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| _Mode_.–Butter a pudding-basin, and line the inside with a layer of
raisins that have been previously stoned; then nearly fill the basin
with slices of bread and butter with the crust cut off, and, in anotherbasin |
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| Soles for filleting should be large, as the flesh can be more
easily separated from the bones, and there is less waste. Skin and wash
the fish, and raise the meat carefully from the bones, and divide itinto nice handsome pieces |
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| BAD MEAT. In the flesh of animals slaughtered whilst suffering
acute inflammation or fever, the hollow fibres, or capillaries,
as they are called, which form the substance of the lyer, arefilled with congested and unassimilated animal flu |
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| _Mode_.–Choose a hen lobster, as this is indispensable, in order to
render this sauce as good as it ought to be. Pick the meat from the
shells, and cut it into small square pieces; put the spawn, which willbe found |
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| THE MANNER IN WHICH A SIDE OF BEEF is cut up in London, is shown in
the engraving on this page. In the metropolis, on account of the large
number of its population possessing the means to indulge in the ‘best ofeverything |
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| _Mode_.–Pick the stalks from the cherries, put them, with the sugar,
into a _deep_ pie-dish just capable of holding them, with a small cup
placed upside down in the midst of them. Make a short crust with 1/2 lb.of flour |
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| _Mode_.–Put the cream into a _lined_ saucepan with the sugar,
lemon-peel, and isinglass, and simmer these over a gentle fire for about10 minutes, stirring them all the time. |
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| TEA.–The tea-tree or shrub belongs to the class and order of
Monadelphia polyandria in the Linnaean system, and to thenatural order of Aurantiaceae in the system of Jussieu |
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| 2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/2 oz. of oiled
butter, 1/2 lb. small sago, 3 eggs, 1 large Spanish onion, 1
dessertspoonful of mixed powdered herbs |
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| 2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3
pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine
wheatmeal, pepper and salt to taste |
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