Shrimp Toast.—Trim and fry three slices of bread in butter. Take two tablespoonfuls of shelled shrimps, put them into a saucepan with a dessertspoonful of milk, a lump of butter the size of a pigeon's egg, half a teaspoonful of anchovy sauce, and a little cayenne pepper. Shake in a dessertspoonful of flour, boil for two minutes, stirring all the time; then put on the fried bread, and serve very hot.
Roast Fillet of Mutton.—Procure the thick end of a leg of mutton. Have it boned and tied round. It may be stuffed where the bone is taken out, or skewered up and roasted plain.
Strawberry Cream without cream.—Take a quarter of a pound of strawberry jam; rub it through a sieve. Add two ounces of pounded sugar to it, and beat it up with the whites of two fresh eggs until it is all frothy (it will take some time to beat); put it in a glass dish and serve soon after it is made.
Turnip Soup can be made the same as potiron, but a teaspoonful of flour should be added with the butter.
Apple Charlotte.—Cut some strips of bread from a tin loaf or French roll; dip them in oiled butter, line a mould or pudding basin with them. Peel and cut up a pound and a half of apples; boil them with a little sugar. When done, put them in the basin you have lined; cover the top with bread dipped in butter; bake half an hour, turn on to a dish, and serve.
Cheese Toast.—Beat up an egg, add two ounces of grated cheese, one dessertspoonful of milk, cayenne, and salt to it, make it hot in a saucepan, and pour it on to a round of hot buttered toast; cut in pieces and serve immediately.
Brunoise.—Take two tablespoonfuls of carrots, the same of turnips, onions, and celery, all cut in very small dice. Put a piece of butter (about an ounce) in a stewpan with a small teaspoonful of powdered sugar, toss the carrots in this until they begin to take colour, then put in the celery, then the turnips, then the onions; when all the vegetables are coloured, put in a pint and a quarter of hot water or liquor in which meat or poultry has been boiled, let the soup simmer two hours, skim, and serve with the vegetables in it. The vegetables must not be burnt at all, but only slightly browned.
Stewed Mutton Cutlets.—Cut two carrots, two turnips, and two potatoes into dice, trim some cutlets and toss them in butter in a stewpan, with a sprinkling of pepper and salt, till they begin to colour, then put in the carrots and three-quarters of a pint of hot water, a tablespoonful of tomato sauce, and a small bunch of sweet herbs and parsley; stew gently fifteen minutes, add the potatoes and turnips, and simmer about an hour or until tender; add a piece of butter rolled in flour, a small piece of glaze, and pepper and salt to taste. Remove the herbs and serve the cutlets round the vegetables, with as much of the gravy as is required.
Mustard Sauce.—Mix one teaspoonful of flour with half a teaspoonful of mustard and one ounce of butter, add half a teacupful of water, boil for five minutes, add half a teaspoonful of vinegar, and serve.
Rumpsteak aux Fines Herbes.—Mince equal parts of tarragon, chervil, and garden cress with half a shalot, mix them with a little butter, pepper, and salt, broil the steak and place on it.