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Stewed Watercress

Trim off the coarse ends of the stems and thoroughly wash the watercress, then put it into a saucepan of boiling water with salt and boil it. When cooked, turn the watercress into a colander and press out as much of the water as possible; put about two ounces of butter in a stewpan to melt, then put in the cress and sprinkle over it a little flour. Stir the cress over the fire for ten minutes, and pour in one-half pint of broth, season it with a small quantity of grated nutmeg, salt and pepper and boil for ten minutes longer, stirring all the time. Turn the watercress onto a hot dish, garnish with croutons of fried bread and halves of hard-boiled eggs, and serve. STOCKS. Fumet of Game Take one carrot and half an onion; peel and cut them into slices and put them with half a sprig of thyme, one bay leaf, a little chopped, raw, lean ham and the carcass of any kind of raw game in a covered saucepan. Let brown, add one wineglassful of Madeira and boil; then moisten with a quart of white broth or consomme and add a pinch of salt and twelve whole peppers. Cook well for forty-five minutes, then pass through a broth napkin and preserve in a jar.