the sauce i ounce of grated ham, i cup of stewed tomatoes, some chopped onion, nutmeg, parsley, and a bayleaf, salt, and pepper✪ Puree of Mushrooms. Cook until thick, add the mushrooms and press through a sieve. Served in Paris as a sauce for baked shad, filling for an omelette, or, by adding an equal amount of bread-crumbs, baked in a dish. Or else add to the puree a glass of Burgundy, and serve, with slices of hard-boiled eggs, on toast. CARROTS (as cooked in Lille, Flanders). Scrape and slice i pound of young carrots. Add Yz pint water, i ounce butter, a little salt, and a pinch of sugar. Cook, covered, until tender, add the yolks of 2 eggs, beaten in j^ cup of milk or cream, salt, pepper, nutmeg, and chopped parsley. EGGPLANT (as cooked in Provence). Rub the saucepan with garlic, put in 2 small eggplants which have been sliced and broiled over the fire, a little butter or olive oil, an onion, chopped fine, some parsley, seasoning, a cup of stewed tomatoes, the juice of a lemon, and a spoon- ful of anchovy paste. Cook until tender, and ar- range on toast or as a garnish for macaroni. 138 With a Saucepan over the Sea PRIED EGGPLANT. (Naples.) Pare and slice and drain 2 large eggplants, dip each slice in egg, crumbs, and grated cheese. Fry till brown, or else arrange on a dish and bake. Serve with white or tomato sauce, or one of capers. STUFFED EGGPLANT. (A Turkish recipe.) Cut off the tops of 2 small eggplants, chop the inside with as much calf's liver and bread-crumbs, herbs, egg, and a little salt and pepper. Fill, add crumbs and butter, bake ^ hour. STUFFED CUCUMBERS. (Turkey and Greece.) Peel and cut off the end of fine large cucumbers, scoop out the seeds, and fill with a mixture of cold boiled rice, chopped chicken or lamb, herbs, and white stock. Cover with i cup of white stock or a cup of milk, and stew till tender. Add to the sauce the yolk of an egg, juice of a lemon, some flour and butter, parsley, and a tablespoonful of capers✪ Stuffed Cucumbers. Strain before adding the latter, pour over and serve hot. STUFFED VEGETABLE MARROW OR SQUASH. (Austria.) Peel and remove the centre from a large, flat squashy slicing it across. Fill both these halves with 139 With a Saucepan over the Sea a forcemeat made of cold minced veal or game or fowl or fish, and an equal amount of bread-crumbs, ^ cup of milk or white stock, herbs, and season- ing. Tie these two parts together, and cook in white broth or water. Drain, put in a dish, pour over a sauce made from stock, and serve with a border of boiled rice or mashed potatoes. BOILED ONIONS. (A French recipe.) Peel and fry 12 small onions, adding a pinch of sugar, salt, and pepper. When brown, add i cup or more of consomme, to cover, set in the oven with a plate over the dish, and serve when tender. STUFFED ONIONS. (Germany.) Parboil 6 large onions. Drain them, cut out the centres, and chop them with a cup of bread- crumbs, 6 mushrooms, 2 tablespoonfuls of sausage meat, 4 tablespoonfuls of capers, and i of gher- kin pickles, minced parsley, salt, and pepper. Mix with J^ cup of stewed tomatoes, fill closely, and bake 20 minutes. Serve with a good white sauce. CABBAGE (as cooked in Provence). Remove the outer leaves from 2 fine heads of cab- bage, slice them, and parboil in salted water. Drain them, add salt, pepper, 2 ounces butter, parsley, thyme, a bayleaf, a clove, and garlic or chopped 140 With a Saucepan over the Sea onion, and i pint of white stock. Cook for i hour, strain the stock and reduce it to half, pour over the cabbage, on thin slices of toast. BAKED CABBAGE (as cooked in Normandy and Flanders).

AI-modernized reading of the original text

the sauce i ounce of grated ham, i cup of stewed tomatoes, some chopped onion, nutmeg, parsley, and a bayleaf, salt, and pepper. Cook until thick, add the mushrooms and press through a sieve. Served in Paris as a sauce for baked shad, filling for an omelette, or, by adding an equal amount of bread-crumbs, baked in a dish. Or else add to the puree a glass of Burgundy, and serve, with slices of hard-boiled eggs, on toast. CARROTS (as cooked in Lille, Flanders). Scrape and slice i pound of young carrots. Add Yz pint water, i ounce butter, a little salt, and a pinch of sugar. Cook, covered, until tender, add the yolks of 2 eggs, beaten in j^ cup of milk or cream, salt, pepper, nutmeg, and chopped parsley. EGGPLANT (as cooked in Provence). Rub the saucepan with garlic, put in 2 small eggplants which have been sliced and broiled over the fire, a little butter or olive oil, an onion, chopped fine, some parsley, seasoning, a cup of stewed tomatoes, the juice of a lemon, and a spoonful of anchovy paste. Cook until tender, and arrange on toast or as a garnish for macaroni. With a Saucepan over the Sea FRIED EGGPLANT. (Naples.) Pare and slice and drain 2 large eggplants, dip each slice in egg, crumbs, and grated cheese. Fry till brown, or else arrange on a dish and bake. Serve with white or tomato sauce, or one of capers. STUFFED EGGPLANT. (A Turkish recipe.) Cut off the tops of 2 small eggplants, chop the inside with as much calf's liver and bread-crumbs, herbs, egg, and a little salt and pepper. Fill, add crumbs and butter, bake ^ hour. STUFFED CUCUMBERS. (Turkey and Greece.) Peel and cut off the end of fine large cucumbers, scoop out the seeds, and fill with a mixture of cold boiled rice, chopped chicken or lamb, herbs, and white stock. Cover with i cup of white stock or a cup of milk, and stew till tender. Add to the sauce the yolk of an egg, juice of a lemon, some flour and butter, parsley, and a tablespoonful of capers. Strain before adding the latter, pour over and serve hot. STUFFED VEGETABLE MARROW OR SQUASH. (Austria.) Peel and remove the centre from a large, flat squash, slicing it across. Fill both these halves with With a Saucepan over the Sea a forcemeat made of cold minced veal or game or fowl or fish, and an equal amount of bread-crumbs, ^ cup of milk or white stock, herbs, and seasoning. Tie these two parts together, and cook in white broth or water. Drain, put in a dish, pour over a sauce made from stock, and serve with a border of boiled rice or mashed potatoes. BOILED ONIONS. (A French recipe.) Peel and fry 12 small onions, adding a pinch of sugar, salt, and pepper. When brown, add i cup or more of consomme, to cover, set in the oven with a plate over the dish, and serve when tender. STUFFED ONIONS. (Germany.) Parboil 6 large onions. Drain them, cut out the centres, and chop them with a cup of breadcrumbs, 6 mushrooms, 2 tablespoonfuls of sausage meat, 4 tablespoonfuls of capers, and i of gherkin pickles, minced parsley, salt, and pepper. Mix with J^ cup of stewed tomatoes, fill closely, and bake 20 minutes. Serve with a good white sauce. CABBAGE (as cooked in Provence). Remove the outer leaves from 2 fine heads of cabbage, slice them, and parboil in salted water. Drain them, add salt, pepper, 2 ounces butter, parsley, thyme, a bayleaf, a clove, and garlic or chopped With a Saucepan over the Sea onion, and i pint of white stock. Cook for i hour, strain the stock and reduce it to half, pour over the cabbage, on thin slices of toast. BAKED CABBAGE (as cooked in Normandy and Flanders).

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