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Then put in the pork, and let it simmer for an hour or more, till it is quite tender. When done, wash the pork clean in hot water, send it up in a dish, or cut into small pieces and put with the soup into the tureen. PEAS PORRIDGE. Boil the peas, and pulp them through a cullender. Heat them up in a saucepan with some butter, chopped parsley and chives, and season with pepper and salt.
To these, any of the following may be added, to vary the taste, and give it a higher relish. Oysters, anchovy, taragon, savoury, pennyroyal, knotted marjoram, thyme, basil, yolks of hard eggs, cayenne, garlic, shalot, chives, Jamaica pepper in fine powder, or two or three cloves.
121. =Watercress Salad.= Serve one quart of watercresses with one chopped green onion, one teaspoonful of ground horseradish, one tablespoonful of lemon juice, and two of oil, simply poured over. 122. =Mint Salad.= Wash and clean the tender tops of one quart of spearmint, lay them in a bowl with one tablespoonful of chopped chives, and dress them with brown sugar and vinegar, or sweet sauce.
6 eggs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of strained tomato 1 tablespoonful of chopped chives 2 green peppers Rub the butter and flour together, add the tomatoes, and the peppers, chopped very fine. Stir until this reaches boiling point, and stand it over hot water. Poach the eggs in deep water.
Take the whitest and the thickest seam tripe you can get, cut the white part in thin slices, put it into a stew-pan with a little white gravy, juice of lemon and lemon-peel shred, also a spoonful of white wine; take the yolks of two or three eggs and beat them very well, put to them a little thick cream, shred parsley, and two or three chives if you have any; shake altogether over the stove while it be as thick as cream, but don't let it boil for fear it curdle.
Used in flavoring desserts, etc. A sauce made with oil and vinegar, to which are added finely minced chives, peppers, or other highly flavored green vegetables and spices. A crust of light puff paste. Also, a large pate or form of pastry filled with a savory preparation of oysters, fish, or meat and a cream sauce. Bread toasted twice.
A boy brought her a trencher filled with chopped things, and a man in a blue jerkin came to her side bearing a middling pig, seared to a pale clear pinkness. The boy held the slit stomach carefully apart, and she lined it with slices of bread, dropping into the hollow chives, nutmegs, lumps of salt, the buds of bergamot, and marigold seeds with their acrid perfume, and balls of honied suet.
Skim it carefully, and then put in the head; add a pint of Madeira, and simmer till the meat is quite tender. About ten minutes before serving, put in some basil, tarragon, chives, parsley, cayenne pepper, and salt; also two spoonfuls of mushroom ketchup, and one of soy. Squeeze the juice of a lemon into the tureen, and pour the soup upon it. Serve with forcemeat balls, and small eggs.
If the vessel containing the liquor is to be exposed to the sun's heat, the best time to begin making it is in the month of April. VINEGAR FOR SALADS. Take three ounces each of tarragon, savory, chives, and shalots, and a handful of the tops of mint and balm, all dry and pounded. Put the mixture into a wide-mouthed bottle, with a gallon of the best vinegar.
Garnish the edges of the dish with triangular pieces of toasted bread, cover the whole with cream sauce, brown in the oven, and serve at once. 6 hard-boiled eggs 2 tablespoonfuls of butter 1 teaspoonful of anchovy sauce 1 tablespoonful of finely chopped chives or onion 1/2 cupful of bread crumbs 1/2 teaspoonful of salt
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