1 cup of boiled rice; ½ cup of gravy from yesterday’s chickens; the giblets, boiled and chopped; 2 eggs; 3 tablespoonfuls of milk; 1 teaspoonful of flour; pepper and salt.
Beat the eggs into the rice; add gravy, milk, seasonings, giblets; lastly, the flour wet up in milk. Beat well; pour into a mould; set in a dripping-pan of hot water, and cook one hour. Turn out, and eat hot.
Oranges, Bananas, and Pears.
Atone to the so-by-herself-considered queen of the lower realms for such a “quare lot of mussing on a washin’ day,” by serving a pretty fruit dessert, and seeing to it that it is pretty and good.
Second Week. Tuesday.
Green Bean Soup.
Take the fat from your soup-stock; add a quart of boiling water, and strain from the débris. Put over the fire; boil, and take off the scum; then put in a scant quart of fresh kidney or Lima beans. Boil slowly at the back of the range until the beans break to pieces. Rub through a colander; season as required; put in a teaspoonful of essence of celery, and pour upon dice of fried bread already in the tureen.
Beef à la Reine.
Have a small round of beef, or a piece weighing six or seven pounds cut from the round, bound into a compact shape by a broad strip of muslin, as wide as it is high. Make holes clear through it by passing a keen knife perpendicularly through the round—about an inch apart. Fill one-third of these with chopped fat bacon; one-third with a mixture of crumbs, onion, and herbs; the other with minced oysters. Rub the top of the round with allspice, nutmeg, salt, and pepper, working the mixture well into the incisions, as well as into the flesh. Set the stuffed round in a dripping-pan; pour over it a cup of your soup-stock (before the beans are added), mixed with a glass of claret. Dredge the top with flour when the gravy has soaked in, and cook, in a moderate oven, two hours or more, basting very often. Undo the bandage; dish the beef; strain the gravy; thicken with browned flour, and serve in a boat.