Small Dishes for Supper, &c.
Boil eggs hard, cut them in half, take out the yelks, set the whites on a dish, and fill with the following several ingredients; or put a saucer upside down on a plate, and place them in quarters round: in either case as a salmagundi. Chopped veal, yelk of egg, beetroot, anchovy, apple, onion, ham, and parsley. A very small bit of the white of the egg must be cut off, to make it stand on the dish as a cup.
Orange Butter.
Boil six eggs hard: beat the yelks in a mortar with fine sugar, orange flower water, four ounces of butter, and two ounces of almonds beaten to a paste. When all is mixed, rub it through a colander on a dish.
Roll butter in different forms; either like a pine, having made it in the shape of a cone, and marking it with a teaspoon; or rolling in a crimping form, or working it through a colander. Serve with scraped beef or anchovies, garnished with a wreath of curled parsley.
Rusks buttered, and anchovies split and rolled.
Grated hung beef on rusks buttered.
Grated cheese on ditto, or in a plate.
Radishes placed round a plate, and butter in the middle.
French beans boiled of a beautiful green, and served with a cream sauce.
Jerusalem artichokes or cauliflowers in ditto.
Broccoli boiled, served on toast, to eat with poached eggs.
Stewed vegetables.
Eggs poached on toast or spinach.
Eggs buttered on toast.
Custards in cups or glasses, with toast in long sippets.
Cold meat in slices on a dish, or as Sandwiches.
Ham. Tongue. Collared things. Hunter’s beef.
Oysters cold, scalloped, stewed, or pickled.
Potted meat, birds, fish, or cheese.
Pickled or baked fish.
Common cake. Baked or stewed fruits.
Pies of meat, fowl, or fruit.
Potatoes roasted, boiled, scalloped, mashed, &c.
Collared beef, veal, or pig’s head.
Lobsters. Crabs. Prawns.
Sweetbreads. Small birds.