Put on the bones, meat, and onion in the water, and boil three hours. Cool, and take off the fat. Season, and re-heat. Put in the crusts; cook very slowly until they are like a jelly. Take them from the fire; beat in a bowl until smooth; put back into the soup, and simmer fifteen minutes. Stir in the butter; cook five minutes, and pour upon the cheese in the tureen. Stir up well.
Lamb Chops.
Trim very neatly, and broil upon a buttered gridiron over a clear fire, turning often. Wind a strip of frilled tissue-paper about the bit of bare bone left upon each one.
Purée of Peas and Onion.
Take a cupful of broth from your soup-pot, before adding the bread. Cool, and take off the fat, and return to the fire with two quarts of green peas and a sliced onion. Set the vessel containing it in a saucepan of boiling water, and cook, closely covered, until the peas begin to break. Put into a bowl; bruise the peas with a potato pestle, and return to the fire with the liquor in which they were stewed. Add a little parsley and a lump of sugar, with pepper, salt, and butter. Simmer five minutes, and turn out into a deep dish.
Lima Beans.
Shell, and cook in boiling, salted water twenty-five minutes. Drain, season, and serve.
Moulded Potato.
Mash—or rather, beat up lightly with a fork. Work in butter and milk, but do not get it too soft. Fill small cups—wet with cold water—with the potato, pack down firmly and turn out upon a greased bake-pan. Brown in a quick oven until they are of a russet hue; glazing with butter, as they color. Transfer to a flat, hot dish.