Fry half an onion slightly in butter, and as soon as it is coloured add a puree of two big cooked tomatoes. Then boil quarter of a pound of macaroni separately, drain it and put it in a deep fireproof dish, add the tomato puree and three tablespoonsful of grated Parmesan and Cheddar mixed, and cook gently for a quarter of an hour before serving. This dish may be made with vermicelli, spaghetti, or any other Italian pasta.
Boil a cauliflower in salted water, then sautez it in butter, but be careful not to cook it too much.
Take it off the fire and strew grated Parmesan and Cheddar over it then put in a fireproof dish and add a good spoonful of stock and one of Espagnole, and put it in the oven for ten minutes.
Roll up a fowl in buttered paper and put it in the oven in a fireproof dish with all kinds of vegetables and a few peppercorns.
Leave it there for about two hours, then put the fowl and vegetables into two quarts of good stock and let it simmer for one hour;
serve on well-boiled rice or macaroni and pour the following sauce over it.
Sauce: Two pounds tomatoes, one big cup of good stock, a quarter pound of chopped ham, three bay leaves, one onion stuck with cloves, one teaspoonful of Liebig. Simmer an hour and a half.
Trim as many cutlets as you require, and marinate them in vinegar, herbs, and spice for two hours.
Before cooking wipe them well and then saute them in clarified butter, and when they are well coloured on both sides and resist the pressure of the finger, drain off the butter and pour four tablespoonsful of Espagnole sauce
with a teaspoonful of vinegar and six bruised pepper corns over them.
Arrange them on a dish, putting between each cutlet a crouton of fried bread, and garnish with olives stuffed with chopped mushrooms and with slices of fried cucumber.
Detach the oysters from their shells, rub each shell with a little garlic. Put them into china shells with their own liquor.
Put on each oyster a mixture made of chopped parsley, a little thyme, pepper, and bread crumbs.
Then pour a few drops of oil on each shell, put them on the gridiron on an open fire, grill for a few minutes, and add a little lemon juice before serving.
The same as Espanole, or Brown Sauce, but use white stock, no beef, and only pheasant or fowl trimmings, button mushrooms, cream instead of glaze, and a chopped shallot.
The chief ingredient of this useful sauce is good stock, to which add any remnants and bones of fowl or game. Butter the bottom of a stewpan with at least two ounces of butter, and in it put slices of lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings, three peppercorns, mushroom trimmings, a tomato, a carrot and a turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig of thyme, parsley and marjoram.
Put the lid on the stewpan and braize well for fifteen minutes, then stir in a tablespoonful of flour, and pour in a quarter pint of good boiling stock and boil very gently for fifteen minutes, then strain through a tamis, skim
off all the grease, pour the sauce into an earthenware vessel, and let it get cold. If it is not rich enough, add a little Liebig or glaze. Pass through a sieve again before using.
Broil three tomatoes, skin them and mix them with a tablespoonful of chopped ham, half an onion, salt, a dessert-spoonful of oil, a little pounded spice and basil. Then boil and pass through a sieve.
Whilst the sauce is boiling, put in a clove of garlic with a cut, but remove it before you pass the sauce through the sieve.