Fry 1 sliced
onion in hot butter with 2 ounces of rice, 1 teaspoonful of
curry-powder and 1 chopped apple; add to the chicken. Moisten with 1
quart of chicken broth, season to taste and let simmer until the
chicken and mutton are very tender; then add 1 pint of hot oysters and
the juice of 1/2 lemon. Let all get very hot and serve on a platter
with fried egg-plant.
6.--Irish Beef Rolls.
Chop some fat beef with 1 onion and 2 sprigs of parsley. Season with
salt, pepper, nutmeg and a little mace to taste and the grated rind of
1/2 lemon, 1 beaten egg and 1/2 cup of fine bread-crumbs. Mix all well
together and shape into rolls. Then heat some dripping in a saucepan;
lay in the rolls; cover and let simmer until brown. Serve hot with
the sauce.
7.--Norwegian Fruit Pudding.
Boil 1 pint of raspberries and 1 pint of red currants in 2 cups of
water until soft; add 3 cups of sugar, some cinnamon, 1 cup of pounded
almonds and 1 tablespoonful of chopped citron. Let cook and mash until
smooth; then thicken with a little cornstarch. Remove from the fire
and pour into a mold. When cold, serve with whipped cream.
8.--Spanish Puffs.
Put a large cupful of water in a saucepan; add 2 ounces of butter, 1/4
teaspoonful of salt, 1 tablespoonful of pulverized sugar. While
boiling, stir in sifted flour until stiff and smooth. Remove from the
stove and stir in the yolks of 4 eggs, one at a time, and the beaten
whites; then fry by the teaspoonful in boiling lard until browned.
Pages:
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44