Vegetable Soup à la Crécy.
2 lbs. of coarse, lean beef, cut into strips; 2 lbs. of knuckle of veal, chopped to pieces; 2 lbs. of mutton bones, and the bones left from your cold veal, cracked to splinters; 1 lb. of lean ham; 4 large carrots; 2 turnips; 2 onions; bunch of herbs; 3 tablespoonfuls of butter, and 2 of flour; 1 tablespoonful of sugar; salt and pepper; 7 quarts of water.
Put on meat, bones, herbs and water, and cook slowly five hours. Strain the soup, of which there should be five quarts. Season meat and bones, and put into the stock-pot with three quarts of the liquor. Save this for days to come. While the soup for to-day is cooling that you may take off the fat, put the butter into a frying-pan with the sliced carrots, turnips, and onions, and fry to a light brown. Now, add a pint of the skimmed stock, and stew the vegetables tender; stir in the flour wet with water; and put all, with your cooled stock, over the fire in the soup-kettle. Season with sugar, cayenne and salt; boil five minutes; rub through a colander, then a soup-sieve, heat almost to boiling, and serve.
Glazed Ham.
Soak and boil a ham twenty minutes to the pound, and let it get almost cold in the water. Skin it neatly, and coat with a paste made of a cup of cracker-crumbs, one of milk, two beaten eggs, and seasoned with pepper. Set the ham in the oven until the glazing is browned, moistening, now and then, with a few spoonfuls of cream. Wind frilled paper about the shank, and garnish with parsley.
Lettuce Salad.
Pull out and tear to pieces the hearts of lettuce; pile in a salad-bowl; sprinkle with white sugar, and season with oil, pepper, salt, and vinegar, in the proportions so often given. Toss up with a silver fork.
Potatoes à la Lyonnaise.
See Saturday, First Week in September.
Cabbage au Gratin.
Quarter a small white cabbage, and boil tender in pot-liquor taken from your ham. Let it get cold; chop and season with pepper, salt, a good spoonful of butter, three or four of milk, and beat smooth with two raw eggs. Put into a buttered dish; strew thickly with crumbs; wet these with pot-liquor, and bake, covered, forty-five minutes,—then brown.
Peach Pudding.
12 ripe peaches, pared, stoned, and stewed in a little water; 1 cup bread-crumbs; 2 cups of boiling milk; 5 tablespoonfuls of sugar; 5 beaten eggs; tablespoonful of butter.
Soak the crumbs in the hot milk; stir in the butter, the beaten eggs and sugar, at last the cooled and mashed peaches. Beat up light; put into a buttered pudding-mould; set in a pan of boiling water; cover, and cook one hour in a good oven. Turn out, and eat with sweetened cream.