Oranges (104) Wheaten Grits (131)

Omelette with Bacon

Broiled Sardines on Toast (740)

Corned Beef au Gratin

Flannel Cakes (136)

1077. Omelette With Bacon

Carefully crack eight fresh eggs in a bowl, add a half gill fresh milk, season with a half teaspoon salt and two saltspoons white pepper.

Sharply beat up with a fork for two minutes. Heat a tablespoon butter in a frying pan, add one ounce bacon cut into small dice-pieces and gently brown for five minutes. Drain half the fat from the pan, then drop in the eggs. Mix for two minutes with a fork, let rest for a minute, fold up both sides to meet in the centre; let rest for a half minute, turn into a hot dish and serve.

1078. Corned Beef Au Gratin

Brown in a saucepan for five minutes one sound white onion with one tablespoon butter. Add one pound of cooked and finely chopped corned beef and four cold, boiled potatoes chopped same way as the beef; moisten with a good half pint white broth (No. 701). Season with a half teaspoon white pepper and saltspoon grated nutmeg; mix well, cover the pan, cook on the range for ten minutes, lightly mix, then set to bake for thirty-five minutes. Remove, transfer it into a baking dish. Mix on a plate two tablespoons of bread crumbs with a tablespoon of melted butter, divide it on the hash, place in the oven to bake again for fifteen minutes. Remove and serve.


Eels au Saffron

Ham, Mexicaine

Sweet Potato Puree

Lamb Salad with Tarragon

Peach Pie (412)

1079. Eels Au Saffron

Cut the heads from two very fresh eels of one and a half pounds each, then skin and cut them into two-inch-long pieces and keep on a plate. Lightly brown in a frying pan a finely minced Spanish onion with a tablespoon butter for five minutes; sprinkle a teaspoon flour over, lightly stir, add the fish on top. Season with a teaspoon salt, half teaspoon white pepper and half teaspoon Spanish saffron, diluted in two tablespoons of water; add three peeled and crushed red tomatoes around the eels; moisten with half gill white wine, cover the pan, and slowly cook on the range for twenty-five minutes. Remove, transfer into a hot dish, sprinkle a little fresh chopped parsley over and serve.

1080. Ham, Mexicaine

Take three three-quarter-pound slices ham, trim well all around, heat a tablespoon butter in a frying pan, add the slices, one beside another, and fry for eight minutes on each side. Remove and keep hot.

Finely mince two green peppers and two Spanish sweet peppers; add to the pan and brown for five minutes. Drain the fat from the pan, then add one gill tomato sauce (No. 16) and half teaspoon freshly chopped parsley; cook for five minutes, occasionally mixing meanwhile. Dress, dome-shape, a sweet potato puree on a hot dish, arrange the ham over the potatoes, pour the sauce and garnishing over all and serve.

1081. Sweet Potato Puree

Boix six medium, sweet potatoes for forty minutes in two quarts water with a teaspoon salt; drain, peel and press through a sieve into a small pan. Season with a saltspoon salt two saltspoons white pepper; add half ounce of butter and one and a half gills hot milk. Mix well with a wooden spoon while heating for two minutes and serve as required.

1082. Lamb Salad With Tarragon

Cut away all the meat from leg of lamb left over from yesterday and cut into very thin slices. Place in a bowl, add one very finely sliced small onion, two branches of celery finely sliced and half teaspoon finely chopped tarragon. Season with half teaspoon salt, three saltspoons pepper, two tablespoons oil and one and a half tablespoons of tarragon vinegar. Mix well together and serve.