Take any carcasses of roast game — say three snipe or two
partridges — cut them up into convenient pieces, and pack them
into a saucepan with half an onion, a carrot, a bay leaf, a small
piece of celery, a couple of cloves, a little piece of mace, some
whole pepper, and a large pinch of salt ; pour in just enough
common stock to cover the contents ; let the whole boil for a
couple of hours, strain the liquid and put it by ; take half a
pound of lean beef, chop it up and pound it in a mortar with
all the flesh that can be picked out of the pieces of game, then
pass the whole through a sieve, moistening now and then with
some of the liquor ; lastly, heat the purde, correct the flavoring
if necessary, stir in a piece of fresh butter the size of a walnut,
and serve with fried sippets round and poached eggs on the top.
390. Eggs (au Gratin) — Ingredients— Hard-boiled eggs, butter,

grated Parmesan cheese, black pepper, powdered nutmeg, baked

bread crumbs.
Cut some hard-boiled eggs in slices, and lay them on a well-
buttered dish, with grated Parmesan cheese, black pepper, and
the least bit of powdered nutmeg ; sprinkle some baked bread
crumbs over all, put the dish into the oven, and serve as the
contents begin to color.
391. Eggs (Stewed) — Ingredients— Spanish onions, butter, flour,

cream or milk, pepper and salt. to taste, grated nutmeg, hard-boiled
ggs, bread sippets.
