- 1 can of tomatoes.
- 2 cups boiling milk with half a teaspoonful of soda stirred in.
- 1 heaping teaspoonful sugar.
- 1 small minced onion.
- 2 tablespoonfuls of butter rubbed up with one of flour.
- Pepper and salt.
- Handful of dry bread-crumbs.
- 1 cup of boiling water.
Put tomatoes and onion over the fire with the hot water. Boil half an hour; strain and rub through a colander, working the tomatoes to a pulp. Meanwhile, boil the milk, stir in soda, butter and flour, and after one boil, keep hot. Put pepper, salt, and sugar with the tomatoes; simmer five minutes; pour into the tureen; stir in the crumbs, and one minute later the thickened milk. Serve at once. If the milk be cooked with the purée, it will almost surely curdle.
Boiled Bass with Mushrooms.
Clean a fine bass, and sew up in a thin cloth. Put into boiling water in which you have mixed four tablespoonfuls of vinegar, with six whole black peppers, and a little salt. Cook about twelve minutes to the pound. Prepare a cupful of drawn butter, boil half a can of mushrooms twenty minutes; drain, chop up and stir, with the juice of half a lemon and a little pepper, into the drawn butter. Simmer together three minutes—put the fish upon a hot dish, and pour one-third of the sauce over it, serving the rest in a boat.
Roast Sweetbreads.
- 3 or 4 fine sweetbreads.
- 1 raw egg.
- ½ cup rolled crackers.
- 1 cup of gravy (saved from yesterday’s fricassee).
- 2 tablespoonfuls melted butter.
- 1 tablespoonful mushroom or walnut catsup.
- Pepper and salt.
- Rounds of fried bread.
Parboil and blanch the sweetbreads. Dry, and dip, first, in egg, then, in cracker-crumbs. Lay in a small dripping-pan; pour the butter over them, set in the oven, and roast, covered, three-quarters of an hour, basting often with the gravy. Dish upon fried bread. Add the catsup to the gravy; boil up and strain over the sweetbreads.
Mashed Potatoes.
Prepare as usual, and pass with the fish.