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Remove the scales and clean. Do not remove the head, tail, or fins. Put into a double boiler one tablespoon of butter, two cups of stale bread crumbs, one tablespoon of chopped onion, one teaspoon of chopped parsley, two teaspoons of chopped capers, one-fourth cup of sherry. Heat all the above ingredients, season with paprika and salt, and stuff the bass with the mixture.
195. =Ragout of Haslet.= Wash the lights, cut them in two inch pieces, put them into a sauce-pan with one ounce each of butter, salt pork sliced, onion chopped, one dessertspoonful of salt, and half a saltspoonful of black pepper; two bay leaves, two sprigs of parsley and one of thyme, tied in a bouquet, one ounce of flour, one gill of vinegar, half a pint of cold gravy or cold water, and six potatoes peeled and cut in dice; stew all these ingredients gently together for two hours, and serve as you would a stew, with a tablespoonful of chopped parsley sprinkled over the top.
Lay in roasting-pan and put slices of onion on top with a few tablespoons of goose-fat or drippings. Cover tightly and roast, allowing twenty minutes to the pound and baste frequently. Veal must be well done. When cold it slices up as nicely as turkey. Roast as directed above. Have the butcher cut a pocket to receive the stuffing. Prepare bread stuffing and sew up the pocket.
"Many rains, many rowans; Many rowans, many yawns," The meaning being that an abundance of rowans the fruit of the mountain-ash denote a deficient harvest. Among further sayings of this kind may be noticed one relating to the onion, which is thus: "Onion's skin very thin, Mild-winter's coming in; Onion's skin thick and tough, Coming winter cold and rough."
Cut the squirrels into pieces at the joints; sprinkle well with salt; let lay one hour; then sprinkle with pepper and lemon-juice. Put 2 large tablespoonfuls of dripping in a pan; when hot, lay in a squirrel with 1 sliced onion; cover and let brown. Then add 1 cup of tomato-sauce, some celery seed and chopped parsley and 1 cup of hot water. Let simmer until tender. Add 1/2 glass of sherry wine.
Or if you want a full-cream gravy, pour off the fat, stir the cream in double quantity in the skillet to take up the flavors, then pour it in a double boiler, add pepper, salt, minced celery, a little onion juice, and one at a time, lumps of butter, rolled well in flour. Cook until thick and rich, and serve in a gravy boat.
Cover and let simmer ten minutes; then add 2 cups of boiled rice. Mix well together with 1 tablespoonful of butter. Let get very hot and serve. Polish Chicken Soup. Cook a large fat chicken in 3 quarts of water; add 1 onion, 2 carrots and 2 stalks of celery cut into small pieces and 1 cup of pearl barley. Let all cook until tender.
One pint chopped lobsters; good half pint rolled crackers; one tablespoonful butter; ten of milk; salt and pepper to taste. This quantity is enough for twelve persons. From MRS. CORA L. BARTLETT, of New Mexico, Lady Manager. Take butter the size of an egg; melt slowly in sauce-pan; into butter slice fine a piece of onion size of a filbert; brown slowly.
This food consisted principally of dried salmon-pulverized and packed in sacks made of grass-dried huckleberries, and dried camas; the latter a bulbous root about the size of a small onion, which, when roasted and ground, is made into bread by the Indians and has a taste somewhat like cooked chestnuts.
Add the beaten whites and stir in the flour, making a light batter. Grease the waffle irons and fill with the batter. Bake until a delicate brown. Remove to a hot dish. Serve hot with powdered sugar on top. Swedish Stewed Mutton. Season the breast of mutton with salt, pepper, thyme and mace; let stew slowly with 1 onion and 2 cloves of garlic chopped.
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