Clear White Soup

"Instead of fish to-day, I should like the jelly left from the knuckle of veal, made into a clear white soup. I think you have about a pint, if dissolved. Let it boil up thoroughly; throw in a chopped turnip, small piece of parsnip, and a stalk of celery. When it has boiled for thirty minutes, pass through a wire sieve into a clean stew-pan; when thoroughly heated, season to taste, throw into the soup tureen a handful of broken vermicelli; and stir in slowly a gill of cream. Send to table very hot, with hot soup plates, for no matter how good soup is, it does not taste well unless very hot. Serve a dish of dice-shaped pieces of toast with the soup."

Paris Partridges

"Fetch the brace of partridge, truss them as for roasting, stuff the craws, lard down each side of the breast with lean ham. Roll a lump of butter, in a mixture of pepper, beaten mace, and nutmeg, put it into the inside, secure both ends, and lay them in a quartern of heated gravy; add a tablespoonful of Madeira wine, the same quantity of mushroom ketchup, a quarter of a lemon, and a sprig of sweet marjoram; let them stew slowly for about thirty minutes, then lay the birds on a hot dish, thicken the gravy with a teaspoonful of cornflour, and salt to taste. Round the bird lay a dozen nicely stewed artichokes, and four hard-boiled eggs, cut into quarters. Pour the gravy over the dish; serve with well-washed and dried watercress. "This dish is to be served alone for hot luncheon."

Olives In Jelly

"Isobel, you have some cold meat in the larder; pound it in a mortar, then season well with pepper, salt and spice; mince two ounces of fat and lean ham, also beat it in the mortar.

"Form the mixture into small balls, with egg and bread crumbs; wrap them in well-buttered paper, and stew in rich gravy for five minutes; take them out, remove the paper, and set them to cool; cover each with a rich brown glaze.

"Take a mould, line it with a savoury jelly (sherry coloured), in this place half a dozen plover's eggs, in a diamond shape, then the savoury balls; cover with jelly an inch thick. Arrange the olives on the jelly, and fill up the mould. Set it on ice for an hour, or in a cold place for twelve hours. You should use a border mould for this purpose, then, when the jelly is turned out, we can fill the centre with lettuce or watercress.

"Garnish with a wreath of watercress."

Roasted Sweetbread

"As to-morrow is 'Mothering Sunday,' there will be plenty of veal about, and I should very much like a sweetbread to-day, just plainly roasted.

"First scald it in milk and water, then parboil, take it from the water, and wipe dry. Lard down the centre with a row of calf's kidney, and then with one of larding bacon. Brush it over with the beaten yolk of an egg and screen with fine bread crumbs. Roast it before the fire in a dutch oven till brown, basting well meanwhile with butter, or fresh beef-dripping. When cooked, dish it very hot, and pour a thickened gravy over. Garnish with slices of lemon and tufts of parsley."