A Hash Soup.
The remains of your roast beef—bones cracked, and meat, skin, etc., chopped; 6 potatoes, boiled and mashed; bunch of herbs, chopped; 1 sliced onion; salt and pepper; 3 quarts of water; 2 tablespoonfuls of butter, rolled in flour; 1 tablespoonful of walnut catsup.
Put on meat, bones, herbs, onion, and water, and simmer two hours, until the nourishment is all drawn from them. Strain, cool, take off the fat; rub in the potatoes through a colander, and season. When it is again hot, stir in the floured butter, and after boiling one minute, the catsup. Pour into the tureen. If you have any soup left from yesterday, you may add it to this, when the potatoes go in.
Kidneys Sautés with Wine.
Cut the kidneys into thin slices, and cook ten minutes in a little dripping in a frying-pan. Take out and lay upon a hot-water dish, covering closely. Add to the dripping in the pan a little gravy—beef will do, or a little of your soup; season with a chopped onion, parsley, salt and pepper, and thicken with browned flour. Boil up; add a glass of good wine and the juice of half a lemon. Pour upon the kidneys, and set in boiling water five minutes. If kidneys are cooked too long they toughen.
Baked Omelette aux Fines Herbes.
7 eggs; ½ cup of milk in which has been dissolved a quarter teaspoonful of corn-starch; 1 tablespoonful minced herbs; pepper and salt; butter and onion.
Beat the yolks very smooth, and whip in the milk; then stir in the frothed whites. Put a tablespoonful of butter in a round, rather shallow bake-pan; add the chopped herbs and a little finely minced onion. Set upon the upper grating of the oven until it begins to simmer. Pour in the omelette and bake quickly until high, and delicately browned. Run a sharp knife quickly around the edge and invert the dish upon a hot platter. Or, if your bake-dish is presentable, serve in it. Eat at once, as it soon falls.
String-Beans.
Cut off both ends, and pare the strings from both sides. Cut into short pieces, and cook thirty minutes, or until tender, in boiling salt water. Drain, season with pepper, salt and butter, and serve in a deep dish.
Cauliflower au Gratin.
Cook a cauliflower—tied up in a net—in boiling salt water, fifteen minutes. Drain, clip into small clusters, and lay in a stone-china or block-tin dish. Pour a cup of drawn butter over it; strew thickly with fine crumbs, and brown upon the upper grating of a brisk oven.
Syllabub and May’s Cake.
Whip a pint of cream to a stiff froth in your syllabub-churn, sweetening as you go on, with half a cup of powdered sugar. When it is a snowy mass upon the sieve upon which you have laid it as it rises, beat in a glass of wine. Set upon ice until wanted, then fill into glasses.
May’s Cake.
Please consult “Breakfast, Luncheon and Tea,” page 338.