Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

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    lamb cutlets, brush over with a beaten egg, roll in bread crumbs. Use the small red toes of the lobster for a point to every cutlet, press them up where the bone comes. Fry in sweet butter, a light brown. Serve with or without gravy. Tongue Stew. Put a fresh tongue in cold water, add three pounds of lean beef; let it boil four hours ; add carrots, potatoes and other vegetables if desired. Biown a little flour to thicken the gravy. One half glass wine, fifteen or twenty cloves, salt, pepper. Strain the gravy to get out all bones, peel the tongue, return it to the gravy, but take out the beef, and not send it to the table. Scolloped Clams.—Chop the soft part of the clams ; having well cleaned the shells fill the half shells with the chopped clams, season with pepper, mace, or nut- meg ; spread over the top, bread or cracker crumbs, and bits of butter. Bake a few minutes of a light brown. ° Chicken Croquettes.-Mince very fine one cold chicken and two sweet breads, (previously parboiled,) season with salt, pepper, a little nutmeg. Take a tumbler of cream, two tablespoonfuls of butter, four of our, a little salt, mis and boil, then stir into the 2