No. 229.
ARTICHOKES.
Soak them in cold water, wash them well, and put them in plenty of boiling water, with a handful of salt, and let them boil gently till they are tender, which will take 1½ to 2 hours. To know when they are done, draw out a leaf. Trim them and drain them on a sieve. Send up melted butter with them, which some put into small cups so that each guest may have one.
No. 230.
STEWED OYSTERS.
Large oysters will do for stewing. Stew a couple of dozen in their own liquor. When coming to a boil, skim well, take them up, beard them, strain the liquor through a sieve, and lay the oysters on a dish. Put an ounce of butter in a stewpan; when melted, put to it as much flour as will dry it up, the liquor of the oysters, 3 tablespoonfuls of milk or cream, a little white pepper, salt, a little catsup, chopped parsley, grated lemon peel and juice. Let it boil up for a couple of minutes till it is smooth, then take it off the fire, put in the oysters, and let them get warm. Line the sides and bottom of a hash-dish with bread sippets and pour your oysters and sauce into it.
No. 231.
FRICASSEED RABBIT.
Take a fine, fat rabbit, clean it well, salt and pepper it, put it in hot lard to fry to a pretty delicate brown; when done take out, pour out a portion of the grease, and cut up three onions, thicken with three tablespoonfuls of flour, stir well, pour on water enough to cover the rabbit, which is now put back in the skillet; cover it over and let boil for ¾ of an hour. Just before serving cut up a little parsley and put in; serve it with either roasted or fried potatoes.
No. 232.
COLD VEAL AND HAM TIMBALES.
Timbale paste, 1 pound of corned bacon, 2 pounds of leg veal, 6 hard boiled eggs, 1 teaspoonful each of celery salt and marjoram, 3 sprigs of parsley, white pepper and salt to taste; line the timbale mould with the paste, first setting it on a greased baking-pan; cut the ham and veal into scallops and the eggs into slices; with them make alternate layers with the seasonings; when all are used fill with water, wet the exposed edges of the paste cover, ornament the edges, and bake in a moderate oven 2 hours; when cold open the mould and serve as may be desired.
No. 233.
BEEFSTEAK AND OYSTERS.
Take a tender sirloin steak, put it in a hot skillet, let it fry 15 minutes; when done take the hearts out of 1 quart of oysters, and put the oysters in the skillet where the steak came out, sprinkle a little flour over them, a small piece of butter, a little of the oyster liquor, enough to make a nice gravy; season to taste and a little nutmeg. Put steak on platter, pour this oyster gravy over them, and serve hot.