OCTOBER.
First Week. Sunday.
Tapioca Soup.
Remove the fat from your soup-stock; pour off two quarts; heat, and strain through coarse muslin back into the pot. Stir in half a cup of soaked tapioca—the fine-grained—simmer until clear; add half a glass of brown sherry, and serve.
Fricassee of Ducks.
Clean, wash, and cut the ducks into four pieces each. Flour, and fry them to a light brown. Drain; put into a saucepan, with a cup of gravy (a little of your soup-stock will do), a glass of claret, some chopped parsley, a small onion, minced, salt and pepper. Cover closely, and stew half an hour, or until the ducks are tender. Take them out; strain, and set the gravy in cold water to throw up the fat. Take it off; thicken with browned flour wet with water; boil up, and, having laid the ducks upon a flat dish, pour the gravy over them. This is a very fine fricassee.
Tomatoes in a Mould.
Peel and slice eight tomatoes. Put them in a coarse cloth, and press out most of the juice into a bowl. Save this carefully. Chop the tomatoes; mix in two tablespoonfuls of fine crumbs, pepper, salt, sugar, and a tablespoonful of melted butter. Stir up well, and put into a buttered mould. Fit on the top, and set in a pot of boiling water. Keep at a fast boil for one hour. When done, turn out upon a flat dish, and pour over them this sauce: Heat the tomato-juice; stir in a tablespoonful of butter rolled in flour, season with pepper, sugar, and salt; boil one minute.
Sweet Potatoes.
See Tuesday, Fourth Week in September.