Consommé Soup.
- 1 old chicken.
- 3 lbs. of lean beef.
- 1 onion.
- 1 turnip.
- 2 carrots.
- Bunch of sweet herbs.
- 7 quarts of cold water.
- ½ cup sago, soaked in cold water.
- Pepper and salt.
Cut the beef into strips, and joint the chicken. Slice the vegetables, chop the herbs, and put on all with the water, to cook slowly for six hours. Take out the chicken and beef; salt and pepper and put into a jar. Strain the soup, pulping the vegetables through a colander. Season and divide it; pouring half upon the meat in the jar, and setting in a pot of hot water to cook, covered, two hours more. Heat the rest, and skim; put in the sago, and simmer for half an hour; then pour out.
When the two hours have elapsed, pour out the stock into a bowl, and, when cold, put upon ice.
Braised Veal.
The breast is a good piece for this purpose. Put three or four spoonfuls of sweet dripping in a broad saucepan, and when hot, lay in the veal and fry on both sides. Pour over it two cupfuls of broth, taken from your soup; a minced onion and a couple of sliced tomatoes. Cover and stew forty-five minutes. Take out the veal and keep warm, while you strain and skim the gravy, and return to the pot with pepper, salt, and minced summer savory, also, a pinch of mace, a lump of sugar, and a pinch of grated lemon-peel. Put back the meat, and stew half an hour more. Lay on a dish, thicken the gravy, boil once, and pour over the veal.
Cauliflower, with Sauce.
- 1 head of cauliflower.
- 1 cup of drawn butter.
- Juice of a lemon.
Tie the cauliflower in a net and boil in hot, salted water from thirty-five to fifty minutes, in proportion to its size. Take up, undo the net, lay in a deep dish, blossom upward, and pour over it a cup of rich drawn butter, with the juice of a lemon stirred in.
Raw Cucumbers.
See Saturday, Fourth Week in June.
Green Corn Pudding.
- Grated corn of 12 large ears.
- 1 quart of milk.
- 3 eggs.
- 2 tablespoonfuls of melted butter.
- 1 tablespoonful of sugar.
- A little salt.
Beat the yolks well; then add the corn, the butter and salt, and stir up hard with your “beater.” Then comes the milk, next the sugar; lastly, the whites. Bake in a greased pudding-dish, covered, one hour. Then brown well. Serve hot in the bake-dish.
Cottage Puffs.
- 1 cup of milk and one of cream.
- 4 beaten eggs.
- 1 tablespoonful of butter, rubbed into the flour.
- A little salt.
- 4 cups of prepared flour, or enough for cake batter.
Mix the whipped yolks with the milk and cream; then the salt and the whites; lastly, the flour. Beat fast and well, and bake in “gem” pans. The oven should be quick. Eat hot, with sauce.