Radishes (58) Olives

Giblets, Francaise Sheepshead, Lobster Sauce

Potato Croquettes with Spinach

Leg of Lamb, Boulangere

Stuffed Eggplant, Provencale (306)

Roast Squabs with Cress (831)

Escarole Salad (100) English Bread Pudding (2129)

2411. Giblets, Francaise

Cut into half-inch pieces the neck, wings, gizzard and heart left over from Saturday night, and place in a saucepan with one finely chopped onion and one ounce butter and cook on the fire ten minutes, or until a light brown, occasionally stirring meanwhile. Add three leeks cut into small squares, and one stalk well cleaned celery, cut in same way. Moisten with two pints white broth (No. 701) and three pints of water. Tie together three branches parsley, sprig thyme, sprig marjoram and one bay leaf, and add to the soup. Season with one and a half teaspoons salt and half teaspoon pepper, then let slowly boil thirty minutes. Add two ounces raw rice and boil forty minutes more. Remove the bunch of herbs, skim fat from the surface of broth. Pour into a soup tureen and serve.

2412. Sheepshead, Lobster Sauce

Procure a three-pound piece of sheepshead, neatly trim, remove bones and thoroughly wipe. Place in a saucepan one sliced carrot, a sliced onion, sprig thyme, one bay leaf, two cloves, half gill vinegar, half a sound lemon, two quarts cold water, two branches parsley and a level tablespoon salt, then let boil fifteen minutes. Lay in the fish and let slowly boil twenty-five minutes. Lift up the fish with the skimmer, place on a hot dish. Pour lobster sauce (No. 2413) over it and serve.

2413. Lobster Sauce

Plunge a one pound live lobster in boiling water with teaspoon salt, and boil for twenty minutes, remove, let slightly cool off, crack the shells of tails and claws, pick out all the meat, cut it in small square pieces and keep on a plate, then cut off head. Place all the shells in a mortar with one and a half ounces butter and pound to a perfect pulp, then rub through sieve on a plate. Mix in a small saucepan one half ounce butter with an ounce flour, heat for half a minute, then pour in one and a half gills milk and half gill cream, season with half teaspoon salt> a saltspoon cayenne and half teaspoon grated nutmeg, mix until it comes to a boil, boil for five minutes. Add, little by little, the lobster pulp, briskly mixing while adding it. Now add the cut-up lobster, cook for five minutes, frequently mixing meanwhile, and use as required.

2414. Potato Croquettes With Spinach

Boil four good-sized, peeled potatoes in two quarts water with teaspoon salt for thirty minutes, drain, then press them through a potato masher into a saucepan, add two egg yolks, half ounce butter, half teaspoon salt, three saltspoons pepper, and sharply stir on the fire for two minutes. Pick off the stalks and any stale leaves adhering to a pint of fresh, very green spinach, thoroughly wash in running water, drain on a sieve, plunge them in quart of boiling water in a small saucepan with half teaspoon salt and boil for ten minutes, place on a sieve and press them with a skimmer to press out all the water, finely chop and add to the potatoes and briskly stir for one minute. Roll out the preparation on a lightly floured table in twelve equal, cork-shaped pieces, lightly dip in beaten egg, then roll them in bread crumbs. Arrange in a frying basket and fry in boiling fat for eight minutes, remove, drain, dress on a folded napkin and serve.

2415. Leg Of Lamb, Boulangere

With a cleaver lightly beat a medium leg of lamb all around, insert a small piece of sound garlic under the meat of the handle bone, season it all over with a tespoon of salt well rubbed in, half teaspoon pepper, and lay the leg in a small roasting pan. Place around it twelve small, raw peeled potatoes and twelve small, peeled white onions, lightly baste with melted butter, pour half gill water into the pan, set in the oven to roast for one hour, turning leg, potatoes and onions once in a while. Remove, dress leg on a hot dish, arrange the garnishing around. Pour half gill white wine into pan, boil on the range for five minutes, pour it over the lamb, sprinkle a half teaspoon chopped parsley over and serve.