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Updated: June 4, 2025
Lay the chitterlings on the toast, and send them to table with the stewed onions in a sauce-boat. When you take the chitterlings on your plate season them with pepper and vinegar. This, if properly prepared, is a very nice dish. Strew some chopped parsley or sweet marjoram over them, and fry them of a light brown in lard or butter. Serve them up with parsley-sauce. Cut the liver into thin slices.
Let the heads be above the water so that they will get cooked by the steam and will not be broken. Simmer in this way to prevent them moving much. Meanwhile, hard-boil three eggs and chop some parsley. Lay the asparagus on a dish and sprinkle parsley over it, place round the sides the eggs cut in halves long-ways, and serve as well a sauce-boat of melted butter.
Put it into wide-mouthed bottles, and on the top of each lay a dessert-spoonful of whole pepper. Dip the corks in melted rosin, and secure them well by tying leather over them. In using this catchup allow four table-spoonfuls to a common-sized sauce-boat of melted butter. Put in the catchup at the last, and hold it over the fire just long enough to be thoroughly heated.
Butter them, cut them across, and send them to table hot, with molasses in a sauce-boat. If the batter should chance to become sour before it is baked, stir in about a salt-spoonful of pearl-ash dissolved in a little lukewarm water; and let it set half an hour longer before it is baked.
After you take them out, throw in a handful of parsley, and let it crisp; but withdraw it before it loses its colour. Strew it over the crabs when you dish them. Make the gravy by adding cream or rich milk to the lard, with some chopped parsley, pepper and salt. Let them all boil together for a few minutes, and then serve it up in a sauce-boat. Have ready a pot of boiling water.
On another occasion a large silver dish was borne in, on which was placed a bundle of asparagus, the stalks held together by a broad blue satin ribbon. The ribbon was untied, the stalks fell apart, and one was served to each guest, together with a rich sauce from a silver sauce-boat.
Pour some of the boiled custard over it, and send up the remainder of the custard in a sauce-boat. Heap the froth on the top of each lump of rice. A quart of new milk, and a half a pint of cream, mixed. A quarter of a pound of powdered white sugar. A large glass of white wine, in which an inch of washed rennet has been soaked. A nutmeg. Mix together the milk, cream, and sugar.
Put a layer of chicken in the bottom of a deep dish, and pour over it some of the batter; then another layer of chicken, and then some more batter; and so on till the dish is full, having a cover of batter at the top. Bake it till it is brown. Then break an egg into the gravy which you have set away, give it a boil, and send it to table in a sauce-boat to eat with the pudding. A large turkey.
Take a shallot or two, according to quantity of sauce needed, slice very finely, shred a little parsley, put both into the sauce-boat, with salt, pepper, and mustard to taste; add oil and vinegar in proportion of one dessert-spoonful of vinegar to two table-spoonfuls of oil, till sufficient quantity. Put your pieces of pigeon into a stew-pan in butter, and let it cook with the pigeons.
"Mademoiselle touched the Hand of Fatima, of course?" he asked, letting a trickle of sauce spill out of a sauce-boat in his friendly eagerness for my answer. "Oh, yes, I saw to it that she did that," replied Mr. Dane, with conscious virtue in the achievement. "It is for luck, isn't it?" I said, to make conversation. "And more especially for love," came the unexpected answer. "For love!"
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