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Ptarmigan, To Carve

Ptarmitrussed in the same manner as the red bird, may be carved in the manner described in Partridge and Grouse carving.

Oysters.

Dressed Crab Lobster Whitebait Brochet of Smelts.

Red Mullet in cases. ** Brill Salmon Turbot Whiting.

Eels Mackerel Trout:

Cod FISH.

Haddock Soles.

PTARMIGAN, TO DRESS.

Ptarmigan, To Dress the.

INGREDIENTS.-2 or 3 birds; butter, flour, fried bread-crumbs. AVERAGE COST, 2s. 6d. per brace.

The ptarmigan, or white grouse, when young and tender, are exceedingly fine eating, and should be kept as long as possible, to be good. Pluck, draw and truss them in the same manner as grouse, and roast them 331 PUDDINGS, RECIPES FOR.

Sweeten the milk with lump sugar, add a little grated lemon-rind, and stir to this the eggs, which should be well-whisked; line a buttered mould with the raisins, stoned and cut in half; spread the slices of cake with PTARMIGANS. before a brisk fire. Flour and froth them nicely, and serve on buttered toast, with a tureen of brown gravy. Bread sauce, when liked, may be sent to table with them, and fried bread-crumbs substituted for the toasted bread.

MOULDED PUDDING. the marmalade, and place them in the mould; then pour in the custard, tie the pudding down with paper and a cloth, and boil gently for 1 hour; when cold, turn it out, and serve.

TIME.-1 hour.

SEASONABLE at any time.

Pudding - Pies, Folkestone. - TIME. About hour.

SEASONABLE from the beginning of Feb- INGREDIENTS for 12 puddings.-1 pint of ruary to the end of April.