Eggs in aspic

Boil the eggs hard and make an aspic jelly with three ounces of white-leaf gelatine, one quart of stock or water. The stock that a rabbit or chicken has been boiled in makes a nice aspic. If water is used; a tea spoonful of Liebig’s must be added, a bunch of savoury herbs, carrot, and onion, a little celery, a teaspoonful of Worcester sauce, a bay leaf, salt, and the white of an egg; whisk over the fire until it comes to the boil, then add a teaspoonful of vinegar and one lump of loaf sugar. Let it stand for three minutes, when it should be quite clear. Strain it through a napkin. Settle in the bottom of a dariol mould, and decorate with a little truffle and tomato. Cut the eggs in halves and put the yolk side to the bottom. Put about a teaspoonful of aspic to set it. When the eggs are set in the bottom, fill the mould up with aspic and let it set quite firm. Dip into hot water and turn out on a dish, and chop aspic and put around. Serve for second course or supper dish.

Baked sole

Take a nice large lemon sole and trim it nicely, wipe it, and brush it over with some hot dripping or butter, sprinkle over it some pepper and saly, and a little chopped onion. Sift a good coat of brown breadcrumbs over the top, put the sole on a baking sheet and bake for half an hour. When done, dish up on a napkin or paper, and send Hollandaise sauce to table with it.

Boiled powl

Pluck, draw and singe the fowl—truss it for boiling with the drumsticks put in the sides—the legs should be cut off. Boil it in sufficient water to half cover it. Add an onion, a carrot, a bay leaf, a little salt. Boil for an hour. Put two ounces of beef dripping or butter, one of flour, into a saucepan. Stir over the fire for one or two minutes, then add sufficient stock (in which the fowl has been boiled) to make a thick paste; add enough milk to make it into a white sauce, which should be nicely glazed. Put around some green peas or a macedoine of vegetables.