Part 2 (2/2)

Egg Sauce.

This is made as drawn b.u.t.ter, with one or two eggs boiled hard and chopped into it, and a little salt.

Celery Sauce.

Take a large bunch of celery, cut it fine, and boil it till soft, in a pint of water; thicken it with b.u.t.ter and flour, and season it with salt, pepper, and mace.

Bacon Dumplings.

Cut slices of cooked bacon, and pepper them; roll out crust as for apple dumplings; slice some potatoes very thin, and put them in the crust with the meat; close them up, and let them boil fast an hour; when done, take them out carefully with a ladle.

Drop Dumplings.

These are good for almost any kind of soup, and may be made of a quart of flour, two eggs, a spoonful of b.u.t.ter, some salt and pepper, wet with milk and water; drop them in while it is boiling, and let them boil ten or fifteen minutes.

Vermicelli.

Beat three fresh eggs very light, make them into a stiff paste, with flour and water; knead it well, and roll it very thin, cut it in narrow strips, give them a twist, and dry them quickly, on tin sheets or dishes, in the sun or a moderate oven; soak them a few minutes in cold water, and put them in chicken soup. They are very good and convenient.

Hash made of Fowls.

Take the bones and pieces that have been left of roast or boiled fowls, either turkeys or chickens, crack the bones, cut off the meat, and chop it fine, put it in a small iron pot, or stew pan, cover it with water, put in the gravy that may be left from the fowls, season with pepper and salt, put in some chopped celery, crumbs of bread, a lump of b.u.t.ter, and if it requires it, dust in a little flour, if you like it you may slice in an onion.

Beef Steak Pudding.

Take two pounds of beef from the round or sirloin, and after taking out the bone, season it according to fancy; some prefer a seasoning of pepper, salt, onions, thyme, marjoram or sage; others the pepper and salt alone. Then prepare a plain stiff crust, either with or without b.u.t.ter or lard; spread the crust over a deep dish or bowl, put in the beef, and if you like it, add some b.u.t.ter; cover it close with a crust which must be closely turned in to prevent the water from penetrating; tie it up tight in a cloth, put it in a pot of boiling water and let it boil quickly for an hour. The cloth should be dipped in hot water, and floured, as for other boiled puddings.

Beef Steak Pie.

Take some fine beef steaks, beat them well with a rolling pin, and season them with pepper and salt according to taste. Make a good crust; lay some in a deep dish or tin pan; lay in the beef, and fill the dish half full of water; put in a table-spoonful of b.u.t.ter and some chopped thyme and parsley, and cover the top with crust; bake it from one to two hours, according to the size of the pie, and eat it while hot.

Baked Beef Pudding.

Par-boil some tender pieces of beef, in water enough to barely cover it; grease a pan with lard, season the beef and lay it in; make a batter of eggs, milk and flour, with a little salt, and pour it over; bake it an hour in a stove or dutch-oven, and when done keep it hot till it is eaten. Save the water the beef was boiled in, add a little b.u.t.ter, flour, pepper, salt and chopped parsley, thyme or sweet marjoram, and boil it up; when you dish up the pudding pour this over, or put it in a gravy dish to be served hot at the table.

Pork Stew Pie.

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