Mould Of Ox-Cheek Jelly

"Place the remains of the cheek in enough hot water to cover it; tie a carrot, turnip, parsnip, onion, bay-leaf, parsley, a teaspoonful of mixed peppercorns, and blade of mace in a cloth in the stewpan, so that we may be able easily to remove them. Let the whole simmer for three hours. Then we must take up the cheek, separate all the bones from the meat with two forks, and add enough salt to make it savoury. Pour it into the moulds you put to soak, set them down in the cellar, and they will be quite firm by the morning.

Mutton Steak Sausages are the next thing we shall make. So you may peel two onions and four apples, core and mince both very finely, and dust over with pepper. From the fillet of a leg of mutton I shall now cut six thin slices, half an inch thick; flatten each one with a rap from the chopping-knife that has been dipped in water. Over these slices spread the mince, roll them like a sausage, carefully skewer so as to keep the stuffing in place. Lay them on a dish till morning; so as to save time then, you may now mix together a handful of parsley, the same quantity of bread crumbs, with pepper and salt to taste; lay it aside in a basin. To-morrow morning dip each ' sausage' into this mixture, and at once fry them in heated dripping; remember to turn them about continually. When cooked, place each one separately on a hot plate. When ready to serve, set them quickly on to a hot dish, and garnish with the small cress I have just picked, washed, and laid away."

Veal Forcemeat

"If you look on page 70 of my recipe book, you will see exactly how to make forcemeat; read it aloud.

"Four ounces of beef suet, the same quantity of raw veal, bacon, or beef, a teacupful of bread crumbs, half a grated nutmeg, four sprigs of parsley, one of thyme, marjoram, or lemon thyme, the juice from a lemon, salt and pepper to taste; mix all finely together; mix with a teaspoonful of cream or milk, and, if for balls or frying, with an egg. If for the latter purpose, the forcemeat is made into balls and fried quickly in sweet fresh dripping till of a golden brown colour.'

"Yes, there you see exactly what I mean, if you look just underneath you will see one for fish."

Forcemeat For Fish

"'Take the meat from a small haddock, pick out all the small bones, mince it finely; mix with four ounces of finely chopped beef suet, a breakfastcupful of grated bread crumbs; chop a dozen blue points, a handful of well-washed parsley, one small onion or shallot, season well with cayenne pepper and salt; mix all well together, add the juice from a lemon, a tablespoonful of oyster liquor sieved, and (if to be fried) a beaten egg.'"

Stuffing For Turkeys

"What is the stuffing for turkeys, ma'am?" "The same as for the fish, with the addition of an ounce of fat ham, a blade of mace pounded, and, if you like it very firm, the beaten yolk of an egg. Not the haddock, of course!"