Margaret Brown's French Cookery Book

all over the chicken, and serve hot. No. 235. ROASTED LEG OF PORK, CALLED MOCK GOOSE. Parboil it; take off the skin; then put it down to roast; baste it with butter, and make a powder of finely minced or dried powdered sage, black pepper, salt, and some breadcrumbs rubbed together through a colander. Add to this some finely minced onion; sprinkle it with this when almost roasted. Put 1/2 pint made gravy into the dish, and goose-stuffing under the knuckle-skin, or garnish the dish with balls of it fried or boiled. No. 236. KIDNEYS. Cut them lengthwise, score them, sprinkle some pepper and salt on them, and run a wire skewer through them to keep them from curling on the gridiron, that they may broil evenly. Broil them over a clear fire, turning them often till done. This will take about 10 or 12 minutes if you have a brisk fire, or fry them in butter, and make a gravy in the pan after taking the kidneys out by putting in a teaspoonful of flour; as soon as it looks brown, put in as much water as will make gravy. It will take 5 minutes more to fry them than to broil them. A few parsley leaves chopped fine, and mixed with a little butter, pepper, and salt, may be put on each kidney. No. 237. STEAKS. Cut the steaks rather thinner than for broiling. Put some butter into a frying-pan, and when it is hot lay in the steaks and keep turning them till they are done enough. By this means the meat will be more equally dressed and more evenly browned, and will be found to be much more relishing. No. 238. FISH TURBOT. Boil a 5-pound of any firm fish not quite done; take it out and pick all bones out of it; then make a cream sauce for it. Having taken the hearts out of 1 pint of oysters, put them in the cream sauce; also 1/2 pint milk, 2 tablespoonfuls flour, 1 tablespoonful butter, 2 yolks of eggs. Let all boil together; then put