Monday, January 25, 2010


Fried Celery

Cut it into inch lengths and boil until tender in slightly salted water, dip the pieces in fritter batter and fry in smoking hot fat. Garnish with parsley and serve with tomato sauce.

Beef a la Mode

Take a round of beef, trim off the fat, cut fat bacon into strips and roll them in a mixture of sweet herbs, spice, salt and pepper. Lard the meat with these and rub the rest of the seasoning into the meat. Flour it, put in a deep pan, add a pt. of water and bake in a moderate oven. Baste often. Strain the gravy and if you like a little cooking wine may be added to the gravy. Serve hot or cold.

Potato Chowder

Pare and chop into dice 6 potatoes. Put into a frying pan 1 chopped onion and 2 slices of bacon cut into small pieces, fry until a light brown. Put the potatoes, bacon and onion, a little chopped parsley, salt and pepper into a saucepan. Add 1 pt. of water, cover and simmer 15 or 20 minutes. Then add 1 pt. of milk. Mix 1 tablespoonful each of butter and flour, add to the rest and stir carefully until it boils.

A Spanish Fish Dish

Bone some nice pieces of cold fish. Warm it in a cupful of olive oil, 1 clove of garlic, some Spanish red pepper and a wine-glass of tarragon vinegar. Lay tomatoes, cooked down to a thick purée, in a dish; lay the fish upon it, pour the sauce over and serve.

Stewed Celery in Brown Sauce

Cut the celery in six inch lengths, boil in salt and water, strain. Put ½ a pint of soup stock or gravy on the fire and cook the celery in it; add pepper and salt, a little nutmeg, 4 tablespoonfuls of cream, a little thickening of butter and flour. Simmer only a few minutes.

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