Have a small fowl ready for grilling, season with salt, pepper, and a little cayenne; beat an egg well, rub it over; mix some American grated crackers with maize, roll it in and beat it with a knife to make it adhere to the chicken; put it on a gridiron, and when hot through put small nuts of butter here and there; broil to a very nice colour and serve 2 doz. stewed oysters, as No. 33, on toast, which place under the fowl. Any sharp sauce instead of oysters will do for this dish.
No. 73.—Herring A la Rob Roy.
Well wash and clean a red herring, wipe it dry and place it in a pie-dish, having cut off the head, and split it in two up the back; put a gill or two of whiskey over the herring, according to size, hold it on one side of the dish, so that it is covered with the spirit, set it alight, and when the flame goes out the fish is done.
No. 74.—Cold Asparagus Salad, while in Season.
A very refreshing and delicious dish for supper.
When this vegetable is in season, put in a soup plate a tablespoonful of vinegar, two of oil, quarter teaspoonful of salt, half that of pepper, mix together, a little chopped parsley may be introduced, and dip each head of cold grass as you eat them in the mixture.
No. 75.—New Potato Salad, German Fashion.
Boil some rather waxy potatoes, peel when just done, cut in slices, put them in a bowl, add to every pound one tablespoonful of vinegar, two of oil, half a teaspoonful of salt, quarter that of pepper toss up well, and eat it cold. Add a little chopped parsley.
No. 76.—New Potato Salad, French Haricot, and Haricot Beans.
Have your vegetables properly cooked, and when cold put a pound of French or the other beans in a bowl, season with salt, pepper, oil, vinegar, as above, and a teaspoonful of chopped parsley; toss well, and serve. The French beans only require to be boiled in a plain way. The French haricots—put a pint in two quarts of cold water, add one ounce of butter, and boil very gently for two hours, or till tender, let it get cold and make your salad. For lentils proceed the same as haricots.