Radishes (58) Olives

Potage, Alsacienne

Filet of Blackfish, Equatorial Potatoes Foultees (1789)

Ham Braise, Josselyn Spinach au Veloute (1763)

Roast Squabs (831)

Escarole Salad (100)

American Pudding (236)

2354. Potage, Alsacienne

Cut half a very small cabbage in quarters, remove the core and stale leaves, then cut cabbage into exceedingly thin julienne strips, place in a saucepan with one ounce butter, one teaspoon salt and half teaspoon pepper, lightly mix. Cover the pan and let steam until all the moisture evaporates. Cut one-fourth of a pound of lean salt pork into quarter-inch pieces, place in a frying pan with a teaspoon of melted butter, fry until a nice golden colour, drain and add to cabbage. Peel, wash and cut two medium, raw potatoes into half-inch squares and add to the pan. Moisten with two and a half quarts of white broth (No. 701) and let slowly boil for one hour. Skim fat from the surface, pour into a soup tureen and serve.

2355. Filet Of Blackfish, Equatorial

Pare off fins and scale two blackfish of one and a half pounds each. Cut off the heads, split them in two through the back, remove the spinal bones and skin, cut each half in two lengthwise pieces. Season with a light teaspoon salt and half teaspoon of paprika. Roll them in flour, dip in beaten egg, then roll them in finely shredded cocoanut. Arrange in a frying basket, plunge in boiling fat to fry for eight minutes. Lift them up, drain, sprinkle a very little salt over and dress on a hot dish, one overlapping another crown-like. Fill the centre with fried parsley, decorate with six quarters of lemon and serve with one gill of tomato sauce (No. 16) separately.

2356. Ham .Braise, Josselyn

Soak a four-pound piece of ham in cold water for six hours. Remove and place it in an earthen pot, adding one sliced carrot, one sliced onion, a bean garlic, one branch parsley, a branch chervil, a small branch tarragon, a sprig thyme, a sprig marjoram, one bay leaf, one clove, half teaspoon salt, half teaspoon pepper, half teaspoon curry powder, a pint cider, a gill claret, quarter gill sherry, two tablespoons vinegar and one calf's foot cut in pieces. Mix well, cover the pot and let marinade in a cool place for six hours. Then place pot in a moderate oven for two and a half hours, basting it once in a while. Take up the ham, neatly trim, dress on a large hot dish and keep hot. Knead in a saucepan a half ounce butter with one ounce flour, then add it little by little to the sauce in the pot, mix well and boil for two minutes, gently mixing once in a while. Pick off the stems from a pound of white California grapes, place them in a frying pan with tablespoon melted butter, and briskly fry until a nice golden colour, tossing them meanwhile. Arrange them around the ham.

Strain a third of the sauce through a Chinese strainer over the ham, the rest into a saucebowl, and serve.