Pare, slice, and stew the fruit soft. Sweeten well, and rub through a colander. Put into a glass dish. Make a custard of 1 pint of milk, 3 yolks, and half a cup of sugar. When cold, pour, two inches deep, upon the quince. Whip the whites of the eggs light with sugar and lemon-juice, and heap upon the custard.
Second Week. Saturday.
Mock Turtle Soup.
Please consult receipt for Wednesday, Third Week in March. There should be enough for two days at least.
Hot Pot.
2 lbs. of lean veal; calf’s brains from your boiled head; 1 pint of oysters; pepper—cayenne is best; a little minced onion; salt; a tablespoonful of butter; ¼ lb. of oyster crackers, buttered and split; minced parsley and lemon-peel.
Cut the veal into squares, and parboil for twenty minutes. Put a layer in the bottom of a buttered bake-dish; season well; sprinkle on a little onion, and put a layer of split crackers next. The brains should be beaten up with a raw egg, and seasoned. Drop in small spoonfuls upon the crackers; next, put a few oysters, strewed with pepper, salt and butter-bits; more veal, and so on to the top, which should be crackers. Fill the dish with the water in which the veal was boiled, seasoned, and an equal quantity of oyster liquor. Cover closely, and bake in a moderate oven an hour and a half. Serve in the dish. It should not be uncovered for browning.
Cauliflower à la Crême.
Boil a fine cauliflower in plenty of hot salted water, having tied it up in a bit of mosquito-net. When done, put into a deep dish, blossom upward, and pour over it a cupful of drawn butter in which has been beaten, and then cooked, a raw egg.