Radishes (58) Olives
Spanish Mackerel, Piquante Sauce
Potato Croquettes (390)
Ham Braise Londonderry
Tomatoes on Crusts (1287)
Chicory Salad (38) Cold Maraschino Pudding
Cut a pound lean mutton in half-inch squares, heat a tablespoon melted butter in saucepan, add mutton and brown for ten minutes, occasionally stirring meanwhile. Moisten with three quarts water, adding two pounds cleaned mutton bones, season with two teaspoons salt, half teaspoon white pepper, cover pan and slowly boil for one hour. Cut four good-sized, peeled raw potatoes in quarter-inch-square pieces and add to soup. Finely chop together three branches well-washed parsley two branches chervil and six branches chives, add to soup, mix a little and simmer for forty-five minutes. Lift up bones from soup, skim off fat from surface, add half ounce butter, mix well, pour in a soup tureen and serve.
Trim fins and cut off head of a very fresh three-pound Spanish mackerel, split in two, remove spinal bone and lay on a lightly buttered tin. Season with one teaspoon salt and half teaspoon paprika, squeeze juice of half a sound lemon over, lightly baste with melted butter, then set in oven for thirty minutes. Remove, dress on a large dish, pour a piquante sauce (No. 177) and sprinkle a little chopped parsley over, then serve.
Soak a three-pound piece ham in cold water for one and a half hours, drain and neatly trim. Place a mirepoix (No. 271) at the bottom of a braising pan, add two tablespoons good lard and gently brown for ten minutes, occasionally stirring meanwhile. Lay ham on top, pour in one gill port wine, two tablespoons brandy, two gills demi-glace (No. 122), one gill tomato sauce (No. 16) and four tablespoons currant jelly. Cover pan, set in oven for two hours, being careful to baste once in a while with its own gravy. Remove, place ham on a large dish, boil sauce on range ten minutes, then strain it over ham and serve.
Cut in small squares four ounces stale cakes or bread remnants, two fresh or preserved seeded pears, two fresh or preserved seeded peaches, two preserved apricots, a half pint stoned fresh or maraschino cherries, one ounce well-picked dried currants and mix all together. Lightly butter and sugar a quart pudding mould, place above preparation in it. Place three fresh eggs and yolks of two in a bowl, adding four ounces powdered sugar, briskly stir with whisk, then add a pint milk, two gills cream, a half gill maraschino, mix briskly with whisk for two minutes. Strain' sauce through a Chinese strainer into the pudding mould, place in a saucepan, pour hot water in pan up to half the height of mould and set in oven to bake for forty-five minutes. Remove, lay mould on ice and let thoroughly cool off. Prepare a Sabayon sauce (No. 102), let get cold, then mix in two gills vanilla whipped cream and two tablespoons maraschino, unmould pudding on a cold dish, pour sauce over and serve.