- 1 can of preserved lobster.
- 3 tablespoonfuls of butter.
- 4 tablespoonfuls of vinegar.
- ½ teaspoonful of made mustard.
- A good pinch of cayenne pepper.
- Boiled eggs for garnishing.
- Salt.
Open the lobster-can and empty it into a bowl an hour before using it. Mince evenly. Put vinegar, butter and seasoning into a saucepan, and when it simmers, add the lobster. Cook slowly, covered, half an hour, stirring occasionally. Turn into a deep dish, and garnish with slices of egg. Eat hot with buttered Boston crackers.
Calf’s Liver à la Mode.
- 1 fine, fresh liver.
- ½ lb. salt pork, cut into lardoons.
- 3 tablespoonfuls good dripping.
- 2 sliced onions, small ones.
- 1 tablespoonful Harvey’s Sauce.
- 2 tablespoonfuls of vinegar.
- 1 teaspoonful mixed spices.
- 1 tablespoonful sweet herbs, chopped.
- Pepper.
Wash the liver, and soak half an hour in cold, salted water. Wipe dry and lard with the fat pork, allowing it to project on both sides. Heat dripping, onion, herbs, and spice in a frying-pan. Put in the liver and fry both sides to a light brown. Turn all into a saucepan, add the vinegar, and water enough to cover it; put on a close lid and stew gently one hour and a half. Lay the liver on a hot dish, add the sauce to the gravy, strain it, thicken with browned flour, boil up; pour half over the liver, and send the rest up in a sauce-boat.
Baked Celery.
Cut two bunches of celery, the best stalks only, into inch-lengths, and stew in boiling water, a little salt, for ten minutes. Drain off the water, and add a cup of milk, a tablespoonful of butter, rolled thickly in flour, a little pepper and salt. Simmer three minutes after heating, and pour into a shallow bowl to cool. Butter a bake-dish, strew the bottom with fine bread-crumbs. When the celery is almost or quite cold, beat into it two eggs, and pour into the dish. Strew bread-crumbs thickly over the top, turn a tin plate over all, and bake twenty minutes. Remove the cover and brown.
Potatoes au Gratin, with Vermicelli.
Mash the potatoes as usual, with butter, milk, and salt. Smooth into a hillock upon a pie-plate, and strew with a handful of vermicelli broken small, cooked soft in boiling water, a little salt, then drained perfectly dry and spread out to cool. Brown all in a quick oven, glaze with butter, slip to a hot dish, and it is ready.