Good-Living; A Practical Cookery-Book for Town and Country (Paperback)

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1908 edition. Excerpt: ...fire. Stir, and when very hot, serve. Good with veal saute, dindonneau (turkey-chick), etc. LENTILS SAUTE WITH BUTTER. LENTILLES SAUTEES AU BEURRE. I pint of dried lentils, 2 tablespoons of butter, Chopped parsley and chives, Salt and pepper. Soak the lentils overnight in warm water. Next day put them in a saucepan with lukewarm water, and simmer for 2 CELER Y A U JUS. 309 hours and 30 minutes; when perfectly tender, drain. Melt the butter in a saucepan; add the lentils, pepper, and salt. Stew gently for I5 minutes. Add I teaspoonful each of parsley and chives, chopped as fine as powder, and serve. SAMP. Select very white and evenly-cracked samp. Wash it. Soak it overnight in lukewarm water. Next day, throw that water off; cover with fresh cold water; bring gradually to a boil, and boil gently for 5 hours. As the water becomes absorbed, add fresh boiling water from time to time. When tender all through, drain off the water; put the samp into the farina-kettle with milk enough to make it quite soft; stew gently, with the cover off, for I hour, until the milk is absorbed and the samp creamy. Add a good quantity of salt and a large lump of butter. When the butter is melted, serve. N. B.--Be certain the samp is quite tender before the milk is added. FRIED SAMP. When cold (prepared as above), form into cakes; dip in egg and flour, and fry in hot butter until quite brown. Excellent for breakfast. CELERY AU JUS. CfilJERI AU JUS. Cut the celery (if possible, without separating the stalks) into lengths of 6 to 8 inches. Wash carefully, not to break it, and clean the earth from it thoroughly. Scald it for 5 minutes in boiling water. Line a saucepan with thin slices of bacon. Lay the celery on these. Mix 4 tablespoonfuls of Espagnole Sauce (see receipt)...