dozen stoned olives. Cook gently ten minutes, stirring it well until
smooth. Add a piece of butter rolled in brown flour. Stew five minutes
and serve very hot.

* * * * *

Stewed Squabs

Make a stuffing of the livers and hearts of six birds chopped fine,
with a little butter, chopped pork, the yolk of an egg, salt, cayenne
and a little lemon. Stuff the squabs with the above. Put them in a
stew pan and cover with stock and stew one-half hour. Take out the
birds, add salt, cayenne, three tablespoonfuls of mushroom catsup, one
tablespoonful Worcestershire sauce, one tablespoonful of lime juice,
a large glass of port or sherry, and two ounces of butter, mixed with
three tablespoonfuls of browned flour.

Return the birds to the sauce for ten minutes. Fry some thick slices
of bread, place a bird on each and pour the sauce over them.




MEATS

[Illustration]


Yorkshire Steaks