Stewed Prunes and Raisins (2930)

Semolina (192) Scrambled Eggs with Smoked Beef

Codfish in Cream (822)

Hamburg Steaks, Fried Onions (108)

Grilled Potatoes (1344)

Flannel Cakes (136)

3031. Scrambled Eggs With Smoked Beef

Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, three saltspoons pepper, and briskly beat up with a fork for one minute.

Cut two ounces smoked beef in very thin slices, plunge them in a pint boiling water for three minutes, then drain on a sieve. Heat one and a half tablespoons melted butter in a frying pan, drop in eggs, cook for three minutes, stirring meanwhile. Add beef and cook for three minutes more, stirring briskly meanwhile, pour in deep hot dish and serve.


Tomato Broth (2059)

Crab Meat, Maryland (1113)

Lamb Hash, Chipolata

Apple Meringue Pie (732)

3032. Lamb Hash, Chipolata

Pick all the meat off leg of lamb left over from yesterday and cut it in very small square pieces, cut also in same shape three boiled potatoes, and keep both on a plate. Heat a tablespoon melted butter in saucepan, add one finely chopped onion, one seeded, chopped green pepper, and brown for five minutes. Add lamb and potatoes, pour in one gill broth and two gills demi-glace (No. 122), season with a half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg. Mix well, cover pan and set in oven for forty-five minutes, then bring it to oven door.

Prickle six country sausages with a fork, arrange on a double broiler and broil four minutes on each side. Dress hash dome-like on a hot dish, arrange sausages on top crosswise, decorate all around with six heart-shaped croutons (No. 90) and serve.