Beat up the yolks of eight eggs, grate the yellow rinds from two oranges, add these to a quarter of a pound of finely powdered sugar, the same weight of fresh butter, three teaspoonfuls of orange-flower water, two glasses of sherry wine, two or three stale Naples biscuits or lady fingers, and a teacupful of cream. Line a dish with puff paste, pour in the ingredients, and bake for half an hour in a good oven.
A neck or breast of venison is rendered very savory by treating it as follows: Take off the skin and cut the meat off the bones into pieces of about an inch square; put these, with the bones, into a stewpan, cover them with veal or mutton broth, add two thirds of a teaspoon of powdered mace, half a dozen allspice, three shallots chopped fine, a teaspoonful of salt, a saltspoon of Cayenne, and a tumbler of port wine; stew over a slow fire until the meat is half done, then take it out and let the gravy remain on the fire ten or fifteen minutes longer. Line a good sized dish with pastry, arrange your meat on it, pour the gravy upon it through a sieve, adding the juice of a lemon; put on the top crust, and bake for a couple of hours in a slow oven.
CHRISTMAS RED ROUND.
Rub well into a round of beef a half pound of saltpeter, finely powdered. Next day mix half an ounce of cloves, half an ounce of black pepper, the same quantity of ground allspice, with half a pound of salt; wash and rub the beef in the brine for a fortnight, adding every other day a tablespoonful of salt. At the expiration of the fortnight, wipe the beef quite free from the brine, and stuff every interstice that you can find with equal portions of chopped parsley, and mixed sweet herbs in powder, seasoned with ground allspice, mace, salt, and Cayenne. Do not be sparing of this mixture. Put the round into a deep earthen pan, fill it with strong ale, and bake it in a very slow oven for eight hours, turning it in the liquor every two hours, and adding more ale if necessary. This is an excellent preparation to assist in the “keeping of the Christmas season.”
PLUM PORRIDGE FOR CHRISTMAS FESTIVITIES.
Make a good strong broth from four pounds of veal and an equal quantity of shin of beef. Strain and skim off the fat when cold. Wash and stone three pounds and a half of raisins; wash and well dry the same weight of best Zante currants; take out the stones from two and a half pounds of French prunes; grate up the crumbs of two small loaves of wheat bread; squeeze the juice of eight oranges and four lemons; put these, with a teaspoonful of powdered cinnamon, a grated nutmeg, half a dozen cloves, and five pounds of sugar into your broth; stir well together, and then pour in three quarts of sherry. Set the vessel containing the mixture on a slow fire. When the ingredients are soft add six bottles of hock; stir the porridge well, and as soon as it boils it is fit for use.