Third Week. Friday.
Lobster Bisque.
- 1 can of lobster.
- 1 quart of milk.
- 1 quart of cold water.
- 3 tablespoonfuls of butter.
- ½ cup of pounded cracker.
- 1 teaspoonful of salt.
- A little cayenne pepper.
Free the lobster from all bits of shell, and cut up small, tearing as little as may be. Put the water into a saucepan, with the salt and pepper. When boiling, stir in the lobster and stew half an hour. Heat the milk in another vessel, and, when scalding, stir in the cracker and set in hot water for ten minutes. The lobster having cooked for thirty minutes, add the butter, and simmer five minutes longer. Then pour in the milk; mix all up well; set for five minutes in hot water, and serve in a tureen. Pass sliced lemon with it.
Stewed Chicken.
Prepare a fine young fowl as for roasting, with the exception of the dressing, which should be left out. Early in the day (if you have no gravy already made) put on the feet and giblets to stew in two cups of cold water, with a little minced onion. When the giblets are very tender, and the liquid has boiled down to one cupful, strain it and set aside the giblets to cool. Chop a quarter of a pound of pork, put it in the bottom of a pot, lay the chicken upon it; pour the gravy over it; cover tightly and set where it will heat steadily, but not reach the boil under an hour. Increase the heat, not allowing the steam to escape, for an hour longer, but it should not stew fast at any time. By this time the fowl should be thoroughly done. Remove carefully to a hot dish; season the gravy, adding a little hot water if needful, and strain out the pork. Add the giblets, chopped fine, stew fast for one minute, pour over the chicken, and it is ready for the table.
Rice Croquettes.
- 2 cups of cold boiled rice.
- 1 tablespoonful of melted butter.
- 2 eggs, well beaten.
- 1 tablespoonful sugar.
- A little flour.
- Salt to taste.
Work butter and sugar to a cream, and these into the rice. Salt, and stir up with the eggs to a smooth paste. Make into oval balls or rolls, with well-floured hands. Roll in flour, and fry, a few at a time, in sweet lard. Drain well and eat hot.