Chicken Mayonnaise

"Isobel, fetch me the young chicken I trussed ready for the spit yesterday. Roast it in the oven for about forty minutes;.it must be evenly browned all over. Yes, that is done beautifully I shall now cut it into eleven pieces at the joints. We will make a Mayonnaise sauce. Put the yolks of two eggs into a clean basin, mix them with a wooden spoon for a few seconds. Pour them little by little into half a pint of sweet salad oil, stirring constantly till it becomes thick and smooth. Season it with a tablespoonful of tarragon vinegar, the juice of two lemons, a dash of white pepper, and salt to taste. Add a third of its measure of aspic jelly, cold but not set. Mix all well together. Coat each piece of fowl with the mixture; lay them aside till quite firm. Serve them on a dish covered with ornamental paper in a circle, each joint overlapping the other. In the centre of the dish place a well-washed white-hearted lettuce or endive. Lay pieces of jelly on the joints of the bird."

Garfish Or Grayling Filleted

"Now we must think of to-morrow's breakfast. Will you order some of the fish which is called garfish in England and grayling in Australia. I think we shall want about four. When they come I will show you how to fillet them. Cut the heads off first, take the knife close to the bone very carefully, for they are most delicate fish. The bone is very easily removed. Chop off the tail, dip the knife into water, and smooth and trim the fillets.

"There, you see, are two splendid fillets; lay them on the cloth while you treat the other fish in the same way. Now give a dash of cayenne, a suspicion of salt, and the juice of half a lemon. Over each fillet pour a teaspoonful of heated butter, lay them in a greased tin, screen with grated cheese, a sprinkling of finely chopped parsley, and a dust of pepper To-morrow morning set them for twenty minutes in the oven. While they are cooking, get four pieces of toast; cut them to the size of these fillets, not a shade larger. Butter them well, and on each slice lay a fillet. Arrange small tufts of parsley between every one."

Veal Kidney And Mushrooms

"We will prepare the kidney taken from the loin of veal we had to-day. Let me have it. See, I cut it in half lengthwise, remove the little white core, then fill the crevice with a small piece of butter rolled in pepper. Now put an ounce of bacon liquor into a perfectly clean pan. When this is well heated I shall put in the two halves of the kidney. Do not turn them at all, or they will lose their gravy. When done, take them up very carefully.

"In case the gentlemen require something more substantial, I will cook these mushrooms. Dip each one into warm butter, dust them with pepper, and set in the pan beside the kidney. Remember, when the mushrooms are done they must be. so drained that not a particle of fat will remain on them. That is all, but do not forget to garnish with larded lemons."