Cabbage Sprouts and Eggs.
Boil the sprouts tender, drain well, pepper and salt. Lay some slices of crustless toast in a deep dish, and soak in boiling water; drain them and cover with a soft omelette made of three or four eggs, “stirred” up in a pan in which has been heated a spoonful of butter. Lay the sprouts upon this, butter well and eat hot.
Bread and Raisin Pudding.
- 1 quart of milk.
- 1 loaf of stale light bread, pared and sliced.
- Butter to spread the bread.
- 4 eggs.
- ½ cup of sugar.
- ¾ lb. of raisins, seeded and cut into thirds.
Butter the bread. Make a raw custard of eggs, sugar and milk. Line the bottom of a buttered dish with the bread. Wet with custard; strew with raisins, and lay in more bread. Go on in this order until the dish is full. The uppermost layer should be of bread, well buttered and soaked. Cover the dish; set in boiling water, and bake one hour, keeping the water at a fast boil. Turn out carefully, and pour hot, sweet sauce over it. The liquor from brandied peaches, made hot, with a little butter, makes a delicious sauce for it.
Fourth Week. Wednesday.
Bouillon of Beef.
- 6 lbs. of brisket or round of beef, all in one piece.
- 4 turnips.
- 3 carrots.
- 2 Bermuda onions.
- A good handful of cabbage sprouts.
- 2 tablespoonfuls of butter, cut up in flour.
- Bunch of sweet herbs.
- 1 teaspoonful of made mustard.
- 4 quarts of water.
Cover the beef with the water and cook slowly one hour. Meanwhile, cut the vegetables into long strips—not too thin—leaving the sprouts whole. Cook them all in boiling, salted water twenty minutes. Throw this water away, and at the end of the hour, skim the soup well, and put in the vegetables. Stew all very slowly two hours longer. There must never be a fast boil. Take out the beef; put into a dripping-pan; pour a cup of the soup (strained), seasoned well with pepper, salt, and mustard, over it; dredge thickly with flour and brown in a good oven, basting every few minutes. Take half the vegetables from the pot and keep hot. Rub the rest through a colander; season the soup and pulp, add the herbs and return to the saucepan; boil sharply five minutes; stir in butter and flour; simmer five minutes, and the soup is ready for the tureen. Season the reserved vegetables, and having dished your beef, lay them, very hot, around it. Serve with each slice.