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To have this delicate dish in perfection, the lettuce, pepper grass, chervil, cress, &c. should be gathered early in the morning, nicely picked, washed, and laid in cold water, which will be improved by adding ice; just before dinner is ready to be served, drain the water from your salad, cut it into a bowl, giving the proper proportions of each plant; prepare the following mixture to pour over it: boil two fresh eggs ten minutes, put them in water to cool, then take the yelks in a soup plate, pour on them a table spoonful of cold water, rub them with a wooden spoon until they are perfectly dissolved; then add two spoonsful of oil: when well mixed, put in a tea-spoonful of salt, one of powdered sugar, and one of made mustard; when all these are united and quite smooth, stir in two table spoonsful of common, and two of tarragon vinegar; put it over the salad, and garnish the top with the whites of the eggs cut into rings, and lay around the edge of the bowl young scallions, they being the most delicate of the onion tribe.
Wash them, but do not pare or cut them, unless they are very large; fill a sauce-pan half full of potatos of equal size, (or make them so by dividing the large ones,) put to them as much cold water as will cover them about an inch; they are sooner boiled, and more savoury, than when drowned in water; most boiled things are spoiled by having too little water, but potatos are often spoiled by having too much; they must merely be covered, and a little allowed for waste in boiling, so that they must be just covered when done. Set them on a moderate fire till they boil, then take them off, and set them by the fire to simmer slowly, till they are soft enough to admit a fork; (place no dependence on the usual test of their skin's cracking, which, if they are boiled fast, will happen to some potatos when they are not half done, and the inside is quite hard,) then pour off the water, (if you let the potatos remain in the water a moment after they are done enough, they will become waxy and watery,) uncover the sauce-pan, and set it at such a distance from the fire as will secure it from burning; their superfluous moisture will evaporate, and the potatos will be perfectly dry and mealy. You may afterwards place a napkin, folded up to the size of the sauce-pan's diameter, over the potatos, to keep them dry and mealy till wanted, this method of managing potatos, is, in every respect, equal to steaming them, and they are dressed in half the time.
Peel large potatos, slice them about a quarter of an inch thick, or cut them in shavings round and round, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping. Take care that your fat and frying-pan are quite clean; put it on a quick fire, watch it, and as soon as the lard boils and is still, put in the slices of potatos, and keep moving them till they are crisp; take them up, and lay them to drain on a sieve; send them up with very little salt sprinkled on them.
When the potatos are thoroughly boiled, drain and dry them perfectly, pick out every speck, and rub them through a colander into a clean stew-pan; to a pound of potatos put half an ounce of butter, and a table-spoonful of milk; do not make them too moist; mix them well together. When the potatos are getting old and specked, and in frosty weather, this is the best way of dressing them--you may put them into shapes, touch them over with yelk of egg, and brown them very slightly before a slow fire.
Prepare some onions by putting them through a sieve, and mix them with potatos; in proportioning the onions to the potatos, you will be guided by your wish to have more or less of their flavour.
Wash and dry your potatos, (all of a size,) and put them in a tin Dutch oven, or cheese toaster; take care not to put them too near the fire, or they will get burned on the outside before they are warmed through. Large potatos, will require two hours to roast them. To save time and trouble, some cooks half boil them first.
Half boil large potatos, drain the water from them, and put them into an earthen dish or small tin pan, under meat that is roasting, and baste them with some of the dripping; when they are browned on one side, turn them and brown the other; send them up around the meat, or in a small dish.
Mix mashed potatos with the yelk of an egg, roll them into balls, flour them, or cover them with egg and bread crumbs, fry them in clean dripping, or brown them in a Dutch oven. They are an agreeable vegetable relish, and a supper dish.
Are boiled and dressed in the various ways we have just before directed for potatos. They should be covered with thick melted butter, or a nice white or brown sauce.
Pick cabbages very clean, and wash them thoroughly; then look them carefully over again; quarter them if they are very large; put them into a sauce pan with plenty of boiling water; if any skum rises, take it off, put a large spoonful of salt into the sauce pan, and boil 'them till the stalks feel tender. A young cabbage will take about twenty minutes, or half an hour; when full grown, nearly an hour; see that they are well covered with water all the time, and that no or smoke arises from stirring the fire. With careful management, they will look as beautiful when dressed as they did when growing. It will much ameliorate the flavour of strong old cabbages, to boil them in two waters, i.e. when they are half done, to take them out, and put them into another sauce pan of boiling water.
Are boiled in the same manner; quarter them when you send them to table.
The receipt written for cabbages will answer as well for sprouts, only they will be boiled enough in fifteen minutes.
Set a stew-pan with plenty of water on the fire, sprinkle a handful of salt in it, let it boil, and skim it; then put in the asparagus prepared thus: scrape all the stalks till they are perfectly clean; throw them into a pan of cold water as you scrape them; when they are all done, tie them in little bundles, of a quarter of a hundred each, with bass, if you can get it, or tape; cut off the stalks at the bottom, that they may be all of a length; when they are tender at the stalk, which will be in from twenty to thirty minutes, they are done enough. Great care must be taken to watch the exact time of their becoming tender; take them just at that instant, and they will have their true flavour and colour; a minute or two more boiling destroys both. While the asparagus is boiling, toast a slice of a loaf of bread, about a half an inch thick; brown it delicately on both sides; dip it lightly in the liquor the asparagus was boiled in, and lay it in the middle of a dish; pour some melted butter on the toast, and lay the asparagus upon it; let it project beyond the asparagus, that the company may see there is a toast. Do not pour butter over them, but send some in a boat.
Is tied up in bundles, and dressed in the same way as asparagus.
Peel off the skin from large, full, ripe tomatos--put a layer in the bottom of a deep dish, cover it well with bread grated fine; sprinkle on pepper and salt, and lay some bits of butter over them--put another layer of each, till the dish is full--let the top be covered with crumbs and butter--bake it a nice brown.
Take off the skin, and put them in a pan with salt, pepper, and a large piece of butter--stew them till sufficiently dry.
Choose those that are close and white, and of a middle size--trim off the outside leaves, cut off the stalk flat at the bottom, let them lie in salt and water an hour before you boil them. Put them in boiling water, with a handful of salt in it--skim it well, and let it boil slowly till done, which a small one will be in fifteen minutes, a large one in twenty--and take it up the moment it is enough: a few minutes longer boiling will spoil it.
Are not so much used as they deserve to be; they are dressed in the same way as parsnips, only neither scraped nor cut till after they are boiled; they will take from an hour and a half to three hours in boiling, according to their size; to be sent to the table with salt fish, boiled beef, &c. When young, small and juicy, it is a very good variety, an excellent garnish, and easily converted into a very cheap and pleasant pickle.
Are to be cooked just in the same manner as carrots; they require more or less time, according to their size; therefore match them in size, and you must try them by thrusting a fork into them as they are in the water; when this goes easily through, they are done enough: boil them from an hour to two hours, according to their size and freshness. Parsnips are sometimes sent up mashed in the same way as turnips.
Let them be well washed and scraped--an hour is enough for young spring carrots; grown carrots will take from an hour and a half to two hours and a half. The best way to try if they are done enough, is to pierce them with a fork.
Peel off half an inch of the stringy outside--full grown turnips will take about an hour and a half gentle boiling; try them with a fork, and when tender, take them up, and lay them on a sieve till the water is thoroughly drained from them; send them up whole; to very young turnips, leave about two inches of green top; the old ones are better when the water is changed as directed for cabbage.
When they are boiled quite tender, squeeze them as dry as possible--put them into a sauce pan, mash them with a wooden spoon, and rub them through a colander; add a little bit of butter, keep stirring them till the butter is melted and well mixed with them, and they are ready for table.
Are the shoots which grow out, (in the spring.) from the old turnip roots. Put them in cold water an hour before they are dressed; the more water they are boiled in, the better they will look; if boiled in a small quantity of water, they will taste bitter; when the water boils, put in a small handful of salt, and then your vegetables; they are still better boiled with bacon in the Virginia style: if fresh and young, they will be done in about twenty minutes--drain them on the back of a sieve, and put them under the bacon.
Cut off the stalk end first, and then turn to the point and strip off the strings; if not quite fresh, have a bowl of spring water, with a little salt dissolved in it, standing before you; as the beans are cleansed and trimmed, throw them in; when all are done, put them on the fire in boiling water, with some salt in it; when they have boiled fifteen or twenty minutes, take one out and taste it; as soon as they are tender, take them up, and throw them into a colander to drain. To send up the beans whole, when they are young, is much the best method, and their delicate flavour and colour is much better preserved. When a little more grown, they must be cut lengthwise in thin slices after stringing; and for common tables, they are split, and divided across; but those who are nice, do not use them at such a growth as to require splitting.
Soak them in cold water, wash them well, then put them into plenty of boiling water, with a handful of salt, and let them boil gently till they are tender, which will take an hour and a half, or two hours: the surest way to know when they are done enough, is to draw out a leaf; trim them, and drain them on a sieve, and send up melted butter with them, with some put into small cups, so that each guest may have one.
The kind which bears flowers around the joints of the stalks, must be cut into convenient lengths for the dish; scrape the skin from the stalk, and pick out any leaves or flowers that require to be removed; tie it up in bunches, and boil it as asparagus; serve it up hot, with melted butter poured over it. The brocoli that heads at the top like cauliflowers, must be dressed in the same manner as the cauliflower.
To have them in perfection, they must be quite young, gathered early in the morning, kept in a cool place, and not shelled until they are to be dressed; put salt in the water, and when it boils, put in the peas; boil them quick twenty or thirty minutes, according to their age; just before they are taken up, add a little mint chopped very fine; drain all the water from the peas, put in a bit of butter, and serve them up quite hot.
Pare a dozen large turnips, slice them, and put them into a stew-pan, with four ounces of butter and a little salt; set the pan over a moderate fire, turn them often with a wooden spoon; when they look white, add a ladle full of veal gravy, stew them till it becomes thick; skim it, and pass it through a sieve; put the turnips in a dish, and pour the gravy over them.
Peel as many small turnips as will fill a dish; put them into a stew pan with some butter and a little sugar, set them over a hot stove, shake them about, and turn them till they are a good brown; pour in half a pint of rich high seasoned gravy; stew the turnips till tender, and serve them with the gravy poured over them.
Let them be young and fresh gathered, string them, and cut them in long thin slices; throw them in boiling water for fifteen minutes; have ready some well seasoned brown gravy, drain the water from the beans, put them in the gravy, stew them a few minutes, and serve them garnished with forcemeat balls; there must not be gravy enough to float the beans.
This is the smallest and most delicate species of the Windsor bean. Gather them in the morning, when they are full grown, but quite young, and do not shell them till you are going to dress them. Put them into boiling water, have a small bit of middling, (flitch,) of bacon, well boiled--take the skin off, cover it with bread crumbs, and toast it; lay this in the middle of the dish, drain all the water from the beans--put a little butter with them, and pour them round the bacon. When the large Windsor beans are used, it is best to put them into boiling water until the skins will slip off, and then make them into a puree as directed for turnips--they are very coarse when plainly dressed.
Like all other spring and summer vegetables, they must be young and freshly gathered: boil them till tender, drain them, add a little butter, and serve them up. These beans are easily preserved for winter use, and will be nearly as good as fresh ones. Gather them on a dry day, when full grown, but quite young: have a clean and dry keg, sprinkle some salt in the bottom, put in a layer of pods, containing the beans, then a little salt--do this till the keg is full; lay a board on with a weight, to press them down; cover the keg very close, and keep it in a dry, cool place--they should be put up as late in the season, as they can be with convenience. When used, the pods must be washed, and laid in fresh water all night; shell them next day, and keep them in water till you are going to boil them; when tender, serve them up with melted butter in a boat. French beans (snaps) may be preserved in the same manner.
The cabbage growing at the top is not good; cut the root in slices an inch thick, peel off the rind, and boil the slices in a large quantity of water, till tender, serve it up hot, with melted butter poured over it.
The purple ones are best; get them young and fresh; pull out the stem, and parboil them to take off the bitter taste; cut them in slices an inch thick, but do not peel them; dip them in the yelk of an egg, and cover them with grated bread, a little salt and pepper--when this has dried, cover the other side the same way--fry them a nice brown. They are very delicious, tasting much like soft crabs. The egg plant may be dressed in another manner: scrape the rind and parboil them; cut a slit from one end to the other, take out the seeds, fill the space with a rich forcemeat, and stew them in well seasoned gravy, or bake them, and serve up with gravy in the dish.
Get one of a good colour, and seven or eight inches in diameter; cut a piece off the top, take out all the seeds, wash and wipe the cavity, pare the rind off, and fill the hollow with good forcemeat--put the top on, and set it in a deep pan, to protect the sides; bake it in a moderate oven, put it carefully in the dish without breaking, and it will look like a handsome mould. Another way of cooking potato pumpkin is to cut it in slices, pare off the rind, and make a puree as directed for turnips.
Take those that are nearly of the same size, that they may be done equally--wash them clean, but do not peel them--boil them till tender, drain the water off, and put them on tin sheets in a stove for a few minutes to dry.
Wash and wipe them, and if they be large, cut them in two lengths; put them at the bottom of a stew pan, lay over some slices of boiled ham; and on that, one or two chickens cut up with pepper, salt, and a bundle of herbs; pour in some water, and stew them till done, then take out the herbs, serve the stew in a deep dish--thicken the gravy, and pour over it.
Cut them across without peeling, in slices half an inch thick, broil them on a griddle, and serve them with butter in a boat.
Great care must be used in washing and picking it clean; drain it, and throw it into boiling water--a few minutes will boil it sufficiently: press out all the water, put it in a stew pan with a piece of butter, some pepper and salt--chop it continually with a spoon till it is quite dry: serve it with poached eggs or without, as you please.
Is dressed as the spinach; and if they be mixed in equal proportions, improve each other.
Get a fine head of cabbage, not too large; pour boiling water on, and cover it till you can turn the leaves back, which you must do carefully; take some of those in the middle of the head off, chop them fine, and mix them with rich forcemeat; put this in, and replace the leaves to confine the stuffing--tie it in a cloth, and boil it--serve it up whole, with a little melted butter in the dish.
Gather young squashes, peel, and cut them in two; take out the seeds, and boil them till tender; put them into a colander, drain off the water, and rub them with a wooden spoon through the colander; then put them into a stew pan, with a cup full of cream, a small piece of butter, some pepper and salt--stew them, stirring frequently until dry. This is the most delicate way of preparing squashes.
The crooked neck of this squash is the best part. Cut it in slices an inch thick, take off the rind, and boil them with salt in the water; drain them well before they are dished, and pour melted butter over--serve them up very hot.
The large part, containing the seeds, must be sliced and pared--cut it in small pieces, and stew it till soft, with just water enough to cover it; pass it through a sieve and stew it again, adding some butter, pepper, and salt; it must be dry, but not burnt. It is excellent when stewed with pork chops.
There are many varieties of these peas; the smaller kind are the most delicate. Have them young and newly gathered, shell and boil them tender; pour them in a colander to drain; put some lard in a frying pan; when it boils, mash the peas, and fry them in a cake of a light brown; put it in the dish with the crust uppermost--garnish with thin bits of fried bacon. They are very nice when fried whole, so that each pea is distinct from the other; but they must be boiled less, and fried with great care. Plain boiling is a very common way of dressing them.
Boil them separately, and mix them in the proportions you like; add butter, pepper, and salt, and either stew them, or fry them in a cake.
Scrape and wash the roots, put them into boiling water with salt; when done, drain them, and place them in the dish without cutting them up. They are a very excellent vegetable, but require nicety in cooking; exposure to the air, either in scraping, or after boiling, will make them black.
Half boil it, cut it up, and put it in a stew pan, with a very little water, and a spoonful of butter; stew them dry, and serve them up. For change, you may, after stewing, cut them in scollop shells with grated bread, and bake them; or make them into cakes, and fry them. They are delicious in whatever way they can be dressed.
Gather grown mushrooms, but such as are young enough to have red gills; cut off that part of the stem which grew in the earth--wash them carefully, and take the skin from the top; put them into a stew pan with some salt, but no water--stew them till tender, and thicken them with a spoonful of butter, mixed with one of brown flour; red wine may be added, but the flavour of the mushroom is too delicious to require aid from any thing.
Prepare them as above directed--broil them on a griddle, and when done, sprinkle pepper and salt on the gills, and put a little butter on them.
Put two cups full of rice in a bowl of water, rub it well with the hand, and pour off the water; do this until the water ceases to be discoloured; then put the rice into two and a half cups of cold water; add a tea-spoonful of salt, cover the pot close, and set it on a brisk fire; let it boil ten minutes, pour off the greater part of the water, and remove the pot to a bed of coals, where it must remain a quarter of an hour to soak and dry.
Boil a pint of rice quite soft, with a tea-spoonful of salt; mix with it while hot a large spoonful of butter, and spread it on a dish to cool; when perfectly cold, add a pint of rice flour and half a pint of milk--beat them all together till well mingled. Take the middle part of the head of a barrel, make it quite clean, wet it, and put on the mixture about an inch thick, smooth with a spoon, and baste it with a little milk; set the board aslant before clear coals; when sufficiently baked, slip a thread under the cake and turn it: baste and bake that side in a similar manner, split it, and butter while hot. Small homony boiled and mixed with rice flour, is better than all rice; and if baked very thin, and afterwards toasted and buttered, it is nearly as good as cassada bread.
Take half a pound of rice, wash it clean in salt and water--then put it into two quarts of boiling water, and boil it briskly twenty minutes; strain it through a colander and shake it into a dish, but do not touch it with your fingers nor with a spoon.
Beef, veal, mutton, rabbits, fish, &c. may be curried and sent to table with or without the dish of rice.
Curry powder is used as a fine flavoured seasoning for fish, fowls, steaks, chops, veal cutlets, hashes, minces, alamodes, turtle soup, and in all rich dishes, gravies, sauce, &c. &c.
Take an equal quantity of each, let the ochra be young, slice it, and skin the tomatos; put them into a pan without water, add a lump of butter, an onion chopped fine, some pepper and salt, and stew them one hour.
Gather young pods of ochra, wash them clean, and put them in a pan with a little water, salt and pepper, stew them till tender, and serve them with melted butter. They are very nutritious, and easy of digestion.
Boil two or three pounds of tripe, cut it in pieces, and put it on the fire with a knuckle of veal, and a sufficient quantity of water; part of a pod of pepper, a little spice, sweet herbs according to your taste, salt, and some dumplins; stew it till tender, and thicken the gravy with butter and flour.
Take the entrails of fat full grown fowls, empty them of their contents--open them with a sharp knife, scrape off the inner coat; wash them clean, and put them on to boil with the liver, gizzard, and other giblets; add salt, pepper, and chopped onion--when quite tender, set them by to cool; put some nice dripping or butter in a pan, when it boils put the giblets, add salt, fry them a nice brown; when nearly done, break six eggs in a bowl, beat them a little, pour them over the giblets, stir them for a few minutes, and serve them up.
Chop half a pound of suet very fine--add one and a quarter pound of flour, and a little salt--mix it up with half a pint of milk, knead it till it looks light; take a bowl of proper size, rub the inside with butter, roll out the paste and lay it in; parboil beef steaks, mutton-chops, or any kind of meat you like; season it and lay it in the bowl--fill it with rich gravy, close the paste over the top--get a very thick cloth that will keep out the water; wet and flour it, place it over the top of the bowl--gather it at bottom and tie it very securely; the water must boil when you put it in--when done, dip the top in cold water for a moment, that the cloth may not stick to the paste; untie and take it off carefully--put a dish on the bowl and turn it over--if properly made, it will come out without breaking; have gravy in a boat to eat with it.
Take two pounds beef, one pound mutton, a chicken, or half a pullet, and a small piece of pork; put them into a pot with very little water, and set it on the fire at ten o'clock, to stew gently; you must sprinkle over it an onion chopped small, some pepper and salt, before you pour in the water; at half after twelve, put into the pot two or three apples or pears, peeled and cut in two, tomatos with the skin taken off, cimblins cut in pieces, a handful of mint chopped, lima beans, snaps, and any kind of vegetable you like; let them all stew together till three o'clock; some cellery tops cut small, and added at half after two, will improve it much.
Peel the skin from ripe tomatos, put them in a pan with a spoonful of melted butter, some pepper and salt, shred cold meat or fowl; put it in, and fry it sufficiently.
Beat ten eggs very light, add to them a quart of rich milk, with a quarter of a pound of butter melted, and some pepper and salt; stir in as much flour as will make a thin good batter; take four young chickens, and after cleaning them nicely, cut off the legs, wings, &c. put them all in a sauce pan, with some salt and water, and a bundle of thyme and parsley, boil them till nearly done, then take the chicken from the water and put it in the batter pour it in a dish, and bake it; send nice white gravy in a boat.
Put a large spoonful of butter in a quart of water, wet your corn meal with cold water in a bowl, add some salt, and make it quite smooth, then put it in the buttered water when it is hot, let it boil, stirring it continually till done; as soon as you can handle it, make it into a ball, and let it stand till quite cold--then cut it in thin slices, lay them in the bottom of a deep dish so as to cover it, put on it slices of cheese, and on that a few bits of butter; then mush, cheese and butter, until the dish is full; put on the top thin slices of cheese and butter, put the dish in a quick oven; twenty or thirty minutes will bake it.
Boil as much macaroni as will fill your dish, in milk and water, till quite tender; drain it on a sieve sprinkle a little salt over it, put a layer in your dish then cheese and butter as in the polenta, and bike it in the same manner.
Break some crackers in small pieces, soak them in milk until they are soft; then use them as a substitute for macaroni.
Take cold fowl or fresh meat of any kind, with slices of ham, fat and lean--chop them together very fine, add half as much stale bread grated, salt, pepper, grated nutmeg, a tea-spoonful of made mustard, a table-spoonful of catsup, and a lump of butter; knead all well together till it resembles sausage meat, make them in cakes, dip them in the yelk of an egg beaten, cover them thickly with grated bread, and fry them a light brown.
Beat two or three fresh eggs quite light, make them into a stiff paste with flour, knead it well, and roll it out very thin, cut it in narrow strips, give them a twist, and dry them quickly on tin sheets. It is an excellent ingredient in most soups, particularly those that are thin. Noodles are made in the same manner, only instead of strips they should be cut in tiny squares and dried. They are also good in soups.
Take some veal, fat and lean, and some slices of boiled ham, chop them very fine, and season it with salt, pepper, grated nutmeg, and a small quantity of parsley and thyme minced very fine; with a little gravy make some paste, cover the bottoms of small moulds, fill them with the meat, put thin lids on, and bake them crisp; five is enough for a side dish.
Boil eighteen eggs, separate the yelks and whites, and cut them in dice; pour over them a sauce a-la-creme, (see sauce a-la-creme,) add a little grated bread, mix all well together, and let it get cold; put in some salt and pepper, make them into cakes, cover them well on both sides with grated bread, let them stand an hour, and fry them a nice brown; dry them a little before the fire, and dish them while quite hot.
Break six eggs, beat the yelks and whites separately till very light, then mix them, add four table spoonsful of powdered sugar, and a little grated lemon peel; put a quarter of a pound of butter in a pan; when melted, pour in the eggs and stir them; when they have absorbed the butter, turn it on a plate previously buttered, sprinkle some powdered sugar, set it in a hot Dutch oven, and when a little brown, serve it up for a desert.
Put a pint of water, and a lump of butter the size of an egg, into a sauce pan; stir in as much flour as will make a thick batter, put it on the fire, and stir it continually till it will not stick to the pan; put it in a bowl, add three quarters of a pound of grated cheese, mix it well, then break in two eggs, beat them well, then two more until you put in six; when it looks very light, drop it in small lumps on buttered paper, bake it in a quick oven till of a delicate brown; you may use corn meal instead of flour for a change.
Cut some slices of bread tolerably thick, and toast them slightly; bone some anchovies, lay half of one on each toast, cover it well with grated cheese and chopped parsley mixed; pour a little melted butter on, and brown it with a salamander; it must be done on the dish you send it to table in.
Boil twelve eggs just hard enough to allow you to cut them in slices--cut some crusts of bread very thin, put them in the bottom and round the sides of a moderately deep dish, place the eggs in, strewing each layer with the stale bread grated, and some pepper and salt.
Put a quarter of a pound of butter, with a large table-spoonful of flour rubbed well into it in a sauce pan; add some chopped parsley, a little onion, salt, pepper, nutmeg, and a gill of cream; stir it over the fire until it begins to boil, then pour it over the eggs, cover the top with grated bread, set it in a Dutch oven with a heated top, and when a light brown, send it to table.
Take two good heads of cabbage, cut out the stalks, boil it tender, with a little salt in the water--have ready one large spoonful of butter, and a small one of flour rubbed into it, half a pint of milk, with pepper and salt; make it hot, put the cabbage in after pressing out the water, and stew it till quite tender.
Break six or eight eggs in a dish, beat them a little, add parsley and chives chopped small, with pepper and salt; mix all well together, put a piece of butter in a pan, let it melt over a clear fire till nearly brown; pour in the eggs, stir it in, and in a few minutes it will be done sufficiently; double it, and dish it quite hot.
Break six eggs, leave out half the whites--beat them with a fork, and add some salt and chopped parsley; take four ounces of fresh butter, cut half of it in small pieces, put them in the omelette, put the other half in a small frying pan; when melted, pour in the eggs; stir till it begins to set, then turn it up round the edges; when done, put a plate on and turn the pan up, that it may not break--the omelette must be thick, and great care must be taken in frying; instead of parsley, you may use any kind of sweet herb or onion chopped fine, anchovy minced, rasped beef, ham or tongue.
Put some soft biscuit or toasted bread in the bottom of a sallad bowl, put in a layer of sliced tomatos with the skin taken off, and one of sliced cucumbers, sprinkled with pepper, salt, and chopped onion; do this until the bowl is full; stew some tomatos quite soft, strain the juice, mix in some mustard, oil, and water, and pour over it; make it two hours before it is eaten.
Peel the skins from a dozen large tomatos, put four ounces of butter in a frying pan, add some salt, pepper, and a little chopped onion; fry them a few minutes, add the tomatos, and chop them while frying; when nearly done, break in six eggs, stir them quickly, and serve them up.
Boil six eggs for five minutes, lay them in cold water, peel them carefully, dredge them lightly with flour, beat one egg light, dip the hard eggs in, roll them in bread crumbs, seasoned with pepper, salt, and grated nutmeg; cover them well with this, and let them stand some time to dry--fry them in boiling lard, and serve them up with any kind of rich, well seasoned gravy, and garnish with crisped parsley.