Breakfast

Sliced Bananas and Cream (151)

Germea (217)

Poached Eggs, Anchovy Toast, with Bacon

Broiled Salt Mackerel Jacket Potatoes

Beef Saute a l'Anglaise

Flannel Cakes (136)

510. Poached Eggs, Anchovy Toast, With Bacon

Mix one tablespoon anchovy paste with a tablespoon butter and spread it evenly over six freshly prepared toasts. Have twelve poached eggs, prepared as per No. 106, and arrange them on the toast, place a slice of freshly broiled bacon (No. 13) on top of the eggs and serve.

511. Broiled Salt Mackerel

Soak in plenty of cold water over night two medium salt mackerel. Drain well, turn them in a tablespoon oil, arrange on a broiler and broil for six minutes on each side. Remove, dress on a hot dish, spread a tablespoon melted butter over the fish and serve.

512. Jacket Potatoes

Plunge six medium-sized, well-cleaned, unpeeled potatoes into a quart of boiling water with a teaspoon salt; cover the pan and boil for thirty-five minutes. Remove, arrange on a hot dish enveloped in a napkin and serve.

513. Beef Saute, A L'Anglaise

Pick off all the lean meat from the roast beef left over from Tuesday. Cut into one-inch squares, quarter of an inch thick.

Finely slice two white onions and lightly fry in a frying pan with a light tablespoon butter for eight minutes, then add the beef. Season with a teaspoon salt, a saltspoon grated nutmeg and half teaspoon white pepper. Toss well while cooking for five minutes; add one tablespoon flour, briskly stir; add two tablespoons vinegar, one tablespoon Worcestershire sauce, a gill tomato sauce (No. 16) and a gill demi-glace (No. 122); thoroughly mix, add one teaspoon chopped parsley, gently mix again and slowly cook for twenty minutes. Dress on a hot dish and serve.

Luncheon

Beetroot Broth in Cups (2179)

Oysters, en Coquille

Vienna Schnitzels

Succotash

Pancakes, Georgette

514. Oysters, En Coquille

Place thirty-six good-sized freshly opened oysters in a small saucepan with all their liquor and half pint cold water. Season with half teaspoon salt and a saltspoon cayenne pepper and let boil for ten minutes.

Heat in another saucepan one and a half tablespoons melted butter, add three tablespoons flour, briskly stir, add one and a half gills hot milk and strain the bro\h of the oysters into the pan. Sharply mix while cooking for two minutes; pour in one tablespoon sherry and add all the oysters; gently mix with a wooden spoon for one minute and cook for two minutes longer. Divide the preparation equally in six table shells, place on a tin, sprinkle a tablespoon bread crumbs over, place a very small piece of butter on top of each and put in the oven to bake for ten minutes, or until a nice brown. Remove and serve.

515. Vienna Schnitzels

After providing a two-pound piece from a white, tender leg of veal, cut it into six equal slices and flatten nicely with a cleaver. Season both sides with a teaspoon salt and half teaspoon paprika; lightly roll in flour, next in beaten egg and lastly in bread crumbs.

Heat one tablespoon butter in a large frying pan, place the pieces of veal in the pan, one beside another, and fry for eight minutes on each side. Dress on a hot dish. Arrange a thin slice of lemon, with a twisted anchovy in oil placed over each slice of lemon, on top of each schnitzel. Serve with one and a half gills hot tomato sauce (N0.16) in a separate bowl.

516. Succotash

Open a pint can succotash and place in a small saucepan with one gill cold milk, half ounce butter; season with teaspoon salt and half teaspoon pepper; mix well and let cook for ten minutes. Dress on a hot dish and serve.

517. Pancakes, Georgette

Prepare a plain pancake batter, as per No. 248. Cut out, crosswise, from a small pineapple six slices as thin as possible, cut each slice#in eight equal pieces and add them to the batter; then proceed the same as No. 248, dredging a teaspoon fine sugar over each pancake before serving.