- ½ lb. macaroni, broken in pieces an inch long, boiled tender (or about twenty minutes) in hot, salted water.
- 1 tablespoonful of butter.
- 1 large cup of milk.
- 2 tablespoonfuls powdered sugar.
- 2 eggs.
- Grated peel of half a lemon.
- A little cinnamon and salt.
When the macaroni is tender, drain off the water and add the salt and butter. Heat the milk and pour over the beaten eggs, sugar and flavoring. Mix with the macaroni, and bake in a buttered pudding-dish, covered, for half an hour; then brown. Eat with butter and sugar.
Third Week. Tuesday.
Pot-au-feu.
- 3 lbs. of lean beef, cut into dice.
- 1 sliced and fried onion.
- 2 carrots, cut into small squares.
- 2 turnips, ditto.
- 1 bunch of sweet herbs, minced.
- 2 potatoes, parboiled and sliced.
- Pepper and salt.
- 3 quarts of water.
Put on the beef in two quarts of water and cook slowly until it is tender, and the water reduced to one quart. Put the vegetables—except the potatoes—on in boiling water. Cook ten minutes; throw away the water and cover with a quart of cold. Add the potatoes; pepper and salt and cook gently half an hour. Put in the meat and the quart of gravy and simmer ten minutes more, with the minced herbs. Then pour out. This is only a family soup, but is a good one when properly cooked.
Boiled Leg of Mutton.
Do not have the shank too long, nor cut it so short as to make the leg “chunky.” The meat will look cleaner and less sodden if you boil it in a piece of mosquito net or tarlatan, sewed about it somewhat tightly. Put on in boiling salted water, plenty of it, and cook fifteen minutes to the pound. Unwrap and lay upon a hot dish. Butter all over, and sprinkle lightly with salt. Twist frilled paper about the end of the shank.