Barley Broth.
- 2 lbs. knuckle of veal. Beef bones from yesterday.
- 1 onion.
- 1 turnip.
- 1 stalk of celery.
- Chopped parsley.
- 1 cup Scotch barley.
- 3 quarts of water.
Break the bones to splinters and chop the meat. Mince the vegetables, and put all into a soup-kettle, with the water. Boil slowly three hours, until the liquor has fallen one-third. Meanwhile wash the barley and boil half an hour in a little salted water. Strain your soup; cool to let the fat arise, and take this off. Season with pepper and salt and boil up. Skim, put in the barley, and cook gently half an hour longer.
Boiled Leg of Mutton.
The mutton will be cleaner and in better shape if boiled tied up in coarse net or tarlatan. Put on in boiling water, plenty of it, slightly salt, and cook steadily fifteen minutes to the pound. Save the broth for soup. Undo the net from the meat, rub the latter over with butter, lay on a hot dish, and send the oyster sauce in a boat. Garnish the mutton with sliced cucumber pickles.
Oyster Sauce.
- 1 pint of oysters.
- Half a lemon.
- 2 tablespoonfuls of butter, rolled well in flour.
- 1 teacupful of milk.
- Cayenne and nutmeg to taste.
Heat the oyster liquor, and when it boils, skim, and put in the oysters. So soon as they boil, stir in the butter, cut up and well floured, the spice and lemon-juice. Boil five minutes, take from the fire and put with the milk which has been heated in another vessel. Stir up well, and pour out.
Kidney Beans.
Soak all night. In the morning put on in warm—not hot—water slightly salted, and cook tender. Drain dry, stir in a great lump of butter, a little salt and pepper, and turn into a deep dish.
Bermuda Potatoes—Baked.
Select those of uniform size; wash, and bake in a moderate oven until soft to the pinching fingers. Wipe clean, and serve in their skins, wrapped in a napkin.
Cocoanut Pudding.
- 1 heaping cup fine bread-crumbs.
- 1 cocoanut, pared and grated.
- 1 tablespoonful corn-starch, wet in cold water.
- ½ cup of butter.
- 1 cup of powdered sugar.
- 2 cups of milk.
- 5 eggs.
- Nutmeg and rose-water to taste.
Soak the crumbs in the milk. Rub butter and sugar to a cream, and whip in the beaten yolks. Beat this into the soaked crumbs; stir in the corn-starch, then the whisked whites—finally, the grated cocoanut. Beat very hard, pour into a neat pudding-dish, well buttered, and bake in a moderate oven forty-five minutes. Eat cold, with powdered sugar on top.