Spring Soup—Crusts
Breast of Veal Roasted—Brown Sauce
Spanish Rice Mashed Parsnips
Pineapple Fritters
Red Cabbage, Celery and Onion Salad
Steamed Currant Pudding
Dried Apricot and Hard Sauce
Small Cups Coffee
SPRING SOUP
3 bunches chopped watercress.
1 bunch young onions.
3 tablespoons butter.
2 tablespoons flour.
½ cup thin cream.
Yolk 1 egg slightly beaten.
Salt, pepper.
Parsley finely chopped.
Process: Pick off the leaves of cress and chop fine. Cut onions in thin slices. Cook watercress and onions in butter five minutes (without browning), add flour and salt, stir until smooth, then pour milk on gradually, stirring constantly. Cook over hot water twenty minutes. Add beef extract, stir until dissolved; season with Worcestershire sauce and a few grains cayenne. Strain into hot soup tureen, add whipped cream and sprinkle with finely chopped parsley.
CRUSTS
Cut stale sandwich bread lengthwise in one-inch thick slices and remove crusts. Cut slices in bars one inch wide and six inches long. Bake in a hot oven until delicately browned. Turn them so that crusts may brown evenly on all sides. Serve hot and crisp.
BREAST OF VEAL ROASTED
Six pounds of veal cut from the breast. Wipe, and skewer meat into shape, sprinkle with salt, pepper, dredge with flour and cover top with thin slices of fat salt pork. Lay in a dripping pan and strew cubes of pork around meat. Place in a very hot oven for the first half hour, basting every ten minutes with fat in pan, then reduce heat and cook meat slowly until tender, allowing twenty minutes to pound; continue basting. The last half hour of cooking remove salt pork, dredge meat again with flour, and brown richly. Remove meat to hot serving platter, surround with Spanish Rice and prepare a Brown Sauce from some of the fat in pan. (See [Page 82] for Brown Sauce.)