Put in a well-buttered
pudding-dish and bake in a moderate oven until done. Serve cold.
18.--Irish Beef Stew.
Season a piece of fat beef; put in a stew-pan with some hot water. Let
cook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and
1 onion, sliced. Let cook slowly until tender. Add 1/2 cup of corn and
1 cup of tomatoes; season with salt and pepper. Let all cook until
done. Serve hot.
19.--English Creamed Asparagus.
Cut tough ends from the asparagus; scrape and boil in salted water
until tender. Make a cream sauce. When done, stir in the yolk of an
egg; season with a little white pepper. The sauce must be rather thick
and poured hot over the asparagus. Serve with veal chops.
20.--French Float.
Line a glass dish with stale sponge-cake. Sprinkle with wine. Make a
boiled custard. Use 4 yolks of eggs and flavor with rose-water. Beat
the whites with pulverized sugar and flavor to taste. Pour the custard
over the cake and place the stiffly beaten whites on top. Put on the
ice and serve very cold.
21.--Russian Pot Roast.
Season a round of beef with salt, pepper, cloves and nutmeg. Put in a
saucepan on hot dripping. Peel 6 small onions and slice 2 carrots and
2 cloves of garlic. Add to the meat with 1 herb bouquet. Cover with 1
cup of hot water and let cook slowly until tender; then add 1/2 can of
chopped mushrooms, 1 glass of claret, salt and pepper to taste. Serve
hot on a border of mashed potatoes.
22.--Spanish Salad.
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