* *

TO MAKE A HEN'S NEST.

Get five small eggs, make a hole at one end, and empty the shells--fill
them with blanc mange: when stiff and cold, take off the shells, pare
the yellow rind very thin from six lemons, boil them in water till
tender, then cut them in thin strips to resemble straw, and preserve
them with sugar; fill a small deep dish half full of nice jelly--when it
is set, put the straw on in form of a nest, and lay the eggs in it. It
is a beautiful dish for a dessert or supper.

* * * * *

Little Dishes for a Second Course, or Supper.

PHEASANTS A-LA-DAUB.

Roast two pheasants in the nicest manner--get a deep dish, the size and
form of the one you intend to serve the pheasants in--it must be as deep
as a tureen; put in savoury jelly about an inch and a half at the
bottom; when that is set, and the pheasants cold, lay them on the jelly
with their breasts down; fill the dish with jelly up to their backs;
take care it is not warm enough to melt the other, and that the birds
are not displaced--just before it is to be served, set it a moment in
hot water to loosen it; put the dish on the top, and turn it out
carefully.

* * * * *

PARTRIDGES A-LA-DAUB.

Truss six partridges neatly, cover them with thin slices of fat bacon
taken from the top of a middling; this keeps them white, and gives a
good flavour; they must be wrapped entirely in it--roast them, and when
done, take off the bacon; let them get cold, and use jelly as for the
pheasants.

* * * * *

CHICKENS A-LA-DAUB.

Roast two half grown chickens, cut off the legs and wings, pull the
breast from each side entire, take the skin from all the pieces, lay it
in the dish, and cover it with jelly.

* * * * *

TO MAKE SAVOURY JELLY.

Put eight or ten pounds of coarse lean beef, or the same quantity of the
inferior parts of the fore quarter of veal, into a pot with two gallons
of water, a pound of lean salt pork, three large onions chopped, three
carrots, a large handful of parsley, and any sweet herb that you choose,
with pepper and salt; boil it very gently till reduced to two quarts;
strain it through a sieve--next day, take off the fat, turn out the
jelly, and separate it from the dregs at the bottom; put it on the fire
with half a pint of white wine, a large spoonful of lemon pickle, and
the whites and shells