Strawberries and Cream (1317) Sago with Milk (1583) Eggs Cocotte, Edmund Fried Porgies (498)

Broiled Beefsteaks with Bacon Potatoes, Julienne (799)

English Muffins (528)

1811. Eggs Cocotte, Edmund

Finely chop one medium onion, place in a saucepan with one and a half gills milk, half ounce butter, three saltspoons salt, a saltspoon cayenne, a saltspoon grated nutmeg, and let boil for twenty minutes. Pour in a gill cream, lightly mix, then divide this milk in six cocotte dishes; crack two fresh eggs into each dish, evenly season with half teaspoon salt and two saltspoons white pepper, sprinkle a teapsoon freshly chopped chives over them, dredge a tablespoon Parmesan or Swiss cheese on top, evenly divided, set in oven for five minutes, remove and serve.

1812. Broiled Beefsteaks With Bacon

Procure six small, tender beefsteaks of five ounces each, pare nicely and lightly flatten them evenly with a cleaver. Mix on a plate a tablespoon oil, a teaspoon salt, a half teaspoon pepper, and gently roll steaks in seasoning. Arrange on a broiler and broil on a lively charcoal fire for six minutes on each side, remove, dress on a dish, spread a very little melted butter and arrange six slices freshly broiled bacon (No. 13) over them and serve.


Parsley Broth (1667) Stuffed Clams (567)

Broiled Devilled Spareribs

Salad, Waldorf-Astoria

Prune Pie (965)

1813. Broiled Devilled Spareribs

Procure six very fresh spareribs, evenly season them all around with a teaspoon salt and half teaspoon pepper, lightly rub with a little oil, arrange on a broiler and slowly broil for ten minutes on each side. Remove, evenly spread a devilled butter (No. 11) on both sides of them, then roll in bread crumbs, replace on broiler, briskly broil for two minutes on each side, dress on a hot dish and serve with a Robert sauce (No. 1066) separately.

1814. Salad, Waldorf-Astoria

Cut into julienne strips one good-sized pickled beetroot, two medium, sound peeled and cored apples, two very tender well-cleaned stalks white celery, four Spanish sweet peppers, and place all in a bowl. Crack and carefully pick out the perfect meats from thirty-six sound hazel nuts, cut each one in quarters and place with the rest, toss them well in bowl, season with four tablespoons dressing (No, 963), mix well, wipe the howl all around and serve.