Stewed Prunes (1)

Hominy (45)

Scrambled Eggs, with Tarragon

Findon Haddock (76)

Hamburg Steaks

Saratoga Potatoes (156)

Vanilla Buns

785. Scrambled Eggs, With Tarragon

Carefully crack eight fresh eggs in a bowl, add half a gill cold milk and a teaspoon finely chopped fresh tarragon. Season with half teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for one minute, then proceed to cook the eggs exactly as per No. 193.

786. Vanilla Buns

Sift half pound flour on- a corner of the table, make a fountain in the centre, pour into it two gills cold milk, add a teaspoon compressed yeast and one saltspoon salt. Knead all well together with the hand for five minutes, or until a light dough. Place the dough in a large bowl and set in a cool place for thirty minutes. Then add two eggs, two ounces well-picked currants, half ounce finely chopped candied lemon peel and a teaspoon vanilla essence; briskly beat up with the hand for five minutes. Divide the paste into six equal parts. Roll each piece into cake form and place in a lightly buttered tin. Let rest for fifteen minutes. Moisten the surface of each with a beaten egg and set in the oven to bake fortwenty minutes. Remove and serve.

* Prepare the steaks the same as per No. 108, but serve without the onions.


Pan-roast Oysters

Rabbit Pie

Stewed Corn

Beignets, Italienne

787. Pan-Roast Oysters

Lightly butter six individual shirred egg dishes. Place a toast two inches in diameter in each dish. Lay six good-sized freshly opened oysters on the toast. Evenly season with half teaspoon salt and half teaspoon paprika. Pour the liquor on the oysters around the dish and spread three tablespoons bread crumbs over them. Divide half ounce butter and place it in little pieces over the top of each; place in the oven to bake for ten minutes, or till a nice brown colour. Remove and serve.

788. Rabbit Pie

Cut into eighteen even pieces a fine, fresh, skinned, well-cleaned rabbit of about three and a half pounds. Heat in a black frying pan two tablespoons leaf lard and add the rabbit. Season with a teaspoon salt and half teaspoon white pepper and let gently brown for ten minutes, occasionally turning the pieces with a fork. Lift up with a fork and place in a saucepan with a tablespoon butter and briskly cook on the range for five minutes, lightly mixing. Add six finely chopped shallots, half bean finely crushed garlic and mix for one minute; sprinkle a heavy tablespoon flour over the meat and thoroughly stir. Moisten with a gill white wine, half pint water and two gills demi-glace (No. 122). Season with half teaspoon salt, two saltspoons white pepper, half teaspoon chopped parsley and half teaspoon chopped chives; add one bay leaf and one clove; lightly mix; cover the pan and let slowly boil for ten minutes. Place twelve very small white onions in a frying pan with a tablespoon lard and briskly fry for ten minutes or until a nice brown colour, frequently tossing, and add to the rabbit; add also two scooped-out raw potatoes and one ounce salt pork cut into small dice pieces. Lightly mix the whole well together and cover the pan. Set in the oven to bake for forty minutes.

Remove, uncover, transfer to a baking dish, egg the edges of the dish and cover with a pie paste as per No. 117. Press the paste with the thumb around the edges, neatly trim, make a few small incisions on top, lightly egg the surface and set in the oven to bake for twenty minutes. Remove and serve.

789. Stewed Corn

Thoroughly drain a pint can corn; then place in a small frying pan with half gill milk, half gill cream and half ounce butter; season with half teaspoon salt, two saltspoons white pepper and half saltspoon grated nutmeg. Gently mix and let slowly cook for eight minutes. Remove; pour into a vegetable dish and serve.

790. Beignets, Italienne

Prepare a pate a choux as per No. 336. Mix in a tablespoon fine sugar and a teaspoon vanilla essence. Heat well, but not to a boiling point, one quart lard in a frying pan, then with a tablespoon drop in the paste in walnut-like shape and slowly fry until a nice golden colour, which will take about fifteen minutes, being very careful to turn with a skimmer once in a while. Remove and thoroughly drain on a towel, dress on a hot dish, sprinkle with vanilla powdered sugar and serve.