Cherries (1527)

Barley with Cream (1068)

Scrambled Eggs, Molet

Bluefish, Maitre d'Hotel (328)

Broiled Pig's Feet (434)

Potatoes, Lyonnaise (78)

English Muffins (528)

1750. Scrambled Eggs, Molet

Plunge twelve fresh eggs in boiling water for five minutes, lift up, clip off a piece of shell at end of each and with a very small spoon scoop insides into a frying pan; add an ounce butter, half teaspoon salt, two saltspoons pepper, a half gill cream, place pan on fire and gently cook for two minutes, continually stirring meanwhile; dress on a deep dish and serve.


Stuffed Devilled Lobster (1250)

Ragout, Dutch

Noodles with Butter (333)

Beignets Souffles, Italienne (790)

1751. Ragout, Dutch

Cut in one-inch-square slices one and a half pounds tenderloin of beef, then cut two fresh veal kidneys in same size pieces. Season with a teaspoon salt and half teaspoon pepper and keep on a plate until required. Heat a tablespoon butter in frying pan, add one finely sliced onion, a finely sliced green pepper, and brown three minutes, then add the beef and kidneys and briskly cook for eight minutes,occasionally tossing meanwhile. Pour in two gills demi-glace (No. 122), one gill of tomato sauce (No. 16), two tablespoons sherry, a half teaspoon freshly chopped parsley, and toss well while cooking for five minutes. Finally slice two cold boiled potatoes and plunge in boiling fat for five minutes, drain on a cloth, add potatoes to the stew, mix well, cook for two minutes, pour in a deep dish and serve.