Brown Beef Soup.
- 3 lbs. of coarse, lean beef, cut into strips.
- 3 onions—small ones.
- 3 quarts of cold water.
- 1 teaspoonful mixed allspice and mace.
- Bunch of sweet herbs chopped.
- 1 teaspoonful Colgate’s essence of celery.
- Glass of brown sherry.
- Dripping.
- Toasted bread.
Fry the sliced onion brown in good dripping; then the beef, quickly. Put into a soup-pot, cover with the water; put on a tight lid, and stew four hours. Strain and press hard. Let the soup cool to throw up the fat. Skim, and return to the pot, with the salt, pepper, herbs, and spice. Simmer fifteen minutes; add wine and celery, and pour into a tureen upon dice of crisp, buttered toast.
Veal Cutlets and Ham.
- 2 lbs. veal cutlets without bone.
- 1½ lbs. of ham.
- Grated lemon-peel.
- Pepper and salt.
- 1 raw, beaten egg.
- Rolled cracker.
- Dripping or lard.
Boil the slices of ham ten minutes; let them get cold, and cut of the same size and shape as the strips of veal, viz., about three inches long by one and a half wide. Salt and pepper the veal; sprinkle each cutlet with a pinch of lemon-peel; roll in egg, then cracker, and fry to a good brown. Fry the ham in its own fat in another pan, and lay upon a hot dish, alternately with the cutlets.
String-Beans.
If fresh, top and tail, and, with a sharp knife, take off the strings on both sides. Cut into short pieces, and cook tender in boiling water, and a little salt. Drain well, heap upon a hot dish; butter freely, and season to taste.
Chopped Potatoes.
Chop cold boiled potatoes rather coarsely. Have ready a great spoonful of butter in a saucepan, with a little grated lemon-peel, pepper and salt. Stir in the potatoes until very hot, but do not let them brown. Serve in a deep dish, after draining.
Lettuce.
Pick out and pull apart the hearts and best blanched leaves. Pour over it a dressing such as was directed on last Thursday.
Graham Hasty Pudding.
- 2 eggs.
- 1 quart of milk.
- 2 even cups of Graham flour.
- ½ teaspoonful of salt.
- 1 tablespoonful of butter.
Heat half the milk in a greased saucepan or farina-kettle. Wet the flour with the rest, and beat very light with the butter—melted—the eggs and salt. Stir this into the hot milk—or, better still—pour the milk upon it. When thoroughly mixed, return to the fire, and stir fifteen minutes, surrounded by boiling water at its highest bubble. Take from the range, leave in the water five minutes; stir up again, and serve in a deep, uncovered dish. Eat with butter, sugar, and nutmeg.