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For English taste the sugar could be omitted. 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.
Beat up the yolks of six eggs and add three ounces of sugar and a saltspoonful of salt; mix thoroughly and add the lukewarm milk. Stir and pour the custard into a porcelain or double saucepan and stir while on the range until of the consistency of cream; do not allow it to boil, as that would curdle it; strain, and when almost cold add two teaspoonfuls of vanilla.
He bit off a long piece of sponge, tore from the roll a square piece of linen, drew from it a bit of thread, took the saucepan containing the milk from the stove, filled the phial with milk, drove down the sponge halfway into its neck, covered the sponge with linen, tied this cork in with the thread, applied his cheeks to the phial to be sure that it was not too hot, and seized under his left arm the bewildered bundle which was still crying.
I made one more effort to save my reputation. "We should look so funny, sir, riding through Bailleul with a great saucepan. We might send the Company cook to buy one to-morrow." I remained in suspense for a few moments as the Captain chose another cake. He looked up suddenly. "We'll get it home all right," he said, "but I believe the fact of the matter is that you don't know what to ask for."
He ran down-stairs in anger and excitement. "What's the matter with you, Joe Tucker?" demanded his wife. "Are you drunk or crazy?" "Enough to make me both, wife," he answered. "The boy's gone!" "Gone!" exclaimed Mrs. Tucker, stopping short, with a saucepan in her hand. "Gone!" ejaculated Zeke, his mouth wide open. "I don't believe it," said Mrs. Tucker positively. "He couldn't go.
A cheaper way. Prepare half a calf's head as above, but without the skin. When the meat is cut off, break the bones, and put them into a saucepan with some gravy made of beef and veal bones, and seasoned with fried onions, herbs, mace, and pepper.
SAGO GRUEL. Take two tablespoonfuls of sago and place them in a small saucepan, moisten gradually with a little cold water. Set the preparation on a slow fire, and keep stirring till it becomes rather stiff and clear. Add a little grated nutmeg and sugar to taste; if preferred, half a pat of butter may also be added with the sugar.
SALT FISH WITH CREAM. Soak and boil some good barrel cod, till about three parts done. Divide it into flakes, put them into a saucepan with some cream, a little pepper, and a handful of parsley scalded and chopped. Stew it gently till tender, thicken the sauce with two or three yolks of eggs, and serve it up.
While it is cooking prepare a meat sauce, and a Bechamel sauce as follows: MEAT SAUCE Cut the meat into small dice; chop up fine together the ham, onion, carrot, and celery. This sauce should not be strained. Take one tablespoon of flour, and one tablespoon of butter. Put them into a saucepan and stir with a wooden spoon until they have become a golden-brown color.
A leathern vessel for water, a little saucepan for boiling in, a handful of salt, and some rice and bread, were all that I took with me. 15th February. Late in the evening I reached Nurankura, a small place surrounded by low mountains. I found here some tents belonging to Captain Burdon, a maid, and a servant. Terribly fatigued, I entered one of the tents directly, in order to rest myself.
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