Stewed Prunes (1) Boiled Grits (131)

Eggs, Turinoise Broiled Findon Haddock (76)

Steaks, Maitre d'Hotel (172) Saratoga Potatoes (156)

Scotch Scones (364)

1732. Eggs, Turinoise

Cut twelve hard-boiled eggs in quarter-inch slices. Mix in a saucepan one and a half tablespoons melted butter with two and a half tablespoons flour, heat a half minute, pour in two gills hot milk, season with a teaspoon salt, two saltspoons cayenne and a saltspoon grated nutmeg. Sharply mix with wooden spoon until it comes to a boil, then add two tablespoons grated Parmesan cheese and mix well for one minute. Broil twelve thin slices bacon for two minutes on each side, then cut in half-inch pieces and add to sauce with eggs. Mix well, pour into a baking dish, sprinkle a very little Parmesan cheese over, divide half an ounce butter in very little bits on top, set in oven for ten minutes remove and serve.


Celery Broth (951)

Sardine Omelette Highlander

Spaghetti au Gratin (1508) Cocoanut Pie (1546)

1733. Sardine Omelette

Carefully crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons white pepper, and sharply beat with fork for two minutes. Remove skin and bones from six sardines in oil cut in small pieces, place in a frying pan with tablespoon butter and brown for two minutes, tossing meanwhile. Drop in eggs, briskly mix with fork for two minutes and let rest for half a minute; fold up opposite sides to meet in centre, let rest for one minute, turn on a hot dish and serve.

1734. Highlander

Cut in half-inch-square pieces a half pound pig's liver, four skinned fresh mutton kidneys, two pounds raw, lean mutton and four ounces raw, lean salt pork. Heat two tablespoons melted butter in a braising pan, add a finely chopped onion and sound, seeded, chopped green pepper, gently brown for four minutes, add all the meat and moisten with a quart of broth (No. 701). Season with a level tablespoon salt, half teaspoon white pepper and saltspoon grated nutmeg. Tie in a bunch two leeks, two branches parsley, a branch chervil, bean garlic, one sprig each thyme, sage, marjoram, a bay leaf and two cloves, add to pan, cover and let slowly cook for one and a half hours. Add four peeled, crushed red tomatoes and two medium, peeled raw potatoes cut in half-inch squares, mix well, then set in oven for one hour, basting top with its own gravy occasionally. Remove, lift up the bouquet of herbs, dress highlander in deep hot dish and serve.