|
Classic
Cook Books
< last page | next page >
page 23
the water boils, stir it in and let it boil a few minutes; season it with
parsley, chopped fine.
Stuffing or Dressing.
Stuffing for poultry is made of bread and butter, an egg, salt, pepper, chopped
parsley or thyme, mixed together; if the bread is dry, it should have a little
boiling water poured on it.
Egg Sauce.
This is made as drawn butter, with one or two eggs boiled hard and chopped into
it, and a little salt.
Celery Sauce.
Take a large bunch of celery, cut it fine, and boil it till soft, in a pint of
water; thicken it with butter and flour, and season it with salt, pepper, and
mace.
Bacon Dumplings.
Cut slices of cooked bacon, and pepper them; roll out crust as for apple
dumplings; slice some potatoes very thin, and put them in the crust with the
meat; close them up, and let them boil fast an hour; when done, take them out
carefully with a ladle.
Drop Dumplings.
These are good for almost any kind of soup, and may be made of a quart of flour,
two eggs, a spoonful of butter, some salt and pepper, wet with milk and water;
drop them in while it is boiling, and let them boil ten or fifteen minutes.
Vermicelli.
Beat three fresh eggs very light, make them into a stiff paste, with flour and
water; knead it well, and roll
< last page | next page >
Classic
Cook Books
|
