Put an ounce of butter into a saucepan with a gill of water, a pinch of nutmeg, salt and black pepper ; boil, take it off and stir in two ounces of flour ; stir over the fire for four minutes and then, again removing the pan, stir into it two ounces of grated Parmesan and two eggs well beaten✪ Ramequins, one after the other. Put the paste thus formed on a buttered baking-sheet, lined with buttered paper, in lumps the size of a bantam’s egg, brush over with beaten egg, put the sheet into the oven, bake, and when nicely brown and risen, serve upon a hot napkin dusted over with grated Parmesan. MENU XXL {September or October.) Petite marmite. Carrelets frits. Tete de veau en tortue. Rable de lifevre k la Soubise. “ Maids of honour.” Crodtes au fromage k I’Indienne. The last idea is to serve this soup, an adaptation of croiitcs au pot given in Menu vi., in a little earthenware stock-pot {marmite) with a napkin folded round it, and, in addition to the croutes and \toIk-pot^^^^^ the vegetable garnish, to put into each soup plate a fragment of chicken (supposed to have been cooked in the broth), ap atom of the beef {bouilli), and a small allowance of beef marrow, presented separately. But the meat is by no means essential, nor is the fat. Make a good pot-au-feu^ and serve in a small marmite with a nice allowance of each vegetable and a couple of tablespoonfuls of separately boiled cabbage roughly cut up. The croittes should be prepared as in the receipt for croutes au pot, page 28. The service of a few pieces of each kind of vegetable — separately cooked — is to be recommended, for those in the stock-pot are often overdone. In this case slice the turnips and carrot pieces a good size and about the thickness of a two-shilling piece. 8 97 98 FIFTY DINNERS. 2. Fried flounders. Take four flounders, trim them neatly, and having prepared a good bath of hot fat deep enough to cover the fish, and having egged and crumbed them with finely sifted crumbs, plunge them one after another into the fat, and fry till of a golden colour, then drain, dry, and serve them on a hot paper. For convenience, each flounder may be cut in half, crosswise, before the crumbing. Serve with lemon in quarters, brown bread and butter, and bcurre fondu✪ Fried Flounders., for which see Menu xix. This is in continuation, as it were, of Menu xx., to show how to dispose of the calf’s head used in making the mock-turtle soup. Take the meat from ^n^tortite'^^^‘^ beneath the weight, cut it into neat squares about an inch and a half in measurement, season them with pepper, salt, and spiced pepper. Now take a frtcandemi-'pz.n, or a saicte-^zn with high sides ; put into it two ounces and a half of butter or clarified suet, melt it over a moderate fire, and then stir in three ounces of lean uncooked bacon minced small, six ounces of minced onion, four each of turnip and carrot, an ounce of celery, half one of parsley, and the washed and minced peelings and stalks of half a pound of mushrooms. Season with salt and spiced pepper, and put in a teaspoonful of dried basil. Fry all these till they soften and turn colour, then put in an ounce of glaze, and moisten with a pint and a half of the broth saved for the purpose ; bring slowly to the boil, and simmer till the vegetables are done, then strain off the broth into a bowl and let it get cold, so that the fat may be taken off.

AI-modernized reading of the original text

Put an ounce of butter into a saucepan with a gill of water, a pinch of nutmeg, salt and black pepper ; boil, take it off and stir in two ounces of flour ; stir over the fire for four minutes and then, again removing the pan, stir into it two ounces of grated Parmesan and two eggs well beaten, one after the other. Put the paste thus formed on a buttered baking-sheet, lined with buttered paper, in lumps the size of a bantam’s egg, brush over with beaten egg, put the sheet into the oven, bake, and when nicely brown and risen, serve upon a hot napkin dusted over with grated Parmesan. MENU XXL {September or October.) Petite marmite. Carrelets frits. Tete de veau en tortue. Rable de lifevre k la Soubise. “ Maids of honour.” Crodtes au fromage k I’Indienne. The last idea is to serve this soup, an adaptation of croiitcs au pot given in Menu vi., in a little earthenware stock-pot {marmite) with a napkin folded round it, and, in addition to the croutes and stock-pot and the vegetable garnish, to put into each soup plate a fragment of chicken (supposed to have been cooked in the broth), ap atom of the beef {bouilli), and a small allowance of beef marrow, presented separately. But the meat is by no means essential, nor is the fat. Make a good pot-au-feu^ and serve in a small marmite with a nice allowance of each vegetable and a couple of tablespoonfuls of separately boiled cabbage roughly cut up. The croittes should be prepared as in the receipt for croutes au pot, page 28. The service of a few pieces of each kind of vegetable — separately cooked — is to be recommended, for those in the stock-pot are often overdone. In this case slice the turnips and carrot pieces a good size and about the thickness of a two-shilling piece. 2. Fried flounders. Take four flounders, trim them neatly, and having prepared a good bath of hot fat deep enough to cover the fish, and having egged and crumbed them with finely sifted crumbs, plunge them one after another into the fat, and fry till of a golden colour, then drain, dry, and serve them on a hot paper. For convenience, each flounder may be cut in half, crosswise, before the crumbing. Serve with lemon in quarters, brown bread and butter, and bcurre fondu., for which see Menu xix. This is in continuation, as it were, of Menu xx., to show how to dispose of the calf’s head used in making the mock-turtle soup. Take the meat from beneath the weight,, cut it into neat squares about an inch and a half in measurement, season them with pepper, salt, and spiced pepper. Now take a fricandeau-pan, or a saute-pan with high sides ; put into it two ounces and a half of butter or clarified suet, melt it over a moderate fire, and then stir in three ounces of lean uncooked bacon minced small, six ounces of minced onion, four each of turnip and carrot, an ounce of celery, half one of parsley, and the washed and minced peelings and stalks of half a pound of mushrooms. Season with salt and spiced pepper, and put in a teaspoonful of dried basil. Fry all these till they soften and turn colour, then put in an ounce of glaze, and moisten with a pint and a half of the broth saved for the purpose ; bring slowly to the boil, and simmer till the vegetables are done, then strain off the broth into a bowl and let it get cold, so that the fat may be taken off.

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RamequinsFried Flounders

Fifty dinners