Crabs, Soft-shell.—These should be cooked as soon as possible after being caught, as their flavor rapidly deteriorates after being exposed to the air. Select crabs as lively as possible; remove the feathery substance under the pointed sides of the shells; rinse them in cold water; drain; season with salt and pepper; dredge them in flour, and fry in hot fat.
Many serve them rolled in eggs and cracker dust; but thus they are not as good.
Filet of Sole, Sauce Tartare.—Remove the head, fins, tail, and skin from a medium-sized flounder; lay the fish flat on the table, and with a sharp knife make a deep cut through to the back-bone the whole length of the fish. Cut the upper side lengthwise from the bone; now remove the bone from the lower part, and cut the fish into pieces crosswise, each piece to be about two inches in width. Season each piece; roll it up and tie it with strong thread; dredge them in flour, and fry in plenty of hot fat (they may be dipped in egg batter and rolled in bread crumb if liked); remove the thread; arrange them neatly on a hot dish; garnish with parsley, and send to table with sauce tartare (which see).
Hamburg Steak, Sauce Piquante.—Select a thick rump steak, and with a stiff-backed kitchen knife scrape away the lean meat from the sinews. Season the meat with salt and cayenne, and shape it into a round form slightly flattened on top. Fry a minced onion brown in butter; cook the steak in this, on both sides, and serve with the following sauce: put into the same saucepan half a pint of strong soup stock, half a teaspoonful of browned flour, three tablespoonfuls of vinegar, a tablespoonful of chopped eschalot, a teaspoonful of chopped parsley, half a saltspoonful of black pepper, and a little salt. Simmer, strain, and serve.
Many like a Hamburg steak rare, while others prefer it well done; others there are who think they like it rare, highly seasoned with onion and other pungent seasoning.
Hominy Fritters.—Take one pint of boiled hominy, one gill of cream, two tablespoonfuls of corn-starch, two eggs, half a teaspoonful of baking powder, a saltspoonful of salt; mix to a batter. If too stiff, add a little more cream. Drop the batter in large spoonfuls into hot fat, and fry brown.
Kidney, Sautéed.—Cut up half an onion; brown it in a pan with an ounce of butter. Slice a calf's kidneys; toss about over a slow fire in the pan; add salt and pepper, a pint of red or white wine, and one piece of cut sugar. Simmer until tender; dissolve a teaspoonful of flour in cold water; add to the dish. Toast a few slices of bread; trim them neatly; place them on a dish; pour the kidneys over them, and serve.
A few mushrooms cut up and strewn over the dish will be appreciated by many.
Lamb Chops with French Peas.—Dainty lamb chops require but a moment's cooking, and, unless care be taken, will dry quickly over the fire; they should be turned repeatedly, and, when done, seasoned with pepper, salt, and the sweetest of sweet butter.
Arrange a mound of peas in the centre of a dish; place the chops around this, and serve. The peas should be cooked as follows: Open a small can of imported peas; drain off the liquid; melt an ounce of butter in a pan, and when it creams, add the peas: shake the pan to prevent burning; add pepper and salt. When the peas are heated through they require no longer cooking, and should be served at once.