Part 13 (1/2)

CARROTS AU BEURRE.

Boil them enough to be perfectly tender, then cut them in quarters, and again in lengths of three inches, drain them from the water, and put to them a piece of b.u.t.ter, salt and pepper, and simmer them for a few minutes without boiling; a large piece of b.u.t.ter must be used.

French beans are good dressed in the same way.

PUREE OF VEGETABLES.

Take any vegetable that may be approved, boil till well done, drain away all water, reduce the vegetable to a pulp, and add to it any fine sauce, to make it of the consistency of a very thick custard.

JERUSALEM ARTICHOKES FRIED.

Cut in slices after parboiling them, dip in batter, and fry.

STEWED RED CABBAGE.

Clean and remove the outer leaves, slice it as thinly as possible, put it in a saucepan with a large piece of b.u.t.ter, and a tea cup full of water, salt and pepper; let it stew slowly till very tender.

MUSHROOMS AU NATUREL.

Clean some fine fresh mushrooms, put them in a saucepan with a large piece of b.u.t.ter, pepper and salt; let them simmer until tender, and serve them with no other sauce than that in which they have been dressed. Also stewed in a veal gravy, and served with white sauce on a toast, they form a nice and pretty dish.

The large flap mushrooms may be stewed in gravy, or simply broiled, seasoned with cayenne pepper, salt, and lemon juice.

DRY TOMATO SOUP.

Brown a couple of onions in a little oil, about two table-spoonsful or more, according to the number of tomatos; when hot, add about six tomatos cut and peeled, season with cayenne pepper and salt, and let the whole simmer for a short time, then cut thin slices of bread, and put as much with the tomatos as will bring them to the consistency of a pudding; it must be well beaten up, stir in the yolks of two or three eggs, and two ounces of b.u.t.ter warmed; turn the whole into a deep dish and bake it very brown. Crumbs of bread should be strewed over the top, and a little warmed b.u.t.ter poured over.

DEVILLED BISCUITS.

b.u.t.ter some biscuits on both sides, and pepper them well, make a paste of either chopped anchovies, or fine cheese, and spread it on the biscuit, with mustard and cayenne pepper, and grill them.

SAVOURY EGGS.

Boil some eggs hard, put them into cold water, cut them into halves, take out the yolks, beat them up in a mortar with grated hung beef, fill the halves with this mixture, fry lightly, and serve with brown gravy.