Clams (1457)

Radishes (58) Olives

Mutton Soup, Charcutiere

Sea Bass, Parsley Sauce Potatoes, Windsor (252)

Ham, Bourguignonne

Cauliflower, Cream Sauce (1221)

Roast Chicken with Cress (290) Tomato Salad (461)

Macedoine Jelly with Cream

1660. Mutton Soup, Charcutiere

Cut in small square pieces half pound raw lean mutton, two ounces raw lean ham, two ounces raw lean bacon, one each medium carrot and turnip, one white onion, two leeks, two branches well-cleaned, crisp celery and one sound seeded green pepper.

Heat two tablespoons leaf lard in a large saucepan, add the above ingredients and gently brown ten minutes, stirring once in a while. Moisten with three and a half quarts hot water, add two pounds well-cleaned raw mutton bones, one teaspoon salt and a half teaspoon paprika. Mix lightly and let slowly boil for forty minutes; skim fat from surface once in a while, then add two peeled medium potatoes cut in similar way to the other vegetables, three saltspoons raw rice and one country sausage cut in slices quarter of an inch thick, and let boil forty-five minutes more. Remove bones, skim fat from surface, pour soup into a tureen and serve.

1661. Sea Bass, Parsley Sauce

Scale, trim and wipe two fresh sea bass of one and a half pounds each. Marinade and cook as per Nos. 24 and 25, dress on hot dish with a folded napkin, decorate with a little parsley greens and serve with parsley sauce separately.

1662. Parsley Sauce

Plunge three branches well-washed parsley into one and a half gills boiling milk and boil for five minutes. Mix in a saucepan one tablespoon melted butter with one and a half tablespoons flour and cook for half minute. Strain the parsley water into this pan and stir until it comes to a boil, add half a teaspoon freshly chopped parsley, three saltspoons salt and two saltspoons white pepper. Dilute an egg yolk with a tablespoon cream and a teaspoon vinegar, add to sauce with three-quarters of an ounce butter, briskly mix one minute, pour into a sauce bowl and use as directed.

1663. Ham, Bourguignonne

Trim a nice piece ham of three pounds, place in a saucepan and cover with cold water, then let come to a boil, remove pan to a table and let stand one hour. Take up ham and place in a braising pan with a sliced carrot, a sliced onion, one leek, one bean crushed garlic, two branches parsley, one branch chervil, a sprig thyme, one sprig marjoram, one bay leaf, two cloves and a teaspoon allspice. Moisten with a half pint claret and a pint white broth (No. 701), season with a half teaspoon salt and half teaspoon white pepper, cover pan,, let boil twenty-five minutes, and set in oven two hours, remove, dress ham on a hot dish and keep hot. Pour one and a half gills demi-glace (No. 122) and a half gill tomato sauce (No. 16) into the gravy, briskly boil twenty minutes, then strain sauce through a Chinese strainer over ham and serve.

1664. Macedoine Jelly With Cream

Prepare a macedoine jelly (No. 1303). Beat up in a copper basin placed on ice two gills thick cream to a stiff froth, adding to the cream two ounces powdered sugar, a teaspoon vanilla essence, a tablespoon macaroons, and briskly beat two minutes more. Unmould jelly on a cold dish, drop cream into a pastry bag with a dentilated tube at bottom, then carefully decorate jelly all around and serve.