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Take a piece of brisket of beef, cover it with water, when boiling skim off the fat, add one quarter of French beans cut small, two onions cut in quarters, season with pepper and salt, and when nearly done take a dessert-spoonful of flour, one of coarse brown sugar, and a large tea-cup full of vinegar, mix them together and stir in with the beans, and continue stewing for about half an hour longer.
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. Make a good gravy with one and one-half pounds of skirt of beef.
Cook two pounds of Brussels sprouts in boiling water. 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.
LEMON WHITE SAUCE. Cut the peel of a small lemon very thin, and put it into a pint of sweet rich cream, with a sprig of lemon thyme, and ten white peppercorns. Simmer gently till it tastes well of the lemon, then strain and thicken it with a quarter of a pound of butter, and a dessert-spoonful of flour rubbed in it. Boil it up, stir it well, and pour the juice of the lemon strained into it.
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.
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. 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.
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.
If a table-spoonful of the milk make him sick, give him a dessert-spoonful; if a dessert-spoonful cause sickness, let him only have a tea-spoonful at a time, and let it be repeated every quarter of an hour. But, remember, in such a case the breast milk the breast milk alone is incomparably superior to any other milk or to any other food whatever.
Boil it up once, then mix it by degrees into a dessert-spoonful of arrow root, previously rubbed smooth with two spoonfuls of cold water. Return the whole into the saucepan, stir and boil it three minutes. ARSENIC. The fatal effects of mineral poisons are too often experienced, and for want of timely assistance but seldom counteracted.
I opened the jaws of the insensible, and poured down a dessert-spoonful of water, containing three grains of emetic tartar, and, in about ten minutes, I dosed everybody who had partaken of the poisoned cider with the same emetic, while I insisted upon a flood of mustard and salt and water being swallowed. Fortunately we had everything at hand.
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