Cassell's dictionary of cookery

Prussian Soup. — Cut two heads of celery into small pieces, and put them into a stewpan with three ounces of dripping, two carrots, two turnips, two onions, two leeks, and a pound of potatoes; the vegetables must all be cut up small. Fry until they are soft, which will be in about twenty minutes. Put with them half a pound of lean beef or mutton cut into slices, cover the saucepan closely, let the ingredients steam gently for an hour, and be very careful that they do not burn. Pour over them two quarts of water, and add a pint of split peas soaked for twelve hours or more. Bring the liquor to the point of boiling, and skim carefully. Draw it back, and let it simmer for three hours. Press the vegetables through a colander, season the soup with salt and pepper, and, if liked, a little dried mint ; boil it up again, and serve very hot. The peas may, if PRU (661 ) PUB liked, be omitted, and a little brown thickening may be boiled with the soup. This economical dish is very popular in Prussia, hence its name. Time, five hours or more, according- to the quality of the peas. Probable cost, 4d. a pint. Sufficient for six or eight persons. Prussienne Charlotte («6 Charlotte, Prussiennc) . Ptarmigan.— The ptarmigan, or white grouse, is found on the sunmiit of mountains, in cold bleak situations, and is keenly sought after by many sportsmen. Its flesh has a peculiar and bitter taste, much relished by epicures. It should be hung as long as possible before being dressed. It is about the same size as the red grouse. Ptarraigan, Roasted.— Hang the birds as long as possible. Pluck and draw them carefully, and truss like grouse. Baste liberally, and just before they are done enough flour and froth them nicely. Serve very hot, either on fried bread-crumbs or on buttered toast, and send brown gravy and bread sauce to table with them. Time to roast, half an hour. Probable cost, Is. 6d. to 2s. 6d. each. Sufficient, two for a dish. Ptarmigan Salad. — Take the remains of cold roast ptarmigan, or, if liked, roast a bird specially for the purpose, and in this case let it be slightly under-dressed. Cut it into neat joints, and lay these aside until wanted. Wash any fresh salad that may be in season in salted water, and dry it carefully by putting it after it has been washed, a small quantity at a time, into a dry napkin, and then taking this up by the four corners and shaking the moisture from it. Put a layer of the salad at the bottom of a dish, lay the inferior joints of the bird upon it, and cover each piece with sauce. Cover these with the remainder of the salad, and lay the rest of the bird upon it ; pour sauce over the whole, and serve. The sauce may be made as follows : — Beat the yolk of an egg for a minute. Mix with it a large pinch of salt, half a teaspoonful of powdered sugar, a tea-spoonful of finely-minced shallot, and the same of chopped parsley, tarragon, or chervil. Stir in, first in drops and afterwards in tea-spoonfuls, four table- spoonfuls of best salad-oil, and beat the sauce briskly between each addition. Add gradually two table-spoonfuls of chilli vinegar, and set the sauce in a cool place till it is wanted. Before using, mix with it a quarter of a pint of thick cream. The salad should not be arranged upon the dish until just before it is wanted. It may be garnished in any way that fancy dictates.