Tomato omelette

 Put two yolks of eggs into a basin, a teaspoonful of flour, pepper and salt, a little scraped onion, a little lemon rind, and a teacupful of milk. Cut up a tomato in slices; whip the whites of the eggs to a stiff froth, then add the sliced tomato to the mixture; mix in lightly the whites of the eggs. Have ready in a frying-pan two ounces of butter, hot; cook over a slow fire for ten minutes, stirring a little. When set, brown the top in front of the fire; roll it in the shape of an olive, and serve very hot.

Turbot fillet a la Cardinal

Have ready half a pint of mock mayonnaise, in which three leaves of white gelatine has been dissolved; when almost cold, cover each fillet carefully with mock mayonnaise, then chop the coral of a hen lobster. When set, edge each fillet around with coral and dish up on a bed of lettuce finely shredded, then put a border of lettuce around the dish and a little in the centre. Split the tail of a small lobster and dish up on the lettuce in the centre, and decorate around with the small claws of a lobster; put on each fillet a small leaf of aspic jelly. If lobster is not obtainable for these dishes, take the yolks of a couple of boiled eggs and colour it with a few drops of carmine ; pass it through a sieve on to a plate, and put into the oven. Let it get thoroughly dry without browning it, then rub it well together. It should be a bright coral colour. The spawn of the lobster dried and pounded will do for these dishes.

Green Pea Soup

Put the shells of a peck of peas into a large pan with a quarter of a pound of fat bacon sliced, three onions, a handful of parsley, a bunch of mint, a dessertspoonful of salt, one of sugar, a little pepper, a bunch of savoury herbs, and two quarts of stock. Let them simmer for three hours. When quite tender pass it through a fine wire sieve, previously having boiled a good handful of spinach, and if spinach is not obtainable, a good handful of green cabbage will do as well. This should be passed through with the other ingredients. Add to it a pint of new milk, and a teaspoonful of cornflour mixed with milk. Bring to the boil, stirring all the time with two tablespoonfuls of green peas cooked, and a teaspoonful of Worcester sauce. Serve hot.

Mulligatawny Soup (Clear)

 

Make a second stock from the bones, boil it, adding fresh vegetables, filling the stock pot with water, and adding any other bones you may have to it. Let it simmer all day, then strain it off and add the bones of a raw rabbit chopped up, which some entrees have been prepared from. For two quarts of clear Mulligatawny there should be three quarts of stock put into the sauce- pan, three large apples sliced, four large onions, and a • bunch of savoury herbs, a little celery, and the whites and shells of two eggs, and a pound of beef (which should pass through the mincing machine), one table- spoonful of curry powder seasoned with salt to taste. Stir over the fire until boiled, then let it simmer for three hours. It is necessary to keep the soup simmering the whole of the time on the fire, as it should be very clear and bright. Strain it through a sieve, put into it a few small quenelles of rabbit formed with a teaspoon, and some boiled rice, served on a napkin. It can also be served with some chicken or any white meat cut into dice, and a little picked chervil or parsley. Serve very hot. All clear soups should be freed from fat with paper.

Eggs in aspic

Boil the eggs hard and make an aspic jelly with three ounces of white-leaf gelatine, one quart of stock or water. The stock that a rabbit or chicken has been boiled in makes a nice aspic. If water is used; a tea spoonful of Liebig’s must be added, a bunch of savoury herbs, carrot, and onion, a little celery, a teaspoonful of Worcester sauce, a bay leaf, salt, and the white of an egg; whisk over the fire until it comes to the boil, then add a teaspoonful of vinegar and one lump of loaf sugar. Let it stand for three minutes, when it should be quite clear. Strain it through a napkin. Settle in the bottom of a dariol mould, and decorate with a little truffle and tomato. Cut the eggs in halves and put the yolk side to the bottom. Put about a teaspoonful of aspic to set it. When the eggs are set in the bottom, fill the mould up with aspic and let it set quite firm. Dip into hot water and turn out on a dish, and chop aspic and put around. Serve for second course or supper dish.

Pressed beef

 Take ten pounds of brisket or ribs of beef, a pound of common salt, a wineglass of vinegar, two ounces of salt- petre, half a pound of moist sugar, a dozen bay leaves, half an ounce of cloves, the same of mace, and of pepper corns, three cloves of garlic pound the saltpetre and mix with the salt. Warm this mixture, then rub well into the beef (this is best done in a deep, large dish). Turn every day for a fortnight, then wash off the spice, put into a pot and just cover with water. Place slices of mixed vegetables into the pot with it, and a few bay leaves. Let it simmer four hours, then bone it and press it in a Yorkshire tin with a baking sheet over the top. When quite cold, trim it and glaze it. Decorate with aspic jelly and parsley.

Roast Fillet of Veal

 Take a fillet of veal - ten pounds - and stuff it with a good veal stuffing; put it into a baking tin and roast it for two hours, baste it well when done. Dish up and make a nice brown gravy from the dripping tin ; after the fat has been strained away put in a tablespoonful of flour, the juice of a lemon, a little salt and pepper, a little browning and a little water. Stir over the fire until it thickens, then strain it over the veal; send to table with rolls of bacon and slices of tomato around.