Kelso Golf Club Bazaar

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tered paper and steam 1 hour. Turn out and serve with white
sauce.—Mrs J. Taylor, Laurel Bank, Methven.
RABBIT MOULD.
Shred cooked rabbit from bones. Place rings of 1 hard-boiled
egg round mould together with strips of ham, then fill up with
rabbit.., Place ,stock in saucepan, and dissolve 3 sheets of gela-
tine in it, strain and pour into mould. Allow to stand over
night.—Mrs Lillie, Oaklea, Kelso.
1 lb. mince.
1 lb. smoked ham (minced).
2 eggs.
I
lb. breadcrumbs.
GALANTINE.
juice of 2 lemons and grated rind of
one if liked.
pepper and salt.
pinch of nutmeg.
Mix mince, ham, breadcrumbs, lemon rind, and seasoning to-
gether. Bind all together with eggs beaten and juice of lemon,
and mix well with the hand. Press into a china mould (which
does not require to be greased) and steam for 3 or 32 hours. Turn
out and let it cool and glaze with the following:—
Glaze.
1 teaspoonful Liebig's extract. 2 leaves gelatine.
2 tablespoonfuls water.
Mix all together, and when cooling brush over galantine.—Miss
Muirhead, Maxwell Cottage, Kelso.
BOILED MUTTON AND CAPER SAUCE.
2 lbs. mutton (boiling), small piece carrot and turnip. Stick
two cloves in small onion, put mutton into boiling water, with
vegetables, and boil slowly 2 hours.
Sauce for Boiled Mutton.
1 oz. butter.
I
pint stock.
1 oz. flour. salt and pepper to season.
Make sauce in usual way. Just before serving add 1 table-
spoonful capers.—Miss Tait, Inchgarth.
STEWED FILLET OF BEEF.
I
to � lb. beef. salt, pepper.
1 large onion. butter.
flour.
Melt 1 oz. butter in a pan, dip beef in flour, chop onion finely,
brown beef and onion in butter, add seasoning and small teacup
boiling water. Simmer slowly 3 hours.—Mrs Scott, Galmhiels.