Chapter II: Part 2

Wash, dry, and trim some mushrooms; chop up the stalks with a teaspoonful of minced parsley and tomato, and warm this mixture for a few moments in some butter. Fill the mushrooms (they should be large ones) with this mixture, place them on a buttered baking-dish, and bake them six minutes, basting them with clarified butter.

Mushroom Toast.

Crôute aux Champignons.

Take the stems off half a pound of small mushrooms, then peel them. Dissolve two ounces of butter in a stewpan, strew over them a dust of cayenne and a dust of pounded mace, and let them stew over a gentle fire from ten to fifteen minutes; shake them all the time; then add a small dessert-spoonful of flour, and shake the pan until it is browned a pale colour. Pour in slowly a gill of good gravy, and when the mushrooms have stewed softly for a couple of minutes, throw in a little salt and a squeeze of lemon-juice, and pour them on a slice cut about an inch thick from the under part of a moderately-sized loaf and fried in butter a pale brown, after having been first slightly hollowed on the outside.

Mushrooms and Tomatoes.

Toast a slice of bread, butter it, and cut it into rounds two inches in diameter. Dip the tomatoes into hot water and peel them; cut them into thick slices and lay them on the toast; on the top of these place a peeled mushroom. These must be put into a buttered tin, and a little clarified melted butter poured over each; then place the dish into the oven for two minutes and baste them whilst cooking. Serve hot and quickly.

Baked Spanish Onions.

Take a large onion: wash it clean; take a corer and remove the core, and put in its place some butter, pepper, and salt, and let it bake with a thin piece of paper round it for an hour, or till done, in a slow oven. When done, peel it and put it into a vegetable-dish, and pour over some good brown gravy.

Onions à la Bretonne.

Brown four large onions over a slow fire in butter and salt, and when a good colour stir in a little flour. Moisten with good brown stock and reduce. Pass the same over a tammy, and pour the onions.

Onions à la Bordeaux.

Parboil some onions, not too large; drain the water from them; put them into a stewpan with an ounce of butter and a bouquet garni chopped fine; add a gill of good rich gravy, and the same of claret; simmer till the onions are fairly tender, and the sauce reduced. Squeeze over a tablespoonful of lemon-juice. Dish up, and serve hot.

Spanish Onion à la Célerie.

Peel a large Spanish onion and bring it to the boil in the usual way. Let it drain thoroughly. Take an apple-corer and take out the centre, and fill in with a forcemeat of tomatoes and mushrooms, with a few drops of lemon-juice. Put the stuffed onion into a stewpan with one small carrot, one small turnip, a bouquet garni, a dust of cayenne, a lean piece of ham, and some good Espagnole, or rich brown sauce (about half a pint). Put them in the oven, with a few live coals on the lid, and let all stew for three hours, or perhaps a little longer, adding a little butter and gravy from time to time. When cooked, glaze the onion, remove all fat from the sauce, and pour round the onion; and have strips of celery which have been cooked in thin broth in which some cheese had been sprinkled, drain them, and garnish the top of the onion with them.

Onions à la Corsica.

Peel four large onions. Cut them into quarters and then slice them. Throw them into boiling salad oil. Keep stirring till they are tender. After draining them, stir in enough cooked spinach to turn them green. Place them on a dish and serve, garnished with the white of hard-boiled egg cut in quarters and the yolk chopped and arranged in little bunches round.

Onions à la Crème.

Take four small Spanish onions and boil them in three waters; drain them and put them into a stewpan with two ounces of butter, a little flour rubbed smooth, pepper and salt, and a gill of cream. Put this over a slow fire and stir frequently till cooked. Serve with the same poured over them.

Onion Fritters.

Chop up an onion. Make a stiff batter with a table-spoonful of flour, an egg, a little milk, pepper, and salt. Mix all well together, and put a dessertspoonful at a time into a frying-pan of boiling butter or dripping. Brown the fritters on both sides and serve them, alone or handed round with rump steak.

Onions à la Génoise.

Take a pint of small onions and boil them in good Lucca or olive oil. Drain them and pour this sauce over them. A tablespoonful of minced capers, gherkins, and sultana raisins, minced parsley, a dust of cayenne pepper, a tablespoonful of vinegar, a teaspoonful of castor sugar, and a tablespoonful of good gravy, and O. K. Sauce. When these ingredients are hot, pour over the onions and serve.

Onions ‘au Jus.’

Cook some young onions in boiling salt and water for fifteen minutes, then drain them. Mix some flour and butter well together over the fire until they are pale brown; add a little claret and gravy. Now put in the onions with a bouquet garni, a couple of cloves, and a bay leaf. Simmer all together till the onions are quite cooked. Strain and dish up the onions with the sauce, and add some fried sippets, a few capers, and a couple of minced anchovies.

Miroton of Onion.

Take some onions, chop them up, and sauté them in butter till they are browned. Dredge a little flour over them, then add hard-boiled eggs cut up small, shred herbs, pepper, a gill of cream, and a teaspoonful of sauterne. Place this mixture in a buttered mould, and bake it for about an hour. Turn it out and garnish with fried parsley.

Ragoût of Onions.

Peel and blanch six onions, strain the water from them, and place them in a stewpan with half a pint of cream, pepper, salt to taste, and a dust of cayenne. Simmer till the onions are done, then make a liaison with the yolks of two eggs into the cream sauce, and serve the onions with the sauce around, and garnished with fried sippets cut into shapes.

Onions à l’Espagnole.

Peel a large onion and stamp out the core with a vegetable-culler; parboil in water for ten minutes, and drain on a sieve. Spread the bottom of a stewpan with butter, place the onion in it; moisten with gravy just enough to cover it, and let it boil slowly, turning it occasionally. When nearly done, add a dessert-spoonful of castor sugar, and boil down quickly to a glaze; add a little tomato purée, and roll the onion in it, and dish up.

Spanish Onions Stewed.

Boil a large onion, and when done scoop out the middle and fill it with forcemeat, fry it a light brown, and make a rich gravy and pour over.

Stuffed Onions.

Parboil onion or onions in salted water for ten minutes. Remove the core with column-cutter, leaving the bottom intact. Fill up with a mixture of bread-crumbs, anchovies, well washed and cut-up small capers, pepper, and salt; melt a piece of butter in a saucepan, and mix with it a table-spoonful of flour; put in the onion; take an equal quantity of broth and claret, pour enough into the saucepan to almost cover the onions; add a bundle of herbs tied up, with a few cloves, and simmer gently till the onions are done; remove the herbs and dish up the onions.

Stuffed Onions.

(Another way.)

Peel a couple of fair-sized Portugal onions, parboil and drain them; scoop out the centre, but keeping the onions whole. Chop up the inside of the onion with a little meat and a little fat bacon; add some bread-crumbs, a sprig of parsley, and a small piece of lemon peel, chopped fine; add pepper and salt to taste; then beat it all up to a paste with a well-beaten egg and stuff the onions with it, dredge them with flour, and fry them a nice brown; then place them in a stewpan with a rich brown gravy to cover them, and let them stew gently for two hours.

Parsnip Fritters.

Take three large parsnips and boil them till tender; peel them and mash them very finely; add a teaspoonful of flour, one well-beaten egg, and salt to taste. Make the mixture into small cakes with a spoon, and fry them on both sides, a delicate brown in good dripping or butter. Serve them up very hot and piled upon the dish.

Parsnip Balls.

Parboil six parsnips, and let them get cold; then peel them and grate them. Beat two eggs till very light and mix with the grated parsnip, adding enough flour to bind the mixture. Make this mixture into small flat balls. Have some boiling lard or clarified dripping and drop the balls gently into it; fry them until a golden brown on both sides. Send to the table hot, garnished with fried parsley.

Petits Pois à la Demi-Bourgeoise.

Put a quart of young peas into a stewpan, with a good-sized piece of butter, one onion, one cabbage lettuce cut in four. Let them be stewed in their own juice upon a very slow fire. When they are done and there is hardly any sauce left, add a little sugar, very fine salt, and afterwards the yolks of two eggs with some cream; mix the whole on the fire and serve up.

Peas Stewed with Lettuces and Ham.

Shell a peck of young green peas and put them into a bowl of cold water and two ounces of butter. Work them well with the fingers to make the peas stick together, and then drain them in a colander. Put them then in a stewpan with the hearts of two cabbage lettuces finely shred, a large onion cut into thin slices, a handful of parsley, and half a pound of ham cut into small pieces; cover the saucepan closely and let the peas stew till the peas are tender; shake the saucepan now and again to prevent the peas sticking. When they are done, take out the ham and the onion, put in two ounces of butter mixed smoothly with a dessert-spoonful of flour and a table-spoonful of cream. A sprig of mint stewed with the peas is an improvement. Simmer gently for four minutes, and serve as hot as possible, with fried sippets round, and slices of broiled ham on the top.

Potato-Balls.

Bake half a dozen potatoes; rub them through a wire sieve, and put them into a stewpan with an ounce of butter, two yolks of eggs, a little pepper and salt; stir over the fire till the paste leaves the sides of the pan; then put it between two plates to get cold; then shape this potato-paste into small balls or pears (the stalks being represented by parsley stalks); dip these into beaten egg, roll them in bread-crumbs and fry of a pale colour in hot frying fat; dish them up high in a pyramid shape.

Potato-Balls à la Duchesse.

Take half a dozen potatoes, boil and pass them through a sieve, and work into them in a bowl one gill of cream and the yolks of three eggs; add pepper, salt, and a grate of nutmeg to taste, with some finely-chopped parsley. When well mixed and smooth, take them up by little spoonfuls, roll each into a ball, flatten and flour it slightly. Lay them all on a sauté-pan, with plenty of melted butter, and cook them slowly. Turn them when one side is done, and serve hot as soon as both sides are coloured.

Potato-Ball Ragoût.

Mash, roll up with yolk of egg, grated ham or tongue, minced parsley, one onion, pepper, salt, and a little bit of butter; roll them in beaten egg and a little flour, and fry them in good dripping.

Potatoes à la Bonn.

(German Recipe.)

Cut some raw potatoes into slices half an inch thick, and cut them into four or five strips; fry them in plenty of very hot butter till a nice golden colour, turning them so that all sides should be equally golden.

Have ready one ounce of Parmesan cheese and one ounce of Gruyère cheese, and a gill of cream which has been stirred over the fire till the cheese is hot and melted; add a dust of cayenne. Put in the potatoes and give one stir round, and arrange in a dish which will hold hot water.

Potato Boulettes.

Boil some good potatoes, dry, mash a pound of them smoothly, and mix with them two ounces of fresh butter, a teaspoonful of salt, a little nutmeg, the beaten and strained yolks of four eggs, and then the whites well whisked. Mould the mixture with a teaspoon, and drop it into a small pan of boiling butter, and fry these boulettes for five minutes over a moderate fire a pale brown colour; drain, and dish them up high.

Potatoes in Cases.

Take as many potatoes as may be required and bake them; cut a small piece from the top of each and with a spoon scoop out the insides. Mash them smoothly, and pass through a sieve; mix with this potato-paste an ounce of fresh butter and a gill of cream. Put it into a stewpan over a slow fire to boil, and during the time stir quickly in the whites of a couple of eggs whipped to a very stiff froth; then fill the potato-skins with the mixture, bake quickly in the oven, and serve in a folded napkin.

Potato-Chips or Ribbons.

Wash a pound of potatoes well in cold water, and scrub them clean; peel them, and cut out the eyes, and any black specks there may be; then peel the potatoes very thinly into ribbons and twist them into fancy shapes. Put into a saucepan about a pound of clarified dripping, and heat it to frying heat; then take a frying-basket and put the potato-ribbons in when the fat is quite hot, for about six minutes. Place a piece of paper on a plate, and when the chips are done--which they will be when they become quite crisp and of a pale brown colour--turn them out on to the paper and drain off the grease, and sprinkle salt over them, and serve them very hot

Potatoes à la Crème.

Put a piece of butter rolled in flour in a stewpan, with some salt, pepper, and a grate of nutmeg. Mix all well together and add a gill of cream; then place the sauce on the fire and stir round till it boils.

Have ready some potatoes cut in slices; put them into the sauce, and after warming them up serve very hot. Sometimes a little chopped parsley and green onions are added to the sauce.

Potato Croquettes.

Boil some potatoes very dry; mash them quite smoothly; season them with salt and white pepper; warm them with about an ounce and a half of butter, pound it, and add two tablespoonfuls of good cream. Boil them till dry; let them cool a little, and then roll them into balls; sprinkle over them crushed vermicelli, and fry them a pale brown. Sometimes they are rolled in egg and bread-crumbs instead of the vermicelli.

Potato Croquettes.

(Another way.)

Take two pounds of potatoes, boil them, and pass them through a wire sieve with a wooden spoon; then put into a stewpan an ounce of butter and a tablespoonful of milk and put it on the fire, and when this is hot stir in smoothly the sifted potato; then take off the stewpan from the fire, and break the yolks of two eggs into a basin and stir them one at a time into the sifted potato; then take three sprigs of parsley, wash them in cold water, dry them in a cloth and chop them very finely. Sprinkle the parsley into the stewpan and season the potato with a little pepper and salt. Turn the potato on to a plate and let it get cold; then put some clarified dripping into a deep stewpan and put it on the fire to heat, and have some bread-crumbs ready. When the potato-mixture is cold form it into balls; then egg and bread-crumb these balls and fry them in a frying-basket, taking care the balls do not touch each other. When the fat is hot and smoking put in the frying-basket for two minutes and fry a pale yellow; drain them, and mount them up high on a dish, and ornament with fried parsley.

Potatoes à la Crème au Gratin.

Take some boiled potatoes and cut them into slices about an inch in diameter. Make a white béchamel sauce in which grated Parmesan cheese has been well mixed; place some neat little fried croûtons round the bottom of the dish in the form of a coronet; place inside it a close circular row of the sliced potatoes, and then spread a layer of the Parmesan mixture over them; repeat the row of potatoes and the mixture till the dish is full; smooth the top over with some of the sauce; shake some fried bread-crumbs and grated Parmesan cheese over all. Put all into the oven for twenty minutes, and then serve.

Potato Cheese.

Follow the recipe exactly as for Potato Soufflée, adding only three ounces of grated cheese, Parmesan or otherwise, to the ingredients.

Potato Fritters.

Take a pint of milk, put into it three ounces of potato-flour, warm it up for a quarter of an hour; flavour it with an ounce of powdered macaroons, a dessertspoonful of sugar, and six drops of orange-flower water. Boil, and then add two yolks of eggs; stir till it becomes a thick batter; pour into a dish to get cold, when it should be rolled into small balls the size of a walnut; egg and bread-crumb them and fry. Sprinkle with powdered sugar before serving.

Potatoes au Gratin.

Boil the potatoes, then peel them and pound them smooth. Place a layer of them on a baking-dish and sprinkle over them a little grated Parmesan cheese, with a few little bits of butter; then add another layer of potato, cheese, and butter until all the potato is used up.

Salamander this and send to table quickly.

Fried Potatoes à la Hollandaise.

Boil some potatoes in salt and water, peel and mash them and rub them through a sieve; season with salt, pepper, and a bouquet garni, and moisten with a gill of good gravy--the purée should be very thick; then make it into balls, which should be dipped in beaten egg and fried, and served with fried parsley.

Potatoes à l’Italienne.

Bake some potatoes; cut off the tops and scoop out the pulp, and mix with a third proportion of well-boiled rice; season with grated Parmesan cheese, pepper, and salt. Put this mixture back into the potato-shells, replace the tops, and bake them in the oven for a few minutes. This makes a very nice savoury.

Italian Potatoes.

(Another way.)

Boil one pound of potatoes, then peel and pound them; add three ounces of butter, a little bread-crumb soaked in milk; beat the mixture smooth but not liquid; beat the yolks of three eggs well; add them to the mixture with the beaten whites of two. Dish this high up on a dish, smooth it with a knife, pour over some hot butter, and bake in the oven. Serve quickly.

Potato Klösse.

Take about six baked potatoes and scoop out the floury part till there are about six ounces. Beat two ounces of butter to a cream, and mix it with the potato-flour; add the well-beaten yolks of two eggs, a grate of nutmeg, and a little pepper and salt to taste. Beat the mixture thoroughly, and mould it into small balls. Drop these in boiling salt and water, and be careful to do this with a metal spoon, and to dip it into boiling water each time it is used. Or they may be made with two ounces of finely-grated bread-crumbs and one ounce of Parmesan, the white of one of the eggs, then moulded and boiled as above. Sprinkle fried bread-crumbs over when dishing them up.

Potatoes à la Lyonnaise.

Cut up in rounds about a quarter of an inch thick six potatoes that have been boiled, and fry them a pale golden colour, with an ounce and a half of butter, in a frying-pan; season with chopped parsley and shallot, pepper and salt, and a tablespoonful of lemon-juice.

Potatoes à la Maître d’Hôtel.

Wash half a dozen potatoes; boil them in salt and water. When done, drain, and let them cool. Then peel and cut the potatoes into thick slices; put one and a half ounce of butter, a little pepper and salt to taste, four tablespoonfuls of good gravy, and one table-spoonful of minced parsley. Mix all well together, put in the potatoes, shake them well in the sauce to cover them, and when quite hot through squeeze in the lemon-juice and serve.

Potatoes à la Milanese.

Take as many potatoes as are required; choose the largest; bake them well, and cut off the tops and scoop out the insides. Pass the potato through a sieve, and add a table-spoonful of grated Parmesan and Gruyère cheese mixed, pepper and salt. Melt a good tablespoonful of butter (or more according to number of potatoes) in a stewpan, put in the potato and make it hot, and fill the skins of the potatoes with it. Put them in the oven and serve up very hot.

Potatoes à la Mode.

Peel as many potatoes as are wanted, cut them in slices lengthways half an inch thick, dry them in a cloth. Have a frying-pan with almost boiling fat in it, put in the potatoes and let them fry for ten minutes. Take them out and drain them; let them get nearly cold. Boil the fat up again, and when boiling put in the potatoes and fry them for four minutes, when they should come out perfectly dry and a pale gold colour, and much swollen. Sprinkle with salt, and serve quickly.

Potatoes à la Moltke.

Take about eight good-sized potatoes, peel and cut them into long thin slices. Have ready three ounces of butter mixed with two tablespoonfuls of flour and put them in a stewpan and stir over the fire till the butter is a good brown colour; then add half a pint of broth and two tablespoonfuls of vinegar. Put the potatoes in this gravy and let them simmer gently till tender, which will be in twelve or fifteen minutes. Serve very hot. Some cooks put in a bay-leaf to simmer in with the potatoes.

Potatoes à la Napolitaine.

Put a large tablespoonful of gravy into a stewpan with two ounces of butter, one ounce of grated Parmesan, a dessert-spoonful of lemon-juice, pepper and salt to taste, a grate of nutmeg, and the yolks of two well-beaten eggs, and set it over the fire to become hot. Place a border of fried croutons round a dish. Put a row of potato cut into slices within the border; pour over some of the above sauce; then place some more slices of potato in a smaller circle, then a layer of the same, and so on until a raised centre is formed. Put a little sauce over the top, and cover it well over with the remaining, with an ounce of grated cheese and some bread-crumbs. Bake for twenty minutes and serve.

Potato Omelet.

Take a large hot baked potato, break it open and scoop out the inside. Beat this till smooth, and mix with it a little pepper, salt, a dessertspoonful of lemon-juice, and the yolks of three eggs. Just before frying the omelet, add the whites of the eggs beaten to a froth. Fry in the usual way, and garnish with fried parsley.

Potatoes Moulded with Parmesan.

Mash some potatoes very smooth, and work into them a couple of well-beaten eggs. Put them into one of the French china fireproof pie-dishes, and shape them high in a dome-like form. Smooth the surface, and then draw the back of a fork over it in different directions and sprinkle some grated Parmesan over it. Put little bits of butter over it at equal distances, and bake in the oven till the potatoes are of a nice gold colour.

Potatoes à la Provençale.

Mash two pounds of potatoes, pass them through a wire sieve, season with pepper and salt. Grate two ounces of Gruyère cheese and pound it in the mortar with enough butter to make a paste; add a quarter of a pint of milk and a little minced parsley. Put this into a frying-pan, stirring in the potatoes, and fry till of a pale brown. Dish it up high, _en pyramide_.

Potato Pudding.

Boil about eight potatoes, take out the potato-flour, mash and mix it with one ounce of suet, a quarter-pint of milk, and one ounce of grated Parmesan cheese; add as much boiling water to make it a proper consistency, and bake in an earthen dish.

Potatoes à la Russe.

Cut up the potatoes in small pieces and fry them in olive oil, with some mushrooms minced small.

Potatoes Sauté.

Wash a couple of pounds of potatoes in cold water, scrape them, and cut them into shapes like the quarters of an orange. Let them boil up in a saucepan of cold water and wipe them dry. Put two ounces of butter into a stewpan and toss the potatoes in it for about twenty minutes over a quick fire. They should brown on all sides alike. Strain off the butter, sprinkle some salt over the potatoes, and serve.

Savoury Potatoes.

Take six good-sized potatoes, parboil, and cut them into slices about a quarter inch thick. Melt one ounce of butter and one ounce of fat bacon, cut up into a saucepan, add an onion and a small shalot, and let all stew till tender. Dredge in a tablespoonful of flour, and stir till it is smooth and brown; then pour in, a little at a time, as much hot gravy as will bring the sauce to the consistence of cream. Add half an ounce of chopped parsley, a bouquet garni, a bay-leaf, and one grate of nutmeg. Let all this simmer for five minutes, when the sliced potatoes must be put in; and, when tender, place them on a dish and serve very hot.

Potato Snow.

Take some fine large white potatoes, boil them in their skins in salt and water till quite tender; drain, and _dry them thoroughly_ before the fire; rub the potatoes through a coarse sieve on to this dish; do not touch them afterwards, or the flakes will fall. Send to table as hot as possible.

Potato Soufflé.

Make a smooth paste of two table-spoonfuls of mashed potatoes, one tablespoonful of flour, with a gill of milk, or sufficient to make it into a paste; add salt and pepper and half a pint more milk; put this into a stewpan with an ounce of butter. Stir over the fire till it is as thick as cream, then add four well-beaten yolks of eggs, and then stir in the whites beaten to a froth. When this mixture is stiff enough to bear the weight of an egg, pour it into the soufflé dish and bake it in a moderate oven. When done, just hold a red-hot salamander over for a few seconds, and send quickly to table.

Potato Soufflé.

(Another way.)

Take as many potatoes as are required, wash and scrub them well. Bake them gently in the oven, and, when done, cut the top off one end of each and get the potato out without breaking the skins. Cut a small piece off the other end of each, so that they may stand up. Work the potato quite smooth, mixing with it pepper, salt, and four drops of essence of anchovy. Take the whites of two eggs and beat to a stiff froth. Mix this lightly with the potatoes, return all into the skins, put them in the oven to become quite hot, and serve.

Potato Soufflé au Parmesan.

Make this soufflé the same as the preceding recipe, only adding two table-spoonfuls of grated Parmesan cheese into the egg-mixture, and sprinkling Parmesan over the top just before serving.

Stewed Potatoes.

Put one ounce of butter in a saucepan, one chopped onion, a table-spoonful of parsley, a little celery and table-salt mixed. Cut half a pound of potatoes into pieces, put them in a saucepan with three tablespoonfuls of water; when quite soft, add a gill of cream and a little vinegar; sprinkle a little flour in and boil up, and serve.

Stuffed Potatoes.

Hollow out some large potatoes and fill them with mealy potatoes beaten to a paste in a mortar, mixed with chopped parsley, chives, shallot, butter, and fat bacon cut into dice, with pepper and salt to taste. Butter the insides of the potatoes and nearly fill them with this paste; put them on a buttered tin and bake in a Dutch oven.

Potato Straws.

Cut raw potatoes about two inches long and about one-eighth of an inch thick. Fry in boiling fat till a golden brown and crisp, drain well on a sieve before the fire, and serve in the centre of a dish of cutlets.

Potatoes and Tomatoes.

Bake some potatoes; cut off the tops carefully, so that they may be replaced. Scoop out all the potato, mix it with a little butter, a dust of cayenne, a little garlic butter about the size of a pea, a little finely chopped parsley, and some tomato purée. Mix all these well together in a saucepan, stir well over the fire, and then refill the potato-cases with it, replace the tops, and strew a few baked bread-crumbs over, and serve very hot.

Red Cabbage Stewed.

(Flemish Recipe.)

Take a fresh cabbage and strip the outer leaves, wash it, and cut it into the thinnest possible slices, beginning from the top. Place it in a stewpan, with about two ounces of clarified melted butter; add some pepper and salt, and stew it very slowly for about four hours in its own juice, stirring it often and pressing it down. When quite tender, add a tablespoonful of vinegar, and mix up thoroughly; keep the cabbage in a hot dish, and serve broiled sausages round it.

Salsify.

Wash and scrape the salsify very white, put it into water with a dessertspoonful of vinegar in it; then put it into a pan of boiling water with two ounces of butter, salt, and a tablespoonful of vinegar. When quite tender, put it to drain on a sieve. Then cut it into short pieces, and again put it into a stewpan, with a tablespoonful of white sauce, the remainder of the butter, and a squeeze of lemon. Shake it over the fire for a few minutes till it is well mixed and very hot, and serve piled high, garnished with fried croûtons.

Salsify Dressed.

Scrape and soak some salsify in water and vinegar; next boil them in plenty of water with salt and a _little_ flour. After they are boiled, toss them up, with a little melted butter and grated cheese.

Fried Salsify.

Wash and scrape the roots of their dark outside skin, and cut it into lengths of three or four inches, when boil it till tender; drain it. Make some French batter, throw the bits of salsify into it, and take them out separately and fry them a light brown; drain well from the fat, and sprinkle a little salt over it and dish quickly.

Salsify or Mock Oysters.

(American Recipe.)

Scrape the roots thoroughly and lay in cold water ten or fifteen minutes. Boil whole till tender, drain, and when cold mash with a wooden spoon to a smooth paste, picking out all the fibres. Moisten with a little milk. Add a tablespoonful of butter, and an egg and a half for every cupful of salsify. Beat the eggs light. Make into round cakes, dredge with flour, and fry brown; or it may be sent up in a fireproof china dish, with bread-crumbs on the top, browned, and steeped in butter.

Salsify Scalloped.

Scrape some salsify, cut it into very short pieces, and boil it till tender. When sufficiently cooked, drain it, and make a white sauce of butter, flour, and cream, with a teaspoonful of essence of anchovy added to it, a little pepper and celery salt. Mix in an egg, and flavour with a little lemon-juice. Put this mixture into scallop-shells, and sprinkle fried bread-crumbs on them, and slightly brown with the salamander.

Scorzonera in Brown Sauce.

Wash the roots and scrape the skin gently off them, and cut them into lengths of three or four inches; put them into boiling water, with a little salt, a small bit of butter, and the juice of a lemon; boil them for an hour, then drain, and serve with a rich Espagnole sauce over them; or a sauce tournée may be substituted for the brown sauce.

Seakale au Parmesan.

Boil the seakale in boiling water for about twenty minutes, or till tender, drain it, and then pour over it half a pint of white sauce, and sprinkle with grated Parmesan, and serve.

Seakale Stewed in Gravy.

Boil the kale for ten minutes in salt and water, drain it well, and put it into a saucepan with as much good brown gravy as will nearly cover it; stew it gently for ten minutes till tender, and send it to table in the gravy very hot.

Seakale, Timbale of.

(Original Recipe.)

Take three or four heads of seakale, boil it till quite soft, drain it on a cloth, cut it in pieces half an inch long; well butter a plain mould, line it with buttered paper, place in it the seakale endways so as to give the appearance of honeycomb when turned out. Make a paste thus: put a gill of water, a small piece of butter, into a little stewpan to boil. When boiling, throw into it a tablespoonful of flour, leave it a few minutes, then stir in one egg and turn it out on a plate until wanted. Take about a pound or rather more of Spanish chestnuts, remove the skin, and pound in a mortar, and then add to it half the quantity of the above paste and a quarter of the quantity of butter, with salt and pepper to taste. Mix all together, add one whole egg and three yolks, pass it through a wire sieve, stir in a gill of white stock or cream, pour it into a mould and steam for half an hour. Serve with truffle sauce; and have ready some truffles cut into fancy shapes, and dipped in white of egg, and quickly ornament the sides and top of the timbale. Little mounds of chopped beetroot should be placed at intervals round the base.

Spinach.

Pick the spinach very carefully; put it into plenty of boiling water and salt, pressing it down with a spoon; boil for ten minutes. Drain and squeeze it, and throw it into cold water to preserve the green colour. Pass it through a wire sieve and return it to the stewpan, with a little salt, a piece of fresh butter, an eggspoonful of castor sugar, the squeeze of a lemon, and a gill of cream. Heat it up in the saucepan after stirring it well, then press it into a plain mould and turn it out, and serve it in the form of diamonds; garnish with fried sippets glazed.

Spinach Chartreuse.

(Original.)

Make a good purée of spinach, with cream and two eggs to make a liaison; add a squeeze of lemon. Take a plain mould and place it on ice. Then take a tumbler and half-fill it with cold water and stand it in the centre of the mould. Pour the purée, into which a little aspic jelly has been whipped, into the mould itself; let it remain on ice till firm, then empty the water from the centre and fill the same with warm water; after a minute take out the tumbler carefully; then place in the interior a mayonnaise of hard-boiled eggs in which some aspic jelly has been stirred into the mayonnaise, and when quite iced turn the mould out, and ornament the top with hard-boiled eggs cut in quarters and red aspic cut in dice, and place mounds of chopped aspic round.

Curried Spinach.

Take some well-cooked spinach and fry it in boiling butter into which a tablespoonful of curry powder has been already fried; add to this a dozen prawns or shrimps and fry all together slowly for one hour.

Serve very hot as an entrée.

Spinach, Croustades of.

Cut some bread into the shape of hearts and slit them all round; fry them in batter. Arrange the hearts in the form of a rosette. Then cut a round of bread, which slit in the same way, and place it in the centre over the points of the hearts. Fry them till they are of a fine brown, then cut out the interior, remove all the crumb, and fill the space left with spinach cream.

Spinach à la Crème.

Take two good pounds of spinach, boil it till quite tender, chop it very fine, and rub it through a coarse wire sieve; season with pepper and salt. Place it in a stewpan, stir over the fire till warm; then pour in a gill of cream, two ounces of butter, and a good saltspoonful of castor sugar. Stir over the fire for five minutes, and press it into a form, turn it out, and garnish with small fried croûtons.

Spinach Fritters.

Boil spinach, thoroughly drain, and mince it; add some grated bread, one grate of nutmeg, and a small piece of sugar. Add as much cream and yolks and whites of eggs as will make the preparation of the consistence of batter, drop the batter into a frying-pan of boiling lard. When the fritters rise, take them out and send to table.

Spinach and Eggs.

Prepare the spinach as for dressing spinach, and cut in the form of large sippets, with a poached egg served on each, and with glazed fried sippets arranged around.

Spinach Omelet.

Make a purée of spinach in the usual way; take two tablespoonfuls of it and stir it into four eggs which have been previously beaten, yolks and whites separately; add a little piece of shalot which has been rubbed through the sieve, add pepper and salt to taste. When thoroughly mixed, put the whole into an omelet-pan, with two ounces of butter, and fry a pale brown; serve very hot.

Spinach Soufflé.

(Original.)

Make a thick purée of spinach, using good broth to mix with it; add half a spoonful of flour, a little salt, and an ounce of butter; let all this boil till very thick; then add the yolks of four or five eggs, a gill of cream, a pinch of castor sugar, and mix all well together. Just before sending to table whip up and add the whites of the eggs and put into the oven for the proper time. Strew hard-boiled egg (yolk and white) passed through the sieve over the top.

Tomato Chartreuse.

(Original Recipe.)

Make a good purée of tomatoes in which some shalot has been minced, and mix with it three well-beaten eggs, a tablespoonful of aspic, and a little salt and cayenne. Have a plain double mould, which must be well buttered; pour some tomato purée into the outer mould, and pour into the centre some rich white sauce in which two whole eggs have been beaten up; add some small button mushrooms, and put this into the inner mould. Tie the mould down with a cloth and steam it like an ordinary custard pudding. It should be kept quite upright; and when turned out on the dish, pour round some Tournée sauce; sprinkle a little grated parsley over the top.

Tomato Cream à l’Irrésistible.

(Original Recipe.)

Cut some tomatoes in slices, oil a plain mould, and arrange the tomatoes all round in circles and at the bottom of the mould; make a white purée of mushrooms, which has been cooked and allowed to cool, and in which, after cooking, half a pint of aspic jelly has been well stirred in. Put this purée into the mould, and put on ice for some hours; turn out, and serve with a little chervil and tarragon salad round the base, and arrange aspic jelly cut in devices on the top. Hard-boiled eggs in quarters should be placed at equal distances on the chervil salad.

Curried Tomatoes.

Cut tomatoes in slices, bake them, grate an apple, chop a shalot small, and fry these in butter till quite tender; add a heaped-up dessertspoonful of curry-powder, four tablespoonfuls of good gravy; simmer all together for a few minutes. Add the tomatoes and a tablespoonful of cocoa-nut milk, a squeeze of lemon-juice, and a tiny bit of sweet chutnee. Serve hot.

Tomato Fritters.

Bake some tomatoes till nearly cooked (they must be rather uncooked), add some Parmesan cheese, and a _little_ very finely chopped shalot. Add as much cream and the white of one egg as will make the preparation of the consistency of batter; drop this batter into a frying-pan of boiling butter, and when the fritters rise take them out and send them to table, just dusting them over with grated Parmesan cheese.

Stuffed Tomatoes à la Financière.

Dip the tomatoes into boiling water, peel them, and scoop out the centres with a small spoon, and place them on a tin dish. Take a lump of butter the size of a walnut, a little mushroom liquor, a tablespoonful of tomato sauce, a dessertspoonful of olive oil, a teaspoonful of chopped parsley and shalots in equal quantities, a little salt and pepper to taste; mix and stir all in a stewpan till quite hot and thoroughly mixed. Fill each tomato with some of this stuffing, and sprinkle them with grated bread-crumbs. Pour a few spoonfuls of olive oil into the dish, and bake for ten minutes and brown with a salamander.

Iced Tomatoes.

(American Recipe.)

Scald the tomatoes for a minute or so and peel carefully, cut out the stalks with a sharp knife, remove about one teaspoonful of the contents and put in a pinch of salt, sugar, and pepper, and as much minced parsley, shalot, and tarragon as will fill the space; boil (that is, reduce) some cream, with an onion and some salt, until quite thick, put a dessertspoonful under each tomato; ice the whole and serve in the dish it is dressed in.

Tomato au Gratin.

Cut some ripe tomatoes in slices, place them in a china baking dish in layers with some chopped onion and bread-crumbs, pepper, and salt, and a little gravy between each layer; cover the top with a last layer of bread-crumbs and a few lumps of butter. Bake for about twenty minutes.

Stuffed Tomatoes à la Milanese.

Take six ripe tomatoes of equal size, cut a circle off the top of each and scoop out the insides. Press the pulp through a sieve, and mix in with it a little salt, cayenne, two ounces of butter broken into little pieces, two tablespoonfuls of bread-crumbs, a large shalot finely minced, a teaspoonful of parsley, and two very large tablespoonfuls of grated Parmesan. Fill the tomatoes with this mixture, put on the tops again, and bake in a moderate oven, or fry them in oil till cooked brown. Mushroom sauce or sauce espagnole round them.

Tomato Omelet.

Take four tomatoes, peel and mince them finely. Mix a tablespoonful of flour with a little milk till it is quite smooth, add three eggs to it (beaten), a little salt, and a dust of cayenne, the tomatoes, and half a minced shalot. Fry the omelet in the usual way, and serve very hot.

Tomatoes à la Portugaise.

Slice half-a-dozen ripe tomatoes, season with pepper and salt, and put little pieces of butter here and there upon them. Mince two onions finely, sprinkle over the tomatoes, cover the saucepan slowly, and steam them for fifteen minutes. Then pour a gill of good brown gravy over them, stir often, and let them simmer till done. Have ready four ounces of freshly boiled rice. Stir this in with the tomatoes and mix thoroughly. Turn out on a hot dish and send brown mushroom sauce in a tureen to hand with it

Tomatoes à la Provençale.

Choose nicely shaped tomatoes, and of an equable shape; divide them in the middle, leaving the blossom side the largest; empty them neatly of their seeds and juice, and have ready a mixture made of two ounces of minced ham, two ounces of mushrooms, two ounces of bread-crumbs, six shalots, a teaspoonful of parsley, a quarter saltspoonful of cayenne, a little bit of salt, two ounces of butter, two yolks of eggs; stew all together, except the eggs and bread-crumbs. After stewing let this mixture cool, then mix in the bread-crumbs and eggs; fill the tomatoes, cover them with fine bread-crumbs and moisten them with clarified butter, and bake them in a brisk oven till they are well coloured.

Tomatoes à la San Francisco.

Procure some small round bell-shaped tomatoes, peel and core them with a column cutter, and fill up the inside with three or four anchovies, cut very small, and stirred in mayonnaise sauce. Have some melted aspic jelly, just beginning to set, in a deep basin; pass with a bodkin or trussing needle a piece of string through the top of each tomato, so that you may dip them into the basin of aspic till they are well coated with the aspic; lay them on ice and remove the string when quite cold; cut little fancy rounds of aspic and lay on the top of each, and on this place a sprig of tarragon which has been dipped into mayonnaise. Cut hard-boiled eggs in quarters and place round the tomatoes, and garnish with chopped aspic, with chervil leaves placed at a distance on it, or arranged in a wreath on the chopped aspic.

Tomato Soufflé.

Prepare some tomato pulp--it must not be too liquid--stir in the yolks of three eggs, and afterwards the whites well beaten. Fill a large soufflé case or a number of small ones, and bake as other soufflés.

Tomato Toast.

Take two good sized tomatoes, put them into boiling water for two minutes, peel and mince them very fine with two red chillies, a little salt, and a small shalot. Put half an ounce of butter in a saucepan with a dessertspoonful of milk; add the tomato mixture, cook it for a few minutes, and mix in a well-beaten egg. Go on cooking till it is the thickness of scrambled eggs, and serve on slices of fried bread, and strew a little parsley passed through the sieve on the top.

Buisson of Truffles.

Cleanse thoroughly as many good-shaped round truffles as may be required, stew them as for truffles à la serviette, and let them cool in the liquor. Take a stale quartern loaf, cut off all the rest, and stamp out or cut the crumb to an oval shape. Cover this with parsley all round and stick a dozen truffles all round it with silver skewers. Pile the rest on the top and serve.

Truffles in Champagne.

Take a dozen black truffles, pick out the eyes, and soak them in warm water for an hour, and then clean with a scrubbing-brush. Wash well. Place at the bottom of a stewpan three slices of fat bacon, a sliced carrot and turnip, three onions, a bayleaf, a bouquet garni, and six cloves. Put in the truffles and half cover them with white stock, let them simmer for half an hour, then add a pint of champagne, and simmer for another half-hour, keeping the lid _closed_. Let them cool, then place the stewpan on ice with a weight over the cover. Drain dry and serve cold. When they are served hot they are not allowed to cool, and served in the gravy.

Green Truffles Stewed.

Peel six large green truffles, cut them into thin slices and put them into a stewpan with half a pint of gravy, a glass of sherry, a bouquet garni, pepper and salt to taste. Cover them close, and let them simmer very slowly for an hour, then add a piece of butter and flour. Stew till thick, then squeeze in the juice of half a lemon, crisp the top of a French roll, arrange it in the centre of the dish. Remove the herbs and put the truffles over the roll.

Truffles à l’Italienne.

Wash clean, wipe, and peel some truffles very thin; put them in a sauté-pan, with a slice of fresh butter, some very finely chopped parsley, shalot, salt and pepper, and put them on the fire and stir them well; in ten minutes they will be done, then drain off part of the butter, and throw in a bit of fresh butter, a small ladleful of sauce espagnole, the juice of one lemon, and a little cayenne pepper.

Truffles à l’Italienne.

(Another way.)

Cut the truffles in fillets and sauce them with sauce italienne, and garnish with glazed sippets.

Truffles à la Serviette.

Take some fine large truffles, wash and brush them well in cold water. When perfectly clean, line a stewpan with slices of bacon, put in the truffles with a bunch of parsley, green onions, and thyme, two bayleaves, half a dozen cloves, and a little sweet basil; pour in sufficient rich veal gravy to cover them, with the addition of a pint of champagne, boil them very gently for an hour, then draw them aside and let them cool in the gravy. Heat them up afresh when they are wanted for table; they must be lifted out very tenderly and drained on a clean cloth, and dished up on a snow-white napkin.

Turnips à la Béchamel.

Cut some finely-grained turnips in quarters and pare them into balls of equal size; arrange them in a stewpan, and nearly cover them with good veal stock; add a little salt, a small lump of sugar, and boil them quickly until they are quite tender, but not at all broken; dish them up and pour over a rich thick white béchamel sauce.

Turnips à la Française.

Cut them into cubes or scoop them out as balls with cutters, then boil them in salt and water with a piece of butter. White sauce in which a little nutmeg has been grated should be poured over them.

Turnips stewed in Butter.

Take some young turnips, wash and dry them, pare them, slice them to half an inch thick, and divide them into dice. Now dissolve one ounce of butter for each half-pound of turnips, and stew them gently for nearly an hour. When half cooked, add salt and white pepper to taste. These can be served by themselves or dished up in the centre of an entrée.

Turnip Pudding à la Brisse.

Wash, blanch, and peel some large turnips. Cut them into slices and cook in a saucepan with melted butter; add salt, pepper, and pinch of powdered sugar, and stir in some very thick béchamel sauce, boil for a minute, pass through a tammy and add sufficient eggs to make the purée a good substance, pass it into a well-buttered mould, which has a well in the centre, cook it in a bain-marie or some substitute, and when done turn out of the mould, garnish the centre with prettily cut vegetables which have been cooked in béchamel sauce.

This dish can also be made with carrots or spinach.

Vegetables Curried.

Take the remains of any cooked vegetables, the greater variety the better; fry them in butter, with a little onion and a dessertspoonful of curry powder, a teaspoonful of desiccated cocoa-nut, and half a teacupful of milk. Let all these stew slowly for an hour. Serve with rice.

Vegetable Macédoine.

Take any vegetable that is in season, such as carrots, turnips, Jerusalem artichokes, small onions, asparagus tops, branches of cauliflower, cucumbers, peas, French beans, &c. Boil them separately, drain them, toss them up in a yellow sauce, and serve.

Vegetable Marrow Chips.

Bake partially a vegetable marrow, then cut it into pieces like potato chips, or into lengths like potato ribbons, throw some salt over and fry them in hot dripping, mount them high in a dish, and sprinkle Parmesan cheese over. This dish can also be served without the cheese.

Vegetable Marrow à l’Espagnole.

Slice a Spanish onion and two good-sized tomatoes, and fry them in about half an ounce of butter. Then cut a vegetable marrow into neat square pieces, add a little hot stock, and pepper and salt. Let all simmer together till the marrow is cooked, and serve very hot.

Vegetable Marrow à l’Italienne.