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Scotch Woodcock (Beat thoroughly three eggs)

Beat thoroughly three eggs and three teaspoonfuls of anchovy paste. Put this into the chafingdish over hot water with three-fourths a cup of milk and stir until thick. Spread sippets of toast with butter and then with anchovy paste, and turn the woodcock upon them.

Calves' Brains and Mushrooms à la Poulette.

Sauté a clove of garlic, cut fine, in two tablespoonfuls of butter; add half a pound of mushrooms, peeled and broken in pieces, one-fourth a cup of flour, and sauté until well browned. Then add one-fourth a teaspoonful, each, of mace and paprica, half a teaspoonful of salt and one cup and a half of stock, and cook five or six minutes.

Then add the yolks of two eggs, one tablespoonful of lemon juice, one tablespoonful of chopped parsley and three calves' brains, cooked, and cut in dice. Serve in timbale cases, or upon croustades of bread.