Margaret Brown's French Cookery Book

in the vinegar and let come to a boil. Put in also 3 leaves of mace. Pour it all over the salmon and cover over tight. If made in the morning it will be fit to eat in the evening. Sturgeon can be made in the same way. No. 190. BRANDIED PEACHES. Take 9 pounds of Heath peaches, 7 pounds of loaf sugar, 1 quart of white brandy. Have a strong lye, hot, but not boiling, over the fire. Throw half a dozen peaches into it at a time; let them remain 4 minutes; take them out again and put them into cold water. Continue this till all are done. Then, with a coarse towel, rub them till perfectly smooth, and put them into another vessel of cold water. Make a syrup of the sugar with 2 pints of water and 1/2 the white of an egg. Skim the syrup perfectly clear. Take the peaches out of the water, wipe them dry, put them in the syrup, and boil them till a straw will pass through them, then take them out to cool. Boil the syrup 1/4 hour; then put in the brandy while hot and mix thoroughly. Having placed your peaches in glass jars, pour the syrup over them while hot, and when cold paste paper over them to protect them. Will be fit for use in 3 months. No. 191. STUFFED EGGS. Cut 10 hard-boiled eggs in half lengthwise, take out the yolks, pound them in a mortar, add breadcrumbs soaked in milk and 1/4 pound fresh butter. Pound all together; add a little chopped onion, parsley, bruised pepper, and grated nutmeg; mix it with the yolks of two raw eggs; fill the halved whites with this forcemeat; lay the remainder at the bottom of dish and place the stuffed eggs around it. Put in an oven and brown nicely. No. 192. EGG POTAGE. Beat the yolks of 10 eggs and half their bulk of rich gravy. When frothed, turn out on a plate and place them over a saucepan of boiling water till the eggs are well