Clams (1457) Celery (86) Anchovies (141)

Lamb Broth with Barley

Halibut, Hollandaise Potatoes, Chateau (208)

Squabs en Casserole (124) Eggplant, Sacramento

Roast Ribs of Beef (126) Lettuce Salad (148)

Gelee Angelique

1776. Lamb Broth With Barley

Cut in small square pieces one pound raw lean lamb from leg or shoulder, two medium carrots, one sound turnip, two leeks, three branches

Celery, one medium onion, place in a saucepan with one and a half tablespoons melted butter and nicely brown for ten minutes, occasionally stirring meanwhile. Moisten with three quarts water, add two pounds lamb or beef bones, season with a level tablespoon salt, half teaspoon white pepper, three tablespoons Worcestershire sauce. Add three ounces well washed and drained barley, cover pan, let simmer one and a half hours, remove bones from soup, skim fat off surface, add two gills tomato sauce (No. 16), a teaspoon freshly chopped parsley, boil ten minutes, pour into a hot soup tureen and serve.

1777. Halibut, Hollandaise

Place three slices fresh halibut of three-quarters of a pound each in a frying pan, add half ounce butter, half teaspoon salt, three saltspoons pepper, a half gill white wine, half gill water, two branches parsley and juice of quarter of a sound lemon. Cover fish with lightly buttered paper, boil on range for five minutes, then bake in oven for twenty-five minutes. Remove, take up fish with skimmer, dress on a hot dish, pour one tablespoon fish liquor in a Hollandaise sauce (No. 279), mix a little, pour sauce over fish and serve.

1778. Eggplant, Sacramento

Cut in halves lengthwise three very small even-sized, sound eggplants, and with a small pointed knife make a few criss-cross incisions in meat without touching skins, place on a tin, then set in oven - cut side up - to bake for thirty minutes, remove and with a Parisian potato scoop take out the meat without disturbing skins. Finely chop meat and place in a bowl, adding one ounce finely chopped, lean raw ham, one ounce chopped, cooked beef tongue, one bean chopped garlic, two peeled, finely chopped red tomatoes, half a teaspoon finely chopped parsley, three tablespoons bread crumbs, two egg yolks, half gill cream, one teaspoon salt and three saltspoons white pepper. Thoroughly mix with wooden spoon until well amalgamated, evenly divide preparation in the six half shells, sprinkle a little bread crumbs over, arrange a few little bits butter on top of each, evenly divided, place on a tin, set in oven for fifteen minutes, remove, dress on a dish over a folded napkin, decorate with a little parsley greens and serve.

1779. Gelee Angelique

Prepare a rum jelly preparation (No. 1171), imbed a quart pudding mould up to its level in ice, and cut sufficient lozenge-shaped half-inch strips of angelica to complete a crown at bottom of mould. With a larding needle take a piece of lozenge, steep in the jelly, and place it at bottom near the edge, then another one, and so on till the crown is completed. Cut twelve strips, one-fifth-inch wide and the height of mould, and arrange against sides of same. Place a round piece of angelica the size of a silver fifty-cent piece in centre of mould, then fill mould with the rum jelly and let stand on ice until well set, or for about an hour and a half, by which time it should be quite firm. Remove, carefully immerse in tepid water, unmould on a cold dish and serve.