* * * * *
EGGS AND TOMATOS.
Peel the skins from a dozen large tomatos, put four ounces of butter in
a frying pan, add some salt, pepper, and a little chopped onion; fry
them a few minutes, add the tomatos, and chop them while frying; when
nearly done, break in six eggs, stir them quickly, and serve them up.
* * * * *
TO FRICASSEE EGGS.
Boil six eggs for five minutes, lay them in cold water, peel them
carefully, dredge them lightly with flour, beat one egg light, dip the
hard eggs in, roll them in bread crumbs, seasoned with pepper, salt, and
grated nutmeg; cover them well with this, and let them stand some time
to dry--fry them in boiling lard, and serve them up with any kind of
rich, well seasoned gravy, and garnish with crisped parsley.
* * * * *
SAUCES.
FISH SAUCE, TO KEEP A YEAR.
Chop twenty-four anchovies, bones and all, two shallots, a handful of
scraped horse radish, four blades of mace, one quart of white wine, one
pint of anchovy liquor, one pint of claret, twelve cloves, and twelve
pepper corns; boil them together till reduced to a quart, then strain it
off into a bottle for use Two spoonsful will be sufficient for a pound
of butter.
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