Breakfast

Muskmelons (2056) Malta Vita (1592)

Scrambled Eggs, ficossaise

Boiled Salt Mackerel in Milk (1231)

Hashed Mutton, with Green Peppers

Orange Cakes (1984)

2558. Scrambled Eggs, Ecossaise

Crack eight fresh eggs in a bowl, add a half gill cream, season with half teaspoon salt, two saltspoons pepper, and beat up with fork for one minute. Remove the skin and bones from two ounces of smoked salmon, then cut it in quarter-inch-square pieces. Prepare six fresh toasts, trim to two inches in diameter, lightly butter and arrange them on a hot dish. Heat a tablespoon melted butter in a sautoir, add the salmon, cook for one minute, tossing well meanwhile, then drop in the eggs; cook for six minutes, frequently stirring at the bottom, remove, dress the eggs evenly over the toasts and serve.

2559. Hashed Mutton With Green Peppers

Cut away all the meat from leg of mutton left over from yesterday, remove fat and cut meat into exceedingly small square pieces. Cut also in same shape, two cold, boiled, peeled, medium potatoes.

Heat a tablespoon melted butter in saucepan, add one finely chopped onion, one large, seeded, chopped green pepper and fry for five minutes, stirring well meanwhile. Add the mutton and potatoes, season with a light teaspoon salt, three saltspoons pepper and saltspoon grated nutmeg. Moisten with a pint of broth (No. 701), mix well, cover the pan, cook on fire for five minutes, then set in oven for forty-five minutes, stirring once in a while. Remove, dress the hash on a hot, deep dish, arrange six heart-shaped bread croutons (No. 90) around, sprinkle a little chopped parsley over and serve.

Luncheon

Fish Chowder, Tokio (1002)

Shrimp Patties (1341)

Tenderloin of Pork, Piquante Sauce (491)

Fried Apples (66)

Omelette, Celestine (1799)