By Des Moines. Plymouth church
Поваренная книга 1876
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Into this put one quart of scallops, chopped fine and the breast of one small boiled chicken, cut fine. Add a pint of cream, a lump of butter rubbed with a tablespoonful of flour, pepper and salt. Let this boil two or three minutes until of the consistency of cream and serve. FISH. 27 FRIED SMELTS. Draw the smelts at the gills, wipe them dry, dip them in beaten eggs, then in bread crumbs fry in hot, deep fat. Serve them crisp and dry with Tartar Sauce. ; CREAM SALMON OR TROUT. Have the head and tail cut off, put the fish into boiling water which has been slightly salted and simmer for five minutes, then remove from the fire and drain.
Two pounds of any kind of meat trimmings or odd pieces, two onions, two carrots, two ounces of rice, one pint of split peas, four quarts of cold water, one teaspoonCut the meat and vegetables in ful of salt, a little pepper. pieces, add the rice and peas, season with the salt and pepper put all into a jar, fill in with the water, cover closely and bake for four hours, then strain and serve. ; This soup is very good and wholesome, and can be in the oven when the top of the stove is occupied. made BISQUE OF CLAMS.
Lobster tail is curled under if fresh, or if alive when ; ; A boiled, LOBSTER NEWBURG. The meat from two lobsters cut into one-inch pieces put the lobster into the sauce pan with one ounce of butter, a little salt, one-half saltspoon of cayenne and two truffles chopped fine cook together for five minutes, then add one wine glass of sherry. Beat the yolks of three eggs in a bowl with one-half pint of cream, add to the lobster, stir serve very hot. all together for two minutes longer ; ; ; BROILED FRESH MACKEREL.