Herrings With Mustard Sauce

Put a tablespoonful of the finest salad oil into a dish, pass the herrings through it on both sides. The fish must not be opened, and, with a little care, can easily be properly cleansed. Lightly pepper and salt the herrings, which should have soft roes, and let them lie for an hour. Place them on the gridiron over a very slow fire, turn them often until done; they will take from fifteen to twenty minutes.

To make the sauce for eight herrings take half-a-pint of white stock, stir into it, whilst boiling, an ounce of fine flour, and a teaspoonful of French mustard mixed smooth in a little cold water, continue stirring over the fire until thickened, add an ounce of butter and a large pinch of parsley chopped fine, pepper and salt to taste. Stir the sauce until the butter, which should be broken into little bits, is dissolved, and be careful it does not boil after this addition. Lay the herrings on a hot dish, pour the sauce round them, and serve.

Boiled Leg Of Mutton

Put the leg of mutton into a pot of boiling water sufficient to cover it. To each gallon of water allow two table-spoonfuls of salt and a large teaspoonful of pepper, with the turnips and carrots which are to be served with the meat. Allow the pot to boil fast for ten minutes; then skim, and draw it to the cooler part of the range, and keep it just at boiling point for the requisite time. A quarter of an hour to the pound of meat is sufficient, and if the leg weighs more than eight pounds, time may be calculated something less. If there is no objection, a few onions should be boiled with the meat, and they may be mashed with the turnips or served whole.

To mash the turnips, rub them through a colander into a stew pan, add a small piece of butter and a spoonful of cream, if convenient, work the puree over the fire with a wooden spoon until it is dry. Cut the carrots into neat pieces and serve in a vegetable dish round the mashed turnips.

It is customary of late to pour caper sauce over the mutton, but this should not be allowed, both because it is not good style, and because many people object to it. A cupful of the liquor in which the meat was boiled, sufficiently salted, may be poured on the dish.

Caper Sauce

Boil a tablespoonful of capers with half a pint of water in a stewpan without the lid for ten minutes. Mash the capers with a wooden spoon so as to bruise each one. Make the water boil up, and stir in one ounce of fine flour mixed smooth in a gill of cold water. When it has thickened stir in an ounce of butter, let it dissolve, add a pinch of salt, and, if the sauce is not sufficiently acid, a little vinegar.

When the bottle containing capers is put away, take care to fill it up with fresh vinegar, as this prevents mould and loss of flavour.

Semolina "Bottasso" Pudding

Soak an ounce and a half of the semolina in a gill of milk for ten minutes, stir it into three gills of boiling milk, add an ounce of lump sugar and boil gently for twenty minutes stirring all the time. Take the semolina off the fire and stir in quickly the yolk of an egg, beaten up with a few drops of vanilla or other flavouring, and put it immediately into a mould previously rinsed with cold water. This can be served as a hot pudding, as after standing for ten minutes it will turn out in shape; but if allowed to remain until cold will eat like a rich and delicate cream. The recipe is for "Bottasso's" semolina,, an excellent and cheap article of food; the ordinary kind can be used, but will require longer boiling and will not be so delicate.

Syrup, preserve, or stewed fruit can be eaten with the pudding.