Stewed Prunes (1) Rice Flour and Milk (464)

Fried Ham and Eggs

Yarmouth Bloaters (311)

Beef Saute, Lyonnaise (2337)

Potatoes, Anna (84)

Buckwheat Cakes (330)

2594. Fried Ham And Eggs

Broil six very thin slices ham for two minutes on each side and dress on a hot dish. Lightly butter a small black frying pan, thoroughly heat on range, crack in two fresh eggs, season with a light saltspoon salt and half saltspoon pepper. Fry for three minutes, carefully glide eggs over a slice of the ham, prepare five more portions in a similar way and serve.


Radish Broth (2164)

Broiled Devilled Sardines (81)

Shoulder of Lamb, Bretonne

Coffee Eclairs (2217)

2595. Shoulder Of Lamb, Bretonne

Remove blade bone from a shoulder of lamb, season with a good teaspoon salt and half teaspoon pepper, fold up and tie with string. Place the meat on a small roasting pan with a sliced onion and bean of garlic around, lightly baste the lamb with melted butter and pour two tablespoons broth or water into pan. Set in oven to roast for one hour and fifteen minutes, turning and basting once in a while with its own gravy, remove, untie and dress on a hot dish. Dress a beans bretonne (No. 484) around the lamb and serve.