Muskmelons (2056) Hominy (45)

Omelette with Oyster Crabs

Yarmouth Bloaters (311) Fried Pig's Feet

Potatoes au Gratin (173)

Scotch Scones (364)

2725. Omelette With Oyster Crabs

Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon each salt and chopped parsley and two saltspoons white pepper. Sharply beat up with a fork for two minutes. Wash and drain on cloth a half pint very fresh oyster crabs. Thoroughly heat two tablespoons melted butter in a black frying pan, drop in crabs and fry for five minutes, tossing them meanwhile. Sprinkle with three saltspoons salt, drop in the eggs, thoroughly mix with fork for two minutes, let rest for a half minute; fold up opposite sides to meet in centre, let rest for a minute, turn on a hot dish and serve.

2726. Fried Pig's Feet

Split three cooked pig's feet in halves, season with a teaspoon salt and half teaspoon pepper, lightly roll in flour, dip in beaten egg, then lightly roll in bread crumbs.

Heat three tablespoons lard in frying pan, arrange feet in it one beside another, and gently cook for eight minutes on each side. Dress on a hot dish and serve with a tartare sauce or gill hot tomato sauce separately.


Clam Chowder (331)

Codfish, Biscayenne

Chicken Curry, Madras

Omelette au Rhum (1201)

2727. Codfish, Biscayenne

Soak two and a half pounds boneless cod during the night, drain, then divide it in pieces. Rub the inside of a baking dish with a bean sound garlic. Parboil codfish for five minutes, drain, then add it to baking dish. Peel and cut in pieces three fresh red tomatoes and sprinkle over codfish. Finely chop six sound shallots, three branches parsley, branch chervil, and sprinkle over tomatoes with a half teaspoon pepper, then dredge over three tablespoons bread crumbs. Thoroughly heat two tablespoons olive oil and pour it over all, set in oven for forty-five minutes, remove and serve.

2728. Chicken Curry, Madras

Singe, cut head and feet off a tender two-and-a-half-pound chicken, draw, neatly wipe, cut in twelve equal pieces, and lay them on a plate. Mince a large onion, two sound shallots, a medium, seeded green pepper, seedless fresh tomato, bean garlic and a peeled and cored apple. Melt a light tablespoon butter in a sautoire, add chicken and brown on a brisk fire for eight minutes, stirring once in a while, then add minced articles with a tablespoon flour and heavy teaspoon curry powder. Stir well and cook for four minutes longer, moisten with a pint hot water, season with one and a half teaspoons salt, half teaspoon white pepper, saltspoon each grated nutmeg, thyme in powder and bay leaf, and one tablespoon Worcestershire sauce. Thoroughly mix and let slowly cook for thirty minutes, mixing once in a while. Add a boiled rice (No. 490), mix well and cook for ten minutes longer, then keep hot.

Cut two sound onions in rings, lightly roll in flour, then drop in boiling fat for six minutes. Drain on a cloth, sprinkle over a half teaspoon salt, dress chicken on a hot dish, arrange onions around, sprinkle over a chopped, hard-boiled egg, and send to the table with Indian chutney and Bombay duck separately, if at hand.