The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-11-04

Roast Grouse with Plum Sauce.-Af-
ter cleaning the birds, cover the
breasts with fat bacon and wrap in
strong white paper which has been
| thoroughly creased with butter or
drippings from beef. Basic frequently,
and a short time before they are done,
remove the paper and bacon and al
low the birds to brown. Serve with
clear brown gravy and the following
sauce: Stew a quart of canned plums
or one pound of fresh plums with half
q pound of sugar, until they are re-
duced to a pulp. Pass through a sieve.
Repeat the sieved fruit, ascertain
whether it is sufficiently sweet, and
add half a teaspOonful of mixed spice
and an ounce of butter. Serve hot.
Grouse en- observation-disclosures two or
three grouse, basting them frequently.
When cooked, take from the oven and
while they are still hot. cut into joints
and neat pieces. Remove all the skin
and as many of the small bones as pos
sible. From the drippings of the
same make a pint of thick brown
sauce, dissolve in it half an ounce of
gelatine and put, together with the
meat, into an earthenWare casserole.
Cook for an hour in a modern oven,
placing a piece of buttered paper over
the dish before placing on the cover.
Serve the birds in the casserole, adding
a glass of Madeira wine, if desired, be-
fore removing from the oven.
cartridges Stuffed and Roasted
Fry half a pound of calf's liver with
four ounces of fat bacon and a minced
shallot or small onion, for ten minutes.
Season we'll with salt and pepper and
pass through a wire sieve. Moisten
three ounces of crusty breadcrumbs
with hot milk, and stir over the fire
until a smooth paste is formed. Add
a dessertspoonful of butter, salt, pep
per and little mace, and finally the
sieved liver, bacon and one raw egg.
Remove from the fire and when cold
stuff the birds with it. Brush them
with warm butter and roast in a mod
crate oven, basting constantly with
butter and bacon fat. Serve in halves
with water cress.
Partridge and Steak Pudding=Cut
! a pound and a half of tender steak
| into thin slices and season with salt
pepper, nutmeg and little cooked
ham. Roll together and dust lightly
with flour. Remove the meat from
three or four medium-sized cartridges,
cut into small pieces and fry in but
ter favored with onion juice. Line a
pudding dish with a light suet paste.
Put in a layer of beef rolls, q layer of
canned mushrooms and layer of
partridge. Season with salt and pep
per and continue the layers until the
dish is full. Pour over all a pint of
brown gravy favored with wine, and
cover the top with Suet paste. Place
a piece of buttered paper over the
| dish, tie in a cloth which has been
wrung out in boiling water and sprin-
l1le with flour. Stand in stewpan of
boiling water, put on the lid of the
pan and cook steadily for four hours,
/ taking care that the water is replen-
ished in the pan from time to time.
SCOTCH HOME DISHES.
Smoked Haddock.-Cut off the tails,
divide into six or eight pieces and lay
! in a baking tin. Pour over one cup Of
milk and one cup of water. Thicker
with one heaping teaspoonful of -four
worked together with one ounce Of
/ butter Dust with pepper and serve
hot. Strips of bacon can be laid around
the dish if desired.
| Gods Head.-Wash the heads and
simmer in a small quantity Of water,
/ favored with vinegar and salt When
1 cooked they should be unbroken. Take
| the fish up, remove the black skin and
set upon a dish over a good fire.
/ Dredge with flour and haste with but
| color throw over them fine bread
| crumbs and haste again with butter.
Serve with the following sauce, or with
a cream sauce and sliced boiled egg.
oyster Sauce.-Drain and wash
| twenty-five oysters. Throw into a
saucepan and stir until the gills curl.
1 Drain, saving the liquor Add a half
cup Of milk. Rub together a table
4 spoonful of butter and one of -four,
( add a teaspoonful of onion juice, the
oyster liquor and milk and stir until
thew boil. Season with a level tea
/ spoonful of salt and a saltspoonful Of
pepper.
Round Scones.-One pound Of -four,
two ounces of butter, one ounce or a
| rounding tablespoonful of sugar, a
quarter of an ounce Of biearbonate of
soda, half an ounce of cream OF tartar