Tunny

These fish are only to be had in England, preserved in oil. Serve with cut lemon and cayenne.

Twice-Laid

This is a very common dish on board ship, as it is made from dried and salted fish. Soak whatever fish is used. Boil it till tender, remove the meat from the bones, mix it with some butter, and a teaspoonful or more of anchovy sauce. Add some remains of potatoes. Season with plenty of pepper and a little salt. Press it into a mould, and make it hot, turn it out on to a dish, ornament with hard-boiled eggs cut in halves. This is a good breakfast dish. Put about two parts fish to one part potato. Or it is very good with half of each.

Twice-laid is very nice made from dried haddock.

Vanilla

Vanilla is used for flavouring custards, puddings, omelets, etc. When used in the form of essence of vanilla, it should be kept tightly corked. It varies very much in strength. When it is used in the stick, a few pieces should be tied up in a muslin bag, with a string attached. This can be held in the boiling milk till the desired amount of vanilla flavour is imparted to it.

Veal Olive

Veal olive, or veal olives, can be made from a large slice, or small slices, of veal exactly in the same way as beef olive. (See Beef Olive.) Stuff with veal stuffing, and proceed in every respect as in making beef olives. Glaze in the same way, using a little soy, and serve fried bacon rolled up with the olive or olives.

The gravy should be thick, and can be made from the dregs of the dripping-pan. Veal olive will require longer cooking than beef olive. If very thick, allow twenty-five minutes to thirty minutes to every pound.

Pickled Walnuts

These pickles are useful as, in addition to being served with cold meat, they can be added to hashes; and also the dark skin often helps to garnish a dish as a substitute for the expensive truffle.

Welsh Rabbit

Make a slice of dry toast. Put a piece of butter in a stewpan, break some cheese up into little pieces, and melt these in the butter. Pour the butter on to the toast first, and then the melted cheese. The oiled butter always floats at the top of the cheese. Some persons mix mustard with it, others add a spoonful of old ale. Mustard, unless it is known to be liked, had better be served separate. If old ale is added, it must be very good - like A 1 Burton ale. Welsh rabbit must be served very hot. A nice moist yellow cheese is best, a dry American the worst, for Welsh rabbit.

White Sauce

White sauce is really good white stock, thickened with white thickening. A piece of lean ham - part of cushion rasher will do - should be boiled in it. It is sometimes called white "Veloute" sauce. It is an improvement to add a little milk. The milk should be boiled separately first. When white sauce is made by reducing stock and adding boiling milk, or, still better, cream, it should be called Bechamel sauce.

A fairly good white sauce for vegetables can be made by boiling a slice of onion, carrot, turnip, or any spare pieces of vegetables, especially onions and strips of celery, in a little milk, and thickening the milk with some white thickening. The milk can be thickened with corn-flour; but it wants butter, which should not be skimmed off. A slice of ham boiled in it has a magical effect.