Baked Apples (44) Farina (74) Scrambled Eggs, with Cream Boiled Findon Haddock Beefsteak, Maitre d'Hotel (6) French Fried Potatoes (8)

Lemon Cakes

575. Scrambled Eggs, With Cream

Prepare the same amount of scrambled eggs exactly the same as per No. 193, but adding half gill cream in place of the milk just before beating up the eggs in the bowl.

576. Boiled Findon Haddock

Procure two pounds thick Findon haddock; remove all the bones and skin and boil in a saucepan with two quarts water for ten minutes. Remove from the water, drain well, dress on a hot dish with a napkin, decorate the dish with six pieces lemon and parsley greens, and serve with a little hot, melted butter, separately.

577. Lemon Cakes

Crack four eggs into a small copper basin, add two ounces granulated sugar and the grated rind of one sound lemon and briskly whisk up for ten minutes; add three ounces sifted flour, gently mix with a skimmer for half minute, then add a saltspoon baking powder, one gill cream and one tablespoon melted butter; gently mix again with the skimmer for half minute. Lightly butter a small pastry pan, drop the preparation into the tin and set in the oven to bake for fifteen minutes. Remove, turn it on a table, divide into six equal parts and serve.


Chicken Broth Fried Oysters, Horley

Curry, Darjeel Souffle of Raspberry

578. Chicken Broth

Thoroughly wash in cold water and drain two pounds fresh chicken bones. Chop very finely, then place in a saucepan with three quarts cold water. Set the pan on the fire. Season with one and a half teaspoons salt and half teaspoon white pepper; as soon as it comes to a boil skim off the scum from the surface. Add one sliced carrot, one sliced onion, two sliced leeks, two branches celery, two branches parsley, one bay leaf, one clove and a sprig thyme. Cover the pan and let gently simmer for one hour and a half. Skim the fat from the surface, strain it through a cheesecloth into six cups and serve.

N. B. As you have the capon broth left over from yesterday, use it in place of the water, but do not season again.

579. Fried Oysters, Horley

Prepare a small quantity of batter for fritters, as per No. 245. Have thirty-six large, freshly opened oysters; drain well and plunge half of them in the batter; lift with the fingers, one by one, and plunge in boiling fat and fry for seven minutes, or until a nice golden colour. Lift up with a skimmer, thoroughly drain on a cloth, trim off the superfluous adher-ings, dress on a hot dish with a folded napkin and keep warm. Proceed to prepare the other half in the same way, and serve with a saucebowl (one gill) of hot tomato sauce (No. 16) separately.

580. Kabob, Mutton Curry, Darjeel

Cut into one-inch-square pieces one and a quarter pounds lean raw mutton. Melt one tablespoon butter in a saucepan; add the mutton and gently brown it for ten minutes; add two light tablespoons flour, one finely chopped onion, two finely chopped shallots, one bean crushed garlic, one small turnip cut into small dices, one sound cored apple cut the same way, one seedless, finely chopped green pepper, one finely chopped chili, one good-sized, ripe, seedless, finely chopped tomato, and half tablespoon curry powder.

Mix the whole well together while browning for six minutes. Moisten with a pint white broth or hot water. Season with half tablespoon salt, half saltspoon cayenne pepper, one saltspoon grated nutmeg, adding one piece lemon rind. Mix all well together and let cook gently for forty-five minutes, lightly mixing once in a while. Remove the lemon rind; dress half pound hot boiled rice, prepared as per No. 490, on a hot dish in crown form. Pour the curry into the centra, sprinkle a little fine chopped parsley over and serve with chutney.

581. Souffle Of Raspberry

Place two gills raspberry jelly in a bowl with two ounces sugar and half teaspoon orange essence. Mix the whole together for five minutes with a wooden spoon, then add the yolks of two eggs; mix again for two minutes more, add five egg whites, beaten up to a stiff froth; gently mix with a skimmer for one minute. Pour the preparation into a souffle dish and set in the oven to bake for twenty minutes. Remove, sprinkle a little powdered sugar over and immediately send to the table.