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This will serve twelve persons. 1 quart of cream 1/2 pound of sugar 1/4 pound of Jordan almonds 1 teaspoonful of almond extract 1 teaspoonful of vanilla Yolks of six eggs Grated rind of one lemon
Three cups of sifted flour in which three teaspoonfuls of baking powder have been sifted; one cup of finely chopped suet, well rubbed into the flour, with a teaspoonful of salt. Wet all with sweet milk to make a dough as stiff as biscuit. Make into small balls as large as peaches, well floured. Drop into the soup three-quarters of an hour before being served.
Make a plain omelet the usual way, and just before doubling it, turn the mushrooms over the centre and serve hot. Parboil a dozen oysters in their own liquor, skim them out and let them cool; add them to the beaten eggs, either whole or minced. Cook the same as a plain omelet. Thicken the liquid with butter rolled in flour; season with salt, cayenne pepper and a teaspoonful of chopped parsley.
70. =Civet of Hare.= Skin a pair of leverets, or young hares, carefully wipe them outside with a damp cloth; remove the entrails, and wash the interior with a cup of vinegar, which must be saved; cut them into joints as you would divide a chicken for fricassee; cut the back and loins in pieces about two inches square; peel two dozen button onions, and fry them light brown in two ounces of butter, with half a pound of lean ham cut in half inch dice; add the hare, and brown well; stir in two ounces of dry flour, add three gills of broth, and one gill of the vinegar used to wash the hare, or two gills of claret, season with one teaspoonful of salt, one saltspoonful of ground cloves, and half a saltspoonful of pepper; simmer gently about one hour, until the hare is tender, and serve on a hot platter like chicken fricassee.
Serve with cream sauce, made as follows: Heat a tablespoonful of butter in a saucepan, add a teaspoonful of flour and stir until perfectly smooth; then add, slowly stirring in, a cup of cold milk; let it boil up once, and season to taste with salt and pepper and a teaspoonful of finely chopped fresh parsley. Serve in a gravy boat, all hot.
Serve on slices of fried bread, and garnish with fried bread and parsley. This can be made of any kind of meat, but is nicest of veal or poultry. Boil a large cup of rice till tender, and let it cool. Chop fine half a pound of meat, and season with half a teaspoonful of salt, a small grated onion, and a teaspoonful of minced parsley and a pinch of cayenne.
Take one pint of hot boiled hominy, two eggs, half a teaspoonful of salt and a tablespoonful of flour; thin it a little with cold milk; when cold add a teaspoonful of baking powder, mix thoroughly, drop tablespoonfuls of it into hot fat and fry to a delicate brown. Take three or four good-sized parsnips. Boil them until tender.
One pound of butter; one pound of sugar; one pound and a quarter of sifted flour; ten eggs; two nutmegs grated; a tablespoonful each of ground cloves, cinnamon, and allspice; a teaspoonful of soda; a cup of brandy or wine, and one of dark molasses; one pound of citron; two pounds of stoned and chopped raisins, and two of currants washed and dried.
"Will you?" says I. "Just this once, or does that stand?" "This this is so abrupt!" says Vee, snickerin'. "You tell it well," says I. "Just as though I hadn't been doin' my best to dodge the net! But what chance has a man got when he's cornered at breakfast and she offers to Ouch!" Vee springs one of them boardin'-school tricks of hers, shootin' a teaspoonful of water accurate across the table.
We became as haggard and woe-begone a lot as ever ate provisions impregnated with salt; we turned wistfully from claret to a teaspoonful of water, and had tongues like pieces of blotting-paper. One morning we were sitting at breakfast when we heard a cock-crow, then another and another. MacGregor sprang to his feet crying: "Land!" In a moment we were on deck.
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