Pot au Feu.
5 lbs. of brisket of beef—bones cracked, and meat sliced; the broken bones of your cold mutton, after you have sliced off the meat; 2 grated carrots; 2 grated turnips; 1 large fried onion; bunch of sweet herbs; 1 whole carrot; 1 whole turnip, cut into dice; 1 very small cauliflower, the bunches clipped apart; 6 quarts of water; pepper and salt.
Put on the meat, bones, onion, grated vegetables and herbs in the soup-pot with the water; cover closely and cook slowly five hours. Then strain; take out the meat and set aside with half the stock, well seasoned, for Sunday. Put on the ice when cold. Cool and skim the rest; season; put back in the pot with a parboiled turnip, carrot, and cauliflower, the latter clipped into small clusters; the others cut into dice. Simmer half an hour, and serve.
Broiled Ham and Eggs.
Cut slices of cooked ham of equal size; broil upon a gridiron over a clear fire. Lay upon a hot dish; pepper, and spread each slice with a mixture of melted butter and a very little made mustard. Lay on each a poached egg, trimmed neatly.
Casserole of Potato.
Mash eight or ten potatoes smooth with butter, salt, and work in the beaten whites of two eggs. Then fill a greased jelly-mould with it, pressing down firmly. Set aside to harden. When cold, scoop out about a teacupful, or less, from the middle, leaving firm, thick walls. Fill the cavity with a mince of cold mutton, highly seasoned, mixed with crumbs and moistened with gravy, and not too soft. Fit a piece of fried bread in the mouth of the filled cavity; turn out the casserole carefully upon a stone-china or block-tin dish; wash all over with beaten egg and set in a hot oven ten minutes to heat and glaze. The mince should be very hot when it goes in and stiff enough to keep its shape.
String-Beans.
See Tuesday of this week.
Cream Squash.
Boil and mash as usual; then return to the saucepan with half a cup of milk to a quart of mashed squash; and when this simmers, stir in a tablespoonful of butter rolled in flour; pepper and salt to taste. Stir three minutes and pour out.
Jelly Omelette.
Beat six eggs light—yolks and whites separately; then mix them and stir in lightly a tablespoonful of powdered sugar. Put a tablespoonful of butter into a frying-pan, and, when it boils, pour in the omelette. Lift at the edges and bottom with your spatula, as it cooks, and when “set” in the middle, put on one side of it a few spoonfuls of fruit-jelly; fold over, and turn out upon a hot dish. Strew powdered sugar over it.