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Classic
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page 52
little flour in the gravy, and put in a half cup of vinegar. Serve in a
sauceboat, or pour over the tripe as preferred.
SCALLOPS OF MUTTON, WITH MUSHROOMS
"Sautez," or fry the scallops brown, then pour off the fat, add a glass of wine,
a dozen button mushrooms, three ounces of truffles cut in pieces, and a cup of
broth, or the stock of plain soup without vegetables. Simmer gently, and finish
by adding the juice of a lemon.
HASHED BEEF, PLAIN
Slice some beef in very thin pieces, season with pepper and salt, and shake a
little flour over it. Next, chop a medium sized onion and put it (without the
beef) into a stew-pan with a tablespoonful of mushroom or tomato catsup. Boil
for a few minutes, then add a pint of broth stock, or gravy-soup; boil it down
to half the quantity. Five minutes before serving, throw in the cold sliced
beef; let it boil five minutes and serve on toasted bread.
SANDWICHES. VERY FINE
Take half a pound of nice sweet butter, three tablespoonfuls of mixed mustard,
the same of sweet oil, a little salt, pepper and the yolk of an egg. Put it over
the fire and stir till it thickens; set it by to cool and chop fine some tongue
or boiled ham. Cut the bread thin, then spread on the dressing and over it put a
layer of ham or tongue. Press the slices of bread hard together, trim the edges
and garnish with curled parsley.
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