Mutton Broth.
3 lbs. of lean mutton; 2 turnips; 1 carrot; 2 onions; bunch of parsley; 1 cup of milk; 1 tablespoonful of corn-starch; 3 quarts of water.
Boil meat, cut into strips, and the vegetables, sliced, in the water two hours and a half. The water should be reduced one-third. Strain, taking out the meat, and rubbing the vegetables to a pulp through the colander. Cool, skim, season, and return to the fire. Heat, stir in the corn-starch wet up with water, and pour into the tureen. Add the milk, boiling hot, stir well, and serve.
Brunswick Stew.
3 fine gray squirrels, skinned and cleaned—joint as you would chickens for a fricassee; ½ lb. of fat salt pork; 1 onion, sliced; 12 ears of corn cut from the cob; 6 large tomatoes, pared and sliced; 3 tablespoonfuls of butter rolled in flour; parsley; enough water to cover the squirrels.
Put on squirrels, pork—cut up small—onion, and parsley in the water, and bring to a boil. When this has lasted ten minutes, put in the corn, and stew until the squirrels are tender. Then add the tomatoes, cut up thin. Twenty minutes later, stir in the butter and flour. Simmer ten minutes, and pour into a large, deep dish.
Onions Stewed Brown.
10 or 12 small onions; 1 cup of gravy from your soup, before it is strained; seasoning.
Top, tail, and skin the onions. Parboil for ten minutes; throw off the water, and cover with the cooled and skimmed gravy. Season, and stew until the onions are tender. Then stir in a tablespoonful of butter rubbed up with browned flour. Simmer five minutes.
Potatoes à la Duchesse.
Work a beaten egg and a little butter into each cup of mashed potatoes; put a tablespoonful of butter into a saucepan, and stir and turn the potato in it until very hot. Do not let it “catch” on the sides. Turn out, and mould in greased muffin-rings. Leave it to cool in these; then loosen gently upon a greased baking-pan, and bake until delicately browned.
Cucumbers.
See Monday of Second Week in August.
Peaches and Cream, with Sponge-Cake.
See Wednesday of First Week in August.