For a dinner of six.

Potage de lievre.

Merlans au sauce piquante.

Croquettes de volaille, aux points d'asperges.

Fricandeau de boeuf.

Ballotines de cailles.

Epinards a La 'Wyvern'.

"Tipsy pudding." Fromage, hors d'oeuvn Dessert. Cafe noir.

1. - Skin, clean, and thoroughly wash the hare, saving all the blood you can in a cup : cut it up into small pieces, and put them into a stew-pan with half pound of butter, a sliced onion, and a muslin bagful of herbs ; season with pepper and salt, and fry the meat over a brisk fire for five minutes. Make a roux (brown thickening) in another stew-pan, with a pat of butter, and a table spoonful of flour : moisten this with a quart and a half of beef consomme made as usual from the shin, and add four glasses of portwine, or claret. When well incorporated, pour this into the pan containing the pieces of hare, and let them stew in it very slowly till thoroughly done. Now drain off the liquor from the bones, etc, put the neatest pieces of the hare on one side for eventual serving with the soup, and set them in the bainwane-pan to keep warm. Next return the liquor in which the hare was cooked to the stew-pan, set it on the fire, and let it throw up all grease, etc, in the form of scum, which skim off carefully. Now take a small sauce-pan, and mix therein the blood you saved, and some of the soup from the stew-pan: thoroughly amalgamate these (in the bain-marie), and add the mixture slowly through the pointed tin strainer, to the gradually re-heating soup. Let it come nearly to the boil, and then serve it over the pieces of hare you preserved. This is Gouffe's receipt simplified. There are other ways of making hare soup especially that called potaye a la puree de lievre, which are always popular. The puree is, of course, assisted with pounded meat, red currant jelly, lime juice, and plenty of portwine.

Hare soup.

2. - Divide three nice whitings in fillets. Dip them in batter (according to my old receipt) and fry them a crisp golden yellow in a bath of boiling fat. Drain them and serve with the following sauce in a boat, - fry a Bombay onion finely minced, with one clove of garlic also minced, in butter at the bottom of a sauce-pan; when turning brown, put in a table-spoonful of chopped parsley, a tea-spoonful of sugar, a coffee-cupful of vinegar, and a pint of beef gravy. A tea-spoonful of red currant jelly may next be stirred in, and a table-spoonful of mushroom ketchup. As soon as the mixture becomes nicely flavoured, and the juices of the various ingredients appear to be extracted, strain off the sauce. Now cut up a table-spoonful of minced comichons, add the mince to the strained gravy, heat it up to concert pitch, and send it round with your fried fish in a boat.

3. - Proceed with a nice sized chicken or small fowl as though you were going to make quenelles, viz.: - Lightly roast it. Cut off the best meat, and put it aside,

Fried whitings sharp sauce.

Chicken croquettes with asparagus points.

Save all bones, skin and scraps, and make a nice clear white broth with them. Take of the fowl meat two parts, of cold boiled tongue one part, and of truffles one part. Mince all very finely and mix them together. Melt an ounce of butter in a sauce-pan, stir into it a table-spoonful of flour, moisten it with some stock, and then add the mince : flavour it with salt, pepper, and a little powdered thyme to taste, and stir it over the tire for three or four minutes : take it off the fire, and add two eggs beaten up with the juice of a lime and strained. Spread the mince out upon a large dish (it should be pretty -stiff) and let it get cold. Now divide it into six or eight egg-shaped croquettes, introduce in the centre of each a piece of truffle the size of a shilling, bread-crumb them and fry them a very light gold colour. Prepare a circle of mashed potato, place it neatly in the dish you intend for your entree, dispose the croquettes carefully round it, and between every put a crispy fried curl of bacon, while a slice of truffle may repose upon each of them.

For the "asparagus points," you must cut off the green ends of the stalks of a tin of asparagus. Heat them gently up in veloute, made with the chicken broth you drew from the scraps, slightly flavoured with almond, and enriched with a good spoonful of cream ; give them a few drops of anchovy vinegar, and pour them into the middle of your potato circle.

4. - A fricandeau ought, I believe, to be reserved for a fillet of veal only, but I am bold enough to suggest your trying one with beef, thus: - Get two undercuts of the sirloin, if one be too small, trim them into a neat shape, and attach them together by two good skewers. Lard them freely with fat bacon. If von cannot lard, having no needle, you must introduce a slice of bacon into each fillet by making therein a longitudinal incision; slip into it your slice of bacon, and pin the lips of the incised meat together with a small skewer. The fricandeau is now ready for the stew-pan, into which please put the trimmings of the meat, two ounces of carrot sliced, two ounces of onion sliced, a pinch of salt, a pinch of sugar, and a pinch of pepper: - place jour fillets upon the vegetables, and pour into the pan half a pint of good gravy; let this cook up to boiling point, and keep it on the fire till the broth has somewhat reduced and thickened: then add a pint more gravy, and let it simmer for an hour with the pan half covered. Now close your pan : put some live charcoal on the lid, which lift every five minutes or so to admit of your basting the meat under it. Continue this until you have glazed the fricandeau, then take it out, and dish it on a very hot dish. Quickly, strain the gravy from the stew-pan, skim off any grease there may be, pour it over the meat, and serve. Let a puree of sorrel, vide Menu No. XII, accompany the fricandeau, potatoes a l' Americaine, and petit pois verts.

Fricandeau of beef.

5. - A quail for each guest. These should be boned, stuffed with a little cooked bacon, and some turkey forcemeat (page 108), then sewn up, rolled in little cloths, and gently simmered in broth. When done, let them cool, take off their cloths, let them get cold, and glaze them. Now set them on a dish which should be kept on ice, and serve them garnished with olives farcies, and hand round iced tartare.

6. - This is merely the usual puree of spinach, nicely worked up with cream, and delicately flavoured, formed in a circular shape in its dish, with a layer of well made "buttered-eggs," resting on the surface of the greens.

Little fleurons of puff pastry should be arranged round the outside of the circle, Quail Ballotiues.

Spinach with buttered egg.

7 - Cut up a stale Madeira cake into slices, and with them line the bottom of a large glass dish, tipsify them with wine, or any liqueur and spread a layer of any good jam over them, or one of preserved fruit like cherries, peaches, or apricots. Make a rich custard, and add to it an ounce of dissolved gelatine. When cold, set the dish on ice and pour a very little of the custard round the cake and fruit, letting it by de_ When at length the cake, etc., is firmly congealed in custard, complete its covering with the rest thereof, and let it consolidate. Garnish the surface with whipped cream, and serve straight from the ice.

Beef Olives.

Cut thin slices of steak two inches wide by six inches long,. pat on each at one end a piece of Oxford, or Bologna sausage meat at the size of a pigeon's egg; roll up each olive tightly and neatly, and tie it up with a piece of thread, Fry them in hot butter until they. begin to take colour, then take them out. remove the string from each olive, and lay them by. Fry some onions a gold colour in butter, add a very little flour, sweet herbs, a few mushroom trimmings, per and salt quant, tuff., and moisten with some very good gravy or stock; let the sauce boil, then strain it. and carefully lay the olives in it to simmer till done and ready to be served; the sauce should cover them in the sauce-pan.

It will be observed that olives are not used in this dish at all. It is difficult to discover how the word was chosen to represent little rolls of meat containing sausage salpicon Tipsy puddi.