Wash a dish with white of raw egg, then make four divisions in it with fried bread, and put alternately in each the following vegetables:—in the first, stewed spinach; in the second, mashed turnips; in the third, mashed potatoes; and in the fourth, slices of carrots and some button onions blanched: afterwards stew them in a little cullis, and when they are put into the dish let the essence adhere to them: or in the fourth partition put pieces of cauliflower or heads of broccoli.
N. B. Instead of fried bread to make the divisions, may be used mashed potatoes and yolks of eggs mixed together, and put on a dish in as many partitions as approved; afterwards baked till of a nice colour, and served up with any kind of stewed vegetable alternately.
Vegetable Pie.
Cut celery heads two inches long, turnips and carrots into shapes, some peeled button onions or two Spanish onions, artichoke bottoms cut into quarters, pieces of cauliflowers or heads of broccoli, and heads of large asparagus. Let all the vegetables be washed clean; then boil each separately in a sufficient quantity of water to cover them, and as they get tender strain the liquor into one stewpan and put the vegetables into another. Then add to their essences half a pint of strong consumé, thicken it with flour and water, season to the palate with cayenne pepper, salt, and lemon juice; add also a little colour. Let it boil ten minutes and strain it to the vegetables; then simmer them together, and serve them up in a raised pie crust, or in a deep dish with a raised crust baked round it, of two inches high.
Fried Potatoes.
Pare and slice potatoes half an inch thick; then wipe them dry, flour, and put them into boiling hot lard or dripping, and fry them of a light brown colour. Then drain them dry, sprinkle a little salt over, and serve them up directly with melted butter in a sauce boat.
Fried Onions with Parmezan Cheese.
Pare six large mild onions, and cut them into round slices of half an inch thick. Then make a batter with flour, half a gill of cream, a little pepper, salt, and three eggs, beat up for ten minutes; after which add a quarter of a pound of parmezan cheese grated fine and mixed well together, to which add the onions. Have ready boiling lard; then take the slices of onions out of the batter with a fork singly, and fry them gently till done and of a nice brown colour. Drain them dry, and serve them up placed round each other. Melted butter with a little mustard in it to be served in a sauce boat.
Pickle Tongue forced.