Breakfast

Raspberries (1846)

Sago with Cream (1583)

Fried Eggs, Piranees

Boiled Findon Haddock (76)

Frizzled Beef in Cream (329)

Delmonico Potatoes (718)

English Muffins (528)

1947. Fried Eggs, Piranees

Cut three green peppers into halves and remove the seeds. Heat a tablespoon olive oil in a black frying pan, add the peppers and fry for two minutes on each side, lift up and keep on a plate.

Cut six thin slices of raw, lean ham and fry in the same pan for one minute on each side. Arrange half a green pepper on each slice of ham in the pan and carefully crack twelve fresh eggs over them. Evenly season the eggs with a half teaspoon each salt and pepper, sprinkle over a half teaspoon freshly chopped parsley, then set them in the oven for six minutes. Remove, carefully glide on a large dish and serve.

Luncheon

Stuffed Devilled Clams (567)

Small Goose Patties

String Beans Salad (741)

Apple Pancakes (1587)

1948. Small Goose Patties

Pick off all the meat from goose left over from yesterday, cut into half-inch squares, and finely slice twelve canned mushrooms. Heat two tablespoons melted butter in a saucepan, add one chopped medium onion and gently fry for five minutes, lightly stirring meanwhile. Add the goose and mushrooms, with two tablespoons sherry, a gill each demi-glace (No. 122) and tomato sauce, three saltspoons salt and a saltspoon each cayenne pepper and grated nutmeg. Mix well together and cook for ten minutes. Prepare six patties (No. 929), place on a dish, evenly distribute the goose into them, sprinkle a little chopped parsley over, place covers on and serve.