- 2 carrots.
- 2 onions.
- 1 large potato.
- 1 pint of green peas.
- ½ cup of raw rice.
- 1 tablespoonful of white sugar.
- 2 great spoonfuls of butter rolled in flour.
- Pepper and salt.
- 4 quarts of cold water.
- Dripping for frying.
- Bunch of sweet herbs.
Slice the vegetables, with the exception of the peas, and fry them in dripping until brown. Put with the herbs into a kettle and cover with the water. Cook slowly two hours, reducing the liquid one-third. Pulp the vegetables through a colander, return the soup to the fire with the rice and peas, and stew half an hour. Season, stir in the butter and flour with the sugar. Simmer five minutes and serve.
Fried Shad.
Clean, wash, and wipe a fine roe-shad. Split it and cut each side into four or five pieces, leaving out the head and tail, and cutting off the fins: Sprinkle with salt and pepper; roll in flour and fry to a fine brown in plenty of lard or dripping, turning as each piece browns. Drain well, and serve hot. Garnish with sliced cucumber, pickle and parsley, and pass sliced lemon with it. Send around mashed potatoes with this dish.
Roe Croquettes.
- The roes of your shad, parboiled, cooled, and rubbed into a loose, granulated mass.
- One fourth as much mashed potato as you have roes.
- ½ cup of drawn butter with a raw egg beaten in it.
- Chopped parsley, salt, pepper, and ½ teaspoonful of anchovy paste for seasoning.
- Beaten egg and cracker-crumbs.
- Dripping.
Work roes, potato, drawn butter, and seasoning together; put over the fire in a saucepan and stir well until hot. When almost cold, make into short rolls, dip in raw egg, then in rolled cracker, and fry to a nice brown. Drain in a heated colander, and pile upon a hot dish.
Mashed Potatoes.
Proceed with this oft-repeated and ever-welcome dish as I have directed upon other pages.