Margaret Brown's French Cookery Book

or port wine, and same quantity of plain mutton gravy; 1 tablespoonful currant jelly. Let boil up once and send to table in a sauce-boat. No. 21. MARROW BONES. Saw the bones even so they will stand steadily; put a piece of paste into the ends, set them upright in a saucepan, and boil till done. A beef-marrow bone will take from 1 hour to 1-1/2 hours. Serve fresh toasted bread with them. No. 22. CURRY CHICKEN. Two young chickens, cut up in joints; place in stewpan a small piece of butter, a little piece of onion and parsley, 1 pint of water. Let stew slowly. When most done take 1 teacup of cream, take grease off the top of the pot, pour in the cream; take the grease, mix it with 2 large tablespoonfuls of flour; when the chicken begins to boil again put in the flour moistened with the grease; put in a teaspoonful of curry and a little salt. Boil some plain rice in a stewpan, when time to dish up put the curry chicken in center of platter, and the boiled rice all around the dish, and garnish with water-cresses and parsley. No. 23. COLD VEAL AND HAM TIMBALE. Timbale paste, 1 pound corned ham, 2 pounds leg veal, 6 hard boiled eggs, 1 teaspoonful each of royal celery, salt, and marjoram, 3 sprigs parsley, white pepper, and salt to taste. Line the timbale mould with the paste, first setting it on a greased baking pan; cut the ham and veal into scallops, and the eggs into slices; with them make alternate layers with the seasonings; when all are used, fill with water, wet the exposed edges, and bake in moderate oven 2 hours; when cold open the mould, and serve as may be desired. No. 24. RISSOLES OF CHICKENS. CHROMSKY MIXTURE. Roll out paste very thin, cut out with large biscuit cutter, wet the edges, put a teaspoonful of the mixture on, fold the paste over it pressing the two edges; fry in plenty of lard made hot for the purpose, until the paste is