Queen’s Toast.
Cut thick slices of stale baker’s bread into rounds with a cake-cutter and fry to a nice brown in hot lard. Dip each slice into boiling water to remove the grease; sprinkle with a mixture of powdered sugar and cinnamon, and pile one upon the other. Serve a sauce made of powdered sugar, dissolved in the strained juice of a lemon and thinned with a glass of wine. Put a very little upon each round. Butter sauces are too rich for queen’s toast.
Second Week. Wednesday.
Beef Gravy Soup.
4 lbs. of coarse lean beef; 3 lbs. of bones; 2 sliced onions; 2 turnips; 2 carrots; bunch of sweet herbs; 3 stalks of celery; pepper and salt; 1 tablespoonful corn-starch, wet up in cold water; 5 quarts of water.
Cut the beef in small strips and fry to a good brown, in plenty of dripping. Take out the meat and lightly fry the bones. Remove these and put with the meat into the soup-pot. Now fry in the same fat the sliced onions; add these, when brown, to the meat and bones, and pour on them the five quarts of water. Cook slowly one hour; take off the scum, and put in the sliced carrots, turnips, the celery and herbs. Boil gently four hours. Strain; pick out the meat and bones, and put, well-seasoned, into the stock-jar. Pulp the vegetables into the soup; season; pour all but two quarts into the stock-jar, and set aside. Cool that left out for to-day, skim and re-heat; add the corn-starch, boil up and serve.
Cannelon of Veal, Oysters, and Sweetbreads.
Chop the remains of your stewed fillet; boil, blanch, and cool two sweetbreads, and mince very fine. Chop, also, twelve oysters. Mix all these together with a cup of fine bread-crumbs; add plenty of seasoning and two beaten eggs. Work to a paste; flour your hands and make into a roll seven or eight inches long, and three or four inches in diameter. Envelope this in a crust of good pie-paste, closing the open ends with rounds of paste. Lay in a floured baking-pan, the joined edges downward, and bake in a steady oven. Just before taking it up glaze with butter.