Huckleberries (1913)

Barley and Cream (1068)

Omelette with Cauliflower

Fresh Herrings (133)

Beef Hash, Moreno

Jelly Cakes (1554)

2177. Omelette With Cauliflower

Remove stalk and leaves from a medium, fresh, sound cauliflower, place in a saucepan with two quarts water, one gill milk, one teaspoon salt, and boil forty minutes. Remove, drain, then press through a sieve into a small saucepan, add teaspoon butter, three saltspoons grated nutmeg, and sharply mix while heating three minutes.

Carefully crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt and two saltspoons pepper. Sharply beat with fork two minutes. Heat tablespoon melted butter in a frying pan, drop in the eggs, sharply mix with fork two minutes, let rest for half a minute. Spread a third of the cauliflower over the omelette, fold up the sides to meet in the centre, let rest for one minute. Turn on a hot dish, arrange balance of cauliflower at both ends of the dish and serve.

2178. Beef Hash, Moreno

Cut meat from roast beef left over from yesterday in dice-shaped pieces. Cut in same shape half the quantity cold boiled potatoes. Heat in a saucepan one tablespoon melted butter, adding one finely chopped white onion and nicely brown five minutes. Add beef and potatoes, with four Spanish sweet peppers cut in small squares. Moisten with pint of broth (No. 701). Season with light teaspoon salt and salt-spoon grated nutmeg. Mix well, cover pan, and set in oven one hour. Remove, dress hash on a hot dish, arrange six heart-shaped bread croutons (No. 90) around the hash. Sprinkle a little chopped parsley over and serve.


Beetroot Broth

Soft Clams, Griswold

Ragout of Lamb, Parisienne

Rhubarb Tartlets (796)

2179. Beetroot Broth

Peel and boil for fifteen minutes four medium, sound red beets, drain, slice very finely and place in a saucepan with two pounds chopped shin of beef, one sliced carrot, one ditto onion, two ditto leeks, two branches parsley, one branch chervil, two bay leaves and two cloves; pour into the pan three quarts water, season with two teaspoons salt and half teaspoon pepper, mix well and let slowly come to a boil, mixing once in a while, then keep pan simmering two hours; remove, strain the broth through a double cheesecloth into six cups and serve either hot or cold.

2180. Soft Clams, Griswold

Open forty-eight good-sized very fresh soft clams. Remove all sandy parts, keeping nothing but the perfect bodies, plunge in a quart of boiling water two minutes, drain and place in a sautoire with quarter teaspoon finely chopped parsley, quarter teaspoon chopped chervil, half teaspoon salt, saltspoon cayenne pepper, two tablespoons port wine and two tablespoons good brandy. Carefully mix by shuffling pan. Cover pan and let steam five minutes. Transfer clams into a chafing dish or soup tureen, spread a Hollandaise sauce (No. 279) over, finely chop half a medium seeded green pepper, sprinkle it over the clams and serve without mixing.

2181. Ragout Of Lamb, Parisienne

Cut into two-inch-square pieces one and a half pounds of neck and one and a half pounds breast of lamb. Heat two tablespoons lard in a braising pan, add the meat. Season with two teaspoons salt and half teaspoon pepper and lightly brown twenty minutes, frequently turning the pieces once in a while. Remove all fat from pan, sprinkle over two tablespoons flour, stir well, then moisten with one and a half pints water and a pint pure tomato juice. Mix well, let come to a boil. Add twelve small white onions, previously browned in a little butter, and twelve small new potatoes, peeled. Tie in a bunch two branches parsley, two branches chervil, six branches chives, a sprig thyme, one bay leaf, one clove and one bean garlic and add to pan, place lid on and boil five minutes, then set in oven twenty-five minutes. Add then half pint shelled peas and twelve canned mushrooms, lightly shuffle pan and reset in oven forty-five minutes longer. Remove, take up bouquet, skim fat from surface of the ragout. Dress on a deep dish, sprinkle a little parsley over and serve.