Rissole Soup.
Take the fat from the top of your cold stock. Pick out some of the best pieces of meat—about a cupful—and set aside. Add a pint of boiling water to the stock, and boil slowly, with the bones and the rest of the meat, for nearly an hour. Chop the meat reserved from the stock; make into force-meat with fine crumbs, seasoning with onion, parsley, pepper, salt, nutmeg, and binding with beaten egg. Flour your hands and make this into round balls. Roll them in flour; set in a floured pie-dish, not touching each other, and leave in a quick oven until crusted over. Let them cool. Strain your soup; add such seasoning as you desire; heat to a boil; drop in the force-meat rissoles, and heat, without boiling, three minutes.
Lamb Chops.
Trim off fat and skin, leaving a bare bit of bone at the end of each. Broil quickly over a clear fire; butter, salt, and pepper each, and stand them on the larger ends, just touching each other, around your mound of potato.
Potato Mound.
Mash smooth, with butter, milk, salt, and pepper; make into a smooth mound upon a hot dish, and arrange the chops around it.
Fried Egg-plant.
See Sunday, First Week in September.
Ladies’ Cabbage.
Boil a firm cabbage in two waters. When done, quarter it and let it get perfectly cold. Chop fine; add two beaten eggs, a tablespoonful of butter, pepper, salt, and three tablespoonfuls of milk. Stir all well; pour into a buttered pudding-dish, and bake, covered, until very hot, then brown. If your dish has been well buttered, turn the cabbage upon a hot dish, and pour over it a cupful of drawn butter.
Damson Tart.
Fill a pie-dish, lined with good paste, with ripe, sound damsons; sweeten very plentifully; cover with crust and bake. Brush with beaten egg when done, and return to the oven one moment, to glaze.