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365 Luncheon Dishes
By Anonymous
eBook
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By Anonymous
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JANUARY.
1.--Stewed Breast of Lamb.
Cut a breast of lamb into small pieces, season, and stew until tender in
enough gravy to cover the meat. Thicken the sauce, flavor with a
wine-glass of wine, pile in the centre of a platter and garnish with
green peas.
2.--Chicken Creams.
Chop and pound 1/2 a lb. of chicken and 3 ozs. of ham; pass this through
a sieve, add 1 oz. of melted butter, 2 well-beaten eggs, and 1/2 a pint
of cream, which must be whipped; season with pepper and salt. Mix all
lightly togethe...
1.--Stewed Breast of Lamb.
Cut a breast of lamb into small pieces, season, and stew until tender in
enough gravy to cover the meat. Thicken the sauce, flavor with a
wine-glass of wine, pile in the centre of a platter and garnish with
green peas.
2.--Chicken Creams.
Chop and pound 1/2 a lb. of chicken and 3 ozs. of ham; pass this through
a sieve, add 1 oz. of melted butter, 2 well-beaten eggs, and 1/2 a pint
of cream, which must be whipped; season with pepper and salt. Mix all
lightly togethe...
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