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Classic
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page 174
of cream; give them one boil, and serve with sippets of bread.
To stew Sorrel for Fricandeau and roast Meat.
Wash the sorrel; and put it into a silver vessel, or stone jar, with no more
water than hangs to the leaves. Simmer it as slow as you can; and when done
enough, put a bit of butter, and beat it well.
French Salad.
Chop three anchovies, a shalot, and some parsley, small; put them into a bowl
with two table-spoonfuls of vinegar, one of oil, a little mustard, and salt.
When well mixed, add by degrees some cold roast or boiled meat in very thin
slices; put in a few at a time, not exceeding two or three inches long. Shake
them in the seasoning, and then put more; cover the bowl close, and let the
salad be prepared three hours before it is to be eaten. Garnish with parsley,
and a few slices of the fat.
Lobster Salad.
Make a salad; and put some of the red part of the lobster to it, cut. This forms
a pretty contrast to the white and green of the vegetables. Don't put much oil,
as shell-fish absorb the sharpness of vinegar. Serve in a dish, not a bowl.
To boil Potatoes.
Set them on a fire, without paring them, in cold water; let them half-boil; then
throw some salt in, and a pint of cold water, and let them boil again till
almost done. Pour off the water; and put a clean cloth over them, and then the
saucepan-cover, and set them by the fire to steam till ready. Many persons
prefer steamers. Potatoes look best when the skin is peeled, not cut.
Do new potatoes the same; but be careful they are taken off in time, or they
will he watery. Before dressing, rub off the skin with a cloth and salt, and
then wash.
To broil Potatoes.
Parboil, then slice and broil them. Or parboil, and then set then; whole on the
gridiron over a very slow
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