Buy threepeiinyworth of chicken’s livers. Put into a stewpan an ounce of butter, melt this over a low fire, and then add, all minced quite small, two ounces each of onion, carrot, and turnip, half an ounce of celery, a and mush- sprig of parsley, a dust of powdered ^'ooms. rosemary, with a seasoning of salt and pepper. Continue to fry for five minutes, then lay over the vegetables an ounce of meat glaze and the trimmings, washed and chopped small, of a quarter of a pound of mushrooms ; when the glaze has melted, put the livers into the pan and, keeping the fire quite low, cook gently till they are done. Now pick out the livers and pass the vegetables and broth into a bowl through the wire sieve. Fry the mushrooms, the peelings of which were used in the cooking of the livers, and cut them into eighth-of-an-inch squares ; similarly cut up the livers ; blend the two minces, and put the mixture into the same bowl with the puree. This may be put away till wanted. To complete the dish, boil four ounces of spaghetti, return it to the vessel in which it was boiled, stirring in an ounce and a half of fresh butter and two tablespoonfuls of grated Parmesan✪ Spaghetti with Liver and Mushrooms. With this cover the bottom and sides of a fireproof china baking-dish, leaving a hollow in the centre, into which put the liver and mushroom preparation ; cover with the remaining spaghetti, over which sprinkle a layer of grated Parmesan and half an ounce of melted butter. Put the dish into the oven to heat up thoroughly brown the surface and serve as hot as possible. 6o FIFTY DINNERS. Take a quarter of a pound of finely grated bread- crumbs, half a pound of minced dried figs, three ounces of sugar, six ounces of chopped suet, and a \uddtn<r. little grated nutmeg ; mix all in a bowl with three well-beaten eggs, add the zest and juice of a lemon and liqueur-glass of rum, brandy, or liqueur✪ Fig Pudding, turn the mixture into a buttered mould, wrap this in a cloth, and boil for three hours. Lemon sauce. — Put three tablespoonfuls of sugar into a saucepan with a breakfast-cupful of water, and the very finely peeled rind of a lemon, simmer for twenty minutes, then add the juice of two lemons, and a liqueur-glass of the liqueur, brandy, or rum, strain and serve. A drop or two of cochineal✪ Lemon Sauce will improve the colour of the sauce. Choose a firm, iresh cheese — Gruy^re after its first moisture has passed off, for instance — cut off the rind, and trim a couple of dozen slices %iUers^^ oblong in shape, three inches long, one and a half across, and an eighth of an inch thick. Prepare a good plateful of finely sifted crumbs, mixing with them a saltspoonful of Nepaul pepper. See that the pieces of cheese are dry, dip them in well-beaten egg, roll them in the crumbs, let the coating dry, then plunge them in boiling fat till nicely coloured, drain, dry, and serve piled up upon a napkin. MENU XIII. {January or Febrtiary.) Potago la m6nag4r0 (i.). Sole la Colbert. Carr6 de raouton aux salsifls. Omelette au rhum. Croquettes ^ la Mllaualse. With two pounds of gravy beef and a shilling’s-worth of chicken’s giblets make three and a half pints of broth, following the same method as that soup (ii.), Menu xvi., for the same party on the next. Clarify a pint and a half of the broth for this soup and serve it when wanted, hot, garnished with finely shred cooked Brussels sprouts.

AI-modernized reading of the original text

Buy threepenny worth of chicken's livers. Put into a stewpan an ounce of butter, melt this over a low fire, and then add, all minced quite small, two ounces each of onion, carrot, and turnip, half an ounce of celery, and a sprig of parsley, a dust of powdered mushrooms and rosemary, with a seasoning of salt and pepper. Continue to fry for five minutes, then lay over the vegetables an ounce of meat glaze and the trimmings, washed and chopped small, of a quarter of a pound of mushrooms ; when the glaze has melted, put the livers into the pan and, keeping the fire quite low, cook gently till they are done. Now pick out the livers and pass the vegetables and broth into a bowl through the wire sieve. Fry the mushrooms, the peelings of which were used in the cooking of the livers, and cut them into eighth-of-an-inch squares ; similarly cut up the livers ; blend the two minces, and put the mixture into the same bowl with the puree. This may be put away till wanted. To complete the dish, boil four ounces of spaghetti, return it to the vessel in which it was boiled, stirring in an ounce and a half of fresh butter and two tablespoonfuls of grated Parmesan. With this cover the bottom and sides of a fireproof china baking-dish, leaving a hollow in the centre, into which put the liver and mushroom preparation ; cover with the remaining spaghetti, over which sprinkle a layer of grated Parmesan and half an ounce of melted butter. Put the dish into the oven to heat up thoroughly brown the surface and serve as hot as possible. 6o Take a quarter of a pound of finely grated breadcrumbs, half a pound of minced dried figs, three ounces of sugar, six ounces of chopped suet, and a little grated nutmeg ; mix all in a bowl with three well-beaten eggs, add the zest and juice of a lemon and liqueur-glass of rum, brandy, or liqueur, turn the mixture into a buttered mould, wrap this in a cloth, and boil for three hours. Lemon sauce. — Put three tablespoonfuls of sugar into a saucepan with a breakfast-cupful of water, and the very finely peeled rind of a lemon, simmer for twenty minutes, then add the juice of two lemons, and a liqueur-glass of the liqueur, brandy, or rum, strain and serve. A drop or two of cochineal will improve the colour of the sauce. Choose a firm, fresh cheese — Gruy^re after its first moisture has passed off, for instance — cut off the rind, and trim a couple of dozen slices oblong in shape, three inches long, one and a half across, and an eighth of an inch thick. Prepare a good plateful of finely sifted crumbs, mixing with them a saltspoonful of Nepaul pepper. See that the pieces of cheese are dry, dip them in well-beaten egg, roll them in the crumbs, let the coating dry, then plunge them in boiling fat till nicely coloured, drain, dry, and serve piled up upon a napkin. MENU XIII. (January or February.) Potage à la ménagère (i.). Sole à la Colbert. Carré de mouton aux salsifis. Omelette au rhum. Croquettes à la Milanaise. With two pounds of gravy beef and a shilling’s-worth of chicken’s giblets make three and a half pints of broth, following the same method as that soup (ii.), Menu xvi., for the same party on the next. Clarify a pint and a half of the broth for this soup and serve it when wanted, hot, garnished with finely shred cooked Brussels sprouts.

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Fig PuddingSpaghetti with Liver and MushroomsFig PuddingCheese CroquettesLemon Sauce

Fifty dinners