- 1 qt. of fresh milk.
- 1 cup of raw rice.
- 2 tablespoonfuls of butter.
- 1 cup of sugar.
- 4 eggs beaten light.
- 1 teaspoonful grated lemon-peel.
- A pinch of cinnamon, and the same of mace.
Soak the rice two hours in the milk. Simmer in a farina-kettle until tender. Rub butter and sugar to a cream. Beat up the eggs, and whip the mixture into them while the rice is cooling. Stir all together; flavor, and bake three-quarters of an hour in a buttered dish. If baked too long, the custard will break. So soon as it is well set in the middle of the dish, draw to the oven-door, and spread with a méringue made of the whites of three eggs whisked stiff with one tablespoonful of powdered sugar and juice of half a lemon. Close the oven-door, and brown delicately. Eat cold. Make it on Saturday.
Second Week. Monday.
Hasty Soup.
The trimmings of your roast beef, and any other cold meat you may have—about two and a half pounds in all, chopped very fine.
- 2 tablespoonfuls of butter.
- 2 tablespoonfuls of browned flour.
- 2 quarts of water.
- 2 handfuls of fried bread.
- Pepper and salt.
- 1 tablespoonful of walnut catsup.
Put meat, butter, salt and pepper into a saucepan; add two quarts of cold water, and bring slowly to a boil. Cook half an hour after the boil fairly begins. Strain hard through a thin cloth; thicken with browned flour; add the catsup; boil up once, and pour over the fried bread in the tureen.
Larded Beef.
Trim yesterday’s roast on top, bottom, and sides, saving all the fragments for your soup. Then make incisions quite through the meat, and thrust in numerous lardoons of fat salt pork, projecting above and below. Rub the meat all over with vinegar, and then with melted butter, rubbing both in well. Put in a dripping-pan. Take the fat from the top of yesterday’s gravy; thin it with a little hot water; strain this into the dripping-pan, and baste the meat plentifully with it, keeping another pan inverted over it between times. If your oven be moderately good, the beef should be ready for table in forty-five minutes. Pour a few spoonfuls of gravy over it when dished. Put the rest into a sauce-boat.