Fourth Week. Friday.
Lobster Soup.
1 can of preserved lobster; 2 anchovies; 1 onion; 1 quart of milk; bunch of sweet herbs; grated rind of half a lemon; pinch of soda, stirred in the milk; 3 tablespoonfuls of butter rolled in flour; 1 quart of water; pepper and salt; 2 raw eggs.
Put sliced onion, anchovies, chopped herbs, lemon-peel and the can-liquor on in the water, and boil down to a pint. Strain, put in the chopped lobster meat, with pepper and salt. Heat to a boil; stir in the floured butter; simmer fifteen minutes and pour into the tureen. Add the milk—boiling hot—in which have been cooked for two minutes two beaten eggs. Send around sliced lemon and crackers with this soup.
Ragoût of Roast Pig.
Slices of cold roast pig; the rest of the can of mushrooms opened on Wednesday; 2 tablespoonfuls of butter; 3 beaten eggs; 1 cupful of gravy or stock; juice and grated peel of half a lemon; chopped parsley, cayenne, salt and mace to taste.
Put gravy and mushrooms into a saucepan; heat to boiling, put in the butter rolled in flour; cut the slices of pig of nearly equal size; rub over with pepper, salt, mace, and lemon-peel; put them into the gravy and make very hot, but do not boil. Stir in the beaten eggs and lemon-juice; simmer three minutes and pour into a dish lined with crustless slices of fried bread.
Purée of Canned Peas.
Boil the peas soft in hot salt water; drain, and pulp through a colander into a saucepan. Add a great spoonful of butter rolled in flour; three tablespoonfuls of milk or cream, a little sugar, pepper and salt. Simmer five minutes—stirring constantly—and pour out.