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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/7223-8.txt b/7223-8.txt new file mode 100644 index 0000000..944448e --- /dev/null +++ b/7223-8.txt @@ -0,0 +1,5383 @@ +The Project Gutenberg EBook of The Belgian Cookbook, by Various + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: The Belgian Cookbook + +Author: Various + +Editor: Mrs. Brian Luck + + +Release Date: January, 2005 [EBook #7223] +[This file was first posted on March 27, 2003] +Last updated: April 29, 2013 + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK THE BELGIAN COOKBOOK *** + + + + +Produced by David Starner, Sergio Cangiano, and the Online +Distributed Proofreading Team + + + + + + + + +THE BELGIAN COOK-BOOK + +By Various + +Edited By Mrs. Brian Luck + + +1915 + + + "Lucullus, whom frugality could charm, + Ate roasted turnips at the Sabine Farm." + + + + +PREFACE + +The recipes in this little book have been sent by Belgian refugees from +all parts of the United Kingdom, and it is through the kindness of these +correspondents that I have been able to compile it. It is thought, also, +that British cooking may benefit by the study of Belgian dishes. + +The perfect cook, like Mrs. 'Arris or the fourth dimension, is often +heard of, but never actually found, so this small manual is offered for +the use of the work-a-day and inexperienced mistress and maid. It is not +written in the interests of millionaires. The recipes are simple, and +most inexpensive, rather for persons of moderate means than for those +who can follow the famous directions for a certain savory: "Take a +leg of mutton," etc. A shelf of provisions should be valued, like +love-making, not only for itself but for what it may become. + +SAVORIES: If you serve these, let them be, like an ankle, small and neat +and alluring. This dish is not obligatory; recollect that it is but a +culinary work of supererogation. + +SOUP: Let your soup be extremely hot; do not let it be like the +Laodiceans. You know what St. John said about them, and you would be +sorry to think of your soup sharing the fate which he describes with +such saintly verve. Be sure that your soup has a good foundation, and +avoid the Italian method of making _consommé_, which is to put a pot of +water on to warm and to drive a cow past the door. + +FISH: It is a truism to say that fish should be absolutely fresh, yet +only too many cooks think, during the week-end, that fish is like the +manna of the Hebrews, which was imbued with Sabbatarian principles +that kept it fresh from Saturday to Monday. I implore of you to think +differently about fish. It is a most nourishing and strengthening +food--other qualities it has, too, if one must believe the anecdote of +the Sultan Saladin and the two anchorites. + +MEAT: If your meat must be cooked in water, let it not boil but merely +simmer; let the pot just whisper agreeably of a good dish to come. +Do you know what an English tourist said, looking into a Moorish +cooking-pot? "What have you got there? Mutton and rice?" "For the +moment, Sidi, it is mutton and rice," said the Moorish cook; "but in +two hours, inshallah, when the garlic has kissed the pot, it will be the +most delicious comforter from Mecca to Casa Blanca." Simmer and season, +then, your meats, and let the onion (if not garlic) just kiss the pot, +even if you allow no further intimacy between them. Use bay-leaves, +spices, herbs of all sorts, vinegar, cloves; and never forget pepper and +salt. + +Game is like Love, the best appreciated when it begins to go. Only +experience will teach you, on blowing up the breast feathers of a +pheasant, whether it ought to be cooked to-day or to-morrow. Men, as a +rule, are very particular about the dressing of game, though they may +not all be able to tell, like the Frenchman, upon which of her legs a +partridge was in the habit of sitting. Game should be underdone +rather than well done; it should never be without well-buttered toast +underneath it to collect the gravy, and the knife to carve it with +should be very, very sharp. + +VEGETABLES: Nearly all these are at their best (like brunettes) just +before they are fully matured. So says a great authority, and no doubt +he is thinking of young peas and beans, lettuces and asparagus. Try to +dress such things as potatoes, parsnips, cabbages, carrots, in other +ways than simply boiled in water, for the water often removes the flavor +and leaves the fiber. Do not let your vegetable-dishes remind your +guests of Froissart's account of Scotchmen's food, which was "rubbed in +a little water." + +SWEETS: It is difficult to give any general directions for sweets. They +should be made to look attractive, and they should be constantly varied. +The same remarks apply to savories, which last ought always to be highly +seasoned, whether hot or cold. + +MADE DISHES are a great feature in this little book. I have tried to +help those small households who cook, let us say, a leg of mutton on +Sunday, and then see it meander through the week in various guises till +it ends its days honorable as soup on the following Friday. Endeavor +to hide from your husband that you are making that leg of mutton almost +achieve eternal life. It is noticeable that men are attracted to a house +where there is good cooking, and the most unapproachable beings are +rendered accessible by the pleasantness of a _soufflé_, or the aroma of +a roast duck. You must have observed that a certain number of single men +have their hearts very "wishful" towards their cook. Not infrequently +they marry that cook; but it is less that she is a good and charming +woman than that she is a good and charming cook. Ponder this, therefore; +for I have known men otherwise happy, who long for a good beef-steak +pudding as vainly as the Golden Ass longed for a meal of roses. Try +these recipes, for really good rissoles and hashes. Twice-cooked meat +can always be alleviated by mushrooms or tomatoes. Remember that the +discovery of a new dish is of more use than the discovery of a new +star,--besides which, you will get much more praise for it. And if on +Wednesday you find that you have to eat the same part of the very same +animal that you had on Monday, do not, pray, become exasperated; treat +it affectionately, as I treat my black hat, which becomes more ravishing +every time that I alter it. Only, do not buy extravagant make-weight for +a scrap of cold meat that would be best used in a mince patty, or you +will be like a man keeping a horse in order to grow mushrooms. + +And, lastly, the good cook must learn about food what every sensible +woman learns about love--how best to utilize the cold remains. + +M. LUCK. + + + + +PART I + + + + +CAULIFLOWER SOUP + +After you have boiled a cauliflower, it is a great extravagance to throw +away the liquor; it is delicately flavored and forms the basis of a good +soup. Wash well your cauliflower, taking great care to remove all grit +and insects. Place it to simmer with its head downwards, in salted +water; and, when it is tender, remove it. Now for the soup. Let all the +outer leaves and odd bits simmer well, then pass them through a sieve. +Fry some chopped onions, add the liquor of the cauliflower and the +pieces that have been rubbed through the sieve, add a little white +pepper and a slice of brown bread. Let all cook gently for half-an-hour, +then, just before serving it, take out the slice of bread and sprinkle +in two teaspoonfuls of grated Gruyere cheese. + + + + +FISH SOUP + +When you buy fish and have it filleted, ask for the bones and trimmings +to be sent also. Put a quart of milk to heat and add to it a bunch of +mixed herbs, a few minced shallots, parsley, pepper and salt. Throw in +your fish and cook for an hour. If you have any celery put in a piece, +or two or three white artichokes. Strain the soup, taste it, and add +more salt or more milk as you think necessary. Return to the pan. Take +the yolk of an egg and just before taking the soup from the fire, stir +it quickly in. This soup must never boil. It should be made out of the +very white fish, excluding herring and mackerel. + + + + +STARVATION SOUP + +If you have a pork-bone from the fresh meat, let it boil in water for +an hour. Put the pan to cool and take off the fat, and remove the bone. +Replace the pan on the fire and throw into it two pounds of Brussels +sprouts. Do not add onions to this soup but leeks, and the hearts of +cabbage. Pepper and spice to taste. Rub it through a sieve and let it be +thick enough to form a thin purée. + + + + +IMMEDIATE SOUP, OR TEN MINUTES SOUP + +Into a quart of boiling water throw two tablespoonfuls of either +semolina or tapioca: let it boil for eight minutes with a dust of salt +and pepper. Meanwhile, take your tureen, put quickly into it two yolks +of very fresh eggs, add two pats of butter and two small spoonfuls of +water to mix it. Stir quickly with the spoon, and when the soup has done +its eight minutes' boiling, pour it on the egg and butter in the tureen. +This is an extremely good soup. It is rendered still better by a small +quantity of Bovril. + + + + +CHERVIL SOUP + +Put a bone of veal on to cook in water, with four or five potatoes, +according to the quantity desired. When these are tender, pass them +through the tammy and return them to the soup. Chop up the chervil, +adding to it half a dessert-spoonful of cornflour. Quarter of an hour +before serving, put in the chervil, but take the cover off the pot, so +that it remains a good green color. Pepper and salt to be added also. + +[_V. Verachtert, Café Appelmans, Anvers._] + + + + +A GOOD PEA SOUP + +Soak your dried peas over-night. The following day boil some fresh +water, and throw in the peas, adding a few chopped onions and leeks, +with pepper and salt. Let the soup simmer for three hours on the top of +the stove, giving it a stir now and then. If you have a ham-bone, that +is a great improvement, or the water in which some bacon has been boiled +is a good foundation for the soup, instead of the fresh water. + +[_Mdlle. M. Schmidt._] + + + + +WATERZOEI + +This is an essentially Flemish soup. One uses carp, eels, tench, roach, +perches, barbel, for the real waterzoei is always made of different +kinds of fish. Take two pounds of fish, cut off the heads and tails, +which you will fry lightly in butter, adding to make the sauce a mixed +carrot and onion, three cloves, a pinch of white pepper, a sprig of +parsley, one of thyme, a bay-leaf; pour in two-thirds of water and +one-third of white wine till it more than covers the ingredients and let +it simmer for half-an-hour. Then the pieces of fish must be cut an equal +size, and they are placed to cook quickly in this liquor for twenty +minutes. Five minutes before serving add a lemon peeled and cut into +slices and the pips removed. Some people bind the sauce with breadcrumbs +grated and browned. You serve, with this dish, very thin slices of bread +and butter. For English tastes, the heads and tails should be removed +when dressing the dish. + + + + +A GOOD BELGIAN SOUP + +is called _crême de sauté_. Itself one of the most wholesome of +vegetables, watercress combines admirably with potatoes in making soup. +Wash, dry, and chop finely four ounces of the leaves picked from the +stalks, fry slowly for five minutes with or without a thinly-sliced +onion, add one pound of potatoes cut in small dice, and fry, still very +slowly, without browning; pour in one quart of water or thin stock, +simmer gently, closely-covered, for from thirty-five to fifty minutes, +rub through a hair sieve, and having returned the puree to the saucepan +with a half-teaspoonful of castor sugar, and salt and cayenne to taste, +thicken with one table-spoonful of flour stirred smoothly into one +breakfast-cupful of cold milk; boil up sharply, and serve sprinkled with +watercress. + +[_E. Haig._] + + + + +BELGIAN PURÉE + +Cook two pounds of Brussels sprouts in boiling water. Take them out, +drain them and toss them in butter for five minutes, sprinkle them with +a teaspoonful of flour, and then cook them in gravy (or meat extract and +water), fast boiling, over a good fire, and keep the lid of the saucepan +off so that they may remain green. Pass them through the sieve, leave +them in ten minutes, bind the mixture with the yolks of three eggs, a +pint of milk; then at the last minute one dessert-spoonful of butter for +each pint and a half of soup. + + + + +AMBASSADOR SOUP + +A pint and a half of either fresh peas, or of dried peas that have been +soaked for six hours in cold water; a leek, and three onions chopped +finely. Simmer till the peas are tender, then pass all through the +sieve. Well wash some sorrel and chop it, and add as much as will be +to your taste. In another pan cook five tablespoonfuls of rice, and add +that to your soup. Simmer up again, stirring it all very well. This soup +should be of a green color. + +[_Mme. Georges Goffaux._] + + + + +CRECY SOUP (BELGIAN RECIPE) + +Take ten carrots, two onions, one leek, five potatoes, and cook all +gently in water, with salt and pepper; when they are tender, rub them +through the sieve and serve it very hot. + +[_G. Goffaux._] + + + + +FLEMISH SOUP + +To two pounds of washed and picked Brussels sprouts add ten potatoes, +two onions, two leeks, salt, pepper. Cook all gently and pass through a +sieve. Add at the last moment a sprinkle of chopped chervil. + +[_G. Goffaux._] + + + + +TOMATO PURÉE + +Begin by cleaning four potatoes, two leeks, a celery, four carrots, +three pounds of big tomatoes; well wash all these vegetables and cut +them in dice, the tomatoes a little larger. Cook them all gently for an +hour in nearly two pints of gravy, to which you have already added +two thick slices of bread and a pinch of salt. Take care that your +vegetables do not stick to the bottom of the pan. When all is well +cooked, pass it through a fine tammy. Add more gravy, or water and meat +juice; make it of the consistency that you wish. Bring it to the boil +again over the fire, adding pepper and salt, and just before serving a +bit of fresh butter also. It is a great improvement to add at the last +minute the yolk of an egg, mixed in a little cold water, quickly stirred +in when the soup is off the fire. + +The three recipes for seven or eight persons. + +[_G. Kerckaert._] + + + + +ONION SOUP + +Mince some thick onions, five or six, and let them color over the fire +in butter. Add a dessert-spoonful of flour, sprinkling it in, and +the same amount in gravy; thicken it with potatoes and when these +are cooked, peas, all through a sieve. Bring the purée to the right +consistency with milk, and let it simmer for a few minutes before +serving, adding pepper and salt. + +[_Gabrielle Janssens._] + + + + +POTAGE LEMAN + +Make a good gravy with one and one-half pounds of skirt of beef. With +one half of the gravy make a very good purée of peas--if possible the +green peas--with the other half make a good purée of tomatoes. Combine +the two purées, adding pepper and salt and a dust of cayenne. For each +guest add to the soup a teaspoonful of Madeira wine, beat it all well +and serve quickly. Or add, instead of Madeira, one dessert-spoonful of +sherry wine. + +This celebrated soup is honored by the name of the glorious defender of +Namur. + +[_Gabrielle Janssens._] + + + + +TOMATO SOUP + +Boil together six medium potatoes, a celery, two leeks, two carrots, and +a pound of fresh tomatoes, with pepper, salt and a leaf of bay. Pass all +through the sieve. Fry two or three chopped onions in some butter and +add the soup to them. Boil up again for twenty minutes before serving. +If you have no fresh tomatoes, the tinned ones can be used, removing the +skin, at the same time that you add the fried onions. + +[_Mme. van Praet._] + + + + +SOUP, CREAM OF ASPARAGUS + +Boil some potatoes and pass them through the sieve, add the +asparagus-tops, with a pat of butter for each four tops; thin the soup +with extract of meat and water, and at the last moment stir in the raw +yolks of two eggs, and a little chopped parsley. + +[_Mme. van Praet._] + + + + +GREEN PEA SOUP + +Put half a pound of dry green peas to soak overnight in water, with a +teaspoonful of bicarbonate of soda in it. In the morning take out the +peas and put them on the fire in about three-and-a-half pints of water. +When the peas are nearly cooked, add five big potatoes. When all is +cooked enough for the skins to come off easily, rub all through a sieve. +Fry in some butter four or five onions and five or six leeks till they +are brown, or, failing butter, use some fat of beef; add these to +the peas and boil together a good half-hour. If possible, add a pig's +trotter cut into four, which makes the soup most excellent. When ready +to serve, remove the four pieces of trotter. Little dice of fried bread +should be handed with the soup. + +[_V. Verachtert._] + + + + +VEGETABLE SOUP + +Fry four onions till they are brown. Add them to three pints of water, +with four carrots, a slice of white crumb of bread, five potatoes, a +celery and a bunch of parsley, which you must take out before passing +the soup through the sieve. A few tomatoes make the soup better; if they +are tinned, do not add them till after the soup has been passed through +the tammy; if they are fresh, put them in with the other vegetables. +Simmer for an hour, add pepper and salt before serving. + +[_V. Verachtert._] + + + + +MUSHROOM CREAM SOUP + +On a good white stock foundation, for which you have used milk and a +bone of veal, sprinkle in some ground rice till it thickens, stirring it +well for twenty minutes. Wash and chop your mushrooms, and fry them in +butter. Add the yolk of an egg and bind it. This is a delicious soup. + +[_Mme. van Marcke de Lunessen._] + + + + +THE SOLDIER'S VEGETABLE SOUP + +(Eight to ten persons) + +Peel three pounds of vegetables. Put them in a large pot with all the +vegetables that you can find, according to the season. In the winter you +will take four celeries, four leeks, two turnips, a cabbage, two onions, +pepper and salt, two-penny-worth of bones, and about five and one-half +quarts of water. Let it all boil for three hours, taking care to add +water so as to keep the quantity at five quarts. Rub all the vegetables +through a tammy, crushing them well, and then let them boil up again +for at least another hour. The time allotted for the first and second +cooking is of the greatest importance. + + + + +LEEK SOUP + +Cut up two onions and fry them till they are brown; you need not use +butter, clarified fat will do very well. Clean your leeks, washing them +well; cut them in pieces and fry them also; add any other vegetables +that you have, two medium-sized potatoes, pepper, salt, and a little +water. Let all simmer for three hours, and pass it through a fine sieve. +Let there be more leeks than other vegetables, so that their flavor +predominates. + +[_Mme. Jules Segers_.] + + + + +CELERIS AU LARD + +Take one pound of celery, cut off the green tops, cut the stems into +pieces two-thirds of an inch long; put into boiling salted water, and +cook till tender. Take one-half pound potatoes, peel and slice, and add +to the celery, so that both will be cooked at the same moment. Strain +and place on a flat fire-proof dish. Prepare some fat slices of bacon, +toast them till crisp in the oven; pour the melted bacon-fat over the +celery and potato, adding a dash of vinegar, and place the rashers on +top. Serve hot. + +Leeks may be prepared in the same way. + + + + +CABBAGE WITH SAUSAGES + +Cut a large cabbage in two, slice and wash, put it into boiling water +with salt, and when partly cooked, add some potatoes cut into smallish +pieces. Cook all together for about an hour; then drain. Put some fat +in a saucepan, slice an onion, brown it in the fat, add the cabbage +and potato, and stew all together for ten minutes; then dish. Bake some +sausages in the oven and dish them round the cabbage; serve hot. + +_Another way (easier)_ + +Stew the cabbages, potato and sausages all together and dish up neatly. + + + + +LEEKS À LIEGOISE Take enough of leeks to make the size of dish required; +if they are very thick, cut in two lengthwise; cut off the green tops; +leaving only the blanched piece of stalk; put them into boiling salted +water and cook thoroughly about one hour: strain and dish neatly on a +fish-drainer. Have ready some hard-boiled eggs; shell them, cut in two, +and place round the leeks; serve hot with melted butter, or cold with +mayonnaise sauce. + +N. B. The water in which the leeks have been boiled makes a wholesome +drink when cold, or a nourishing basis for a vegetable soup. + +[_From Belgians at Dollarfield, N.B._] + + + + +A SALAD OF TOMATOES + +To make a tomato salad you must not slice the fruit in a dish and +then pour on it a little vinegar and then a little oil; that is not +salad--that is ignorance. + +Take some red tomatoes, and, if you can procure them, some golden ones +also. Plunge each for a moment in boiling water, peel off the skin, but +carefully, so as not to cut through the flesh with the juice. Take +some raw onion cut in slices; if you do not like the strong taste, use +shallot; and lay four or five flat slices on the bottom of the salad +dish. Put the tomato slices over them, sprinkle with salt and just a +dust of castor sugar. In four hours lift the tomatoes and remove +the onions altogether. Make in a cup the following sauce: Dissolve a +salt-spoonful of salt in a teaspoonful of tarragon vinegar. Stir in +a dessert-spoonful of oil, dropping it slowly in, add a very little +mustard, some pepper and a sprinkle of chopped chervil. Some people like +chopped chives. Pour this over the tomato salad and leave it for an hour +at least before serving it. + + + + +POTATOES AND CHEESE + +Every one likes this nourishing dish, and it is a cheap one. Peel some +potatoes and cut them in rounds. In a fireproof dish put a layer of +these, sprinkle them with flour, grated cheese, pepper, salt, a few pats +of butter. Then some more potatoes, and so on till the dish is full. +Beat the yolks of two eggs in a pint of milk, add pepper and salt +and pour it over the dish. Leave it on the top of the stove for five +minutes, then cook it for half-an-hour in a moderate oven. Less time may +be required if the dish is small, but the potatoes must be thoroughly +cooked. The original recipe directs Gruyère cheese, but red or pale +Canadian Cheddar could be used. + + + + +FRIDAY'S FEAST + +Cook a medium cabbage till it is tender, and all the better if you can +cook it in some soup. When tender, mince it and rub it through a sieve. +Boil at the same time three pounds of chestnuts, skin them, keep ten +whole, and rub the others through the sieve, adding a little milk to +make a purée. Mix the purée with the cabbage, adding salt, pepper, and a +lump of butter the size of a chestnut. Press it into a mold and cook it +in a double saucepan for quarter of an hour. Take it out and decorate +with the whole chestnuts. + + + + +RED CABBAGE + +Take half a red cabbage of medium size, chop it very finely and put it +in a pan; add a little water, salt, and pepper, three or four potatoes +cut in fine slices and five lumps of sugar. Let it all simmer for two +hours with the lid on. Then take off the cover and let it reduce. +Before serving it, add either a bit of fat pork or some gravy, with a +dessert-spoonful of vinegar. Stir it well before sending it to table. + +[_Mrs. Emelie Jones_.] + + + + +ASPARAGUS À L'ANVERS + +Clean a bunch of asparagus and cook it in salt water for fifteen +minutes. To do this successfully, tie the bunch round with some tape and +place it upright in a pan of boiling water. Let the heads be above the +water so that they will get cooked by the steam and will not be broken. +Simmer in this way to prevent them moving much. Meanwhile, hard-boil +three eggs and chop some parsley. Lay the asparagus on a dish and +sprinkle parsley over it, place round the sides the eggs cut in halves +long-ways, and serve as well a sauce-boat of melted butter. + +[_Mrs. Emelie Jones_.] + + + + +COOKED LETTUCE + +Very often you will find that you cannot use all your lettuces, that +they have begun to bolt and are no good for salad. This is the moment +to cook them. Discard any bad leaves and wash the others carefully. Boil +them for twelve minutes, take them off the fire, drain them and dry them +in a clean cloth so as to get rid of all the water. Mince them finely, +then put them into a saucepan with a lump of butter, pepper and salt. +Stir till they begin to turn color, then put in a thimbleful of flour +melted in milk. Stir constantly, and if the vegetable becomes dry, +moisten with more flour and milk. Let it simmer for quarter of an hour, +and turn it out as a vegetable with meat. + + + + +STUFFED CAULIFLOWER + +Pick over a fine cauliflower, and plunge it for a moment in boiling +water. Look over it well again and remove any grit or insects. Put it +head downwards in a pan when you have already placed a good slice of +fat bacon at the bottom and sides. In the holes between the pan and +the vegetable put a stuffing of minced meat, with breadcrumbs, yolks +of eggs, mushrooms, seasoning of the usual kinds, in fact, a good +forcemeat. Press this well in, and pour over it a thin gravy. Let it +cook gently, and when the gravy on the top has disappeared put a dish +on the top of the saucepan, turn it upside down and slip the cauliflower +out. Serve very hot. + + + + +GOURMANDS' MUSHROOMS + +There was a man in Ghent who loved mushrooms, but he could only eat them +done in this fashion. If you said, "Monsieur, will you have them tossed +in butter?" he would roar out, "No--do you take me for a Prussian? Let +me have them properly cooked." + +Melt in a pan a lump of butter the size of a tangerine orange and +squeeze on it the juice of half a lemon. The way to get a great deal of +juice from a lemon is to plunge it first of all for a few minutes, say +five minutes, in boiling water. When the butter simmers, throw in a +pound of picked small mushrooms, stir them constantly, do not let them +get black. Then in three or four minutes they are well impregnated with +butter, and the chief difficulty of the dish is over. Put the saucepan +further on the fire, let it boil for a few minutes. Take out the +mushrooms, drain them, sprinkle them with flour, moisten them with +gravy, season with salt and pepper, put them back in the butter and +stir in the yolk of an egg. Add also a little of the lemon juice that +remains. While you are doing this you must get another person to cut and +toast some bread and to butter it. Pour on to the bread the mushrooms +(which are fit for the greatest saints to eat on Fridays), and serve +them very hot. + + + + +POMMES CHÂTEAU + +Take twenty potatoes, turn them with a knife into olive shape, boil +them in salted water for five minutes; drain them and put them on a +baking-tin with salt and butter or dripping. Cook them in a very hot +oven for thirty minutes, moving them about from time to time. Sprinkle +on a little chopped parsley before serving. + + + + +CHIPPED POTATOES + +Take some long-shaped potatoes, peel them and smooth them with the +knife. Cut them into very thin rounds. + +Heat the grease pretty hot, dry the slices of potato with a cloth, put +them into the frying basket and plunge them into the fat. When they are +colored, take the basket out, let the fat heat up again to a slightly +higher temperature, and re-plunge the basket, so that the slices become +quite crisp. Serve with coarse salt sprinkled over. + + + + +CHICORY À LA FERDINAND + +Boil and chop in medium-sized pieces the chicory, mince up a few chives +according to your taste and heat both the vegetables in some cream, +adding salt and pepper. Pour on a dish and decorate with chopped +hard-boiled eggs. + + + + +APPLES AND SAUSAGES + +This dish comes from the French border of Belgium; it tastes better than +you would think. Take a pound of beef sausages, and preferably use the +small chipolata sausages. (What a delightful thing if the English would +make other kinds of sausages as well as their beef and pork ones!) Fry +then your sausages lightly in butter, look upon them as little beings +for a few moments in purgatory before they are removed to heaven, among +the apples. Keeping your sausages hot after they are fried, take a pound +of brown pippin apples, pare them and core them. Cut them into neat +rounds quarter of an inch thick, put them to cook in their liquor of +the sausages (which you are keeping hot elsewhere), and add butter to +moisten them. Let them simmer gently so as to keep their shape. Put the +apple-rings in the center of the dish, place the sausages round them. +This dish uses a good deal of butter, but you must not use anything else +for frying. + + + + +STUFFED CHICORY + +Make a mince of any cold white meat, such as veal, pork or chicken, and +add to it some minced ham; sprinkle it with a thick white sauce. In +the meantime the chicories should be cooking; tie each one round with +a thread to keep them firm and boil them for ten minutes. When cooked, +drain them well, open them lengthwise very carefully, and slip in a +spoonful of the mince. Close them, keeping the leaves very neat, and, +if necessary, tie them round again. Put them in a fire-proof dish with +a lump of butter on each, and let them heat through. Serve them in +their juice or with more of the white sauce, taking care to remove the +threads. + +[_Madame Limpens_.] + + + + +TOMATOES STUFFED WITH BEANS + +Halve and empty the tomatoes, and put a few drops of vinegar in each. +Cook your beans, whether French beans or haricots or flageolets, and +stir them, when tender, into a good thick bechamel sauce. Let this get +cold. Empty out the vinegar from the tomatoes and fill them with the +mixture, pouring over the top some mayonnaise sauce and parsley. + +[_Madame van Praet_.] + + + + +CABBAGE AND POTATOES + +Boil the cabbages in salted water till tender. Chop them up. Brown an +onion in butter, and add the cabbage, salt, pepper, and a little water. +Slice some potatoes thickly, fry them, and serve the vegetable with +cabbage in the center, and the fried potatoes laid round. + +[_Mdlle. M. Schmidt, Antwerp_.] + + + + +SPINACH À LA BRACONNIÈRE + +Cook two pounds of well-washed spinach; drain it, and pass it through a +sieve; or, failing a sieve, chop it very finely with butter, pepper and +salt. Do not add milk, but let it remain somewhat firm. Make a thick +bechamel sauce, sufficient to take up a quarter of a pound of grated +Gruyère, and, if you wish, stir in the yolk of a raw egg. Lay in a +circular dish half a pound of minced ham, pour round it the thick white +sauce, and round that again the hot spinach. This makes a pretty dish, +and it is not costly. + +[_Mme. Braconnière_.] + + + + +A DISH OF HARICOT BEANS + +Put the haricots to soak for six hours in cold water. Boil them in water +with one carrot, one onion, salt, two cloves, a good pinch of dried +herbs. Drain off the liquor from the haricots. Chop up a shallot, and +fry it in butter; add your haricots, with pepper and salt and tomato +purée. Stir well, and serve with minced parsley scattered at the top. + +[_Mme. Goffaux_.] + + + + +POTATOES IN THE BELGIAN MANNER + +Take some slices of streaky bacon, about five inches long, and heat them +in a pan. When the bacon is half-cooked, take it out of the pan and in +the fat that remains behind fry some very finely-sliced onions till they +are brown. When the onions are well browned, put them in a large pot, +large enough for all the potatoes you wish to cook, adding pepper, salt, +and a coffee-spoonful of sweet herbs dried and mixed, which in England +replace the thyme and bay-leaves used in Belgium. Add sufficient water +to cook the potatoes and your slices of bacon. Cook till tender. + +[_E. Wainard_.] + + + + +TOMATOES AND SHRIMPS + +Lay on a dish some sliced tomatoes, taking out the seeds, and sprinkle +them over with picked shrimps. Then pour over all a good mayonnaise +sauce. For the sauce: Take the yolk of an egg and mix it with two +soup-spoonfuls of salad oil that you must pass in very gently and very +little at a time. Melt a good pinch of salt in a teaspoonful of vinegar +(tarragon vinegar, if you have it); add pepper and a small quantity of +made mustard. In making this sauce be sure to stir it always the same +way. It will take about half-an-hour to make it properly. + +[_Paquerette_.] + + + + +FLEMISH ENDIVE + +Choose twelve endives that are short and neat; cut off the outside +leaves and pare the bottom; wash them in plenty of water, and cook them +in simmering water for three minutes. Then take them from the water and +place them in a well-buttered frying-pan, dust them with salt and also +with a pinch of sugar. Add the juice of half a lemon, and rather less +than a pint of water. Place the pan on the fire for two or three minutes +to start the cooking, then cover it closely, and finish the cooking by +placing it in the oven for fifty minutes. Take out the endives and put +them in the vegetable-dish and pour over them the liquor in which they +have been cooked. This liquor is improved by being reduced, and when off +the fire, by having a small piece of butter added to it. + +The above recipe can be used for chicory as well as for endive. + +[_J. Kirckaert_.] + + + + +CAULIFLOWER AND SHRIMPS + +Take a cauliflower and cut off the green part, and wash it several times +in salted water. Boil it gently till cooked, taking care that it remains +whole. Put it aside to cool, and when it is quite cold make a hole in +the center down to the bottom. Pick some shrimps till you have half a +pint of them, make a good mayonnaise and, taking half of it, mix it +with the shrimps. Fill the hole in the cauliflower with the shrimps and +sauce, and pour the rest of the sauce over the top of the cauliflower. + +This dish is to be served very cold. + +[_E. Defouck_.] + + + + +BELGIAN CARROTS + +Clean well the carrots, cut them in dice, and wash them well. Put them +on the fire with enough water to cover them, a bit of butter, an onion +well minced, salt and pepper and a dessert-spoonful of powdered sugar. +Place the dish in the oven for at least an hour, and, when you serve it, +sprinkle over the carrots some minced parsley. + +[_Gabrielle Janssens_.] + + + + +STUFFED TOMATOES + +Take ten good tomatoes and cut off the tops, which are to serve as lids. +Remove the insides, and fill with the following mixture: minced veal +and ham, rather more veal than ham, mushrooms tossed in butter, a little +breadcrumb, milk to render it moist, pepper and salt. Put on the covers +and add on each one a scrap of butter. Bake them gently in a fireproof +dish. The following excellent sauce is poured over them five minutes +before taking them out of the oven: Use any stock that you have, +preferably veal, adding the insides of the tomatoes, pepper and salt; +pass this through the wire sieve. Make a _roux_--that is, melt some +butter in a pan, adding flour little by little and stirring until it +goes a brown color. Add to it then your tomatoes that have been through +the sieve, and some more fried mushrooms. Pour this sauce over the whole +and serve very hot. + +[_Mme. van Praet_.] + + + + +RED CABBAGE + +Mince the cabbage and put it in a pan with plenty of refined fat +(clarified fat) and two or three large potatoes, pepper and salt. +Add sufficient water to cover it, with a dash of vinegar and six +dessert-spoonfuls of brown or moist sugar. Let it simmer for four hours, +drain it and serve cold. + +[_Mme. Segers_.] + + + + +VEGETABLE SALAD + +The special point of this dish is that peas, beans, carrots in dice, are +all cooked separately and when they are cold they are placed in a large +dish without being mixed. Decorate with the hearts of lettuce round the +edge and with slices of tomato, and pour over it, or hand with it, a +good mayonnaise. + +[_Mme. van Praet_.] + + + + +CHICORY + +This excellent vegetable can be dressed either in a bechamel sauce, or +with butter and lemon-juice. It is gently stewed, first of all, and it +requires pepper and salt. The sauces can be varied with tomato, or with +some of the good English bottled sauces stirred with the bechamel. + +[_Mme. van Praet_.] + + + + +CAULIFLOWER À LA REINE ELIZABETH + +Simmer the cauliflowers till tender. Prepare a mince of veal and pork, +and season it well with a little spice. Butter a mold and fill it with +alternate layers of mince and of cauliflower broken in small pieces. +Fill a large saucepan three-quarters full of boiling water and place the +mold in this; let it cook for one hour in this way over the fire; turn +it out and pour a spinach sauce over it. + +[_Mme. van Praet_.] + + + + +MUSHROOMS À LA SPINETTE + +Make some puff pastry cases, wash and chop the mushrooms and toss them +in butter to which you have added a slice of lemon. Make a bechamel +sauce with cream, or, failing that, with thick tinned cream, and mix +with the mushrooms. Heat the cases for a few minutes in the oven and +fill them with the hot mixture. + +[_Mme. Spinette_.] + + + + +DRESSED CAULIFLOWER + +Simmer a cauliflower till it is tender. Pour out the liquor, and add +to it a bit of butter, the size of a nut, rolled in flour, a pinch of +nutmeg, a tablespoonful of Gruyère cheese and a little milk. + +Bind the sauce with a little feculina flour. At the moment of serving, +pour the sauce over the cauliflower, which you have placed upright on a +dish. The nutmeg and the cheese are indispensable to this dish. + +[_V. Verachtert_.] + + + + +BRUSSELS SPROUTS + +(The best way to cook them) + +Having cleaned and trimmed your sprouts, let them simmer in salted +water, to which you have also added a little soda to preserve the color. +Or, if you do not like to add soda, keep the pan firmly covered by +the lid. When tender, take them out and let them drain, place them in +another pan with a good lump of butter or fat; stir, so as to let the +butter melt at once, and sprinkle in pepper and a tiny pinch of nutmeg. + +[_Mdlle. Germaine Verstraete_.] + + + + +RAGOUT OF MUTTON + +Fry the mutton very well. Then place in another pan sufficient water to +cover your mutton, adding pepper, salt, a little nutmeg, a celery, and a +few white turnips cut in pieces. When they are well cooked, add the meat +and let all simmer for two hours. + +[_V. Verachtert_.] + + + + +STEWED SHOULDER OF MUTTON + +Put in a pan a large lump of butter or clarified fat, and place the +shoulder in it. Add two big onions sliced, and a very large carrot also +sliced, thyme, bay-leaf, two cloves, pepper and salt, and, if you like +it, two garlic knobs. Let the shoulder simmer in this by the side of the +fire for three hours. Strain the sauce through a fine sieve, and then +add to it either a glass of good red wine or a little made mustard with +a teaspoonful of brown sugar. + +[_Mme. Segers_.] + + + + +SHOULDER OF MUTTON + +Put a handful of dried white haricots to soak over-night and simmer them +the following day for two hours with some salt. Rub your shoulder of +mutton with a little bit of garlic before putting it in the oven to +cook, and when it is done, serve with the haricots round it, to which +have been added a pat or two of butter. + +[_V. Verachtert_.] + + + + +MUTTON COLLOPS + +Take some slices of roast or boiled leg of mutton, egg them, and roll +in a mixture of breadcrumbs, salt, pepper, and a little flower. Fry till +the slices are brown on each side; serve with chipped potatoes. + + + + +SHOULDER OF MUTTON DRESSED LIKE KID + +My readers have probably tasted a shoulder of kid dressed as mutton. Let +them therefore try the converse of the dish, and, if they really take +trouble with it, they will have a dinner of the most delicious. Put +into a deep dish that will hold your shoulder of mutton the following +mixture: + +A cupful each of oil, vinegar, white wine, red wine, an onion stuffed +with cloves, a bunch of herbs which must be fresh ones--thyme, parsley, +marjoram, sage, a tiny bit of mint, a few bay-leaves--two medium carrots +cut in slices. Put the shoulder of mutton in this mixture and keep +it there for four days, turning it every now and then and pouring the +mixture on it. On the fifth day take it out, and, if you care to take +the trouble, you will improve it by larding the meat here and there. Put +it to roast in front of a good fire, with your liquor, which serves +to baste it with, in a pan beneath. If you cannot arrange to hang the +mutton by a string to turn like a roasting jack, then bake it, and +continually baste it. A small shoulder is most successful. For one of +four pounds bake for fifty minutes. + + + + +ROAST RUMP OF BEEF, BORDELAISE SAUCE + +Take three pounds of the rump of beef, put it into a pretty deep pan +upon one onion, one sliced carrot, some thyme, and a bay-leaf, three +table-spoonfuls of dripping, salt, and pepper. Put it on the top of the +fire, and when it comes fully to the boil, put it to the side, and allow +it to simmer nicely for an hour and a half. Dress it on a dish and serve +the sauce separately. + + + + +ROASTED FILLET OF BEEF + +About three pounds of fillet of beef roasted in a good hot oven for +forty minutes; let it be rather underdone. Take three turnips, +four good-sized carrots, cut them into jardinière slices. Cook them +separately in salted water, drain them and add salt, pepper, a tiny +pinch of sugar and one dessert-spoonful of butter. Dress the fillet on +a long dish with the garniture of carrots and turnips, and some +artichoke-bottoms cooked in water and finished with butter, also add +some potatoes _château_. Be sure the dish is very hot. Put a little +water, or, for choice, clear stock, upon the roasting-dish and pour it +over the fillet. + + + + +BEEF À LA BOURGUIGNONNE + +Braise three pounds of beef upon twenty little onions, ten mushrooms, +and two glasses of red wine, salt, pepper, thyme and bay-leaf; cook for +one and one-half hours with not too hot a fire. After that, place the +beef on an oval dish; keep it hot; stir two tablespoonfuls of demi-glaze +into the vegetables and let it boil up. Cut some slices of the beef, and +strain the sauce over all. + + + + +OX-TONGUE À LA BOURGEOISE + +Braise a tongue with two glasses of Madeira, one carrot, one onion, +thyme, bay-leaf, for two hours. Take seven tomatoes cut in pieces, four +carrots cut in two and three in four, about one-half inch long, ten +smallish onions, and braise them all together; then add two large +table-spoonfuls of demi-glaze, some salt and pepper. Serve all very hot +on an oval dish. + +Braised tongue eats very well with spinach, carrots or sorrel. + + + + +BEEF À LA MODE + +Take the raw beef, either rump-steak or fillet, and brown it in the pan +in some butter. Then add a little boiling water. Add then six or eight +chopped shallots, the hearts of two celeries chopped, a few small and +whole carrots, pepper, salt, two cloves. Before serving, bind the sauce +with a little flour and pour all over the meat. + +[_V. Verachtert_.] + + + + +BOEUF À LA FLAMANDE + +For this national dish that part of the animal called the "spiering" is +used, which is cut from near the neck. What is called fresh silverside +in England answers very well. Cut the beef into slices about +half-an-inch thick and divide the slices into four pieces. This you can +do with a piece of four pounds. For a piece of four pounds, cook first +of all four large fried onions in fat. Put the beef in the hot fat when +the onions are colored, and sauté it; that is, keep moving the meat +about gently. Take the meat out and place it on a dish. Add to the fat +two dessert-spoonsful of flour and let it cook gently for five minutes, +adding a good pint of water. Pass the sauce through a tammy, over the +onions, and put the meat back in it, and it ought to cover them. Then +add a dessert-spoonful of good vinegar and a strong bunch of herbs. Stew +for an hour, take off the fat and remove the bunch of herbs. Heat up +again and serve. + + + + +CARETAKER'S BEEF + +The real name of this dish is _Miroton de la Concierge_, and it is +currently held that only _concierges_ can do it to perfection. Put a +handful of minced onion to fry in butter; when it is nearly cooked, but +not quite, add a dessert-spoonful of flour, and stir it till all is well +colored. Pour on it a little gravy, or meat-juice of some kind, and let +it simmer for ten minutes after it begins to steam again. Then take your +beef, which must be cold, and cut in small slices; throw them in and +let it all cook for a quarter of an hour, only simmering, and constantly +stirring it, so that though it becomes considerably reduced it does not +stick to the pan. + + + + +BLANKENBERG BEEF + +This is a winter dish; it is most sustaining, and once made, it can be +kept hot for hours without spoiling. Make a purée of lentils or peas, +and season it with pepper and salt. Mince your beef with an equal +quantity of peeled chestnuts, add chopped parsley, a dust of nutmeg or +a few cloves. If you have any cheap red wine pour it over the mince till +it is well moistened. If you have no red wine, use gravy. If you have +no gravy, use milk. Let all heat up in the oven for ten minutes, then +sprinkle in some currants or sultanas. Take the dish you wish to serve +it in, put the stew in the middle, and place the purée round it. If the +mince is moist it can be kept by the fire till required, or the dish can +be covered with another one and placed in a carrying-can, taken out to +skating or shooting parties. + + + + +VEAL WITH TOMATOES + +Grill some slices of fat veal; cook some sliced tomatoes with butter, +pepper and salt, on a flat dish in a pretty quick oven. Garnish the veal +with the tomatoes laid on top of each slice, and pour _maître-d'hôtel_ +butter over, made with butter, salt, chopped parsley, and lemon-juice. + + + + +FRICANDEAU OF VEAL + +A fillet of veal, larded with fat bacon, of about three pounds. Braise +it one and one-half hours on a moderate fire. Dish with its own gravy. +This eats well with spinach, endive, sorrel or carrots. + + + + +VEAL CUTLETS WITH MADEIRA SAUCE + +are garnished with potatoes and mushrooms, and the sauce is made of +demi-glaze and madeira, worked up with butter, pepper, salt and chopped +parsley. + + + + +GRENADINS OF VEAL + +Cut your veal into fairly thick cutlets, lard them with fat bacon, and +braise them in the oven, with salt, pepper and butter. Dish up, and +rinse the pot with a little stock, and pour it on the meat ready to +serve. + + + + +CALF'S LIVER À LA BOURGEOISE + +Take a calf's liver, lard it with fat bacon, braise it with the +_bourgeoise_ garnish--carrots and turnips. After it is cooked and +dished, stir some demi-glaze into the sauce, pour it on to the meat and +garnish with potatoes _château_. + + + + +VEAL WITH MUSHROOMS, OR THE CALF IN PARADISE + +Take some slices of loin of veal, fry them in butter, with pepper and +salt, for twenty minutes. Take two spoonfuls of demi-glaze and heat it +with some mushrooms and a little madeira. Put the mushrooms and sauce on +each slice and sprinkle chopped parsley over all. + +This can also be done with _fines herbes_, mushrooms, chervil and +parsley, chopped before cooking them in the butter. + + + + +BLANQUETTE OF VEAL + +Take your veal, which need not be from the fillet or the best cuts. Cut +it into pieces about an inch long and add a little water when putting +it into the pan; salt, pepper and a little nutmeg, and let it simmer for +two hours. When tender, stir in the juice of half a lemon, and then bind +the sauce with the yolk of an egg, or, in default of that, with a little +flour. Serve immediately. You will find that when you wish to bind a +sauce at the last minute, egg powder will serve very well. + +[_V. Verachtert_.] + + + + +VEAL CAKE, EXCELLENT FOR SUPPER + +Take some chopped veal and with it an equal quantity of chopped beef, +and one-quarter the quantity of breadcrumbs from a fresh loaf. Bind all +with a raw egg, adding salt and pepper, and, if wished, some blanched +and chopped almonds. (Put a large piece of butter both above and below.) +Shape the meat into the form of a loaf and put it in a dish, with +a large slice of butter above and below it. Cook it for about +half-an-hour. + +[_Mme. Gabrielle Janssens_.] + + + + +BREAST OF VEAL + +(A good and inexpensive dish) + +Cook the breast of veal in stock or in a little meat extract and water, +with sliced carrots and onions, thyme, pepper, salt, three bay-leaves +and three cloves. Let it stew for one hour in this, and then take +it out. Take out also the vegetables, and strain the liquor. Make a +bechamel sauce and add it to the liquor, giving it all a sharp taste +with the juice of half a lemon. Put back the breast of veal in this +sauce and when hot again serve them together. + +[_Mdlle. Spinette_.] + + + + +OX TONGUE + +Cook the ox tongue in stock or in meat extract and water. Make the +hunters' sauce, as for a hare, but sprinkle into it some chopped +sultanas. Take the tongue out of the stock and skin it, cut it in neat +pieces if you wish, and let it heat in your sauce. + +[_Mdlle. Spinette_.] + + + + +VEAL À LA MILANAISE + +Egg and breadcrumb some thick slices of veal; fry and garnish with +boiled macaroni cut in small pieces, with ham, mushrooms, truffles, all +cut in Julienne strips, pepper, salt, and a little tomato sauce. Mix all +these well together, and serve very hot. + + + + +STUFFED VEAL LIVER, OR LIVER À LA PANIER D'OR + +The _Panier d'Or_ is a hotel in Bruges, much frequented before the war +by the English. + +Take the yolk of a hard-boiled egg, a bit of bread the same size, and +crumble them together; rub in some chopped parsley and onion and moisten +it with gravy or with milk; season highly with salt, cayenne, and a +little vinegar or mustard. Take your liver, if possible in one rather +large flat slice. Make deep cuts in it, parallel to each other, and +lying closely together. Press your stuffing into these cuts. Put a bit +of butter the size of a walnut into a pan, or fireproof dish. Take your +liver and tie it round with a slice of fat bacon or fat pork. Lay it +in the dish and let it cook for an hour in a moderate oven. When done, +remove the slice of bacon, if there is any left, and serve the liver in +its own juice. + + + + +VEAL À LA CRÊME + +Take a piece of veal suitable for roasting, and put it in vinegar for +twenty-four hours. + +Roast it with butter, pepper and salt, with a few slices of onion. Baste +it well, and when it is finished crush the onions in the gravy and add +some cream. Mix together with flour so as to thicken. + +[_Mdlle. Spreakers_.] + + + + +_This is the demi-glaze Sauce which is used for all brown Sauces._ + +Take one pound of flour, dry it in the oven on a tray till it is the +color of cocoa; pass it through a sieve into a saucepan, moisten it +with stock, mixing very carefully. Boil it up two or three times during +forty-eight hours, adding two carrots, two onions, thyme, bay, all +cut up, which you have colored in the frying-pan, also some salt and +peppercorns. When it is all cooked, pass it through a cloth or sieve. +When it is reduced the first time, you should add some stock, but by +the time it is finished it should be fairly thick. It will keep for a +fortnight. + +[_G. Goffaux_.] + + + + +DUTCH SAUCE FOR FISH + +Take a tablespoonful of flour and three of water; make it boil and +add the yolks of three eggs; melt one-half pound of butter and beat it +gently into your first mixture, add salt, the juice of half a lemon and +a pinch of grated nutmeg. Keep the sauce very hot in a _bain-marie_ or +in a double saucepan. If you have neither, keep it in a large cup placed +in a saucepan of hot water. + +[_Mrs. Emelie Jones_.] + + + + +BEARNAISE SAUCE + +(Very good with stewed meat) + +Put some onions to cook in tarragon vinegar and water; when they are +half done, add more water and throw in a little thyme and a leaf or two +of bay; let it cook for one hour and pass it through a sieve. Melt some +butter in a pan and thicken it with flour; put your vinegar to it and +more water if you think it necessary; stir in salt and pepper and the +yolks of two eggs or more, according to the quantity that you wish +to make. Let it get thick, and just as you take it off the fire add a +sprinkle of chopped parsley and a pat of butter. This is a useful sauce +and it well repays the trouble. + +[_Mme. Spinette_.] + + + + +MUSLIN SAUCE + +Melt a piece of butter the size of an egg, sprinkle and stir in some +flour, adding water if it becomes too thick. Keep stirring over the fire +for five minutes, and, still stirring, add pepper and salt and the yolks +of two eggs. You may add the yolks of three or four eggs if you wish for +a rich sauce. The last item is the juice of a lemon to your taste. This +is a very popular addition to meat. + +[_Mme. Spinette_.] + + + + +SAUCE BORDELAISE + +Two shallots, ten tarragon leaves all chopped, are put into a very small +saucepan. Add a large glass of claret, a dessert-spoonful of butter, and +let it all reduce together. Add salt, pepper, three dessert-spoonfuls of +demi-glaze, let it come to the boil, and stir in two dessert-spoonfuls +of butter. [_Georges Goffaux_.] + + + + +POOR MAN'S SAUCE + +Even a piece of meat of poor quality is much liked if it has the +following sauce poured over it when served. Put a little milk, say a +cupful, in a saucepan, with salt and pepper; let it heat. Chop up +a handful of shallots and a quarter as much of parsley that is well +washed. Throw them into the milk; let it boil, and when the shallots are +tender the sauce is ready. If you have no milk, use water; but in that +case let it be strongly flavored with vinegar. + + + + +THE GOOD WIFE'S SAUCE + +This sauce is indispensable to any one who wishes to use up slices of +cold mutton. Trim your slices, take away skin and fat and pour on them +the following cold sauce. Hard-boil three eggs, let them get cold. +Crumble the yolks in a cup, adding slowly a tablespoonful of oil, salt, +pepper, a little mustard, a teaspoonful of vinegar; then chop the whites +of egg, with a scrap of onion, and if you have them, some capers. Mix +all together and pour it over the cold meat. + + + + +CREAM SAUCE + +Roll a lump of butter in flour, put it in a pan on the fire, and as +it melts add pepper and salt. Stir it, and as it thickens add a little +milk; let it simmer and keep on stirring it. You will never get a good +white sauce unless you season it well and let it simmer for a quarter +of an hour. Strain it, heat it again, and serve it for fish, potatoes, +chicken. + + + + +SAUCE MAÎTRE D'HÔTEL + +Every one likes this sauce for either meat or fish. In a double saucepan +melt a lump of butter, flavor it with salt, pepper, some minced parsley +that you had first rubbed on a raw slice of onion, and some lemon-juice. +Use vinegar instead of the lemon if you wish, but do not forget that it +does not require so much vinegar. Mix it with a fork and serve it warm; +do not let it bubble. + + + + +SAUCE AU DIABLE + +(For cold meats) + +Take a shallot or two, according to quantity of sauce needed, slice very +finely, shred a little parsley, put both into the sauce-boat, with salt, +pepper, and mustard to taste; add oil and vinegar in proportion of +one dessert-spoonful of vinegar to two table-spoonfuls of oil, till +sufficient quantity. + + + + +FRICASSEE OF PIGEONS + +Put your pieces of pigeon into a stew-pan in butter, and let it cook +with the pigeons. Then add one carrot, two onions, two sprigs of +parsley, a leaf of sage, five juniper berries, and a very little +nutmeg. Stir it all for a few minutes, and then, and only then, add a +half-cupful of water and Liebig, two rusks or dry biscuits in pieces, +the juice of a lemon. Put it all on the side of the fire, cover the +saucepan and let it cook gently for an hour and a half. + +[_Mme. Vandervalle_.] + + + + +HUNTER'S HARE + +Cut the hare in pieces and cook it in the oven in butter, pepper and +salt, turning it now and then so that it does not get dry. Then prepare +Hunter's Sauce. Melt a bit of butter the size of an egg and add flour, +letting it brown, fry in it plenty of chopped onions and shallots, +adding tarragon vinegar, cayenne and pepper-corns; spice it highly with +nutmeg, three cloves, a sprig of thyme and a couple of bay-leaves. Chop +up the hare liver, put it in the sauce and pass all through the sieve. +Pour the sauce over the hare and add a good glass of claret, or, for +English tastes, of port wine. If the sauce is too thin, thicken it with +flour, and serve all together. + +[_Mme. Spinette_.] + + + + +FLEMISH RABBIT + +Cut the rabbit into neat pieces. Put them into a deep frying-pan and +toss them in butter, so that each piece is well browned without burning +the butter. Take them out of the pan and in the same butter cook six +shallots (finely minced) till they are brown. Then return the rabbit +to the pan, seasoning all with salt and pepper, adding as well three +bay-leaves, two cloves, and two white peppers. If you have any gravy, +add a pint of it, but in default of gravy add the same quantity of +Bovril and water. Place on the fire till it boils, then draw it to the +side and let it cook there gently for three-quarters of an hour. Just +when it is nearly done, add a little vinegar, more or less according to +your taste. This is served with boiled and well-drained potatoes. If the +sauce is not thick enough, add to it a little flour which has been first +mixed with some cold water. + +[_Georges Kerckeert_.] + + + + +ROAST KID WITH VENISON SAUCE + +This dish is very excellent with mutton instead of kid; the meat tastes +like venison if this recipe is followed: + +Put the meat, say a shoulder of mutton, to soak in a bottle of red +wine, with a sliced carrot, thyme, bay-leaves (4), six cloves, fifteen +peppercorns and a teaspoonful of vinegar, for two hours. Then bring the +liquor to the boil and just before it is boiling pour it over and over +the meat. Do this pouring over of hot liquor for two days. Then put the +meat in the oven with butter, pepper, and salt, till it is cooked. + +Sauce: Brown some onions in butter and pour in your liquor, but without +the carrot. Let it simmer for three-quarters of an hour, and pour it +through a sieve. Roll a nut of butter in flour and add little by little +the liquor you have from the meat, then a coffee-spoonful of meat +extract and two lumps of sugar. This sauce ought to be quite thick. It +is served with the meat. [_Mme. Vandervalle_.] + + + + +BAKED RABBIT + +Fry the pieces of rabbit, adding three onions, two medium potatoes, half +a glass of beer, a little water or stock, pepper and salt. Let it all +bake gently in an earthenware pot for two hours, and then thicken the +same with flour. It is an improvement to add when it is being cooked two +cloves, two bay-leaves, a pinch of nutmeg, and any fresh herbs, such as +thyme, parsley, mint. + +[_Mme. E. Maes_.] + + + + +CHICKEN À LA MAX + +Chop up some cold chicken into small squares, mix with a thick white +sauce, and let it heat. Put it on a hot dish and cover with fried +onions. Put chipped potatoes at the ends of the dish and a boiled +chicory at either side. This excellent dish has received distinction +also from its name, that of the heroic and ingenious burgomaster of +Brussels. + +[_M. Stuart_.] + + + + +RABBIT À LA BORDELAISE + +Cut a rabbit into joints, cover with vinegar, chop finely two small +onions, thyme, pepper, and salt, and a little grated nutmeg; let all +soak for twenty-four hours. + +Take out the joints and brown gently in a little dripping; when all are +nicely browned take one cupful of the marmalade and stew till tender +one and a half to two hours. When ready, strain off the sauce, thicken +nicely with flour, dish the rabbit, and pour over the sauce. + + + + +LAEKEN RABBIT + +Take a medium-sized rabbit, and have it prepared and cut into joints. +Put the pieces to soak for forty-eight hours in vinegar, enough to cover +them, with a sprinkle of fresh thyme in it and a small onion sliced +finely. After forty-eight hours, put one-quarter pound of fat bacon, +sliced, in a pan to melt, and when it has melted, take out any bits that +remain, and add to the melted bacon a bit of butter as big as an egg, +which let melt till it froths; secondly, sprinkle in a dessert-spoonful +of flour. Stir it over the fire, mixing well till the sauce becomes +brown, and then put in your marinaded pieces of rabbit. Add pepper and +salt and cook till each piece is well colored on each side. When they +are well colored, add then the bunch of thyme, the sliced onion and half +the vinegar that you used for soaking; three bay-leaves, one dozen dried +and dry prunes, five lumps of sugar, half a pint of water. Cover closely +and let it simmer for two hours and a half. + +[_A Belgian at Droitwich_.] + + + + +RABBIT + +Put the back and the hind legs of one or two rabbits in an oven, +covering the same first with a layer of butter (half inch thick) and +then with a layer of French mustard, pepper and salt. Roast by a good +fire for one hour, baste often with the juice from the meat and the +gravy. + + + + +HARE + +To be put in a pan in the oven: sauce, butter, and a quarter of a pint +of cream, pepper, salt and some flour to thicken the sauce. Before the +hare is put in the oven, cover it with a thin piece of bacon, which must +be taken away before the hare is brought to table. + +[_Mdlle. Breakers_.] + + + + +RUM OMELETTE + +This simple dish is much liked by gentlemen. Break five eggs in a basin, +sweeten them with castor sugar, pour in a sherry glassful of rum. Beat +them very hard till they froth. Put a bit of fresh butter in a shallow +pan and pour in your eggs. Let it stay on the fire just three minutes +and then slip it off on to a hot dish. Powder it with sugar, as you take +it to the dining-room. At the dining-room door, set a light to a big +spoonful of rum and pour it over the omelette just as you go in. It is +almost impossible to light a glass of rum in a hurry, for your omelette, +so use a kitchen spoon. + + + + +THE CHILDREN'S BIRTHDAY DISH + +Boil up a quart of milk, sweeten it with nearly half a pound of sugar, +and flavor with vanilla. Let it get cold. Beat up six eggs, both yolks +and whites, mix them with the milk, put it all in a fireproof dish +and cook very gently. Cover the top before you serve it with ratafia +biscuits. + + + + +A FRANGIPANI + +Put your saucepan on the table and break in it two eggs. Mix these with +two dessertspoonfuls of flour. Add a pint of milk, and put it on the +fire, stirring always one way. Let it cook for a quarter of an hour, +stirring with one hand, while with the other sprinkle in powdered sugar +and ground almonds. Turn out to get cold, and cut in squares. + + + + +APRICOT SOUFFLÉ + +This is good enough even for an English "dinner-party." Beat the whites +of six eggs stiffly. Take four dessert-spoonfuls of apricot jam, or an +equal quantity of those dried apricots that have been soaked and stewed +to a purée. If you use jam, you need not add sugar. If you use the dried +apricots, add sugar to sweeten. Butter a dish at the bottom, and when +you have well mixed with a fork the beaten whites and the apricot, put +it in a pyramid on the dish and bake for fifteen minutes in a moderate +oven. Powder with sugar. + + + + +STEWED PRUNES + +Prunes are very good done this way. Take a pound of prunes, soak them +twenty-four hours in water. Put them on the fire in a cupful of water +and half a bottle of light red wine, quarter of a pound of sugar and, +if you like it, a pinch of cinnamon or mixed spice. Let it all stew till +the liquor is much reduced and the prunes are well flavored. Let them +get cold, and serve them in a glass dish with whipped cream. + + + + +CHOCOLATE CREAM + +Take the whites of six eggs and beat them stiff, doing first one and +then another, adding to them three soup-spoonfuls of powdered sugar and +three sticks of chocolate that you have grated. If you have powdered +chocolate by you, use that, and taste the mixture to judge when it +is well flavored. Mix it all well in a cool place. To do this dish +successfully, make it just before you wish to serve it. + +[_Mdlle. Lust, of Brussels_.] + + + + +SEMOLINA SOUFFLÉ + +Boil up two pints of milk and fifteen lumps of sugar with a bit of +vanilla. Add three soup-spoonfuls of semolina, and let it boil for +fifteen minutes, while you stir it. Take it from the fire, and add to it +the yolks of two eggs and their whites that you have beaten stiffly. Put +it in the oven for a quarter of an hour, and serve it hot. + +[_Mdlle. Lust, of Brussels_.] + + + + +SNOWY MOUNTAINS + +Butter six circular rusks, and put on them a layer of jam. Beat the +whites of three eggs and place them on the rusks in the shape of a +pyramide. Put them in the oven and color a little. They must be served +hot. + +[_Mdlle. Lust, of Brussels_.] + + + + +RICHELIEU RICE + +Put three soup-spoonfuls of Carolina rice to swell in a little water, +with a pat of butter. When the rice has absorbed all the water, add a +pint of milk, sugar to sweeten, a few raisins, some chopped orange-peel, +and some crystallized cherries, or any other preserved fruit. Put all +on the fire, and when the mixture is cooked the rice ought to be creamy. +Add the yolk of an egg, stir it well, and pour all into a mold. Put it +to cool. Turn it out, and serve it with the following sauce, which must +be poured on the shape. + +A pint of milk, sugar, and vanilla; let it boil. Stir a soup-spoonful of +cornflour in water till it is smooth, mix it with the boiling milk, let +it boil while stirring it for a few minutes, take it from the fire, add +the yolk of an egg, and pour it on the rice shape. Serve when cold. + +[_Mdlle. Lust, of Brussels_.] + + + + +EXCELLENT PASTE FOR PASTRY + +Equal quantities of butter and flour, well mixed in a little beer; add +also a pinch of salt. Make this paste the day before you require it; it +is good for little patties and tarts. + +[_Mdlle. Le Kent_.] + + + + +CHOCOLATE CREAM + +(No. 2) + +Melt four penny tablets of chocolate in hot milk until it is liquid and +without lumps. Boil up a pint of milk with a stick of vanilla, a big +lump of butter (size of a walnut) and ten lumps of sugar. When this +boils, add the chocolate and keep stirring continually. Then take the +yolks of three eggs and well beat them; it is better to have these +beaten before, so as not to interfere with the stirring of your mixture. +Add your three yolks and keep on stirring, always in the same way. +Then pour the mixture into a mold that has been rinsed out in very cold +water, and let it stand in a cool place till set. + +[_Mrs. Emelie Jones_.] + + + + +BELGIAN GINGERBREAD + +1/2 pound cornflour 1/4 pound butter 1/4 pound white sugar 1 or 2 eggs +1/2 ounce ginger powder. + +Work all the ingredients together on a marble slab, to get the paste +all of the same consistency. Make it into balls as big as walnuts, +flattening them slightly before putting them into the oven. This sort of +gingerbread keeps very well. + +[_L. L. B. d'Anvers_.] + + + + +APPLE FRITTERS + +Put half pound of flour in a deep dish and work it with beer, beating it +well till there are no lumps left. Make it into a paste that is not very +liquid. Peel and core some good apples, cut them into rounds, put them +in the paste so that each one is well covered with it. Have a pan of +boiling fat and throw in the apple slices for two minutes. They ought +to be golden by then, if that fat has been hot enough. Serve them dusted +with powdered sugar and the juice of half a lemon squeezed on them. + +[_Mme. Delahaye_.] + + + + +FOUR QUARTERS + +Weigh four very fresh eggs and put them in an earthenware dish. Add +successively, sieved flour, fine sugar, and fresh butter, each one of +these items being of the same weight of the eggs--hence the name: Four +Quarters. With a wooden spoon, work these four ingredients, then let +them rest for five minutes. Turn it all into a buttered mold and let +it cook for five quarters of an hour in a gentle oven or in a double +saucepan. Turn it out, and eat it either cold or hot and with fruit. + +[_Georges Kerckaert_.] + + + + +SAFFRON RICE + +Wash the rice in cold water, heat it in a little water and add a dust of +salt. Flavor some milk (enough to cover the rice) with vanilla, and pour +it on the rice. Let it cook in the oven for an hour and a quarter. Take +it from the fire, and stir in the yolks only of two eggs, or of one +only, if wished. Sweeten the whole with sugar, and color it with a +little saffron. Turn it out, and let it get very cold. + +[_Paquerette_.] + + + + +SEMOLINA FRITTERS + +Quarter pound semolina, one and a half pints of milk, three eggs. Put +on the milk, and, as soon as it is boiling, drop the semolina in, in a +shower. Let it boil for a few minutes, stirring continually. Then add +the yolks of three eggs, and then the whites, which you have already +beaten stiff. Pour all on a dish, and cool. Have some boiling lard (it +is boiling when it ceases to bubble), and throw into it spoonsful of the +mixture. When they are fried golden, take them out, drain them a moment, +and sprinkle on some white sugar. + +[_Mme. Segers_.] + + + + +SPECULOOS + +(A Brussels recipe) + +Pound down half pound flour, four ounces brown sugar, three and a half +ounces butter, a pinch of nutmeg, and the same of mace and cinnamon in +powder. Add, as well, a pinch of bicarbonate of soda. Make the paste +into a ball, and cover it with a fine linen or muslin cloth, and leave +it till the following day. If you have no molds to press it in, cut it +into diamonds or different shapes, and cook them in the oven on buttered +trays. I believe waffle irons can be bought in London. + + + + +GAUFRES FROM BRUSSELS + +Mix in an earthern bowl half a pint of flour, five yolks of eggs, a +coffee-spoonful of castor sugar, half pint of milk (fresh), adding a +pinch of salt and of vanilla; then two ounces butter melted over hot +water. Then beat up the whites of four eggs very stiffly, and add them. +Butter a baking-tin or sheet (since English households have not got a +gaufre-iron, which is double and closes up), and pour in your mixture, +spreading it over the sheet. When the gaufre is nicely yellowed, take +it out and powder it with sugar. But to render this recipe absolutely +successful, the correct implement is necessary. + + + + +RICE À LA CONDE + +Simmer the rice in milk till it is tender, sweeten it, and add, for a +medium-sized mold, the yolks of two eggs. Let it thicken a little, and +stir in pieces of pineapple. Pour it into a mold, and let it cool. Turn +it out when it has well set, and decorate with crystallized fruits. Pour +round it a thin apricot syrup. + +[_Mme. Spinette_.] + + + + +PAINS PERDUS + +(Lost bread) + +Make a mixture of milk and raw eggs, enough to soak up in six rusks. +Flavor it with a little mace or cinnamon. Put some butter in a pan and +put the rusks in it to fry. Let them color a good brown, and serve them +hot with sugar dusted over them. + +[_Mme. Spinette_.] + + + + +FRUIT FRITTERS + +Peel some apples, take out the core and cut them in slices, powder them +on each side with sugar. You can use also pears, melons, or bananas. +Make a batter with flour, milk and eggs, beating well the whites; a +glass of rum and sugar to sweeten it. Put your lard on to heat, and when +the blue steam rises roll your fruit slices in the batter and throw them +into the lard. When they are golden, serve them with powdered sugar. + +[_Mme. Spinette_.] + + + + +MOCHA CAKE + +Take half a pound of fresh butter, four ounces of powdered sugar, and +work them well together. When they are well mixed, add the yolks of four +eggs, each one separately, and the whites of two. When the mixture is +thoroughly well done, add, drop by drop, some boiling coffee essence to +your taste. Butter a mold and line it with small sponge biscuits, and +fill it with alternate layers of the cream and of biscuits. Put it for +the night in the cellar before you serve it the following day. You can +replace the essence of coffee by some chocolate that has been melted +over hot water. + +[_Mme. Spinette_.] + + + + +VANILLA CREAM + +Sweeten well half a pint of milk and flavor it with vanilla. Put it to +boil. Mix in a dish the yolks of four eggs with a little cornflour. +When the milk boils, pour it very slowly over the eggs, mixing it well. +Return it all to the pan and let it get thick without bringing it to +the boil. Add some chopped almonds, and turn the mixture into a mold to +cool. + +[_Mme. Spinette_.] + + + + +RUM CREAM + +Take sponge biscuits and arrange them on a dish, joining each to the +other with jam. (You can make a square or a circle or a sort of hollow +tower.) Pour your rum over them till they are well soaked. Then pour +over them, or into the middle of the biscuits, a vanilla cream like the +foregoing recipe, but let it be nearly cold before you use it. Decorate +the top with the whites of four eggs sweetened and beaten, or use fresh +cream in the same way. + +[_Mme. Spinette_.] + + + + +PINEAPPLE À L'ANVERS + +Take some slices of pineapple, and cut off the brown spots at the edges. +Steep them for three hours in a plateful of weak kirsch, or maraschino, +that is slightly warmed. Cut some slices of plain cake of equal +thickness, and glaze them. This is done by sprinkling sugar over the +slices and placing them in a gentle oven. The sugar melts and leaves the +slices _glacés_. Arrange the slices in a circle, alternating pineapple +and cake, and pour over the latter an apricot marmalade thinned with +kirsch or other liqueur. This dish looks very nice, and if whipped cream +can be added it is excellent. + +[_L. L. B. Anvers_.] + + + + +POUDING AUX POMMES + +Take a pound of apples and peel them. Cook them, and rub them, when +soft, through a sieve to make them into a purée. Sweeten it well, and +scent it with a scrap of vanilla; then let it get cold. Beat up three +eggs, both whites and yolks, and mix them into your cold compôte, and +put all in a dish that will stand the heat of the oven. Then place on +the top a bit of butter the size of a filbert and powder all over +with white sugar. Place the dish in an oven with a gentle heat for +half-an-hour, watching how it cooks. This dish can be eaten hot or cold. + +[_E. Defouck_.] + + + + +SOUFFLÉ AU CHOCOLAT + +Melt two tablets of chocolate (Menier) in a dessert-spoonful of water +over heat, stirring till the chocolate is well wetted and very thick. +Then prepare some feculina flour in the following way: Take for five or +six persons nearly a pint of milk. Sweeten it well with sugar; take two +dessert-spoonfuls of feculina. Boil the sweetened milk, flavoring it +with a few drops of vanilla essence. When it is boiled, take it from the +fire, and let it get cold, mixing in the flour by adding it slowly so +as not to make lumps. Put it back on a brisk fire and stir till it +thickens; add then the melted chocolate, and when that is gently stirred +in take off your pan, and again let it get cold. At the moment of +cooking the soufflé, add three whites of eggs beaten stiff. Butter a +deep fireproof dish, and pour in the mixture, only filling up half of +the dish. Cook in the oven for fifteen minutes in a gentle heat, and +serve immediately. A tablet of Chocolat Menier is a recognized weight. + +[_Gabrielle Janssens_.] + + + + +A NEW DISH OF APPLES + +Take a pint of apple purée and add to it three well-beaten eggs, a taste +of cinnamon if liked, quarter of a pound of melted butter and the +same quantity of white powdered sugar. Mix all together and, taking a +fireproof dish, put a little water in the bottom of it and then some +fine breadcrumbs, sufficient to cover the bottom. Pour in your compôte, +then, above that, a layer of fine breadcrumbs, and here and there a lump +of fresh butter, which will prevent the breadcrumbs from burning. Cook +for half-an-hour. + + + + +GOLDEN RICE + +Put a quart of milk to boil, and, when boiling, add half a pound of +good rice. When the rice is nearly cooked, add a pennyworth of saffron, +stirring it in evenly. This is excellent, eaten cold with stewed quinces +and cream. + +[_V. Verachtert_.] + + + + +BANANA COMPÔTE + +Divide the bananas in regular pieces; arrange them in slices on your +compôte dish, one slice leaning against the other in a circle. +Sprinkle them with sugar. Squeeze the juice of an orange and of half a +lemon--this would be sufficient for six bananas--and pour it over the +bananas. Cover the dish and leave it for two hours in a cold place. A +mold of cornflour or of ground rice may be eaten with this. + +[_Mme. Gabrielle Janssens_.] + + + + +RIZ CONDE + +For one and one-half pints of milk half a breakfast-cupful of rice. Let +it boil with sugar and vanilla; strain the whole. Add one-half pint of +cream, well beaten, five leaves of gelatine (melted). Mix the whole +and pour in a mold which has been wet. When turned out of the mold, put +apricots or other fruit on the top. Pour the juice over all. + +[_Mlle. Breakers_.] + + + + +CHOCOLATE CREAM + +10 leaves of gelatine, well melted and sifted. 1 pint cream, _well +beaten_. 3-1/2 sticks of chocolate melted with a little milk. + +Mix all the ingredients together and put them in a mold which has been +previously wet. + +[_Mlle. Breakers_.] + + + + +KIDNEY SOUFFLÉ + +Mince finely a veal kidney and add one-half pound of minced veal. Make +a brown sauce of flour and butter, and add the meat to it. Let it cool +a little, and add three well-beaten eggs, with a teaspoonful of rasped +Gruyère. Butter a mold, and sprinkle the inside with breadcrumbs, and +fill it with the mince. Leave it for three quarters of an hour in the +oven, or for an hour and a half in the double saucepan of boiling water. +Turn it out of the mold and serve with either a tomato or a mushroom +sauce. + +[_L. L. B. (d'Anvers)_.] + + + + +BAKED SOUFFLE + +Three eggs, two table-spoonfuls of powdered sugar and a thimbleful of +cornflour or feculina flour. The original recipe gives also one packet +of vanilla sugar, but as this may be difficult to get in England it will +be easier to add a few drops of vanilla essence when mixing. Mix the +yolks of eggs with the sugar for ten minutes, then add the whites, +stiffly beaten, stirring in very lightly, so as to let as much air as +possible remain in the mixture; sprinkle in the flour. Take a fireproof +dish, and butter it, and pour in the mixture, which place in a gentle +oven for a quarter of an hour. It is better to practice this recipe at +lest once before you prepare it at a dinner, on account of the baking. + +[_L. Verhaeghe._] + + + + +PEASANTS' EGGS + +For six people put on the fire two handfuls of sorrel, reduce it to a +puree, and add two dessertspoonfuls of cream, a lump of butter the +size of a pigeon's egg, pepper, salt. Take six hard-boiled eggs and, +crumbling out the yolks, add them to the sorrel puree. Place the whites +(which you should have cut longways) on a hot dish, and pour over them +the puree of sorrel; sprinkle the top with breadcrumbs, and put bits +of butter on it also. Place in the oven for ten minutes, and serve +garnished with tomatoes. + +[_Mlle. A. Demeulemeester._] + + + + +TWO RECIPES FOR TOMATOES AND EGGS + +Take some good tomatoes, but not too ripe. Cut them down from top +to bottom, take out the pulp, and in each half tomato put half a +hard-boiled egg. Arrange them on a dish, and pour round them a good +mayonnaise, to which you have added some chopped parsley. + +Take some tomatoes not too ripe, and cut them in half horizontally. Take +out the pulp, so that you have two half-cases from each tomato. Break an +egg into each tomato and sprinkle it well with cheese. Place them all in +the oven, till the eggs are set, and decorate with sprigs of parsley. + +[Mlle. A. Demeulemeester.] + + + + +TOMATOES AND EGGS + +Hard-boil some eggs and, while they are cooking, fry a large square +slice of bread in butter to make a large crouton. Peel the eggs when +they have been in boiling water for ten minutes. Pile them on the +crouton, and have ready a tomato sauce to pour over. + +Tomato Sauce: Gently stew two pounds of tomatoes and pass them through a +sieve, return them to the pan and stir in a mustard-spoonful of mustard, +a teaspoonful of vinegar, salt and pepper; heat well; and, if too thin, +thicken it with flour to the right consistency. + +[_Mme. van Praet._] + + + + +MUSHROOM OMELETTE + +Toss the sliced mushrooms in butter, adding, if you wish, a little +mushroom ketchup. Break the eggs in a pan and beat them lightly +together, and cook for three minutes over a good fire. Slip the omelette +on a hot dish, spread with butter. + + + + +ASPARAGUS OMELETTE + +This is made quite differently. Cook the asparagus-tops in salt and +water and drain them. Roll them in a little bechamel sauce. Break your +eggs into the pan into which you have put a little butter; stir them +with a fork in your left hand, adding salt and pepper with your right. +This will only take a minute. Add the asparagus-tops in the thick sauce; +this will take another minute. Roll or fold up the omelette and slip it +on a hot buttered dish. + +[_Mme. van Praet._] + + + + +STUFFED EGGS + +Hard-boil your eggs, allowing half an egg for each person. Take out the +yolk. While they are boiling and afterwards cooling in water, make a +small quantity of mayonnaise sauce. Peel the eggs, cut them through +lengthways, and take out the yolks. Crumble these with a little chopped +herbs, and add the mayonnaise. Fill the eggs with this mixture, and +place them in a dish with chopped lettuce round it, to which you may add +a little more of the sauce. + +[_Mme. van Marcke de Lunessen_.] + + + + +POACHED EGGS, TOMATO SAUCE + +Make some rounds of toast and butter them; place on each a slice of +tongue or of ham. Keep these hot, and poach as many eggs as you require. +Slip each egg on the toasts, and cover them quickly with a highly +seasoned tomato sauce. + +[_Mme. van Marcke de Lunessen_.] + + + + +EGGS AND MUSHROOMS + +Pick over half a pound of mushrooms, cut them in small pieces like dice, +and put them to stew in the oven with plenty of butter, pepper, and +salt. Make a thick white sauce, and you may add to it the juice from the +mushrooms when they are cooked; then stir in the mushrooms. Take three +hard-boiled eggs, and separate yolks from whites. Put into a shallow +vegetable-dish the whites cut up in small pieces, pour over them the +bechamel with the mushrooms, and finish up by sprinkling over the top +the hard-boiled yolks, which you have crumbled up with a fork. + +[_Mme. Braconnière_.] + + + + +BELGIAN EGGS + +Make some scrambled eggs, and place them on a very hot dish, and pour +round them a thick tomato sauce. Decorate the dish quickly with thick +rounds of tomato. + + + + +EGGS À LA RIBEAUCOURT + +Butter some little paper cases, and let them dry in the oven. Put into +each one a pat of butter and let it melt lightly. Break an egg into each +case, taking care not to break the yolk, and put a bit of butter on each +yolk. Place in a quick oven till the whites are half set. At the moment +of serving take them out, and have ready some minced tongue or ham, to +sprinkle on them, and decorate with a big bit of truffle. + + + + +TO USE UP REMAINS OF MEAT + +Cut in slices the remains of any cold meat, such as pork, beef, veal, +ham, or mutton. Melt in a pan a bit of salt butter the size of a walnut, +and put in it an onion cut into fine slices; let it get brown in the +hot butter. In another pan put a larger piece of butter rolled in a +soup-spoonful of flour; add to it the onion and butter, and add enough +water to prevent the sauce from getting very thick. Add, if you wish +it, a teaspoonful of meat-extract and a pinch of salt. Have ready some +mashed potatoes, but let them be very light. Place the slices of meat in +a fireproof dish, pour the sauce on them, then the mashed potatoes, and +put the dish in the oven, all well heated through. This is called in +Belgium "_un philosophe_." + +[_Paquerette_.] + + + + +VEAL WITH ONIONS + +Take a lump of butter the size of an egg, and let it color in a +saucepan. Slice some onions and fry them in another pan. When fried, +add them to the butter with some sliced carrots, a few small onions, and +your pieces of veal, salt, and pepper. Add a small quantity of water, +and close the lid on the saucepan. When the meat is tender, you can +thicken the sauce with a little flour. This is a good way to use veal +that is hard, or parts that are not the best cuts. + +[_Paquerette_.] + + + + +VEAL CAKE + +Mince very finely three pounds of raw veal and one-fourth pound of pork. +It is better to do this at home than to have it done at the butcher's. +Put two slices of bread to soak in milk, add two yolks of eggs and the +whites, pepper and salt. Mix it well, working it for ten minutes. Then +let it rest for half-an-hour. Put it in a small stewpan, add a lump of +butter the size of a pigeon's egg, and put it in the oven. It will be +ready to serve when the juice has ceased to run out. + +[_Paquerette_] + + + + +TO USE UP COLD MEAT + +Take a fresh celery, wash it well, and remove the green leaves. Let it +boil till half-cooked in salted water. Drain it on a sieve, and then cut +it lengthways, and place minced meat of any kind, well seasoned, between +the two pieces. Tie them together with a thread and let them cook again +for a quarter of an hour, this time either in the same water and gently +simmered, or in the oven in a well-buttered dish. Other people, to avoid +the trouble of tying the two halves, spread the mince on each half and +cook it in the oven, laid flat in a fireproof dish. In this case put a +good lump of butter on each portion of mince. + +[_L. Verhaeghe._] + + + + +FLEMISH CARBONADE + +Put two onions to color in butter or in hot fat. Then add to them the +beef, which you have cut into pieces the size of a small cake. Let it +cook for a few minutes, then add pepper, salt, a carrot sliced, and +enough water to allow the meat to cook gently by the side of the fire, +allowing one and one-half hours for one and one-half pounds of meat. Ten +minutes before serving add to the sauce a little meat-juice or Liebig. +You may at the same time, if it is wished, cook potatoes with the meat +for about twenty minutes. Serve it all in a large dish, the meat in +the center and the potatoes round. The sauce is served separately, and +without being passed through the sieve. + +[_L. Verhaeghe._] + + + + +A USE FOR COLD MUTTON + +Cut the mutton into neat pieces, take away all fat and skin. Fry in +butter and add all sorts of vegetables in dice, with thyme, bay-leaves, +and parsley. Let all this stew very gently for two hours; you must add +more stock or water to prevent it getting dry. Keep the lid of the pan +on and, half-an-hour before serving, put in peeled potatoes. This dish +is served very liquid. + +[_Mme. Spinette_.] + + + + +FLEMISH CARBONADES + +Take four pounds of beef--there is a cut near the neck that is suitable +for this recipe. Cut the meat in small pieces (square) and fry them in +a pan. In another pan put a piece of refined fat and fry in it five big +onions that you have finely chopped. When these are well browned, add to +them the meat, sprinkling in also pepper, salt, mixed herbs. Cover all +with water, and let it cook for an hour with the lid on. After an hour's +cooking, add half a glass of beer, a slice of crumb of bread with a +light layer of mustard and three tablespoonfuls of best vinegar. Let +it cook again for three quarters of an hour. If the sauce is not +thick enough, add a little flour, taking care that it boils up again +afterwards. + + + + +FISH + +When there remains any cold fish, take away all skin and bones, mixing +the flesh with salt, butter, pepper, and one or two raw eggs as you +wish. Take some small fireproof cases and place in each some lemon-juice +with a little melted butter and grated breadcrumbs. Bake the cases till +the top of the fish is of a golden color. + + + + +REMAINS OF FISH + +Make a good white sauce, add pepper, salt, and a little nutmeg and juice +of a lemon. Add then your remains of fish and a few pickled shrimps. +Fill some shells with it and sprinkle over the top a good powdering of +grated Gruyère cheese. Lay a pat of butter in the middle of each shell +and put them in the oven. When they are colored a good golden brown, +serve them decorated with parsley. + +[_Mme. Lekent_.] + + + + +GOOD RISSOLES + +Mince any cold meat, adding to a pound of it one-half pound of fresh +lean pork, a chopped shallot and parsley, salt, pepper, a little nutmeg, +and bind with an egg, both yolk and white. Form into balls, and dip +them in flour, then color them in some butter, and when they are nicely +browned pour into the butter a little stock or meat-juice and water. Let +them gently cook in it for ten minutes, and serve. + +[_Mme. Lekent_.] + + + + +CROQUETTES OF BOILED MEAT + +I think that boiled meat when cold is often neglected as being +tasteless, but, prepared as I will show you, it will deserve your +approval. + +Mince your boiled meat and put it into a thick white sauce well-spiced +with pepper, salt, and nutmeg, and let it remain for two hours. Then +prepare your croquettes by rolling the mixture in white of egg and fine +breadcrumbs. Put a piece of butter in the saucepan, sufficient to take +all the croquettes, and let them brown in it for about ten minutes. A +white sauce served with them is a good addition. + +[_Mlle. A. Demeulemeester_.] + + + + +CARBONADES DONE WITH BEER + +Cut the meat into slices that are thin rather than thick. Mince two +big onions and fry them till brown; then fry the slices till they are +colored on both sides. Pour on them first some beer, then a dash of +vinegar, adding thyme, pepper, and salt, and throw in also a slice of +crust of bread, which you have spread with mustard. Let this all simmer +for three hours. + +[_Mme. Segur_.] + + + + +WALLOON ENTRÉE + +Make some toasted bread, either cut in rounds or in squares, and butter +them. Cut some slices of salt beef, or, better still, ham, and put them +on top; spread the meat with a good layer of grated cheese, and over +that place another piece of buttered toast of corresponding shape. +Melt some butter in a small saucepan and fry the rounds till they are +golden-brown. + +[_Mme. E. Maes_.] + + + + +SCRAPS OF MEAT + +Your scraps of meat must be cut small or roughly minced; add to them a +little sausage-meat, about a quarter as much, and a slice of white crumb +bread that you have dipped in water or milk, and well drained. If eggs +are not too dear, add two eggs, mixing them with the meat. Place the +dish in the oven for half-an-hour--but it must be a slow oven--and take +care that the meat does not become dry. + +[_V. Verachtert_.] + + + + +FRICADELLE + +For one pound of minced pork take one and one-half pounds of minced +veal; cut three slices of white bread the thickness of nearly an inch, +and crumble them up; two raw eggs, pepper and salt. Mix it all well, +and place it in the oven for half-an-hour. If you eat this hot, serve it +with a gravy sauce. If you wish for a supper-dish, put salad round the +meat. + + + + +CHICORY AND HAM WITH CHEESE SAUCE + +Cook the chicories gently in butter till they are done. Then take each +one, and roll it in a slice of ham, and put them in a fireproof dish. +Then make a very good white sauce of flour and butter and milk, adding +cheese to flavor it strongly, and the yolk of an egg. Pour this sauce +over the chicory, and place the dish in the oven. Let it turn brownish, +and then serve it directly. + +[_Mme. Vandervalle_.] + + + + +CROQUETTES OF VEAL + +Make first of all a very thick white sauce of flour, milk, and butter, +not forgetting also salt and pepper; when it is very thick add grated +Gruyère cheese, in the proportion of a heaped teaspoonful of this to a +breakfast-cupful of sauce. Take it off the fire, and stir in first of +all the juice of a lemon, and then the yolk of an egg. Let it get cold. +Then mince up finely your veal, or, indeed, any lean meat. Mix it well +with the sauce, and make croquettes of it. Then roll each in the white +of egg that you have left, and then in grated breadcrumbs, and fry in +deep fat. + +[_Mme. Vandervalle_.] + + + + +ENTRÉE (CROQUE-MONSIEUR) + +Cut out some rounds of crumb of bread, of equal size, with a tin cutter; +or, failing that, with a wine-glass. Butter all the rounds and sprinkle +them with grated cheese--for preference with Gruyère. On half the number +of rounds place a bit of ham cut to the same size. Put a lump of butter +the weight of egg into a pan, and fry with the rounds in it, till they +become golden. When they are a nice color, place one round dressed with +cheese on a round dressed with ham, so as to have the golden bread both +above and below. Serve them very hot, and garnished with fried parsley. + +[_E. Defouck_.] + + + + +HOT-POT + +Before putting in your meat, cook in the water a celery, four leeks, +two onions, two turnips, two carrots; then add the meat, with pepper and +salt, and stew gently for three hours. If you can put in a marrow-bone +as well, that will give the soup a delicious flavor. + +[_V. Verachtert_.] + + + + +HOCHE POT + +One pound of fresh pork, one pound rump (flank) of beef, one pound rump +of veal, two onions, one celery, four leeks, two or three carrots, two +or three turnips, according to the size, a few Brussels sprouts, five +or six potatoes, according to the number of persons. Let the water boil +before putting in the meat, and cut all the vegetables in cubes of the +same size, like cubes of sugar. Let simmer only, for three hours; it is +delicious and makes a dinner. + +[_V. Verachtert_.] + + + + +BOUCHÉES À LA REINE + +Get some little cases from the pastry-cook of puff paste, which are to +be filled with sweetbread cut in dice. It is a good plan to heat the +cases before filling them. + +The filling mixture. Cook the sweetbreads in water with pepper and salt, +till done, skin them and cut in dice. Prepare a good bechamel sauce, +seasoned with the juice of a lemon, and add to it a few mushrooms that +have been fried in butter. Heat the dice of sweetbread in this sauce and +fill the cases with it. Put them back in the oven to get quite hot. + + + + +HOCHE POT OF GHENT + +Clean two big carrots and cut them into small pieces, the same for two +turnips, four leeks, two celeries, and a good green cabbage, only using +the pale leaves. Wash all these vegetables well in running water, two +or three times, and put them on the fire in three and one-half pints of +water. Add salt, and let it cook for an hour. At the end of this time, +add a good piece of pork weighing perhaps three pounds--for choice let +it be cutlets. You can also add a pig's trotter. Let it cook for another +hour, taking care that the meat remains below the water. At the end +of that time, and half-an-hour before you wish to eat it, add potatoes +enough to be three for each person. Watch the cooking so as to see that +the potatoes do not stick, and finish the seasoning with pepper and +salt. + +[_Georges Kerckaert_.] + + + + +CARBONADE OF FLANDERS + +Cut your beef into small neat pieces. Mince some onions finely, and for +five or six people you would add two bay-leaves, two cloves, pepper, +salt; simmer gently for three hours in water, and at the end of that +time bind the sauce with cornflour. Some people like the sauce to be +thickened instead with mustard. + +[_V. Verachtert._] + + + + +HEADLESS SPARROWS + +Take two pounds of beef, which must be lean and cut in thin slices. Cut +your slices of beef in pieces of five inches by three. Put in the middle +of each piece a little square of very fat bacon, a sprig of parsley, +pepper and salt. Roll up the slices and tie them round with a thread so +that the seasoning remains inside. Melt in a pan a lump of butter the +size of a very big egg. Let it get brown and then, after rolling the +beef in flour, put them in the butter. Let them cook thus for five +minutes, add half a pint of water, and let them simmer for two hours. +Fill up with water if it becomes too dry. Before serving, take great +care to remove the threads. + +[_A Belgian at Droitwich._] + + + + +MUTTON STEW + +Take two pounds of mutton, the breast or one of the inferior parts will +do as well as a prime piece. Put in an earthenware pan a lump of butter +as big as an egg, and let it color. Cut the mutton in pieces and let +them color in the butter, adding salt and pepper, a few onions or +shallots. When all is colored, add at least a pound of turnips, cut in +slices, with about a pint of water. Let it boil up till the turnips are +tender. Then add two and one-half or three pounds of potatoes; salt and +pepper these, but in moderation, if the meat has been already salted +and peppered. Add some thyme and bay-leaves, and let them all cook very +gently till the potatoes are tender. When these are cooked, take out the +pieces of meat, mix the turnips and potatoes, so as to make a uniform +mixture; then place the meat on the top of the mixture, and serve it. +_N.B._ It is necessary to watch the cooking of this dish very carefully, +so that you can add a little water whenever it becomes necessary, for if +one leaves the preparation a little too dry it quickly burns. + +[_A Belgian at Droitwich._] + + + + +HOCHE POT GANTOIS + +(For eight or nine persons) + +Take one pound beef, one pound salt pork, and one pound mutton; cut into +pieces about three inches by two, let it boil, and skim. Take two or +three carrots, one large turnip, one large head of celery, three or four +leeks, a good green cabbage, cut in four, the other vegetables cut into +pieces of moderate size, not too small; put them in with the meat, and +see that they are first covered by the water. Let it boil for three +to four hours, and three quarters of an hour before dishing, add some +potatoes cut in pieces. + +To dish: Place the meat in the center of a flat dish, and the vegetables +around; serve the liquid in a soup-tureen. This dish should be eaten out +of soup plates, as it is soup and meat course at one time. + + + + +CHINESE CORKS + +Make a thick white sauce, and when it has grown a little cold, add the +yolk of one egg, and a few drops of lemon-juice. Sprinkle in a slice of +stale bread, and enough grated cheese to flavor it strongly, and leave +it to cool for two hours. Then shape into small pieces like corks, +dip them into the beaten whites of your egg, and then into grated +breadcrumbs. Have ready some hot fat, or lard, and fry the cheese-balls +in it till they are golden. + +[_Mme. Limpens._] + + + + +LIMPENS CHEESE + +Take a roll and, cutting it in slices, remove the crusts so that a +round of crumbs remain. Butter each slice, and cover it well with grated +cheese, building up the slices one on the top of the other. Boil a +cupful of milk, with pepper, salt, and a little nutmeg; when boiled, +pour it over the bread till it is well soaked. Put them in the oven, for +quarter of an hour, according to the heat of the oven and the quantity +you have. You must pour its juice over it every now and then, and when +the top is turning into a crust, serve it. + +[_Mme. Limpens._] + + + + +CHEESE SOUFFLÉ + +Take two good soup-spoonfuls of flour, and mix it with half a teacupful +of milk; melt a lump of butter, the size of a filbert, and add that, +then enough grated cheese to your taste, and the yolks of four eggs. +Add at the last the whites of the four eggs, beaten stiffly; pepper and +salt. Butter a mold, put in your mixture, and let it cook for one hour +in a saucepan, surrounded with boiling water, and the lid on. Then turn +out the soufflé, and serve with a mushroom sauce. The sauce is a good +white sauce, to which you add already cooked mushrooms. Clean them first +of all, chop them, and cook them till tender in butter; and their own +juice; then throw them into the sauce, and pour it over your soufflé. + +[_Mme. Vandervalle._] + + + + +CHEESE CROQUETTES + +Make a thick bechamel sauce, and be sure that you cook it for ten +minutes, constantly stirring. Add, till well flavored, some Gruyère and +Parmesan cheese, mixed and grated. Let it all get cold. Then roll +this mixture into the shape of carrots; roll them in finely-grated +breadcrumbs, and fry them in hot lard or refined fat. Lay them on a hot +dish, and, at the thicker end of each carrot stick in a sprig of parsley +to look like the stalk. + +[_Mme. van Marcke de Lunessen._] + + + + +CHEESE FONDANTS + +For twelve fondants make a white sauce with two soupspoons of flour and +milk. Add to it the yolks of three eggs. Stir in four ounces of mixed +Gruyère cheese, and Parmesan, grated very finely. Add at the end the +juice of half a lemon, and a dust of cayenne. Let it all grow cold. Then +make little balls with this paste and roll them in breadcrumbs. Throw +them in a pan of boiling fat, where they must remain till they are a +good golden color. Drain them, keeping them hot, and serve quickly. + +[_Madame Emelie Jones_] + + + + +CHEESE SOUFFLÉ + +Grate half a pound of Gruyère cheese. Mix in a cup of milk a +dessert-spoonful of flour; beat four whole eggs, and add first the +cheese, and then the flour and milk mixture. Season with pepper and +salt, and put all into a mold. Let it cook in a saucepan of boiling +water for an hour and a half. Then at the end of this time put it in the +oven for half an hour. + +[_Madame Emelie Jones_.] + + + + +POTATOES AND CHEESE + +Wash some raw potatoes, peel them, cut them into very thin round slices. +Take a dish which will stand the oven, and be nice enough to go on the +table, and put in it a layer of the slices sprinkled with pepper, salt, +a little flour, and plenty of grated Gruyère. Continue in this way, +finishing with a layer of cheese, and a little flour. Put the dish in +the oven, which must not be a very hot one, and cook gently. + +For a medium pie dish you will find that half an hour will be sufficient +to cook the potatoes. + +[_Madame Emelie Jones_.] + + + + +YORK HAM, SWEETBREADS, MADEIRA SAUCE + +Heat the ham in a double saucepan (bain marie). Boil the sweetbreads, +blanch them and let them fry in some butter. + +Take flour and butter and melt them to a thick sauce, adding a tumbler +of water and Liebig which will turn your sauce brown. Fry half a pound +of mushrooms in butter and when brown, add them and the liquor to your +sauce with a good glass of madeira or sherry. Place your ham in the +middle of the dish, surround it with the sweetbreads, and pour over all +the Madeira sauce. + +[_Mme. Vandervalle_.] + + + + +HAM WITH MADEIRA SAUCE + +Cook some macaroni or spaghetti, with salt and pepper. Make a brown +sauce, using plenty of butter, for this dish requires a great deal of +sauce, and add to your "roux" some tomatoes in purée (stewed and run +through a sieve), a little meat extract, some fried mushrooms, a few +drops of good brandy or madeira to your taste. Let your slices of ham +heat in this sauce, and when ready, place them in the middle of a flat +dish, put the mushrooms or spaghetti round, and put the sauce, very hot, +over the ham. + +[_Madame Spinette._] + + + + +A DIFFICULT DISH OF EGGS + +And yet this is only fried eggs after all! Put some oil on to heat; if +you have not oil use butter, but oil is the best. When the bluish steam +rises it is hot enough. Break an egg into a little flat dish, tip up +the frying pan at the handle side, and slip the egg into it, then with a +wooden spoon turn the egg over on itself; that is, roll the white of it +over the yolk as it slips into the pan. If you cannot manage this, let +the egg heat for a second, and then roll the white over the yolk with a +wooden spoon. Do each egg in this way, and as soon as one is done let it +drain and keep warm by the fire. When all are done put them in a circle, +in a dish, and pour round them a very hot sauce, either made with +tomatoes, or flavored with vinegar and mustard. + + + + +COUNTRY EGGS + +Make a white sauce thickly mixed with onions, such as you would eat in +England with a leg of mutton, but do not forget a little seasoning of +mace. Make a high mold of mashed potatoes, and then scoop it out from +the top, leaving the bottom and high sides of the vegetable. While your +sauce is kept by the fire (the potatoes also), boil six eggs for two +minutes, shell them, and you will find the whites just set and no more. +Pour the onion sauce into the potato, and drop in the whole eggs and +serve very hot. + + + + +FRENCH EGGS + +Put a lump of butter the size of an egg in a fireproof dish, mixing in +when it is melted some breadcrumbs, a chopped leek, the inside of three +tomatoes, pepper and salt. Let it cook for three or four minutes in the +oven, then stir in the yolks of two eggs, and let it make a custard. + +Then break on the top of this custard as many eggs as you wish; sprinkle +with pepper and salt. Let it remain in the oven till these last +are beginning to set. Take out the dish, and pass over the top the +salamander, or the shovel, red hot, and serve at once. I have seen this +dish with the two extra whites of eggs beaten and placed in a pile on +the top, and slightly browned by the shovel. + + + + +OEUFS CELESTES + +(Hommage à Sir Edward Grey) + +Gently boil a quantity of the very best green peas in good gravy; as the +gravy becomes reduced, add, instead, butter. Do not forget to have put +a lump of sugar in every pint of gravy. When the peas are done break on +them the required number of fresh eggs, with pepper and salt. Place all +in a double saucepan, till the eggs are just done. It is a pity that in +England there are no cooking pots made, which will hold fire on the top, +so that a dish, such as this, becomes easily done in a few minutes. + + + + +PETITES CAISSES À LA FURNES + +Take a small Ostend rabbit, steep it in water as usual, and boil it +gently in some white stock, with a good many peppercorns. When it is +cold chop the meat up into small dice; add to it about a quarter of the +amount of ham, and the whites of two hard-boiled eggs, all cut to the +same size. + +Moisten the salpicon with a good white sauce made with cream, a little +lemon juice, pepper and salt. + +The little paper cases must have a ring of cress arranged, about a +quarter of an inch thick; the salpicon, put in carefully with a small +spoon, will hold it in place. + +Fill the cases to the level of the cress leaves, and decorate with a +Belgian flag made as follows: + +Make some aspic jelly with gelatine, tarragon vinegar, and a little +sherry. Color one portion with paprika or coralline, pepper; a second +part with the sieved yolks of two hard-boiled eggs, and the remainder +with rinsed pickled walnuts, also passed through a wire sieve. Pour the +red jelly into a small mold with straight sides; when it is almost set +pour in the yellow aspic, and when that is cold pour in the black. When +the jelly is quite cold, turn it out, slice it, and cut it into pieces +of suitable size. If you make too much aspic it can decorate any cold +dish or salad. The walnut squash looks black at night. + +[_Margaret Strail, or Mrs. A. Stuart._] + + + + +FLEMISH CARROTS + +Take some young carrots, wash and brush them as tenderly as you would +an infant, then simmer them till tender in with pepper and salt. When +cooked, draw them to the side of the fire and pour in some cream to make +a good sauce. If you cannot use cream, take milk instead and stir with +it the yolk of an egg. To thicken for use, add a pinch of sugar and some +chopped parsley. + + + + +AUBERGINE OR EGG PLANT + +This purple fruit is, like the tomato, always cooked as a vegetable. It +is like the brinjal of the East. It is hardly necessary to give +special recipes for the dressing of aubergines, for you can see their +possibilities at a glance. They can be stuffed with white mince in a +white sauce, when you would cut the fruit in half, remove some of the +interior, fill up with mince and sauce, replace the top, and bake for +twenty minutes, or simply cut in halves and stewed in stock, with pepper +and salt they are good, or you can simmer them gently in water and when +ready to serve, pour over them a white sauce as for vegetable marrow. If +they are cheap in England the following entrée would be inexpensive and +would look nice. + + + + +EGG PLANTS AS SOUFFLÉ + +Wash the fruit, cut them lengthways, remove the inside. Fill each +half with a mixture made of beaten egg, grated cheese, and some fine +breadcrumbs, and a dash of mustard. Put the halves to bake for a quarter +of an hour, or till the soufflé mixture has risen. When cooked place +them in an oval dish with a border of rice turned out from a border +mold. + + + + +POTATO CROQUETTES + +Cook your potatoes, rub them through the sieve, add pepper and salt, +two or three eggs, lightly beaten, mixing both yolks and whites, and +according to the quantity you are making a little butter and milk. Work +all well and let it get cold. Roll into croquettes, roll each in beaten +egg, then in finely grated breadcrumbs, and let them cook in boiling fat +or lard. + +[_Madame Emelie Jones._] + + + + +PURÉE OF CHESTNUTS + +Make a little slit in each chestnut, boil them till tender, then put +them in another pan with cold water in it and replace them on the fire. +Peel them one by one as you take them out, and rub them through a sieve, +pounding them first to make it easier, add salt, a good lump of butter +and a little milk to make a nice purée. This is very good to surround +grilled chicken or turkey legs, or for a salmi of duck or hare. + + + + +HORS D'OEUVRES + +The attractive "savory" of English dinner tables finds its counterpart +apparently in egg and fish dishes served cold at the beginning of a +meal, and therefore what we should call hors d'oeuvres. + + + + +POTATO DICE + +Boil your potatoes and let them be of the firm, soapy kind, not the +floury kind. When cooked, and cold, cut them into dice, and toss them in +the following sauce: + +Take equal quantities of salad oil and cream, a quarter of that amount +of tarragon vinegar, a pinch of salt, and a few chopped capers. Mix very +well, and pour it on the dice. You may vary this by using cream only, in +which case omit the vinegar. Season with pepper, salt, celery seed, and +instead of the capers take some pickled nasturtium seed, and let that, +finely minced, remain in the sauce for an hour before using it. + + + + +ANCHOVIES + +Fillets of these, put in a lattice work across mashed potato look very +nice. Be sure you use good anchovies preserved in salt, and well washed +and soaked to take away the greater part of the saltness; or, if you can +make some toast butter it when cold, cut it into thin strips, and lay +a fillet in the center. Fill up the sides of the toast with chopped +hard-boiled yolk of egg. + + + + +ANCHOVY SANDWICHES + +Cut some bread and butter, very thin, and in fingers. Chop some +water-cress, lay it on a finger, sprinkle a little Tarragon vinegar and +water (equal quantities) over it, and then lay on a fillet of anchovy, +cover with more cress and a finger of bread and butter. Put them in a +pile under a plate to flatten and before serving trim the edges. + + + + +ANCHOVY ROUNDS + +Make some toast, cut it in rounds, butter it when cold. Curl an anchovy +round a stewed olive, and put it on the toast. Make a little border of +yolk of egg boiled and chopped. + + + + +ANCHOVY BISCUITS + +Made as you would make cheese biscuits, but using anchovy sauce instead +to flavor them. If you make the pastry thin you can put some lettuce +between two biscuits and press together with a little butter spread +inside. + + + + +ANCHOVY PATTIES + +Make some paste and roll it out thinly. Take a coffee cup and turning it +upside down stamp out some rounds. Turn the cup the right way again, +and put it on a round. Then you will see an edge of paste protruding all +round. Turn this up with the end of a fork, which makes a pretty little +edge. Do this with all, and fill the shallow cases then made with a good +mayonnaise sauce in which you have put chopped celery and potato, and a +small quantity of chopped gherkins. Lay three fillets of anchovy across +each other to form a six-pointed star and season highly with cayenne +pepper. + +All the above recipes can be followed using sardines instead of +anchovies, and indeed one can use them in many other ways, with eggs, +with lettuce, with tomatoes. As anchovies are rather expensive to buy, +I give a recipe for mock anchovies, which is easy to do, but it must be +done six months before using the fish. + + + + +MOCK ANCHOVIES + +When sprats are cheap, buy a good quantity, what in England you would +call a peck. Do not either wipe or wash them. Take four ounces of +saltpeter, a pound of bay salt, two pounds of common coarse salt, and +pound them well, then add a little cochineal to color it, pound and mix +very well. Take a stone jar and put in it a layer of the mixture and +a layer of the sprats, on each layer of fish adding three or four bay +leaves and a few whole pepper-corns. Fill up the jar and press it all +down very firmly. Cover with a stone cover, and let them stand for six +months before you use them. + + + + +CUCUMBER À LA LAEKEN + +Take a cucumber and cut it in pieces two inches long, then peel away the +dark green skin for one inch, leaving the other inch as it was. Set up +each piece on end, scoop it out till nearly the bottom and fill up with +bits of cold salmon or lobster in mayonnaise sauce. Cold turbot or any +other delicate fish will do equally well or a small turret of whipped +cream, slightly salted, should be piled on top. This dish never fails to +please. + + + + +HERRING AND MAYONNAISE + +Take some salt herring, a half for each person, and soak them for a day +in water. Skin them, cut them open lengthwise, take out the backbone, +and put them to soak in vinegar. Then before serving them let them lie +for a few minutes in milk, and putting them on a dish pour over them a +good mayonnaise sauce. [_Mlle. Oclhaye._] + + + + +SWEET DRINKS AND CORDIALS. ORGEAT + +Blanch first of all half a pound of sweet almonds and three ounces of +bitter, turn them into cold water for a few minutes; then you must pound +them very fine in a stone mortar, if you have a marble one so much the +better, and do it in a cool place. + +You must add a little milk occasionally to prevent the paste from +becoming oily, then add three quarts of fresh milk, stirring it in +slowly, sweeten to your taste, and then putting all into a saucepan +clean as a chalice, bring it to the boil. + +Boil for ten minutes, and then stir till cold, strain it through finest +muslin, and then add two good glasses of brandy. Bottle and keep in a +dark place. + + + + +HAWTHORN CORDIAL + +When the hawthorn is in full bloom, pick a basketful of the blooms. Take +them home, and put the white petals into a large glass bottle, taking +care that you put in no leaves or stalks. When the bottle is filled to +the top do not press it down, but pour in gently as much good French +Brandy as it will hold. Cork and let it stand for three months, then +you can strain it off. This is good as a cordial, and if you find it too +strong, add water, or sweeten it with sugar. + + + + +DUTCH NOYEAU + +Peel finely the rinds of five large lemons, or of six small ones, then +throw on it a pound of loaf sugar that you have freshly pounded, two +ounces of bitter almonds, chopped and pounded; mix these with two quarts +of the best Schnappes or Hollands, and add six tablespoonfuls of boiling +milk. + +Fill your jars with this, cover it close, and put it in a passage or +hall, where people can shake it every day. + +Leave it there for three weeks, and strain it through some blotting +paper into another bottle. It will be ready to drink. + + + + +LAVENDER WATER + +Take a large bottle, and put in it twelve ounces of the best spirits of +wine, one essence of ambergris, twopennyworth of musk, and three drachms +of oil of lavender. + +Cork it tightly, put in a dark place, and shake it every day for a +month. This is really lavender spirit, as no water is used. + + + + +HOT BURGUNDY + +Take half a pint of good Burgundy wine, put it to boil with two cloves, +and a dust of mixed spice, sweeten to taste with some powdered sugar. +If you like add a quarter of the quantity of water to the wine before +boiling. + + + + +CRÊME DE POISSON À LA ROI ALBERT + +Take a fresh raw whiting, fillet it, and pass the flesh through a wire +sieve. + +For a small dish take four ounces of the fish, mix them lightly with +four tablespoonfuls of very thick cream, adding pepper and salt. Fill +an oval ring mold, and steam gently for twenty minutes, under buttered +paper. + +Have some marine crayfish boiled, shell the tails, cut them in pieces, +removing the black line inside. Cut three truffles into thick slices, +heat them and the crayfish in some ordinary white sauce, enriched with +the yolk of a raw egg, pepper and salt, and one dessertspoonful of +tarragon vinegar. This must not be allowed to boil. When the cream is +turned out into a hot silver dish, pour the ragout into the center, and +put a hot lid on. + +This dish, and that on page 86-87, has been composed by a Scotch lady in +honor of the King of the Belgians. Not every cook can manage the cream, +but the proportions are exact, and so is the time. + +[_Mrs. Alex. Stuart._] + + + + +FISH AND CUSTARD + +Boil up the trimmings of your fish with milk, pepper and salt. Strain it +and add the yolks of eggs till you get a good custard. Pour the custard +into a mold, and lay in it your fish, which must already be parboiled. +If you have cold fish, flake it, and mix it with the custard. Put the +mold in a double saucepan. Steam it for three quarters of an hour. +Turn it out, and garnish with strips of lemon peel, and if you have it, +sprigs of fennel. + + + + +HAKE AND POTATOES + +Hake, which is not one of the most delicate fish, can be made excellent +if stewed in the following sauce: A quart of milk to which you have +added a dessertspoonful of any of the good English sauces; thicken it +with a knob of butter rolled in flour, which stir in till all is smooth. +When it boils take off the fire, and put in your pieces of hake, set +it back by the side of the fire to keep very hot, without boiling, for +twenty-five minutes. Meanwhile mash some potatoes, and put it as a +purée round a dish, pour the fish in the center, sprinkle on it chopped +parsley. The liquor ought to be much reduced. + + + + +VERY NICE SKATE + +Take skate, or indeed any fish that rolls up easily, make into fillets, +dry them well, and sprinkle on each fillet, pepper, salt, a dust of +mixed spice, and chopped parsley. Roll each fillet up tightly, and +pack them tightly into a dish, so that they will not become loose. Take +vinegar and beer in equal quantities, or, if you do not like to use +beer, you must add to the vinegar some whole black pepper, and a good +sprinkle of dried and mixed herbs with salt. Pour over the fish, tie a +piece of buttered paper over the top, and bake for an hour and a quarter +(for a medium pie dish) in a moderate oven. + + + + +TO KEEP SPRATS + +A large quantity of these may be bought cheaply and kept for some weeks +by this method. Put on to warm equal quantities of vinegar and water, +what you think sufficient to cover your sprats, allowing for wastage; +and stir in for every quart of liquor a small saltspoonful of mixed +spice, four bay leaves, a shallot minced, a small bunch of bruised +thyme, the thin rind of a half lemon, salt and pepper; if you can use +tarragon vinegar so much the better. Clean the sprats, remove tails and +heads, and lay them in a deep dish. Take your liquor and pour it over +the fish, tie a large paper over all, and let them bake in a cool oven +for two or three hours; or cook them in a double saucepan; in any case +do them very slowly. Put aside to cool, and take out the fish to use as +required. They will keep good four weeks. + + + + +TO KEEP MACKEREL FOR A WEEK + +It sometimes happens that you can get a great quantity of this fish, +very fresh, cheaply, and wish to use it later on. + +Pickle it thus: Boil a pint of vinegar with six peppercorns, four +cloves, four bay leaves, a scrap of mace, a saltspoonful of salt, and +the same of made mustard. When this is boiled up put it to cool. Lay +your mackerel prepared ready for eating, and sprinkle on each piece some +salt, and minced thyme. It may be an hour before using. + +Then fry the fish, lifting each piece carefully into the hot fat. When +fried lay the fish in a deep dish, and pour on each piece your vinegar +liquor till all is covered. + +Cover over with paper such as you use for jam pots, well tied down. You +can afterwards heat the fish as you require. + + + + +A BROWN DISH OF FISH + +Take your fish, which should be herring or mackerel, relieve it of the +bones, skin and fins, which you must put to boil for three quarters of +an hour in water, with pepper and salt. After that time strain off the +liquor, and add to it enough browning to color it well. + +Then brown quarter of a pound of butter and knead into it two +tablespoonfuls of flour, add it, when well mixed, to your liquor, with +salt and pepper, a piece of lemon peel, and a dust of mixed spice. Bring +all this to the boil and drop in your fish. (Cut in neat fillets.) +Let them simmer for twenty minutes, and if too dry pour in some darkly +colored gravy. Just before you wish to serve add a good wine glass of +claret, or of Burgundy, take out the lemon peel, and pour all on a hot +dish. If you do not wish to put wine, the flavor of the sauce is very +excellent if you stir into it a dessertspoonful of mushroom ketchup, or +a teaspoonful of soy. This brown fish is nice to follow a white soup. + + + + +BAKED HADDOCKS + +Take all the trimmings of two good sized haddocks, cover them with +milk and water, and put them to simmer. Add chopped parsley, a chopped +shallot, pepper and salt. + +Cut each fish in half across, and lay them in the bottom of a pie dish, +sprinkle breadcrumbs, pats of butter, pepper and salt, between and on +each piece. Fill up the dish with water or milk, adding the simmered and +strained liquor from the trimmings. + +Bake gently for an hour, and when brown on top add more breadcrumbs, and +pats of butter. + + + + +FILLETED SOLES AU FROMAGE + +Boil the filleted soles in water. Make a sauce with butter. One spoonful +of flour--milk, pepper and salt, powdered cheese (Cheddar). Boil it, +adding some washed and chopped mushrooms and a little cream. Put the +filets on a dish and pour them over the sauce. Leave it about a quarter +of an hour in the oven, so that it becomes slightly browned. + +[_Mdlle. Spreakers._] + + + + +FILLETED FISH, WITH WHITE SAUCE AND TOMATOES + +Brown two onions in butter, and add a spray of parsley, half a pound of +tomatoes and a claret glassful of white wine. Let this simmer for half +an hour, and then pass it through the tammy. Then fry half a pound of +mushrooms, and add them and their liquor to the sauce, thickening it, +if necessary, with a little cornflour. A great improvement is a little +liebig. Place your fish in the oven, and cook it gently in butter, with +pepper and salt. When it is done, serve it with the sauce poured over +it. + +[_Madame Vandervalle._] + + + + +THE MILLER'S COD + +(Cabillaud meunier) + +Cut your cod in slices, and roll them in flour. Put them to fry in a +good piece of butter, adding chopped parsley, pepper and salt, and the +juice of one lemon. This is very good, if served in the dish that it is +cooked in. + + + + +DUTCH HERRINGS + +(A cold dish) + +Take some Dutch, or some salted herrings, and remove the skin, +backbones, etc. Lay the fish in milk for at least twenty-four hours to +get the salt out. Make a mayonnaise sauce, adding to it the roe from the +herrings, in small pieces; wipe and drain the fish, and pour over them +the sauce. + + + + +REMAINS OF COD + +I + +Take your fish, and remove all bones and skin. Put some butter to brown +in a saucepan, and when it is colored, add the cod, sprinkling in pepper +and salt and a good thickening of grated breadcrumbs. Let this all heat +gently by the fire and turn it into paper cases, with chopped parsley on +the top. + +II + +The above recipe can be followed for making fish rissoles, but, after +having mixed it well, let it grow cold. Then form into balls, roll them +in breadcrumbs, and throw them into boiling fat. + +III + +Take all the remains of the fish and heat them in butter. Make some +mashed potatoes, and add to them some white sauce, made of flour, milk +and butter. Mix this with the fish, so that it is quite moist, and do +not forget salt and pepper. Place the mixture in a fireproof dish and +sprinkle breadcrumbs over it. Bake for fifteen minutes, or till it is +hot through, and serve as it is. + +[_Mdlle. M. Schmidt, of Antwerp._] + + + + + * * * * * + + + + +PART II + +The second half of this little book is composed chiefly of recipes for +dishes that can be made in haste, and by the inexperienced cook. But +such cook can hardly pay too much attention to details if she does not +wish to revert to an early, not to say feral type of cuisine, where the +roots were eaten raw while the meat was burnt. Because your dining-room +furniture is Early English, there is no reason why the cooking should +be early English too. And it certainly will be, unless one takes great +trouble with detail. + +Let us suppose that at 7:30 P.M. your husband telephones that he is +bringing a friend to dine at 8. Let us suppose an even more rash act. +He arrives at 7:15, he brings a friend: you perceive the unexpressed +corollary that the dinner must be better than usual. In such a moment of +poignant surprise, let fly your best smile (the kind that is practiced +by bachelors' widows) and say "I am delighted you have come like this; +do you mind eight or a quarter past for dinner?" Then melt away to the +cook with this very book in your hand. + +I take it that you consider her to be the junior partner in the +household, you, of course, being the senior, and your husband the +sleeping partner in it. Ask what there is in the house for an extra +dish, and I wager you the whole solar system to a burnt match that you +will find in these pages the very recipe that fits the case. A piece of +cold veal, viewed with an eye to futurity, resolves itself into a white +creamy delightfulness that melts in your mouth; a new-laid egg, maybe, +poached on the top, and all set in a china shell. If you have no meat at +all, you must simply hoodwink your friends with the fish and vegetables. + +You know the story of the great Frenchwoman: + +"Hèlas, Annette, I have some gentlemen coming to dine, and we have no +meat in the house. What to do?" + +"Ah! Madame, I will cook at my best; and if Madame will talk at her +best, they will never notice there is anything wrong." + +But for the present day, I would recommend rather that the gentlemen be +beguiled into doing the talking themselves, if any shortcoming in the +menu is to be concealed from them, for then their attention will be +engaged. + +It takes away from the made-in-a-hurry look of a dish if it is +decorated, and there are plenty of motifs in that way besides parsley. +One can use beetroot, radishes, carrots cut in dice, minced pickles, +sieved egg; and for sweets, besides the usual preserved cherries and +angelica, you can have strips of lemon peel, almonds pointed or chopped, +stoned prunes cut in halves, wild strawberries, portions of tangerine +orange. There is a saying, + + Polish the shoe, + Though the sole be through, + +and a very simple chocolate shape may be made attractive by being +garnished with a cluster of pointed almonds in the center, surrounded +by a ring of tangerine pieces, well skinned and laid like many crescents +one after the other. There is nothing so small and insignificant but has +great possibilities. Did not Darwin raise eighty seedlings from a single +clod of earth taken from a bird's foot? + +It is to be regretted that Samuel Johnson never wrote the manual that +he contemplated. "Sir," he said, "I could write a better book of cookery +than has ever yet been written. It should be a book on philosophical +principles." + +Perhaps the pies of Fleet Street reminded him of the Black Broth of +the Spartans which the well-fed Dionysius found excessively nasty; the +tyrant was curtly told that it was nothing indeed without the seasoning +of fatigue and hunger. We do not wish a meal to owe its relish solely to +the influence of extreme hunger--it must have a beautiful nature all +its own, it must exhibit the idea of Thing-in-Itself in an easily +assimilable form. + +I am convinced, anyhow, that this little collection (formed through +the kindness of our Belgian friends) will work miracles; for there are +plenty of miracles worked nowadays, though not by those romantic souls +who think that things come by themselves. Good dinners certainly do not, +and I end with this couplet: + + A douce woman and a fu' wame + Maks King and cottar bide at hame. + +Which, being interpreted, means that if you want a man to stay at home, +you must agree with him and so must his dinner. + +M. LUCK. + + + + +HORS D'OEUVRE + +(Herring and Mayonnaise) + +Take some salt herrings, one for each person, and soak them for a day in +water. Skin them, cut them open lengthways, take out the backbone, and +put them to soak for a day in vinegar. Then before serving them, let +them lie for a few minutes in milk, and, putting them on a dish, pour +over them a good mayonnaise sauce. + +[_Mme. Delhaye._] + + + + +CARROT SOUP + +Wash and scrape a pound of carrots, slice them, treat two medium sized +potatoes in the same manner, add a bay leaf, a sprig of thyme and a +chopped onion. Cook all with water, add salt, pepper, and cook gently +till tender, when pass it through a sieve. Put in a pan a lump of butter +the size of an egg, with a chopped leek and a sprig of chervil. Let it +cook gently for three or four minutes, then pour on the puree of carrots +and let it all come to the boil before taking it off to serve. + +[_Madame Stoppers._] + + + + +SORREL SOUP + +Take a quart of bouillon or of meat extract and water. Fry in butter a +carrot, a turnip, an onion, a small cabbage, all washed and chopped, and +add half a teaspoonful of castor sugar. Put your soup to it and set on +the fire. Let it simmer for twenty minutes, add any seasoning you wish +and a little more water, and let it simmer for another half hour. Then +shred a bit of basil or marjoram with a handful of well washed sorrel, +throw them in, cook for five minutes, skim it, pour it into a soup +tureen, and serve. + + + + +OSTEND SOUP + +There are many varieties of this soup to be met with in the different +hotels, but it is a white soup, made of fish pieces and trimmings, +strained, returned to the pot, and with plenty of cream and oysters +added before serving. It should never boil after the cream is put in. A +little mace is usual, but no onions or shallot. A simple variety is made +with flour and milk instead of cream, the liquor of the oysters as well +as the oysters, and a beaten egg added at the last moment. + +[_Esperance._] + + + + +ANOTHER SORREL SOUP + +Take a tablespoonful of breadcrumbs, moisten them in milk in a pan, +then add as much water as you require. Throw in three medium potatoes, a +handful of well washed sorrel, and a sprig or two of chervil, a lump of +butter, pepper, and salt. Bring to the boil, simmer for quarter of an +hour, pass through a tammy, heat again for ten minutes and serve burning +hot. + +[_Esperance._] + + + + +HASTY SOUP + +Into a quart of boiling water throw lightly four tablespoonfuls of +semolina, so that the grains are separated. Let it boil for a quarter +of an hour, with pepper and salt. Take the tureen and put the yolk of an +egg in it with a bit of butter the same size, mix them with a fork and +pour in a teacupful of hot water with extract of meat in it, as strong +as you wish. Quickly pour in the semolina soup and serve it at once. +This is a quickly made and inexpensive dish, besides which it is a nice +one. + +[_Madame Alphonse F._] + + + + +ARTICHOKES A LA VEDETTE + +Boil some globe artichokes in salted water till they are tender. Take +out the center leaves, leaving an even fringe of leaves on the outside. +Remove as much of the choke as you can. Put them back in a steamer. Toss +some cooked peas in butter, then mix them in cream and taking up your +artichokes again put in your cream and peas in the center of each, as +much as you can get in. The cream is not necessary for this dish to be +a good one, but the artichokes and peas must both be young. As a rule +people cut their fruit too soon and their vegetables too late. + +[_Chef reconnaissant._] + + + + +SURPRISE POTATOES + +Quarter of an hour will suffice to prepare and cook this savory +surprise, once the potatoes are baked. Take three large potatoes of +symmetrical size, clean and bake them; cut each in two and remove the +inside without injuring the skin. Melt half an ounce of butter by the +fire, add two ounces of potato passed through a sieve, a teaspoonful of +grated parmesan, pepper, salt, and a tablespoonful of milk. Then stir in +the yolk of an egg and presently the white, well beaten. Fill the empty +potato skins with the mixture which ought to rise and puff out in ten or +twelve minutes. + + + + +VEGETABLE SALADS + +Sometimes one has a few leeks, a half cauliflower, a handful each of +peas and beans. Instead of currying these vegetables (which removes all +distinctive flavor from them) cook them gently, and toss them when cold +in a good salad dressing. If you can give the yolk of an egg to it, so +much the better. Any cold meat is improved by a side dish of this sort. +The vegetables that one can curry with advantage are large marrows, cut +into cubes, turnips, potatoes, parsnips. + +[_Marguerite Leblanc_.] + + + + +TOMATOES A LA SIR EDWARD GREY HOMMAGE + +Take some fine firm tomatoes, not very ripe. Turn them with the stalk +side up and cut a slice off the top with a sharp knife. Take out the +inside with a teaspoon. Break into each tomato a pullet's egg, sprinkle +with pepper and salt. The inside of the tomato you will pass through a +fine wire sieve and it will be a thick liquor; mix it with bread-crumbs, +salt, pepper, and some grated cheese till quite thick. Put this mixture +on the top of each egg and place all in the oven for three or four +minutes, so that the eggs are only just set and no more. + +[_Amie inconnue._] + + + + +STUFFED CARROTS + +Take some good sized carrots, and after washing them well and cutting +off the green tuft, cut each one across about two and a half inches +from the leaves. Scoop out the inside yellow part, leaving a case of +the redder part and a piece to form the bottom, at the smaller end. Then +stew the cases very gently till a little tender, but not quite soft. +Take them out of the water, drain them, and then placing each on its +small end, fill up with hot chopped mushrooms, that have been tossed in +butter. Arrange in a circle on a dish, and garnish with small sprigs of +carrot leaves. The insides that you have scooped out are to be used for +soup flavoring. + +[_Pour la Patrie._] + + + + +TO COOK ASPARAGUS + +One should not let the tips of this vegetable touch the water. Take your +bundle, dip the stalks in warm water to remove any dust, and the tips +also, if it is necessary. Then tie the bundle round with tape, keeping +the ends of stalks even so that it will stand upright. Place them in +boiling water with the heads just sticking out, and keep them like that. +In this way the heads, which are very tender, will be cooked in the +steam and will not drop off. + +[_Pour la Patrie._] + + + + +TOMATOES IN HASTE + +Butter a pie-dish, preferably a fireproof china dish. Open a tin of +tomatoes and remove as much skin as you can if they are the unpeeled +kind. Put a handful of crumbled brown bread in the dish with lumps of +butter, then pour on that some tomatoes, dust with pepper and salt, then +more bread, and so on, finishing at the last with lumps of butter, and a +thick sprinkling of grated cheese. Bake for twenty minutes. + +[_Pour la Patrie._] + + + + +KIDNEYS AND LETTUCE + +Put on some water to boil. Take your lettuce, and choose the round kind, +and wash it well. Take out neatly with your fingers the center leaves, +and fill up instead with a sheep's kidney which you have lightly dusted +with flour, pepper, and salt. Tie the lettuce round very firmly and set +it in a pan of boiling water that covers up only three quarters of the +vegetable. Boil for eighteen minutes. Take out the lettuce, untie it, +drain it, and serve at once. Kidneys are good when they are placed +inside large Spanish onions and gently stewed, in which case a dab of +made mustard is given them. + + + + +TOMATO RICE + +Put on your rice to boil. Make a tomato sauce by stewing them gently, +and then rubbing them through a sieve; this makes a purée, which you +must put back to heat with pepper and salt and a small quantity of made +mustard. Then grate some parmesan, or failing that, some Gruyère cheese. +Take off the rice, drain it, keeping it hot, put it on a dish and pour +over it your purée. Then sprinkle the grated cheese thickly on top of +all. + +[_Pour la Patrie._] + + + + +RICE WITH EGGS + +Boil some rice till it will press closely together. Fill some teacups +with it, pressing the rice well down; then leave a hole in the middle +and pour into each hole a small raw egg, yolk, and white. Set the +tea-cups to cook in the oven, and when the eggs are just set and no +more, press on them some more rice. Turn them out of the teacups, and if +you have rubbed the inside of the cups with a little butter this will be +easy, and sprinkle over the top of each mold plenty of chopped parsley. +Do not forget salt and pepper to season the ingredients. + +[_Pour la Patrie._] + + + + +BROAD BEANS IN SAUCE + +Take your shelled beans, very young and tender. Throw them into boiling +water for a minute, then pour the water away. Heat for a pound of beans +one and one-half pints of milk, stir in four ounces of salt butter, a +very little chopped parsley, salt and pepper. Do not let the milk boil, +but when it simmers put in the beans. When they have been heated for +ten minutes, thicken your sauce with the yolks of two eggs and a +tablespoonful of cream. Take out a bean and eat it to see if it is +cooked, and if so, pour all on a hot dish. Garnish with fried sippets +of bread. Old broad beans can be treated in the same way, but they must +first be skinned. + +[_Aimee._] + + + + +OMELETTE OF PEAS + +Beat up three eggs, to which add one tablespoonful of grated cheese, +pepper, and salt, and mix thoroughly. Butter an omelette pan, and pour +in the mixture, keep moving it gently with a fork while you sprinkle in +with the other hand some cooked green peas. The omelette will be cooked +by the time you have sprinkled in two handfuls. Slip it off on to a very +hot dish, fold over, and serve at once. + +[_Jean O._] + + + + +BRUSSELS ARTICHOKES + +Wash well some globe artichokes, and boil them in salted water. +Meanwhile make a good mushroom filling, highly seasoned, of cooked +mushroom, dipped into butter, pepper, salt, a few breadcrumbs, and +shreds of ham. Remove the center leaves from the vegetable and as much +of the choke as you can. Fill up with the mushroom force and stew gently +in brown sauce flavored with a bunch of herbs. + +[_F. R._] + + + + +BELGIAN SALAD + +is merely endive, washed and torn apart with red peppers added here and +there as well as the ordinary salad dressing. + +_Belgian asparagus_ is done by adding to the cooked vegetable a bechamel +sauce, poured over the dish, and then slices of hard boiled eggs placed +on the top. The giant asparagus is used, and it is eaten with a fork. + +[_A Grocer's Wife._] + + + + +BRUSSELS CARROTS + +Cut young carrots in small pieces, blanch them in salted water; melt +some butter in a stew pan, add enough water and meat extract to make +sufficient to cover the carrots, season with pepper, salt and a pinch +of sugar and toss the carrots in this till they are tender. Then add the +yolk of an egg and a tablespoonful of cream, holding the pan just off +the fire with the left hand, while you stir with the right. When it +is well mixed pour all out on a vegetable dish and sprinkle over with +chopped parsley. + +[_Amie reconnaissante._] + + + + +CARROTS AND EGGS + +Make the same preparation as above, for the sauce, with the same +seasonings, but add a dust of nutmeg. Then add half a pint of white +stock which will be enough for a small bunch of carrots; simmer them +for fifteen minutes and then break in three whole eggs, taking care that +they fall apart from each other. Let them cook till nearly set (for they +will go on cooking in the hot sauce after you remove them from the fire) +and serve at once. This is nearly as good if you use old carrots sliced, +instead of the young ones. + +[_M. Zoeben_.] + + + + +CUCUMBERS AND TOMATOES + +Take two earthenware pots and put some tomatoes to stew in one, in +water, pepper, and salt. Peel a cucumber, open it, remove the seeds and +stuff it with any forcemeat that you have; but a white one is best. Let +it cook gently in some brown stock, well covered over. When tender +put the cucumber along the dish and tomatoes on each side. A puree of +potatoes can surround them. + +[_A. Fanderverde_.] + + + + +RED HARICOTS + +Soak some white haricot-beans over night, or stew them till tender in +some weak stock. Make a tomato sauce in a saucepan, and flavor it +rather strongly with made mustard, stirring well, so that it is well +incorporated. When the beans are tender, drain them from the liquor +(keeping them hot) and reduce that to half its quantity. Put back the +beans and add the tomato sauce, heat for a couple of minutes, and serve +with three-cornered pieces of toast. + +[_Elise et Jean_.] + + + + +POTATOES A LA BRABANCONNE + +Boil some potatoes, rub them through a sieve, add pepper, salt, and +a tablespoonful of cream to a pound of potatoes, rub through a tammy +again. Chop a shallot, a spring or two of parsley and mix them in, +sprinkling in at the same time a dust of nutmeg and a dessertspoonful of +grated cheese. Place the puree in a dish to be baked, and before setting +it in the oven sprinkle on the top some bread-crumbs, and cheese grated +and mixed and one or two pats of salt butter. Bake till it is a golden +brown. + +[_Elise et Jean_.] + + + + +FLEMISH PEAS + +Cook some young peas and some carrots (scraped and shaped into cones) +in separate pans. Then put them together in an earthenware close covered +pan to simmer together in butter and gravy, the first water having been +well drained from them. Season with pepper and salt and let them cook +gently for ten or twelve minutes; do not uncover the pot to stir it, but +shake it every now and then to prevent the contents from burning. + +[_Amie inconnue_.] + + + + +CHOU-CROUTE + +Take as many white September cabbages as you wish, trim them, cut in +halves, remove the stalks, wash them very thoroughly and shred them +pretty finely. Procure an earthenware crock and put in a layer of +cabbage, sprinkle it with coarse salt, whole pepper, and juniper +berries. Fill up the crock in this way, put on the lid, and keep it down +closely with weights. It will be ready in about six weeks' time, when +the fermentation has taken place. It is good with pork or bacon. + + + + +SPINACH FRITTERS + +Take any cold boiled spinach--though people generally eat all that there +is--and mix it thickly with the yolk of egg and a little rice flour; you +may add a little powdered sugar. Have ready some boiling fat, and drop +spoonfuls of the spinach into it. If the fat is hot enough the fritters +will puff out. Drain them quickly and serve very hot. + + + + +HARLEQUIN CABBAGES + +Shred some red cabbage, to half a pound of it add two medium sized +apples, minced finely without core or skin, a bit of fat bacon, season +with pepper, salt, vinegar, which should be tarragon vinegar, and put +it to simmer in some gravy or milk and water. It should cook for an hour +over a gentle fire. Cook separately some green cabbage, cleaned, boiled +till tender in salted water, chopped, then put back on a gentle fire +with salt, pepper, a dust of nutmeg, and some fat or butter. Let it heat +and mix well, and then serve the two colors side by side in the same +dish; the red cabbage has a sour and the green has a nutty flavor which +is very agreeable. + + + + +LITTLE TOWERS OF SALAD + +Put a couple of eggs on to boil hard, while you make a thick mayonnaise +sauce. Cut some beetroot, some cucumber, some cold potato, some tomato +into slices. Peel your eggs, and slice them, and build up little piles +of the different things, till about two inches high. Between each slice +you will sprinkle grated breadcrumbs, pepper, salt, a tiny scrap of +chopped raw shallot, parsley, all mixed in a cup. Finish with the +rounded ends of white of egg on the top, put lettuce round and pour the +dressing over it. + + + + +PUFFS FOR FRIDAY + +Make a batter of a beaten egg, a dust of rice flour, pepper, salt and as +much cream as you can give. Roll out this batter so thinly that you +can almost see through it. Cut it into rounds and put on it any cooked +vegetables that you have, but they must be highly seasoned. Cold +potatoes will do if they are done with mustard, vinegar, or a strong +boiled sauce. Fold over the paste, press it together at the edges, and +fry in hot fat. + + + + +HADDOCK A LA CARDINAL + +Take some fillets of haddock, or cod or hake, and poach them gently in +milk and water. Meanwhile, prepare a good white sauce, and in another +pan a thick tomato sauce, highly seasoned, colored with cochineal if +need be, and as thick as a good cream. Lay the fillets when cooked one +each on a plate, put some of the white sauce round it, and along the top +put the tomato sauce which must not run down. A sprig of chervil is to +be placed at each end of the fillet. + +[_Seulette._] + + + + +SKATE STEW + +Put the fins, skin, trimmings of skate into water enough to cook them, +with pepper and salt and simmer for half an hour. Strain it through a +fine sieve. Make a brown sauce of butter and flour, pepper, salt, adding +a little milk, about a teacupful for a pound of skate, then squeeze in +the juice of half a lemon, and if you have it, a glass of white wine. +Take the skate, cut it in pieces, simmer it in salted water; when +cooked, strain away the water, dish the fish, pouring over it the above +sauce. Decorate with strips of lemon peel laid in a lattice-work down +the center. + +[_Une epiciere_.] + + + + +TO DRESS COARSE FISH + +Any fish is good if dressed in this way. Make a brown sauce, well +flouring it with salt, pepper, and dried herbs. Mince and fry a shallot +and add it, then a large glass of red wine, a few drops of lemon juice. +Cook some fish roe, sieve it, and stir it into the sauce. Take your fish +and simmer it in milk and water till cooked, then heat it up quickly in +the sauce to serve. + +[_F. R._] + + + + +FLEMISH SALAD + +This is fillets of herring, laid in a bowl with slices of apple, +beetroot, cold potatoes, and cold cooked sprouts, covered with the +ordinary salad dressing. If the fish is salted, let it soak first of +all in milk to take away the greater part of the salt. This is a winter +dish, but the same sort of thing is prepared in summer, substituting +cold cooked peas, cauliflower, artichokes, beans, with the fish. + +[_Amie reconnaissante._] + + + + +FLEMISH SAUCE + +This popular sauce is composed of melted butter thickened with yolk of +egg and flavored with mustard; it is used greatly for fish. + + + + +BEEF SQUARES + +If you have a small piece of very good beef, such as rump steak or +fillet of beef, it is more economical to cut it into squares, and grill +it lightly at a clear fire. Have ready some squares of toast, buttered +and hot, lay these on a hot dish with a bit of steak on the top, and on +the top of that a slice of tomato much peppered and salted and a small +pile of horse-radish. This makes a pretty dish and can be varied by +using capers or chopped gherkins instead of horse-radish. It is a great +saving to cut meat, bread, etc., in squares instead of rounds. + +[_Une amie au convent._] + + + + +IMITATION CUTLETS + +A dish that I have done for those who like curry flavoring is the +following. Take any cold cooked vegetables, and cutting them in small +pieces, roll them in a thick white sauce which you have strongly +flavored with curry. Put it aside to get firm. If you are in a hurry you +can bind with the yolk of an egg in the flour and make a thick batter in +that way. Form into cutlets and fry as you would a real cutlet. The same +thing can be done with macaroni or spaghetti that is already cooked, +with cold fish or anything that is insipid to the taste. + +[_Une amie au convent_.] + + + + +KIDNEYS WITH MADEIRA + +Use either sheep or pigs' kidneys. Cut them longways, so as to be able +to take out the threads from the inside of them. Put some butter on to +fry over a brisk fire and when it is browned, but not burnt, put in the +kidneys for three or four minutes. Take them out and keep them hot for a +minute while you add to the butter they were cooked in a soupspoonful +of Madeira wine, a good dust of chopped parsley, a little cayenne pepper +and salt. Mix it well, and if too thick add a little gravy. Pour the +sauce over the kidneys and finish with a powdering of chopped parsley. +Fried potatoes are eaten with this dish. + +[_Mme. Vanderbelle Genotte._] + + + + +PIGS' TROTTERS IN BLANQUETTE + +Any part of pork or veal is good done in this way. Take your pieces of +meat and fry them in butter till they are a good golden brown color. Put +them in a pan, covering them with water, and adding a sliced onion, +a bay leaf, a whole carrot, a leek, pepper, salt,--let it all simmer +gently over a slow fire till the meat is cooked but not boiled. Take the +pieces from the liquor and pass it through a sieve. Mix a little rice +flour in a cup of cold water, stirring well. Drop in the juice of half +a lemon and the beaten yolk of an egg, which stir round quickly. Put in +the meat again for a moment and serve it with boiled potatoes. + + + + +LOIN OF MUTTON IN THE POT + +Put in an earthenware pot three shallots, finely minced; take a bit of +garlic, cut it close and rub it round the side of the pot; put in as +well a lump of butter, pepper and salt, and some rather fat gravy. +Divide the loin and put six chops in to simmer for three quarters of an +hour on a moderate fire, covering the pot with the lid. Before you serve +it, stir in a little lemon juice and stir up the sauce. To be served +with Cauliflower à la Aerschot as follows: Cut your cauliflower into +medium pieces, seeing that it is very clean, while you have some salted +water boiling up. Put in the pieces, boil till tender, then drain them +on a sieve. Put leaves and trimming of the vegetable into the pot to +simmer and serve as basis for a vegetable soup. Make a good white +sauce, adding the yolk of an egg, and flavoring it with nutmeg. Put the +vegetable on a dish and pour over the sauce, letting it stand for a few +moments by the fire before it is eaten. + +[_Madame Herman Noppen._] + + + + +OX TONGUE WITH SPINACH AND WHITE SAUCE + +Boil the tongue in salted water till the outer skin will peel off. Take +this off, then put the tongue back in the liquor to simmer while you +prepare the same. Take a piece of butter the size of an egg, melt it and +mix it with two dessertspoonfuls of ground rice, add some of the liquor, +pepper, and salt, stir well, so that it makes a good cream; drop in the +yolks of two eggs, always stirring, and a little lemon juice. Serve +the tongue whole with this sauce poured over it and spinach done in the +following way: Wash the spinach in running water till every bit of grit +has gone. Put some water on to boil, salt it well, and throw in the +spinach which you have freed from mid-rib and stalk. The water must be +boiling and the fire brisk. When tender, pass the spinach through the +sieve, then put a bit of butter into an enameled saucepan, then the +spinach, which heat for six minutes, add a little pepper. Serve it with +the tongue, and you can garnish as well with little croutons of bread +fried in butter. + +[_Madame Herman Noppen_.] + + + + +VEAL FRITTERS + +If you have only a little piece of veal or other cold meat, you can make +a very presentable dish in the following way: Cut a thin slice of meat +and spread on each side of it a layer of mashed potatoes to which you +have added some tomato sauce. Beat up an egg and dip the slices and +potato into it, lay them in fine breadcrumbs and fry them till a good +golden color in plenty of fat. Send them to table under a hot cover. + +[_Pour la Patrie._] + + + + +STEWED BEEF + +If you are obliged to make a hot dish in a hurry and have only a piece +of inferior meat, there is no better way of using it than by dressing +it in the Brabant way, which is rather expensive. Clean and cook some +mushrooms, and when fried lightly, add them and their liquor to your +beef, cut up in small pieces, but not minced. Add pepper, salt, a dust +of spices, or an onion with three or four cloves in it, and a half +bottle of good red wine. Stew all together for at least twenty minutes, +take out the onion and cloves, and serve in the dish it was cooked in +which should be an earthenware pot. + +[_Pour la Patrie._] + + + + +A MUTTON SALAD + +Cut some slices of cold mutton or lamb, removing every bit of fat and +skin that you can, unless that destroys the firmness of the slice. +Prepare a salad of lettuce, and if you cannot give a mayonnaise sauce, +add to the lettuce plenty of sliced cucumber, for that keeps the mutton +moist. Put the salad on each slice and roll the meat over as tightly as +you can. Lay the rolls closely together in a dish and sprinkle a very +little salad dressing over them. This way of doing meat is very useful +for taking to picnics, or for taking on a long journey. + +[_Pour la Patrie._] + + + + +SAUSAGE PATTIES + +Half a pound of sausage meat of any kind that you like. Make some rounds +of paste, lay the meat on half of each round and fold over. Steam for +quarter of an hour, or stew in plenty of gravy. + +[_Pour la Patrie_.] + + + + +SAUSAGE AND POTATOES + +Roll some cooked sausage meat in mashed potatoes, making a roll for +each person. Brush the potatoes over with milk and put them to bake till +nicely browned. Decorate with gherkins on each roll of butter. + +[_Pour la Patrie_.] + + + + +RAGOUT OF COLD MEAT + +Take any cold meat that you have, free it from fat and skin and cut it +in rounds like a five-franc piece. If you have some lean bacon or ham, +a little of that should be added. I should tell you first of all to put +some rice on to boil in boiling water. Make a sauce of flour and butter +in a pan, adding gravy if you happen to have it, but failing that, use +water and vinegar in equal parts to thin it; season with pepper and salt +and a small spoonful of anchovy sauce. When the sauce is heating, put in +the meat and cover the pan, let it all heat for twelve minutes and then +place meat and sauce in the middle of a dish. By this time the rice may +be tender. Drain it well and put it as a border to the stew. + +[_Aimee._] + + + + +A QUICKLY MADE STEW + +Put a piece of butter in a stewpan, with an onion cut in pieces, a few +cloves, salt and pepper, a tablespoonful of shredded parsley, and if you +have it some good gravy or meat juice and water. Throw into the sauce +some cold meat, preferably underdone, and after it has simmered for +fifteen minutes take a cut onion and rub with it the bottom of the +dish that you are going to use. Take a good glass of red wine, such as +Burgundy and mix it with the yolk of an egg, stir this into the stew and +serve up in a couple of minutes. + +[_Madame Groubet._] + + + + +GRENADINES OF VEAL + +Take a fireproof dish, and after sprinkling it with breadcrumbs put in +it a layer of roast veal in slices, a layer of mashed potatoes, a layer +of veal kidney, partly cooked, and cut into pieces and lastly a layer +of potato. Cover the whole with a bechamel sauce into which you have +stirred some grated cheese; put it to bake in the oven. Then make a +brown sauce with any veal or kidney gravy that you have, and cook some +mushrooms in it with pepper and salt; the sauce is to be served with the +grenadine. + + + + +HOCHE POT + +Slice an onion and fry it in butter till it is brown; add pieces of pork +and of mutton freed from fat and skin; cover them with water and throw +into it any kinds of vegetables that you may have; but particularly +sliced carrots and turnips and green cabbages; put it in the oven to +cook. In another saucepan boil some white haricot beans, salt, and +pepper, until they are tender, when they must be added to the stew with +a small quantity of the liquor that they have been boiled in. + + + + +PIGEON AND CABBAGE ROLLS + +Take two pigeons, two cabbages, four slices of fried bacon, an ounce +of butter, a large wineglassful of sherry, and some gravy. Truss your +pigeons and cook them in butter for ten minutes in a fireproof dish. +Then take them out, cut them into neat pieces. Meanwhile have the +cabbages boiled in salted water. Drain them. Cut them in small pieces +and roll some up in each slice of bacon; lay the pigeons on top, pouring +over them the liquor they were cooked in and half the wine. Put all in +the oven for ten minutes--pour in the rest of the wine and leave for +another ten minutes before serving. If you have stock to add to this it +is an improvement, or put half a teaspoonful of meat extract to half a +pint of water. + +[_Une refugiee_.] + + + + +REMAINS OF SAUSAGE + +If you have a few inches of a big sausage cut it into as thick slices as +you can--fry them and lay them in a circle on a dish with a poached egg +on each. Little dinner breads are good when soaked in milk, stuffed with +sausage meat, and fried. It can be used to stuff cucumber, or eggplants, +but you should then crumble up the meat and bind it with the yolk of a +raw egg. + +[_Mme. Georgette._] + + + + +SHOULDER OF LAMB A LA BEIGE + +Braise your shoulder of lamb; that is, put it in a closely covered +stewpan, in a good brown sauce or gravy with the vegetables, to be +served with it. It is the lid being closed that makes the meat take some +flavor from the vegetables. To do it in the Belgian way, take some good +white turnips, wash them and scrape them, put small ones in whole, large +ones cut in half. Take some small cabbages, trim off without leaves, cut +them in half, remove the stalk, make a hollow in the center and fill it +with forcemeat of any kind; but sausage meat is good. Place the stuffed +cabbages round the meat to cook gently at the same time. + +[_Madame Vershagen._] + + + + +FILLET OF BEEF À LA BRABANCONNE + +Take a whole fillet of beef, trim it neatly and set it in a braising pan +to cook very slowly in some good brown sauce to which you have added a +pint of stock. Put in neatly shaped carrots and turnips and some balls +made of mashed potato already fried. Keep hot in two sauceboats a puree +of Brussels sprouts and a puree of onions. These are prepared by cooking +the vegetables in water, then chopping fine, and rubbing through a sieve +with cream, or with a little good milk, pepper, and salt. To serve +the fillet, lay it on a dish with the carrots and turnip, potato cakes +round; pour over it the rest of the brown sauce from the pan; then add +in heaps the onion puree and the sprouts puree. + +[_Madame Vershagen._] + + + + +STEWED BEEF + +An inferior part of beef may be made to taste excellent if it is +braised; that is, simmered with the cover on slowly, in company with +onions (already fried) and well washed pieces of carrots and whole +turnips. Put on also some small cabbages cut in halves, and if you can +give it, a glass of good red wine. + +[_Une refugiee._] + + + + +BEEF AND APRICOTS + +Stew your beef, say three pounds of steak, in some gravy, adding to a +pint of liquor a level teaspoonful of white sugar. Throw in a handful of +the dried apricots, but be sure you wash them well first. This dish is +generally accompanied by leeks, first blanched for a few moments, and +then put in the stew. Flavor with salt, pepper, and the rind of half +a lemon which remove before you serve the stew. For English taste the +sugar could be omitted. + +[_Seulette._] + + + + +FOR AN INVALID + +This must be begun at least three hours before it will be required. +Take two ounces of pearl barley, wash it well, and put it in cold water +enough to cover it, for an hour. Take a pound of good steak, shred it +in small pieces, and put it in an enameled saucepan with a quart of cold +water and a sprinkle of salt. Strain the water from the barley and add +this last to the meat, and let it simmer for two hours. Then strain off +the liquor and pound the meat and barley in a mortar, rub it through +a sieve; when it is a smooth puree put it back into the pan with its +liquor and a gill of cream. Let it simmer again for a moment and serve +it in a cup with a lid to it. + +[_Madame A. F._] + + + + +INVALIDS' EGGS + +Cut out some rounds of bread a good deal larger than a poached egg would +be. While these are frying, make a puree of Brussels sprouts. Boil them +till tender, squeeze in a cloth. Rub them through a sieve and make into +a very thick puree with cream, pepper and salt. Poach a fresh egg for +each crouton, and slip it on, very quickly, put some of the green puree +round, and serve under a hot cover. + + + + +A SWEET FOR THE CHILDREN + +If you have some little breads over, cut each one in four, soak the +pieces in milk sweetened and flavored with vanilla, for three hours. +When they are well soaked roll them for a moment in grated and dried +breadcrumbs, and dip them for a moment in boiling fat, just as you would +do croquettes. Sift some white sugar over them and serve very hot. + +[_Madame M._] + + + + +QUINCE CUSTARD + +When you have quince preserves by you this is a quickly prepared dish. +Make a good custard with a pint of rich milk, four eggs and a little +essence of almonds and two ounces of powdered sugar. Put your quince +preserve at the bottom of a fireproof circular dish and fill up with +custard. Put it to bake for half or hour or till set. When set add some +more quince (heated) on the top with some chopped almonds and serve hot. +The same dish can be done with apples, which should be stewed, flavored +with the rind of a half lemon, and passed through a sieve. Apple puree +is put on the top in the same way, and it is decorated with some thin +lemon peel cut into stars. + +[_Chef reconnaissant._] + + + + +YELLOW PLUMS AND RICE + +Put half a pound of rice in hot milk till it has absorbed all it can and +is tender. Beat lightly the yolks of three eggs, beating in a lump of +fresh butter the size of a pullet's egg; add powdered sugar and the +whites of the eggs well beaten. Put the rice into this mixture and place +all in a mold. Cook it gently for twenty-five minutes. Meanwhile take +some very perfect yellow plums, skin and stone them and heat them in +half a bottle of light white wine that you have seasoned with a little +spice. Turn out the rice, put the yellow plums on the top and pour round +the sauce, strained through muslin. Very good cold. + + + + +BRABANT PANCAKE + +Butter first of all your pancakes, and you should have proper pancake +saucers fit to go to table. Heat half a pint of sweetened milk and melt +a quarter of a pound of salt butter with it. When well melted pour it +into a basin and sprinkle in nearly three ounces of flour. Beat up the +yolks of three large or four small eggs and incorporate them, then add +the whites well beaten. Put a spoonful or two on each saucer and set to +bake in the oven for ten minutes and when done place each saucer on a +plate with a good lump of apricot jam on each. If you have no pancake +saucers, put the apricot preserve on one half of each pancake and fold +it up. + +[_Jean O._] + + + + +DELICIOUS SAUCE FOR PUDDINGS + +To a large wineglassful (say a glass for champagne wine) of new Madeira +add the yolks only of two eggs. Put in a very clean enamel saucepan over +the fire and stir in powdered sugar to your taste. Whisk it over the +fire till it froths, but do not allow it even to simmer. Use for Genoese +cakes and puddings. + +[_Madame Groubet._] + + + + +FRUIT JELLIES + +Jellies that are very well flavored can be made with fresh fruit, +raspberries, strawberries, apricots, or even rhubarb, using the +proportions of one ounce of gelatine (in cold weather) to every pound +of fruit puree. In hot weather use a little less gelatine. As the fruit +generally gives a bad color, you must use cochineal for the red jellies +and a little green coloring for gooseberry jellies. The gelatine is of +course melted in the fruit puree and all turned into a mold. You can +make your own green coloring in this way. Pick a pound of spinach, +throwing away the stalks and midrib. Put it on in a pan with a little +salt and keep the cover down. Let it boil for twelve minutes. Then put +a fine sieve over a basin and pour the spinach water through it. Strain +the spinach water once or twice through muslin; it will be a good +color and will keep some time. Orange and lemon jellies are much more +wholesome when made at home than those made from bought powders. To the +juice of every six oranges you should add the juice of one lemon, and +you will procure twice as much juice from the fruit if, just before you +squeeze it, you let it soak in hot water for three or four minutes. + +[_Pour la Patrie_.] + + + + +STRAWBERRY FANCY + +Take a slice or two of plain sponge cake and cut out rounds two inches +across. Then whip up in a basin the whites only of four eggs, coloring +them with the thinner part of strawberry jam. As a rule this jam is not +red enough, and you must add a little cochineal. Put the pink mixture in +high piles on the cakes. + +[_Pour la Patrie._] + + + + +PINK RICE + +This sweet is liked by children who are tired of rice pudding. Boil your +rice and when tender mix in with it the juice of a boiled beetroot +to which some sugar has been added. Turn it into a mold and when cold +remove it and serve it with a spoonful of raspberry preserve on the top +or with some red plums round it. + +[_Pour la Patrie._] + + + + +MILITARY PRUNES + +Take some of the best French preserved prunes, and remove the stones. +Soak them in orange curaçoa for as long a time as you have at your +disposal. Then replace each stone by a blanched almond, and place the +prunes in small crystal dishes. + +[_Pour la Patrie._] + + + + +MADELINE CHERRIES + +Take some Madeleine cakes and scoop them out to form baskets. Fill these +with stoned cherries both white and black that you have soaked in a good +liqueur--cherry brandy is the best but you may use maraschino. Place two +long strips of angelica across the top and where these intersect a very +fine stoned cherry. + +[_Pour la Patrie._] + + + + +STRAWBERRY TARTLETS + +It often happens that you have among the strawberries a quantity that +are not quite good enough to be sent to table as dessert, and yet not +enough to make jam of. Put these strawberries on to heat, with some +brown sugar, and use them to fill small pastry tartlets. Pastry cases +can be bought for very little at the confectioner's. Cover the top of +the tartlet when the strawberry conserve is cold with whipped cream. + +[_Pour la Patrie._] + + + + +MADEIRA EGGS OR OEUFS À LA GRAND'MÈRE + +Break the yolk of an egg in a basin and be sure that it is very fresh; +beat it up, adding a little powdered sugar, and then, drop by drop, +enough of the best Madeira to give it a strong flavor. This makes a nice +sweet served in glass cups and it is besides very good for sore throats. + +[_Pour la Patrie._] + + + + +BUTTERFLIES + +You will get at the confectioner's small round cakes that are smooth on +the top; they are plain, and are about two and one-half inches across. +Take one and cut it in halves, separating the top from the bottom. Cut +the top pieces right across; you have now two half moons. Put some honey +along the one straight edge of each half moon and stick it by that on +the lower piece of cake, a little to one side. Do the same with the +second half moon, so that they both stick up, not unlike wings. Fill the +space between with a thick mixture of chopped almonds rolled in honey, +and place two strips of angelica poking forward to suggest antennae. A +good nougat will answer instead of the honey. + +[_Pour la Patrie_.] + + + + +CHERRY AND STRAWBERRY COMPOTE + +Take half a pint of rich cream and mix with it a small glassful of +Madeira wine or of good brandy. Pick over some fine cherries and +strawberries, stoning the cherries, and taking out the little center +piece of each strawberry that is attached to the stalk. Lay your fruit +in a shallow dish and cover it with the liquor and serve with the long +sponge biscuits known as "langues de chat" (Savoy fingers). + +[_Amitie aux Anglais._] + + + + +CHOCOLATE CUSTARD + +To make a nice sweet in a few minutes can be easily managed if you +follow this recipe. Make a custard of rich milk and yolks of eggs, +sweeten it with sugar, flavored with vanilla, and if you have a little +cream add that also. Then grate down some of the best chocolate, as +finely as you can, rub it through coarse muslin so that it is a fine +powder. Stir this with your custard, always stirring one way so that no +bubbles of air get in. When you have got a thick consistency like rich +cream, pour the mixture into paper or china cases, sprinkle over the +tops with chopped almonds. There is no cooking required. + + + + +GOOSEBERRY CREAM WITHOUT CREAM + +Take your gooseberries and wash them well, cut off the stalk and the +black tip of each. Stew them with sugar till they are tender, just +covered in water. Do not let them burn. If you have not time to attend +to that put them in the oven in a shallow dish sprinkled with brown +sugar. When tender rub them through a fine sieve at least twice. Flavor +with a few drops of lemon juice, and add sugar if required. Then beat up +a fresh egg in milk and add as much arrowroot or cornflour as will lie +flat in a salt spoon. Mix the custard with the gooseberries, pass it +through the sieve once more and serve it in a crystal bowl. + +[_Mdlle. B-M._] + + + + +CHOCOLATE PUDDINGS + +Make some Genoese cake mixture as you would for a light cake, and pour +it into greased molds like cups. You can take the weight of one egg in +dried flour, butter, and rather less of sugar. Beat the butter and sugar +together to a cream, sprinkle in the flour, stirring all the time, +a pinch of salt, and then the beaten egg. When your little cakes are +baked, turn them out of the molds and when cool turn them upside down +and remove the inside, leaving a deep hole and a thin crust all round. +Fill up this hole with the custard and chocolate as above, and let it +grow firm. Then turn the cases right way up and pour over the top a +sweet cherry sauce. You may require the yolks of two eggs to make the +custard firm. + +[_Mdlle. B-M._] + + + + + +INDEX + + + Anchovy Biscuits + " Patties + " Rounds + " Sandwiches + Anchovies + " Mock + Apples, a new dish of + Apples and Sausages + Artichokes a la Vedette + Artichokes, Brussels + Asparagus a l'Anvers + Asparagus, To Cook + Aubergine or Egg Plant + + Banana Compote + Beans, a Dish of Haricot + " Broad, in Sauce + Beef a la Bourguignonne + Beef a la Mode + Beef, Blankenberg + " Caretaker's + " Fillet of, a la Brabanconne + " Roast Rump of, Bordelaise Sauce + " Roasted Fillet of + " Stewed + Beef and Apricots + Beef Squares + Brussels Sprouts + Boeuf a la Flamande + Bouchees a la Reine + Brabant Pancake + Burgundy, Hot + Butterflies + + Cabbage, Red + Cabbage and Potatoes + Cabbage with Sausages + Cabbages, Harlequin + Cake, Mocha + Calf's Liver a la Bourgeoise + Carbonade, Flemish + Carbonade of Flanders + Carbonades done with Beer + Carrots, Belgian + " Brussels + " Flemish + " Stuffed + Carrots and Eggs + Cauliflower a la Reine Elizabeth + Cauliflower and Shrimps + Cauliflower, Dressed + " Stuffed + Celeris au Lard + Cheese Fondants + Cheese Limpens + Cherry and Strawberry Compote + Cherries, Madeline + Chicken a la Max + Chicory + Chicory a la Ferdinand + Chicory and Ham with Cheese Sauce + Chicory, Stuffed + Children's Birthday Dish, The + Chinese Corks + Chou-Croute + Cod, Remains of + " The Miller's + Cordial, Hawthorn + Cream, Chocolate + " Rum + " Vanilla + Creme de Poisson à la Roi Albert + Croquettes of Boiled Meat + Croquettes of Veal + Croquettes, Cheese + " Potato + Cucumber à la Laeken + Cucumbers and Tomatoes + Custard, Chocolate + Cutlets, Imitation + + Delicious Sauce for Puddings + + Egg Plants as Souffle + Eggs à la Ribeaucourt + Eggs, a Difficult Dish of + " Belgian + " Country + " French + " Madeira or Oeufs à la Grand'mère + " Peasants' + " Poached, Tomato Sauce + " Stuffed + Eggs and Mushrooms + Endive, Flemish + Entrèe (Croque-Monsieur) + " Walloon + + Fish + " a Brown Dish of + Fish, Filleted, with White Sauce and Tomatoes + " Remains of + " To Dress Coarse + Fish and Custard + Four Quarters + Frangipani + Fricadelle + Friday's Feast + Fritters, Apple + " Fruit + " Semolina + " Spinach + " Veal + Fruit Jellies + + Gaufres from Brussels + Gingerbread, Belgian + Gooseberry Cream without Cream + + Haddock a la Cardinal + Haddocks, Baked + Hake and Potatoes + Ham with Madeira Sauce + Ham, York, Sweetbreads, Madeira Sauce + Hare + " Hunter's + Haricots, Red + Herring and Mayonnaise + Herrings, Dutch + Hoche Pot + Hoche Pot Gantois + Hoche Pot of Ghent + Hors d'Oeuvre + Hot Pot + + Invalid, for an + Invalid's Eggs + + Kid, Roast, with Venison Sauce + Kidneys and Lettuce + Kidneys with Madeira + + Lamb, Shoulder of, à la Belge + Lavender Water + Leeks à la Liegeoise + Lettuce, Cooked + + Mackerel, to Keep for a Week + Meat, Cold, Ragout of + " Scraps of + " To Use Up Cold + " To Use Up Remains of + Mutton, a Use for Cold + " Collops + " Loin of, in the Pot + " Ragout of + " Shoulder of + " Shoulder of, Dressed Like Kid + " Stew + " Stewed Shoulder of + Mushrooms à la Spinette + Mushrooms, Gourmands' + + Oeufs Celestes, Hommage à Sir Edward Grey + Omelette, Asparagus + " Mushroom + " of Peas + " Rum + Ox Tongue + Ox Tongue a la Bourgeoise + Ox Tongue with Spinach and White Sauce + + Pains Perdus + Pastry, Excellent Paste for + Peas, Flemish + Petites Caisses à la Furnes + Pigeon and Cabbage Rolls, + Pigeons, Fricassee of + Pigs' Trotters in Blanquette + Pineapple à l'Anvers + Pommes Château + Potato Dice + Potatoes, Chipped + " Surprise + Potatoes a la Brabanconne + Potatoes and Cheese + Potatoes in the Belgian Manner + Pouding aux Pommes + Prunes, Military + " Stewed + Puddings, Chocolate + Puffs for Friday + Purée of Chestnuts + + Quince Custard + + Rabbit + " Baked + " Flemish + " Laeken + Rabbit à la Bordelaise + Rice, Golden + " Pink + " Richelieu + " Saffron + Rice à la Conde + Rice with Eggs + Rissoles, Good + Riz Conde + + Salad, Belgian + " Flemish + " Little Towers of + " a Mutton + " of Tomatoes + " Vegetable + Salads, Vegetable + Sauce au Diable + Sauce, Bearnaise + " Bordelaise + " Cream + " Dutch, for Fish + " Flemish + " Maître d'Hôtel + " Muslin + " Poor Man's + " The Good Wife's + Sausage and Potatoes + Sausage Patties + Sausage, Remains of + Skate, Stew + " Very Nice + Snowy Mountains + Soles, Filleted, au Fromage + Soufflé, Apricot + " Au Chocolat + " Baked + " Cheese + " Kidney + " Semolina + Soup, A Good Belgian + " A Good Pea + " Ambassador + " Another Sorrel + " Belgian Purée + " Carrot + " Cauliflower + " Chervil + " Cream of Asparagus + " Crecy (Belgian recipe) + " Fish + " Flemish + " Green Pea + " Hasty + " Immediate, or Ten Minutes + " Leek + " Mushroom Cream + " Onion + " Ostend + " Potage Leman + " Sorrel + " The Soldiers' Vegetable + " Starvation + " Tomato + " Tomato Puree + " Vegetable + " Waterzoei + Sparrows, Headless + Speculoos + Sprats, To Keep + Spinach à la Braconnière + Stew, A Quickly Made + Strawberry Fancy + Strawberry Tartlets + Sweet Drinks and Cordials Orgeat + Sweet for the Children, A + + Tomato Rice + Tomatoes, à la Sir Edward Grey Hommage + Tomatoes and Eggs + " and Eggs, Two Recipes for + Tomatoes and Shrimps + Tomatoes in Haste + Tomatoes, Stuffed + " Stuffed with Beans + + Veal, Breast of, + " Blanquette of + " Fricandeau of + " Grenadines of + " Grenadins of + Veal à la Crème + Veal à la Milanaise + Veal Cake, + " Excellent for Supper + Veal Cutlets with Madeira Sauce + Veal Liver Stuffed, or Liver à le Panier d'Or + Veal with Mushrooms, or the Calf in Paradise + Veal with Onions + Veal with Tomatoes + + Yellow Plums and Rice + + + + + + + + + +End of the Project Gutenberg EBook of The Belgian Cookbook, by Various + +*** END OF THIS PROJECT GUTENBERG EBOOK THE BELGIAN COOKBOOK *** + +***** This file should be named 7223-8.txt or 7223-8.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/7/2/2/7223/ + +Produced by David Starner, Sergio 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You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: The Belgian Cookbook + +Author: Various + +Editor: Mrs. Brian Luck + + +Release Date: January, 2005 [EBook #7223] +[This file was first posted on March 27, 2003] +Last updated: April 29, 2013 + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK THE BELGIAN COOKBOOK *** + + + + +Text file produced by David Starner, Sergio Cangiano, and the Online +Distributed Proofreading Team + +HTML file produced by David Widger + + + + +</pre> + + <div style="height: 8em;"> + <br /><br /><br /><br /><br /><br /><br /><br /> + </div> + <h1> + THE BELGIAN COOK-BOOK + </h1> + <h2> + By Various + </h2> + <p> + <br /> + </p> + <h2> + Edited By Mrs. Brian Luck + </h2> + <p> + <br /> + </p> + <h4> + 1915<br /> <br /> <br /> "Lucullus, whom frugality could charm,<br /> Ate + roasted turnips at the Sabine Farm." + </h4> + <p> + <br /><br /> + </p> + <hr /> + <p> + <br /><br /> + </p> + <p> + <b>CONTENTS</b> + </p> + <p class="toc"> + <a href="#link2H_PREF"> PREFACE </a> + </p> + <p> + <br /> + </p> + <p class="toc"> + <a href="#link2H_PART"> <b>PART I</b> </a> + </p> + <p class="toc"> + <a href="#link2H_4_0003"> CAULIFLOWER SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0004"> FISH SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0005"> STARVATION SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0006"> IMMEDIATE SOUP, OR TEN MINUTES SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0007"> CHERVIL SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0008"> A GOOD PEA SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0009"> WATERZOEI </a> + </p> + <p class="toc"> + <a href="#link2H_4_0010"> A GOOD BELGIAN SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0011"> BELGIAN PURÉE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0012"> AMBASSADOR SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0013"> CRECY SOUP (BELGIAN RECIPE) </a> + </p> + <p class="toc"> + <a href="#link2H_4_0014"> FLEMISH SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0015"> TOMATO PURÉE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0016"> ONION SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0017"> POTAGE LEMAN </a> + </p> + <p class="toc"> + <a href="#link2H_4_0018"> TOMATO SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0019"> SOUP, CREAM OF ASPARAGUS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0020"> GREEN PEA SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0021"> VEGETABLE SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0022"> MUSHROOM CREAM SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0023"> THE SOLDIER'S VEGETABLE SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0024"> LEEK SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0025"> CELERIS AU LARD </a> + </p> + <p class="toc"> + <a href="#link2H_4_0026"> CABBAGE WITH SAUSAGES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0027"> LEEKS À LIEGOISE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0028"> A SALAD OF TOMATOES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0029"> POTATOES AND CHEESE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0030"> FRIDAY'S FEAST </a> + </p> + <p class="toc"> + <a href="#link2H_4_0031"> RED CABBAGE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0032"> ASPARAGUS À L'ANVERS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0033"> COOKED LETTUCE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0034"> STUFFED CAULIFLOWER </a> + </p> + <p class="toc"> + <a href="#link2H_4_0035"> GOURMANDS' MUSHROOMS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0036"> POMMES CHÂTEAU </a> + </p> + <p class="toc"> + <a href="#link2H_4_0037"> CHIPPED POTATOES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0038"> CHICORY À LA FERDINAND </a> + </p> + <p class="toc"> + <a href="#link2H_4_0039"> APPLES AND SAUSAGES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0040"> STUFFED CHICORY </a> + </p> + <p class="toc"> + <a href="#link2H_4_0041"> TOMATOES STUFFED WITH BEANS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0042"> CABBAGE AND POTATOES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0043"> SPINACH À LA BRACONNIÈRE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0044"> A DISH OF HARICOT BEANS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0045"> POTATOES IN THE BELGIAN MANNER </a> + </p> + <p class="toc"> + <a href="#link2H_4_0046"> TOMATOES AND SHRIMPS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0047"> FLEMISH ENDIVE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0048"> CAULIFLOWER AND SHRIMPS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0049"> BELGIAN CARROTS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0050"> STUFFED TOMATOES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0051"> RED CABBAGE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0052"> VEGETABLE SALAD </a> + </p> + <p class="toc"> + <a href="#link2H_4_0053"> CHICORY </a> + </p> + <p class="toc"> + <a href="#link2H_4_0054"> CAULIFLOWER À LA REINE ELIZABETH </a> + </p> + <p class="toc"> + <a href="#link2H_4_0055"> MUSHROOMS À LA SPINETTE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0056"> DRESSED CAULIFLOWER </a> + </p> + <p class="toc"> + <a href="#link2H_4_0057"> BRUSSELS SPROUTS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0058"> RAGOUT OF MUTTON </a> + </p> + <p class="toc"> + <a href="#link2H_4_0059"> STEWED SHOULDER OF MUTTON </a> + </p> + <p class="toc"> + <a href="#link2H_4_0060"> SHOULDER OF MUTTON </a> + </p> + <p class="toc"> + <a href="#link2H_4_0061"> MUTTON COLLOPS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0062"> SHOULDER OF MUTTON DRESSED LIKE KID </a> + </p> + <p class="toc"> + <a href="#link2H_4_0063"> ROAST RUMP OF BEEF, BORDELAISE SAUCE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0064"> ROASTED FILLET OF BEEF </a> + </p> + <p class="toc"> + <a href="#link2H_4_0065"> BEEF À LA BOURGUIGNONNE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0066"> OX-TONGUE À LA BOURGEOISE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0067"> BEEF À LA MODE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0068"> BOEUF À LA FLAMANDE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0069"> CARETAKER'S BEEF </a> + </p> + <p class="toc"> + <a href="#link2H_4_0070"> BLANKENBERG BEEF </a> + </p> + <p class="toc"> + <a href="#link2H_4_0071"> VEAL WITH TOMATOES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0072"> FRICANDEAU OF VEAL </a> + </p> + <p class="toc"> + <a href="#link2H_4_0073"> VEAL CUTLETS WITH MADEIRA SAUCE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0074"> GRENADINS OF VEAL </a> + </p> + <p class="toc"> + <a href="#link2H_4_0075"> CALF'S LIVER À LA BOURGEOISE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0076"> VEAL WITH MUSHROOMS, OR THE CALF IN PARADISE + </a> + </p> + <p class="toc"> + <a href="#link2H_4_0077"> BLANQUETTE OF VEAL </a> + </p> + <p class="toc"> + <a href="#link2H_4_0078"> VEAL CAKE, EXCELLENT FOR SUPPER </a> + </p> + <p class="toc"> + <a href="#link2H_4_0079"> BREAST OF VEAL </a> + </p> + <p class="toc"> + <a href="#link2H_4_0080"> OX TONGUE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0081"> VEAL À LA MILANAISE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0082"> STUFFED VEAL LIVER, OR LIVER À LA PANIER D'OR + </a> + </p> + <p class="toc"> + <a href="#link2H_4_0083"> VEAL À LA CRÊME </a> + </p> + <p class="toc"> + <a href="#link2H_4_0084"> <i>This is the demi-glaze Sauce which is used + for all brown Sauces.</i> </a> + </p> + <p class="toc"> + <a href="#link2H_4_0085"> DUTCH SAUCE FOR FISH </a> + </p> + <p class="toc"> + <a href="#link2H_4_0086"> BEARNAISE SAUCE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0087"> MUSLIN SAUCE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0088"> SAUCE BORDELAISE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0089"> POOR MAN'S SAUCE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0090"> THE GOOD WIFE'S SAUCE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0091"> CREAM SAUCE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0092"> SAUCE MAÎTRE D'HÔTEL </a> + </p> + <p class="toc"> + <a href="#link2H_4_0093"> SAUCE AU DIABLE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0094"> FRICASSEE OF PIGEONS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0095"> HUNTER'S HARE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0096"> FLEMISH RABBIT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0097"> ROAST KID WITH VENISON SAUCE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0098"> BAKED RABBIT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0099"> CHICKEN À LA MAX </a> + </p> + <p class="toc"> + <a href="#link2H_4_0100"> RABBIT À LA BORDELAISE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0101"> LAEKEN RABBIT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0102"> RABBIT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0103"> HARE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0104"> RUM OMELETTE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0105"> THE CHILDREN'S BIRTHDAY DISH </a> + </p> + <p class="toc"> + <a href="#link2H_4_0106"> A FRANGIPANI </a> + </p> + <p class="toc"> + <a href="#link2H_4_0107"> APRICOT SOUFFLÉ </a> + </p> + <p class="toc"> + <a href="#link2H_4_0108"> STEWED PRUNES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0109"> CHOCOLATE CREAM </a> + </p> + <p class="toc"> + <a href="#link2H_4_0110"> SEMOLINA SOUFFLÉ </a> + </p> + <p class="toc"> + <a href="#link2H_4_0111"> SNOWY MOUNTAINS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0112"> RICHELIEU RICE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0113"> EXCELLENT PASTE FOR PASTRY </a> + </p> + <p class="toc"> + <a href="#link2H_4_0114"> CHOCOLATE CREAM </a> + </p> + <p class="toc"> + <a href="#link2H_4_0115"> BELGIAN GINGERBREAD </a> + </p> + <p class="toc"> + <a href="#link2H_4_0116"> APPLE FRITTERS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0117"> FOUR QUARTERS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0118"> SAFFRON RICE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0119"> SEMOLINA FRITTERS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0120"> SPECULOOS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0121"> GAUFRES FROM BRUSSELS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0122"> RICE À LA CONDE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0123"> PAINS PERDUS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0124"> FRUIT FRITTERS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0125"> MOCHA CAKE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0126"> VANILLA CREAM </a> + </p> + <p class="toc"> + <a href="#link2H_4_0127"> RUM CREAM </a> + </p> + <p class="toc"> + <a href="#link2H_4_0128"> PINEAPPLE À L'ANVERS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0129"> POUDING AUX POMMES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0130"> SOUFFLÉ AU CHOCOLAT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0131"> A NEW DISH OF APPLES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0132"> GOLDEN RICE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0133"> BANANA COMPÔTE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0134"> RIZ CONDE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0135"> CHOCOLATE CREAM </a> + </p> + <p class="toc"> + <a href="#link2H_4_0136"> KIDNEY SOUFFLÉ </a> + </p> + <p class="toc"> + <a href="#link2H_4_0137"> BAKED SOUFFLE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0138"> PEASANTS' EGGS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0139"> TWO RECIPES FOR TOMATOES AND EGGS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0140"> TOMATOES AND EGGS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0141"> MUSHROOM OMELETTE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0142"> ASPARAGUS OMELETTE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0143"> STUFFED EGGS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0144"> POACHED EGGS, TOMATO SAUCE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0145"> EGGS AND MUSHROOMS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0146"> BELGIAN EGGS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0147"> EGGS À LA RIBEAUCOURT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0148"> TO USE UP REMAINS OF MEAT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0149"> VEAL WITH ONIONS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0150"> VEAL CAKE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0151"> TO USE UP COLD MEAT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0152"> FLEMISH CARBONADE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0153"> A USE FOR COLD MUTTON </a> + </p> + <p class="toc"> + <a href="#link2H_4_0154"> FLEMISH CARBONADES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0155"> FISH </a> + </p> + <p class="toc"> + <a href="#link2H_4_0156"> REMAINS OF FISH </a> + </p> + <p class="toc"> + <a href="#link2H_4_0157"> GOOD RISSOLES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0158"> CROQUETTES OF BOILED MEAT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0159"> CARBONADES DONE WITH BEER </a> + </p> + <p class="toc"> + <a href="#link2H_4_0160"> WALLOON ENTRÉE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0161"> SCRAPS OF MEAT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0162"> FRICADELLE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0163"> CHICORY AND HAM WITH CHEESE SAUCE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0164"> CROQUETTES OF VEAL </a> + </p> + <p class="toc"> + <a href="#link2H_4_0165"> ENTRÉE (CROQUE-MONSIEUR) </a> + </p> + <p class="toc"> + <a href="#link2H_4_0166"> HOT-POT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0167"> HOCHE POT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0168"> BOUCHÉES À LA REINE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0169"> HOCHE POT OF GHENT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0170"> CARBONADE OF FLANDERS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0171"> HEADLESS SPARROWS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0172"> MUTTON STEW </a> + </p> + <p class="toc"> + <a href="#link2H_4_0173"> HOCHE POT GANTOIS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0174"> CHINESE CORKS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0175"> LIMPENS CHEESE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0176"> CHEESE SOUFFLÉ </a> + </p> + <p class="toc"> + <a href="#link2H_4_0177"> CHEESE CROQUETTES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0178"> CHEESE FONDANTS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0179"> CHEESE SOUFFLÉ </a> + </p> + <p class="toc"> + <a href="#link2H_4_0180"> POTATOES AND CHEESE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0181"> YORK HAM, SWEETBREADS, MADEIRA SAUCE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0182"> HAM WITH MADEIRA SAUCE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0183"> A DIFFICULT DISH OF EGGS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0184"> COUNTRY EGGS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0185"> FRENCH EGGS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0186"> OEUFS CELESTES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0187"> PETITES CAISSES À LA FURNES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0188"> FLEMISH CARROTS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0189"> AUBERGINE OR EGG PLANT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0190"> EGG PLANTS AS SOUFFLÉ </a> + </p> + <p class="toc"> + <a href="#link2H_4_0191"> POTATO CROQUETTES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0192"> PURÉE OF CHESTNUTS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0193"> HORS D'OEUVRES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0194"> POTATO DICE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0195"> ANCHOVIES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0196"> ANCHOVY SANDWICHES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0197"> ANCHOVY ROUNDS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0198"> ANCHOVY BISCUITS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0199"> ANCHOVY PATTIES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0200"> MOCK ANCHOVIES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0201"> CUCUMBER À LA LAEKEN </a> + </p> + <p class="toc"> + <a href="#link2H_4_0202"> HERRING AND MAYONNAISE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0203"> SWEET DRINKS AND CORDIALS. ORGEAT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0204"> HAWTHORN CORDIAL </a> + </p> + <p class="toc"> + <a href="#link2H_4_0205"> DUTCH NOYEAU </a> + </p> + <p class="toc"> + <a href="#link2H_4_0206"> LAVENDER WATER </a> + </p> + <p class="toc"> + <a href="#link2H_4_0207"> HOT BURGUNDY </a> + </p> + <p class="toc"> + <a href="#link2H_4_0208"> CRÊME DE POISSON À LA ROI ALBERT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0209"> FISH AND CUSTARD </a> + </p> + <p class="toc"> + <a href="#link2H_4_0210"> HAKE AND POTATOES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0211"> VERY NICE SKATE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0212"> TO KEEP SPRATS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0213"> TO KEEP MACKEREL FOR A WEEK </a> + </p> + <p class="toc"> + <a href="#link2H_4_0214"> A BROWN DISH OF FISH </a> + </p> + <p class="toc"> + <a href="#link2H_4_0215"> BAKED HADDOCKS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0216"> FILLETED SOLES AU FROMAGE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0217"> FILLETED FISH, WITH WHITE SAUCE AND TOMATOES + </a> + </p> + <p class="toc"> + <a href="#link2H_4_0218"> THE MILLER'S COD </a> + </p> + <p class="toc"> + <a href="#link2H_4_0219"> DUTCH HERRINGS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0220"> REMAINS OF COD </a> + </p> + <p> + <br /> + </p> + <p class="toc"> + <a href="#link2H_PART2"> <b>PART II</b> </a> + </p> + <p class="toc"> + <a href="#link2H_4_0222"> HORS D'OEUVRE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0223"> CARROT SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0224"> SORREL SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0225"> OSTEND SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0226"> ANOTHER SORREL SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0227"> HASTY SOUP </a> + </p> + <p class="toc"> + <a href="#link2H_4_0228"> ARTICHOKES A LA VEDETTE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0229"> SURPRISE POTATOES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0230"> VEGETABLE SALADS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0231"> TOMATOES A LA SIR EDWARD GREY HOMMAGE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0232"> STUFFED CARROTS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0233"> TO COOK ASPARAGUS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0234"> TOMATOES IN HASTE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0235"> KIDNEYS AND LETTUCE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0236"> TOMATO RICE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0237"> RICE WITH EGGS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0238"> BROAD BEANS IN SAUCE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0239"> OMELETTE OF PEAS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0240"> BRUSSELS ARTICHOKES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0241"> BELGIAN SALAD </a> + </p> + <p class="toc"> + <a href="#link2H_4_0242"> BRUSSELS CARROTS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0243"> CARROTS AND EGGS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0244"> CUCUMBERS AND TOMATOES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0245"> RED HARICOTS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0246"> POTATOES A LA BRABANCONNE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0247"> FLEMISH PEAS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0248"> CHOU-CROUTE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0249"> SPINACH FRITTERS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0250"> HARLEQUIN CABBAGES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0251"> LITTLE TOWERS OF SALAD </a> + </p> + <p class="toc"> + <a href="#link2H_4_0252"> PUFFS FOR FRIDAY </a> + </p> + <p class="toc"> + <a href="#link2H_4_0253"> HADDOCK A LA CARDINAL </a> + </p> + <p class="toc"> + <a href="#link2H_4_0254"> SKATE STEW </a> + </p> + <p class="toc"> + <a href="#link2H_4_0255"> TO DRESS COARSE FISH </a> + </p> + <p class="toc"> + <a href="#link2H_4_0256"> FLEMISH SALAD </a> + </p> + <p class="toc"> + <a href="#link2H_4_0257"> FLEMISH SAUCE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0258"> BEEF SQUARES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0259"> IMITATION CUTLETS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0260"> KIDNEYS WITH MADEIRA </a> + </p> + <p class="toc"> + <a href="#link2H_4_0261"> PIGS' TROTTERS IN BLANQUETTE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0262"> LOIN OF MUTTON IN THE POT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0263"> OX TONGUE WITH SPINACH AND WHITE SAUCE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0264"> VEAL FRITTERS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0265"> STEWED BEEF </a> + </p> + <p class="toc"> + <a href="#link2H_4_0266"> A MUTTON SALAD </a> + </p> + <p class="toc"> + <a href="#link2H_4_0267"> SAUSAGE PATTIES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0268"> SAUSAGE AND POTATOES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0269"> RAGOUT OF COLD MEAT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0270"> A QUICKLY MADE STEW </a> + </p> + <p class="toc"> + <a href="#link2H_4_0271"> GRENADINES OF VEAL </a> + </p> + <p class="toc"> + <a href="#link2H_4_0272"> HOCHE POT </a> + </p> + <p class="toc"> + <a href="#link2H_4_0273"> PIGEON AND CABBAGE ROLLS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0274"> REMAINS OF SAUSAGE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0275"> SHOULDER OF LAMB A LA BEIGE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0276"> FILLET OF BEEF À LA BRABANCONNE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0277"> STEWED BEEF </a> + </p> + <p class="toc"> + <a href="#link2H_4_0278"> BEEF AND APRICOTS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0279"> FOR AN INVALID </a> + </p> + <p class="toc"> + <a href="#link2H_4_0280"> INVALIDS' EGGS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0281"> A SWEET FOR THE CHILDREN </a> + </p> + <p class="toc"> + <a href="#link2H_4_0282"> QUINCE CUSTARD </a> + </p> + <p class="toc"> + <a href="#link2H_4_0283"> YELLOW PLUMS AND RICE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0284"> BRABANT PANCAKE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0285"> DELICIOUS SAUCE FOR PUDDINGS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0286"> FRUIT JELLIES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0287"> STRAWBERRY FANCY </a> + </p> + <p class="toc"> + <a href="#link2H_4_0288"> PINK RICE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0289"> MILITARY PRUNES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0290"> MADELINE CHERRIES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0291"> STRAWBERRY TARTLETS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0292"> MADEIRA EGGS OR OEUFS À LA GRAND'MÈRE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0293"> BUTTERFLIES </a> + </p> + <p class="toc"> + <a href="#link2H_4_0294"> CHERRY AND STRAWBERRY COMPOTE </a> + </p> + <p class="toc"> + <a href="#link2H_4_0295"> CHOCOLATE CUSTARD </a> + </p> + <p class="toc"> + <a href="#link2H_4_0296"> GOOSEBERRY CREAM WITHOUT CREAM </a> + </p> + <p class="toc"> + <a href="#link2H_4_0297"> CHOCOLATE PUDDINGS </a> + </p> + <p class="toc"> + <a href="#link2H_4_0298"> INDEX </a> + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_PREF" id="link2H_PREF"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + PREFACE + </h2> + <p> + The recipes in this little book have been sent by Belgian refugees from + all parts of the United Kingdom, and it is through the kindness of these + correspondents that I have been able to compile it. It is thought, also, + that British cooking may benefit by the study of Belgian dishes. + </p> + <p> + The perfect cook, like Mrs. 'Arris or the fourth dimension, is often heard + of, but never actually found, so this small manual is offered for the use + of the work-a-day and inexperienced mistress and maid. It is not written + in the interests of millionaires. The recipes are simple, and most + inexpensive, rather for persons of moderate means than for those who can + follow the famous directions for a certain savory: "Take a leg of mutton," + etc. A shelf of provisions should be valued, like love-making, not only + for itself but for what it may become. + </p> + <p> + SAVORIES: If you serve these, let them be, like an ankle, small and neat + and alluring. This dish is not obligatory; recollect that it is but a + culinary work of supererogation. + </p> + <p> + SOUP: Let your soup be extremely hot; do not let it be like the + Laodiceans. You know what St. John said about them, and you would be sorry + to think of your soup sharing the fate which he describes with such + saintly verve. Be sure that your soup has a good foundation, and avoid the + Italian method of making <i>consommé</i>, which is to put a pot of water + on to warm and to drive a cow past the door. + </p> + <p> + FISH: It is a truism to say that fish should be absolutely fresh, yet only + too many cooks think, during the week-end, that fish is like the manna of + the Hebrews, which was imbued with Sabbatarian principles that kept it + fresh from Saturday to Monday. I implore of you to think differently about + fish. It is a most nourishing and strengthening food—other qualities + it has, too, if one must believe the anecdote of the Sultan Saladin and + the two anchorites. + </p> + <p> + MEAT: If your meat must be cooked in water, let it not boil but merely + simmer; let the pot just whisper agreeably of a good dish to come. Do you + know what an English tourist said, looking into a Moorish cooking-pot? + "What have you got there? Mutton and rice?" "For the moment, Sidi, it is + mutton and rice," said the Moorish cook; "but in two hours, inshallah, + when the garlic has kissed the pot, it will be the most delicious + comforter from Mecca to Casa Blanca." Simmer and season, then, your meats, + and let the onion (if not garlic) just kiss the pot, even if you allow no + further intimacy between them. Use bay-leaves, spices, herbs of all sorts, + vinegar, cloves; and never forget pepper and salt. + </p> + <p> + Game is like Love, the best appreciated when it begins to go. Only + experience will teach you, on blowing up the breast feathers of a + pheasant, whether it ought to be cooked to-day or to-morrow. Men, as a + rule, are very particular about the dressing of game, though they may not + all be able to tell, like the Frenchman, upon which of her legs a + partridge was in the habit of sitting. Game should be underdone rather + than well done; it should never be without well-buttered toast underneath + it to collect the gravy, and the knife to carve it with should be very, + very sharp. + </p> + <p> + VEGETABLES: Nearly all these are at their best (like brunettes) just + before they are fully matured. So says a great authority, and no doubt he + is thinking of young peas and beans, lettuces and asparagus. Try to dress + such things as potatoes, parsnips, cabbages, carrots, in other ways than + simply boiled in water, for the water often removes the flavor and leaves + the fiber. Do not let your vegetable-dishes remind your guests of + Froissart's account of Scotchmen's food, which was "rubbed in a little + water." + </p> + <p> + SWEETS: It is difficult to give any general directions for sweets. They + should be made to look attractive, and they should be constantly varied. + The same remarks apply to savories, which last ought always to be highly + seasoned, whether hot or cold. + </p> + <p> + MADE DISHES are a great feature in this little book. I have tried to help + those small households who cook, let us say, a leg of mutton on Sunday, + and then see it meander through the week in various guises till it ends + its days honorable as soup on the following Friday. Endeavor to hide from + your husband that you are making that leg of mutton almost achieve eternal + life. It is noticeable that men are attracted to a house where there is + good cooking, and the most unapproachable beings are rendered accessible + by the pleasantness of a <i>soufflé</i>, or the aroma of a roast duck. You + must have observed that a certain number of single men have their hearts + very "wishful" towards their cook. Not infrequently they marry that cook; + but it is less that she is a good and charming woman than that she is a + good and charming cook. Ponder this, therefore; for I have known men + otherwise happy, who long for a good beef-steak pudding as vainly as the + Golden Ass longed for a meal of roses. Try these recipes, for really good + rissoles and hashes. Twice-cooked meat can always be alleviated by + mushrooms or tomatoes. Remember that the discovery of a new dish is of + more use than the discovery of a new star,—besides which, you will + get much more praise for it. And if on Wednesday you find that you have to + eat the same part of the very same animal that you had on Monday, do not, + pray, become exasperated; treat it affectionately, as I treat my black + hat, which becomes more ravishing every time that I alter it. Only, do not + buy extravagant make-weight for a scrap of cold meat that would be best + used in a mince patty, or you will be like a man keeping a horse in order + to grow mushrooms. + </p> + <p> + And, lastly, the good cook must learn about food what every sensible woman + learns about love—how best to utilize the cold remains. + </p> + <h3> + M. LUCK. + </h3> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_PART" id="link2H_PART"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + PART I + </h2> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0003" id="link2H_4_0003"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CAULIFLOWER SOUP + </h2> + <p> + After you have boiled a cauliflower, it is a great extravagance to throw + away the liquor; it is delicately flavored and forms the basis of a good + soup. Wash well your cauliflower, taking great care to remove all grit and + insects. Place it to simmer with its head downwards, in salted water; and, + when it is tender, remove it. Now for the soup. Let all the outer leaves + and odd bits simmer well, then pass them through a sieve. Fry some chopped + onions, add the liquor of the cauliflower and the pieces that have been + rubbed through the sieve, add a little white pepper and a slice of brown + bread. Let all cook gently for half-an-hour, then, just before serving it, + take out the slice of bread and sprinkle in two teaspoonfuls of grated + Gruyere cheese. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0004" id="link2H_4_0004"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FISH SOUP + </h2> + <p> + When you buy fish and have it filleted, ask for the bones and trimmings to + be sent also. Put a quart of milk to heat and add to it a bunch of mixed + herbs, a few minced shallots, parsley, pepper and salt. Throw in your fish + and cook for an hour. If you have any celery put in a piece, or two or + three white artichokes. Strain the soup, taste it, and add more salt or + more milk as you think necessary. Return to the pan. Take the yolk of an + egg and just before taking the soup from the fire, stir it quickly in. + This soup must never boil. It should be made out of the very white fish, + excluding herring and mackerel. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0005" id="link2H_4_0005"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + STARVATION SOUP + </h2> + <p> + If you have a pork-bone from the fresh meat, let it boil in water for an + hour. Put the pan to cool and take off the fat, and remove the bone. + Replace the pan on the fire and throw into it two pounds of Brussels + sprouts. Do not add onions to this soup but leeks, and the hearts of + cabbage. Pepper and spice to taste. Rub it through a sieve and let it be + thick enough to form a thin purée. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0006" id="link2H_4_0006"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + IMMEDIATE SOUP, OR TEN MINUTES SOUP + </h2> + <p> + Into a quart of boiling water throw two tablespoonfuls of either semolina + or tapioca: let it boil for eight minutes with a dust of salt and pepper. + Meanwhile, take your tureen, put quickly into it two yolks of very fresh + eggs, add two pats of butter and two small spoonfuls of water to mix it. + Stir quickly with the spoon, and when the soup has done its eight minutes' + boiling, pour it on the egg and butter in the tureen. This is an extremely + good soup. It is rendered still better by a small quantity of Bovril. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0007" id="link2H_4_0007"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CHERVIL SOUP + </h2> + <p> + Put a bone of veal on to cook in water, with four or five potatoes, + according to the quantity desired. When these are tender, pass them + through the tammy and return them to the soup. Chop up the chervil, adding + to it half a dessert-spoonful of cornflour. Quarter of an hour before + serving, put in the chervil, but take the cover off the pot, so that it + remains a good green color. Pepper and salt to be added also. + </p> + <p> + [<i>V. Verachtert, Café Appelmans, Anvers.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0008" id="link2H_4_0008"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + A GOOD PEA SOUP + </h2> + <p> + Soak your dried peas over-night. The following day boil some fresh water, + and throw in the peas, adding a few chopped onions and leeks, with pepper + and salt. Let the soup simmer for three hours on the top of the stove, + giving it a stir now and then. If you have a ham-bone, that is a great + improvement, or the water in which some bacon has been boiled is a good + foundation for the soup, instead of the fresh water. + </p> + <p> + [<i>Mdlle. M. Schmidt.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0009" id="link2H_4_0009"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + WATERZOEI + </h2> + <p> + This is an essentially Flemish soup. One uses carp, eels, tench, roach, + perches, barbel, for the real waterzoei is always made of different kinds + of fish. Take two pounds of fish, cut off the heads and tails, which you + will fry lightly in butter, adding to make the sauce a mixed carrot and + onion, three cloves, a pinch of white pepper, a sprig of parsley, one of + thyme, a bay-leaf; pour in two-thirds of water and one-third of white wine + till it more than covers the ingredients and let it simmer for + half-an-hour. Then the pieces of fish must be cut an equal size, and they + are placed to cook quickly in this liquor for twenty minutes. Five minutes + before serving add a lemon peeled and cut into slices and the pips + removed. Some people bind the sauce with breadcrumbs grated and browned. + You serve, with this dish, very thin slices of bread and butter. For + English tastes, the heads and tails should be removed when dressing the + dish. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0010" id="link2H_4_0010"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + A GOOD BELGIAN SOUP + </h2> + <p> + is called <i>crême de sauté</i>. Itself one of the most wholesome of + vegetables, watercress combines admirably with potatoes in making soup. + Wash, dry, and chop finely four ounces of the leaves picked from the + stalks, fry slowly for five minutes with or without a thinly-sliced onion, + add one pound of potatoes cut in small dice, and fry, still very slowly, + without browning; pour in one quart of water or thin stock, simmer gently, + closely-covered, for from thirty-five to fifty minutes, rub through a hair + sieve, and having returned the puree to the saucepan with a + half-teaspoonful of castor sugar, and salt and cayenne to taste, thicken + with one table-spoonful of flour stirred smoothly into one + breakfast-cupful of cold milk; boil up sharply, and serve sprinkled with + watercress. + </p> + <p> + [<i>E. Haig.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0011" id="link2H_4_0011"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BELGIAN PURÉE + </h2> + <p> + Cook two pounds of Brussels sprouts in boiling water. Take them out, drain + them and toss them in butter for five minutes, sprinkle them with a + teaspoonful of flour, and then cook them in gravy (or meat extract and + water), fast boiling, over a good fire, and keep the lid of the saucepan + off so that they may remain green. Pass them through the sieve, leave them + in ten minutes, bind the mixture with the yolks of three eggs, a pint of + milk; then at the last minute one dessert-spoonful of butter for each pint + and a half of soup. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0012" id="link2H_4_0012"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + AMBASSADOR SOUP + </h2> + <p> + A pint and a half of either fresh peas, or of dried peas that have been + soaked for six hours in cold water; a leek, and three onions chopped + finely. Simmer till the peas are tender, then pass all through the sieve. + Well wash some sorrel and chop it, and add as much as will be to your + taste. In another pan cook five tablespoonfuls of rice, and add that to + your soup. Simmer up again, stirring it all very well. This soup should be + of a green color. + </p> + <p> + [<i>Mme. Georges Goffaux.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0013" id="link2H_4_0013"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CRECY SOUP (BELGIAN RECIPE) + </h2> + <p> + Take ten carrots, two onions, one leek, five potatoes, and cook all gently + in water, with salt and pepper; when they are tender, rub them through the + sieve and serve it very hot. + </p> + <p> + [<i>G. Goffaux.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0014" id="link2H_4_0014"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FLEMISH SOUP + </h2> + <p> + To two pounds of washed and picked Brussels sprouts add ten potatoes, two + onions, two leeks, salt, pepper. Cook all gently and pass through a sieve. + Add at the last moment a sprinkle of chopped chervil. + </p> + <p> + [<i>G. Goffaux.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0015" id="link2H_4_0015"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + TOMATO PURÉE + </h2> + <p> + Begin by cleaning four potatoes, two leeks, a celery, four carrots, three + pounds of big tomatoes; well wash all these vegetables and cut them in + dice, the tomatoes a little larger. Cook them all gently for an hour in + nearly two pints of gravy, to which you have already added two thick + slices of bread and a pinch of salt. Take care that your vegetables do not + stick to the bottom of the pan. When all is well cooked, pass it through a + fine tammy. Add more gravy, or water and meat juice; make it of the + consistency that you wish. Bring it to the boil again over the fire, + adding pepper and salt, and just before serving a bit of fresh butter + also. It is a great improvement to add at the last minute the yolk of an + egg, mixed in a little cold water, quickly stirred in when the soup is off + the fire. + </p> + <p> + The three recipes for seven or eight persons. + </p> + <p> + [<i>G. Kerckaert.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0016" id="link2H_4_0016"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + ONION SOUP + </h2> + <p> + Mince some thick onions, five or six, and let them color over the fire in + butter. Add a dessert-spoonful of flour, sprinkling it in, and the same + amount in gravy; thicken it with potatoes and when these are cooked, peas, + all through a sieve. Bring the purée to the right consistency with milk, + and let it simmer for a few minutes before serving, adding pepper and + salt. + </p> + <p> + [<i>Gabrielle Janssens.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0017" id="link2H_4_0017"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + POTAGE LEMAN + </h2> + <p> + Make a good gravy with one and one-half pounds of skirt of beef. With one + half of the gravy make a very good purée of peas—if possible the + green peas—with the other half make a good purée of tomatoes. + Combine the two purées, adding pepper and salt and a dust of cayenne. For + each guest add to the soup a teaspoonful of Madeira wine, beat it all well + and serve quickly. Or add, instead of Madeira, one dessert-spoonful of + sherry wine. + </p> + <p> + This celebrated soup is honored by the name of the glorious defender of + Namur. + </p> + <p> + [<i>Gabrielle Janssens.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0018" id="link2H_4_0018"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + TOMATO SOUP + </h2> + <p> + Boil together six medium potatoes, a celery, two leeks, two carrots, and a + pound of fresh tomatoes, with pepper, salt and a leaf of bay. Pass all + through the sieve. Fry two or three chopped onions in some butter and add + the soup to them. Boil up again for twenty minutes before serving. If you + have no fresh tomatoes, the tinned ones can be used, removing the skin, at + the same time that you add the fried onions. + </p> + <p> + [<i>Mme. van Praet.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0019" id="link2H_4_0019"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SOUP, CREAM OF ASPARAGUS + </h2> + <p> + Boil some potatoes and pass them through the sieve, add the + asparagus-tops, with a pat of butter for each four tops; thin the soup + with extract of meat and water, and at the last moment stir in the raw + yolks of two eggs, and a little chopped parsley. + </p> + <p> + [<i>Mme. van Praet.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0020" id="link2H_4_0020"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + GREEN PEA SOUP + </h2> + <p> + Put half a pound of dry green peas to soak overnight in water, with a + teaspoonful of bicarbonate of soda in it. In the morning take out the peas + and put them on the fire in about three-and-a-half pints of water. When + the peas are nearly cooked, add five big potatoes. When all is cooked + enough for the skins to come off easily, rub all through a sieve. Fry in + some butter four or five onions and five or six leeks till they are brown, + or, failing butter, use some fat of beef; add these to the peas and boil + together a good half-hour. If possible, add a pig's trotter cut into four, + which makes the soup most excellent. When ready to serve, remove the four + pieces of trotter. Little dice of fried bread should be handed with the + soup. + </p> + <p> + [<i>V. Verachtert.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0021" id="link2H_4_0021"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + VEGETABLE SOUP + </h2> + <p> + Fry four onions till they are brown. Add them to three pints of water, + with four carrots, a slice of white crumb of bread, five potatoes, a + celery and a bunch of parsley, which you must take out before passing the + soup through the sieve. A few tomatoes make the soup better; if they are + tinned, do not add them till after the soup has been passed through the + tammy; if they are fresh, put them in with the other vegetables. Simmer + for an hour, add pepper and salt before serving. + </p> + <p> + [<i>V. Verachtert.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0022" id="link2H_4_0022"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + MUSHROOM CREAM SOUP + </h2> + <p> + On a good white stock foundation, for which you have used milk and a bone + of veal, sprinkle in some ground rice till it thickens, stirring it well + for twenty minutes. Wash and chop your mushrooms, and fry them in butter. + Add the yolk of an egg and bind it. This is a delicious soup. + </p> + <p> + [<i>Mme. van Marcke de Lunessen.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0023" id="link2H_4_0023"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + THE SOLDIER'S VEGETABLE SOUP + </h2> + <h3> + (Eight to ten persons) + </h3> + <p> + Peel three pounds of vegetables. Put them in a large pot with all the + vegetables that you can find, according to the season. In the winter you + will take four celeries, four leeks, two turnips, a cabbage, two onions, + pepper and salt, two-penny-worth of bones, and about five and one-half + quarts of water. Let it all boil for three hours, taking care to add water + so as to keep the quantity at five quarts. Rub all the vegetables through + a tammy, crushing them well, and then let them boil up again for at least + another hour. The time allotted for the first and second cooking is of the + greatest importance. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0024" id="link2H_4_0024"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + LEEK SOUP + </h2> + <p> + Cut up two onions and fry them till they are brown; you need not use + butter, clarified fat will do very well. Clean your leeks, washing them + well; cut them in pieces and fry them also; add any other vegetables that + you have, two medium-sized potatoes, pepper, salt, and a little water. Let + all simmer for three hours, and pass it through a fine sieve. Let there be + more leeks than other vegetables, so that their flavor predominates. + </p> + <p> + [<i>Mme. Jules Segers</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0025" id="link2H_4_0025"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CELERIS AU LARD + </h2> + <p> + Take one pound of celery, cut off the green tops, cut the stems into + pieces two-thirds of an inch long; put into boiling salted water, and cook + till tender. Take one-half pound potatoes, peel and slice, and add to the + celery, so that both will be cooked at the same moment. Strain and place + on a flat fire-proof dish. Prepare some fat slices of bacon, toast them + till crisp in the oven; pour the melted bacon-fat over the celery and + potato, adding a dash of vinegar, and place the rashers on top. Serve hot. + </p> + <p> + Leeks may be prepared in the same way. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0026" id="link2H_4_0026"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CABBAGE WITH SAUSAGES + </h2> + <p> + Cut a large cabbage in two, slice and wash, put it into boiling water with + salt, and when partly cooked, add some potatoes cut into smallish pieces. + Cook all together for about an hour; then drain. Put some fat in a + saucepan, slice an onion, brown it in the fat, add the cabbage and potato, + and stew all together for ten minutes; then dish. Bake some sausages in + the oven and dish them round the cabbage; serve hot. + </p> + <p> + <i>Another way (easier)</i> + </p> + <p> + Stew the cabbages, potato and sausages all together and dish up neatly. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0027" id="link2H_4_0027"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + LEEKS À LIEGOISE + </h2> + <p> + Take enough of leeks to make the size of dish required; if they are very + thick, cut in two lengthwise; cut off the green tops; leaving only the + blanched piece of stalk; put them into boiling salted water and cook + thoroughly about one hour: strain and dish neatly on a fish-drainer. Have + ready some hard-boiled eggs; shell them, cut in two, and place round the + leeks; serve hot with melted butter, or cold with mayonnaise sauce. + </p> + <p> + N. B. The water in which the leeks have been boiled makes a wholesome + drink when cold, or a nourishing basis for a vegetable soup. + </p> + <p> + [<i>From Belgians at Dollarfield, N.B.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0028" id="link2H_4_0028"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + A SALAD OF TOMATOES + </h2> + <p> + To make a tomato salad you must not slice the fruit in a dish and then + pour on it a little vinegar and then a little oil; that is not salad—that + is ignorance. + </p> + <p> + Take some red tomatoes, and, if you can procure them, some golden ones + also. Plunge each for a moment in boiling water, peel off the skin, but + carefully, so as not to cut through the flesh with the juice. Take some + raw onion cut in slices; if you do not like the strong taste, use shallot; + and lay four or five flat slices on the bottom of the salad dish. Put the + tomato slices over them, sprinkle with salt and just a dust of castor + sugar. In four hours lift the tomatoes and remove the onions altogether. + Make in a cup the following sauce: Dissolve a salt-spoonful of salt in a + teaspoonful of tarragon vinegar. Stir in a dessert-spoonful of oil, + dropping it slowly in, add a very little mustard, some pepper and a + sprinkle of chopped chervil. Some people like chopped chives. Pour this + over the tomato salad and leave it for an hour at least before serving it. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0029" id="link2H_4_0029"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + POTATOES AND CHEESE + </h2> + <p> + Every one likes this nourishing dish, and it is a cheap one. Peel some + potatoes and cut them in rounds. In a fireproof dish put a layer of these, + sprinkle them with flour, grated cheese, pepper, salt, a few pats of + butter. Then some more potatoes, and so on till the dish is full. Beat the + yolks of two eggs in a pint of milk, add pepper and salt and pour it over + the dish. Leave it on the top of the stove for five minutes, then cook it + for half-an-hour in a moderate oven. Less time may be required if the dish + is small, but the potatoes must be thoroughly cooked. The original recipe + directs Gruyère cheese, but red or pale Canadian Cheddar could be used. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0030" id="link2H_4_0030"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FRIDAY'S FEAST + </h2> + <p> + Cook a medium cabbage till it is tender, and all the better if you can + cook it in some soup. When tender, mince it and rub it through a sieve. + Boil at the same time three pounds of chestnuts, skin them, keep ten + whole, and rub the others through the sieve, adding a little milk to make + a purée. Mix the purée with the cabbage, adding salt, pepper, and a lump + of butter the size of a chestnut. Press it into a mold and cook it in a + double saucepan for quarter of an hour. Take it out and decorate with the + whole chestnuts. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0031" id="link2H_4_0031"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + RED CABBAGE + </h2> + <p> + Take half a red cabbage of medium size, chop it very finely and put it in + a pan; add a little water, salt, and pepper, three or four potatoes cut in + fine slices and five lumps of sugar. Let it all simmer for two hours with + the lid on. Then take off the cover and let it reduce. Before serving it, + add either a bit of fat pork or some gravy, with a dessert-spoonful of + vinegar. Stir it well before sending it to table. + </p> + <p> + [<i>Mrs. Emelie Jones</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0032" id="link2H_4_0032"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + ASPARAGUS À L'ANVERS + </h2> + <p> + Clean a bunch of asparagus and cook it in salt water for fifteen minutes. + To do this successfully, tie the bunch round with some tape and place it + upright in a pan of boiling water. Let the heads be above the water so + that they will get cooked by the steam and will not be broken. Simmer in + this way to prevent them moving much. Meanwhile, hard-boil three eggs and + chop some parsley. Lay the asparagus on a dish and sprinkle parsley over + it, place round the sides the eggs cut in halves long-ways, and serve as + well a sauce-boat of melted butter. + </p> + <p> + [<i>Mrs. Emelie Jones</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0033" id="link2H_4_0033"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + COOKED LETTUCE + </h2> + <p> + Very often you will find that you cannot use all your lettuces, that they + have begun to bolt and are no good for salad. This is the moment to cook + them. Discard any bad leaves and wash the others carefully. Boil them for + twelve minutes, take them off the fire, drain them and dry them in a clean + cloth so as to get rid of all the water. Mince them finely, then put them + into a saucepan with a lump of butter, pepper and salt. Stir till they + begin to turn color, then put in a thimbleful of flour melted in milk. + Stir constantly, and if the vegetable becomes dry, moisten with more flour + and milk. Let it simmer for quarter of an hour, and turn it out as a + vegetable with meat. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0034" id="link2H_4_0034"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + STUFFED CAULIFLOWER + </h2> + <p> + Pick over a fine cauliflower, and plunge it for a moment in boiling water. + Look over it well again and remove any grit or insects. Put it head + downwards in a pan when you have already placed a good slice of fat bacon + at the bottom and sides. In the holes between the pan and the vegetable + put a stuffing of minced meat, with breadcrumbs, yolks of eggs, mushrooms, + seasoning of the usual kinds, in fact, a good forcemeat. Press this well + in, and pour over it a thin gravy. Let it cook gently, and when the gravy + on the top has disappeared put a dish on the top of the saucepan, turn it + upside down and slip the cauliflower out. Serve very hot. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0035" id="link2H_4_0035"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + GOURMANDS' MUSHROOMS + </h2> + <p> + There was a man in Ghent who loved mushrooms, but he could only eat them + done in this fashion. If you said, "Monsieur, will you have them tossed in + butter?" he would roar out, "No—do you take me for a Prussian? Let + me have them properly cooked." + </p> + <p> + Melt in a pan a lump of butter the size of a tangerine orange and squeeze + on it the juice of half a lemon. The way to get a great deal of juice from + a lemon is to plunge it first of all for a few minutes, say five minutes, + in boiling water. When the butter simmers, throw in a pound of picked + small mushrooms, stir them constantly, do not let them get black. Then in + three or four minutes they are well impregnated with butter, and the chief + difficulty of the dish is over. Put the saucepan further on the fire, let + it boil for a few minutes. Take out the mushrooms, drain them, sprinkle + them with flour, moisten them with gravy, season with salt and pepper, put + them back in the butter and stir in the yolk of an egg. Add also a little + of the lemon juice that remains. While you are doing this you must get + another person to cut and toast some bread and to butter it. Pour on to + the bread the mushrooms (which are fit for the greatest saints to eat on + Fridays), and serve them very hot. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0036" id="link2H_4_0036"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + POMMES CHÂTEAU + </h2> + <p> + Take twenty potatoes, turn them with a knife into olive shape, boil them + in salted water for five minutes; drain them and put them on a baking-tin + with salt and butter or dripping. Cook them in a very hot oven for thirty + minutes, moving them about from time to time. Sprinkle on a little chopped + parsley before serving. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0037" id="link2H_4_0037"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CHIPPED POTATOES + </h2> + <p> + Take some long-shaped potatoes, peel them and smooth them with the knife. + Cut them into very thin rounds. + </p> + <p> + Heat the grease pretty hot, dry the slices of potato with a cloth, put + them into the frying basket and plunge them into the fat. When they are + colored, take the basket out, let the fat heat up again to a slightly + higher temperature, and re-plunge the basket, so that the slices become + quite crisp. Serve with coarse salt sprinkled over. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0038" id="link2H_4_0038"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CHICORY À LA FERDINAND + </h2> + <p> + Boil and chop in medium-sized pieces the chicory, mince up a few chives + according to your taste and heat both the vegetables in some cream, adding + salt and pepper. Pour on a dish and decorate with chopped hard-boiled + eggs. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0039" id="link2H_4_0039"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + APPLES AND SAUSAGES + </h2> + <p> + This dish comes from the French border of Belgium; it tastes better than + you would think. Take a pound of beef sausages, and preferably use the + small chipolata sausages. (What a delightful thing if the English would + make other kinds of sausages as well as their beef and pork ones!) Fry + then your sausages lightly in butter, look upon them as little beings for + a few moments in purgatory before they are removed to heaven, among the + apples. Keeping your sausages hot after they are fried, take a pound of + brown pippin apples, pare them and core them. Cut them into neat rounds + quarter of an inch thick, put them to cook in their liquor of the sausages + (which you are keeping hot elsewhere), and add butter to moisten them. Let + them simmer gently so as to keep their shape. Put the apple-rings in the + center of the dish, place the sausages round them. This dish uses a good + deal of butter, but you must not use anything else for frying. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0040" id="link2H_4_0040"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + STUFFED CHICORY + </h2> + <p> + Make a mince of any cold white meat, such as veal, pork or chicken, and + add to it some minced ham; sprinkle it with a thick white sauce. In the + meantime the chicories should be cooking; tie each one round with a thread + to keep them firm and boil them for ten minutes. When cooked, drain them + well, open them lengthwise very carefully, and slip in a spoonful of the + mince. Close them, keeping the leaves very neat, and, if necessary, tie + them round again. Put them in a fire-proof dish with a lump of butter on + each, and let them heat through. Serve them in their juice or with more of + the white sauce, taking care to remove the threads. + </p> + <p> + [<i>Madame Limpens</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0041" id="link2H_4_0041"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + TOMATOES STUFFED WITH BEANS + </h2> + <p> + Halve and empty the tomatoes, and put a few drops of vinegar in each. Cook + your beans, whether French beans or haricots or flageolets, and stir them, + when tender, into a good thick bechamel sauce. Let this get cold. Empty + out the vinegar from the tomatoes and fill them with the mixture, pouring + over the top some mayonnaise sauce and parsley. + </p> + <p> + [<i>Madame van Praet</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0042" id="link2H_4_0042"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CABBAGE AND POTATOES + </h2> + <p> + Boil the cabbages in salted water till tender. Chop them up. Brown an + onion in butter, and add the cabbage, salt, pepper, and a little water. + Slice some potatoes thickly, fry them, and serve the vegetable with + cabbage in the center, and the fried potatoes laid round. + </p> + <p> + [<i>Mdlle. M. Schmidt, Antwerp</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0043" id="link2H_4_0043"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SPINACH À LA BRACONNIÈRE + </h2> + <p> + Cook two pounds of well-washed spinach; drain it, and pass it through a + sieve; or, failing a sieve, chop it very finely with butter, pepper and + salt. Do not add milk, but let it remain somewhat firm. Make a thick + bechamel sauce, sufficient to take up a quarter of a pound of grated + Gruyère, and, if you wish, stir in the yolk of a raw egg. Lay in a + circular dish half a pound of minced ham, pour round it the thick white + sauce, and round that again the hot spinach. This makes a pretty dish, and + it is not costly. + </p> + <p> + [<i>Mme. Braconnière</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0044" id="link2H_4_0044"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + A DISH OF HARICOT BEANS + </h2> + <p> + Put the haricots to soak for six hours in cold water. Boil them in water + with one carrot, one onion, salt, two cloves, a good pinch of dried herbs. + Drain off the liquor from the haricots. Chop up a shallot, and fry it in + butter; add your haricots, with pepper and salt and tomato purée. Stir + well, and serve with minced parsley scattered at the top. + </p> + <p> + [<i>Mme. Goffaux</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0045" id="link2H_4_0045"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + POTATOES IN THE BELGIAN MANNER + </h2> + <p> + Take some slices of streaky bacon, about five inches long, and heat them + in a pan. When the bacon is half-cooked, take it out of the pan and in the + fat that remains behind fry some very finely-sliced onions till they are + brown. When the onions are well browned, put them in a large pot, large + enough for all the potatoes you wish to cook, adding pepper, salt, and a + coffee-spoonful of sweet herbs dried and mixed, which in England replace + the thyme and bay-leaves used in Belgium. Add sufficient water to cook the + potatoes and your slices of bacon. Cook till tender. + </p> + <p> + [<i>E. Wainard</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0046" id="link2H_4_0046"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + TOMATOES AND SHRIMPS + </h2> + <p> + Lay on a dish some sliced tomatoes, taking out the seeds, and sprinkle + them over with picked shrimps. Then pour over all a good mayonnaise sauce. + For the sauce: Take the yolk of an egg and mix it with two soup-spoonfuls + of salad oil that you must pass in very gently and very little at a time. + Melt a good pinch of salt in a teaspoonful of vinegar (tarragon vinegar, + if you have it); add pepper and a small quantity of made mustard. In + making this sauce be sure to stir it always the same way. It will take + about half-an-hour to make it properly. + </p> + <p> + [<i>Paquerette</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0047" id="link2H_4_0047"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FLEMISH ENDIVE + </h2> + <p> + Choose twelve endives that are short and neat; cut off the outside leaves + and pare the bottom; wash them in plenty of water, and cook them in + simmering water for three minutes. Then take them from the water and place + them in a well-buttered frying-pan, dust them with salt and also with a + pinch of sugar. Add the juice of half a lemon, and rather less than a pint + of water. Place the pan on the fire for two or three minutes to start the + cooking, then cover it closely, and finish the cooking by placing it in + the oven for fifty minutes. Take out the endives and put them in the + vegetable-dish and pour over them the liquor in which they have been + cooked. This liquor is improved by being reduced, and when off the fire, + by having a small piece of butter added to it. + </p> + <p> + The above recipe can be used for chicory as well as for endive. + </p> + <p> + [<i>J. Kirckaert</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0048" id="link2H_4_0048"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CAULIFLOWER AND SHRIMPS + </h2> + <p> + Take a cauliflower and cut off the green part, and wash it several times + in salted water. Boil it gently till cooked, taking care that it remains + whole. Put it aside to cool, and when it is quite cold make a hole in the + center down to the bottom. Pick some shrimps till you have half a pint of + them, make a good mayonnaise and, taking half of it, mix it with the + shrimps. Fill the hole in the cauliflower with the shrimps and sauce, and + pour the rest of the sauce over the top of the cauliflower. + </p> + <p> + This dish is to be served very cold. + </p> + <p> + [<i>E. Defouck</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0049" id="link2H_4_0049"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BELGIAN CARROTS + </h2> + <p> + Clean well the carrots, cut them in dice, and wash them well. Put them on + the fire with enough water to cover them, a bit of butter, an onion well + minced, salt and pepper and a dessert-spoonful of powdered sugar. Place + the dish in the oven for at least an hour, and, when you serve it, + sprinkle over the carrots some minced parsley. + </p> + <p> + [<i>Gabrielle Janssens</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0050" id="link2H_4_0050"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + STUFFED TOMATOES + </h2> + <p> + Take ten good tomatoes and cut off the tops, which are to serve as lids. + Remove the insides, and fill with the following mixture: minced veal and + ham, rather more veal than ham, mushrooms tossed in butter, a little + breadcrumb, milk to render it moist, pepper and salt. Put on the covers + and add on each one a scrap of butter. Bake them gently in a fireproof + dish. The following excellent sauce is poured over them five minutes + before taking them out of the oven: Use any stock that you have, + preferably veal, adding the insides of the tomatoes, pepper and salt; pass + this through the wire sieve. Make a <i>roux</i>—that is, melt some + butter in a pan, adding flour little by little and stirring until it goes + a brown color. Add to it then your tomatoes that have been through the + sieve, and some more fried mushrooms. Pour this sauce over the whole and + serve very hot. + </p> + <p> + [<i>Mme. van Praet</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0051" id="link2H_4_0051"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + RED CABBAGE + </h2> + <p> + Mince the cabbage and put it in a pan with plenty of refined fat + (clarified fat) and two or three large potatoes, pepper and salt. Add + sufficient water to cover it, with a dash of vinegar and six + dessert-spoonfuls of brown or moist sugar. Let it simmer for four hours, + drain it and serve cold. + </p> + <p> + [<i>Mme. Segers</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0052" id="link2H_4_0052"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + VEGETABLE SALAD + </h2> + <p> + The special point of this dish is that peas, beans, carrots in dice, are + all cooked separately and when they are cold they are placed in a large + dish without being mixed. Decorate with the hearts of lettuce round the + edge and with slices of tomato, and pour over it, or hand with it, a good + mayonnaise. + </p> + <p> + [<i>Mme. van Praet</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0053" id="link2H_4_0053"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CHICORY + </h2> + <p> + This excellent vegetable can be dressed either in a bechamel sauce, or + with butter and lemon-juice. It is gently stewed, first of all, and it + requires pepper and salt. The sauces can be varied with tomato, or with + some of the good English bottled sauces stirred with the bechamel. + </p> + <p> + [<i>Mme. van Praet</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0054" id="link2H_4_0054"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CAULIFLOWER À LA REINE ELIZABETH + </h2> + <p> + Simmer the cauliflowers till tender. Prepare a mince of veal and pork, and + season it well with a little spice. Butter a mold and fill it with + alternate layers of mince and of cauliflower broken in small pieces. Fill + a large saucepan three-quarters full of boiling water and place the mold + in this; let it cook for one hour in this way over the fire; turn it out + and pour a spinach sauce over it. + </p> + <p> + [<i>Mme. van Praet</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0055" id="link2H_4_0055"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + MUSHROOMS À LA SPINETTE + </h2> + <p> + Make some puff pastry cases, wash and chop the mushrooms and toss them in + butter to which you have added a slice of lemon. Make a bechamel sauce + with cream, or, failing that, with thick tinned cream, and mix with the + mushrooms. Heat the cases for a few minutes in the oven and fill them with + the hot mixture. + </p> + <p> + [<i>Mme. Spinette</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0056" id="link2H_4_0056"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + DRESSED CAULIFLOWER + </h2> + <p> + Simmer a cauliflower till it is tender. Pour out the liquor, and add to it + a bit of butter, the size of a nut, rolled in flour, a pinch of nutmeg, a + tablespoonful of Gruyère cheese and a little milk. + </p> + <p> + Bind the sauce with a little feculina flour. At the moment of serving, + pour the sauce over the cauliflower, which you have placed upright on a + dish. The nutmeg and the cheese are indispensable to this dish. + </p> + <p> + [<i>V. Verachtert</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0057" id="link2H_4_0057"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BRUSSELS SPROUTS + </h2> + <h3> + (The best way to cook them) + </h3> + <p> + Having cleaned and trimmed your sprouts, let them simmer in salted water, + to which you have also added a little soda to preserve the color. Or, if + you do not like to add soda, keep the pan firmly covered by the lid. When + tender, take them out and let them drain, place them in another pan with a + good lump of butter or fat; stir, so as to let the butter melt at once, + and sprinkle in pepper and a tiny pinch of nutmeg. + </p> + <p> + [<i>Mdlle. Germaine Verstraete</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0058" id="link2H_4_0058"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + RAGOUT OF MUTTON + </h2> + <p> + Fry the mutton very well. Then place in another pan sufficient water to + cover your mutton, adding pepper, salt, a little nutmeg, a celery, and a + few white turnips cut in pieces. When they are well cooked, add the meat + and let all simmer for two hours. + </p> + <p> + [<i>V. Verachtert</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0059" id="link2H_4_0059"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + STEWED SHOULDER OF MUTTON + </h2> + <p> + Put in a pan a large lump of butter or clarified fat, and place the + shoulder in it. Add two big onions sliced, and a very large carrot also + sliced, thyme, bay-leaf, two cloves, pepper and salt, and, if you like it, + two garlic knobs. Let the shoulder simmer in this by the side of the fire + for three hours. Strain the sauce through a fine sieve, and then add to it + either a glass of good red wine or a little made mustard with a + teaspoonful of brown sugar. + </p> + <p> + [<i>Mme. Segers</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0060" id="link2H_4_0060"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SHOULDER OF MUTTON + </h2> + <p> + Put a handful of dried white haricots to soak over-night and simmer them + the following day for two hours with some salt. Rub your shoulder of + mutton with a little bit of garlic before putting it in the oven to cook, + and when it is done, serve with the haricots round it, to which have been + added a pat or two of butter. + </p> + <p> + [<i>V. Verachtert</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0061" id="link2H_4_0061"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + MUTTON COLLOPS + </h2> + <p> + Take some slices of roast or boiled leg of mutton, egg them, and roll in a + mixture of breadcrumbs, salt, pepper, and a little flower. Fry till the + slices are brown on each side; serve with chipped potatoes. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0062" id="link2H_4_0062"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SHOULDER OF MUTTON DRESSED LIKE KID + </h2> + <p> + My readers have probably tasted a shoulder of kid dressed as mutton. Let + them therefore try the converse of the dish, and, if they really take + trouble with it, they will have a dinner of the most delicious. Put into a + deep dish that will hold your shoulder of mutton the following mixture: + </p> + <p> + A cupful each of oil, vinegar, white wine, red wine, an onion stuffed with + cloves, a bunch of herbs which must be fresh ones—thyme, parsley, + marjoram, sage, a tiny bit of mint, a few bay-leaves—two medium + carrots cut in slices. Put the shoulder of mutton in this mixture and keep + it there for four days, turning it every now and then and pouring the + mixture on it. On the fifth day take it out, and, if you care to take the + trouble, you will improve it by larding the meat here and there. Put it to + roast in front of a good fire, with your liquor, which serves to baste it + with, in a pan beneath. If you cannot arrange to hang the mutton by a + string to turn like a roasting jack, then bake it, and continually baste + it. A small shoulder is most successful. For one of four pounds bake for + fifty minutes. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0063" id="link2H_4_0063"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + ROAST RUMP OF BEEF, BORDELAISE SAUCE + </h2> + <p> + Take three pounds of the rump of beef, put it into a pretty deep pan upon + one onion, one sliced carrot, some thyme, and a bay-leaf, three + table-spoonfuls of dripping, salt, and pepper. Put it on the top of the + fire, and when it comes fully to the boil, put it to the side, and allow + it to simmer nicely for an hour and a half. Dress it on a dish and serve + the sauce separately. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0064" id="link2H_4_0064"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + ROASTED FILLET OF BEEF + </h2> + <p> + About three pounds of fillet of beef roasted in a good hot oven for forty + minutes; let it be rather underdone. Take three turnips, four good-sized + carrots, cut them into jardinière slices. Cook them separately in salted + water, drain them and add salt, pepper, a tiny pinch of sugar and one + dessert-spoonful of butter. Dress the fillet on a long dish with the + garniture of carrots and turnips, and some artichoke-bottoms cooked in + water and finished with butter, also add some potatoes <i>château</i>. Be + sure the dish is very hot. Put a little water, or, for choice, clear + stock, upon the roasting-dish and pour it over the fillet. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0065" id="link2H_4_0065"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BEEF À LA BOURGUIGNONNE + </h2> + <p> + Braise three pounds of beef upon twenty little onions, ten mushrooms, and + two glasses of red wine, salt, pepper, thyme and bay-leaf; cook for one + and one-half hours with not too hot a fire. After that, place the beef on + an oval dish; keep it hot; stir two tablespoonfuls of demi-glaze into the + vegetables and let it boil up. Cut some slices of the beef, and strain the + sauce over all. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0066" id="link2H_4_0066"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + OX-TONGUE À LA BOURGEOISE + </h2> + <p> + Braise a tongue with two glasses of Madeira, one carrot, one onion, thyme, + bay-leaf, for two hours. Take seven tomatoes cut in pieces, four carrots + cut in two and three in four, about one-half inch long, ten smallish + onions, and braise them all together; then add two large table-spoonfuls + of demi-glaze, some salt and pepper. Serve all very hot on an oval dish. + </p> + <p> + Braised tongue eats very well with spinach, carrots or sorrel. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0067" id="link2H_4_0067"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BEEF À LA MODE + </h2> + <p> + Take the raw beef, either rump-steak or fillet, and brown it in the pan in + some butter. Then add a little boiling water. Add then six or eight + chopped shallots, the hearts of two celeries chopped, a few small and + whole carrots, pepper, salt, two cloves. Before serving, bind the sauce + with a little flour and pour all over the meat. + </p> + <p> + [<i>V. Verachtert</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0068" id="link2H_4_0068"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BOEUF À LA FLAMANDE + </h2> + <p> + For this national dish that part of the animal called the "spiering" is + used, which is cut from near the neck. What is called fresh silverside in + England answers very well. Cut the beef into slices about half-an-inch + thick and divide the slices into four pieces. This you can do with a piece + of four pounds. For a piece of four pounds, cook first of all four large + fried onions in fat. Put the beef in the hot fat when the onions are + colored, and sauté it; that is, keep moving the meat about gently. Take + the meat out and place it on a dish. Add to the fat two dessert-spoonsful + of flour and let it cook gently for five minutes, adding a good pint of + water. Pass the sauce through a tammy, over the onions, and put the meat + back in it, and it ought to cover them. Then add a dessert-spoonful of + good vinegar and a strong bunch of herbs. Stew for an hour, take off the + fat and remove the bunch of herbs. Heat up again and serve. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0069" id="link2H_4_0069"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CARETAKER'S BEEF + </h2> + <p> + The real name of this dish is <i>Miroton de la Concierge</i>, and it is + currently held that only <i>concierges</i> can do it to perfection. Put a + handful of minced onion to fry in butter; when it is nearly cooked, but + not quite, add a dessert-spoonful of flour, and stir it till all is well + colored. Pour on it a little gravy, or meat-juice of some kind, and let it + simmer for ten minutes after it begins to steam again. Then take your + beef, which must be cold, and cut in small slices; throw them in and let + it all cook for a quarter of an hour, only simmering, and constantly + stirring it, so that though it becomes considerably reduced it does not + stick to the pan. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0070" id="link2H_4_0070"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BLANKENBERG BEEF + </h2> + <p> + This is a winter dish; it is most sustaining, and once made, it can be + kept hot for hours without spoiling. Make a purée of lentils or peas, and + season it with pepper and salt. Mince your beef with an equal quantity of + peeled chestnuts, add chopped parsley, a dust of nutmeg or a few cloves. + If you have any cheap red wine pour it over the mince till it is well + moistened. If you have no red wine, use gravy. If you have no gravy, use + milk. Let all heat up in the oven for ten minutes, then sprinkle in some + currants or sultanas. Take the dish you wish to serve it in, put the stew + in the middle, and place the purée round it. If the mince is moist it can + be kept by the fire till required, or the dish can be covered with another + one and placed in a carrying-can, taken out to skating or shooting + parties. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0071" id="link2H_4_0071"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + VEAL WITH TOMATOES + </h2> + <p> + Grill some slices of fat veal; cook some sliced tomatoes with butter, + pepper and salt, on a flat dish in a pretty quick oven. Garnish the veal + with the tomatoes laid on top of each slice, and pour <i>maître-d'hôtel</i> + butter over, made with butter, salt, chopped parsley, and lemon-juice. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0072" id="link2H_4_0072"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FRICANDEAU OF VEAL + </h2> + <p> + A fillet of veal, larded with fat bacon, of about three pounds. Braise it + one and one-half hours on a moderate fire. Dish with its own gravy. This + eats well with spinach, endive, sorrel or carrots. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0073" id="link2H_4_0073"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + VEAL CUTLETS WITH MADEIRA SAUCE + </h2> + <p> + are garnished with potatoes and mushrooms, and the sauce is made of + demi-glaze and madeira, worked up with butter, pepper, salt and chopped + parsley. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0074" id="link2H_4_0074"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + GRENADINS OF VEAL + </h2> + <p> + Cut your veal into fairly thick cutlets, lard them with fat bacon, and + braise them in the oven, with salt, pepper and butter. Dish up, and rinse + the pot with a little stock, and pour it on the meat ready to serve. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0075" id="link2H_4_0075"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CALF'S LIVER À LA BOURGEOISE + </h2> + <p> + Take a calf's liver, lard it with fat bacon, braise it with the <i>bourgeoise</i> + garnish—carrots and turnips. After it is cooked and dished, stir + some demi-glaze into the sauce, pour it on to the meat and garnish with + potatoes <i>château</i>. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0076" id="link2H_4_0076"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + VEAL WITH MUSHROOMS, OR THE CALF IN PARADISE + </h2> + <p> + Take some slices of loin of veal, fry them in butter, with pepper and + salt, for twenty minutes. Take two spoonfuls of demi-glaze and heat it + with some mushrooms and a little madeira. Put the mushrooms and sauce on + each slice and sprinkle chopped parsley over all. + </p> + <p> + This can also be done with <i>fines herbes</i>, mushrooms, chervil and + parsley, chopped before cooking them in the butter. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0077" id="link2H_4_0077"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BLANQUETTE OF VEAL + </h2> + <p> + Take your veal, which need not be from the fillet or the best cuts. Cut it + into pieces about an inch long and add a little water when putting it into + the pan; salt, pepper and a little nutmeg, and let it simmer for two + hours. When tender, stir in the juice of half a lemon, and then bind the + sauce with the yolk of an egg, or, in default of that, with a little + flour. Serve immediately. You will find that when you wish to bind a sauce + at the last minute, egg powder will serve very well. + </p> + <p> + [<i>V. Verachtert</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0078" id="link2H_4_0078"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + VEAL CAKE, EXCELLENT FOR SUPPER + </h2> + <p> + Take some chopped veal and with it an equal quantity of chopped beef, and + one-quarter the quantity of breadcrumbs from a fresh loaf. Bind all with a + raw egg, adding salt and pepper, and, if wished, some blanched and chopped + almonds. (Put a large piece of butter both above and below.) Shape the + meat into the form of a loaf and put it in a dish, with a large slice of + butter above and below it. Cook it for about half-an-hour. + </p> + <p> + [<i>Mme. Gabrielle Janssens</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0079" id="link2H_4_0079"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BREAST OF VEAL + </h2> + <h3> + (A good and inexpensive dish) + </h3> + <p> + Cook the breast of veal in stock or in a little meat extract and water, + with sliced carrots and onions, thyme, pepper, salt, three bay-leaves and + three cloves. Let it stew for one hour in this, and then take it out. Take + out also the vegetables, and strain the liquor. Make a bechamel sauce and + add it to the liquor, giving it all a sharp taste with the juice of half a + lemon. Put back the breast of veal in this sauce and when hot again serve + them together. + </p> + <p> + [<i>Mdlle. Spinette</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0080" id="link2H_4_0080"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + OX TONGUE + </h2> + <p> + Cook the ox tongue in stock or in meat extract and water. Make the + hunters' sauce, as for a hare, but sprinkle into it some chopped sultanas. + Take the tongue out of the stock and skin it, cut it in neat pieces if you + wish, and let it heat in your sauce. + </p> + <p> + [<i>Mdlle. Spinette</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0081" id="link2H_4_0081"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + VEAL À LA MILANAISE + </h2> + <p> + Egg and breadcrumb some thick slices of veal; fry and garnish with boiled + macaroni cut in small pieces, with ham, mushrooms, truffles, all cut in + Julienne strips, pepper, salt, and a little tomato sauce. Mix all these + well together, and serve very hot. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0082" id="link2H_4_0082"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + STUFFED VEAL LIVER, OR LIVER À LA PANIER D'OR + </h2> + <p> + The <i>Panier d'Or</i> is a hotel in Bruges, much frequented before the + war by the English. + </p> + <p> + Take the yolk of a hard-boiled egg, a bit of bread the same size, and + crumble them together; rub in some chopped parsley and onion and moisten + it with gravy or with milk; season highly with salt, cayenne, and a little + vinegar or mustard. Take your liver, if possible in one rather large flat + slice. Make deep cuts in it, parallel to each other, and lying closely + together. Press your stuffing into these cuts. Put a bit of butter the + size of a walnut into a pan, or fireproof dish. Take your liver and tie it + round with a slice of fat bacon or fat pork. Lay it in the dish and let it + cook for an hour in a moderate oven. When done, remove the slice of bacon, + if there is any left, and serve the liver in its own juice. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0083" id="link2H_4_0083"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + VEAL À LA CRÊME + </h2> + <p> + Take a piece of veal suitable for roasting, and put it in vinegar for + twenty-four hours. + </p> + <p> + Roast it with butter, pepper and salt, with a few slices of onion. Baste + it well, and when it is finished crush the onions in the gravy and add + some cream. Mix together with flour so as to thicken. + </p> + <p> + [<i>Mdlle. Spreakers</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0084" id="link2H_4_0084"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + <i>This is the demi-glaze Sauce which is used for all brown Sauces.</i> + </h2> + <p> + Take one pound of flour, dry it in the oven on a tray till it is the color + of cocoa; pass it through a sieve into a saucepan, moisten it with stock, + mixing very carefully. Boil it up two or three times during forty-eight + hours, adding two carrots, two onions, thyme, bay, all cut up, which you + have colored in the frying-pan, also some salt and peppercorns. When it is + all cooked, pass it through a cloth or sieve. When it is reduced the first + time, you should add some stock, but by the time it is finished it should + be fairly thick. It will keep for a fortnight. + </p> + <p> + [<i>G. Goffaux</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0085" id="link2H_4_0085"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + DUTCH SAUCE FOR FISH + </h2> + <p> + Take a tablespoonful of flour and three of water; make it boil and add the + yolks of three eggs; melt one-half pound of butter and beat it gently into + your first mixture, add salt, the juice of half a lemon and a pinch of + grated nutmeg. Keep the sauce very hot in a <i>bain-marie</i> or in a + double saucepan. If you have neither, keep it in a large cup placed in a + saucepan of hot water. + </p> + <p> + [<i>Mrs. Emelie Jones</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0086" id="link2H_4_0086"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BEARNAISE SAUCE + </h2> + <h3> + (Very good with stewed meat) + </h3> + <p> + Put some onions to cook in tarragon vinegar and water; when they are half + done, add more water and throw in a little thyme and a leaf or two of bay; + let it cook for one hour and pass it through a sieve. Melt some butter in + a pan and thicken it with flour; put your vinegar to it and more water if + you think it necessary; stir in salt and pepper and the yolks of two eggs + or more, according to the quantity that you wish to make. Let it get + thick, and just as you take it off the fire add a sprinkle of chopped + parsley and a pat of butter. This is a useful sauce and it well repays the + trouble. + </p> + <p> + [<i>Mme. Spinette</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0087" id="link2H_4_0087"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + MUSLIN SAUCE + </h2> + <p> + Melt a piece of butter the size of an egg, sprinkle and stir in some + flour, adding water if it becomes too thick. Keep stirring over the fire + for five minutes, and, still stirring, add pepper and salt and the yolks + of two eggs. You may add the yolks of three or four eggs if you wish for a + rich sauce. The last item is the juice of a lemon to your taste. This is a + very popular addition to meat. + </p> + <p> + [<i>Mme. Spinette</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0088" id="link2H_4_0088"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SAUCE BORDELAISE + </h2> + <p> + Two shallots, ten tarragon leaves all chopped, are put into a very small + saucepan. Add a large glass of claret, a dessert-spoonful of butter, and + let it all reduce together. Add salt, pepper, three dessert-spoonfuls of + demi-glaze, let it come to the boil, and stir in two dessert-spoonfuls of + butter. [<i>Georges Goffaux</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0089" id="link2H_4_0089"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + POOR MAN'S SAUCE + </h2> + <p> + Even a piece of meat of poor quality is much liked if it has the following + sauce poured over it when served. Put a little milk, say a cupful, in a + saucepan, with salt and pepper; let it heat. Chop up a handful of shallots + and a quarter as much of parsley that is well washed. Throw them into the + milk; let it boil, and when the shallots are tender the sauce is ready. If + you have no milk, use water; but in that case let it be strongly flavored + with vinegar. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0090" id="link2H_4_0090"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + THE GOOD WIFE'S SAUCE + </h2> + <p> + This sauce is indispensable to any one who wishes to use up slices of cold + mutton. Trim your slices, take away skin and fat and pour on them the + following cold sauce. Hard-boil three eggs, let them get cold. Crumble the + yolks in a cup, adding slowly a tablespoonful of oil, salt, pepper, a + little mustard, a teaspoonful of vinegar; then chop the whites of egg, + with a scrap of onion, and if you have them, some capers. Mix all together + and pour it over the cold meat. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0091" id="link2H_4_0091"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CREAM SAUCE + </h2> + <p> + Roll a lump of butter in flour, put it in a pan on the fire, and as it + melts add pepper and salt. Stir it, and as it thickens add a little milk; + let it simmer and keep on stirring it. You will never get a good white + sauce unless you season it well and let it simmer for a quarter of an + hour. Strain it, heat it again, and serve it for fish, potatoes, chicken. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0092" id="link2H_4_0092"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SAUCE MAÎTRE D'HÔTEL + </h2> + <p> + Every one likes this sauce for either meat or fish. In a double saucepan + melt a lump of butter, flavor it with salt, pepper, some minced parsley + that you had first rubbed on a raw slice of onion, and some lemon-juice. + Use vinegar instead of the lemon if you wish, but do not forget that it + does not require so much vinegar. Mix it with a fork and serve it warm; do + not let it bubble. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0093" id="link2H_4_0093"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SAUCE AU DIABLE + </h2> + <h3> + (For cold meats) + </h3> + <p> + Take a shallot or two, according to quantity of sauce needed, slice very + finely, shred a little parsley, put both into the sauce-boat, with salt, + pepper, and mustard to taste; add oil and vinegar in proportion of one + dessert-spoonful of vinegar to two table-spoonfuls of oil, till sufficient + quantity. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0094" id="link2H_4_0094"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FRICASSEE OF PIGEONS + </h2> + <p> + Put your pieces of pigeon into a stew-pan in butter, and let it cook with + the pigeons. Then add one carrot, two onions, two sprigs of parsley, a + leaf of sage, five juniper berries, and a very little nutmeg. Stir it all + for a few minutes, and then, and only then, add a half-cupful of water and + Liebig, two rusks or dry biscuits in pieces, the juice of a lemon. Put it + all on the side of the fire, cover the saucepan and let it cook gently for + an hour and a half. + </p> + <p> + [<i>Mme. Vandervalle</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0095" id="link2H_4_0095"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + HUNTER'S HARE + </h2> + <p> + Cut the hare in pieces and cook it in the oven in butter, pepper and salt, + turning it now and then so that it does not get dry. Then prepare Hunter's + Sauce. Melt a bit of butter the size of an egg and add flour, letting it + brown, fry in it plenty of chopped onions and shallots, adding tarragon + vinegar, cayenne and pepper-corns; spice it highly with nutmeg, three + cloves, a sprig of thyme and a couple of bay-leaves. Chop up the hare + liver, put it in the sauce and pass all through the sieve. Pour the sauce + over the hare and add a good glass of claret, or, for English tastes, of + port wine. If the sauce is too thin, thicken it with flour, and serve all + together. + </p> + <p> + [<i>Mme. Spinette</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0096" id="link2H_4_0096"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FLEMISH RABBIT + </h2> + <p> + Cut the rabbit into neat pieces. Put them into a deep frying-pan and toss + them in butter, so that each piece is well browned without burning the + butter. Take them out of the pan and in the same butter cook six shallots + (finely minced) till they are brown. Then return the rabbit to the pan, + seasoning all with salt and pepper, adding as well three bay-leaves, two + cloves, and two white peppers. If you have any gravy, add a pint of it, + but in default of gravy add the same quantity of Bovril and water. Place + on the fire till it boils, then draw it to the side and let it cook there + gently for three-quarters of an hour. Just when it is nearly done, add a + little vinegar, more or less according to your taste. This is served with + boiled and well-drained potatoes. If the sauce is not thick enough, add to + it a little flour which has been first mixed with some cold water. + </p> + <p> + [<i>Georges Kerckeert</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0097" id="link2H_4_0097"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + ROAST KID WITH VENISON SAUCE + </h2> + <p> + This dish is very excellent with mutton instead of kid; the meat tastes + like venison if this recipe is followed: + </p> + <p> + Put the meat, say a shoulder of mutton, to soak in a bottle of red wine, + with a sliced carrot, thyme, bay-leaves (4), six cloves, fifteen + peppercorns and a teaspoonful of vinegar, for two hours. Then bring the + liquor to the boil and just before it is boiling pour it over and over the + meat. Do this pouring over of hot liquor for two days. Then put the meat + in the oven with butter, pepper, and salt, till it is cooked. + </p> + <p> + Sauce: Brown some onions in butter and pour in your liquor, but without + the carrot. Let it simmer for three-quarters of an hour, and pour it + through a sieve. Roll a nut of butter in flour and add little by little + the liquor you have from the meat, then a coffee-spoonful of meat extract + and two lumps of sugar. This sauce ought to be quite thick. It is served + with the meat. [<i>Mme. Vandervalle</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0098" id="link2H_4_0098"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BAKED RABBIT + </h2> + <p> + Fry the pieces of rabbit, adding three onions, two medium potatoes, half a + glass of beer, a little water or stock, pepper and salt. Let it all bake + gently in an earthenware pot for two hours, and then thicken the same with + flour. It is an improvement to add when it is being cooked two cloves, two + bay-leaves, a pinch of nutmeg, and any fresh herbs, such as thyme, + parsley, mint. + </p> + <p> + [<i>Mme. E. Maes</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0099" id="link2H_4_0099"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CHICKEN À LA MAX + </h2> + <p> + Chop up some cold chicken into small squares, mix with a thick white + sauce, and let it heat. Put it on a hot dish and cover with fried onions. + Put chipped potatoes at the ends of the dish and a boiled chicory at + either side. This excellent dish has received distinction also from its + name, that of the heroic and ingenious burgomaster of Brussels. + </p> + <p> + [<i>M. Stuart</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0100" id="link2H_4_0100"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + RABBIT À LA BORDELAISE + </h2> + <p> + Cut a rabbit into joints, cover with vinegar, chop finely two small + onions, thyme, pepper, and salt, and a little grated nutmeg; let all soak + for twenty-four hours. + </p> + <p> + Take out the joints and brown gently in a little dripping; when all are + nicely browned take one cupful of the marmalade and stew till tender one + and a half to two hours. When ready, strain off the sauce, thicken nicely + with flour, dish the rabbit, and pour over the sauce. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0101" id="link2H_4_0101"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + LAEKEN RABBIT + </h2> + <p> + Take a medium-sized rabbit, and have it prepared and cut into joints. Put + the pieces to soak for forty-eight hours in vinegar, enough to cover them, + with a sprinkle of fresh thyme in it and a small onion sliced finely. + After forty-eight hours, put one-quarter pound of fat bacon, sliced, in a + pan to melt, and when it has melted, take out any bits that remain, and + add to the melted bacon a bit of butter as big as an egg, which let melt + till it froths; secondly, sprinkle in a dessert-spoonful of flour. Stir it + over the fire, mixing well till the sauce becomes brown, and then put in + your marinaded pieces of rabbit. Add pepper and salt and cook till each + piece is well colored on each side. When they are well colored, add then + the bunch of thyme, the sliced onion and half the vinegar that you used + for soaking; three bay-leaves, one dozen dried and dry prunes, five lumps + of sugar, half a pint of water. Cover closely and let it simmer for two + hours and a half. + </p> + <p> + [<i>A Belgian at Droitwich</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0102" id="link2H_4_0102"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + RABBIT + </h2> + <p> + Put the back and the hind legs of one or two rabbits in an oven, covering + the same first with a layer of butter (half inch thick) and then with a + layer of French mustard, pepper and salt. Roast by a good fire for one + hour, baste often with the juice from the meat and the gravy. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0103" id="link2H_4_0103"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + HARE + </h2> + <p> + To be put in a pan in the oven: sauce, butter, and a quarter of a pint of + cream, pepper, salt and some flour to thicken the sauce. Before the hare + is put in the oven, cover it with a thin piece of bacon, which must be + taken away before the hare is brought to table. + </p> + <p> + [<i>Mdlle. Breakers</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0104" id="link2H_4_0104"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + RUM OMELETTE + </h2> + <p> + This simple dish is much liked by gentlemen. Break five eggs in a basin, + sweeten them with castor sugar, pour in a sherry glassful of rum. Beat + them very hard till they froth. Put a bit of fresh butter in a shallow pan + and pour in your eggs. Let it stay on the fire just three minutes and then + slip it off on to a hot dish. Powder it with sugar, as you take it to the + dining-room. At the dining-room door, set a light to a big spoonful of rum + and pour it over the omelette just as you go in. It is almost impossible + to light a glass of rum in a hurry, for your omelette, so use a kitchen + spoon. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0105" id="link2H_4_0105"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + THE CHILDREN'S BIRTHDAY DISH + </h2> + <p> + Boil up a quart of milk, sweeten it with nearly half a pound of sugar, and + flavor with vanilla. Let it get cold. Beat up six eggs, both yolks and + whites, mix them with the milk, put it all in a fireproof dish and cook + very gently. Cover the top before you serve it with ratafia biscuits. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0106" id="link2H_4_0106"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + A FRANGIPANI + </h2> + <p> + Put your saucepan on the table and break in it two eggs. Mix these with + two dessertspoonfuls of flour. Add a pint of milk, and put it on the fire, + stirring always one way. Let it cook for a quarter of an hour, stirring + with one hand, while with the other sprinkle in powdered sugar and ground + almonds. Turn out to get cold, and cut in squares. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0107" id="link2H_4_0107"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + APRICOT SOUFFLÉ + </h2> + <p> + This is good enough even for an English "dinner-party." Beat the whites of + six eggs stiffly. Take four dessert-spoonfuls of apricot jam, or an equal + quantity of those dried apricots that have been soaked and stewed to a + purée. If you use jam, you need not add sugar. If you use the dried + apricots, add sugar to sweeten. Butter a dish at the bottom, and when you + have well mixed with a fork the beaten whites and the apricot, put it in a + pyramid on the dish and bake for fifteen minutes in a moderate oven. + Powder with sugar. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0108" id="link2H_4_0108"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + STEWED PRUNES + </h2> + <p> + Prunes are very good done this way. Take a pound of prunes, soak them + twenty-four hours in water. Put them on the fire in a cupful of water and + half a bottle of light red wine, quarter of a pound of sugar and, if you + like it, a pinch of cinnamon or mixed spice. Let it all stew till the + liquor is much reduced and the prunes are well flavored. Let them get + cold, and serve them in a glass dish with whipped cream. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0109" id="link2H_4_0109"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CHOCOLATE CREAM + </h2> + <p> + Take the whites of six eggs and beat them stiff, doing first one and then + another, adding to them three soup-spoonfuls of powdered sugar and three + sticks of chocolate that you have grated. If you have powdered chocolate + by you, use that, and taste the mixture to judge when it is well flavored. + Mix it all well in a cool place. To do this dish successfully, make it + just before you wish to serve it. + </p> + <p> + [<i>Mdlle. Lust, of Brussels</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0110" id="link2H_4_0110"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SEMOLINA SOUFFLÉ + </h2> + <p> + Boil up two pints of milk and fifteen lumps of sugar with a bit of + vanilla. Add three soup-spoonfuls of semolina, and let it boil for fifteen + minutes, while you stir it. Take it from the fire, and add to it the yolks + of two eggs and their whites that you have beaten stiffly. Put it in the + oven for a quarter of an hour, and serve it hot. + </p> + <p> + [<i>Mdlle. Lust, of Brussels</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0111" id="link2H_4_0111"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SNOWY MOUNTAINS + </h2> + <p> + Butter six circular rusks, and put on them a layer of jam. Beat the whites + of three eggs and place them on the rusks in the shape of a pyramide. Put + them in the oven and color a little. They must be served hot. + </p> + <p> + [<i>Mdlle. Lust, of Brussels</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0112" id="link2H_4_0112"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + RICHELIEU RICE + </h2> + <p> + Put three soup-spoonfuls of Carolina rice to swell in a little water, with + a pat of butter. When the rice has absorbed all the water, add a pint of + milk, sugar to sweeten, a few raisins, some chopped orange-peel, and some + crystallized cherries, or any other preserved fruit. Put all on the fire, + and when the mixture is cooked the rice ought to be creamy. Add the yolk + of an egg, stir it well, and pour all into a mold. Put it to cool. Turn it + out, and serve it with the following sauce, which must be poured on the + shape. + </p> + <p> + A pint of milk, sugar, and vanilla; let it boil. Stir a soup-spoonful of + cornflour in water till it is smooth, mix it with the boiling milk, let it + boil while stirring it for a few minutes, take it from the fire, add the + yolk of an egg, and pour it on the rice shape. Serve when cold. + </p> + <p> + [<i>Mdlle. Lust, of Brussels</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0113" id="link2H_4_0113"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + EXCELLENT PASTE FOR PASTRY + </h2> + <p> + Equal quantities of butter and flour, well mixed in a little beer; add + also a pinch of salt. Make this paste the day before you require it; it is + good for little patties and tarts. + </p> + <p> + [<i>Mdlle. Le Kent</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0114" id="link2H_4_0114"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CHOCOLATE CREAM + </h2> + <h3> + (No. 2) + </h3> + <p> + Melt four penny tablets of chocolate in hot milk until it is liquid and + without lumps. Boil up a pint of milk with a stick of vanilla, a big lump + of butter (size of a walnut) and ten lumps of sugar. When this boils, add + the chocolate and keep stirring continually. Then take the yolks of three + eggs and well beat them; it is better to have these beaten before, so as + not to interfere with the stirring of your mixture. Add your three yolks + and keep on stirring, always in the same way. Then pour the mixture into a + mold that has been rinsed out in very cold water, and let it stand in a + cool place till set. + </p> + <p> + [<i>Mrs. Emelie Jones</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0115" id="link2H_4_0115"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BELGIAN GINGERBREAD + </h2> + <p> + 1/2 pound cornflour 1/4 pound butter 1/4 pound white sugar 1 or 2 eggs 1/2 + ounce ginger powder. + </p> + <p> + Work all the ingredients together on a marble slab, to get the paste all + of the same consistency. Make it into balls as big as walnuts, flattening + them slightly before putting them into the oven. This sort of gingerbread + keeps very well. + </p> + <p> + [<i>L. L. B. d'Anvers</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0116" id="link2H_4_0116"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + APPLE FRITTERS + </h2> + <p> + Put half pound of flour in a deep dish and work it with beer, beating it + well till there are no lumps left. Make it into a paste that is not very + liquid. Peel and core some good apples, cut them into rounds, put them in + the paste so that each one is well covered with it. Have a pan of boiling + fat and throw in the apple slices for two minutes. They ought to be golden + by then, if that fat has been hot enough. Serve them dusted with powdered + sugar and the juice of half a lemon squeezed on them. + </p> + <p> + [<i>Mme. Delahaye</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0117" id="link2H_4_0117"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FOUR QUARTERS + </h2> + <p> + Weigh four very fresh eggs and put them in an earthenware dish. Add + successively, sieved flour, fine sugar, and fresh butter, each one of + these items being of the same weight of the eggs—hence the name: + Four Quarters. With a wooden spoon, work these four ingredients, then let + them rest for five minutes. Turn it all into a buttered mold and let it + cook for five quarters of an hour in a gentle oven or in a double + saucepan. Turn it out, and eat it either cold or hot and with fruit. + </p> + <p> + [<i>Georges Kerckaert</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0118" id="link2H_4_0118"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SAFFRON RICE + </h2> + <p> + Wash the rice in cold water, heat it in a little water and add a dust of + salt. Flavor some milk (enough to cover the rice) with vanilla, and pour + it on the rice. Let it cook in the oven for an hour and a quarter. Take it + from the fire, and stir in the yolks only of two eggs, or of one only, if + wished. Sweeten the whole with sugar, and color it with a little saffron. + Turn it out, and let it get very cold. + </p> + <p> + [<i>Paquerette</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0119" id="link2H_4_0119"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SEMOLINA FRITTERS + </h2> + <p> + Quarter pound semolina, one and a half pints of milk, three eggs. Put on + the milk, and, as soon as it is boiling, drop the semolina in, in a + shower. Let it boil for a few minutes, stirring continually. Then add the + yolks of three eggs, and then the whites, which you have already beaten + stiff. Pour all on a dish, and cool. Have some boiling lard (it is boiling + when it ceases to bubble), and throw into it spoonsful of the mixture. + When they are fried golden, take them out, drain them a moment, and + sprinkle on some white sugar. + </p> + <p> + [<i>Mme. Segers</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0120" id="link2H_4_0120"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SPECULOOS + </h2> + <h3> + (A Brussels recipe) + </h3> + <p> + Pound down half pound flour, four ounces brown sugar, three and a half + ounces butter, a pinch of nutmeg, and the same of mace and cinnamon in + powder. Add, as well, a pinch of bicarbonate of soda. Make the paste into + a ball, and cover it with a fine linen or muslin cloth, and leave it till + the following day. If you have no molds to press it in, cut it into + diamonds or different shapes, and cook them in the oven on buttered trays. + I believe waffle irons can be bought in London. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0121" id="link2H_4_0121"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + GAUFRES FROM BRUSSELS + </h2> + <p> + Mix in an earthern bowl half a pint of flour, five yolks of eggs, a + coffee-spoonful of castor sugar, half pint of milk (fresh), adding a pinch + of salt and of vanilla; then two ounces butter melted over hot water. Then + beat up the whites of four eggs very stiffly, and add them. Butter a + baking-tin or sheet (since English households have not got a gaufre-iron, + which is double and closes up), and pour in your mixture, spreading it + over the sheet. When the gaufre is nicely yellowed, take it out and powder + it with sugar. But to render this recipe absolutely successful, the + correct implement is necessary. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0122" id="link2H_4_0122"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + RICE À LA CONDE + </h2> + <p> + Simmer the rice in milk till it is tender, sweeten it, and add, for a + medium-sized mold, the yolks of two eggs. Let it thicken a little, and + stir in pieces of pineapple. Pour it into a mold, and let it cool. Turn it + out when it has well set, and decorate with crystallized fruits. Pour + round it a thin apricot syrup. + </p> + <p> + [<i>Mme. Spinette</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0123" id="link2H_4_0123"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + PAINS PERDUS + </h2> + <h3> + (Lost bread) + </h3> + <p> + Make a mixture of milk and raw eggs, enough to soak up in six rusks. + Flavor it with a little mace or cinnamon. Put some butter in a pan and put + the rusks in it to fry. Let them color a good brown, and serve them hot + with sugar dusted over them. + </p> + <p> + [<i>Mme. Spinette</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0124" id="link2H_4_0124"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FRUIT FRITTERS + </h2> + <p> + Peel some apples, take out the core and cut them in slices, powder them on + each side with sugar. You can use also pears, melons, or bananas. Make a + batter with flour, milk and eggs, beating well the whites; a glass of rum + and sugar to sweeten it. Put your lard on to heat, and when the blue steam + rises roll your fruit slices in the batter and throw them into the lard. + When they are golden, serve them with powdered sugar. + </p> + <p> + [<i>Mme. Spinette</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0125" id="link2H_4_0125"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + MOCHA CAKE + </h2> + <p> + Take half a pound of fresh butter, four ounces of powdered sugar, and work + them well together. When they are well mixed, add the yolks of four eggs, + each one separately, and the whites of two. When the mixture is thoroughly + well done, add, drop by drop, some boiling coffee essence to your taste. + Butter a mold and line it with small sponge biscuits, and fill it with + alternate layers of the cream and of biscuits. Put it for the night in the + cellar before you serve it the following day. You can replace the essence + of coffee by some chocolate that has been melted over hot water. + </p> + <p> + [<i>Mme. Spinette</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0126" id="link2H_4_0126"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + VANILLA CREAM + </h2> + <p> + Sweeten well half a pint of milk and flavor it with vanilla. Put it to + boil. Mix in a dish the yolks of four eggs with a little cornflour. When + the milk boils, pour it very slowly over the eggs, mixing it well. Return + it all to the pan and let it get thick without bringing it to the boil. + Add some chopped almonds, and turn the mixture into a mold to cool. + </p> + <p> + [<i>Mme. Spinette</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0127" id="link2H_4_0127"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + RUM CREAM + </h2> + <p> + Take sponge biscuits and arrange them on a dish, joining each to the other + with jam. (You can make a square or a circle or a sort of hollow tower.) + Pour your rum over them till they are well soaked. Then pour over them, or + into the middle of the biscuits, a vanilla cream like the foregoing + recipe, but let it be nearly cold before you use it. Decorate the top with + the whites of four eggs sweetened and beaten, or use fresh cream in the + same way. + </p> + <p> + [<i>Mme. Spinette</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0128" id="link2H_4_0128"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + PINEAPPLE À L'ANVERS + </h2> + <p> + Take some slices of pineapple, and cut off the brown spots at the edges. + Steep them for three hours in a plateful of weak kirsch, or maraschino, + that is slightly warmed. Cut some slices of plain cake of equal thickness, + and glaze them. This is done by sprinkling sugar over the slices and + placing them in a gentle oven. The sugar melts and leaves the slices <i>glacés</i>. + Arrange the slices in a circle, alternating pineapple and cake, and pour + over the latter an apricot marmalade thinned with kirsch or other liqueur. + This dish looks very nice, and if whipped cream can be added it is + excellent. + </p> + <p> + [<i>L. L. B. Anvers</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0129" id="link2H_4_0129"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + POUDING AUX POMMES + </h2> + <p> + Take a pound of apples and peel them. Cook them, and rub them, when soft, + through a sieve to make them into a purée. Sweeten it well, and scent it + with a scrap of vanilla; then let it get cold. Beat up three eggs, both + whites and yolks, and mix them into your cold compôte, and put all in a + dish that will stand the heat of the oven. Then place on the top a bit of + butter the size of a filbert and powder all over with white sugar. Place + the dish in an oven with a gentle heat for half-an-hour, watching how it + cooks. This dish can be eaten hot or cold. + </p> + <p> + [<i>E. Defouck</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0130" id="link2H_4_0130"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SOUFFLÉ AU CHOCOLAT + </h2> + <p> + Melt two tablets of chocolate (Menier) in a dessert-spoonful of water over + heat, stirring till the chocolate is well wetted and very thick. Then + prepare some feculina flour in the following way: Take for five or six + persons nearly a pint of milk. Sweeten it well with sugar; take two + dessert-spoonfuls of feculina. Boil the sweetened milk, flavoring it with + a few drops of vanilla essence. When it is boiled, take it from the fire, + and let it get cold, mixing in the flour by adding it slowly so as not to + make lumps. Put it back on a brisk fire and stir till it thickens; add + then the melted chocolate, and when that is gently stirred in take off + your pan, and again let it get cold. At the moment of cooking the soufflé, + add three whites of eggs beaten stiff. Butter a deep fireproof dish, and + pour in the mixture, only filling up half of the dish. Cook in the oven + for fifteen minutes in a gentle heat, and serve immediately. A tablet of + Chocolat Menier is a recognized weight. + </p> + <p> + [<i>Gabrielle Janssens</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0131" id="link2H_4_0131"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + A NEW DISH OF APPLES + </h2> + <p> + Take a pint of apple purée and add to it three well-beaten eggs, a taste + of cinnamon if liked, quarter of a pound of melted butter and the same + quantity of white powdered sugar. Mix all together and, taking a fireproof + dish, put a little water in the bottom of it and then some fine + breadcrumbs, sufficient to cover the bottom. Pour in your compôte, then, + above that, a layer of fine breadcrumbs, and here and there a lump of + fresh butter, which will prevent the breadcrumbs from burning. Cook for + half-an-hour. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0132" id="link2H_4_0132"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + GOLDEN RICE + </h2> + <p> + Put a quart of milk to boil, and, when boiling, add half a pound of good + rice. When the rice is nearly cooked, add a pennyworth of saffron, + stirring it in evenly. This is excellent, eaten cold with stewed quinces + and cream. + </p> + <p> + [<i>V. Verachtert</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0133" id="link2H_4_0133"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BANANA COMPÔTE + </h2> + <p> + Divide the bananas in regular pieces; arrange them in slices on your + compôte dish, one slice leaning against the other in a circle. Sprinkle + them with sugar. Squeeze the juice of an orange and of half a lemon—this + would be sufficient for six bananas—and pour it over the bananas. + Cover the dish and leave it for two hours in a cold place. A mold of + cornflour or of ground rice may be eaten with this. + </p> + <p> + [<i>Mme. Gabrielle Janssens</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0134" id="link2H_4_0134"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + RIZ CONDE + </h2> + <p> + For one and one-half pints of milk half a breakfast-cupful of rice. Let it + boil with sugar and vanilla; strain the whole. Add one-half pint of cream, + well beaten, five leaves of gelatine (melted). Mix the whole and pour in a + mold which has been wet. When turned out of the mold, put apricots or + other fruit on the top. Pour the juice over all. + </p> + <p> + [<i>Mlle. Breakers</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0135" id="link2H_4_0135"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CHOCOLATE CREAM + </h2> + <p> + 10 leaves of gelatine, well melted and sifted. 1 pint cream, <i>well + beaten</i>. 3-1/2 sticks of chocolate melted with a little milk. + </p> + <p> + Mix all the ingredients together and put them in a mold which has been + previously wet. + </p> + <p> + [<i>Mlle. Breakers</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0136" id="link2H_4_0136"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + KIDNEY SOUFFLÉ + </h2> + <p> + Mince finely a veal kidney and add one-half pound of minced veal. Make a + brown sauce of flour and butter, and add the meat to it. Let it cool a + little, and add three well-beaten eggs, with a teaspoonful of rasped + Gruyère. Butter a mold, and sprinkle the inside with breadcrumbs, and fill + it with the mince. Leave it for three quarters of an hour in the oven, or + for an hour and a half in the double saucepan of boiling water. Turn it + out of the mold and serve with either a tomato or a mushroom sauce. + </p> + <p> + [<i>L. L. B. (d'Anvers)</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0137" id="link2H_4_0137"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BAKED SOUFFLE + </h2> + <p> + Three eggs, two table-spoonfuls of powdered sugar and a thimbleful of + cornflour or feculina flour. The original recipe gives also one packet of + vanilla sugar, but as this may be difficult to get in England it will be + easier to add a few drops of vanilla essence when mixing. Mix the yolks of + eggs with the sugar for ten minutes, then add the whites, stiffly beaten, + stirring in very lightly, so as to let as much air as possible remain in + the mixture; sprinkle in the flour. Take a fireproof dish, and butter it, + and pour in the mixture, which place in a gentle oven for a quarter of an + hour. It is better to practice this recipe at lest once before you prepare + it at a dinner, on account of the baking. + </p> + <p> + [<i>L. Verhaeghe.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0138" id="link2H_4_0138"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + PEASANTS' EGGS + </h2> + <p> + For six people put on the fire two handfuls of sorrel, reduce it to a + puree, and add two dessertspoonfuls of cream, a lump of butter the size of + a pigeon's egg, pepper, salt. Take six hard-boiled eggs and, crumbling out + the yolks, add them to the sorrel puree. Place the whites (which you + should have cut longways) on a hot dish, and pour over them the puree of + sorrel; sprinkle the top with breadcrumbs, and put bits of butter on it + also. Place in the oven for ten minutes, and serve garnished with + tomatoes. + </p> + <p> + [<i>Mlle. A. Demeulemeester.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0139" id="link2H_4_0139"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + TWO RECIPES FOR TOMATOES AND EGGS + </h2> + <p> + Take some good tomatoes, but not too ripe. Cut them down from top to + bottom, take out the pulp, and in each half tomato put half a hard-boiled + egg. Arrange them on a dish, and pour round them a good mayonnaise, to + which you have added some chopped parsley. + </p> + <p> + Take some tomatoes not too ripe, and cut them in half horizontally. Take + out the pulp, so that you have two half-cases from each tomato. Break an + egg into each tomato and sprinkle it well with cheese. Place them all in + the oven, till the eggs are set, and decorate with sprigs of parsley. + </p> + <p> + [Mlle. A. Demeulemeester.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0140" id="link2H_4_0140"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + TOMATOES AND EGGS + </h2> + <p> + Hard-boil some eggs and, while they are cooking, fry a large square slice + of bread in butter to make a large crouton. Peel the eggs when they have + been in boiling water for ten minutes. Pile them on the crouton, and have + ready a tomato sauce to pour over. + </p> + <p> + Tomato Sauce: Gently stew two pounds of tomatoes and pass them through a + sieve, return them to the pan and stir in a mustard-spoonful of mustard, a + teaspoonful of vinegar, salt and pepper; heat well; and, if too thin, + thicken it with flour to the right consistency. + </p> + <p> + [<i>Mme. van Praet.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0141" id="link2H_4_0141"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + MUSHROOM OMELETTE + </h2> + <p> + Toss the sliced mushrooms in butter, adding, if you wish, a little + mushroom ketchup. Break the eggs in a pan and beat them lightly together, + and cook for three minutes over a good fire. Slip the omelette on a hot + dish, spread with butter. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0142" id="link2H_4_0142"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + ASPARAGUS OMELETTE + </h2> + <p> + This is made quite differently. Cook the asparagus-tops in salt and water + and drain them. Roll them in a little bechamel sauce. Break your eggs into + the pan into which you have put a little butter; stir them with a fork in + your left hand, adding salt and pepper with your right. This will only + take a minute. Add the asparagus-tops in the thick sauce; this will take + another minute. Roll or fold up the omelette and slip it on a hot buttered + dish. + </p> + <p> + [<i>Mme. van Praet.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0143" id="link2H_4_0143"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + STUFFED EGGS + </h2> + <p> + Hard-boil your eggs, allowing half an egg for each person. Take out the + yolk. While they are boiling and afterwards cooling in water, make a small + quantity of mayonnaise sauce. Peel the eggs, cut them through lengthways, + and take out the yolks. Crumble these with a little chopped herbs, and add + the mayonnaise. Fill the eggs with this mixture, and place them in a dish + with chopped lettuce round it, to which you may add a little more of the + sauce. + </p> + <p> + [<i>Mme. van Marcke de Lunessen</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0144" id="link2H_4_0144"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + POACHED EGGS, TOMATO SAUCE + </h2> + <p> + Make some rounds of toast and butter them; place on each a slice of tongue + or of ham. Keep these hot, and poach as many eggs as you require. Slip + each egg on the toasts, and cover them quickly with a highly seasoned + tomato sauce. + </p> + <p> + [<i>Mme. van Marcke de Lunessen</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0145" id="link2H_4_0145"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + EGGS AND MUSHROOMS + </h2> + <p> + Pick over half a pound of mushrooms, cut them in small pieces like dice, + and put them to stew in the oven with plenty of butter, pepper, and salt. + Make a thick white sauce, and you may add to it the juice from the + mushrooms when they are cooked; then stir in the mushrooms. Take three + hard-boiled eggs, and separate yolks from whites. Put into a shallow + vegetable-dish the whites cut up in small pieces, pour over them the + bechamel with the mushrooms, and finish up by sprinkling over the top the + hard-boiled yolks, which you have crumbled up with a fork. + </p> + <p> + [<i>Mme. Braconnière</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0146" id="link2H_4_0146"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BELGIAN EGGS + </h2> + <p> + Make some scrambled eggs, and place them on a very hot dish, and pour + round them a thick tomato sauce. Decorate the dish quickly with thick + rounds of tomato. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0147" id="link2H_4_0147"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + EGGS À LA RIBEAUCOURT + </h2> + <p> + Butter some little paper cases, and let them dry in the oven. Put into + each one a pat of butter and let it melt lightly. Break an egg into each + case, taking care not to break the yolk, and put a bit of butter on each + yolk. Place in a quick oven till the whites are half set. At the moment of + serving take them out, and have ready some minced tongue or ham, to + sprinkle on them, and decorate with a big bit of truffle. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0148" id="link2H_4_0148"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + TO USE UP REMAINS OF MEAT + </h2> + <p> + Cut in slices the remains of any cold meat, such as pork, beef, veal, ham, + or mutton. Melt in a pan a bit of salt butter the size of a walnut, and + put in it an onion cut into fine slices; let it get brown in the hot + butter. In another pan put a larger piece of butter rolled in a + soup-spoonful of flour; add to it the onion and butter, and add enough + water to prevent the sauce from getting very thick. Add, if you wish it, a + teaspoonful of meat-extract and a pinch of salt. Have ready some mashed + potatoes, but let them be very light. Place the slices of meat in a + fireproof dish, pour the sauce on them, then the mashed potatoes, and put + the dish in the oven, all well heated through. This is called in Belgium "<i>un + philosophe</i>." + </p> + <p> + [<i>Paquerette</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0149" id="link2H_4_0149"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + VEAL WITH ONIONS + </h2> + <p> + Take a lump of butter the size of an egg, and let it color in a saucepan. + Slice some onions and fry them in another pan. When fried, add them to the + butter with some sliced carrots, a few small onions, and your pieces of + veal, salt, and pepper. Add a small quantity of water, and close the lid + on the saucepan. When the meat is tender, you can thicken the sauce with a + little flour. This is a good way to use veal that is hard, or parts that + are not the best cuts. + </p> + <p> + [<i>Paquerette</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0150" id="link2H_4_0150"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + VEAL CAKE + </h2> + <p> + Mince very finely three pounds of raw veal and one-fourth pound of pork. + It is better to do this at home than to have it done at the butcher's. Put + two slices of bread to soak in milk, add two yolks of eggs and the whites, + pepper and salt. Mix it well, working it for ten minutes. Then let it rest + for half-an-hour. Put it in a small stewpan, add a lump of butter the size + of a pigeon's egg, and put it in the oven. It will be ready to serve when + the juice has ceased to run out. + </p> + <p> + [<i>Paquerette</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0151" id="link2H_4_0151"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + TO USE UP COLD MEAT + </h2> + <p> + Take a fresh celery, wash it well, and remove the green leaves. Let it + boil till half-cooked in salted water. Drain it on a sieve, and then cut + it lengthways, and place minced meat of any kind, well seasoned, between + the two pieces. Tie them together with a thread and let them cook again + for a quarter of an hour, this time either in the same water and gently + simmered, or in the oven in a well-buttered dish. Other people, to avoid + the trouble of tying the two halves, spread the mince on each half and + cook it in the oven, laid flat in a fireproof dish. In this case put a + good lump of butter on each portion of mince. + </p> + <p> + [<i>L. Verhaeghe.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0152" id="link2H_4_0152"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FLEMISH CARBONADE + </h2> + <p> + Put two onions to color in butter or in hot fat. Then add to them the + beef, which you have cut into pieces the size of a small cake. Let it cook + for a few minutes, then add pepper, salt, a carrot sliced, and enough + water to allow the meat to cook gently by the side of the fire, allowing + one and one-half hours for one and one-half pounds of meat. Ten minutes + before serving add to the sauce a little meat-juice or Liebig. You may at + the same time, if it is wished, cook potatoes with the meat for about + twenty minutes. Serve it all in a large dish, the meat in the center and + the potatoes round. The sauce is served separately, and without being + passed through the sieve. + </p> + <p> + [<i>L. Verhaeghe.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0153" id="link2H_4_0153"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + A USE FOR COLD MUTTON + </h2> + <p> + Cut the mutton into neat pieces, take away all fat and skin. Fry in butter + and add all sorts of vegetables in dice, with thyme, bay-leaves, and + parsley. Let all this stew very gently for two hours; you must add more + stock or water to prevent it getting dry. Keep the lid of the pan on and, + half-an-hour before serving, put in peeled potatoes. This dish is served + very liquid. + </p> + <p> + [<i>Mme. Spinette</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0154" id="link2H_4_0154"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FLEMISH CARBONADES + </h2> + <p> + Take four pounds of beef—there is a cut near the neck that is + suitable for this recipe. Cut the meat in small pieces (square) and fry + them in a pan. In another pan put a piece of refined fat and fry in it + five big onions that you have finely chopped. When these are well browned, + add to them the meat, sprinkling in also pepper, salt, mixed herbs. Cover + all with water, and let it cook for an hour with the lid on. After an + hour's cooking, add half a glass of beer, a slice of crumb of bread with a + light layer of mustard and three tablespoonfuls of best vinegar. Let it + cook again for three quarters of an hour. If the sauce is not thick + enough, add a little flour, taking care that it boils up again afterwards. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0155" id="link2H_4_0155"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FISH + </h2> + <p> + When there remains any cold fish, take away all skin and bones, mixing the + flesh with salt, butter, pepper, and one or two raw eggs as you wish. Take + some small fireproof cases and place in each some lemon-juice with a + little melted butter and grated breadcrumbs. Bake the cases till the top + of the fish is of a golden color. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0156" id="link2H_4_0156"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + REMAINS OF FISH + </h2> + <p> + Make a good white sauce, add pepper, salt, and a little nutmeg and juice + of a lemon. Add then your remains of fish and a few pickled shrimps. Fill + some shells with it and sprinkle over the top a good powdering of grated + Gruyère cheese. Lay a pat of butter in the middle of each shell and put + them in the oven. When they are colored a good golden brown, serve them + decorated with parsley. + </p> + <p> + [<i>Mme. Lekent</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0157" id="link2H_4_0157"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + GOOD RISSOLES + </h2> + <p> + Mince any cold meat, adding to a pound of it one-half pound of fresh lean + pork, a chopped shallot and parsley, salt, pepper, a little nutmeg, and + bind with an egg, both yolk and white. Form into balls, and dip them in + flour, then color them in some butter, and when they are nicely browned + pour into the butter a little stock or meat-juice and water. Let them + gently cook in it for ten minutes, and serve. + </p> + <p> + [<i>Mme. Lekent</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0158" id="link2H_4_0158"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CROQUETTES OF BOILED MEAT + </h2> + <p> + I think that boiled meat when cold is often neglected as being tasteless, + but, prepared as I will show you, it will deserve your approval. + </p> + <p> + Mince your boiled meat and put it into a thick white sauce well-spiced + with pepper, salt, and nutmeg, and let it remain for two hours. Then + prepare your croquettes by rolling the mixture in white of egg and fine + breadcrumbs. Put a piece of butter in the saucepan, sufficient to take all + the croquettes, and let them brown in it for about ten minutes. A white + sauce served with them is a good addition. + </p> + <p> + [<i>Mlle. A. Demeulemeester</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0159" id="link2H_4_0159"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CARBONADES DONE WITH BEER + </h2> + <p> + Cut the meat into slices that are thin rather than thick. Mince two big + onions and fry them till brown; then fry the slices till they are colored + on both sides. Pour on them first some beer, then a dash of vinegar, + adding thyme, pepper, and salt, and throw in also a slice of crust of + bread, which you have spread with mustard. Let this all simmer for three + hours. + </p> + <p> + [<i>Mme. Segur</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0160" id="link2H_4_0160"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + WALLOON ENTRÉE + </h2> + <p> + Make some toasted bread, either cut in rounds or in squares, and butter + them. Cut some slices of salt beef, or, better still, ham, and put them on + top; spread the meat with a good layer of grated cheese, and over that + place another piece of buttered toast of corresponding shape. Melt some + butter in a small saucepan and fry the rounds till they are golden-brown. + </p> + <p> + [<i>Mme. E. Maes</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0161" id="link2H_4_0161"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SCRAPS OF MEAT + </h2> + <p> + Your scraps of meat must be cut small or roughly minced; add to them a + little sausage-meat, about a quarter as much, and a slice of white crumb + bread that you have dipped in water or milk, and well drained. If eggs are + not too dear, add two eggs, mixing them with the meat. Place the dish in + the oven for half-an-hour—but it must be a slow oven—and take + care that the meat does not become dry. + </p> + <p> + [<i>V. Verachtert</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0162" id="link2H_4_0162"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FRICADELLE + </h2> + <p> + For one pound of minced pork take one and one-half pounds of minced veal; + cut three slices of white bread the thickness of nearly an inch, and + crumble them up; two raw eggs, pepper and salt. Mix it all well, and place + it in the oven for half-an-hour. If you eat this hot, serve it with a + gravy sauce. If you wish for a supper-dish, put salad round the meat. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0163" id="link2H_4_0163"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CHICORY AND HAM WITH CHEESE SAUCE + </h2> + <p> + Cook the chicories gently in butter till they are done. Then take each + one, and roll it in a slice of ham, and put them in a fireproof dish. Then + make a very good white sauce of flour and butter and milk, adding cheese + to flavor it strongly, and the yolk of an egg. Pour this sauce over the + chicory, and place the dish in the oven. Let it turn brownish, and then + serve it directly. + </p> + <p> + [<i>Mme. Vandervalle</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0164" id="link2H_4_0164"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CROQUETTES OF VEAL + </h2> + <p> + Make first of all a very thick white sauce of flour, milk, and butter, not + forgetting also salt and pepper; when it is very thick add grated Gruyère + cheese, in the proportion of a heaped teaspoonful of this to a + breakfast-cupful of sauce. Take it off the fire, and stir in first of all + the juice of a lemon, and then the yolk of an egg. Let it get cold. Then + mince up finely your veal, or, indeed, any lean meat. Mix it well with the + sauce, and make croquettes of it. Then roll each in the white of egg that + you have left, and then in grated breadcrumbs, and fry in deep fat. + </p> + <p> + [<i>Mme. Vandervalle</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0165" id="link2H_4_0165"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + ENTRÉE (CROQUE-MONSIEUR) + </h2> + <p> + Cut out some rounds of crumb of bread, of equal size, with a tin cutter; + or, failing that, with a wine-glass. Butter all the rounds and sprinkle + them with grated cheese—for preference with Gruyère. On half the + number of rounds place a bit of ham cut to the same size. Put a lump of + butter the weight of egg into a pan, and fry with the rounds in it, till + they become golden. When they are a nice color, place one round dressed + with cheese on a round dressed with ham, so as to have the golden bread + both above and below. Serve them very hot, and garnished with fried + parsley. + </p> + <p> + [<i>E. Defouck</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0166" id="link2H_4_0166"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + HOT-POT + </h2> + <p> + Before putting in your meat, cook in the water a celery, four leeks, two + onions, two turnips, two carrots; then add the meat, with pepper and salt, + and stew gently for three hours. If you can put in a marrow-bone as well, + that will give the soup a delicious flavor. + </p> + <p> + [<i>V. Verachtert</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0167" id="link2H_4_0167"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + HOCHE POT + </h2> + <p> + One pound of fresh pork, one pound rump (flank) of beef, one pound rump of + veal, two onions, one celery, four leeks, two or three carrots, two or + three turnips, according to the size, a few Brussels sprouts, five or six + potatoes, according to the number of persons. Let the water boil before + putting in the meat, and cut all the vegetables in cubes of the same size, + like cubes of sugar. Let simmer only, for three hours; it is delicious and + makes a dinner. + </p> + <p> + [<i>V. Verachtert</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0168" id="link2H_4_0168"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BOUCHÉES À LA REINE + </h2> + <p> + Get some little cases from the pastry-cook of puff paste, which are to be + filled with sweetbread cut in dice. It is a good plan to heat the cases + before filling them. + </p> + <p> + The filling mixture. Cook the sweetbreads in water with pepper and salt, + till done, skin them and cut in dice. Prepare a good bechamel sauce, + seasoned with the juice of a lemon, and add to it a few mushrooms that + have been fried in butter. Heat the dice of sweetbread in this sauce and + fill the cases with it. Put them back in the oven to get quite hot. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0169" id="link2H_4_0169"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + HOCHE POT OF GHENT + </h2> + <p> + Clean two big carrots and cut them into small pieces, the same for two + turnips, four leeks, two celeries, and a good green cabbage, only using + the pale leaves. Wash all these vegetables well in running water, two or + three times, and put them on the fire in three and one-half pints of + water. Add salt, and let it cook for an hour. At the end of this time, add + a good piece of pork weighing perhaps three pounds—for choice let it + be cutlets. You can also add a pig's trotter. Let it cook for another + hour, taking care that the meat remains below the water. At the end of + that time, and half-an-hour before you wish to eat it, add potatoes enough + to be three for each person. Watch the cooking so as to see that the + potatoes do not stick, and finish the seasoning with pepper and salt. + </p> + <p> + [<i>Georges Kerckaert</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0170" id="link2H_4_0170"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CARBONADE OF FLANDERS + </h2> + <p> + Cut your beef into small neat pieces. Mince some onions finely, and for + five or six people you would add two bay-leaves, two cloves, pepper, salt; + simmer gently for three hours in water, and at the end of that time bind + the sauce with cornflour. Some people like the sauce to be thickened + instead with mustard. + </p> + <p> + [<i>V. Verachtert.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0171" id="link2H_4_0171"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + HEADLESS SPARROWS + </h2> + <p> + Take two pounds of beef, which must be lean and cut in thin slices. Cut + your slices of beef in pieces of five inches by three. Put in the middle + of each piece a little square of very fat bacon, a sprig of parsley, + pepper and salt. Roll up the slices and tie them round with a thread so + that the seasoning remains inside. Melt in a pan a lump of butter the size + of a very big egg. Let it get brown and then, after rolling the beef in + flour, put them in the butter. Let them cook thus for five minutes, add + half a pint of water, and let them simmer for two hours. Fill up with + water if it becomes too dry. Before serving, take great care to remove the + threads. + </p> + <p> + [<i>A Belgian at Droitwich.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0172" id="link2H_4_0172"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + MUTTON STEW + </h2> + <p> + Take two pounds of mutton, the breast or one of the inferior parts will do + as well as a prime piece. Put in an earthenware pan a lump of butter as + big as an egg, and let it color. Cut the mutton in pieces and let them + color in the butter, adding salt and pepper, a few onions or shallots. + When all is colored, add at least a pound of turnips, cut in slices, with + about a pint of water. Let it boil up till the turnips are tender. Then + add two and one-half or three pounds of potatoes; salt and pepper these, + but in moderation, if the meat has been already salted and peppered. Add + some thyme and bay-leaves, and let them all cook very gently till the + potatoes are tender. When these are cooked, take out the pieces of meat, + mix the turnips and potatoes, so as to make a uniform mixture; then place + the meat on the top of the mixture, and serve it. <i>N.B.</i> It is + necessary to watch the cooking of this dish very carefully, so that you + can add a little water whenever it becomes necessary, for if one leaves + the preparation a little too dry it quickly burns. + </p> + <p> + [<i>A Belgian at Droitwich.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0173" id="link2H_4_0173"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + HOCHE POT GANTOIS + </h2> + <h3> + (For eight or nine persons) + </h3> + <p> + Take one pound beef, one pound salt pork, and one pound mutton; cut into + pieces about three inches by two, let it boil, and skim. Take two or three + carrots, one large turnip, one large head of celery, three or four leeks, + a good green cabbage, cut in four, the other vegetables cut into pieces of + moderate size, not too small; put them in with the meat, and see that they + are first covered by the water. Let it boil for three to four hours, and + three quarters of an hour before dishing, add some potatoes cut in pieces. + </p> + <p> + To dish: Place the meat in the center of a flat dish, and the vegetables + around; serve the liquid in a soup-tureen. This dish should be eaten out + of soup plates, as it is soup and meat course at one time. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0174" id="link2H_4_0174"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CHINESE CORKS + </h2> + <p> + Make a thick white sauce, and when it has grown a little cold, add the + yolk of one egg, and a few drops of lemon-juice. Sprinkle in a slice of + stale bread, and enough grated cheese to flavor it strongly, and leave it + to cool for two hours. Then shape into small pieces like corks, dip them + into the beaten whites of your egg, and then into grated breadcrumbs. Have + ready some hot fat, or lard, and fry the cheese-balls in it till they are + golden. + </p> + <p> + [<i>Mme. Limpens.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0175" id="link2H_4_0175"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + LIMPENS CHEESE + </h2> + <p> + Take a roll and, cutting it in slices, remove the crusts so that a round + of crumbs remain. Butter each slice, and cover it well with grated cheese, + building up the slices one on the top of the other. Boil a cupful of milk, + with pepper, salt, and a little nutmeg; when boiled, pour it over the + bread till it is well soaked. Put them in the oven, for quarter of an + hour, according to the heat of the oven and the quantity you have. You + must pour its juice over it every now and then, and when the top is + turning into a crust, serve it. + </p> + <p> + [<i>Mme. Limpens.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0176" id="link2H_4_0176"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CHEESE SOUFFLÉ + </h2> + <p> + Take two good soup-spoonfuls of flour, and mix it with half a teacupful of + milk; melt a lump of butter, the size of a filbert, and add that, then + enough grated cheese to your taste, and the yolks of four eggs. Add at the + last the whites of the four eggs, beaten stiffly; pepper and salt. Butter + a mold, put in your mixture, and let it cook for one hour in a saucepan, + surrounded with boiling water, and the lid on. Then turn out the soufflé, + and serve with a mushroom sauce. The sauce is a good white sauce, to which + you add already cooked mushrooms. Clean them first of all, chop them, and + cook them till tender in butter; and their own juice; then throw them into + the sauce, and pour it over your soufflé. + </p> + <p> + [<i>Mme. Vandervalle.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0177" id="link2H_4_0177"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CHEESE CROQUETTES + </h2> + <p> + Make a thick bechamel sauce, and be sure that you cook it for ten minutes, + constantly stirring. Add, till well flavored, some Gruyère and Parmesan + cheese, mixed and grated. Let it all get cold. Then roll this mixture into + the shape of carrots; roll them in finely-grated breadcrumbs, and fry them + in hot lard or refined fat. Lay them on a hot dish, and, at the thicker + end of each carrot stick in a sprig of parsley to look like the stalk. + </p> + <p> + [<i>Mme. van Marcke de Lunessen.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0178" id="link2H_4_0178"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CHEESE FONDANTS + </h2> + <p> + For twelve fondants make a white sauce with two soupspoons of flour and + milk. Add to it the yolks of three eggs. Stir in four ounces of mixed + Gruyère cheese, and Parmesan, grated very finely. Add at the end the juice + of half a lemon, and a dust of cayenne. Let it all grow cold. Then make + little balls with this paste and roll them in breadcrumbs. Throw them in a + pan of boiling fat, where they must remain till they are a good golden + color. Drain them, keeping them hot, and serve quickly. + </p> + <p> + [<i>Madame Emelie Jones</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0179" id="link2H_4_0179"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CHEESE SOUFFLÉ + </h2> + <p> + Grate half a pound of Gruyère cheese. Mix in a cup of milk a + dessert-spoonful of flour; beat four whole eggs, and add first the cheese, + and then the flour and milk mixture. Season with pepper and salt, and put + all into a mold. Let it cook in a saucepan of boiling water for an hour + and a half. Then at the end of this time put it in the oven for half an + hour. + </p> + <p> + [<i>Madame Emelie Jones</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0180" id="link2H_4_0180"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + POTATOES AND CHEESE + </h2> + <p> + Wash some raw potatoes, peel them, cut them into very thin round slices. + Take a dish which will stand the oven, and be nice enough to go on the + table, and put in it a layer of the slices sprinkled with pepper, salt, a + little flour, and plenty of grated Gruyère. Continue in this way, + finishing with a layer of cheese, and a little flour. Put the dish in the + oven, which must not be a very hot one, and cook gently. + </p> + <p> + For a medium pie dish you will find that half an hour will be sufficient + to cook the potatoes. + </p> + <p> + [<i>Madame Emelie Jones</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0181" id="link2H_4_0181"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + YORK HAM, SWEETBREADS, MADEIRA SAUCE + </h2> + <p> + Heat the ham in a double saucepan (bain marie). Boil the sweetbreads, + blanch them and let them fry in some butter. + </p> + <p> + Take flour and butter and melt them to a thick sauce, adding a tumbler of + water and Liebig which will turn your sauce brown. Fry half a pound of + mushrooms in butter and when brown, add them and the liquor to your sauce + with a good glass of madeira or sherry. Place your ham in the middle of + the dish, surround it with the sweetbreads, and pour over all the Madeira + sauce. + </p> + <p> + [<i>Mme. Vandervalle</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0182" id="link2H_4_0182"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + HAM WITH MADEIRA SAUCE + </h2> + <p> + Cook some macaroni or spaghetti, with salt and pepper. Make a brown sauce, + using plenty of butter, for this dish requires a great deal of sauce, and + add to your "roux" some tomatoes in purée (stewed and run through a + sieve), a little meat extract, some fried mushrooms, a few drops of good + brandy or madeira to your taste. Let your slices of ham heat in this + sauce, and when ready, place them in the middle of a flat dish, put the + mushrooms or spaghetti round, and put the sauce, very hot, over the ham. + </p> + <p> + [<i>Madame Spinette.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0183" id="link2H_4_0183"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + A DIFFICULT DISH OF EGGS + </h2> + <p> + And yet this is only fried eggs after all! Put some oil on to heat; if you + have not oil use butter, but oil is the best. When the bluish steam rises + it is hot enough. Break an egg into a little flat dish, tip up the frying + pan at the handle side, and slip the egg into it, then with a wooden spoon + turn the egg over on itself; that is, roll the white of it over the yolk + as it slips into the pan. If you cannot manage this, let the egg heat for + a second, and then roll the white over the yolk with a wooden spoon. Do + each egg in this way, and as soon as one is done let it drain and keep + warm by the fire. When all are done put them in a circle, in a dish, and + pour round them a very hot sauce, either made with tomatoes, or flavored + with vinegar and mustard. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0184" id="link2H_4_0184"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + COUNTRY EGGS + </h2> + <p> + Make a white sauce thickly mixed with onions, such as you would eat in + England with a leg of mutton, but do not forget a little seasoning of + mace. Make a high mold of mashed potatoes, and then scoop it out from the + top, leaving the bottom and high sides of the vegetable. While your sauce + is kept by the fire (the potatoes also), boil six eggs for two minutes, + shell them, and you will find the whites just set and no more. Pour the + onion sauce into the potato, and drop in the whole eggs and serve very + hot. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0185" id="link2H_4_0185"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FRENCH EGGS + </h2> + <p> + Put a lump of butter the size of an egg in a fireproof dish, mixing in + when it is melted some breadcrumbs, a chopped leek, the inside of three + tomatoes, pepper and salt. Let it cook for three or four minutes in the + oven, then stir in the yolks of two eggs, and let it make a custard. + </p> + <p> + Then break on the top of this custard as many eggs as you wish; sprinkle + with pepper and salt. Let it remain in the oven till these last are + beginning to set. Take out the dish, and pass over the top the salamander, + or the shovel, red hot, and serve at once. I have seen this dish with the + two extra whites of eggs beaten and placed in a pile on the top, and + slightly browned by the shovel. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0186" id="link2H_4_0186"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + OEUFS CELESTES + </h2> + <h3> + (Hommage à Sir Edward Grey) + </h3> + <p> + Gently boil a quantity of the very best green peas in good gravy; as the + gravy becomes reduced, add, instead, butter. Do not forget to have put a + lump of sugar in every pint of gravy. When the peas are done break on them + the required number of fresh eggs, with pepper and salt. Place all in a + double saucepan, till the eggs are just done. It is a pity that in England + there are no cooking pots made, which will hold fire on the top, so that a + dish, such as this, becomes easily done in a few minutes. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0187" id="link2H_4_0187"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + PETITES CAISSES À LA FURNES + </h2> + <p> + Take a small Ostend rabbit, steep it in water as usual, and boil it gently + in some white stock, with a good many peppercorns. When it is cold chop + the meat up into small dice; add to it about a quarter of the amount of + ham, and the whites of two hard-boiled eggs, all cut to the same size. + </p> + <p> + Moisten the salpicon with a good white sauce made with cream, a little + lemon juice, pepper and salt. + </p> + <p> + The little paper cases must have a ring of cress arranged, about a quarter + of an inch thick; the salpicon, put in carefully with a small spoon, will + hold it in place. + </p> + <p> + Fill the cases to the level of the cress leaves, and decorate with a + Belgian flag made as follows: + </p> + <p> + Make some aspic jelly with gelatine, tarragon vinegar, and a little + sherry. Color one portion with paprika or coralline, pepper; a second part + with the sieved yolks of two hard-boiled eggs, and the remainder with + rinsed pickled walnuts, also passed through a wire sieve. Pour the red + jelly into a small mold with straight sides; when it is almost set pour in + the yellow aspic, and when that is cold pour in the black. When the jelly + is quite cold, turn it out, slice it, and cut it into pieces of suitable + size. If you make too much aspic it can decorate any cold dish or salad. + The walnut squash looks black at night. + </p> + <p> + [<i>Margaret Strail, or Mrs. A. Stuart.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0188" id="link2H_4_0188"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FLEMISH CARROTS + </h2> + <p> + Take some young carrots, wash and brush them as tenderly as you would an + infant, then simmer them till tender in with pepper and salt. When cooked, + draw them to the side of the fire and pour in some cream to make a good + sauce. If you cannot use cream, take milk instead and stir with it the + yolk of an egg. To thicken for use, add a pinch of sugar and some chopped + parsley. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0189" id="link2H_4_0189"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + AUBERGINE OR EGG PLANT + </h2> + <p> + This purple fruit is, like the tomato, always cooked as a vegetable. It is + like the brinjal of the East. It is hardly necessary to give special + recipes for the dressing of aubergines, for you can see their + possibilities at a glance. They can be stuffed with white mince in a white + sauce, when you would cut the fruit in half, remove some of the interior, + fill up with mince and sauce, replace the top, and bake for twenty + minutes, or simply cut in halves and stewed in stock, with pepper and salt + they are good, or you can simmer them gently in water and when ready to + serve, pour over them a white sauce as for vegetable marrow. If they are + cheap in England the following entrée would be inexpensive and would look + nice. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0190" id="link2H_4_0190"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + EGG PLANTS AS SOUFFLÉ + </h2> + <p> + Wash the fruit, cut them lengthways, remove the inside. Fill each half + with a mixture made of beaten egg, grated cheese, and some fine + breadcrumbs, and a dash of mustard. Put the halves to bake for a quarter + of an hour, or till the soufflé mixture has risen. When cooked place them + in an oval dish with a border of rice turned out from a border mold. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0191" id="link2H_4_0191"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + POTATO CROQUETTES + </h2> + <p> + Cook your potatoes, rub them through the sieve, add pepper and salt, two + or three eggs, lightly beaten, mixing both yolks and whites, and according + to the quantity you are making a little butter and milk. Work all well and + let it get cold. Roll into croquettes, roll each in beaten egg, then in + finely grated breadcrumbs, and let them cook in boiling fat or lard. + </p> + <p> + [<i>Madame Emelie Jones.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0192" id="link2H_4_0192"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + PURÉE OF CHESTNUTS + </h2> + <p> + Make a little slit in each chestnut, boil them till tender, then put them + in another pan with cold water in it and replace them on the fire. Peel + them one by one as you take them out, and rub them through a sieve, + pounding them first to make it easier, add salt, a good lump of butter and + a little milk to make a nice purée. This is very good to surround grilled + chicken or turkey legs, or for a salmi of duck or hare. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0193" id="link2H_4_0193"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + HORS D'OEUVRES + </h2> + <p> + The attractive "savory" of English dinner tables finds its counterpart + apparently in egg and fish dishes served cold at the beginning of a meal, + and therefore what we should call hors d'oeuvres. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0194" id="link2H_4_0194"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + POTATO DICE + </h2> + <p> + Boil your potatoes and let them be of the firm, soapy kind, not the floury + kind. When cooked, and cold, cut them into dice, and toss them in the + following sauce: + </p> + <p> + Take equal quantities of salad oil and cream, a quarter of that amount of + tarragon vinegar, a pinch of salt, and a few chopped capers. Mix very + well, and pour it on the dice. You may vary this by using cream only, in + which case omit the vinegar. Season with pepper, salt, celery seed, and + instead of the capers take some pickled nasturtium seed, and let that, + finely minced, remain in the sauce for an hour before using it. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0195" id="link2H_4_0195"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + ANCHOVIES + </h2> + <p> + Fillets of these, put in a lattice work across mashed potato look very + nice. Be sure you use good anchovies preserved in salt, and well washed + and soaked to take away the greater part of the saltness; or, if you can + make some toast butter it when cold, cut it into thin strips, and lay a + fillet in the center. Fill up the sides of the toast with chopped + hard-boiled yolk of egg. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0196" id="link2H_4_0196"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + ANCHOVY SANDWICHES + </h2> + <p> + Cut some bread and butter, very thin, and in fingers. Chop some + water-cress, lay it on a finger, sprinkle a little Tarragon vinegar and + water (equal quantities) over it, and then lay on a fillet of anchovy, + cover with more cress and a finger of bread and butter. Put them in a pile + under a plate to flatten and before serving trim the edges. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0197" id="link2H_4_0197"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + ANCHOVY ROUNDS + </h2> + <p> + Make some toast, cut it in rounds, butter it when cold. Curl an anchovy + round a stewed olive, and put it on the toast. Make a little border of + yolk of egg boiled and chopped. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0198" id="link2H_4_0198"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + ANCHOVY BISCUITS + </h2> + <p> + Made as you would make cheese biscuits, but using anchovy sauce instead to + flavor them. If you make the pastry thin you can put some lettuce between + two biscuits and press together with a little butter spread inside. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0199" id="link2H_4_0199"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + ANCHOVY PATTIES + </h2> + <p> + Make some paste and roll it out thinly. Take a coffee cup and turning it + upside down stamp out some rounds. Turn the cup the right way again, and + put it on a round. Then you will see an edge of paste protruding all + round. Turn this up with the end of a fork, which makes a pretty little + edge. Do this with all, and fill the shallow cases then made with a good + mayonnaise sauce in which you have put chopped celery and potato, and a + small quantity of chopped gherkins. Lay three fillets of anchovy across + each other to form a six-pointed star and season highly with cayenne + pepper. + </p> + <p> + All the above recipes can be followed using sardines instead of anchovies, + and indeed one can use them in many other ways, with eggs, with lettuce, + with tomatoes. As anchovies are rather expensive to buy, I give a recipe + for mock anchovies, which is easy to do, but it must be done six months + before using the fish. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0200" id="link2H_4_0200"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + MOCK ANCHOVIES + </h2> + <p> + When sprats are cheap, buy a good quantity, what in England you would call + a peck. Do not either wipe or wash them. Take four ounces of saltpeter, a + pound of bay salt, two pounds of common coarse salt, and pound them well, + then add a little cochineal to color it, pound and mix very well. Take a + stone jar and put in it a layer of the mixture and a layer of the sprats, + on each layer of fish adding three or four bay leaves and a few whole + pepper-corns. Fill up the jar and press it all down very firmly. Cover + with a stone cover, and let them stand for six months before you use them. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0201" id="link2H_4_0201"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CUCUMBER À LA LAEKEN + </h2> + <p> + Take a cucumber and cut it in pieces two inches long, then peel away the + dark green skin for one inch, leaving the other inch as it was. Set up + each piece on end, scoop it out till nearly the bottom and fill up with + bits of cold salmon or lobster in mayonnaise sauce. Cold turbot or any + other delicate fish will do equally well or a small turret of whipped + cream, slightly salted, should be piled on top. This dish never fails to + please. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0202" id="link2H_4_0202"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + HERRING AND MAYONNAISE + </h2> + <p> + Take some salt herring, a half for each person, and soak them for a day in + water. Skin them, cut them open lengthwise, take out the backbone, and put + them to soak in vinegar. Then before serving them let them lie for a few + minutes in milk, and putting them on a dish pour over them a good + mayonnaise sauce. [<i>Mlle. Oclhaye.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0203" id="link2H_4_0203"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SWEET DRINKS AND CORDIALS. ORGEAT + </h2> + <p> + Blanch first of all half a pound of sweet almonds and three ounces of + bitter, turn them into cold water for a few minutes; then you must pound + them very fine in a stone mortar, if you have a marble one so much the + better, and do it in a cool place. + </p> + <p> + You must add a little milk occasionally to prevent the paste from becoming + oily, then add three quarts of fresh milk, stirring it in slowly, sweeten + to your taste, and then putting all into a saucepan clean as a chalice, + bring it to the boil. + </p> + <p> + Boil for ten minutes, and then stir till cold, strain it through finest + muslin, and then add two good glasses of brandy. Bottle and keep in a dark + place. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0204" id="link2H_4_0204"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + HAWTHORN CORDIAL + </h2> + <p> + When the hawthorn is in full bloom, pick a basketful of the blooms. Take + them home, and put the white petals into a large glass bottle, taking care + that you put in no leaves or stalks. When the bottle is filled to the top + do not press it down, but pour in gently as much good French Brandy as it + will hold. Cork and let it stand for three months, then you can strain it + off. This is good as a cordial, and if you find it too strong, add water, + or sweeten it with sugar. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0205" id="link2H_4_0205"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + DUTCH NOYEAU + </h2> + <p> + Peel finely the rinds of five large lemons, or of six small ones, then + throw on it a pound of loaf sugar that you have freshly pounded, two + ounces of bitter almonds, chopped and pounded; mix these with two quarts + of the best Schnappes or Hollands, and add six tablespoonfuls of boiling + milk. + </p> + <p> + Fill your jars with this, cover it close, and put it in a passage or hall, + where people can shake it every day. + </p> + <p> + Leave it there for three weeks, and strain it through some blotting paper + into another bottle. It will be ready to drink. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0206" id="link2H_4_0206"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + LAVENDER WATER + </h2> + <p> + Take a large bottle, and put in it twelve ounces of the best spirits of + wine, one essence of ambergris, twopennyworth of musk, and three drachms + of oil of lavender. + </p> + <p> + Cork it tightly, put in a dark place, and shake it every day for a month. + This is really lavender spirit, as no water is used. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0207" id="link2H_4_0207"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + HOT BURGUNDY + </h2> + <p> + Take half a pint of good Burgundy wine, put it to boil with two cloves, + and a dust of mixed spice, sweeten to taste with some powdered sugar. If + you like add a quarter of the quantity of water to the wine before + boiling. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0208" id="link2H_4_0208"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CRÊME DE POISSON À LA ROI ALBERT + </h2> + <p> + Take a fresh raw whiting, fillet it, and pass the flesh through a wire + sieve. + </p> + <p> + For a small dish take four ounces of the fish, mix them lightly with four + tablespoonfuls of very thick cream, adding pepper and salt. Fill an oval + ring mold, and steam gently for twenty minutes, under buttered paper. + </p> + <p> + Have some marine crayfish boiled, shell the tails, cut them in pieces, + removing the black line inside. Cut three truffles into thick slices, heat + them and the crayfish in some ordinary white sauce, enriched with the yolk + of a raw egg, pepper and salt, and one dessertspoonful of tarragon + vinegar. This must not be allowed to boil. When the cream is turned out + into a hot silver dish, pour the ragout into the center, and put a hot lid + on. + </p> + <p> + This dish, and that on page 86-87, has been composed by a Scotch lady in + honor of the King of the Belgians. Not every cook can manage the cream, + but the proportions are exact, and so is the time. + </p> + <p> + [<i>Mrs. Alex. Stuart.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0209" id="link2H_4_0209"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FISH AND CUSTARD + </h2> + <p> + Boil up the trimmings of your fish with milk, pepper and salt. Strain it + and add the yolks of eggs till you get a good custard. Pour the custard + into a mold, and lay in it your fish, which must already be parboiled. If + you have cold fish, flake it, and mix it with the custard. Put the mold in + a double saucepan. Steam it for three quarters of an hour. Turn it out, + and garnish with strips of lemon peel, and if you have it, sprigs of + fennel. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0210" id="link2H_4_0210"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + HAKE AND POTATOES + </h2> + <p> + Hake, which is not one of the most delicate fish, can be made excellent if + stewed in the following sauce: A quart of milk to which you have added a + dessertspoonful of any of the good English sauces; thicken it with a knob + of butter rolled in flour, which stir in till all is smooth. When it boils + take off the fire, and put in your pieces of hake, set it back by the side + of the fire to keep very hot, without boiling, for twenty-five minutes. + Meanwhile mash some potatoes, and put it as a purée round a dish, pour the + fish in the center, sprinkle on it chopped parsley. The liquor ought to be + much reduced. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0211" id="link2H_4_0211"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + VERY NICE SKATE + </h2> + <p> + Take skate, or indeed any fish that rolls up easily, make into fillets, + dry them well, and sprinkle on each fillet, pepper, salt, a dust of mixed + spice, and chopped parsley. Roll each fillet up tightly, and pack them + tightly into a dish, so that they will not become loose. Take vinegar and + beer in equal quantities, or, if you do not like to use beer, you must add + to the vinegar some whole black pepper, and a good sprinkle of dried and + mixed herbs with salt. Pour over the fish, tie a piece of buttered paper + over the top, and bake for an hour and a quarter (for a medium pie dish) + in a moderate oven. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0212" id="link2H_4_0212"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + TO KEEP SPRATS + </h2> + <p> + A large quantity of these may be bought cheaply and kept for some weeks by + this method. Put on to warm equal quantities of vinegar and water, what + you think sufficient to cover your sprats, allowing for wastage; and stir + in for every quart of liquor a small saltspoonful of mixed spice, four bay + leaves, a shallot minced, a small bunch of bruised thyme, the thin rind of + a half lemon, salt and pepper; if you can use tarragon vinegar so much the + better. Clean the sprats, remove tails and heads, and lay them in a deep + dish. Take your liquor and pour it over the fish, tie a large paper over + all, and let them bake in a cool oven for two or three hours; or cook them + in a double saucepan; in any case do them very slowly. Put aside to cool, + and take out the fish to use as required. They will keep good four weeks. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0213" id="link2H_4_0213"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + TO KEEP MACKEREL FOR A WEEK + </h2> + <p> + It sometimes happens that you can get a great quantity of this fish, very + fresh, cheaply, and wish to use it later on. + </p> + <p> + Pickle it thus: Boil a pint of vinegar with six peppercorns, four cloves, + four bay leaves, a scrap of mace, a saltspoonful of salt, and the same of + made mustard. When this is boiled up put it to cool. Lay your mackerel + prepared ready for eating, and sprinkle on each piece some salt, and + minced thyme. It may be an hour before using. + </p> + <p> + Then fry the fish, lifting each piece carefully into the hot fat. When + fried lay the fish in a deep dish, and pour on each piece your vinegar + liquor till all is covered. + </p> + <p> + Cover over with paper such as you use for jam pots, well tied down. You + can afterwards heat the fish as you require. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0214" id="link2H_4_0214"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + A BROWN DISH OF FISH + </h2> + <p> + Take your fish, which should be herring or mackerel, relieve it of the + bones, skin and fins, which you must put to boil for three quarters of an + hour in water, with pepper and salt. After that time strain off the + liquor, and add to it enough browning to color it well. + </p> + <p> + Then brown quarter of a pound of butter and knead into it two + tablespoonfuls of flour, add it, when well mixed, to your liquor, with + salt and pepper, a piece of lemon peel, and a dust of mixed spice. Bring + all this to the boil and drop in your fish. (Cut in neat fillets.) Let + them simmer for twenty minutes, and if too dry pour in some darkly colored + gravy. Just before you wish to serve add a good wine glass of claret, or + of Burgundy, take out the lemon peel, and pour all on a hot dish. If you + do not wish to put wine, the flavor of the sauce is very excellent if you + stir into it a dessertspoonful of mushroom ketchup, or a teaspoonful of + soy. This brown fish is nice to follow a white soup. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0215" id="link2H_4_0215"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BAKED HADDOCKS + </h2> + <p> + Take all the trimmings of two good sized haddocks, cover them with milk + and water, and put them to simmer. Add chopped parsley, a chopped shallot, + pepper and salt. + </p> + <p> + Cut each fish in half across, and lay them in the bottom of a pie dish, + sprinkle breadcrumbs, pats of butter, pepper and salt, between and on each + piece. Fill up the dish with water or milk, adding the simmered and + strained liquor from the trimmings. + </p> + <p> + Bake gently for an hour, and when brown on top add more breadcrumbs, and + pats of butter. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0216" id="link2H_4_0216"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FILLETED SOLES AU FROMAGE + </h2> + <p> + Boil the filleted soles in water. Make a sauce with butter. One spoonful + of flour—milk, pepper and salt, powdered cheese (Cheddar). Boil it, + adding some washed and chopped mushrooms and a little cream. Put the + filets on a dish and pour them over the sauce. Leave it about a quarter of + an hour in the oven, so that it becomes slightly browned. + </p> + <p> + [<i>Mdlle. Spreakers.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0217" id="link2H_4_0217"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FILLETED FISH, WITH WHITE SAUCE AND TOMATOES + </h2> + <p> + Brown two onions in butter, and add a spray of parsley, half a pound of + tomatoes and a claret glassful of white wine. Let this simmer for half an + hour, and then pass it through the tammy. Then fry half a pound of + mushrooms, and add them and their liquor to the sauce, thickening it, if + necessary, with a little cornflour. A great improvement is a little + liebig. Place your fish in the oven, and cook it gently in butter, with + pepper and salt. When it is done, serve it with the sauce poured over it. + </p> + <p> + [<i>Madame Vandervalle.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0218" id="link2H_4_0218"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + THE MILLER'S COD + </h2> + <h3> + (Cabillaud meunier) + </h3> + <p> + Cut your cod in slices, and roll them in flour. Put them to fry in a good + piece of butter, adding chopped parsley, pepper and salt, and the juice of + one lemon. This is very good, if served in the dish that it is cooked in. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0219" id="link2H_4_0219"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + DUTCH HERRINGS + </h2> + <h3> + (A cold dish) + </h3> + <p> + Take some Dutch, or some salted herrings, and remove the skin, backbones, + etc. Lay the fish in milk for at least twenty-four hours to get the salt + out. Make a mayonnaise sauce, adding to it the roe from the herrings, in + small pieces; wipe and drain the fish, and pour over them the sauce. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0220" id="link2H_4_0220"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + REMAINS OF COD + </h2> + <h3> + I + </h3> + <p> + Take your fish, and remove all bones and skin. Put some butter to brown in + a saucepan, and when it is colored, add the cod, sprinkling in pepper and + salt and a good thickening of grated breadcrumbs. Let this all heat gently + by the fire and turn it into paper cases, with chopped parsley on the top. + </p> + <h3> + II + </h3> + <p> + The above recipe can be followed for making fish rissoles, but, after + having mixed it well, let it grow cold. Then form into balls, roll them in + breadcrumbs, and throw them into boiling fat. + </p> + <h3> + III + </h3> + <p> + Take all the remains of the fish and heat them in butter. Make some mashed + potatoes, and add to them some white sauce, made of flour, milk and + butter. Mix this with the fish, so that it is quite moist, and do not + forget salt and pepper. Place the mixture in a fireproof dish and sprinkle + breadcrumbs over it. Bake for fifteen minutes, or till it is hot through, + and serve as it is. + </p> + <p> + [<i>Mdlle. M. Schmidt, of Antwerp.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <br /><br /> <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_PART2" id="link2H_PART2"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + PART II + </h2> + <p> + The second half of this little book is composed chiefly of recipes for + dishes that can be made in haste, and by the inexperienced cook. But such + cook can hardly pay too much attention to details if she does not wish to + revert to an early, not to say feral type of cuisine, where the roots were + eaten raw while the meat was burnt. Because your dining-room furniture is + Early English, there is no reason why the cooking should be early English + too. And it certainly will be, unless one takes great trouble with detail. + </p> + <p> + Let us suppose that at 7:30 P.M. your husband telephones that he is + bringing a friend to dine at 8. Let us suppose an even more rash act. He + arrives at 7:15, he brings a friend: you perceive the unexpressed + corollary that the dinner must be better than usual. In such a moment of + poignant surprise, let fly your best smile (the kind that is practiced by + bachelors' widows) and say "I am delighted you have come like this; do you + mind eight or a quarter past for dinner?" Then melt away to the cook with + this very book in your hand. + </p> + <p> + I take it that you consider her to be the junior partner in the household, + you, of course, being the senior, and your husband the sleeping partner in + it. Ask what there is in the house for an extra dish, and I wager you the + whole solar system to a burnt match that you will find in these pages the + very recipe that fits the case. A piece of cold veal, viewed with an eye + to futurity, resolves itself into a white creamy delightfulness that melts + in your mouth; a new-laid egg, maybe, poached on the top, and all set in a + china shell. If you have no meat at all, you must simply hoodwink your + friends with the fish and vegetables. + </p> + <p> + You know the story of the great Frenchwoman: + </p> + <p> + "Hèlas, Annette, I have some gentlemen coming to dine, and we have no meat + in the house. What to do?" + </p> + <p> + "Ah! Madame, I will cook at my best; and if Madame will talk at her best, + they will never notice there is anything wrong." + </p> + <p> + But for the present day, I would recommend rather that the gentlemen be + beguiled into doing the talking themselves, if any shortcoming in the menu + is to be concealed from them, for then their attention will be engaged. + </p> + <p> + It takes away from the made-in-a-hurry look of a dish if it is decorated, + and there are plenty of motifs in that way besides parsley. One can use + beetroot, radishes, carrots cut in dice, minced pickles, sieved egg; and + for sweets, besides the usual preserved cherries and angelica, you can + have strips of lemon peel, almonds pointed or chopped, stoned prunes cut + in halves, wild strawberries, portions of tangerine orange. There is a + saying, + </p> +<pre xml:space="preserve"> + Polish the shoe, + Though the sole be through, +</pre> + <p> + and a very simple chocolate shape may be made attractive by being + garnished with a cluster of pointed almonds in the center, surrounded by a + ring of tangerine pieces, well skinned and laid like many crescents one + after the other. There is nothing so small and insignificant but has great + possibilities. Did not Darwin raise eighty seedlings from a single clod of + earth taken from a bird's foot? + </p> + <p> + It is to be regretted that Samuel Johnson never wrote the manual that he + contemplated. "Sir," he said, "I could write a better book of cookery than + has ever yet been written. It should be a book on philosophical + principles." + </p> + <p> + Perhaps the pies of Fleet Street reminded him of the Black Broth of the + Spartans which the well-fed Dionysius found excessively nasty; the tyrant + was curtly told that it was nothing indeed without the seasoning of + fatigue and hunger. We do not wish a meal to owe its relish solely to the + influence of extreme hunger—it must have a beautiful nature all its + own, it must exhibit the idea of Thing-in-Itself in an easily assimilable + form. + </p> + <p> + I am convinced, anyhow, that this little collection (formed through the + kindness of our Belgian friends) will work miracles; for there are plenty + of miracles worked nowadays, though not by those romantic souls who think + that things come by themselves. Good dinners certainly do not, and I end + with this couplet: + </p> +<pre xml:space="preserve"> + A douce woman and a fu' wame + Maks King and cottar bide at hame. +</pre> + <p> + Which, being interpreted, means that if you want a man to stay at home, + you must agree with him and so must his dinner. + </p> + <h3> + M. LUCK. + </h3> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0222" id="link2H_4_0222"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + HORS D'OEUVRE + </h2> + <h3> + (Herring and Mayonnaise) + </h3> + <p> + Take some salt herrings, one for each person, and soak them for a day in + water. Skin them, cut them open lengthways, take out the backbone, and put + them to soak for a day in vinegar. Then before serving them, let them lie + for a few minutes in milk, and, putting them on a dish, pour over them a + good mayonnaise sauce. + </p> + <p> + [<i>Mme. Delhaye.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0223" id="link2H_4_0223"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CARROT SOUP + </h2> + <p> + Wash and scrape a pound of carrots, slice them, treat two medium sized + potatoes in the same manner, add a bay leaf, a sprig of thyme and a + chopped onion. Cook all with water, add salt, pepper, and cook gently till + tender, when pass it through a sieve. Put in a pan a lump of butter the + size of an egg, with a chopped leek and a sprig of chervil. Let it cook + gently for three or four minutes, then pour on the puree of carrots and + let it all come to the boil before taking it off to serve. + </p> + <p> + [<i>Madame Stoppers.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0224" id="link2H_4_0224"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SORREL SOUP + </h2> + <p> + Take a quart of bouillon or of meat extract and water. Fry in butter a + carrot, a turnip, an onion, a small cabbage, all washed and chopped, and + add half a teaspoonful of castor sugar. Put your soup to it and set on the + fire. Let it simmer for twenty minutes, add any seasoning you wish and a + little more water, and let it simmer for another half hour. Then shred a + bit of basil or marjoram with a handful of well washed sorrel, throw them + in, cook for five minutes, skim it, pour it into a soup tureen, and serve. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0225" id="link2H_4_0225"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + OSTEND SOUP + </h2> + <p> + There are many varieties of this soup to be met with in the different + hotels, but it is a white soup, made of fish pieces and trimmings, + strained, returned to the pot, and with plenty of cream and oysters added + before serving. It should never boil after the cream is put in. A little + mace is usual, but no onions or shallot. A simple variety is made with + flour and milk instead of cream, the liquor of the oysters as well as the + oysters, and a beaten egg added at the last moment. + </p> + <p> + [<i>Esperance.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0226" id="link2H_4_0226"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + ANOTHER SORREL SOUP + </h2> + <p> + Take a tablespoonful of breadcrumbs, moisten them in milk in a pan, then + add as much water as you require. Throw in three medium potatoes, a + handful of well washed sorrel, and a sprig or two of chervil, a lump of + butter, pepper, and salt. Bring to the boil, simmer for quarter of an + hour, pass through a tammy, heat again for ten minutes and serve burning + hot. + </p> + <p> + [<i>Esperance.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0227" id="link2H_4_0227"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + HASTY SOUP + </h2> + <p> + Into a quart of boiling water throw lightly four tablespoonfuls of + semolina, so that the grains are separated. Let it boil for a quarter of + an hour, with pepper and salt. Take the tureen and put the yolk of an egg + in it with a bit of butter the same size, mix them with a fork and pour in + a teacupful of hot water with extract of meat in it, as strong as you + wish. Quickly pour in the semolina soup and serve it at once. This is a + quickly made and inexpensive dish, besides which it is a nice one. + </p> + <p> + [<i>Madame Alphonse F.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0228" id="link2H_4_0228"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + ARTICHOKES A LA VEDETTE + </h2> + <p> + Boil some globe artichokes in salted water till they are tender. Take out + the center leaves, leaving an even fringe of leaves on the outside. Remove + as much of the choke as you can. Put them back in a steamer. Toss some + cooked peas in butter, then mix them in cream and taking up your + artichokes again put in your cream and peas in the center of each, as much + as you can get in. The cream is not necessary for this dish to be a good + one, but the artichokes and peas must both be young. As a rule people cut + their fruit too soon and their vegetables too late. + </p> + <p> + [<i>Chef reconnaissant.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0229" id="link2H_4_0229"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SURPRISE POTATOES + </h2> + <p> + Quarter of an hour will suffice to prepare and cook this savory surprise, + once the potatoes are baked. Take three large potatoes of symmetrical + size, clean and bake them; cut each in two and remove the inside without + injuring the skin. Melt half an ounce of butter by the fire, add two + ounces of potato passed through a sieve, a teaspoonful of grated parmesan, + pepper, salt, and a tablespoonful of milk. Then stir in the yolk of an egg + and presently the white, well beaten. Fill the empty potato skins with the + mixture which ought to rise and puff out in ten or twelve minutes. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0230" id="link2H_4_0230"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + VEGETABLE SALADS + </h2> + <p> + Sometimes one has a few leeks, a half cauliflower, a handful each of peas + and beans. Instead of currying these vegetables (which removes all + distinctive flavor from them) cook them gently, and toss them when cold in + a good salad dressing. If you can give the yolk of an egg to it, so much + the better. Any cold meat is improved by a side dish of this sort. The + vegetables that one can curry with advantage are large marrows, cut into + cubes, turnips, potatoes, parsnips. + </p> + <p> + [<i>Marguerite Leblanc</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0231" id="link2H_4_0231"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + TOMATOES A LA SIR EDWARD GREY HOMMAGE + </h2> + <p> + Take some fine firm tomatoes, not very ripe. Turn them with the stalk side + up and cut a slice off the top with a sharp knife. Take out the inside + with a teaspoon. Break into each tomato a pullet's egg, sprinkle with + pepper and salt. The inside of the tomato you will pass through a fine + wire sieve and it will be a thick liquor; mix it with bread-crumbs, salt, + pepper, and some grated cheese till quite thick. Put this mixture on the + top of each egg and place all in the oven for three or four minutes, so + that the eggs are only just set and no more. + </p> + <p> + [<i>Amie inconnue.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0232" id="link2H_4_0232"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + STUFFED CARROTS + </h2> + <p> + Take some good sized carrots, and after washing them well and cutting off + the green tuft, cut each one across about two and a half inches from the + leaves. Scoop out the inside yellow part, leaving a case of the redder + part and a piece to form the bottom, at the smaller end. Then stew the + cases very gently till a little tender, but not quite soft. Take them out + of the water, drain them, and then placing each on its small end, fill up + with hot chopped mushrooms, that have been tossed in butter. Arrange in a + circle on a dish, and garnish with small sprigs of carrot leaves. The + insides that you have scooped out are to be used for soup flavoring. + </p> + <p> + [<i>Pour la Patrie.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0233" id="link2H_4_0233"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + TO COOK ASPARAGUS + </h2> + <p> + One should not let the tips of this vegetable touch the water. Take your + bundle, dip the stalks in warm water to remove any dust, and the tips + also, if it is necessary. Then tie the bundle round with tape, keeping the + ends of stalks even so that it will stand upright. Place them in boiling + water with the heads just sticking out, and keep them like that. In this + way the heads, which are very tender, will be cooked in the steam and will + not drop off. + </p> + <p> + [<i>Pour la Patrie.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0234" id="link2H_4_0234"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + TOMATOES IN HASTE + </h2> + <p> + Butter a pie-dish, preferably a fireproof china dish. Open a tin of + tomatoes and remove as much skin as you can if they are the unpeeled kind. + Put a handful of crumbled brown bread in the dish with lumps of butter, + then pour on that some tomatoes, dust with pepper and salt, then more + bread, and so on, finishing at the last with lumps of butter, and a thick + sprinkling of grated cheese. Bake for twenty minutes. + </p> + <p> + [<i>Pour la Patrie.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0235" id="link2H_4_0235"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + KIDNEYS AND LETTUCE + </h2> + <p> + Put on some water to boil. Take your lettuce, and choose the round kind, + and wash it well. Take out neatly with your fingers the center leaves, and + fill up instead with a sheep's kidney which you have lightly dusted with + flour, pepper, and salt. Tie the lettuce round very firmly and set it in a + pan of boiling water that covers up only three quarters of the vegetable. + Boil for eighteen minutes. Take out the lettuce, untie it, drain it, and + serve at once. Kidneys are good when they are placed inside large Spanish + onions and gently stewed, in which case a dab of made mustard is given + them. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0236" id="link2H_4_0236"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + TOMATO RICE + </h2> + <p> + Put on your rice to boil. Make a tomato sauce by stewing them gently, and + then rubbing them through a sieve; this makes a purée, which you must put + back to heat with pepper and salt and a small quantity of made mustard. + Then grate some parmesan, or failing that, some Gruyère cheese. Take off + the rice, drain it, keeping it hot, put it on a dish and pour over it your + purée. Then sprinkle the grated cheese thickly on top of all. + </p> + <p> + [<i>Pour la Patrie.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0237" id="link2H_4_0237"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + RICE WITH EGGS + </h2> + <p> + Boil some rice till it will press closely together. Fill some teacups with + it, pressing the rice well down; then leave a hole in the middle and pour + into each hole a small raw egg, yolk, and white. Set the tea-cups to cook + in the oven, and when the eggs are just set and no more, press on them + some more rice. Turn them out of the teacups, and if you have rubbed the + inside of the cups with a little butter this will be easy, and sprinkle + over the top of each mold plenty of chopped parsley. Do not forget salt + and pepper to season the ingredients. + </p> + <p> + [<i>Pour la Patrie.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0238" id="link2H_4_0238"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BROAD BEANS IN SAUCE + </h2> + <p> + Take your shelled beans, very young and tender. Throw them into boiling + water for a minute, then pour the water away. Heat for a pound of beans + one and one-half pints of milk, stir in four ounces of salt butter, a very + little chopped parsley, salt and pepper. Do not let the milk boil, but + when it simmers put in the beans. When they have been heated for ten + minutes, thicken your sauce with the yolks of two eggs and a tablespoonful + of cream. Take out a bean and eat it to see if it is cooked, and if so, + pour all on a hot dish. Garnish with fried sippets of bread. Old broad + beans can be treated in the same way, but they must first be skinned. + </p> + <p> + [<i>Aimee.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0239" id="link2H_4_0239"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + OMELETTE OF PEAS + </h2> + <p> + Beat up three eggs, to which add one tablespoonful of grated cheese, + pepper, and salt, and mix thoroughly. Butter an omelette pan, and pour in + the mixture, keep moving it gently with a fork while you sprinkle in with + the other hand some cooked green peas. The omelette will be cooked by the + time you have sprinkled in two handfuls. Slip it off on to a very hot + dish, fold over, and serve at once. + </p> + <p> + [<i>Jean O.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0240" id="link2H_4_0240"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BRUSSELS ARTICHOKES + </h2> + <p> + Wash well some globe artichokes, and boil them in salted water. Meanwhile + make a good mushroom filling, highly seasoned, of cooked mushroom, dipped + into butter, pepper, salt, a few breadcrumbs, and shreds of ham. Remove + the center leaves from the vegetable and as much of the choke as you can. + Fill up with the mushroom force and stew gently in brown sauce flavored + with a bunch of herbs. + </p> + <h3> + [<i>F. R.</i>] + </h3> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0241" id="link2H_4_0241"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BELGIAN SALAD + </h2> + <p> + is merely endive, washed and torn apart with red peppers added here and + there as well as the ordinary salad dressing. + </p> + <p> + <i>Belgian asparagus</i> is done by adding to the cooked vegetable a + bechamel sauce, poured over the dish, and then slices of hard boiled eggs + placed on the top. The giant asparagus is used, and it is eaten with a + fork. + </p> + <p> + [<i>A Grocer's Wife.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0242" id="link2H_4_0242"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BRUSSELS CARROTS + </h2> + <p> + Cut young carrots in small pieces, blanch them in salted water; melt some + butter in a stew pan, add enough water and meat extract to make sufficient + to cover the carrots, season with pepper, salt and a pinch of sugar and + toss the carrots in this till they are tender. Then add the yolk of an egg + and a tablespoonful of cream, holding the pan just off the fire with the + left hand, while you stir with the right. When it is well mixed pour all + out on a vegetable dish and sprinkle over with chopped parsley. + </p> + <p> + [<i>Amie reconnaissante.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0243" id="link2H_4_0243"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CARROTS AND EGGS + </h2> + <p> + Make the same preparation as above, for the sauce, with the same + seasonings, but add a dust of nutmeg. Then add half a pint of white stock + which will be enough for a small bunch of carrots; simmer them for fifteen + minutes and then break in three whole eggs, taking care that they fall + apart from each other. Let them cook till nearly set (for they will go on + cooking in the hot sauce after you remove them from the fire) and serve at + once. This is nearly as good if you use old carrots sliced, instead of the + young ones. + </p> + <p> + [<i>M. Zoeben</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0244" id="link2H_4_0244"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CUCUMBERS AND TOMATOES + </h2> + <p> + Take two earthenware pots and put some tomatoes to stew in one, in water, + pepper, and salt. Peel a cucumber, open it, remove the seeds and stuff it + with any forcemeat that you have; but a white one is best. Let it cook + gently in some brown stock, well covered over. When tender put the + cucumber along the dish and tomatoes on each side. A puree of potatoes can + surround them. + </p> + <p> + [<i>A. Fanderverde</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0245" id="link2H_4_0245"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + RED HARICOTS + </h2> + <p> + Soak some white haricot-beans over night, or stew them till tender in some + weak stock. Make a tomato sauce in a saucepan, and flavor it rather + strongly with made mustard, stirring well, so that it is well + incorporated. When the beans are tender, drain them from the liquor + (keeping them hot) and reduce that to half its quantity. Put back the + beans and add the tomato sauce, heat for a couple of minutes, and serve + with three-cornered pieces of toast. + </p> + <p> + [<i>Elise et Jean</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0246" id="link2H_4_0246"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + POTATOES A LA BRABANCONNE + </h2> + <p> + Boil some potatoes, rub them through a sieve, add pepper, salt, and a + tablespoonful of cream to a pound of potatoes, rub through a tammy again. + Chop a shallot, a spring or two of parsley and mix them in, sprinkling in + at the same time a dust of nutmeg and a dessertspoonful of grated cheese. + Place the puree in a dish to be baked, and before setting it in the oven + sprinkle on the top some bread-crumbs, and cheese grated and mixed and one + or two pats of salt butter. Bake till it is a golden brown. + </p> + <p> + [<i>Elise et Jean</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0247" id="link2H_4_0247"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FLEMISH PEAS + </h2> + <p> + Cook some young peas and some carrots (scraped and shaped into cones) in + separate pans. Then put them together in an earthenware close covered pan + to simmer together in butter and gravy, the first water having been well + drained from them. Season with pepper and salt and let them cook gently + for ten or twelve minutes; do not uncover the pot to stir it, but shake it + every now and then to prevent the contents from burning. + </p> + <p> + [<i>Amie inconnue</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0248" id="link2H_4_0248"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CHOU-CROUTE + </h2> + <p> + Take as many white September cabbages as you wish, trim them, cut in + halves, remove the stalks, wash them very thoroughly and shred them pretty + finely. Procure an earthenware crock and put in a layer of cabbage, + sprinkle it with coarse salt, whole pepper, and juniper berries. Fill up + the crock in this way, put on the lid, and keep it down closely with + weights. It will be ready in about six weeks' time, when the fermentation + has taken place. It is good with pork or bacon. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0249" id="link2H_4_0249"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SPINACH FRITTERS + </h2> + <p> + Take any cold boiled spinach—though people generally eat all that + there is—and mix it thickly with the yolk of egg and a little rice + flour; you may add a little powdered sugar. Have ready some boiling fat, + and drop spoonfuls of the spinach into it. If the fat is hot enough the + fritters will puff out. Drain them quickly and serve very hot. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0250" id="link2H_4_0250"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + HARLEQUIN CABBAGES + </h2> + <p> + Shred some red cabbage, to half a pound of it add two medium sized apples, + minced finely without core or skin, a bit of fat bacon, season with + pepper, salt, vinegar, which should be tarragon vinegar, and put it to + simmer in some gravy or milk and water. It should cook for an hour over a + gentle fire. Cook separately some green cabbage, cleaned, boiled till + tender in salted water, chopped, then put back on a gentle fire with salt, + pepper, a dust of nutmeg, and some fat or butter. Let it heat and mix + well, and then serve the two colors side by side in the same dish; the red + cabbage has a sour and the green has a nutty flavor which is very + agreeable. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0251" id="link2H_4_0251"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + LITTLE TOWERS OF SALAD + </h2> + <p> + Put a couple of eggs on to boil hard, while you make a thick mayonnaise + sauce. Cut some beetroot, some cucumber, some cold potato, some tomato + into slices. Peel your eggs, and slice them, and build up little piles of + the different things, till about two inches high. Between each slice you + will sprinkle grated breadcrumbs, pepper, salt, a tiny scrap of chopped + raw shallot, parsley, all mixed in a cup. Finish with the rounded ends of + white of egg on the top, put lettuce round and pour the dressing over it. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0252" id="link2H_4_0252"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + PUFFS FOR FRIDAY + </h2> + <p> + Make a batter of a beaten egg, a dust of rice flour, pepper, salt and as + much cream as you can give. Roll out this batter so thinly that you can + almost see through it. Cut it into rounds and put on it any cooked + vegetables that you have, but they must be highly seasoned. Cold potatoes + will do if they are done with mustard, vinegar, or a strong boiled sauce. + Fold over the paste, press it together at the edges, and fry in hot fat. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0253" id="link2H_4_0253"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + HADDOCK A LA CARDINAL + </h2> + <p> + Take some fillets of haddock, or cod or hake, and poach them gently in + milk and water. Meanwhile, prepare a good white sauce, and in another pan + a thick tomato sauce, highly seasoned, colored with cochineal if need be, + and as thick as a good cream. Lay the fillets when cooked one each on a + plate, put some of the white sauce round it, and along the top put the + tomato sauce which must not run down. A sprig of chervil is to be placed + at each end of the fillet. + </p> + <p> + [<i>Seulette.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0254" id="link2H_4_0254"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SKATE STEW + </h2> + <p> + Put the fins, skin, trimmings of skate into water enough to cook them, + with pepper and salt and simmer for half an hour. Strain it through a fine + sieve. Make a brown sauce of butter and flour, pepper, salt, adding a + little milk, about a teacupful for a pound of skate, then squeeze in the + juice of half a lemon, and if you have it, a glass of white wine. Take the + skate, cut it in pieces, simmer it in salted water; when cooked, strain + away the water, dish the fish, pouring over it the above sauce. Decorate + with strips of lemon peel laid in a lattice-work down the center. + </p> + <p> + [<i>Une epiciere</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0255" id="link2H_4_0255"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + TO DRESS COARSE FISH + </h2> + <p> + Any fish is good if dressed in this way. Make a brown sauce, well flouring + it with salt, pepper, and dried herbs. Mince and fry a shallot and add it, + then a large glass of red wine, a few drops of lemon juice. Cook some fish + roe, sieve it, and stir it into the sauce. Take your fish and simmer it in + milk and water till cooked, then heat it up quickly in the sauce to serve. + </p> + <h3> + [<i>F. R.</i>] + </h3> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0256" id="link2H_4_0256"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FLEMISH SALAD + </h2> + <p> + This is fillets of herring, laid in a bowl with slices of apple, beetroot, + cold potatoes, and cold cooked sprouts, covered with the ordinary salad + dressing. If the fish is salted, let it soak first of all in milk to take + away the greater part of the salt. This is a winter dish, but the same + sort of thing is prepared in summer, substituting cold cooked peas, + cauliflower, artichokes, beans, with the fish. + </p> + <p> + [<i>Amie reconnaissante.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0257" id="link2H_4_0257"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FLEMISH SAUCE + </h2> + <p> + This popular sauce is composed of melted butter thickened with yolk of egg + and flavored with mustard; it is used greatly for fish. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0258" id="link2H_4_0258"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BEEF SQUARES + </h2> + <p> + If you have a small piece of very good beef, such as rump steak or fillet + of beef, it is more economical to cut it into squares, and grill it + lightly at a clear fire. Have ready some squares of toast, buttered and + hot, lay these on a hot dish with a bit of steak on the top, and on the + top of that a slice of tomato much peppered and salted and a small pile of + horse-radish. This makes a pretty dish and can be varied by using capers + or chopped gherkins instead of horse-radish. It is a great saving to cut + meat, bread, etc., in squares instead of rounds. + </p> + <p> + [<i>Une amie au convent.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0259" id="link2H_4_0259"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + IMITATION CUTLETS + </h2> + <p> + A dish that I have done for those who like curry flavoring is the + following. Take any cold cooked vegetables, and cutting them in small + pieces, roll them in a thick white sauce which you have strongly flavored + with curry. Put it aside to get firm. If you are in a hurry you can bind + with the yolk of an egg in the flour and make a thick batter in that way. + Form into cutlets and fry as you would a real cutlet. The same thing can + be done with macaroni or spaghetti that is already cooked, with cold fish + or anything that is insipid to the taste. + </p> + <p> + [<i>Une amie au convent</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0260" id="link2H_4_0260"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + KIDNEYS WITH MADEIRA + </h2> + <p> + Use either sheep or pigs' kidneys. Cut them longways, so as to be able to + take out the threads from the inside of them. Put some butter on to fry + over a brisk fire and when it is browned, but not burnt, put in the + kidneys for three or four minutes. Take them out and keep them hot for a + minute while you add to the butter they were cooked in a soupspoonful of + Madeira wine, a good dust of chopped parsley, a little cayenne pepper and + salt. Mix it well, and if too thick add a little gravy. Pour the sauce + over the kidneys and finish with a powdering of chopped parsley. Fried + potatoes are eaten with this dish. + </p> + <p> + [<i>Mme. Vanderbelle Genotte.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0261" id="link2H_4_0261"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + PIGS' TROTTERS IN BLANQUETTE + </h2> + <p> + Any part of pork or veal is good done in this way. Take your pieces of + meat and fry them in butter till they are a good golden brown color. Put + them in a pan, covering them with water, and adding a sliced onion, a bay + leaf, a whole carrot, a leek, pepper, salt,—let it all simmer gently + over a slow fire till the meat is cooked but not boiled. Take the pieces + from the liquor and pass it through a sieve. Mix a little rice flour in a + cup of cold water, stirring well. Drop in the juice of half a lemon and + the beaten yolk of an egg, which stir round quickly. Put in the meat again + for a moment and serve it with boiled potatoes. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0262" id="link2H_4_0262"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + LOIN OF MUTTON IN THE POT + </h2> + <p> + Put in an earthenware pot three shallots, finely minced; take a bit of + garlic, cut it close and rub it round the side of the pot; put in as well + a lump of butter, pepper and salt, and some rather fat gravy. Divide the + loin and put six chops in to simmer for three quarters of an hour on a + moderate fire, covering the pot with the lid. Before you serve it, stir in + a little lemon juice and stir up the sauce. To be served with Cauliflower + à la Aerschot as follows: Cut your cauliflower into medium pieces, seeing + that it is very clean, while you have some salted water boiling up. Put in + the pieces, boil till tender, then drain them on a sieve. Put leaves and + trimming of the vegetable into the pot to simmer and serve as basis for a + vegetable soup. Make a good white sauce, adding the yolk of an egg, and + flavoring it with nutmeg. Put the vegetable on a dish and pour over the + sauce, letting it stand for a few moments by the fire before it is eaten. + </p> + <p> + [<i>Madame Herman Noppen.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0263" id="link2H_4_0263"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + OX TONGUE WITH SPINACH AND WHITE SAUCE + </h2> + <p> + Boil the tongue in salted water till the outer skin will peel off. Take + this off, then put the tongue back in the liquor to simmer while you + prepare the same. Take a piece of butter the size of an egg, melt it and + mix it with two dessertspoonfuls of ground rice, add some of the liquor, + pepper, and salt, stir well, so that it makes a good cream; drop in the + yolks of two eggs, always stirring, and a little lemon juice. Serve the + tongue whole with this sauce poured over it and spinach done in the + following way: Wash the spinach in running water till every bit of grit + has gone. Put some water on to boil, salt it well, and throw in the + spinach which you have freed from mid-rib and stalk. The water must be + boiling and the fire brisk. When tender, pass the spinach through the + sieve, then put a bit of butter into an enameled saucepan, then the + spinach, which heat for six minutes, add a little pepper. Serve it with + the tongue, and you can garnish as well with little croutons of bread + fried in butter. + </p> + <p> + [<i>Madame Herman Noppen</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0264" id="link2H_4_0264"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + VEAL FRITTERS + </h2> + <p> + If you have only a little piece of veal or other cold meat, you can make a + very presentable dish in the following way: Cut a thin slice of meat and + spread on each side of it a layer of mashed potatoes to which you have + added some tomato sauce. Beat up an egg and dip the slices and potato into + it, lay them in fine breadcrumbs and fry them till a good golden color in + plenty of fat. Send them to table under a hot cover. + </p> + <p> + [<i>Pour la Patrie.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0265" id="link2H_4_0265"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + STEWED BEEF + </h2> + <p> + If you are obliged to make a hot dish in a hurry and have only a piece of + inferior meat, there is no better way of using it than by dressing it in + the Brabant way, which is rather expensive. Clean and cook some mushrooms, + and when fried lightly, add them and their liquor to your beef, cut up in + small pieces, but not minced. Add pepper, salt, a dust of spices, or an + onion with three or four cloves in it, and a half bottle of good red wine. + Stew all together for at least twenty minutes, take out the onion and + cloves, and serve in the dish it was cooked in which should be an + earthenware pot. + </p> + <p> + [<i>Pour la Patrie.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0266" id="link2H_4_0266"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + A MUTTON SALAD + </h2> + <p> + Cut some slices of cold mutton or lamb, removing every bit of fat and skin + that you can, unless that destroys the firmness of the slice. Prepare a + salad of lettuce, and if you cannot give a mayonnaise sauce, add to the + lettuce plenty of sliced cucumber, for that keeps the mutton moist. Put + the salad on each slice and roll the meat over as tightly as you can. Lay + the rolls closely together in a dish and sprinkle a very little salad + dressing over them. This way of doing meat is very useful for taking to + picnics, or for taking on a long journey. + </p> + <p> + [<i>Pour la Patrie.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0267" id="link2H_4_0267"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SAUSAGE PATTIES + </h2> + <p> + Half a pound of sausage meat of any kind that you like. Make some rounds + of paste, lay the meat on half of each round and fold over. Steam for + quarter of an hour, or stew in plenty of gravy. + </p> + <p> + [<i>Pour la Patrie</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0268" id="link2H_4_0268"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SAUSAGE AND POTATOES + </h2> + <p> + Roll some cooked sausage meat in mashed potatoes, making a roll for each + person. Brush the potatoes over with milk and put them to bake till nicely + browned. Decorate with gherkins on each roll of butter. + </p> + <p> + [<i>Pour la Patrie</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0269" id="link2H_4_0269"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + RAGOUT OF COLD MEAT + </h2> + <p> + Take any cold meat that you have, free it from fat and skin and cut it in + rounds like a five-franc piece. If you have some lean bacon or ham, a + little of that should be added. I should tell you first of all to put some + rice on to boil in boiling water. Make a sauce of flour and butter in a + pan, adding gravy if you happen to have it, but failing that, use water + and vinegar in equal parts to thin it; season with pepper and salt and a + small spoonful of anchovy sauce. When the sauce is heating, put in the + meat and cover the pan, let it all heat for twelve minutes and then place + meat and sauce in the middle of a dish. By this time the rice may be + tender. Drain it well and put it as a border to the stew. + </p> + <p> + [<i>Aimee.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0270" id="link2H_4_0270"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + A QUICKLY MADE STEW + </h2> + <p> + Put a piece of butter in a stewpan, with an onion cut in pieces, a few + cloves, salt and pepper, a tablespoonful of shredded parsley, and if you + have it some good gravy or meat juice and water. Throw into the sauce some + cold meat, preferably underdone, and after it has simmered for fifteen + minutes take a cut onion and rub with it the bottom of the dish that you + are going to use. Take a good glass of red wine, such as Burgundy and mix + it with the yolk of an egg, stir this into the stew and serve up in a + couple of minutes. + </p> + <p> + [<i>Madame Groubet.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0271" id="link2H_4_0271"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + GRENADINES OF VEAL + </h2> + <p> + Take a fireproof dish, and after sprinkling it with breadcrumbs put in it + a layer of roast veal in slices, a layer of mashed potatoes, a layer of + veal kidney, partly cooked, and cut into pieces and lastly a layer of + potato. Cover the whole with a bechamel sauce into which you have stirred + some grated cheese; put it to bake in the oven. Then make a brown sauce + with any veal or kidney gravy that you have, and cook some mushrooms in it + with pepper and salt; the sauce is to be served with the grenadine. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0272" id="link2H_4_0272"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + HOCHE POT + </h2> + <p> + Slice an onion and fry it in butter till it is brown; add pieces of pork + and of mutton freed from fat and skin; cover them with water and throw + into it any kinds of vegetables that you may have; but particularly sliced + carrots and turnips and green cabbages; put it in the oven to cook. In + another saucepan boil some white haricot beans, salt, and pepper, until + they are tender, when they must be added to the stew with a small quantity + of the liquor that they have been boiled in. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0273" id="link2H_4_0273"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + PIGEON AND CABBAGE ROLLS + </h2> + <p> + Take two pigeons, two cabbages, four slices of fried bacon, an ounce of + butter, a large wineglassful of sherry, and some gravy. Truss your pigeons + and cook them in butter for ten minutes in a fireproof dish. Then take + them out, cut them into neat pieces. Meanwhile have the cabbages boiled in + salted water. Drain them. Cut them in small pieces and roll some up in + each slice of bacon; lay the pigeons on top, pouring over them the liquor + they were cooked in and half the wine. Put all in the oven for ten minutes—pour + in the rest of the wine and leave for another ten minutes before serving. + If you have stock to add to this it is an improvement, or put half a + teaspoonful of meat extract to half a pint of water. + </p> + <p> + [<i>Une refugiee</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0274" id="link2H_4_0274"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + REMAINS OF SAUSAGE + </h2> + <p> + If you have a few inches of a big sausage cut it into as thick slices as + you can—fry them and lay them in a circle on a dish with a poached + egg on each. Little dinner breads are good when soaked in milk, stuffed + with sausage meat, and fried. It can be used to stuff cucumber, or + eggplants, but you should then crumble up the meat and bind it with the + yolk of a raw egg. + </p> + <p> + [<i>Mme. Georgette.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0275" id="link2H_4_0275"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + SHOULDER OF LAMB A LA BEIGE + </h2> + <p> + Braise your shoulder of lamb; that is, put it in a closely covered + stewpan, in a good brown sauce or gravy with the vegetables, to be served + with it. It is the lid being closed that makes the meat take some flavor + from the vegetables. To do it in the Belgian way, take some good white + turnips, wash them and scrape them, put small ones in whole, large ones + cut in half. Take some small cabbages, trim off without leaves, cut them + in half, remove the stalk, make a hollow in the center and fill it with + forcemeat of any kind; but sausage meat is good. Place the stuffed + cabbages round the meat to cook gently at the same time. + </p> + <p> + [<i>Madame Vershagen.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0276" id="link2H_4_0276"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FILLET OF BEEF À LA BRABANCONNE + </h2> + <p> + Take a whole fillet of beef, trim it neatly and set it in a braising pan + to cook very slowly in some good brown sauce to which you have added a + pint of stock. Put in neatly shaped carrots and turnips and some balls + made of mashed potato already fried. Keep hot in two sauceboats a puree of + Brussels sprouts and a puree of onions. These are prepared by cooking the + vegetables in water, then chopping fine, and rubbing through a sieve with + cream, or with a little good milk, pepper, and salt. To serve the fillet, + lay it on a dish with the carrots and turnip, potato cakes round; pour + over it the rest of the brown sauce from the pan; then add in heaps the + onion puree and the sprouts puree. + </p> + <p> + [<i>Madame Vershagen.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0277" id="link2H_4_0277"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + STEWED BEEF + </h2> + <p> + An inferior part of beef may be made to taste excellent if it is braised; + that is, simmered with the cover on slowly, in company with onions + (already fried) and well washed pieces of carrots and whole turnips. Put + on also some small cabbages cut in halves, and if you can give it, a glass + of good red wine. + </p> + <p> + [<i>Une refugiee.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0278" id="link2H_4_0278"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BEEF AND APRICOTS + </h2> + <p> + Stew your beef, say three pounds of steak, in some gravy, adding to a pint + of liquor a level teaspoonful of white sugar. Throw in a handful of the + dried apricots, but be sure you wash them well first. This dish is + generally accompanied by leeks, first blanched for a few moments, and then + put in the stew. Flavor with salt, pepper, and the rind of half a lemon + which remove before you serve the stew. For English taste the sugar could + be omitted. + </p> + <p> + [<i>Seulette.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0279" id="link2H_4_0279"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FOR AN INVALID + </h2> + <p> + This must be begun at least three hours before it will be required. Take + two ounces of pearl barley, wash it well, and put it in cold water enough + to cover it, for an hour. Take a pound of good steak, shred it in small + pieces, and put it in an enameled saucepan with a quart of cold water and + a sprinkle of salt. Strain the water from the barley and add this last to + the meat, and let it simmer for two hours. Then strain off the liquor and + pound the meat and barley in a mortar, rub it through a sieve; when it is + a smooth puree put it back into the pan with its liquor and a gill of + cream. Let it simmer again for a moment and serve it in a cup with a lid + to it. + </p> + <p> + [<i>Madame A. F.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0280" id="link2H_4_0280"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + INVALIDS' EGGS + </h2> + <p> + Cut out some rounds of bread a good deal larger than a poached egg would + be. While these are frying, make a puree of Brussels sprouts. Boil them + till tender, squeeze in a cloth. Rub them through a sieve and make into a + very thick puree with cream, pepper and salt. Poach a fresh egg for each + crouton, and slip it on, very quickly, put some of the green puree round, + and serve under a hot cover. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0281" id="link2H_4_0281"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + A SWEET FOR THE CHILDREN + </h2> + <p> + If you have some little breads over, cut each one in four, soak the pieces + in milk sweetened and flavored with vanilla, for three hours. When they + are well soaked roll them for a moment in grated and dried breadcrumbs, + and dip them for a moment in boiling fat, just as you would do croquettes. + Sift some white sugar over them and serve very hot. + </p> + <p> + [<i>Madame M.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0282" id="link2H_4_0282"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + QUINCE CUSTARD + </h2> + <p> + When you have quince preserves by you this is a quickly prepared dish. + Make a good custard with a pint of rich milk, four eggs and a little + essence of almonds and two ounces of powdered sugar. Put your quince + preserve at the bottom of a fireproof circular dish and fill up with + custard. Put it to bake for half or hour or till set. When set add some + more quince (heated) on the top with some chopped almonds and serve hot. + The same dish can be done with apples, which should be stewed, flavored + with the rind of a half lemon, and passed through a sieve. Apple puree is + put on the top in the same way, and it is decorated with some thin lemon + peel cut into stars. + </p> + <p> + [<i>Chef reconnaissant.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0283" id="link2H_4_0283"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + YELLOW PLUMS AND RICE + </h2> + <p> + Put half a pound of rice in hot milk till it has absorbed all it can and + is tender. Beat lightly the yolks of three eggs, beating in a lump of + fresh butter the size of a pullet's egg; add powdered sugar and the whites + of the eggs well beaten. Put the rice into this mixture and place all in a + mold. Cook it gently for twenty-five minutes. Meanwhile take some very + perfect yellow plums, skin and stone them and heat them in half a bottle + of light white wine that you have seasoned with a little spice. Turn out + the rice, put the yellow plums on the top and pour round the sauce, + strained through muslin. Very good cold. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0284" id="link2H_4_0284"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BRABANT PANCAKE + </h2> + <p> + Butter first of all your pancakes, and you should have proper pancake + saucers fit to go to table. Heat half a pint of sweetened milk and melt a + quarter of a pound of salt butter with it. When well melted pour it into a + basin and sprinkle in nearly three ounces of flour. Beat up the yolks of + three large or four small eggs and incorporate them, then add the whites + well beaten. Put a spoonful or two on each saucer and set to bake in the + oven for ten minutes and when done place each saucer on a plate with a + good lump of apricot jam on each. If you have no pancake saucers, put the + apricot preserve on one half of each pancake and fold it up. + </p> + <p> + [<i>Jean O.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0285" id="link2H_4_0285"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + DELICIOUS SAUCE FOR PUDDINGS + </h2> + <p> + To a large wineglassful (say a glass for champagne wine) of new Madeira + add the yolks only of two eggs. Put in a very clean enamel saucepan over + the fire and stir in powdered sugar to your taste. Whisk it over the fire + till it froths, but do not allow it even to simmer. Use for Genoese cakes + and puddings. + </p> + <p> + [<i>Madame Groubet.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0286" id="link2H_4_0286"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + FRUIT JELLIES + </h2> + <p> + Jellies that are very well flavored can be made with fresh fruit, + raspberries, strawberries, apricots, or even rhubarb, using the + proportions of one ounce of gelatine (in cold weather) to every pound of + fruit puree. In hot weather use a little less gelatine. As the fruit + generally gives a bad color, you must use cochineal for the red jellies + and a little green coloring for gooseberry jellies. The gelatine is of + course melted in the fruit puree and all turned into a mold. You can make + your own green coloring in this way. Pick a pound of spinach, throwing + away the stalks and midrib. Put it on in a pan with a little salt and keep + the cover down. Let it boil for twelve minutes. Then put a fine sieve over + a basin and pour the spinach water through it. Strain the spinach water + once or twice through muslin; it will be a good color and will keep some + time. Orange and lemon jellies are much more wholesome when made at home + than those made from bought powders. To the juice of every six oranges you + should add the juice of one lemon, and you will procure twice as much + juice from the fruit if, just before you squeeze it, you let it soak in + hot water for three or four minutes. + </p> + <p> + [<i>Pour la Patrie</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0287" id="link2H_4_0287"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + STRAWBERRY FANCY + </h2> + <p> + Take a slice or two of plain sponge cake and cut out rounds two inches + across. Then whip up in a basin the whites only of four eggs, coloring + them with the thinner part of strawberry jam. As a rule this jam is not + red enough, and you must add a little cochineal. Put the pink mixture in + high piles on the cakes. + </p> + <p> + [<i>Pour la Patrie.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0288" id="link2H_4_0288"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + PINK RICE + </h2> + <p> + This sweet is liked by children who are tired of rice pudding. Boil your + rice and when tender mix in with it the juice of a boiled beetroot to + which some sugar has been added. Turn it into a mold and when cold remove + it and serve it with a spoonful of raspberry preserve on the top or with + some red plums round it. + </p> + <p> + [<i>Pour la Patrie.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0289" id="link2H_4_0289"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + MILITARY PRUNES + </h2> + <p> + Take some of the best French preserved prunes, and remove the stones. Soak + them in orange curaçoa for as long a time as you have at your disposal. + Then replace each stone by a blanched almond, and place the prunes in + small crystal dishes. + </p> + <p> + [<i>Pour la Patrie.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0290" id="link2H_4_0290"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + MADELINE CHERRIES + </h2> + <p> + Take some Madeleine cakes and scoop them out to form baskets. Fill these + with stoned cherries both white and black that you have soaked in a good + liqueur—cherry brandy is the best but you may use maraschino. Place + two long strips of angelica across the top and where these intersect a + very fine stoned cherry. + </p> + <p> + [<i>Pour la Patrie.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0291" id="link2H_4_0291"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + STRAWBERRY TARTLETS + </h2> + <p> + It often happens that you have among the strawberries a quantity that are + not quite good enough to be sent to table as dessert, and yet not enough + to make jam of. Put these strawberries on to heat, with some brown sugar, + and use them to fill small pastry tartlets. Pastry cases can be bought for + very little at the confectioner's. Cover the top of the tartlet when the + strawberry conserve is cold with whipped cream. + </p> + <p> + [<i>Pour la Patrie.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0292" id="link2H_4_0292"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + MADEIRA EGGS OR OEUFS À LA GRAND'MÈRE + </h2> + <p> + Break the yolk of an egg in a basin and be sure that it is very fresh; + beat it up, adding a little powdered sugar, and then, drop by drop, enough + of the best Madeira to give it a strong flavor. This makes a nice sweet + served in glass cups and it is besides very good for sore throats. + </p> + <p> + [<i>Pour la Patrie.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0293" id="link2H_4_0293"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + BUTTERFLIES + </h2> + <p> + You will get at the confectioner's small round cakes that are smooth on + the top; they are plain, and are about two and one-half inches across. + Take one and cut it in halves, separating the top from the bottom. Cut the + top pieces right across; you have now two half moons. Put some honey along + the one straight edge of each half moon and stick it by that on the lower + piece of cake, a little to one side. Do the same with the second half + moon, so that they both stick up, not unlike wings. Fill the space between + with a thick mixture of chopped almonds rolled in honey, and place two + strips of angelica poking forward to suggest antennae. A good nougat will + answer instead of the honey. + </p> + <p> + [<i>Pour la Patrie</i>.] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0294" id="link2H_4_0294"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CHERRY AND STRAWBERRY COMPOTE + </h2> + <p> + Take half a pint of rich cream and mix with it a small glassful of Madeira + wine or of good brandy. Pick over some fine cherries and strawberries, + stoning the cherries, and taking out the little center piece of each + strawberry that is attached to the stalk. Lay your fruit in a shallow dish + and cover it with the liquor and serve with the long sponge biscuits known + as "langues de chat" (Savoy fingers). + </p> + <p> + [<i>Amitie aux Anglais.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0295" id="link2H_4_0295"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CHOCOLATE CUSTARD + </h2> + <p> + To make a nice sweet in a few minutes can be easily managed if you follow + this recipe. Make a custard of rich milk and yolks of eggs, sweeten it + with sugar, flavored with vanilla, and if you have a little cream add that + also. Then grate down some of the best chocolate, as finely as you can, + rub it through coarse muslin so that it is a fine powder. Stir this with + your custard, always stirring one way so that no bubbles of air get in. + When you have got a thick consistency like rich cream, pour the mixture + into paper or china cases, sprinkle over the tops with chopped almonds. + There is no cooking required. + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0296" id="link2H_4_0296"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + GOOSEBERRY CREAM WITHOUT CREAM + </h2> + <p> + Take your gooseberries and wash them well, cut off the stalk and the black + tip of each. Stew them with sugar till they are tender, just covered in + water. Do not let them burn. If you have not time to attend to that put + them in the oven in a shallow dish sprinkled with brown sugar. When tender + rub them through a fine sieve at least twice. Flavor with a few drops of + lemon juice, and add sugar if required. Then beat up a fresh egg in milk + and add as much arrowroot or cornflour as will lie flat in a salt spoon. + Mix the custard with the gooseberries, pass it through the sieve once more + and serve it in a crystal bowl. + </p> + <p> + [<i>Mdlle. B-M.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0297" id="link2H_4_0297"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + CHOCOLATE PUDDINGS + </h2> + <p> + Make some Genoese cake mixture as you would for a light cake, and pour it + into greased molds like cups. You can take the weight of one egg in dried + flour, butter, and rather less of sugar. Beat the butter and sugar + together to a cream, sprinkle in the flour, stirring all the time, a pinch + of salt, and then the beaten egg. When your little cakes are baked, turn + them out of the molds and when cool turn them upside down and remove the + inside, leaving a deep hole and a thin crust all round. Fill up this hole + with the custard and chocolate as above, and let it grow firm. Then turn + the cases right way up and pour over the top a sweet cherry sauce. You may + require the yolks of two eggs to make the custard firm. + </p> + <p> + [<i>Mdlle. B-M.</i>] + </p> + <p> + <br /><br /> + </p> + <hr /> + <p> + <a name="link2H_4_0298" id="link2H_4_0298"> </a> + </p> + <div style="height: 4em;"> + <br /><br /><br /><br /> + </div> + <h2> + INDEX + </h2> +<pre xml:space="preserve"> + Anchovy Biscuits + " Patties + " Rounds + " Sandwiches + Anchovies + " Mock + Apples, a new dish of + Apples and Sausages + Artichokes a la Vedette + Artichokes, Brussels + Asparagus a l'Anvers + Asparagus, To Cook + Aubergine or Egg Plant + + Banana Compote + Beans, a Dish of Haricot + " Broad, in Sauce + Beef a la Bourguignonne + Beef a la Mode + Beef, Blankenberg + " Caretaker's + " Fillet of, a la Brabanconne + " Roast Rump of, Bordelaise Sauce + " Roasted Fillet of + " Stewed + Beef and Apricots + Beef Squares + Brussels Sprouts + Boeuf a la Flamande + Bouchees a la Reine + Brabant Pancake + Burgundy, Hot + Butterflies + + Cabbage, Red + Cabbage and Potatoes + Cabbage with Sausages + Cabbages, Harlequin + Cake, Mocha + Calf's Liver a la Bourgeoise + Carbonade, Flemish + Carbonade of Flanders + Carbonades done with Beer + Carrots, Belgian + " Brussels + " Flemish + " Stuffed + Carrots and Eggs + Cauliflower a la Reine Elizabeth + Cauliflower and Shrimps + Cauliflower, Dressed + " Stuffed + Celeris au Lard + Cheese Fondants + Cheese Limpens + Cherry and Strawberry Compote + Cherries, Madeline + Chicken a la Max + Chicory + Chicory a la Ferdinand + Chicory and Ham with Cheese Sauce + Chicory, Stuffed + Children's Birthday Dish, The + Chinese Corks + Chou-Croute + Cod, Remains of + " The Miller's + Cordial, Hawthorn + Cream, Chocolate + " Rum + " Vanilla + Creme de Poisson à la Roi Albert + Croquettes of Boiled Meat + Croquettes of Veal + Croquettes, Cheese + " Potato + Cucumber à la Laeken + Cucumbers and Tomatoes + Custard, Chocolate + Cutlets, Imitation + + Delicious Sauce for Puddings + + Egg Plants as Souffle + Eggs à la Ribeaucourt + Eggs, a Difficult Dish of + " Belgian + " Country + " French + " Madeira or Oeufs à la Grand'mère + " Peasants' + " Poached, Tomato Sauce + " Stuffed + Eggs and Mushrooms + Endive, Flemish + Entrèe (Croque-Monsieur) + " Walloon + + Fish + " a Brown Dish of + Fish, Filleted, with White Sauce and Tomatoes + " Remains of + " To Dress Coarse + Fish and Custard + Four Quarters + Frangipani + Fricadelle + Friday's Feast + Fritters, Apple + " Fruit + " Semolina + " Spinach + " Veal + Fruit Jellies + + Gaufres from Brussels + Gingerbread, Belgian + Gooseberry Cream without Cream + + Haddock a la Cardinal + Haddocks, Baked + Hake and Potatoes + Ham with Madeira Sauce + Ham, York, Sweetbreads, Madeira Sauce + Hare + " Hunter's + Haricots, Red + Herring and Mayonnaise + Herrings, Dutch + Hoche Pot + Hoche Pot Gantois + Hoche Pot of Ghent + Hors d'Oeuvre + Hot Pot + + Invalid, for an + Invalid's Eggs + + Kid, Roast, with Venison Sauce + Kidneys and Lettuce + Kidneys with Madeira + + Lamb, Shoulder of, à la Belge + Lavender Water + Leeks à la Liegeoise + Lettuce, Cooked + + Mackerel, to Keep for a Week + Meat, Cold, Ragout of + " Scraps of + " To Use Up Cold + " To Use Up Remains of + Mutton, a Use for Cold + " Collops + " Loin of, in the Pot + " Ragout of + " Shoulder of + " Shoulder of, Dressed Like Kid + " Stew + " Stewed Shoulder of + Mushrooms à la Spinette + Mushrooms, Gourmands' + + Oeufs Celestes, Hommage à Sir Edward Grey + Omelette, Asparagus + " Mushroom + " of Peas + " Rum + Ox Tongue + Ox Tongue a la Bourgeoise + Ox Tongue with Spinach and White Sauce + + Pains Perdus + Pastry, Excellent Paste for + Peas, Flemish + Petites Caisses à la Furnes + Pigeon and Cabbage Rolls, + Pigeons, Fricassee of + Pigs' Trotters in Blanquette + Pineapple à l'Anvers + Pommes Château + Potato Dice + Potatoes, Chipped + " Surprise + Potatoes a la Brabanconne + Potatoes and Cheese + Potatoes in the Belgian Manner + Pouding aux Pommes + Prunes, Military + " Stewed + Puddings, Chocolate + Puffs for Friday + Purée of Chestnuts + + Quince Custard + + Rabbit + " Baked + " Flemish + " Laeken + Rabbit à la Bordelaise + Rice, Golden + " Pink + " Richelieu + " Saffron + Rice à la Conde + Rice with Eggs + Rissoles, Good + Riz Conde + + Salad, Belgian + " Flemish + " Little Towers of + " a Mutton + " of Tomatoes + " Vegetable + Salads, Vegetable + Sauce au Diable + Sauce, Bearnaise + " Bordelaise + " Cream + " Dutch, for Fish + " Flemish + " Maître d'Hôtel + " Muslin + " Poor Man's + " The Good Wife's + Sausage and Potatoes + Sausage Patties + Sausage, Remains of + Skate, Stew + " Very Nice + Snowy Mountains + Soles, Filleted, au Fromage + Soufflé, Apricot + " Au Chocolat + " Baked + " Cheese + " Kidney + " Semolina + Soup, A Good Belgian + " A Good Pea + " Ambassador + " Another Sorrel + " Belgian Purée + " Carrot + " Cauliflower + " Chervil + " Cream of Asparagus + " Crecy (Belgian recipe) + " Fish + " Flemish + " Green Pea + " Hasty + " Immediate, or Ten Minutes + " Leek + " Mushroom Cream + " Onion + " Ostend + " Potage Leman + " Sorrel + " The Soldiers' Vegetable + " Starvation + " Tomato + " Tomato Puree + " Vegetable + " Waterzoei + Sparrows, Headless + Speculoos + Sprats, To Keep + Spinach à la Braconnière + Stew, A Quickly Made + Strawberry Fancy + Strawberry Tartlets + Sweet Drinks and Cordials Orgeat + Sweet for the Children, A + + Tomato Rice + Tomatoes, à la Sir Edward Grey Hommage + Tomatoes and Eggs + " and Eggs, Two Recipes for + Tomatoes and Shrimps + Tomatoes in Haste + Tomatoes, Stuffed + " Stuffed with Beans + + Veal, Breast of, + " Blanquette of + " Fricandeau of + " Grenadines of + " Grenadins of + Veal à la Crème + Veal à la Milanaise + Veal Cake, + " Excellent for Supper + Veal Cutlets with Madeira Sauce + Veal Liver Stuffed, or Liver à le Panier d'Or + Veal with Mushrooms, or the Calf in Paradise + Veal with Onions + Veal with Tomatoes + + Yellow Plums and Rice +</pre> + <div style="height: 6em;"> + <br /><br /><br /><br /><br /><br /> + </div> + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of 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You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: The Belgian Cookbook + +Author: Various + +Editor: Mrs. Brian Luck + + +Release Date: January, 2005 [EBook #7223] +[This file was first posted on March 27, 2003] +Last updated: April 29, 2013 + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK THE BELGIAN COOKBOOK *** + + + + +Produced by David Starner, Sergio Cangiano, and the Online +Distributed Proofreading Team + + + + + + + + +THE BELGIAN COOK-BOOK + +By Various + +Edited By Mrs. Brian Luck + + +1915 + + + "Lucullus, whom frugality could charm, + Ate roasted turnips at the Sabine Farm." + + + + +PREFACE + +The recipes in this little book have been sent by Belgian refugees from +all parts of the United Kingdom, and it is through the kindness of these +correspondents that I have been able to compile it. It is thought, also, +that British cooking may benefit by the study of Belgian dishes. + +The perfect cook, like Mrs. 'Arris or the fourth dimension, is often +heard of, but never actually found, so this small manual is offered for +the use of the work-a-day and inexperienced mistress and maid. It is not +written in the interests of millionaires. The recipes are simple, and +most inexpensive, rather for persons of moderate means than for those +who can follow the famous directions for a certain savory: "Take a +leg of mutton," etc. A shelf of provisions should be valued, like +love-making, not only for itself but for what it may become. + +SAVORIES: If you serve these, let them be, like an ankle, small and neat +and alluring. This dish is not obligatory; recollect that it is but a +culinary work of supererogation. + +SOUP: Let your soup be extremely hot; do not let it be like the +Laodiceans. You know what St. John said about them, and you would be +sorry to think of your soup sharing the fate which he describes with +such saintly verve. Be sure that your soup has a good foundation, and +avoid the Italian method of making _consomme_, which is to put a pot of +water on to warm and to drive a cow past the door. + +FISH: It is a truism to say that fish should be absolutely fresh, yet +only too many cooks think, during the week-end, that fish is like the +manna of the Hebrews, which was imbued with Sabbatarian principles +that kept it fresh from Saturday to Monday. I implore of you to think +differently about fish. It is a most nourishing and strengthening +food--other qualities it has, too, if one must believe the anecdote of +the Sultan Saladin and the two anchorites. + +MEAT: If your meat must be cooked in water, let it not boil but merely +simmer; let the pot just whisper agreeably of a good dish to come. +Do you know what an English tourist said, looking into a Moorish +cooking-pot? "What have you got there? Mutton and rice?" "For the +moment, Sidi, it is mutton and rice," said the Moorish cook; "but in +two hours, inshallah, when the garlic has kissed the pot, it will be the +most delicious comforter from Mecca to Casa Blanca." Simmer and season, +then, your meats, and let the onion (if not garlic) just kiss the pot, +even if you allow no further intimacy between them. Use bay-leaves, +spices, herbs of all sorts, vinegar, cloves; and never forget pepper and +salt. + +Game is like Love, the best appreciated when it begins to go. Only +experience will teach you, on blowing up the breast feathers of a +pheasant, whether it ought to be cooked to-day or to-morrow. Men, as a +rule, are very particular about the dressing of game, though they may +not all be able to tell, like the Frenchman, upon which of her legs a +partridge was in the habit of sitting. Game should be underdone +rather than well done; it should never be without well-buttered toast +underneath it to collect the gravy, and the knife to carve it with +should be very, very sharp. + +VEGETABLES: Nearly all these are at their best (like brunettes) just +before they are fully matured. So says a great authority, and no doubt +he is thinking of young peas and beans, lettuces and asparagus. Try to +dress such things as potatoes, parsnips, cabbages, carrots, in other +ways than simply boiled in water, for the water often removes the flavor +and leaves the fiber. Do not let your vegetable-dishes remind your +guests of Froissart's account of Scotchmen's food, which was "rubbed in +a little water." + +SWEETS: It is difficult to give any general directions for sweets. They +should be made to look attractive, and they should be constantly varied. +The same remarks apply to savories, which last ought always to be highly +seasoned, whether hot or cold. + +MADE DISHES are a great feature in this little book. I have tried to +help those small households who cook, let us say, a leg of mutton on +Sunday, and then see it meander through the week in various guises till +it ends its days honorable as soup on the following Friday. Endeavor +to hide from your husband that you are making that leg of mutton almost +achieve eternal life. It is noticeable that men are attracted to a house +where there is good cooking, and the most unapproachable beings are +rendered accessible by the pleasantness of a _souffle_, or the aroma of +a roast duck. You must have observed that a certain number of single men +have their hearts very "wishful" towards their cook. Not infrequently +they marry that cook; but it is less that she is a good and charming +woman than that she is a good and charming cook. Ponder this, therefore; +for I have known men otherwise happy, who long for a good beef-steak +pudding as vainly as the Golden Ass longed for a meal of roses. Try +these recipes, for really good rissoles and hashes. Twice-cooked meat +can always be alleviated by mushrooms or tomatoes. Remember that the +discovery of a new dish is of more use than the discovery of a new +star,--besides which, you will get much more praise for it. And if on +Wednesday you find that you have to eat the same part of the very same +animal that you had on Monday, do not, pray, become exasperated; treat +it affectionately, as I treat my black hat, which becomes more ravishing +every time that I alter it. Only, do not buy extravagant make-weight for +a scrap of cold meat that would be best used in a mince patty, or you +will be like a man keeping a horse in order to grow mushrooms. + +And, lastly, the good cook must learn about food what every sensible +woman learns about love--how best to utilize the cold remains. + +M. LUCK. + + + + +PART I + + + + +CAULIFLOWER SOUP + +After you have boiled a cauliflower, it is a great extravagance to throw +away the liquor; it is delicately flavored and forms the basis of a good +soup. Wash well your cauliflower, taking great care to remove all grit +and insects. Place it to simmer with its head downwards, in salted +water; and, when it is tender, remove it. Now for the soup. Let all the +outer leaves and odd bits simmer well, then pass them through a sieve. +Fry some chopped onions, add the liquor of the cauliflower and the +pieces that have been rubbed through the sieve, add a little white +pepper and a slice of brown bread. Let all cook gently for half-an-hour, +then, just before serving it, take out the slice of bread and sprinkle +in two teaspoonfuls of grated Gruyere cheese. + + + + +FISH SOUP + +When you buy fish and have it filleted, ask for the bones and trimmings +to be sent also. Put a quart of milk to heat and add to it a bunch of +mixed herbs, a few minced shallots, parsley, pepper and salt. Throw in +your fish and cook for an hour. If you have any celery put in a piece, +or two or three white artichokes. Strain the soup, taste it, and add +more salt or more milk as you think necessary. Return to the pan. Take +the yolk of an egg and just before taking the soup from the fire, stir +it quickly in. This soup must never boil. It should be made out of the +very white fish, excluding herring and mackerel. + + + + +STARVATION SOUP + +If you have a pork-bone from the fresh meat, let it boil in water for +an hour. Put the pan to cool and take off the fat, and remove the bone. +Replace the pan on the fire and throw into it two pounds of Brussels +sprouts. Do not add onions to this soup but leeks, and the hearts of +cabbage. Pepper and spice to taste. Rub it through a sieve and let it be +thick enough to form a thin puree. + + + + +IMMEDIATE SOUP, OR TEN MINUTES SOUP + +Into a quart of boiling water throw two tablespoonfuls of either +semolina or tapioca: let it boil for eight minutes with a dust of salt +and pepper. Meanwhile, take your tureen, put quickly into it two yolks +of very fresh eggs, add two pats of butter and two small spoonfuls of +water to mix it. Stir quickly with the spoon, and when the soup has done +its eight minutes' boiling, pour it on the egg and butter in the tureen. +This is an extremely good soup. It is rendered still better by a small +quantity of Bovril. + + + + +CHERVIL SOUP + +Put a bone of veal on to cook in water, with four or five potatoes, +according to the quantity desired. When these are tender, pass them +through the tammy and return them to the soup. Chop up the chervil, +adding to it half a dessert-spoonful of cornflour. Quarter of an hour +before serving, put in the chervil, but take the cover off the pot, so +that it remains a good green color. Pepper and salt to be added also. + +[_V. Verachtert, Cafe Appelmans, Anvers._] + + + + +A GOOD PEA SOUP + +Soak your dried peas over-night. The following day boil some fresh +water, and throw in the peas, adding a few chopped onions and leeks, +with pepper and salt. Let the soup simmer for three hours on the top of +the stove, giving it a stir now and then. If you have a ham-bone, that +is a great improvement, or the water in which some bacon has been boiled +is a good foundation for the soup, instead of the fresh water. + +[_Mdlle. M. Schmidt._] + + + + +WATERZOEI + +This is an essentially Flemish soup. One uses carp, eels, tench, roach, +perches, barbel, for the real waterzoei is always made of different +kinds of fish. Take two pounds of fish, cut off the heads and tails, +which you will fry lightly in butter, adding to make the sauce a mixed +carrot and onion, three cloves, a pinch of white pepper, a sprig of +parsley, one of thyme, a bay-leaf; pour in two-thirds of water and +one-third of white wine till it more than covers the ingredients and let +it simmer for half-an-hour. Then the pieces of fish must be cut an equal +size, and they are placed to cook quickly in this liquor for twenty +minutes. Five minutes before serving add a lemon peeled and cut into +slices and the pips removed. Some people bind the sauce with breadcrumbs +grated and browned. You serve, with this dish, very thin slices of bread +and butter. For English tastes, the heads and tails should be removed +when dressing the dish. + + + + +A GOOD BELGIAN SOUP + +is called _creme de saute_. Itself one of the most wholesome of +vegetables, watercress combines admirably with potatoes in making soup. +Wash, dry, and chop finely four ounces of the leaves picked from the +stalks, fry slowly for five minutes with or without a thinly-sliced +onion, add one pound of potatoes cut in small dice, and fry, still very +slowly, without browning; pour in one quart of water or thin stock, +simmer gently, closely-covered, for from thirty-five to fifty minutes, +rub through a hair sieve, and having returned the puree to the saucepan +with a half-teaspoonful of castor sugar, and salt and cayenne to taste, +thicken with one table-spoonful of flour stirred smoothly into one +breakfast-cupful of cold milk; boil up sharply, and serve sprinkled with +watercress. + +[_E. Haig._] + + + + +BELGIAN PUREE + +Cook two pounds of Brussels sprouts in boiling water. Take them out, +drain them and toss them in butter for five minutes, sprinkle them with +a teaspoonful of flour, and then cook them in gravy (or meat extract and +water), fast boiling, over a good fire, and keep the lid of the saucepan +off so that they may remain green. Pass them through the sieve, leave +them in ten minutes, bind the mixture with the yolks of three eggs, a +pint of milk; then at the last minute one dessert-spoonful of butter for +each pint and a half of soup. + + + + +AMBASSADOR SOUP + +A pint and a half of either fresh peas, or of dried peas that have been +soaked for six hours in cold water; a leek, and three onions chopped +finely. Simmer till the peas are tender, then pass all through the +sieve. Well wash some sorrel and chop it, and add as much as will be +to your taste. In another pan cook five tablespoonfuls of rice, and add +that to your soup. Simmer up again, stirring it all very well. This soup +should be of a green color. + +[_Mme. Georges Goffaux._] + + + + +CRECY SOUP (BELGIAN RECIPE) + +Take ten carrots, two onions, one leek, five potatoes, and cook all +gently in water, with salt and pepper; when they are tender, rub them +through the sieve and serve it very hot. + +[_G. Goffaux._] + + + + +FLEMISH SOUP + +To two pounds of washed and picked Brussels sprouts add ten potatoes, +two onions, two leeks, salt, pepper. Cook all gently and pass through a +sieve. Add at the last moment a sprinkle of chopped chervil. + +[_G. Goffaux._] + + + + +TOMATO PUREE + +Begin by cleaning four potatoes, two leeks, a celery, four carrots, +three pounds of big tomatoes; well wash all these vegetables and cut +them in dice, the tomatoes a little larger. Cook them all gently for an +hour in nearly two pints of gravy, to which you have already added +two thick slices of bread and a pinch of salt. Take care that your +vegetables do not stick to the bottom of the pan. When all is well +cooked, pass it through a fine tammy. Add more gravy, or water and meat +juice; make it of the consistency that you wish. Bring it to the boil +again over the fire, adding pepper and salt, and just before serving a +bit of fresh butter also. It is a great improvement to add at the last +minute the yolk of an egg, mixed in a little cold water, quickly stirred +in when the soup is off the fire. + +The three recipes for seven or eight persons. + +[_G. Kerckaert._] + + + + +ONION SOUP + +Mince some thick onions, five or six, and let them color over the fire +in butter. Add a dessert-spoonful of flour, sprinkling it in, and +the same amount in gravy; thicken it with potatoes and when these +are cooked, peas, all through a sieve. Bring the puree to the right +consistency with milk, and let it simmer for a few minutes before +serving, adding pepper and salt. + +[_Gabrielle Janssens._] + + + + +POTAGE LEMAN + +Make a good gravy with one and one-half pounds of skirt of beef. With +one half of the gravy make a very good puree of peas--if possible the +green peas--with the other half make a good puree of tomatoes. Combine +the two purees, adding pepper and salt and a dust of cayenne. For each +guest add to the soup a teaspoonful of Madeira wine, beat it all well +and serve quickly. Or add, instead of Madeira, one dessert-spoonful of +sherry wine. + +This celebrated soup is honored by the name of the glorious defender of +Namur. + +[_Gabrielle Janssens._] + + + + +TOMATO SOUP + +Boil together six medium potatoes, a celery, two leeks, two carrots, and +a pound of fresh tomatoes, with pepper, salt and a leaf of bay. Pass all +through the sieve. Fry two or three chopped onions in some butter and +add the soup to them. Boil up again for twenty minutes before serving. +If you have no fresh tomatoes, the tinned ones can be used, removing the +skin, at the same time that you add the fried onions. + +[_Mme. van Praet._] + + + + +SOUP, CREAM OF ASPARAGUS + +Boil some potatoes and pass them through the sieve, add the +asparagus-tops, with a pat of butter for each four tops; thin the soup +with extract of meat and water, and at the last moment stir in the raw +yolks of two eggs, and a little chopped parsley. + +[_Mme. van Praet._] + + + + +GREEN PEA SOUP + +Put half a pound of dry green peas to soak overnight in water, with a +teaspoonful of bicarbonate of soda in it. In the morning take out the +peas and put them on the fire in about three-and-a-half pints of water. +When the peas are nearly cooked, add five big potatoes. When all is +cooked enough for the skins to come off easily, rub all through a sieve. +Fry in some butter four or five onions and five or six leeks till they +are brown, or, failing butter, use some fat of beef; add these to +the peas and boil together a good half-hour. If possible, add a pig's +trotter cut into four, which makes the soup most excellent. When ready +to serve, remove the four pieces of trotter. Little dice of fried bread +should be handed with the soup. + +[_V. Verachtert._] + + + + +VEGETABLE SOUP + +Fry four onions till they are brown. Add them to three pints of water, +with four carrots, a slice of white crumb of bread, five potatoes, a +celery and a bunch of parsley, which you must take out before passing +the soup through the sieve. A few tomatoes make the soup better; if they +are tinned, do not add them till after the soup has been passed through +the tammy; if they are fresh, put them in with the other vegetables. +Simmer for an hour, add pepper and salt before serving. + +[_V. Verachtert._] + + + + +MUSHROOM CREAM SOUP + +On a good white stock foundation, for which you have used milk and a +bone of veal, sprinkle in some ground rice till it thickens, stirring it +well for twenty minutes. Wash and chop your mushrooms, and fry them in +butter. Add the yolk of an egg and bind it. This is a delicious soup. + +[_Mme. van Marcke de Lunessen._] + + + + +THE SOLDIER'S VEGETABLE SOUP + +(Eight to ten persons) + +Peel three pounds of vegetables. Put them in a large pot with all the +vegetables that you can find, according to the season. In the winter you +will take four celeries, four leeks, two turnips, a cabbage, two onions, +pepper and salt, two-penny-worth of bones, and about five and one-half +quarts of water. Let it all boil for three hours, taking care to add +water so as to keep the quantity at five quarts. Rub all the vegetables +through a tammy, crushing them well, and then let them boil up again +for at least another hour. The time allotted for the first and second +cooking is of the greatest importance. + + + + +LEEK SOUP + +Cut up two onions and fry them till they are brown; you need not use +butter, clarified fat will do very well. Clean your leeks, washing them +well; cut them in pieces and fry them also; add any other vegetables +that you have, two medium-sized potatoes, pepper, salt, and a little +water. Let all simmer for three hours, and pass it through a fine sieve. +Let there be more leeks than other vegetables, so that their flavor +predominates. + +[_Mme. Jules Segers_.] + + + + +CELERIS AU LARD + +Take one pound of celery, cut off the green tops, cut the stems into +pieces two-thirds of an inch long; put into boiling salted water, and +cook till tender. Take one-half pound potatoes, peel and slice, and add +to the celery, so that both will be cooked at the same moment. Strain +and place on a flat fire-proof dish. Prepare some fat slices of bacon, +toast them till crisp in the oven; pour the melted bacon-fat over the +celery and potato, adding a dash of vinegar, and place the rashers on +top. Serve hot. + +Leeks may be prepared in the same way. + + + + +CABBAGE WITH SAUSAGES + +Cut a large cabbage in two, slice and wash, put it into boiling water +with salt, and when partly cooked, add some potatoes cut into smallish +pieces. Cook all together for about an hour; then drain. Put some fat +in a saucepan, slice an onion, brown it in the fat, add the cabbage +and potato, and stew all together for ten minutes; then dish. Bake some +sausages in the oven and dish them round the cabbage; serve hot. + +_Another way (easier)_ + +Stew the cabbages, potato and sausages all together and dish up neatly. + + + + +LEEKS A LIEGOISE Take enough of leeks to make the size of dish required; +if they are very thick, cut in two lengthwise; cut off the green tops; +leaving only the blanched piece of stalk; put them into boiling salted +water and cook thoroughly about one hour: strain and dish neatly on a +fish-drainer. Have ready some hard-boiled eggs; shell them, cut in two, +and place round the leeks; serve hot with melted butter, or cold with +mayonnaise sauce. + +N. B. The water in which the leeks have been boiled makes a wholesome +drink when cold, or a nourishing basis for a vegetable soup. + +[_From Belgians at Dollarfield, N.B._] + + + + +A SALAD OF TOMATOES + +To make a tomato salad you must not slice the fruit in a dish and +then pour on it a little vinegar and then a little oil; that is not +salad--that is ignorance. + +Take some red tomatoes, and, if you can procure them, some golden ones +also. Plunge each for a moment in boiling water, peel off the skin, but +carefully, so as not to cut through the flesh with the juice. Take +some raw onion cut in slices; if you do not like the strong taste, use +shallot; and lay four or five flat slices on the bottom of the salad +dish. Put the tomato slices over them, sprinkle with salt and just a +dust of castor sugar. In four hours lift the tomatoes and remove +the onions altogether. Make in a cup the following sauce: Dissolve a +salt-spoonful of salt in a teaspoonful of tarragon vinegar. Stir in +a dessert-spoonful of oil, dropping it slowly in, add a very little +mustard, some pepper and a sprinkle of chopped chervil. Some people like +chopped chives. Pour this over the tomato salad and leave it for an hour +at least before serving it. + + + + +POTATOES AND CHEESE + +Every one likes this nourishing dish, and it is a cheap one. Peel some +potatoes and cut them in rounds. In a fireproof dish put a layer of +these, sprinkle them with flour, grated cheese, pepper, salt, a few pats +of butter. Then some more potatoes, and so on till the dish is full. +Beat the yolks of two eggs in a pint of milk, add pepper and salt +and pour it over the dish. Leave it on the top of the stove for five +minutes, then cook it for half-an-hour in a moderate oven. Less time may +be required if the dish is small, but the potatoes must be thoroughly +cooked. The original recipe directs Gruyere cheese, but red or pale +Canadian Cheddar could be used. + + + + +FRIDAY'S FEAST + +Cook a medium cabbage till it is tender, and all the better if you can +cook it in some soup. When tender, mince it and rub it through a sieve. +Boil at the same time three pounds of chestnuts, skin them, keep ten +whole, and rub the others through the sieve, adding a little milk to +make a puree. Mix the puree with the cabbage, adding salt, pepper, and a +lump of butter the size of a chestnut. Press it into a mold and cook it +in a double saucepan for quarter of an hour. Take it out and decorate +with the whole chestnuts. + + + + +RED CABBAGE + +Take half a red cabbage of medium size, chop it very finely and put it +in a pan; add a little water, salt, and pepper, three or four potatoes +cut in fine slices and five lumps of sugar. Let it all simmer for two +hours with the lid on. Then take off the cover and let it reduce. +Before serving it, add either a bit of fat pork or some gravy, with a +dessert-spoonful of vinegar. Stir it well before sending it to table. + +[_Mrs. Emelie Jones_.] + + + + +ASPARAGUS A L'ANVERS + +Clean a bunch of asparagus and cook it in salt water for fifteen +minutes. To do this successfully, tie the bunch round with some tape and +place it upright in a pan of boiling water. Let the heads be above the +water so that they will get cooked by the steam and will not be broken. +Simmer in this way to prevent them moving much. Meanwhile, hard-boil +three eggs and chop some parsley. Lay the asparagus on a dish and +sprinkle parsley over it, place round the sides the eggs cut in halves +long-ways, and serve as well a sauce-boat of melted butter. + +[_Mrs. Emelie Jones_.] + + + + +COOKED LETTUCE + +Very often you will find that you cannot use all your lettuces, that +they have begun to bolt and are no good for salad. This is the moment +to cook them. Discard any bad leaves and wash the others carefully. Boil +them for twelve minutes, take them off the fire, drain them and dry them +in a clean cloth so as to get rid of all the water. Mince them finely, +then put them into a saucepan with a lump of butter, pepper and salt. +Stir till they begin to turn color, then put in a thimbleful of flour +melted in milk. Stir constantly, and if the vegetable becomes dry, +moisten with more flour and milk. Let it simmer for quarter of an hour, +and turn it out as a vegetable with meat. + + + + +STUFFED CAULIFLOWER + +Pick over a fine cauliflower, and plunge it for a moment in boiling +water. Look over it well again and remove any grit or insects. Put it +head downwards in a pan when you have already placed a good slice of +fat bacon at the bottom and sides. In the holes between the pan and +the vegetable put a stuffing of minced meat, with breadcrumbs, yolks +of eggs, mushrooms, seasoning of the usual kinds, in fact, a good +forcemeat. Press this well in, and pour over it a thin gravy. Let it +cook gently, and when the gravy on the top has disappeared put a dish +on the top of the saucepan, turn it upside down and slip the cauliflower +out. Serve very hot. + + + + +GOURMANDS' MUSHROOMS + +There was a man in Ghent who loved mushrooms, but he could only eat them +done in this fashion. If you said, "Monsieur, will you have them tossed +in butter?" he would roar out, "No--do you take me for a Prussian? Let +me have them properly cooked." + +Melt in a pan a lump of butter the size of a tangerine orange and +squeeze on it the juice of half a lemon. The way to get a great deal of +juice from a lemon is to plunge it first of all for a few minutes, say +five minutes, in boiling water. When the butter simmers, throw in a +pound of picked small mushrooms, stir them constantly, do not let them +get black. Then in three or four minutes they are well impregnated with +butter, and the chief difficulty of the dish is over. Put the saucepan +further on the fire, let it boil for a few minutes. Take out the +mushrooms, drain them, sprinkle them with flour, moisten them with +gravy, season with salt and pepper, put them back in the butter and +stir in the yolk of an egg. Add also a little of the lemon juice that +remains. While you are doing this you must get another person to cut and +toast some bread and to butter it. Pour on to the bread the mushrooms +(which are fit for the greatest saints to eat on Fridays), and serve +them very hot. + + + + +POMMES CHATEAU + +Take twenty potatoes, turn them with a knife into olive shape, boil +them in salted water for five minutes; drain them and put them on a +baking-tin with salt and butter or dripping. Cook them in a very hot +oven for thirty minutes, moving them about from time to time. Sprinkle +on a little chopped parsley before serving. + + + + +CHIPPED POTATOES + +Take some long-shaped potatoes, peel them and smooth them with the +knife. Cut them into very thin rounds. + +Heat the grease pretty hot, dry the slices of potato with a cloth, put +them into the frying basket and plunge them into the fat. When they are +colored, take the basket out, let the fat heat up again to a slightly +higher temperature, and re-plunge the basket, so that the slices become +quite crisp. Serve with coarse salt sprinkled over. + + + + +CHICORY A LA FERDINAND + +Boil and chop in medium-sized pieces the chicory, mince up a few chives +according to your taste and heat both the vegetables in some cream, +adding salt and pepper. Pour on a dish and decorate with chopped +hard-boiled eggs. + + + + +APPLES AND SAUSAGES + +This dish comes from the French border of Belgium; it tastes better than +you would think. Take a pound of beef sausages, and preferably use the +small chipolata sausages. (What a delightful thing if the English would +make other kinds of sausages as well as their beef and pork ones!) Fry +then your sausages lightly in butter, look upon them as little beings +for a few moments in purgatory before they are removed to heaven, among +the apples. Keeping your sausages hot after they are fried, take a pound +of brown pippin apples, pare them and core them. Cut them into neat +rounds quarter of an inch thick, put them to cook in their liquor of +the sausages (which you are keeping hot elsewhere), and add butter to +moisten them. Let them simmer gently so as to keep their shape. Put the +apple-rings in the center of the dish, place the sausages round them. +This dish uses a good deal of butter, but you must not use anything else +for frying. + + + + +STUFFED CHICORY + +Make a mince of any cold white meat, such as veal, pork or chicken, and +add to it some minced ham; sprinkle it with a thick white sauce. In +the meantime the chicories should be cooking; tie each one round with +a thread to keep them firm and boil them for ten minutes. When cooked, +drain them well, open them lengthwise very carefully, and slip in a +spoonful of the mince. Close them, keeping the leaves very neat, and, +if necessary, tie them round again. Put them in a fire-proof dish with +a lump of butter on each, and let them heat through. Serve them in +their juice or with more of the white sauce, taking care to remove the +threads. + +[_Madame Limpens_.] + + + + +TOMATOES STUFFED WITH BEANS + +Halve and empty the tomatoes, and put a few drops of vinegar in each. +Cook your beans, whether French beans or haricots or flageolets, and +stir them, when tender, into a good thick bechamel sauce. Let this get +cold. Empty out the vinegar from the tomatoes and fill them with the +mixture, pouring over the top some mayonnaise sauce and parsley. + +[_Madame van Praet_.] + + + + +CABBAGE AND POTATOES + +Boil the cabbages in salted water till tender. Chop them up. Brown an +onion in butter, and add the cabbage, salt, pepper, and a little water. +Slice some potatoes thickly, fry them, and serve the vegetable with +cabbage in the center, and the fried potatoes laid round. + +[_Mdlle. M. Schmidt, Antwerp_.] + + + + +SPINACH A LA BRACONNIERE + +Cook two pounds of well-washed spinach; drain it, and pass it through a +sieve; or, failing a sieve, chop it very finely with butter, pepper and +salt. Do not add milk, but let it remain somewhat firm. Make a thick +bechamel sauce, sufficient to take up a quarter of a pound of grated +Gruyere, and, if you wish, stir in the yolk of a raw egg. Lay in a +circular dish half a pound of minced ham, pour round it the thick white +sauce, and round that again the hot spinach. This makes a pretty dish, +and it is not costly. + +[_Mme. Braconniere_.] + + + + +A DISH OF HARICOT BEANS + +Put the haricots to soak for six hours in cold water. Boil them in water +with one carrot, one onion, salt, two cloves, a good pinch of dried +herbs. Drain off the liquor from the haricots. Chop up a shallot, and +fry it in butter; add your haricots, with pepper and salt and tomato +puree. Stir well, and serve with minced parsley scattered at the top. + +[_Mme. Goffaux_.] + + + + +POTATOES IN THE BELGIAN MANNER + +Take some slices of streaky bacon, about five inches long, and heat them +in a pan. When the bacon is half-cooked, take it out of the pan and in +the fat that remains behind fry some very finely-sliced onions till they +are brown. When the onions are well browned, put them in a large pot, +large enough for all the potatoes you wish to cook, adding pepper, salt, +and a coffee-spoonful of sweet herbs dried and mixed, which in England +replace the thyme and bay-leaves used in Belgium. Add sufficient water +to cook the potatoes and your slices of bacon. Cook till tender. + +[_E. Wainard_.] + + + + +TOMATOES AND SHRIMPS + +Lay on a dish some sliced tomatoes, taking out the seeds, and sprinkle +them over with picked shrimps. Then pour over all a good mayonnaise +sauce. For the sauce: Take the yolk of an egg and mix it with two +soup-spoonfuls of salad oil that you must pass in very gently and very +little at a time. Melt a good pinch of salt in a teaspoonful of vinegar +(tarragon vinegar, if you have it); add pepper and a small quantity of +made mustard. In making this sauce be sure to stir it always the same +way. It will take about half-an-hour to make it properly. + +[_Paquerette_.] + + + + +FLEMISH ENDIVE + +Choose twelve endives that are short and neat; cut off the outside +leaves and pare the bottom; wash them in plenty of water, and cook them +in simmering water for three minutes. Then take them from the water and +place them in a well-buttered frying-pan, dust them with salt and also +with a pinch of sugar. Add the juice of half a lemon, and rather less +than a pint of water. Place the pan on the fire for two or three minutes +to start the cooking, then cover it closely, and finish the cooking by +placing it in the oven for fifty minutes. Take out the endives and put +them in the vegetable-dish and pour over them the liquor in which they +have been cooked. This liquor is improved by being reduced, and when off +the fire, by having a small piece of butter added to it. + +The above recipe can be used for chicory as well as for endive. + +[_J. Kirckaert_.] + + + + +CAULIFLOWER AND SHRIMPS + +Take a cauliflower and cut off the green part, and wash it several times +in salted water. Boil it gently till cooked, taking care that it remains +whole. Put it aside to cool, and when it is quite cold make a hole in +the center down to the bottom. Pick some shrimps till you have half a +pint of them, make a good mayonnaise and, taking half of it, mix it +with the shrimps. Fill the hole in the cauliflower with the shrimps and +sauce, and pour the rest of the sauce over the top of the cauliflower. + +This dish is to be served very cold. + +[_E. Defouck_.] + + + + +BELGIAN CARROTS + +Clean well the carrots, cut them in dice, and wash them well. Put them +on the fire with enough water to cover them, a bit of butter, an onion +well minced, salt and pepper and a dessert-spoonful of powdered sugar. +Place the dish in the oven for at least an hour, and, when you serve it, +sprinkle over the carrots some minced parsley. + +[_Gabrielle Janssens_.] + + + + +STUFFED TOMATOES + +Take ten good tomatoes and cut off the tops, which are to serve as lids. +Remove the insides, and fill with the following mixture: minced veal +and ham, rather more veal than ham, mushrooms tossed in butter, a little +breadcrumb, milk to render it moist, pepper and salt. Put on the covers +and add on each one a scrap of butter. Bake them gently in a fireproof +dish. The following excellent sauce is poured over them five minutes +before taking them out of the oven: Use any stock that you have, +preferably veal, adding the insides of the tomatoes, pepper and salt; +pass this through the wire sieve. Make a _roux_--that is, melt some +butter in a pan, adding flour little by little and stirring until it +goes a brown color. Add to it then your tomatoes that have been through +the sieve, and some more fried mushrooms. Pour this sauce over the whole +and serve very hot. + +[_Mme. van Praet_.] + + + + +RED CABBAGE + +Mince the cabbage and put it in a pan with plenty of refined fat +(clarified fat) and two or three large potatoes, pepper and salt. +Add sufficient water to cover it, with a dash of vinegar and six +dessert-spoonfuls of brown or moist sugar. Let it simmer for four hours, +drain it and serve cold. + +[_Mme. Segers_.] + + + + +VEGETABLE SALAD + +The special point of this dish is that peas, beans, carrots in dice, are +all cooked separately and when they are cold they are placed in a large +dish without being mixed. Decorate with the hearts of lettuce round the +edge and with slices of tomato, and pour over it, or hand with it, a +good mayonnaise. + +[_Mme. van Praet_.] + + + + +CHICORY + +This excellent vegetable can be dressed either in a bechamel sauce, or +with butter and lemon-juice. It is gently stewed, first of all, and it +requires pepper and salt. The sauces can be varied with tomato, or with +some of the good English bottled sauces stirred with the bechamel. + +[_Mme. van Praet_.] + + + + +CAULIFLOWER A LA REINE ELIZABETH + +Simmer the cauliflowers till tender. Prepare a mince of veal and pork, +and season it well with a little spice. Butter a mold and fill it with +alternate layers of mince and of cauliflower broken in small pieces. +Fill a large saucepan three-quarters full of boiling water and place the +mold in this; let it cook for one hour in this way over the fire; turn +it out and pour a spinach sauce over it. + +[_Mme. van Praet_.] + + + + +MUSHROOMS A LA SPINETTE + +Make some puff pastry cases, wash and chop the mushrooms and toss them +in butter to which you have added a slice of lemon. Make a bechamel +sauce with cream, or, failing that, with thick tinned cream, and mix +with the mushrooms. Heat the cases for a few minutes in the oven and +fill them with the hot mixture. + +[_Mme. Spinette_.] + + + + +DRESSED CAULIFLOWER + +Simmer a cauliflower till it is tender. Pour out the liquor, and add +to it a bit of butter, the size of a nut, rolled in flour, a pinch of +nutmeg, a tablespoonful of Gruyere cheese and a little milk. + +Bind the sauce with a little feculina flour. At the moment of serving, +pour the sauce over the cauliflower, which you have placed upright on a +dish. The nutmeg and the cheese are indispensable to this dish. + +[_V. Verachtert_.] + + + + +BRUSSELS SPROUTS + +(The best way to cook them) + +Having cleaned and trimmed your sprouts, let them simmer in salted +water, to which you have also added a little soda to preserve the color. +Or, if you do not like to add soda, keep the pan firmly covered by +the lid. When tender, take them out and let them drain, place them in +another pan with a good lump of butter or fat; stir, so as to let the +butter melt at once, and sprinkle in pepper and a tiny pinch of nutmeg. + +[_Mdlle. Germaine Verstraete_.] + + + + +RAGOUT OF MUTTON + +Fry the mutton very well. Then place in another pan sufficient water to +cover your mutton, adding pepper, salt, a little nutmeg, a celery, and a +few white turnips cut in pieces. When they are well cooked, add the meat +and let all simmer for two hours. + +[_V. Verachtert_.] + + + + +STEWED SHOULDER OF MUTTON + +Put in a pan a large lump of butter or clarified fat, and place the +shoulder in it. Add two big onions sliced, and a very large carrot also +sliced, thyme, bay-leaf, two cloves, pepper and salt, and, if you like +it, two garlic knobs. Let the shoulder simmer in this by the side of the +fire for three hours. Strain the sauce through a fine sieve, and then +add to it either a glass of good red wine or a little made mustard with +a teaspoonful of brown sugar. + +[_Mme. Segers_.] + + + + +SHOULDER OF MUTTON + +Put a handful of dried white haricots to soak over-night and simmer them +the following day for two hours with some salt. Rub your shoulder of +mutton with a little bit of garlic before putting it in the oven to +cook, and when it is done, serve with the haricots round it, to which +have been added a pat or two of butter. + +[_V. Verachtert_.] + + + + +MUTTON COLLOPS + +Take some slices of roast or boiled leg of mutton, egg them, and roll +in a mixture of breadcrumbs, salt, pepper, and a little flower. Fry till +the slices are brown on each side; serve with chipped potatoes. + + + + +SHOULDER OF MUTTON DRESSED LIKE KID + +My readers have probably tasted a shoulder of kid dressed as mutton. Let +them therefore try the converse of the dish, and, if they really take +trouble with it, they will have a dinner of the most delicious. Put +into a deep dish that will hold your shoulder of mutton the following +mixture: + +A cupful each of oil, vinegar, white wine, red wine, an onion stuffed +with cloves, a bunch of herbs which must be fresh ones--thyme, parsley, +marjoram, sage, a tiny bit of mint, a few bay-leaves--two medium carrots +cut in slices. Put the shoulder of mutton in this mixture and keep +it there for four days, turning it every now and then and pouring the +mixture on it. On the fifth day take it out, and, if you care to take +the trouble, you will improve it by larding the meat here and there. Put +it to roast in front of a good fire, with your liquor, which serves +to baste it with, in a pan beneath. If you cannot arrange to hang the +mutton by a string to turn like a roasting jack, then bake it, and +continually baste it. A small shoulder is most successful. For one of +four pounds bake for fifty minutes. + + + + +ROAST RUMP OF BEEF, BORDELAISE SAUCE + +Take three pounds of the rump of beef, put it into a pretty deep pan +upon one onion, one sliced carrot, some thyme, and a bay-leaf, three +table-spoonfuls of dripping, salt, and pepper. Put it on the top of the +fire, and when it comes fully to the boil, put it to the side, and allow +it to simmer nicely for an hour and a half. Dress it on a dish and serve +the sauce separately. + + + + +ROASTED FILLET OF BEEF + +About three pounds of fillet of beef roasted in a good hot oven for +forty minutes; let it be rather underdone. Take three turnips, +four good-sized carrots, cut them into jardiniere slices. Cook them +separately in salted water, drain them and add salt, pepper, a tiny +pinch of sugar and one dessert-spoonful of butter. Dress the fillet on +a long dish with the garniture of carrots and turnips, and some +artichoke-bottoms cooked in water and finished with butter, also add +some potatoes _chateau_. Be sure the dish is very hot. Put a little +water, or, for choice, clear stock, upon the roasting-dish and pour it +over the fillet. + + + + +BEEF A LA BOURGUIGNONNE + +Braise three pounds of beef upon twenty little onions, ten mushrooms, +and two glasses of red wine, salt, pepper, thyme and bay-leaf; cook for +one and one-half hours with not too hot a fire. After that, place the +beef on an oval dish; keep it hot; stir two tablespoonfuls of demi-glaze +into the vegetables and let it boil up. Cut some slices of the beef, and +strain the sauce over all. + + + + +OX-TONGUE A LA BOURGEOISE + +Braise a tongue with two glasses of Madeira, one carrot, one onion, +thyme, bay-leaf, for two hours. Take seven tomatoes cut in pieces, four +carrots cut in two and three in four, about one-half inch long, ten +smallish onions, and braise them all together; then add two large +table-spoonfuls of demi-glaze, some salt and pepper. Serve all very hot +on an oval dish. + +Braised tongue eats very well with spinach, carrots or sorrel. + + + + +BEEF A LA MODE + +Take the raw beef, either rump-steak or fillet, and brown it in the pan +in some butter. Then add a little boiling water. Add then six or eight +chopped shallots, the hearts of two celeries chopped, a few small and +whole carrots, pepper, salt, two cloves. Before serving, bind the sauce +with a little flour and pour all over the meat. + +[_V. Verachtert_.] + + + + +BOEUF A LA FLAMANDE + +For this national dish that part of the animal called the "spiering" is +used, which is cut from near the neck. What is called fresh silverside +in England answers very well. Cut the beef into slices about +half-an-inch thick and divide the slices into four pieces. This you can +do with a piece of four pounds. For a piece of four pounds, cook first +of all four large fried onions in fat. Put the beef in the hot fat when +the onions are colored, and saute it; that is, keep moving the meat +about gently. Take the meat out and place it on a dish. Add to the fat +two dessert-spoonsful of flour and let it cook gently for five minutes, +adding a good pint of water. Pass the sauce through a tammy, over the +onions, and put the meat back in it, and it ought to cover them. Then +add a dessert-spoonful of good vinegar and a strong bunch of herbs. Stew +for an hour, take off the fat and remove the bunch of herbs. Heat up +again and serve. + + + + +CARETAKER'S BEEF + +The real name of this dish is _Miroton de la Concierge_, and it is +currently held that only _concierges_ can do it to perfection. Put a +handful of minced onion to fry in butter; when it is nearly cooked, but +not quite, add a dessert-spoonful of flour, and stir it till all is well +colored. Pour on it a little gravy, or meat-juice of some kind, and let +it simmer for ten minutes after it begins to steam again. Then take your +beef, which must be cold, and cut in small slices; throw them in and +let it all cook for a quarter of an hour, only simmering, and constantly +stirring it, so that though it becomes considerably reduced it does not +stick to the pan. + + + + +BLANKENBERG BEEF + +This is a winter dish; it is most sustaining, and once made, it can be +kept hot for hours without spoiling. Make a puree of lentils or peas, +and season it with pepper and salt. Mince your beef with an equal +quantity of peeled chestnuts, add chopped parsley, a dust of nutmeg or +a few cloves. If you have any cheap red wine pour it over the mince till +it is well moistened. If you have no red wine, use gravy. If you have +no gravy, use milk. Let all heat up in the oven for ten minutes, then +sprinkle in some currants or sultanas. Take the dish you wish to serve +it in, put the stew in the middle, and place the puree round it. If the +mince is moist it can be kept by the fire till required, or the dish can +be covered with another one and placed in a carrying-can, taken out to +skating or shooting parties. + + + + +VEAL WITH TOMATOES + +Grill some slices of fat veal; cook some sliced tomatoes with butter, +pepper and salt, on a flat dish in a pretty quick oven. Garnish the veal +with the tomatoes laid on top of each slice, and pour _maitre-d'hotel_ +butter over, made with butter, salt, chopped parsley, and lemon-juice. + + + + +FRICANDEAU OF VEAL + +A fillet of veal, larded with fat bacon, of about three pounds. Braise +it one and one-half hours on a moderate fire. Dish with its own gravy. +This eats well with spinach, endive, sorrel or carrots. + + + + +VEAL CUTLETS WITH MADEIRA SAUCE + +are garnished with potatoes and mushrooms, and the sauce is made of +demi-glaze and madeira, worked up with butter, pepper, salt and chopped +parsley. + + + + +GRENADINS OF VEAL + +Cut your veal into fairly thick cutlets, lard them with fat bacon, and +braise them in the oven, with salt, pepper and butter. Dish up, and +rinse the pot with a little stock, and pour it on the meat ready to +serve. + + + + +CALF'S LIVER A LA BOURGEOISE + +Take a calf's liver, lard it with fat bacon, braise it with the +_bourgeoise_ garnish--carrots and turnips. After it is cooked and +dished, stir some demi-glaze into the sauce, pour it on to the meat and +garnish with potatoes _chateau_. + + + + +VEAL WITH MUSHROOMS, OR THE CALF IN PARADISE + +Take some slices of loin of veal, fry them in butter, with pepper and +salt, for twenty minutes. Take two spoonfuls of demi-glaze and heat it +with some mushrooms and a little madeira. Put the mushrooms and sauce on +each slice and sprinkle chopped parsley over all. + +This can also be done with _fines herbes_, mushrooms, chervil and +parsley, chopped before cooking them in the butter. + + + + +BLANQUETTE OF VEAL + +Take your veal, which need not be from the fillet or the best cuts. Cut +it into pieces about an inch long and add a little water when putting +it into the pan; salt, pepper and a little nutmeg, and let it simmer for +two hours. When tender, stir in the juice of half a lemon, and then bind +the sauce with the yolk of an egg, or, in default of that, with a little +flour. Serve immediately. You will find that when you wish to bind a +sauce at the last minute, egg powder will serve very well. + +[_V. Verachtert_.] + + + + +VEAL CAKE, EXCELLENT FOR SUPPER + +Take some chopped veal and with it an equal quantity of chopped beef, +and one-quarter the quantity of breadcrumbs from a fresh loaf. Bind all +with a raw egg, adding salt and pepper, and, if wished, some blanched +and chopped almonds. (Put a large piece of butter both above and below.) +Shape the meat into the form of a loaf and put it in a dish, with +a large slice of butter above and below it. Cook it for about +half-an-hour. + +[_Mme. Gabrielle Janssens_.] + + + + +BREAST OF VEAL + +(A good and inexpensive dish) + +Cook the breast of veal in stock or in a little meat extract and water, +with sliced carrots and onions, thyme, pepper, salt, three bay-leaves +and three cloves. Let it stew for one hour in this, and then take +it out. Take out also the vegetables, and strain the liquor. Make a +bechamel sauce and add it to the liquor, giving it all a sharp taste +with the juice of half a lemon. Put back the breast of veal in this +sauce and when hot again serve them together. + +[_Mdlle. Spinette_.] + + + + +OX TONGUE + +Cook the ox tongue in stock or in meat extract and water. Make the +hunters' sauce, as for a hare, but sprinkle into it some chopped +sultanas. Take the tongue out of the stock and skin it, cut it in neat +pieces if you wish, and let it heat in your sauce. + +[_Mdlle. Spinette_.] + + + + +VEAL A LA MILANAISE + +Egg and breadcrumb some thick slices of veal; fry and garnish with +boiled macaroni cut in small pieces, with ham, mushrooms, truffles, all +cut in Julienne strips, pepper, salt, and a little tomato sauce. Mix all +these well together, and serve very hot. + + + + +STUFFED VEAL LIVER, OR LIVER A LA PANIER D'OR + +The _Panier d'Or_ is a hotel in Bruges, much frequented before the war +by the English. + +Take the yolk of a hard-boiled egg, a bit of bread the same size, and +crumble them together; rub in some chopped parsley and onion and moisten +it with gravy or with milk; season highly with salt, cayenne, and a +little vinegar or mustard. Take your liver, if possible in one rather +large flat slice. Make deep cuts in it, parallel to each other, and +lying closely together. Press your stuffing into these cuts. Put a bit +of butter the size of a walnut into a pan, or fireproof dish. Take your +liver and tie it round with a slice of fat bacon or fat pork. Lay it +in the dish and let it cook for an hour in a moderate oven. When done, +remove the slice of bacon, if there is any left, and serve the liver in +its own juice. + + + + +VEAL A LA CREME + +Take a piece of veal suitable for roasting, and put it in vinegar for +twenty-four hours. + +Roast it with butter, pepper and salt, with a few slices of onion. Baste +it well, and when it is finished crush the onions in the gravy and add +some cream. Mix together with flour so as to thicken. + +[_Mdlle. Spreakers_.] + + + + +_This is the demi-glaze Sauce which is used for all brown Sauces._ + +Take one pound of flour, dry it in the oven on a tray till it is the +color of cocoa; pass it through a sieve into a saucepan, moisten it +with stock, mixing very carefully. Boil it up two or three times during +forty-eight hours, adding two carrots, two onions, thyme, bay, all +cut up, which you have colored in the frying-pan, also some salt and +peppercorns. When it is all cooked, pass it through a cloth or sieve. +When it is reduced the first time, you should add some stock, but by +the time it is finished it should be fairly thick. It will keep for a +fortnight. + +[_G. Goffaux_.] + + + + +DUTCH SAUCE FOR FISH + +Take a tablespoonful of flour and three of water; make it boil and +add the yolks of three eggs; melt one-half pound of butter and beat it +gently into your first mixture, add salt, the juice of half a lemon and +a pinch of grated nutmeg. Keep the sauce very hot in a _bain-marie_ or +in a double saucepan. If you have neither, keep it in a large cup placed +in a saucepan of hot water. + +[_Mrs. Emelie Jones_.] + + + + +BEARNAISE SAUCE + +(Very good with stewed meat) + +Put some onions to cook in tarragon vinegar and water; when they are +half done, add more water and throw in a little thyme and a leaf or two +of bay; let it cook for one hour and pass it through a sieve. Melt some +butter in a pan and thicken it with flour; put your vinegar to it and +more water if you think it necessary; stir in salt and pepper and the +yolks of two eggs or more, according to the quantity that you wish +to make. Let it get thick, and just as you take it off the fire add a +sprinkle of chopped parsley and a pat of butter. This is a useful sauce +and it well repays the trouble. + +[_Mme. Spinette_.] + + + + +MUSLIN SAUCE + +Melt a piece of butter the size of an egg, sprinkle and stir in some +flour, adding water if it becomes too thick. Keep stirring over the fire +for five minutes, and, still stirring, add pepper and salt and the yolks +of two eggs. You may add the yolks of three or four eggs if you wish for +a rich sauce. The last item is the juice of a lemon to your taste. This +is a very popular addition to meat. + +[_Mme. Spinette_.] + + + + +SAUCE BORDELAISE + +Two shallots, ten tarragon leaves all chopped, are put into a very small +saucepan. Add a large glass of claret, a dessert-spoonful of butter, and +let it all reduce together. Add salt, pepper, three dessert-spoonfuls of +demi-glaze, let it come to the boil, and stir in two dessert-spoonfuls +of butter. [_Georges Goffaux_.] + + + + +POOR MAN'S SAUCE + +Even a piece of meat of poor quality is much liked if it has the +following sauce poured over it when served. Put a little milk, say a +cupful, in a saucepan, with salt and pepper; let it heat. Chop up +a handful of shallots and a quarter as much of parsley that is well +washed. Throw them into the milk; let it boil, and when the shallots are +tender the sauce is ready. If you have no milk, use water; but in that +case let it be strongly flavored with vinegar. + + + + +THE GOOD WIFE'S SAUCE + +This sauce is indispensable to any one who wishes to use up slices of +cold mutton. Trim your slices, take away skin and fat and pour on them +the following cold sauce. Hard-boil three eggs, let them get cold. +Crumble the yolks in a cup, adding slowly a tablespoonful of oil, salt, +pepper, a little mustard, a teaspoonful of vinegar; then chop the whites +of egg, with a scrap of onion, and if you have them, some capers. Mix +all together and pour it over the cold meat. + + + + +CREAM SAUCE + +Roll a lump of butter in flour, put it in a pan on the fire, and as +it melts add pepper and salt. Stir it, and as it thickens add a little +milk; let it simmer and keep on stirring it. You will never get a good +white sauce unless you season it well and let it simmer for a quarter +of an hour. Strain it, heat it again, and serve it for fish, potatoes, +chicken. + + + + +SAUCE MAITRE D'HOTEL + +Every one likes this sauce for either meat or fish. In a double saucepan +melt a lump of butter, flavor it with salt, pepper, some minced parsley +that you had first rubbed on a raw slice of onion, and some lemon-juice. +Use vinegar instead of the lemon if you wish, but do not forget that it +does not require so much vinegar. Mix it with a fork and serve it warm; +do not let it bubble. + + + + +SAUCE AU DIABLE + +(For cold meats) + +Take a shallot or two, according to quantity of sauce needed, slice very +finely, shred a little parsley, put both into the sauce-boat, with salt, +pepper, and mustard to taste; add oil and vinegar in proportion of +one dessert-spoonful of vinegar to two table-spoonfuls of oil, till +sufficient quantity. + + + + +FRICASSEE OF PIGEONS + +Put your pieces of pigeon into a stew-pan in butter, and let it cook +with the pigeons. Then add one carrot, two onions, two sprigs of +parsley, a leaf of sage, five juniper berries, and a very little +nutmeg. Stir it all for a few minutes, and then, and only then, add a +half-cupful of water and Liebig, two rusks or dry biscuits in pieces, +the juice of a lemon. Put it all on the side of the fire, cover the +saucepan and let it cook gently for an hour and a half. + +[_Mme. Vandervalle_.] + + + + +HUNTER'S HARE + +Cut the hare in pieces and cook it in the oven in butter, pepper and +salt, turning it now and then so that it does not get dry. Then prepare +Hunter's Sauce. Melt a bit of butter the size of an egg and add flour, +letting it brown, fry in it plenty of chopped onions and shallots, +adding tarragon vinegar, cayenne and pepper-corns; spice it highly with +nutmeg, three cloves, a sprig of thyme and a couple of bay-leaves. Chop +up the hare liver, put it in the sauce and pass all through the sieve. +Pour the sauce over the hare and add a good glass of claret, or, for +English tastes, of port wine. If the sauce is too thin, thicken it with +flour, and serve all together. + +[_Mme. Spinette_.] + + + + +FLEMISH RABBIT + +Cut the rabbit into neat pieces. Put them into a deep frying-pan and +toss them in butter, so that each piece is well browned without burning +the butter. Take them out of the pan and in the same butter cook six +shallots (finely minced) till they are brown. Then return the rabbit +to the pan, seasoning all with salt and pepper, adding as well three +bay-leaves, two cloves, and two white peppers. If you have any gravy, +add a pint of it, but in default of gravy add the same quantity of +Bovril and water. Place on the fire till it boils, then draw it to the +side and let it cook there gently for three-quarters of an hour. Just +when it is nearly done, add a little vinegar, more or less according to +your taste. This is served with boiled and well-drained potatoes. If the +sauce is not thick enough, add to it a little flour which has been first +mixed with some cold water. + +[_Georges Kerckeert_.] + + + + +ROAST KID WITH VENISON SAUCE + +This dish is very excellent with mutton instead of kid; the meat tastes +like venison if this recipe is followed: + +Put the meat, say a shoulder of mutton, to soak in a bottle of red +wine, with a sliced carrot, thyme, bay-leaves (4), six cloves, fifteen +peppercorns and a teaspoonful of vinegar, for two hours. Then bring the +liquor to the boil and just before it is boiling pour it over and over +the meat. Do this pouring over of hot liquor for two days. Then put the +meat in the oven with butter, pepper, and salt, till it is cooked. + +Sauce: Brown some onions in butter and pour in your liquor, but without +the carrot. Let it simmer for three-quarters of an hour, and pour it +through a sieve. Roll a nut of butter in flour and add little by little +the liquor you have from the meat, then a coffee-spoonful of meat +extract and two lumps of sugar. This sauce ought to be quite thick. It +is served with the meat. [_Mme. Vandervalle_.] + + + + +BAKED RABBIT + +Fry the pieces of rabbit, adding three onions, two medium potatoes, half +a glass of beer, a little water or stock, pepper and salt. Let it all +bake gently in an earthenware pot for two hours, and then thicken the +same with flour. It is an improvement to add when it is being cooked two +cloves, two bay-leaves, a pinch of nutmeg, and any fresh herbs, such as +thyme, parsley, mint. + +[_Mme. E. Maes_.] + + + + +CHICKEN A LA MAX + +Chop up some cold chicken into small squares, mix with a thick white +sauce, and let it heat. Put it on a hot dish and cover with fried +onions. Put chipped potatoes at the ends of the dish and a boiled +chicory at either side. This excellent dish has received distinction +also from its name, that of the heroic and ingenious burgomaster of +Brussels. + +[_M. Stuart_.] + + + + +RABBIT A LA BORDELAISE + +Cut a rabbit into joints, cover with vinegar, chop finely two small +onions, thyme, pepper, and salt, and a little grated nutmeg; let all +soak for twenty-four hours. + +Take out the joints and brown gently in a little dripping; when all are +nicely browned take one cupful of the marmalade and stew till tender +one and a half to two hours. When ready, strain off the sauce, thicken +nicely with flour, dish the rabbit, and pour over the sauce. + + + + +LAEKEN RABBIT + +Take a medium-sized rabbit, and have it prepared and cut into joints. +Put the pieces to soak for forty-eight hours in vinegar, enough to cover +them, with a sprinkle of fresh thyme in it and a small onion sliced +finely. After forty-eight hours, put one-quarter pound of fat bacon, +sliced, in a pan to melt, and when it has melted, take out any bits that +remain, and add to the melted bacon a bit of butter as big as an egg, +which let melt till it froths; secondly, sprinkle in a dessert-spoonful +of flour. Stir it over the fire, mixing well till the sauce becomes +brown, and then put in your marinaded pieces of rabbit. Add pepper and +salt and cook till each piece is well colored on each side. When they +are well colored, add then the bunch of thyme, the sliced onion and half +the vinegar that you used for soaking; three bay-leaves, one dozen dried +and dry prunes, five lumps of sugar, half a pint of water. Cover closely +and let it simmer for two hours and a half. + +[_A Belgian at Droitwich_.] + + + + +RABBIT + +Put the back and the hind legs of one or two rabbits in an oven, +covering the same first with a layer of butter (half inch thick) and +then with a layer of French mustard, pepper and salt. Roast by a good +fire for one hour, baste often with the juice from the meat and the +gravy. + + + + +HARE + +To be put in a pan in the oven: sauce, butter, and a quarter of a pint +of cream, pepper, salt and some flour to thicken the sauce. Before the +hare is put in the oven, cover it with a thin piece of bacon, which must +be taken away before the hare is brought to table. + +[_Mdlle. Breakers_.] + + + + +RUM OMELETTE + +This simple dish is much liked by gentlemen. Break five eggs in a basin, +sweeten them with castor sugar, pour in a sherry glassful of rum. Beat +them very hard till they froth. Put a bit of fresh butter in a shallow +pan and pour in your eggs. Let it stay on the fire just three minutes +and then slip it off on to a hot dish. Powder it with sugar, as you take +it to the dining-room. At the dining-room door, set a light to a big +spoonful of rum and pour it over the omelette just as you go in. It is +almost impossible to light a glass of rum in a hurry, for your omelette, +so use a kitchen spoon. + + + + +THE CHILDREN'S BIRTHDAY DISH + +Boil up a quart of milk, sweeten it with nearly half a pound of sugar, +and flavor with vanilla. Let it get cold. Beat up six eggs, both yolks +and whites, mix them with the milk, put it all in a fireproof dish +and cook very gently. Cover the top before you serve it with ratafia +biscuits. + + + + +A FRANGIPANI + +Put your saucepan on the table and break in it two eggs. Mix these with +two dessertspoonfuls of flour. Add a pint of milk, and put it on the +fire, stirring always one way. Let it cook for a quarter of an hour, +stirring with one hand, while with the other sprinkle in powdered sugar +and ground almonds. Turn out to get cold, and cut in squares. + + + + +APRICOT SOUFFLE + +This is good enough even for an English "dinner-party." Beat the whites +of six eggs stiffly. Take four dessert-spoonfuls of apricot jam, or an +equal quantity of those dried apricots that have been soaked and stewed +to a puree. If you use jam, you need not add sugar. If you use the dried +apricots, add sugar to sweeten. Butter a dish at the bottom, and when +you have well mixed with a fork the beaten whites and the apricot, put +it in a pyramid on the dish and bake for fifteen minutes in a moderate +oven. Powder with sugar. + + + + +STEWED PRUNES + +Prunes are very good done this way. Take a pound of prunes, soak them +twenty-four hours in water. Put them on the fire in a cupful of water +and half a bottle of light red wine, quarter of a pound of sugar and, +if you like it, a pinch of cinnamon or mixed spice. Let it all stew till +the liquor is much reduced and the prunes are well flavored. Let them +get cold, and serve them in a glass dish with whipped cream. + + + + +CHOCOLATE CREAM + +Take the whites of six eggs and beat them stiff, doing first one and +then another, adding to them three soup-spoonfuls of powdered sugar and +three sticks of chocolate that you have grated. If you have powdered +chocolate by you, use that, and taste the mixture to judge when it +is well flavored. Mix it all well in a cool place. To do this dish +successfully, make it just before you wish to serve it. + +[_Mdlle. Lust, of Brussels_.] + + + + +SEMOLINA SOUFFLE + +Boil up two pints of milk and fifteen lumps of sugar with a bit of +vanilla. Add three soup-spoonfuls of semolina, and let it boil for +fifteen minutes, while you stir it. Take it from the fire, and add to it +the yolks of two eggs and their whites that you have beaten stiffly. Put +it in the oven for a quarter of an hour, and serve it hot. + +[_Mdlle. Lust, of Brussels_.] + + + + +SNOWY MOUNTAINS + +Butter six circular rusks, and put on them a layer of jam. Beat the +whites of three eggs and place them on the rusks in the shape of a +pyramide. Put them in the oven and color a little. They must be served +hot. + +[_Mdlle. Lust, of Brussels_.] + + + + +RICHELIEU RICE + +Put three soup-spoonfuls of Carolina rice to swell in a little water, +with a pat of butter. When the rice has absorbed all the water, add a +pint of milk, sugar to sweeten, a few raisins, some chopped orange-peel, +and some crystallized cherries, or any other preserved fruit. Put all +on the fire, and when the mixture is cooked the rice ought to be creamy. +Add the yolk of an egg, stir it well, and pour all into a mold. Put it +to cool. Turn it out, and serve it with the following sauce, which must +be poured on the shape. + +A pint of milk, sugar, and vanilla; let it boil. Stir a soup-spoonful of +cornflour in water till it is smooth, mix it with the boiling milk, let +it boil while stirring it for a few minutes, take it from the fire, add +the yolk of an egg, and pour it on the rice shape. Serve when cold. + +[_Mdlle. Lust, of Brussels_.] + + + + +EXCELLENT PASTE FOR PASTRY + +Equal quantities of butter and flour, well mixed in a little beer; add +also a pinch of salt. Make this paste the day before you require it; it +is good for little patties and tarts. + +[_Mdlle. Le Kent_.] + + + + +CHOCOLATE CREAM + +(No. 2) + +Melt four penny tablets of chocolate in hot milk until it is liquid and +without lumps. Boil up a pint of milk with a stick of vanilla, a big +lump of butter (size of a walnut) and ten lumps of sugar. When this +boils, add the chocolate and keep stirring continually. Then take the +yolks of three eggs and well beat them; it is better to have these +beaten before, so as not to interfere with the stirring of your mixture. +Add your three yolks and keep on stirring, always in the same way. +Then pour the mixture into a mold that has been rinsed out in very cold +water, and let it stand in a cool place till set. + +[_Mrs. Emelie Jones_.] + + + + +BELGIAN GINGERBREAD + +1/2 pound cornflour 1/4 pound butter 1/4 pound white sugar 1 or 2 eggs +1/2 ounce ginger powder. + +Work all the ingredients together on a marble slab, to get the paste +all of the same consistency. Make it into balls as big as walnuts, +flattening them slightly before putting them into the oven. This sort of +gingerbread keeps very well. + +[_L. L. B. d'Anvers_.] + + + + +APPLE FRITTERS + +Put half pound of flour in a deep dish and work it with beer, beating it +well till there are no lumps left. Make it into a paste that is not very +liquid. Peel and core some good apples, cut them into rounds, put them +in the paste so that each one is well covered with it. Have a pan of +boiling fat and throw in the apple slices for two minutes. They ought +to be golden by then, if that fat has been hot enough. Serve them dusted +with powdered sugar and the juice of half a lemon squeezed on them. + +[_Mme. Delahaye_.] + + + + +FOUR QUARTERS + +Weigh four very fresh eggs and put them in an earthenware dish. Add +successively, sieved flour, fine sugar, and fresh butter, each one of +these items being of the same weight of the eggs--hence the name: Four +Quarters. With a wooden spoon, work these four ingredients, then let +them rest for five minutes. Turn it all into a buttered mold and let +it cook for five quarters of an hour in a gentle oven or in a double +saucepan. Turn it out, and eat it either cold or hot and with fruit. + +[_Georges Kerckaert_.] + + + + +SAFFRON RICE + +Wash the rice in cold water, heat it in a little water and add a dust of +salt. Flavor some milk (enough to cover the rice) with vanilla, and pour +it on the rice. Let it cook in the oven for an hour and a quarter. Take +it from the fire, and stir in the yolks only of two eggs, or of one +only, if wished. Sweeten the whole with sugar, and color it with a +little saffron. Turn it out, and let it get very cold. + +[_Paquerette_.] + + + + +SEMOLINA FRITTERS + +Quarter pound semolina, one and a half pints of milk, three eggs. Put +on the milk, and, as soon as it is boiling, drop the semolina in, in a +shower. Let it boil for a few minutes, stirring continually. Then add +the yolks of three eggs, and then the whites, which you have already +beaten stiff. Pour all on a dish, and cool. Have some boiling lard (it +is boiling when it ceases to bubble), and throw into it spoonsful of the +mixture. When they are fried golden, take them out, drain them a moment, +and sprinkle on some white sugar. + +[_Mme. Segers_.] + + + + +SPECULOOS + +(A Brussels recipe) + +Pound down half pound flour, four ounces brown sugar, three and a half +ounces butter, a pinch of nutmeg, and the same of mace and cinnamon in +powder. Add, as well, a pinch of bicarbonate of soda. Make the paste +into a ball, and cover it with a fine linen or muslin cloth, and leave +it till the following day. If you have no molds to press it in, cut it +into diamonds or different shapes, and cook them in the oven on buttered +trays. I believe waffle irons can be bought in London. + + + + +GAUFRES FROM BRUSSELS + +Mix in an earthern bowl half a pint of flour, five yolks of eggs, a +coffee-spoonful of castor sugar, half pint of milk (fresh), adding a +pinch of salt and of vanilla; then two ounces butter melted over hot +water. Then beat up the whites of four eggs very stiffly, and add them. +Butter a baking-tin or sheet (since English households have not got a +gaufre-iron, which is double and closes up), and pour in your mixture, +spreading it over the sheet. When the gaufre is nicely yellowed, take +it out and powder it with sugar. But to render this recipe absolutely +successful, the correct implement is necessary. + + + + +RICE A LA CONDE + +Simmer the rice in milk till it is tender, sweeten it, and add, for a +medium-sized mold, the yolks of two eggs. Let it thicken a little, and +stir in pieces of pineapple. Pour it into a mold, and let it cool. Turn +it out when it has well set, and decorate with crystallized fruits. Pour +round it a thin apricot syrup. + +[_Mme. Spinette_.] + + + + +PAINS PERDUS + +(Lost bread) + +Make a mixture of milk and raw eggs, enough to soak up in six rusks. +Flavor it with a little mace or cinnamon. Put some butter in a pan and +put the rusks in it to fry. Let them color a good brown, and serve them +hot with sugar dusted over them. + +[_Mme. Spinette_.] + + + + +FRUIT FRITTERS + +Peel some apples, take out the core and cut them in slices, powder them +on each side with sugar. You can use also pears, melons, or bananas. +Make a batter with flour, milk and eggs, beating well the whites; a +glass of rum and sugar to sweeten it. Put your lard on to heat, and when +the blue steam rises roll your fruit slices in the batter and throw them +into the lard. When they are golden, serve them with powdered sugar. + +[_Mme. Spinette_.] + + + + +MOCHA CAKE + +Take half a pound of fresh butter, four ounces of powdered sugar, and +work them well together. When they are well mixed, add the yolks of four +eggs, each one separately, and the whites of two. When the mixture is +thoroughly well done, add, drop by drop, some boiling coffee essence to +your taste. Butter a mold and line it with small sponge biscuits, and +fill it with alternate layers of the cream and of biscuits. Put it for +the night in the cellar before you serve it the following day. You can +replace the essence of coffee by some chocolate that has been melted +over hot water. + +[_Mme. Spinette_.] + + + + +VANILLA CREAM + +Sweeten well half a pint of milk and flavor it with vanilla. Put it to +boil. Mix in a dish the yolks of four eggs with a little cornflour. +When the milk boils, pour it very slowly over the eggs, mixing it well. +Return it all to the pan and let it get thick without bringing it to +the boil. Add some chopped almonds, and turn the mixture into a mold to +cool. + +[_Mme. Spinette_.] + + + + +RUM CREAM + +Take sponge biscuits and arrange them on a dish, joining each to the +other with jam. (You can make a square or a circle or a sort of hollow +tower.) Pour your rum over them till they are well soaked. Then pour +over them, or into the middle of the biscuits, a vanilla cream like the +foregoing recipe, but let it be nearly cold before you use it. Decorate +the top with the whites of four eggs sweetened and beaten, or use fresh +cream in the same way. + +[_Mme. Spinette_.] + + + + +PINEAPPLE A L'ANVERS + +Take some slices of pineapple, and cut off the brown spots at the edges. +Steep them for three hours in a plateful of weak kirsch, or maraschino, +that is slightly warmed. Cut some slices of plain cake of equal +thickness, and glaze them. This is done by sprinkling sugar over the +slices and placing them in a gentle oven. The sugar melts and leaves the +slices _glaces_. Arrange the slices in a circle, alternating pineapple +and cake, and pour over the latter an apricot marmalade thinned with +kirsch or other liqueur. This dish looks very nice, and if whipped cream +can be added it is excellent. + +[_L. L. B. Anvers_.] + + + + +POUDING AUX POMMES + +Take a pound of apples and peel them. Cook them, and rub them, when +soft, through a sieve to make them into a puree. Sweeten it well, and +scent it with a scrap of vanilla; then let it get cold. Beat up three +eggs, both whites and yolks, and mix them into your cold compote, and +put all in a dish that will stand the heat of the oven. Then place on +the top a bit of butter the size of a filbert and powder all over +with white sugar. Place the dish in an oven with a gentle heat for +half-an-hour, watching how it cooks. This dish can be eaten hot or cold. + +[_E. Defouck_.] + + + + +SOUFFLE AU CHOCOLAT + +Melt two tablets of chocolate (Menier) in a dessert-spoonful of water +over heat, stirring till the chocolate is well wetted and very thick. +Then prepare some feculina flour in the following way: Take for five or +six persons nearly a pint of milk. Sweeten it well with sugar; take two +dessert-spoonfuls of feculina. Boil the sweetened milk, flavoring it +with a few drops of vanilla essence. When it is boiled, take it from the +fire, and let it get cold, mixing in the flour by adding it slowly so +as not to make lumps. Put it back on a brisk fire and stir till it +thickens; add then the melted chocolate, and when that is gently stirred +in take off your pan, and again let it get cold. At the moment of +cooking the souffle, add three whites of eggs beaten stiff. Butter a +deep fireproof dish, and pour in the mixture, only filling up half of +the dish. Cook in the oven for fifteen minutes in a gentle heat, and +serve immediately. A tablet of Chocolat Menier is a recognized weight. + +[_Gabrielle Janssens_.] + + + + +A NEW DISH OF APPLES + +Take a pint of apple puree and add to it three well-beaten eggs, a taste +of cinnamon if liked, quarter of a pound of melted butter and the +same quantity of white powdered sugar. Mix all together and, taking a +fireproof dish, put a little water in the bottom of it and then some +fine breadcrumbs, sufficient to cover the bottom. Pour in your compote, +then, above that, a layer of fine breadcrumbs, and here and there a lump +of fresh butter, which will prevent the breadcrumbs from burning. Cook +for half-an-hour. + + + + +GOLDEN RICE + +Put a quart of milk to boil, and, when boiling, add half a pound of +good rice. When the rice is nearly cooked, add a pennyworth of saffron, +stirring it in evenly. This is excellent, eaten cold with stewed quinces +and cream. + +[_V. Verachtert_.] + + + + +BANANA COMPOTE + +Divide the bananas in regular pieces; arrange them in slices on your +compote dish, one slice leaning against the other in a circle. +Sprinkle them with sugar. Squeeze the juice of an orange and of half a +lemon--this would be sufficient for six bananas--and pour it over the +bananas. Cover the dish and leave it for two hours in a cold place. A +mold of cornflour or of ground rice may be eaten with this. + +[_Mme. Gabrielle Janssens_.] + + + + +RIZ CONDE + +For one and one-half pints of milk half a breakfast-cupful of rice. Let +it boil with sugar and vanilla; strain the whole. Add one-half pint of +cream, well beaten, five leaves of gelatine (melted). Mix the whole +and pour in a mold which has been wet. When turned out of the mold, put +apricots or other fruit on the top. Pour the juice over all. + +[_Mlle. Breakers_.] + + + + +CHOCOLATE CREAM + +10 leaves of gelatine, well melted and sifted. 1 pint cream, _well +beaten_. 3-1/2 sticks of chocolate melted with a little milk. + +Mix all the ingredients together and put them in a mold which has been +previously wet. + +[_Mlle. Breakers_.] + + + + +KIDNEY SOUFFLE + +Mince finely a veal kidney and add one-half pound of minced veal. Make +a brown sauce of flour and butter, and add the meat to it. Let it cool +a little, and add three well-beaten eggs, with a teaspoonful of rasped +Gruyere. Butter a mold, and sprinkle the inside with breadcrumbs, and +fill it with the mince. Leave it for three quarters of an hour in the +oven, or for an hour and a half in the double saucepan of boiling water. +Turn it out of the mold and serve with either a tomato or a mushroom +sauce. + +[_L. L. B. (d'Anvers)_.] + + + + +BAKED SOUFFLE + +Three eggs, two table-spoonfuls of powdered sugar and a thimbleful of +cornflour or feculina flour. The original recipe gives also one packet +of vanilla sugar, but as this may be difficult to get in England it will +be easier to add a few drops of vanilla essence when mixing. Mix the +yolks of eggs with the sugar for ten minutes, then add the whites, +stiffly beaten, stirring in very lightly, so as to let as much air as +possible remain in the mixture; sprinkle in the flour. Take a fireproof +dish, and butter it, and pour in the mixture, which place in a gentle +oven for a quarter of an hour. It is better to practice this recipe at +lest once before you prepare it at a dinner, on account of the baking. + +[_L. Verhaeghe._] + + + + +PEASANTS' EGGS + +For six people put on the fire two handfuls of sorrel, reduce it to a +puree, and add two dessertspoonfuls of cream, a lump of butter the +size of a pigeon's egg, pepper, salt. Take six hard-boiled eggs and, +crumbling out the yolks, add them to the sorrel puree. Place the whites +(which you should have cut longways) on a hot dish, and pour over them +the puree of sorrel; sprinkle the top with breadcrumbs, and put bits +of butter on it also. Place in the oven for ten minutes, and serve +garnished with tomatoes. + +[_Mlle. A. Demeulemeester._] + + + + +TWO RECIPES FOR TOMATOES AND EGGS + +Take some good tomatoes, but not too ripe. Cut them down from top +to bottom, take out the pulp, and in each half tomato put half a +hard-boiled egg. Arrange them on a dish, and pour round them a good +mayonnaise, to which you have added some chopped parsley. + +Take some tomatoes not too ripe, and cut them in half horizontally. Take +out the pulp, so that you have two half-cases from each tomato. Break an +egg into each tomato and sprinkle it well with cheese. Place them all in +the oven, till the eggs are set, and decorate with sprigs of parsley. + +[Mlle. A. Demeulemeester.] + + + + +TOMATOES AND EGGS + +Hard-boil some eggs and, while they are cooking, fry a large square +slice of bread in butter to make a large crouton. Peel the eggs when +they have been in boiling water for ten minutes. Pile them on the +crouton, and have ready a tomato sauce to pour over. + +Tomato Sauce: Gently stew two pounds of tomatoes and pass them through a +sieve, return them to the pan and stir in a mustard-spoonful of mustard, +a teaspoonful of vinegar, salt and pepper; heat well; and, if too thin, +thicken it with flour to the right consistency. + +[_Mme. van Praet._] + + + + +MUSHROOM OMELETTE + +Toss the sliced mushrooms in butter, adding, if you wish, a little +mushroom ketchup. Break the eggs in a pan and beat them lightly +together, and cook for three minutes over a good fire. Slip the omelette +on a hot dish, spread with butter. + + + + +ASPARAGUS OMELETTE + +This is made quite differently. Cook the asparagus-tops in salt and +water and drain them. Roll them in a little bechamel sauce. Break your +eggs into the pan into which you have put a little butter; stir them +with a fork in your left hand, adding salt and pepper with your right. +This will only take a minute. Add the asparagus-tops in the thick sauce; +this will take another minute. Roll or fold up the omelette and slip it +on a hot buttered dish. + +[_Mme. van Praet._] + + + + +STUFFED EGGS + +Hard-boil your eggs, allowing half an egg for each person. Take out the +yolk. While they are boiling and afterwards cooling in water, make a +small quantity of mayonnaise sauce. Peel the eggs, cut them through +lengthways, and take out the yolks. Crumble these with a little chopped +herbs, and add the mayonnaise. Fill the eggs with this mixture, and +place them in a dish with chopped lettuce round it, to which you may add +a little more of the sauce. + +[_Mme. van Marcke de Lunessen_.] + + + + +POACHED EGGS, TOMATO SAUCE + +Make some rounds of toast and butter them; place on each a slice of +tongue or of ham. Keep these hot, and poach as many eggs as you require. +Slip each egg on the toasts, and cover them quickly with a highly +seasoned tomato sauce. + +[_Mme. van Marcke de Lunessen_.] + + + + +EGGS AND MUSHROOMS + +Pick over half a pound of mushrooms, cut them in small pieces like dice, +and put them to stew in the oven with plenty of butter, pepper, and +salt. Make a thick white sauce, and you may add to it the juice from the +mushrooms when they are cooked; then stir in the mushrooms. Take three +hard-boiled eggs, and separate yolks from whites. Put into a shallow +vegetable-dish the whites cut up in small pieces, pour over them the +bechamel with the mushrooms, and finish up by sprinkling over the top +the hard-boiled yolks, which you have crumbled up with a fork. + +[_Mme. Braconniere_.] + + + + +BELGIAN EGGS + +Make some scrambled eggs, and place them on a very hot dish, and pour +round them a thick tomato sauce. Decorate the dish quickly with thick +rounds of tomato. + + + + +EGGS A LA RIBEAUCOURT + +Butter some little paper cases, and let them dry in the oven. Put into +each one a pat of butter and let it melt lightly. Break an egg into each +case, taking care not to break the yolk, and put a bit of butter on each +yolk. Place in a quick oven till the whites are half set. At the moment +of serving take them out, and have ready some minced tongue or ham, to +sprinkle on them, and decorate with a big bit of truffle. + + + + +TO USE UP REMAINS OF MEAT + +Cut in slices the remains of any cold meat, such as pork, beef, veal, +ham, or mutton. Melt in a pan a bit of salt butter the size of a walnut, +and put in it an onion cut into fine slices; let it get brown in the +hot butter. In another pan put a larger piece of butter rolled in a +soup-spoonful of flour; add to it the onion and butter, and add enough +water to prevent the sauce from getting very thick. Add, if you wish +it, a teaspoonful of meat-extract and a pinch of salt. Have ready some +mashed potatoes, but let them be very light. Place the slices of meat in +a fireproof dish, pour the sauce on them, then the mashed potatoes, and +put the dish in the oven, all well heated through. This is called in +Belgium "_un philosophe_." + +[_Paquerette_.] + + + + +VEAL WITH ONIONS + +Take a lump of butter the size of an egg, and let it color in a +saucepan. Slice some onions and fry them in another pan. When fried, +add them to the butter with some sliced carrots, a few small onions, and +your pieces of veal, salt, and pepper. Add a small quantity of water, +and close the lid on the saucepan. When the meat is tender, you can +thicken the sauce with a little flour. This is a good way to use veal +that is hard, or parts that are not the best cuts. + +[_Paquerette_.] + + + + +VEAL CAKE + +Mince very finely three pounds of raw veal and one-fourth pound of pork. +It is better to do this at home than to have it done at the butcher's. +Put two slices of bread to soak in milk, add two yolks of eggs and the +whites, pepper and salt. Mix it well, working it for ten minutes. Then +let it rest for half-an-hour. Put it in a small stewpan, add a lump of +butter the size of a pigeon's egg, and put it in the oven. It will be +ready to serve when the juice has ceased to run out. + +[_Paquerette_] + + + + +TO USE UP COLD MEAT + +Take a fresh celery, wash it well, and remove the green leaves. Let it +boil till half-cooked in salted water. Drain it on a sieve, and then cut +it lengthways, and place minced meat of any kind, well seasoned, between +the two pieces. Tie them together with a thread and let them cook again +for a quarter of an hour, this time either in the same water and gently +simmered, or in the oven in a well-buttered dish. Other people, to avoid +the trouble of tying the two halves, spread the mince on each half and +cook it in the oven, laid flat in a fireproof dish. In this case put a +good lump of butter on each portion of mince. + +[_L. Verhaeghe._] + + + + +FLEMISH CARBONADE + +Put two onions to color in butter or in hot fat. Then add to them the +beef, which you have cut into pieces the size of a small cake. Let it +cook for a few minutes, then add pepper, salt, a carrot sliced, and +enough water to allow the meat to cook gently by the side of the fire, +allowing one and one-half hours for one and one-half pounds of meat. Ten +minutes before serving add to the sauce a little meat-juice or Liebig. +You may at the same time, if it is wished, cook potatoes with the meat +for about twenty minutes. Serve it all in a large dish, the meat in +the center and the potatoes round. The sauce is served separately, and +without being passed through the sieve. + +[_L. Verhaeghe._] + + + + +A USE FOR COLD MUTTON + +Cut the mutton into neat pieces, take away all fat and skin. Fry in +butter and add all sorts of vegetables in dice, with thyme, bay-leaves, +and parsley. Let all this stew very gently for two hours; you must add +more stock or water to prevent it getting dry. Keep the lid of the pan +on and, half-an-hour before serving, put in peeled potatoes. This dish +is served very liquid. + +[_Mme. Spinette_.] + + + + +FLEMISH CARBONADES + +Take four pounds of beef--there is a cut near the neck that is suitable +for this recipe. Cut the meat in small pieces (square) and fry them in +a pan. In another pan put a piece of refined fat and fry in it five big +onions that you have finely chopped. When these are well browned, add to +them the meat, sprinkling in also pepper, salt, mixed herbs. Cover all +with water, and let it cook for an hour with the lid on. After an hour's +cooking, add half a glass of beer, a slice of crumb of bread with a +light layer of mustard and three tablespoonfuls of best vinegar. Let +it cook again for three quarters of an hour. If the sauce is not +thick enough, add a little flour, taking care that it boils up again +afterwards. + + + + +FISH + +When there remains any cold fish, take away all skin and bones, mixing +the flesh with salt, butter, pepper, and one or two raw eggs as you +wish. Take some small fireproof cases and place in each some lemon-juice +with a little melted butter and grated breadcrumbs. Bake the cases till +the top of the fish is of a golden color. + + + + +REMAINS OF FISH + +Make a good white sauce, add pepper, salt, and a little nutmeg and juice +of a lemon. Add then your remains of fish and a few pickled shrimps. +Fill some shells with it and sprinkle over the top a good powdering of +grated Gruyere cheese. Lay a pat of butter in the middle of each shell +and put them in the oven. When they are colored a good golden brown, +serve them decorated with parsley. + +[_Mme. Lekent_.] + + + + +GOOD RISSOLES + +Mince any cold meat, adding to a pound of it one-half pound of fresh +lean pork, a chopped shallot and parsley, salt, pepper, a little nutmeg, +and bind with an egg, both yolk and white. Form into balls, and dip +them in flour, then color them in some butter, and when they are nicely +browned pour into the butter a little stock or meat-juice and water. Let +them gently cook in it for ten minutes, and serve. + +[_Mme. Lekent_.] + + + + +CROQUETTES OF BOILED MEAT + +I think that boiled meat when cold is often neglected as being +tasteless, but, prepared as I will show you, it will deserve your +approval. + +Mince your boiled meat and put it into a thick white sauce well-spiced +with pepper, salt, and nutmeg, and let it remain for two hours. Then +prepare your croquettes by rolling the mixture in white of egg and fine +breadcrumbs. Put a piece of butter in the saucepan, sufficient to take +all the croquettes, and let them brown in it for about ten minutes. A +white sauce served with them is a good addition. + +[_Mlle. A. Demeulemeester_.] + + + + +CARBONADES DONE WITH BEER + +Cut the meat into slices that are thin rather than thick. Mince two +big onions and fry them till brown; then fry the slices till they are +colored on both sides. Pour on them first some beer, then a dash of +vinegar, adding thyme, pepper, and salt, and throw in also a slice of +crust of bread, which you have spread with mustard. Let this all simmer +for three hours. + +[_Mme. Segur_.] + + + + +WALLOON ENTREE + +Make some toasted bread, either cut in rounds or in squares, and butter +them. Cut some slices of salt beef, or, better still, ham, and put them +on top; spread the meat with a good layer of grated cheese, and over +that place another piece of buttered toast of corresponding shape. +Melt some butter in a small saucepan and fry the rounds till they are +golden-brown. + +[_Mme. E. Maes_.] + + + + +SCRAPS OF MEAT + +Your scraps of meat must be cut small or roughly minced; add to them a +little sausage-meat, about a quarter as much, and a slice of white crumb +bread that you have dipped in water or milk, and well drained. If eggs +are not too dear, add two eggs, mixing them with the meat. Place the +dish in the oven for half-an-hour--but it must be a slow oven--and take +care that the meat does not become dry. + +[_V. Verachtert_.] + + + + +FRICADELLE + +For one pound of minced pork take one and one-half pounds of minced +veal; cut three slices of white bread the thickness of nearly an inch, +and crumble them up; two raw eggs, pepper and salt. Mix it all well, +and place it in the oven for half-an-hour. If you eat this hot, serve it +with a gravy sauce. If you wish for a supper-dish, put salad round the +meat. + + + + +CHICORY AND HAM WITH CHEESE SAUCE + +Cook the chicories gently in butter till they are done. Then take each +one, and roll it in a slice of ham, and put them in a fireproof dish. +Then make a very good white sauce of flour and butter and milk, adding +cheese to flavor it strongly, and the yolk of an egg. Pour this sauce +over the chicory, and place the dish in the oven. Let it turn brownish, +and then serve it directly. + +[_Mme. Vandervalle_.] + + + + +CROQUETTES OF VEAL + +Make first of all a very thick white sauce of flour, milk, and butter, +not forgetting also salt and pepper; when it is very thick add grated +Gruyere cheese, in the proportion of a heaped teaspoonful of this to a +breakfast-cupful of sauce. Take it off the fire, and stir in first of +all the juice of a lemon, and then the yolk of an egg. Let it get cold. +Then mince up finely your veal, or, indeed, any lean meat. Mix it well +with the sauce, and make croquettes of it. Then roll each in the white +of egg that you have left, and then in grated breadcrumbs, and fry in +deep fat. + +[_Mme. Vandervalle_.] + + + + +ENTREE (CROQUE-MONSIEUR) + +Cut out some rounds of crumb of bread, of equal size, with a tin cutter; +or, failing that, with a wine-glass. Butter all the rounds and sprinkle +them with grated cheese--for preference with Gruyere. On half the number +of rounds place a bit of ham cut to the same size. Put a lump of butter +the weight of egg into a pan, and fry with the rounds in it, till they +become golden. When they are a nice color, place one round dressed with +cheese on a round dressed with ham, so as to have the golden bread both +above and below. Serve them very hot, and garnished with fried parsley. + +[_E. Defouck_.] + + + + +HOT-POT + +Before putting in your meat, cook in the water a celery, four leeks, +two onions, two turnips, two carrots; then add the meat, with pepper and +salt, and stew gently for three hours. If you can put in a marrow-bone +as well, that will give the soup a delicious flavor. + +[_V. Verachtert_.] + + + + +HOCHE POT + +One pound of fresh pork, one pound rump (flank) of beef, one pound rump +of veal, two onions, one celery, four leeks, two or three carrots, two +or three turnips, according to the size, a few Brussels sprouts, five +or six potatoes, according to the number of persons. Let the water boil +before putting in the meat, and cut all the vegetables in cubes of the +same size, like cubes of sugar. Let simmer only, for three hours; it is +delicious and makes a dinner. + +[_V. Verachtert_.] + + + + +BOUCHEES A LA REINE + +Get some little cases from the pastry-cook of puff paste, which are to +be filled with sweetbread cut in dice. It is a good plan to heat the +cases before filling them. + +The filling mixture. Cook the sweetbreads in water with pepper and salt, +till done, skin them and cut in dice. Prepare a good bechamel sauce, +seasoned with the juice of a lemon, and add to it a few mushrooms that +have been fried in butter. Heat the dice of sweetbread in this sauce and +fill the cases with it. Put them back in the oven to get quite hot. + + + + +HOCHE POT OF GHENT + +Clean two big carrots and cut them into small pieces, the same for two +turnips, four leeks, two celeries, and a good green cabbage, only using +the pale leaves. Wash all these vegetables well in running water, two +or three times, and put them on the fire in three and one-half pints of +water. Add salt, and let it cook for an hour. At the end of this time, +add a good piece of pork weighing perhaps three pounds--for choice let +it be cutlets. You can also add a pig's trotter. Let it cook for another +hour, taking care that the meat remains below the water. At the end +of that time, and half-an-hour before you wish to eat it, add potatoes +enough to be three for each person. Watch the cooking so as to see that +the potatoes do not stick, and finish the seasoning with pepper and +salt. + +[_Georges Kerckaert_.] + + + + +CARBONADE OF FLANDERS + +Cut your beef into small neat pieces. Mince some onions finely, and for +five or six people you would add two bay-leaves, two cloves, pepper, +salt; simmer gently for three hours in water, and at the end of that +time bind the sauce with cornflour. Some people like the sauce to be +thickened instead with mustard. + +[_V. Verachtert._] + + + + +HEADLESS SPARROWS + +Take two pounds of beef, which must be lean and cut in thin slices. Cut +your slices of beef in pieces of five inches by three. Put in the middle +of each piece a little square of very fat bacon, a sprig of parsley, +pepper and salt. Roll up the slices and tie them round with a thread so +that the seasoning remains inside. Melt in a pan a lump of butter the +size of a very big egg. Let it get brown and then, after rolling the +beef in flour, put them in the butter. Let them cook thus for five +minutes, add half a pint of water, and let them simmer for two hours. +Fill up with water if it becomes too dry. Before serving, take great +care to remove the threads. + +[_A Belgian at Droitwich._] + + + + +MUTTON STEW + +Take two pounds of mutton, the breast or one of the inferior parts will +do as well as a prime piece. Put in an earthenware pan a lump of butter +as big as an egg, and let it color. Cut the mutton in pieces and let +them color in the butter, adding salt and pepper, a few onions or +shallots. When all is colored, add at least a pound of turnips, cut in +slices, with about a pint of water. Let it boil up till the turnips are +tender. Then add two and one-half or three pounds of potatoes; salt and +pepper these, but in moderation, if the meat has been already salted +and peppered. Add some thyme and bay-leaves, and let them all cook very +gently till the potatoes are tender. When these are cooked, take out the +pieces of meat, mix the turnips and potatoes, so as to make a uniform +mixture; then place the meat on the top of the mixture, and serve it. +_N.B._ It is necessary to watch the cooking of this dish very carefully, +so that you can add a little water whenever it becomes necessary, for if +one leaves the preparation a little too dry it quickly burns. + +[_A Belgian at Droitwich._] + + + + +HOCHE POT GANTOIS + +(For eight or nine persons) + +Take one pound beef, one pound salt pork, and one pound mutton; cut into +pieces about three inches by two, let it boil, and skim. Take two or +three carrots, one large turnip, one large head of celery, three or four +leeks, a good green cabbage, cut in four, the other vegetables cut into +pieces of moderate size, not too small; put them in with the meat, and +see that they are first covered by the water. Let it boil for three +to four hours, and three quarters of an hour before dishing, add some +potatoes cut in pieces. + +To dish: Place the meat in the center of a flat dish, and the vegetables +around; serve the liquid in a soup-tureen. This dish should be eaten out +of soup plates, as it is soup and meat course at one time. + + + + +CHINESE CORKS + +Make a thick white sauce, and when it has grown a little cold, add the +yolk of one egg, and a few drops of lemon-juice. Sprinkle in a slice of +stale bread, and enough grated cheese to flavor it strongly, and leave +it to cool for two hours. Then shape into small pieces like corks, +dip them into the beaten whites of your egg, and then into grated +breadcrumbs. Have ready some hot fat, or lard, and fry the cheese-balls +in it till they are golden. + +[_Mme. Limpens._] + + + + +LIMPENS CHEESE + +Take a roll and, cutting it in slices, remove the crusts so that a +round of crumbs remain. Butter each slice, and cover it well with grated +cheese, building up the slices one on the top of the other. Boil a +cupful of milk, with pepper, salt, and a little nutmeg; when boiled, +pour it over the bread till it is well soaked. Put them in the oven, for +quarter of an hour, according to the heat of the oven and the quantity +you have. You must pour its juice over it every now and then, and when +the top is turning into a crust, serve it. + +[_Mme. Limpens._] + + + + +CHEESE SOUFFLE + +Take two good soup-spoonfuls of flour, and mix it with half a teacupful +of milk; melt a lump of butter, the size of a filbert, and add that, +then enough grated cheese to your taste, and the yolks of four eggs. +Add at the last the whites of the four eggs, beaten stiffly; pepper and +salt. Butter a mold, put in your mixture, and let it cook for one hour +in a saucepan, surrounded with boiling water, and the lid on. Then turn +out the souffle, and serve with a mushroom sauce. The sauce is a good +white sauce, to which you add already cooked mushrooms. Clean them first +of all, chop them, and cook them till tender in butter; and their own +juice; then throw them into the sauce, and pour it over your souffle. + +[_Mme. Vandervalle._] + + + + +CHEESE CROQUETTES + +Make a thick bechamel sauce, and be sure that you cook it for ten +minutes, constantly stirring. Add, till well flavored, some Gruyere and +Parmesan cheese, mixed and grated. Let it all get cold. Then roll +this mixture into the shape of carrots; roll them in finely-grated +breadcrumbs, and fry them in hot lard or refined fat. Lay them on a hot +dish, and, at the thicker end of each carrot stick in a sprig of parsley +to look like the stalk. + +[_Mme. van Marcke de Lunessen._] + + + + +CHEESE FONDANTS + +For twelve fondants make a white sauce with two soupspoons of flour and +milk. Add to it the yolks of three eggs. Stir in four ounces of mixed +Gruyere cheese, and Parmesan, grated very finely. Add at the end the +juice of half a lemon, and a dust of cayenne. Let it all grow cold. Then +make little balls with this paste and roll them in breadcrumbs. Throw +them in a pan of boiling fat, where they must remain till they are a +good golden color. Drain them, keeping them hot, and serve quickly. + +[_Madame Emelie Jones_] + + + + +CHEESE SOUFFLE + +Grate half a pound of Gruyere cheese. Mix in a cup of milk a +dessert-spoonful of flour; beat four whole eggs, and add first the +cheese, and then the flour and milk mixture. Season with pepper and +salt, and put all into a mold. Let it cook in a saucepan of boiling +water for an hour and a half. Then at the end of this time put it in the +oven for half an hour. + +[_Madame Emelie Jones_.] + + + + +POTATOES AND CHEESE + +Wash some raw potatoes, peel them, cut them into very thin round slices. +Take a dish which will stand the oven, and be nice enough to go on the +table, and put in it a layer of the slices sprinkled with pepper, salt, +a little flour, and plenty of grated Gruyere. Continue in this way, +finishing with a layer of cheese, and a little flour. Put the dish in +the oven, which must not be a very hot one, and cook gently. + +For a medium pie dish you will find that half an hour will be sufficient +to cook the potatoes. + +[_Madame Emelie Jones_.] + + + + +YORK HAM, SWEETBREADS, MADEIRA SAUCE + +Heat the ham in a double saucepan (bain marie). Boil the sweetbreads, +blanch them and let them fry in some butter. + +Take flour and butter and melt them to a thick sauce, adding a tumbler +of water and Liebig which will turn your sauce brown. Fry half a pound +of mushrooms in butter and when brown, add them and the liquor to your +sauce with a good glass of madeira or sherry. Place your ham in the +middle of the dish, surround it with the sweetbreads, and pour over all +the Madeira sauce. + +[_Mme. Vandervalle_.] + + + + +HAM WITH MADEIRA SAUCE + +Cook some macaroni or spaghetti, with salt and pepper. Make a brown +sauce, using plenty of butter, for this dish requires a great deal of +sauce, and add to your "roux" some tomatoes in puree (stewed and run +through a sieve), a little meat extract, some fried mushrooms, a few +drops of good brandy or madeira to your taste. Let your slices of ham +heat in this sauce, and when ready, place them in the middle of a flat +dish, put the mushrooms or spaghetti round, and put the sauce, very hot, +over the ham. + +[_Madame Spinette._] + + + + +A DIFFICULT DISH OF EGGS + +And yet this is only fried eggs after all! Put some oil on to heat; if +you have not oil use butter, but oil is the best. When the bluish steam +rises it is hot enough. Break an egg into a little flat dish, tip up +the frying pan at the handle side, and slip the egg into it, then with a +wooden spoon turn the egg over on itself; that is, roll the white of it +over the yolk as it slips into the pan. If you cannot manage this, let +the egg heat for a second, and then roll the white over the yolk with a +wooden spoon. Do each egg in this way, and as soon as one is done let it +drain and keep warm by the fire. When all are done put them in a circle, +in a dish, and pour round them a very hot sauce, either made with +tomatoes, or flavored with vinegar and mustard. + + + + +COUNTRY EGGS + +Make a white sauce thickly mixed with onions, such as you would eat in +England with a leg of mutton, but do not forget a little seasoning of +mace. Make a high mold of mashed potatoes, and then scoop it out from +the top, leaving the bottom and high sides of the vegetable. While your +sauce is kept by the fire (the potatoes also), boil six eggs for two +minutes, shell them, and you will find the whites just set and no more. +Pour the onion sauce into the potato, and drop in the whole eggs and +serve very hot. + + + + +FRENCH EGGS + +Put a lump of butter the size of an egg in a fireproof dish, mixing in +when it is melted some breadcrumbs, a chopped leek, the inside of three +tomatoes, pepper and salt. Let it cook for three or four minutes in the +oven, then stir in the yolks of two eggs, and let it make a custard. + +Then break on the top of this custard as many eggs as you wish; sprinkle +with pepper and salt. Let it remain in the oven till these last +are beginning to set. Take out the dish, and pass over the top the +salamander, or the shovel, red hot, and serve at once. I have seen this +dish with the two extra whites of eggs beaten and placed in a pile on +the top, and slightly browned by the shovel. + + + + +OEUFS CELESTES + +(Hommage a Sir Edward Grey) + +Gently boil a quantity of the very best green peas in good gravy; as the +gravy becomes reduced, add, instead, butter. Do not forget to have put +a lump of sugar in every pint of gravy. When the peas are done break on +them the required number of fresh eggs, with pepper and salt. Place all +in a double saucepan, till the eggs are just done. It is a pity that in +England there are no cooking pots made, which will hold fire on the top, +so that a dish, such as this, becomes easily done in a few minutes. + + + + +PETITES CAISSES A LA FURNES + +Take a small Ostend rabbit, steep it in water as usual, and boil it +gently in some white stock, with a good many peppercorns. When it is +cold chop the meat up into small dice; add to it about a quarter of the +amount of ham, and the whites of two hard-boiled eggs, all cut to the +same size. + +Moisten the salpicon with a good white sauce made with cream, a little +lemon juice, pepper and salt. + +The little paper cases must have a ring of cress arranged, about a +quarter of an inch thick; the salpicon, put in carefully with a small +spoon, will hold it in place. + +Fill the cases to the level of the cress leaves, and decorate with a +Belgian flag made as follows: + +Make some aspic jelly with gelatine, tarragon vinegar, and a little +sherry. Color one portion with paprika or coralline, pepper; a second +part with the sieved yolks of two hard-boiled eggs, and the remainder +with rinsed pickled walnuts, also passed through a wire sieve. Pour the +red jelly into a small mold with straight sides; when it is almost set +pour in the yellow aspic, and when that is cold pour in the black. When +the jelly is quite cold, turn it out, slice it, and cut it into pieces +of suitable size. If you make too much aspic it can decorate any cold +dish or salad. The walnut squash looks black at night. + +[_Margaret Strail, or Mrs. A. Stuart._] + + + + +FLEMISH CARROTS + +Take some young carrots, wash and brush them as tenderly as you would +an infant, then simmer them till tender in with pepper and salt. When +cooked, draw them to the side of the fire and pour in some cream to make +a good sauce. If you cannot use cream, take milk instead and stir with +it the yolk of an egg. To thicken for use, add a pinch of sugar and some +chopped parsley. + + + + +AUBERGINE OR EGG PLANT + +This purple fruit is, like the tomato, always cooked as a vegetable. It +is like the brinjal of the East. It is hardly necessary to give +special recipes for the dressing of aubergines, for you can see their +possibilities at a glance. They can be stuffed with white mince in a +white sauce, when you would cut the fruit in half, remove some of the +interior, fill up with mince and sauce, replace the top, and bake for +twenty minutes, or simply cut in halves and stewed in stock, with pepper +and salt they are good, or you can simmer them gently in water and when +ready to serve, pour over them a white sauce as for vegetable marrow. If +they are cheap in England the following entree would be inexpensive and +would look nice. + + + + +EGG PLANTS AS SOUFFLE + +Wash the fruit, cut them lengthways, remove the inside. Fill each +half with a mixture made of beaten egg, grated cheese, and some fine +breadcrumbs, and a dash of mustard. Put the halves to bake for a quarter +of an hour, or till the souffle mixture has risen. When cooked place +them in an oval dish with a border of rice turned out from a border +mold. + + + + +POTATO CROQUETTES + +Cook your potatoes, rub them through the sieve, add pepper and salt, +two or three eggs, lightly beaten, mixing both yolks and whites, and +according to the quantity you are making a little butter and milk. Work +all well and let it get cold. Roll into croquettes, roll each in beaten +egg, then in finely grated breadcrumbs, and let them cook in boiling fat +or lard. + +[_Madame Emelie Jones._] + + + + +PUREE OF CHESTNUTS + +Make a little slit in each chestnut, boil them till tender, then put +them in another pan with cold water in it and replace them on the fire. +Peel them one by one as you take them out, and rub them through a sieve, +pounding them first to make it easier, add salt, a good lump of butter +and a little milk to make a nice puree. This is very good to surround +grilled chicken or turkey legs, or for a salmi of duck or hare. + + + + +HORS D'OEUVRES + +The attractive "savory" of English dinner tables finds its counterpart +apparently in egg and fish dishes served cold at the beginning of a +meal, and therefore what we should call hors d'oeuvres. + + + + +POTATO DICE + +Boil your potatoes and let them be of the firm, soapy kind, not the +floury kind. When cooked, and cold, cut them into dice, and toss them in +the following sauce: + +Take equal quantities of salad oil and cream, a quarter of that amount +of tarragon vinegar, a pinch of salt, and a few chopped capers. Mix very +well, and pour it on the dice. You may vary this by using cream only, in +which case omit the vinegar. Season with pepper, salt, celery seed, and +instead of the capers take some pickled nasturtium seed, and let that, +finely minced, remain in the sauce for an hour before using it. + + + + +ANCHOVIES + +Fillets of these, put in a lattice work across mashed potato look very +nice. Be sure you use good anchovies preserved in salt, and well washed +and soaked to take away the greater part of the saltness; or, if you can +make some toast butter it when cold, cut it into thin strips, and lay +a fillet in the center. Fill up the sides of the toast with chopped +hard-boiled yolk of egg. + + + + +ANCHOVY SANDWICHES + +Cut some bread and butter, very thin, and in fingers. Chop some +water-cress, lay it on a finger, sprinkle a little Tarragon vinegar and +water (equal quantities) over it, and then lay on a fillet of anchovy, +cover with more cress and a finger of bread and butter. Put them in a +pile under a plate to flatten and before serving trim the edges. + + + + +ANCHOVY ROUNDS + +Make some toast, cut it in rounds, butter it when cold. Curl an anchovy +round a stewed olive, and put it on the toast. Make a little border of +yolk of egg boiled and chopped. + + + + +ANCHOVY BISCUITS + +Made as you would make cheese biscuits, but using anchovy sauce instead +to flavor them. If you make the pastry thin you can put some lettuce +between two biscuits and press together with a little butter spread +inside. + + + + +ANCHOVY PATTIES + +Make some paste and roll it out thinly. Take a coffee cup and turning it +upside down stamp out some rounds. Turn the cup the right way again, +and put it on a round. Then you will see an edge of paste protruding all +round. Turn this up with the end of a fork, which makes a pretty little +edge. Do this with all, and fill the shallow cases then made with a good +mayonnaise sauce in which you have put chopped celery and potato, and a +small quantity of chopped gherkins. Lay three fillets of anchovy across +each other to form a six-pointed star and season highly with cayenne +pepper. + +All the above recipes can be followed using sardines instead of +anchovies, and indeed one can use them in many other ways, with eggs, +with lettuce, with tomatoes. As anchovies are rather expensive to buy, +I give a recipe for mock anchovies, which is easy to do, but it must be +done six months before using the fish. + + + + +MOCK ANCHOVIES + +When sprats are cheap, buy a good quantity, what in England you would +call a peck. Do not either wipe or wash them. Take four ounces of +saltpeter, a pound of bay salt, two pounds of common coarse salt, and +pound them well, then add a little cochineal to color it, pound and mix +very well. Take a stone jar and put in it a layer of the mixture and +a layer of the sprats, on each layer of fish adding three or four bay +leaves and a few whole pepper-corns. Fill up the jar and press it all +down very firmly. Cover with a stone cover, and let them stand for six +months before you use them. + + + + +CUCUMBER A LA LAEKEN + +Take a cucumber and cut it in pieces two inches long, then peel away the +dark green skin for one inch, leaving the other inch as it was. Set up +each piece on end, scoop it out till nearly the bottom and fill up with +bits of cold salmon or lobster in mayonnaise sauce. Cold turbot or any +other delicate fish will do equally well or a small turret of whipped +cream, slightly salted, should be piled on top. This dish never fails to +please. + + + + +HERRING AND MAYONNAISE + +Take some salt herring, a half for each person, and soak them for a day +in water. Skin them, cut them open lengthwise, take out the backbone, +and put them to soak in vinegar. Then before serving them let them lie +for a few minutes in milk, and putting them on a dish pour over them a +good mayonnaise sauce. [_Mlle. Oclhaye._] + + + + +SWEET DRINKS AND CORDIALS. ORGEAT + +Blanch first of all half a pound of sweet almonds and three ounces of +bitter, turn them into cold water for a few minutes; then you must pound +them very fine in a stone mortar, if you have a marble one so much the +better, and do it in a cool place. + +You must add a little milk occasionally to prevent the paste from +becoming oily, then add three quarts of fresh milk, stirring it in +slowly, sweeten to your taste, and then putting all into a saucepan +clean as a chalice, bring it to the boil. + +Boil for ten minutes, and then stir till cold, strain it through finest +muslin, and then add two good glasses of brandy. Bottle and keep in a +dark place. + + + + +HAWTHORN CORDIAL + +When the hawthorn is in full bloom, pick a basketful of the blooms. Take +them home, and put the white petals into a large glass bottle, taking +care that you put in no leaves or stalks. When the bottle is filled to +the top do not press it down, but pour in gently as much good French +Brandy as it will hold. Cork and let it stand for three months, then +you can strain it off. This is good as a cordial, and if you find it too +strong, add water, or sweeten it with sugar. + + + + +DUTCH NOYEAU + +Peel finely the rinds of five large lemons, or of six small ones, then +throw on it a pound of loaf sugar that you have freshly pounded, two +ounces of bitter almonds, chopped and pounded; mix these with two quarts +of the best Schnappes or Hollands, and add six tablespoonfuls of boiling +milk. + +Fill your jars with this, cover it close, and put it in a passage or +hall, where people can shake it every day. + +Leave it there for three weeks, and strain it through some blotting +paper into another bottle. It will be ready to drink. + + + + +LAVENDER WATER + +Take a large bottle, and put in it twelve ounces of the best spirits of +wine, one essence of ambergris, twopennyworth of musk, and three drachms +of oil of lavender. + +Cork it tightly, put in a dark place, and shake it every day for a +month. This is really lavender spirit, as no water is used. + + + + +HOT BURGUNDY + +Take half a pint of good Burgundy wine, put it to boil with two cloves, +and a dust of mixed spice, sweeten to taste with some powdered sugar. +If you like add a quarter of the quantity of water to the wine before +boiling. + + + + +CREME DE POISSON A LA ROI ALBERT + +Take a fresh raw whiting, fillet it, and pass the flesh through a wire +sieve. + +For a small dish take four ounces of the fish, mix them lightly with +four tablespoonfuls of very thick cream, adding pepper and salt. Fill +an oval ring mold, and steam gently for twenty minutes, under buttered +paper. + +Have some marine crayfish boiled, shell the tails, cut them in pieces, +removing the black line inside. Cut three truffles into thick slices, +heat them and the crayfish in some ordinary white sauce, enriched with +the yolk of a raw egg, pepper and salt, and one dessertspoonful of +tarragon vinegar. This must not be allowed to boil. When the cream is +turned out into a hot silver dish, pour the ragout into the center, and +put a hot lid on. + +This dish, and that on page 86-87, has been composed by a Scotch lady in +honor of the King of the Belgians. Not every cook can manage the cream, +but the proportions are exact, and so is the time. + +[_Mrs. Alex. Stuart._] + + + + +FISH AND CUSTARD + +Boil up the trimmings of your fish with milk, pepper and salt. Strain it +and add the yolks of eggs till you get a good custard. Pour the custard +into a mold, and lay in it your fish, which must already be parboiled. +If you have cold fish, flake it, and mix it with the custard. Put the +mold in a double saucepan. Steam it for three quarters of an hour. +Turn it out, and garnish with strips of lemon peel, and if you have it, +sprigs of fennel. + + + + +HAKE AND POTATOES + +Hake, which is not one of the most delicate fish, can be made excellent +if stewed in the following sauce: A quart of milk to which you have +added a dessertspoonful of any of the good English sauces; thicken it +with a knob of butter rolled in flour, which stir in till all is smooth. +When it boils take off the fire, and put in your pieces of hake, set +it back by the side of the fire to keep very hot, without boiling, for +twenty-five minutes. Meanwhile mash some potatoes, and put it as a +puree round a dish, pour the fish in the center, sprinkle on it chopped +parsley. The liquor ought to be much reduced. + + + + +VERY NICE SKATE + +Take skate, or indeed any fish that rolls up easily, make into fillets, +dry them well, and sprinkle on each fillet, pepper, salt, a dust of +mixed spice, and chopped parsley. Roll each fillet up tightly, and +pack them tightly into a dish, so that they will not become loose. Take +vinegar and beer in equal quantities, or, if you do not like to use +beer, you must add to the vinegar some whole black pepper, and a good +sprinkle of dried and mixed herbs with salt. Pour over the fish, tie a +piece of buttered paper over the top, and bake for an hour and a quarter +(for a medium pie dish) in a moderate oven. + + + + +TO KEEP SPRATS + +A large quantity of these may be bought cheaply and kept for some weeks +by this method. Put on to warm equal quantities of vinegar and water, +what you think sufficient to cover your sprats, allowing for wastage; +and stir in for every quart of liquor a small saltspoonful of mixed +spice, four bay leaves, a shallot minced, a small bunch of bruised +thyme, the thin rind of a half lemon, salt and pepper; if you can use +tarragon vinegar so much the better. Clean the sprats, remove tails and +heads, and lay them in a deep dish. Take your liquor and pour it over +the fish, tie a large paper over all, and let them bake in a cool oven +for two or three hours; or cook them in a double saucepan; in any case +do them very slowly. Put aside to cool, and take out the fish to use as +required. They will keep good four weeks. + + + + +TO KEEP MACKEREL FOR A WEEK + +It sometimes happens that you can get a great quantity of this fish, +very fresh, cheaply, and wish to use it later on. + +Pickle it thus: Boil a pint of vinegar with six peppercorns, four +cloves, four bay leaves, a scrap of mace, a saltspoonful of salt, and +the same of made mustard. When this is boiled up put it to cool. Lay +your mackerel prepared ready for eating, and sprinkle on each piece some +salt, and minced thyme. It may be an hour before using. + +Then fry the fish, lifting each piece carefully into the hot fat. When +fried lay the fish in a deep dish, and pour on each piece your vinegar +liquor till all is covered. + +Cover over with paper such as you use for jam pots, well tied down. You +can afterwards heat the fish as you require. + + + + +A BROWN DISH OF FISH + +Take your fish, which should be herring or mackerel, relieve it of the +bones, skin and fins, which you must put to boil for three quarters of +an hour in water, with pepper and salt. After that time strain off the +liquor, and add to it enough browning to color it well. + +Then brown quarter of a pound of butter and knead into it two +tablespoonfuls of flour, add it, when well mixed, to your liquor, with +salt and pepper, a piece of lemon peel, and a dust of mixed spice. Bring +all this to the boil and drop in your fish. (Cut in neat fillets.) +Let them simmer for twenty minutes, and if too dry pour in some darkly +colored gravy. Just before you wish to serve add a good wine glass of +claret, or of Burgundy, take out the lemon peel, and pour all on a hot +dish. If you do not wish to put wine, the flavor of the sauce is very +excellent if you stir into it a dessertspoonful of mushroom ketchup, or +a teaspoonful of soy. This brown fish is nice to follow a white soup. + + + + +BAKED HADDOCKS + +Take all the trimmings of two good sized haddocks, cover them with +milk and water, and put them to simmer. Add chopped parsley, a chopped +shallot, pepper and salt. + +Cut each fish in half across, and lay them in the bottom of a pie dish, +sprinkle breadcrumbs, pats of butter, pepper and salt, between and on +each piece. Fill up the dish with water or milk, adding the simmered and +strained liquor from the trimmings. + +Bake gently for an hour, and when brown on top add more breadcrumbs, and +pats of butter. + + + + +FILLETED SOLES AU FROMAGE + +Boil the filleted soles in water. Make a sauce with butter. One spoonful +of flour--milk, pepper and salt, powdered cheese (Cheddar). Boil it, +adding some washed and chopped mushrooms and a little cream. Put the +filets on a dish and pour them over the sauce. Leave it about a quarter +of an hour in the oven, so that it becomes slightly browned. + +[_Mdlle. Spreakers._] + + + + +FILLETED FISH, WITH WHITE SAUCE AND TOMATOES + +Brown two onions in butter, and add a spray of parsley, half a pound of +tomatoes and a claret glassful of white wine. Let this simmer for half +an hour, and then pass it through the tammy. Then fry half a pound of +mushrooms, and add them and their liquor to the sauce, thickening it, +if necessary, with a little cornflour. A great improvement is a little +liebig. Place your fish in the oven, and cook it gently in butter, with +pepper and salt. When it is done, serve it with the sauce poured over +it. + +[_Madame Vandervalle._] + + + + +THE MILLER'S COD + +(Cabillaud meunier) + +Cut your cod in slices, and roll them in flour. Put them to fry in a +good piece of butter, adding chopped parsley, pepper and salt, and the +juice of one lemon. This is very good, if served in the dish that it is +cooked in. + + + + +DUTCH HERRINGS + +(A cold dish) + +Take some Dutch, or some salted herrings, and remove the skin, +backbones, etc. Lay the fish in milk for at least twenty-four hours to +get the salt out. Make a mayonnaise sauce, adding to it the roe from the +herrings, in small pieces; wipe and drain the fish, and pour over them +the sauce. + + + + +REMAINS OF COD + +I + +Take your fish, and remove all bones and skin. Put some butter to brown +in a saucepan, and when it is colored, add the cod, sprinkling in pepper +and salt and a good thickening of grated breadcrumbs. Let this all heat +gently by the fire and turn it into paper cases, with chopped parsley on +the top. + +II + +The above recipe can be followed for making fish rissoles, but, after +having mixed it well, let it grow cold. Then form into balls, roll them +in breadcrumbs, and throw them into boiling fat. + +III + +Take all the remains of the fish and heat them in butter. Make some +mashed potatoes, and add to them some white sauce, made of flour, milk +and butter. Mix this with the fish, so that it is quite moist, and do +not forget salt and pepper. Place the mixture in a fireproof dish and +sprinkle breadcrumbs over it. Bake for fifteen minutes, or till it is +hot through, and serve as it is. + +[_Mdlle. M. Schmidt, of Antwerp._] + + + + + * * * * * + + + + +PART II + +The second half of this little book is composed chiefly of recipes for +dishes that can be made in haste, and by the inexperienced cook. But +such cook can hardly pay too much attention to details if she does not +wish to revert to an early, not to say feral type of cuisine, where the +roots were eaten raw while the meat was burnt. Because your dining-room +furniture is Early English, there is no reason why the cooking should +be early English too. And it certainly will be, unless one takes great +trouble with detail. + +Let us suppose that at 7:30 P.M. your husband telephones that he is +bringing a friend to dine at 8. Let us suppose an even more rash act. +He arrives at 7:15, he brings a friend: you perceive the unexpressed +corollary that the dinner must be better than usual. In such a moment of +poignant surprise, let fly your best smile (the kind that is practiced +by bachelors' widows) and say "I am delighted you have come like this; +do you mind eight or a quarter past for dinner?" Then melt away to the +cook with this very book in your hand. + +I take it that you consider her to be the junior partner in the +household, you, of course, being the senior, and your husband the +sleeping partner in it. Ask what there is in the house for an extra +dish, and I wager you the whole solar system to a burnt match that you +will find in these pages the very recipe that fits the case. A piece of +cold veal, viewed with an eye to futurity, resolves itself into a white +creamy delightfulness that melts in your mouth; a new-laid egg, maybe, +poached on the top, and all set in a china shell. If you have no meat at +all, you must simply hoodwink your friends with the fish and vegetables. + +You know the story of the great Frenchwoman: + +"Helas, Annette, I have some gentlemen coming to dine, and we have no +meat in the house. What to do?" + +"Ah! Madame, I will cook at my best; and if Madame will talk at her +best, they will never notice there is anything wrong." + +But for the present day, I would recommend rather that the gentlemen be +beguiled into doing the talking themselves, if any shortcoming in the +menu is to be concealed from them, for then their attention will be +engaged. + +It takes away from the made-in-a-hurry look of a dish if it is +decorated, and there are plenty of motifs in that way besides parsley. +One can use beetroot, radishes, carrots cut in dice, minced pickles, +sieved egg; and for sweets, besides the usual preserved cherries and +angelica, you can have strips of lemon peel, almonds pointed or chopped, +stoned prunes cut in halves, wild strawberries, portions of tangerine +orange. There is a saying, + + Polish the shoe, + Though the sole be through, + +and a very simple chocolate shape may be made attractive by being +garnished with a cluster of pointed almonds in the center, surrounded +by a ring of tangerine pieces, well skinned and laid like many crescents +one after the other. There is nothing so small and insignificant but has +great possibilities. Did not Darwin raise eighty seedlings from a single +clod of earth taken from a bird's foot? + +It is to be regretted that Samuel Johnson never wrote the manual that +he contemplated. "Sir," he said, "I could write a better book of cookery +than has ever yet been written. It should be a book on philosophical +principles." + +Perhaps the pies of Fleet Street reminded him of the Black Broth of +the Spartans which the well-fed Dionysius found excessively nasty; the +tyrant was curtly told that it was nothing indeed without the seasoning +of fatigue and hunger. We do not wish a meal to owe its relish solely to +the influence of extreme hunger--it must have a beautiful nature all +its own, it must exhibit the idea of Thing-in-Itself in an easily +assimilable form. + +I am convinced, anyhow, that this little collection (formed through +the kindness of our Belgian friends) will work miracles; for there are +plenty of miracles worked nowadays, though not by those romantic souls +who think that things come by themselves. Good dinners certainly do not, +and I end with this couplet: + + A douce woman and a fu' wame + Maks King and cottar bide at hame. + +Which, being interpreted, means that if you want a man to stay at home, +you must agree with him and so must his dinner. + +M. LUCK. + + + + +HORS D'OEUVRE + +(Herring and Mayonnaise) + +Take some salt herrings, one for each person, and soak them for a day in +water. Skin them, cut them open lengthways, take out the backbone, and +put them to soak for a day in vinegar. Then before serving them, let +them lie for a few minutes in milk, and, putting them on a dish, pour +over them a good mayonnaise sauce. + +[_Mme. Delhaye._] + + + + +CARROT SOUP + +Wash and scrape a pound of carrots, slice them, treat two medium sized +potatoes in the same manner, add a bay leaf, a sprig of thyme and a +chopped onion. Cook all with water, add salt, pepper, and cook gently +till tender, when pass it through a sieve. Put in a pan a lump of butter +the size of an egg, with a chopped leek and a sprig of chervil. Let it +cook gently for three or four minutes, then pour on the puree of carrots +and let it all come to the boil before taking it off to serve. + +[_Madame Stoppers._] + + + + +SORREL SOUP + +Take a quart of bouillon or of meat extract and water. Fry in butter a +carrot, a turnip, an onion, a small cabbage, all washed and chopped, and +add half a teaspoonful of castor sugar. Put your soup to it and set on +the fire. Let it simmer for twenty minutes, add any seasoning you wish +and a little more water, and let it simmer for another half hour. Then +shred a bit of basil or marjoram with a handful of well washed sorrel, +throw them in, cook for five minutes, skim it, pour it into a soup +tureen, and serve. + + + + +OSTEND SOUP + +There are many varieties of this soup to be met with in the different +hotels, but it is a white soup, made of fish pieces and trimmings, +strained, returned to the pot, and with plenty of cream and oysters +added before serving. It should never boil after the cream is put in. A +little mace is usual, but no onions or shallot. A simple variety is made +with flour and milk instead of cream, the liquor of the oysters as well +as the oysters, and a beaten egg added at the last moment. + +[_Esperance._] + + + + +ANOTHER SORREL SOUP + +Take a tablespoonful of breadcrumbs, moisten them in milk in a pan, +then add as much water as you require. Throw in three medium potatoes, a +handful of well washed sorrel, and a sprig or two of chervil, a lump of +butter, pepper, and salt. Bring to the boil, simmer for quarter of an +hour, pass through a tammy, heat again for ten minutes and serve burning +hot. + +[_Esperance._] + + + + +HASTY SOUP + +Into a quart of boiling water throw lightly four tablespoonfuls of +semolina, so that the grains are separated. Let it boil for a quarter +of an hour, with pepper and salt. Take the tureen and put the yolk of an +egg in it with a bit of butter the same size, mix them with a fork and +pour in a teacupful of hot water with extract of meat in it, as strong +as you wish. Quickly pour in the semolina soup and serve it at once. +This is a quickly made and inexpensive dish, besides which it is a nice +one. + +[_Madame Alphonse F._] + + + + +ARTICHOKES A LA VEDETTE + +Boil some globe artichokes in salted water till they are tender. Take +out the center leaves, leaving an even fringe of leaves on the outside. +Remove as much of the choke as you can. Put them back in a steamer. Toss +some cooked peas in butter, then mix them in cream and taking up your +artichokes again put in your cream and peas in the center of each, as +much as you can get in. The cream is not necessary for this dish to be +a good one, but the artichokes and peas must both be young. As a rule +people cut their fruit too soon and their vegetables too late. + +[_Chef reconnaissant._] + + + + +SURPRISE POTATOES + +Quarter of an hour will suffice to prepare and cook this savory +surprise, once the potatoes are baked. Take three large potatoes of +symmetrical size, clean and bake them; cut each in two and remove the +inside without injuring the skin. Melt half an ounce of butter by the +fire, add two ounces of potato passed through a sieve, a teaspoonful of +grated parmesan, pepper, salt, and a tablespoonful of milk. Then stir in +the yolk of an egg and presently the white, well beaten. Fill the empty +potato skins with the mixture which ought to rise and puff out in ten or +twelve minutes. + + + + +VEGETABLE SALADS + +Sometimes one has a few leeks, a half cauliflower, a handful each of +peas and beans. Instead of currying these vegetables (which removes all +distinctive flavor from them) cook them gently, and toss them when cold +in a good salad dressing. If you can give the yolk of an egg to it, so +much the better. Any cold meat is improved by a side dish of this sort. +The vegetables that one can curry with advantage are large marrows, cut +into cubes, turnips, potatoes, parsnips. + +[_Marguerite Leblanc_.] + + + + +TOMATOES A LA SIR EDWARD GREY HOMMAGE + +Take some fine firm tomatoes, not very ripe. Turn them with the stalk +side up and cut a slice off the top with a sharp knife. Take out the +inside with a teaspoon. Break into each tomato a pullet's egg, sprinkle +with pepper and salt. The inside of the tomato you will pass through a +fine wire sieve and it will be a thick liquor; mix it with bread-crumbs, +salt, pepper, and some grated cheese till quite thick. Put this mixture +on the top of each egg and place all in the oven for three or four +minutes, so that the eggs are only just set and no more. + +[_Amie inconnue._] + + + + +STUFFED CARROTS + +Take some good sized carrots, and after washing them well and cutting +off the green tuft, cut each one across about two and a half inches +from the leaves. Scoop out the inside yellow part, leaving a case of +the redder part and a piece to form the bottom, at the smaller end. Then +stew the cases very gently till a little tender, but not quite soft. +Take them out of the water, drain them, and then placing each on its +small end, fill up with hot chopped mushrooms, that have been tossed in +butter. Arrange in a circle on a dish, and garnish with small sprigs of +carrot leaves. The insides that you have scooped out are to be used for +soup flavoring. + +[_Pour la Patrie._] + + + + +TO COOK ASPARAGUS + +One should not let the tips of this vegetable touch the water. Take your +bundle, dip the stalks in warm water to remove any dust, and the tips +also, if it is necessary. Then tie the bundle round with tape, keeping +the ends of stalks even so that it will stand upright. Place them in +boiling water with the heads just sticking out, and keep them like that. +In this way the heads, which are very tender, will be cooked in the +steam and will not drop off. + +[_Pour la Patrie._] + + + + +TOMATOES IN HASTE + +Butter a pie-dish, preferably a fireproof china dish. Open a tin of +tomatoes and remove as much skin as you can if they are the unpeeled +kind. Put a handful of crumbled brown bread in the dish with lumps of +butter, then pour on that some tomatoes, dust with pepper and salt, then +more bread, and so on, finishing at the last with lumps of butter, and a +thick sprinkling of grated cheese. Bake for twenty minutes. + +[_Pour la Patrie._] + + + + +KIDNEYS AND LETTUCE + +Put on some water to boil. Take your lettuce, and choose the round kind, +and wash it well. Take out neatly with your fingers the center leaves, +and fill up instead with a sheep's kidney which you have lightly dusted +with flour, pepper, and salt. Tie the lettuce round very firmly and set +it in a pan of boiling water that covers up only three quarters of the +vegetable. Boil for eighteen minutes. Take out the lettuce, untie it, +drain it, and serve at once. Kidneys are good when they are placed +inside large Spanish onions and gently stewed, in which case a dab of +made mustard is given them. + + + + +TOMATO RICE + +Put on your rice to boil. Make a tomato sauce by stewing them gently, +and then rubbing them through a sieve; this makes a puree, which you +must put back to heat with pepper and salt and a small quantity of made +mustard. Then grate some parmesan, or failing that, some Gruyere cheese. +Take off the rice, drain it, keeping it hot, put it on a dish and pour +over it your puree. Then sprinkle the grated cheese thickly on top of +all. + +[_Pour la Patrie._] + + + + +RICE WITH EGGS + +Boil some rice till it will press closely together. Fill some teacups +with it, pressing the rice well down; then leave a hole in the middle +and pour into each hole a small raw egg, yolk, and white. Set the +tea-cups to cook in the oven, and when the eggs are just set and no +more, press on them some more rice. Turn them out of the teacups, and if +you have rubbed the inside of the cups with a little butter this will be +easy, and sprinkle over the top of each mold plenty of chopped parsley. +Do not forget salt and pepper to season the ingredients. + +[_Pour la Patrie._] + + + + +BROAD BEANS IN SAUCE + +Take your shelled beans, very young and tender. Throw them into boiling +water for a minute, then pour the water away. Heat for a pound of beans +one and one-half pints of milk, stir in four ounces of salt butter, a +very little chopped parsley, salt and pepper. Do not let the milk boil, +but when it simmers put in the beans. When they have been heated for +ten minutes, thicken your sauce with the yolks of two eggs and a +tablespoonful of cream. Take out a bean and eat it to see if it is +cooked, and if so, pour all on a hot dish. Garnish with fried sippets +of bread. Old broad beans can be treated in the same way, but they must +first be skinned. + +[_Aimee._] + + + + +OMELETTE OF PEAS + +Beat up three eggs, to which add one tablespoonful of grated cheese, +pepper, and salt, and mix thoroughly. Butter an omelette pan, and pour +in the mixture, keep moving it gently with a fork while you sprinkle in +with the other hand some cooked green peas. The omelette will be cooked +by the time you have sprinkled in two handfuls. Slip it off on to a very +hot dish, fold over, and serve at once. + +[_Jean O._] + + + + +BRUSSELS ARTICHOKES + +Wash well some globe artichokes, and boil them in salted water. +Meanwhile make a good mushroom filling, highly seasoned, of cooked +mushroom, dipped into butter, pepper, salt, a few breadcrumbs, and +shreds of ham. Remove the center leaves from the vegetable and as much +of the choke as you can. Fill up with the mushroom force and stew gently +in brown sauce flavored with a bunch of herbs. + +[_F. R._] + + + + +BELGIAN SALAD + +is merely endive, washed and torn apart with red peppers added here and +there as well as the ordinary salad dressing. + +_Belgian asparagus_ is done by adding to the cooked vegetable a bechamel +sauce, poured over the dish, and then slices of hard boiled eggs placed +on the top. The giant asparagus is used, and it is eaten with a fork. + +[_A Grocer's Wife._] + + + + +BRUSSELS CARROTS + +Cut young carrots in small pieces, blanch them in salted water; melt +some butter in a stew pan, add enough water and meat extract to make +sufficient to cover the carrots, season with pepper, salt and a pinch +of sugar and toss the carrots in this till they are tender. Then add the +yolk of an egg and a tablespoonful of cream, holding the pan just off +the fire with the left hand, while you stir with the right. When it +is well mixed pour all out on a vegetable dish and sprinkle over with +chopped parsley. + +[_Amie reconnaissante._] + + + + +CARROTS AND EGGS + +Make the same preparation as above, for the sauce, with the same +seasonings, but add a dust of nutmeg. Then add half a pint of white +stock which will be enough for a small bunch of carrots; simmer them +for fifteen minutes and then break in three whole eggs, taking care that +they fall apart from each other. Let them cook till nearly set (for they +will go on cooking in the hot sauce after you remove them from the fire) +and serve at once. This is nearly as good if you use old carrots sliced, +instead of the young ones. + +[_M. Zoeben_.] + + + + +CUCUMBERS AND TOMATOES + +Take two earthenware pots and put some tomatoes to stew in one, in +water, pepper, and salt. Peel a cucumber, open it, remove the seeds and +stuff it with any forcemeat that you have; but a white one is best. Let +it cook gently in some brown stock, well covered over. When tender +put the cucumber along the dish and tomatoes on each side. A puree of +potatoes can surround them. + +[_A. Fanderverde_.] + + + + +RED HARICOTS + +Soak some white haricot-beans over night, or stew them till tender in +some weak stock. Make a tomato sauce in a saucepan, and flavor it +rather strongly with made mustard, stirring well, so that it is well +incorporated. When the beans are tender, drain them from the liquor +(keeping them hot) and reduce that to half its quantity. Put back the +beans and add the tomato sauce, heat for a couple of minutes, and serve +with three-cornered pieces of toast. + +[_Elise et Jean_.] + + + + +POTATOES A LA BRABANCONNE + +Boil some potatoes, rub them through a sieve, add pepper, salt, and +a tablespoonful of cream to a pound of potatoes, rub through a tammy +again. Chop a shallot, a spring or two of parsley and mix them in, +sprinkling in at the same time a dust of nutmeg and a dessertspoonful of +grated cheese. Place the puree in a dish to be baked, and before setting +it in the oven sprinkle on the top some bread-crumbs, and cheese grated +and mixed and one or two pats of salt butter. Bake till it is a golden +brown. + +[_Elise et Jean_.] + + + + +FLEMISH PEAS + +Cook some young peas and some carrots (scraped and shaped into cones) +in separate pans. Then put them together in an earthenware close covered +pan to simmer together in butter and gravy, the first water having been +well drained from them. Season with pepper and salt and let them cook +gently for ten or twelve minutes; do not uncover the pot to stir it, but +shake it every now and then to prevent the contents from burning. + +[_Amie inconnue_.] + + + + +CHOU-CROUTE + +Take as many white September cabbages as you wish, trim them, cut in +halves, remove the stalks, wash them very thoroughly and shred them +pretty finely. Procure an earthenware crock and put in a layer of +cabbage, sprinkle it with coarse salt, whole pepper, and juniper +berries. Fill up the crock in this way, put on the lid, and keep it down +closely with weights. It will be ready in about six weeks' time, when +the fermentation has taken place. It is good with pork or bacon. + + + + +SPINACH FRITTERS + +Take any cold boiled spinach--though people generally eat all that there +is--and mix it thickly with the yolk of egg and a little rice flour; you +may add a little powdered sugar. Have ready some boiling fat, and drop +spoonfuls of the spinach into it. If the fat is hot enough the fritters +will puff out. Drain them quickly and serve very hot. + + + + +HARLEQUIN CABBAGES + +Shred some red cabbage, to half a pound of it add two medium sized +apples, minced finely without core or skin, a bit of fat bacon, season +with pepper, salt, vinegar, which should be tarragon vinegar, and put +it to simmer in some gravy or milk and water. It should cook for an hour +over a gentle fire. Cook separately some green cabbage, cleaned, boiled +till tender in salted water, chopped, then put back on a gentle fire +with salt, pepper, a dust of nutmeg, and some fat or butter. Let it heat +and mix well, and then serve the two colors side by side in the same +dish; the red cabbage has a sour and the green has a nutty flavor which +is very agreeable. + + + + +LITTLE TOWERS OF SALAD + +Put a couple of eggs on to boil hard, while you make a thick mayonnaise +sauce. Cut some beetroot, some cucumber, some cold potato, some tomato +into slices. Peel your eggs, and slice them, and build up little piles +of the different things, till about two inches high. Between each slice +you will sprinkle grated breadcrumbs, pepper, salt, a tiny scrap of +chopped raw shallot, parsley, all mixed in a cup. Finish with the +rounded ends of white of egg on the top, put lettuce round and pour the +dressing over it. + + + + +PUFFS FOR FRIDAY + +Make a batter of a beaten egg, a dust of rice flour, pepper, salt and as +much cream as you can give. Roll out this batter so thinly that you +can almost see through it. Cut it into rounds and put on it any cooked +vegetables that you have, but they must be highly seasoned. Cold +potatoes will do if they are done with mustard, vinegar, or a strong +boiled sauce. Fold over the paste, press it together at the edges, and +fry in hot fat. + + + + +HADDOCK A LA CARDINAL + +Take some fillets of haddock, or cod or hake, and poach them gently in +milk and water. Meanwhile, prepare a good white sauce, and in another +pan a thick tomato sauce, highly seasoned, colored with cochineal if +need be, and as thick as a good cream. Lay the fillets when cooked one +each on a plate, put some of the white sauce round it, and along the top +put the tomato sauce which must not run down. A sprig of chervil is to +be placed at each end of the fillet. + +[_Seulette._] + + + + +SKATE STEW + +Put the fins, skin, trimmings of skate into water enough to cook them, +with pepper and salt and simmer for half an hour. Strain it through a +fine sieve. Make a brown sauce of butter and flour, pepper, salt, adding +a little milk, about a teacupful for a pound of skate, then squeeze in +the juice of half a lemon, and if you have it, a glass of white wine. +Take the skate, cut it in pieces, simmer it in salted water; when +cooked, strain away the water, dish the fish, pouring over it the above +sauce. Decorate with strips of lemon peel laid in a lattice-work down +the center. + +[_Une epiciere_.] + + + + +TO DRESS COARSE FISH + +Any fish is good if dressed in this way. Make a brown sauce, well +flouring it with salt, pepper, and dried herbs. Mince and fry a shallot +and add it, then a large glass of red wine, a few drops of lemon juice. +Cook some fish roe, sieve it, and stir it into the sauce. Take your fish +and simmer it in milk and water till cooked, then heat it up quickly in +the sauce to serve. + +[_F. R._] + + + + +FLEMISH SALAD + +This is fillets of herring, laid in a bowl with slices of apple, +beetroot, cold potatoes, and cold cooked sprouts, covered with the +ordinary salad dressing. If the fish is salted, let it soak first of +all in milk to take away the greater part of the salt. This is a winter +dish, but the same sort of thing is prepared in summer, substituting +cold cooked peas, cauliflower, artichokes, beans, with the fish. + +[_Amie reconnaissante._] + + + + +FLEMISH SAUCE + +This popular sauce is composed of melted butter thickened with yolk of +egg and flavored with mustard; it is used greatly for fish. + + + + +BEEF SQUARES + +If you have a small piece of very good beef, such as rump steak or +fillet of beef, it is more economical to cut it into squares, and grill +it lightly at a clear fire. Have ready some squares of toast, buttered +and hot, lay these on a hot dish with a bit of steak on the top, and on +the top of that a slice of tomato much peppered and salted and a small +pile of horse-radish. This makes a pretty dish and can be varied by +using capers or chopped gherkins instead of horse-radish. It is a great +saving to cut meat, bread, etc., in squares instead of rounds. + +[_Une amie au convent._] + + + + +IMITATION CUTLETS + +A dish that I have done for those who like curry flavoring is the +following. Take any cold cooked vegetables, and cutting them in small +pieces, roll them in a thick white sauce which you have strongly +flavored with curry. Put it aside to get firm. If you are in a hurry you +can bind with the yolk of an egg in the flour and make a thick batter in +that way. Form into cutlets and fry as you would a real cutlet. The same +thing can be done with macaroni or spaghetti that is already cooked, +with cold fish or anything that is insipid to the taste. + +[_Une amie au convent_.] + + + + +KIDNEYS WITH MADEIRA + +Use either sheep or pigs' kidneys. Cut them longways, so as to be able +to take out the threads from the inside of them. Put some butter on to +fry over a brisk fire and when it is browned, but not burnt, put in the +kidneys for three or four minutes. Take them out and keep them hot for a +minute while you add to the butter they were cooked in a soupspoonful +of Madeira wine, a good dust of chopped parsley, a little cayenne pepper +and salt. Mix it well, and if too thick add a little gravy. Pour the +sauce over the kidneys and finish with a powdering of chopped parsley. +Fried potatoes are eaten with this dish. + +[_Mme. Vanderbelle Genotte._] + + + + +PIGS' TROTTERS IN BLANQUETTE + +Any part of pork or veal is good done in this way. Take your pieces of +meat and fry them in butter till they are a good golden brown color. Put +them in a pan, covering them with water, and adding a sliced onion, +a bay leaf, a whole carrot, a leek, pepper, salt,--let it all simmer +gently over a slow fire till the meat is cooked but not boiled. Take the +pieces from the liquor and pass it through a sieve. Mix a little rice +flour in a cup of cold water, stirring well. Drop in the juice of half +a lemon and the beaten yolk of an egg, which stir round quickly. Put in +the meat again for a moment and serve it with boiled potatoes. + + + + +LOIN OF MUTTON IN THE POT + +Put in an earthenware pot three shallots, finely minced; take a bit of +garlic, cut it close and rub it round the side of the pot; put in as +well a lump of butter, pepper and salt, and some rather fat gravy. +Divide the loin and put six chops in to simmer for three quarters of an +hour on a moderate fire, covering the pot with the lid. Before you serve +it, stir in a little lemon juice and stir up the sauce. To be served +with Cauliflower a la Aerschot as follows: Cut your cauliflower into +medium pieces, seeing that it is very clean, while you have some salted +water boiling up. Put in the pieces, boil till tender, then drain them +on a sieve. Put leaves and trimming of the vegetable into the pot to +simmer and serve as basis for a vegetable soup. Make a good white +sauce, adding the yolk of an egg, and flavoring it with nutmeg. Put the +vegetable on a dish and pour over the sauce, letting it stand for a few +moments by the fire before it is eaten. + +[_Madame Herman Noppen._] + + + + +OX TONGUE WITH SPINACH AND WHITE SAUCE + +Boil the tongue in salted water till the outer skin will peel off. Take +this off, then put the tongue back in the liquor to simmer while you +prepare the same. Take a piece of butter the size of an egg, melt it and +mix it with two dessertspoonfuls of ground rice, add some of the liquor, +pepper, and salt, stir well, so that it makes a good cream; drop in the +yolks of two eggs, always stirring, and a little lemon juice. Serve +the tongue whole with this sauce poured over it and spinach done in the +following way: Wash the spinach in running water till every bit of grit +has gone. Put some water on to boil, salt it well, and throw in the +spinach which you have freed from mid-rib and stalk. The water must be +boiling and the fire brisk. When tender, pass the spinach through the +sieve, then put a bit of butter into an enameled saucepan, then the +spinach, which heat for six minutes, add a little pepper. Serve it with +the tongue, and you can garnish as well with little croutons of bread +fried in butter. + +[_Madame Herman Noppen_.] + + + + +VEAL FRITTERS + +If you have only a little piece of veal or other cold meat, you can make +a very presentable dish in the following way: Cut a thin slice of meat +and spread on each side of it a layer of mashed potatoes to which you +have added some tomato sauce. Beat up an egg and dip the slices and +potato into it, lay them in fine breadcrumbs and fry them till a good +golden color in plenty of fat. Send them to table under a hot cover. + +[_Pour la Patrie._] + + + + +STEWED BEEF + +If you are obliged to make a hot dish in a hurry and have only a piece +of inferior meat, there is no better way of using it than by dressing +it in the Brabant way, which is rather expensive. Clean and cook some +mushrooms, and when fried lightly, add them and their liquor to your +beef, cut up in small pieces, but not minced. Add pepper, salt, a dust +of spices, or an onion with three or four cloves in it, and a half +bottle of good red wine. Stew all together for at least twenty minutes, +take out the onion and cloves, and serve in the dish it was cooked in +which should be an earthenware pot. + +[_Pour la Patrie._] + + + + +A MUTTON SALAD + +Cut some slices of cold mutton or lamb, removing every bit of fat and +skin that you can, unless that destroys the firmness of the slice. +Prepare a salad of lettuce, and if you cannot give a mayonnaise sauce, +add to the lettuce plenty of sliced cucumber, for that keeps the mutton +moist. Put the salad on each slice and roll the meat over as tightly as +you can. Lay the rolls closely together in a dish and sprinkle a very +little salad dressing over them. This way of doing meat is very useful +for taking to picnics, or for taking on a long journey. + +[_Pour la Patrie._] + + + + +SAUSAGE PATTIES + +Half a pound of sausage meat of any kind that you like. Make some rounds +of paste, lay the meat on half of each round and fold over. Steam for +quarter of an hour, or stew in plenty of gravy. + +[_Pour la Patrie_.] + + + + +SAUSAGE AND POTATOES + +Roll some cooked sausage meat in mashed potatoes, making a roll for +each person. Brush the potatoes over with milk and put them to bake till +nicely browned. Decorate with gherkins on each roll of butter. + +[_Pour la Patrie_.] + + + + +RAGOUT OF COLD MEAT + +Take any cold meat that you have, free it from fat and skin and cut it +in rounds like a five-franc piece. If you have some lean bacon or ham, +a little of that should be added. I should tell you first of all to put +some rice on to boil in boiling water. Make a sauce of flour and butter +in a pan, adding gravy if you happen to have it, but failing that, use +water and vinegar in equal parts to thin it; season with pepper and salt +and a small spoonful of anchovy sauce. When the sauce is heating, put in +the meat and cover the pan, let it all heat for twelve minutes and then +place meat and sauce in the middle of a dish. By this time the rice may +be tender. Drain it well and put it as a border to the stew. + +[_Aimee._] + + + + +A QUICKLY MADE STEW + +Put a piece of butter in a stewpan, with an onion cut in pieces, a few +cloves, salt and pepper, a tablespoonful of shredded parsley, and if you +have it some good gravy or meat juice and water. Throw into the sauce +some cold meat, preferably underdone, and after it has simmered for +fifteen minutes take a cut onion and rub with it the bottom of the +dish that you are going to use. Take a good glass of red wine, such as +Burgundy and mix it with the yolk of an egg, stir this into the stew and +serve up in a couple of minutes. + +[_Madame Groubet._] + + + + +GRENADINES OF VEAL + +Take a fireproof dish, and after sprinkling it with breadcrumbs put in +it a layer of roast veal in slices, a layer of mashed potatoes, a layer +of veal kidney, partly cooked, and cut into pieces and lastly a layer +of potato. Cover the whole with a bechamel sauce into which you have +stirred some grated cheese; put it to bake in the oven. Then make a +brown sauce with any veal or kidney gravy that you have, and cook some +mushrooms in it with pepper and salt; the sauce is to be served with the +grenadine. + + + + +HOCHE POT + +Slice an onion and fry it in butter till it is brown; add pieces of pork +and of mutton freed from fat and skin; cover them with water and throw +into it any kinds of vegetables that you may have; but particularly +sliced carrots and turnips and green cabbages; put it in the oven to +cook. In another saucepan boil some white haricot beans, salt, and +pepper, until they are tender, when they must be added to the stew with +a small quantity of the liquor that they have been boiled in. + + + + +PIGEON AND CABBAGE ROLLS + +Take two pigeons, two cabbages, four slices of fried bacon, an ounce +of butter, a large wineglassful of sherry, and some gravy. Truss your +pigeons and cook them in butter for ten minutes in a fireproof dish. +Then take them out, cut them into neat pieces. Meanwhile have the +cabbages boiled in salted water. Drain them. Cut them in small pieces +and roll some up in each slice of bacon; lay the pigeons on top, pouring +over them the liquor they were cooked in and half the wine. Put all in +the oven for ten minutes--pour in the rest of the wine and leave for +another ten minutes before serving. If you have stock to add to this it +is an improvement, or put half a teaspoonful of meat extract to half a +pint of water. + +[_Une refugiee_.] + + + + +REMAINS OF SAUSAGE + +If you have a few inches of a big sausage cut it into as thick slices as +you can--fry them and lay them in a circle on a dish with a poached egg +on each. Little dinner breads are good when soaked in milk, stuffed with +sausage meat, and fried. It can be used to stuff cucumber, or eggplants, +but you should then crumble up the meat and bind it with the yolk of a +raw egg. + +[_Mme. Georgette._] + + + + +SHOULDER OF LAMB A LA BEIGE + +Braise your shoulder of lamb; that is, put it in a closely covered +stewpan, in a good brown sauce or gravy with the vegetables, to be +served with it. It is the lid being closed that makes the meat take some +flavor from the vegetables. To do it in the Belgian way, take some good +white turnips, wash them and scrape them, put small ones in whole, large +ones cut in half. Take some small cabbages, trim off without leaves, cut +them in half, remove the stalk, make a hollow in the center and fill it +with forcemeat of any kind; but sausage meat is good. Place the stuffed +cabbages round the meat to cook gently at the same time. + +[_Madame Vershagen._] + + + + +FILLET OF BEEF A LA BRABANCONNE + +Take a whole fillet of beef, trim it neatly and set it in a braising pan +to cook very slowly in some good brown sauce to which you have added a +pint of stock. Put in neatly shaped carrots and turnips and some balls +made of mashed potato already fried. Keep hot in two sauceboats a puree +of Brussels sprouts and a puree of onions. These are prepared by cooking +the vegetables in water, then chopping fine, and rubbing through a sieve +with cream, or with a little good milk, pepper, and salt. To serve +the fillet, lay it on a dish with the carrots and turnip, potato cakes +round; pour over it the rest of the brown sauce from the pan; then add +in heaps the onion puree and the sprouts puree. + +[_Madame Vershagen._] + + + + +STEWED BEEF + +An inferior part of beef may be made to taste excellent if it is +braised; that is, simmered with the cover on slowly, in company with +onions (already fried) and well washed pieces of carrots and whole +turnips. Put on also some small cabbages cut in halves, and if you can +give it, a glass of good red wine. + +[_Une refugiee._] + + + + +BEEF AND APRICOTS + +Stew your beef, say three pounds of steak, in some gravy, adding to a +pint of liquor a level teaspoonful of white sugar. Throw in a handful of +the dried apricots, but be sure you wash them well first. This dish is +generally accompanied by leeks, first blanched for a few moments, and +then put in the stew. Flavor with salt, pepper, and the rind of half +a lemon which remove before you serve the stew. For English taste the +sugar could be omitted. + +[_Seulette._] + + + + +FOR AN INVALID + +This must be begun at least three hours before it will be required. +Take two ounces of pearl barley, wash it well, and put it in cold water +enough to cover it, for an hour. Take a pound of good steak, shred it +in small pieces, and put it in an enameled saucepan with a quart of cold +water and a sprinkle of salt. Strain the water from the barley and add +this last to the meat, and let it simmer for two hours. Then strain off +the liquor and pound the meat and barley in a mortar, rub it through +a sieve; when it is a smooth puree put it back into the pan with its +liquor and a gill of cream. Let it simmer again for a moment and serve +it in a cup with a lid to it. + +[_Madame A. F._] + + + + +INVALIDS' EGGS + +Cut out some rounds of bread a good deal larger than a poached egg would +be. While these are frying, make a puree of Brussels sprouts. Boil them +till tender, squeeze in a cloth. Rub them through a sieve and make into +a very thick puree with cream, pepper and salt. Poach a fresh egg for +each crouton, and slip it on, very quickly, put some of the green puree +round, and serve under a hot cover. + + + + +A SWEET FOR THE CHILDREN + +If you have some little breads over, cut each one in four, soak the +pieces in milk sweetened and flavored with vanilla, for three hours. +When they are well soaked roll them for a moment in grated and dried +breadcrumbs, and dip them for a moment in boiling fat, just as you would +do croquettes. Sift some white sugar over them and serve very hot. + +[_Madame M._] + + + + +QUINCE CUSTARD + +When you have quince preserves by you this is a quickly prepared dish. +Make a good custard with a pint of rich milk, four eggs and a little +essence of almonds and two ounces of powdered sugar. Put your quince +preserve at the bottom of a fireproof circular dish and fill up with +custard. Put it to bake for half or hour or till set. When set add some +more quince (heated) on the top with some chopped almonds and serve hot. +The same dish can be done with apples, which should be stewed, flavored +with the rind of a half lemon, and passed through a sieve. Apple puree +is put on the top in the same way, and it is decorated with some thin +lemon peel cut into stars. + +[_Chef reconnaissant._] + + + + +YELLOW PLUMS AND RICE + +Put half a pound of rice in hot milk till it has absorbed all it can and +is tender. Beat lightly the yolks of three eggs, beating in a lump of +fresh butter the size of a pullet's egg; add powdered sugar and the +whites of the eggs well beaten. Put the rice into this mixture and place +all in a mold. Cook it gently for twenty-five minutes. Meanwhile take +some very perfect yellow plums, skin and stone them and heat them in +half a bottle of light white wine that you have seasoned with a little +spice. Turn out the rice, put the yellow plums on the top and pour round +the sauce, strained through muslin. Very good cold. + + + + +BRABANT PANCAKE + +Butter first of all your pancakes, and you should have proper pancake +saucers fit to go to table. Heat half a pint of sweetened milk and melt +a quarter of a pound of salt butter with it. When well melted pour it +into a basin and sprinkle in nearly three ounces of flour. Beat up the +yolks of three large or four small eggs and incorporate them, then add +the whites well beaten. Put a spoonful or two on each saucer and set to +bake in the oven for ten minutes and when done place each saucer on a +plate with a good lump of apricot jam on each. If you have no pancake +saucers, put the apricot preserve on one half of each pancake and fold +it up. + +[_Jean O._] + + + + +DELICIOUS SAUCE FOR PUDDINGS + +To a large wineglassful (say a glass for champagne wine) of new Madeira +add the yolks only of two eggs. Put in a very clean enamel saucepan over +the fire and stir in powdered sugar to your taste. Whisk it over the +fire till it froths, but do not allow it even to simmer. Use for Genoese +cakes and puddings. + +[_Madame Groubet._] + + + + +FRUIT JELLIES + +Jellies that are very well flavored can be made with fresh fruit, +raspberries, strawberries, apricots, or even rhubarb, using the +proportions of one ounce of gelatine (in cold weather) to every pound +of fruit puree. In hot weather use a little less gelatine. As the fruit +generally gives a bad color, you must use cochineal for the red jellies +and a little green coloring for gooseberry jellies. The gelatine is of +course melted in the fruit puree and all turned into a mold. You can +make your own green coloring in this way. Pick a pound of spinach, +throwing away the stalks and midrib. Put it on in a pan with a little +salt and keep the cover down. Let it boil for twelve minutes. Then put +a fine sieve over a basin and pour the spinach water through it. Strain +the spinach water once or twice through muslin; it will be a good +color and will keep some time. Orange and lemon jellies are much more +wholesome when made at home than those made from bought powders. To the +juice of every six oranges you should add the juice of one lemon, and +you will procure twice as much juice from the fruit if, just before you +squeeze it, you let it soak in hot water for three or four minutes. + +[_Pour la Patrie_.] + + + + +STRAWBERRY FANCY + +Take a slice or two of plain sponge cake and cut out rounds two inches +across. Then whip up in a basin the whites only of four eggs, coloring +them with the thinner part of strawberry jam. As a rule this jam is not +red enough, and you must add a little cochineal. Put the pink mixture in +high piles on the cakes. + +[_Pour la Patrie._] + + + + +PINK RICE + +This sweet is liked by children who are tired of rice pudding. Boil your +rice and when tender mix in with it the juice of a boiled beetroot +to which some sugar has been added. Turn it into a mold and when cold +remove it and serve it with a spoonful of raspberry preserve on the top +or with some red plums round it. + +[_Pour la Patrie._] + + + + +MILITARY PRUNES + +Take some of the best French preserved prunes, and remove the stones. +Soak them in orange curacoa for as long a time as you have at your +disposal. Then replace each stone by a blanched almond, and place the +prunes in small crystal dishes. + +[_Pour la Patrie._] + + + + +MADELINE CHERRIES + +Take some Madeleine cakes and scoop them out to form baskets. Fill these +with stoned cherries both white and black that you have soaked in a good +liqueur--cherry brandy is the best but you may use maraschino. Place two +long strips of angelica across the top and where these intersect a very +fine stoned cherry. + +[_Pour la Patrie._] + + + + +STRAWBERRY TARTLETS + +It often happens that you have among the strawberries a quantity that +are not quite good enough to be sent to table as dessert, and yet not +enough to make jam of. Put these strawberries on to heat, with some +brown sugar, and use them to fill small pastry tartlets. Pastry cases +can be bought for very little at the confectioner's. Cover the top of +the tartlet when the strawberry conserve is cold with whipped cream. + +[_Pour la Patrie._] + + + + +MADEIRA EGGS OR OEUFS A LA GRAND'MERE + +Break the yolk of an egg in a basin and be sure that it is very fresh; +beat it up, adding a little powdered sugar, and then, drop by drop, +enough of the best Madeira to give it a strong flavor. This makes a nice +sweet served in glass cups and it is besides very good for sore throats. + +[_Pour la Patrie._] + + + + +BUTTERFLIES + +You will get at the confectioner's small round cakes that are smooth on +the top; they are plain, and are about two and one-half inches across. +Take one and cut it in halves, separating the top from the bottom. Cut +the top pieces right across; you have now two half moons. Put some honey +along the one straight edge of each half moon and stick it by that on +the lower piece of cake, a little to one side. Do the same with the +second half moon, so that they both stick up, not unlike wings. Fill the +space between with a thick mixture of chopped almonds rolled in honey, +and place two strips of angelica poking forward to suggest antennae. A +good nougat will answer instead of the honey. + +[_Pour la Patrie_.] + + + + +CHERRY AND STRAWBERRY COMPOTE + +Take half a pint of rich cream and mix with it a small glassful of +Madeira wine or of good brandy. Pick over some fine cherries and +strawberries, stoning the cherries, and taking out the little center +piece of each strawberry that is attached to the stalk. Lay your fruit +in a shallow dish and cover it with the liquor and serve with the long +sponge biscuits known as "langues de chat" (Savoy fingers). + +[_Amitie aux Anglais._] + + + + +CHOCOLATE CUSTARD + +To make a nice sweet in a few minutes can be easily managed if you +follow this recipe. Make a custard of rich milk and yolks of eggs, +sweeten it with sugar, flavored with vanilla, and if you have a little +cream add that also. Then grate down some of the best chocolate, as +finely as you can, rub it through coarse muslin so that it is a fine +powder. Stir this with your custard, always stirring one way so that no +bubbles of air get in. When you have got a thick consistency like rich +cream, pour the mixture into paper or china cases, sprinkle over the +tops with chopped almonds. There is no cooking required. + + + + +GOOSEBERRY CREAM WITHOUT CREAM + +Take your gooseberries and wash them well, cut off the stalk and the +black tip of each. Stew them with sugar till they are tender, just +covered in water. Do not let them burn. If you have not time to attend +to that put them in the oven in a shallow dish sprinkled with brown +sugar. When tender rub them through a fine sieve at least twice. Flavor +with a few drops of lemon juice, and add sugar if required. Then beat up +a fresh egg in milk and add as much arrowroot or cornflour as will lie +flat in a salt spoon. Mix the custard with the gooseberries, pass it +through the sieve once more and serve it in a crystal bowl. + +[_Mdlle. B-M._] + + + + +CHOCOLATE PUDDINGS + +Make some Genoese cake mixture as you would for a light cake, and pour +it into greased molds like cups. You can take the weight of one egg in +dried flour, butter, and rather less of sugar. Beat the butter and sugar +together to a cream, sprinkle in the flour, stirring all the time, +a pinch of salt, and then the beaten egg. When your little cakes are +baked, turn them out of the molds and when cool turn them upside down +and remove the inside, leaving a deep hole and a thin crust all round. +Fill up this hole with the custard and chocolate as above, and let it +grow firm. Then turn the cases right way up and pour over the top a +sweet cherry sauce. You may require the yolks of two eggs to make the +custard firm. + +[_Mdlle. B-M._] + + + + + +INDEX + + + Anchovy Biscuits + " Patties + " Rounds + " Sandwiches + Anchovies + " Mock + Apples, a new dish of + Apples and Sausages + Artichokes a la Vedette + Artichokes, Brussels + Asparagus a l'Anvers + Asparagus, To Cook + Aubergine or Egg Plant + + Banana Compote + Beans, a Dish of Haricot + " Broad, in Sauce + Beef a la Bourguignonne + Beef a la Mode + Beef, Blankenberg + " Caretaker's + " Fillet of, a la Brabanconne + " Roast Rump of, Bordelaise Sauce + " Roasted Fillet of + " Stewed + Beef and Apricots + Beef Squares + Brussels Sprouts + Boeuf a la Flamande + Bouchees a la Reine + Brabant Pancake + Burgundy, Hot + Butterflies + + Cabbage, Red + Cabbage and Potatoes + Cabbage with Sausages + Cabbages, Harlequin + Cake, Mocha + Calf's Liver a la Bourgeoise + Carbonade, Flemish + Carbonade of Flanders + Carbonades done with Beer + Carrots, Belgian + " Brussels + " Flemish + " Stuffed + Carrots and Eggs + Cauliflower a la Reine Elizabeth + Cauliflower and Shrimps + Cauliflower, Dressed + " Stuffed + Celeris au Lard + Cheese Fondants + Cheese Limpens + Cherry and Strawberry Compote + Cherries, Madeline + Chicken a la Max + Chicory + Chicory a la Ferdinand + Chicory and Ham with Cheese Sauce + Chicory, Stuffed + Children's Birthday Dish, The + Chinese Corks + Chou-Croute + Cod, Remains of + " The Miller's + Cordial, Hawthorn + Cream, Chocolate + " Rum + " Vanilla + Creme de Poisson a la Roi Albert + Croquettes of Boiled Meat + Croquettes of Veal + Croquettes, Cheese + " Potato + Cucumber a la Laeken + Cucumbers and Tomatoes + Custard, Chocolate + Cutlets, Imitation + + Delicious Sauce for Puddings + + Egg Plants as Souffle + Eggs a la Ribeaucourt + Eggs, a Difficult Dish of + " Belgian + " Country + " French + " Madeira or Oeufs a la Grand'mere + " Peasants' + " Poached, Tomato Sauce + " Stuffed + Eggs and Mushrooms + Endive, Flemish + Entree (Croque-Monsieur) + " Walloon + + Fish + " a Brown Dish of + Fish, Filleted, with White Sauce and Tomatoes + " Remains of + " To Dress Coarse + Fish and Custard + Four Quarters + Frangipani + Fricadelle + Friday's Feast + Fritters, Apple + " Fruit + " Semolina + " Spinach + " Veal + Fruit Jellies + + Gaufres from Brussels + Gingerbread, Belgian + Gooseberry Cream without Cream + + Haddock a la Cardinal + Haddocks, Baked + Hake and Potatoes + Ham with Madeira Sauce + Ham, York, Sweetbreads, Madeira Sauce + Hare + " Hunter's + Haricots, Red + Herring and Mayonnaise + Herrings, Dutch + Hoche Pot + Hoche Pot Gantois + Hoche Pot of Ghent + Hors d'Oeuvre + Hot Pot + + Invalid, for an + Invalid's Eggs + + Kid, Roast, with Venison Sauce + Kidneys and Lettuce + Kidneys with Madeira + + Lamb, Shoulder of, a la Belge + Lavender Water + Leeks a la Liegeoise + Lettuce, Cooked + + Mackerel, to Keep for a Week + Meat, Cold, Ragout of + " Scraps of + " To Use Up Cold + " To Use Up Remains of + Mutton, a Use for Cold + " Collops + " Loin of, in the Pot + " Ragout of + " Shoulder of + " Shoulder of, Dressed Like Kid + " Stew + " Stewed Shoulder of + Mushrooms a la Spinette + Mushrooms, Gourmands' + + Oeufs Celestes, Hommage a Sir Edward Grey + Omelette, Asparagus + " Mushroom + " of Peas + " Rum + Ox Tongue + Ox Tongue a la Bourgeoise + Ox Tongue with Spinach and White Sauce + + Pains Perdus + Pastry, Excellent Paste for + Peas, Flemish + Petites Caisses a la Furnes + Pigeon and Cabbage Rolls, + Pigeons, Fricassee of + Pigs' Trotters in Blanquette + Pineapple a l'Anvers + Pommes Chateau + Potato Dice + Potatoes, Chipped + " Surprise + Potatoes a la Brabanconne + Potatoes and Cheese + Potatoes in the Belgian Manner + Pouding aux Pommes + Prunes, Military + " Stewed + Puddings, Chocolate + Puffs for Friday + Puree of Chestnuts + + Quince Custard + + Rabbit + " Baked + " Flemish + " Laeken + Rabbit a la Bordelaise + Rice, Golden + " Pink + " Richelieu + " Saffron + Rice a la Conde + Rice with Eggs + Rissoles, Good + Riz Conde + + Salad, Belgian + " Flemish + " Little Towers of + " a Mutton + " of Tomatoes + " Vegetable + Salads, Vegetable + Sauce au Diable + Sauce, Bearnaise + " Bordelaise + " Cream + " Dutch, for Fish + " Flemish + " Maitre d'Hotel + " Muslin + " Poor Man's + " The Good Wife's + Sausage and Potatoes + Sausage Patties + Sausage, Remains of + Skate, Stew + " Very Nice + Snowy Mountains + Soles, Filleted, au Fromage + Souffle, Apricot + " Au Chocolat + " Baked + " Cheese + " Kidney + " Semolina + Soup, A Good Belgian + " A Good Pea + " Ambassador + " Another Sorrel + " Belgian Puree + " Carrot + " Cauliflower + " Chervil + " Cream of Asparagus + " Crecy (Belgian recipe) + " Fish + " Flemish + " Green Pea + " Hasty + " Immediate, or Ten Minutes + " Leek + " Mushroom Cream + " Onion + " Ostend + " Potage Leman + " Sorrel + " The Soldiers' Vegetable + " Starvation + " Tomato + " Tomato Puree + " Vegetable + " Waterzoei + Sparrows, Headless + Speculoos + Sprats, To Keep + Spinach a la Braconniere + Stew, A Quickly Made + Strawberry Fancy + Strawberry Tartlets + Sweet Drinks and Cordials Orgeat + Sweet for the Children, A + + Tomato Rice + Tomatoes, a la Sir Edward Grey Hommage + Tomatoes and Eggs + " and Eggs, Two Recipes for + Tomatoes and Shrimps + Tomatoes in Haste + Tomatoes, Stuffed + " Stuffed with Beans + + Veal, Breast of, + " Blanquette of + " Fricandeau of + " Grenadines of + " Grenadins of + Veal a la Creme + Veal a la Milanaise + Veal Cake, + " Excellent for Supper + Veal Cutlets with Madeira Sauce + Veal Liver Stuffed, or Liver a le Panier d'Or + Veal with Mushrooms, or the Calf in Paradise + Veal with Onions + Veal with Tomatoes + + Yellow Plums and Rice + + + + + + + + + +End of the Project Gutenberg EBook of The Belgian Cookbook, by Various + +*** END OF THIS PROJECT GUTENBERG EBOOK THE BELGIAN COOKBOOK *** + +***** This file should be named 7223.txt or 7223.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/7/2/2/7223/ + +Produced by David Starner, Sergio 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