipe.

Golden Plover.

Widgeon.

Duck.

Fowl.

Teal.

Blackcock.

Pigeons Ptarmigan.

Grouse.

Goose.

Poultry and Game.

POUND CAKE.