Muskmelons (2056) Quaker Oats (105)

Eggs Cocotte with Sorrel

Fried Butterfish (636)

Spring Lamb Chops with Bacon (319)

Potatoes Sautees (135)

Flannel Cakes (136)

2219. Eggs Cocotte With Sorrel

Thoroughly wash one quart fresh sound sorrel leaves, plunge in a quart boiling water ten minutes. Thoroughly drain, then press sorrel through a wire sieve into a saucepan. Add teaspoon good butter, three saltspoons salt, three saltspoons sugar and saltspoon white pepper. Stir on fire while heating two minutes. Evenly divide the puree into six egg-cocotte dishes. Carefully crack two fresh eggs into each dish. Season evenly with half teaspoon salt and two saltspoons pepper, pour a tablespoon cream over eggs of each dish, place on a tin, set in oven for five minutes. Remove and serve.


Cold Chicken Broth (2006)

Fried Soft Shell Crabs, Devilled

Porterhouse Steak with Smothered Onions (1342)

Succotash (2090)

Cold Pudding, Maraschino (1772)

2220. Fried Soft Shell Crabs, Devilled

Remove spongy parts under the side ppints and aprons from twelve fresh soft shell crabs. Wash and thoroughly drain on cloth. Season with one teaspoon salt and half teaspoon pepper. Evenly spread a devilled butter (No. 11) on both sides of crabs, lightly roll in flour, then place in a frying basket and fry in boiling fat six minutes. Remove, drain on a cloth, dress on hot dish with a folded napkin, decorate with a little fried parsley and six quarters lemon and serve.