Fourth Week. Monday.
Bisque of Lobster.
- Meat of one boiled lobster, or a can of preserved lobster.
- 1 quart of milk.
- 1 quart of boiling water.
- ½ cup rolled cracker.
- 4 tablespoonfuls of butter.
- Pepper (cayenne) and salt.
Pound the coral and other soft parts of the lobster to a paste, and simmer five minutes in the boiling water; then rub through a colander back into the water. Cut the rest of the lobster-meat into dice, and put into a saucepan with the cracker-crumbs. Pour the red water over them, and heat to a boil, when add pepper, salt, and the butter. Simmer, covered, half an hour, taking care it does not scorch. Heat the milk, with a pinch of soda, in another vessel, and after the lobster is in the tureen, pour this in, boiling hot. Pass sliced lemon with it.
A Good “Pick-up” Dish.
- 2 lbs. of calf s liver, boiled and cold.
- 1 lb. cold cooked ham.
- A cup of gravy, saved from yesterday’s soup, and strained.
- ½ cup bread-crumbs.
- 3 eggs, beaten light.
- Parsley.
- A very little minced onion, with pepper and a little salt.
Chop liver and ham; wet with the gravy; mix in seasoning and crumbs, and beat the eggs in. Put the mixture into a well-greased mould; cover this and put into a dripping-pan full of boiling water. Cook thus one hour and a half, keeping plenty of water in the pan, and at a steady boil. Turn out upon a dish; pour a cup of drawn butter over it, and serve.
Baked Potato Balls.
Rub cold mashed potato, left from yesterday, smooth with a spoonful of warmed butter, and soft with warmed milk. Beat up an egg in it, and stir, until hot, in a clean, greased frying-pan, not allowing it to “catch” on the side. Then let it cool. When cold and stiff, make into balls, roll these in flour, and bake upon a greased pan until well browned. Pile upon a hot dish.