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Classic
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page 10
slowly for half an hour. Then put in a little parsley. Add your oysters a
quarter of an hour before serving, and small pieces of fried bread or biscuits.
A few minutes before serving cayenne pepper can be added to taste, also
vermicelli instead of crackers, or small green onions.--JOSEPHINE NICAUD.
BLACK BEAN SOUP
One pint of black Mexican beans, put them in five pints of water (without
soaking), boil about five hours. Pass beans and liquid through a sieve, half an
hour before serving; do it thoroughly, that it may be thick enough. Put it back
into the pot with salt, pepper, bunch of thyme, onions, a quarter of lemon cut
in thin slices, and a tablespoonful of butter. Have two eggs, boiled hard, cut
up in your tureen, and a wineglass of good wine. Pour soup on it and give it a
stir.--MRS. MORRIS ADDISON.
CALF'S HEAD SOUP
First cut the head in half, take out the brains, crack up the head, wash it, put
it in the pot, boil half an hour. Take out, wash, clean and scrape it, put back
in the pot, boil until soft, take out, pick out all the bones. Part the lean
meat from the jelly meat. Cut up the jelly meat fine. Put back in the pot,
thicken with flour, seasone with cloves, black pepper, onions and wine.
--"UNCLE JOHN"--the best chef in South Carolina, Mr. Le Garee's and Mrs.
Phoenix's cook.
NEW ENGLAND CHOWDER
Have a fresh, firm cod or haddock, a fish about five pounds is the best size.
Take saucepan large enough to hold a little more than you wish to make. Cut salt
pork in
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