|
Classic
Cook Books
< last page | next page >
page 84
them with milk, add a little parsley; rub them well together in a mortar, till
they form a smooth paste; put it through a sieve, and when cold, pound and mix
all together, with the yolks of three eggs, boiled hard; season it with salt,
pepper, and cayenne, add to it the yolks of two raw eggs, rub it well together,
and make small balls. Ten minutes before your soup is ready, put them in.
BRAIN BALLS.
Beat up up the brains of a calf in the way above directed.
SUCCOTASH, a LA TECUMSEH.
Boil the beans from half to three-quarters of an hour, in water, a little salt.
Cut off the corn from the cobs, boil the cobs with the beans, be sure and not
cut too close to the cob. When the beans have boiled three-quarters of an hour,
take out the cobs and put the corn in; let it, then, boil fifteen minutes, if
the corn is tender, if not, twenty. Have more corn than beans. When it is boiled
sufficiently, take a lump of butter as large as you think will be in proportion
with the vegetables, roll it well in flour, put it in the pot with the beans,
with black pepper enough to season it well. This is a real Western dish, and is
very easily made.
CORN IN A HURRY.
Cut the corn from the cob, boil it in just enough water to cover it, a little
salt and pepper; when well boiled, thicken it with butter and flour.
< last page | next page >
Classic
Cook Books
|
