Fourth Week. Monday.
A Baked Soup.
3 lbs. of lean mutton, boneless, and cut into strips, 1 carrot; 1 turnip; 1 onion—all cut into dice; 6 ripe tomatoes, sliced thin; 1 pint young green peas; 1 cup of green corn cut from the cob; bunch of sweet herbs, chopped; 2 quarts of cold water; pepper and salt; 1 tablespoonful of sugar; 2 tablespoonfuls of butter, cut into bits and rolled in flour.
Put all these into a stout stone jar early in the day. Fit on a tight top, putting a paste of flour and water over the crack between the mouth of the jar and the cover, and set within a dripping-pan of boiling water in the oven. Do nothing more to it until dinner-time, except to add more boiling water as that in the pan evaporates. When ready for the soup, pour into the tureen without straining.
Chicken Scallop.
Cut cold boiled chicken into pieces less than an inch long. Have ready a cup of yesterday’s soup in a saucepan—or some drawn butter—and, when hot, stir in the meat. Just boil, and pour upon a beaten egg. Cover the bottom of a bake-dish with fine crumbs; pour in the mixture, rather highly seasoned; strew with more crumbs; put drops of butter over the surface, and bake, covered, half an hour; then brown quickly.
Green Peas.
Shell, and boil in hot salted water from twenty to twenty-five minutes, adding a lump of sugar, if they are not freshly gathered. Drain well; dish, and season with pepper, salt, and butter.