Celery (86) Lyons Sausage (582)

Game Consomme in Cups

Flounder Saute, Meuniere Potatoes Mignonnes (2459)

Broiled Leg of Mutton, Caper Sauce (1245)

Braised Lettuce (2244)

Roast Capon (378) Chicory Salad (38)

Economical Pudding (485)

*Use turkey left over from yesterday.

3075. Game Consomme In Cups

Cut head off a fat grouse, neatly draw and wipe well, place on a small roasting pan, spread a little butter over and set in oven to roast for twenty minutes. Remove from oven, cut grouse in very small pieces and place in a saucepan with a pound piece each knuckle of veal and shin of beef cut in small pieces, a sliced each carrot and onion, two leeks, two each branches celery and parsley, a branch chervil, sprig thyme, bay leaf, clove, blade of mace and saltspoon nutmeg. Pour in five quarts water, season with two teaspoons salt and half teaspoon freshly crushed black peppers, mix well and let slowly boil for three hours, being careful to skim off fat once in a while. Pour in a half gill sherry, boil for five minutes, then strain broth through a damp double cheesecloth into six cups and serve.

3076. Flounder Saute, Meuntere

Make a light incision around the head of a fresh three-pound flounder and with a towel pull off skin on both sides. Season all around with a teaspoon salt, half teaspoon pepper, lightly wet all over with a little cold milk and lightly roll in flour. Thoroughly heat one and a half tablespoons melted butter in a large frying pan, add fish, fry for five minutes on each side, set in oven for fifteen minutes, remove and dress on a hot dish, spread over a teaspoon freshly chopped parsley and squeeze over the juice of half a sound lemon. Remove all fat from pan, add half an ounce butter, shuffle pan on fire until butter attains a nice brown colour, then pour over fish and serve.