egg. Salt and put into a buttered cake or pudding mould. Set in a pan
of hot water, put on the lid of the mould, and keep the water at a
hard boil half an hour. Dip the mould in cold water, and turn out the
potatoes upon a flat dish.
LETTUCE.
Treat as directed upon last Sunday.
QUAKING CUSTARD.
3 cups of milk.
Yolks of 4 eggs, reserving the whites for the _méringue_.
½ package Cooper’s gelatine.
6 tablespoonfuls of sugar.
Vanilla flavoring.
Juice of 1 lemon for _méringue_.
Soak the gelatine two hours in a cup of the cold milk. Then add to the
rest of the milk, which must be boiling hot, and stir until dissolved.
Let it stand a few minutes, and strain through muslin over the beaten
yolks and sugar. Put over the fire and stir five minutes, or until you
can feel it thickening. Stir up well when nearly cold, flavor, and let
it alone until it congeals around the edges of the bowl into which you
have poured it; then stir again, and put into a wet mould. Set upon
ice, or in cold water until firm. Turn it, when you are ready for it,
into a glass bowl. Have ready a _méringue_ made by whipping the whites
stiff with three tablespoonfuls of powdered sugar, and the lemon-juice.
Heap irregularly about the base.
First Week. Saturday.
——
Vermicelli Soup.
Glazed Ham. Spinach à la Parisienne.
Chow-chow. Baked Potatoes.
——
Rhubarb Tart.
——
VERMICELLI SOUP.
4 lbs. knuckle of veal.
2 lbs. of coarse, lean beef.
2 slices of corned ham, or some bones of salt pork.
2 onions.
Thyme and parsley.
¼ lb. vermicelli.
Pepper and salt.
6 quarts of water.
Crack the bones into splinters; cut the meat into strips; slice the
onions and chop the herbs. Put on in six quarts of water, and cook
slowly five hours. Strain, pressing meat, etc., hard in the colander.
There should be about four quarts of soup. Set aside half, when you
have salted it, for Sunday. Return the rest to the clean kettle, season
and skim. The vermicelli should have been broken small, and boiled in
a little hot, salted water, three minutes. Strain, without squeezing;
butter and pepper; stir into the soup; simmer very gently five minutes,
and pour out.
GLAZED HAM.
Wash a fine _corned_—not smoked—ham; soak all night in cold water,
and boil about eighteen minutes to the pound. There should be plenty
of water in the pot, cold at first, and brought gradually to a boil.
Skim well from time to time. Let it get cold in the water in which it
was boiled, if you can spare the time. _We_ always boil a ham the day
before it is to be eaten. Take it out; remove the skin carefully, and
put the latter back into the cold liquor when you have skimmed all the
fat—which makes excellent dripping—from the surface of the liquid.
Press soft paper on the top of the ham, to take off the clinging drops
of grease. Brush all over with beaten egg. Work a cup of rolled cracker
into a paste with warm milk, butter, pepper, salt, and a beaten egg.
Coat the ham thickly with this, and set to brown in a moderate oven.
Twist frilled paper around the knuckle, and garnish with cresses.
SPINACH À LA PARISIENNE.
Pick off the leaves from the stalks; put on in boiling water, a little
salt, and cook twenty minutes. Drain hard and dry, chop fine, return to
the fire with a good piece of butter, a teaspoonful of sugar, a little
nutmeg, pepper and salt, and stir two minutes. Then, beat in two or
three tablespoonfuls of cream, or rich milk, and whip as you would a
custard. It should be smooth to taste and sight. Boil up—barely—and
dish.
CHOW-CHOW
“Goes well,” as the French say, with ham.
BAKED POTATOES.
Parboil, peel, and lay in a dripping-pan, with a bit of butter upon
each. As they brown, put on each a teaspoonful of warm milk mixed with
butter, salt, and pepper. They should be of a light brown. Butter again
just before you dish them.
RHUBARB TART.
Scrape the stalks, cut into small bits, and stew in a very little
water. When tender, take from the fire and sweeten. Have ready some
open shells of pastry, freshly baked. Fill with the fruit, and sift
sugar on top. Eat warm or cold—never _hot_. Make more paste than you
need, and keep—raw—in a cold place.
Second Week. Sunday.
——
Pea and Rice Soup.
Fillet of Veal with Ham. Potato Balls.
Stuffed Cabbage. French Beans.
——
Charlotte Cachée.
Bird’s Nest in Jelly.
——
PEA AND RICE SOUP.
Open a can of green peas, and turn them into a bowl for an hour.
Boil half a cup of rice soft in a cup of milk. Skim the stock made
yesterday, and heat to a boil before adding the peas (drained) and
the rice, which should have absorbed all the milk. Stew slowly half
an hour; add what seasoning you like, and stir in a tablespoonful of
butter cut up in flour. Simmer five minutes and pour out.
FILLET OF VEAL WITH HAM.
Have the fillet rolled and skewered by your butcher. Stuff a good
force-meat of crumbs and minced fat ham between the folds of meat,
and lay sliced ham over the top and sides, binding it in place with
packthread. Put into a dripping-pan with a cup of boiling water, and
roast twelve minutes for each pound. Baste very often. Half an hour
before you take it up, remove the ham, and lay on one side of the pan;
dredge the meat with flour and baste abundantly and frequently until
well browned. Dish with the ham cut into strips and laid next the edge
of the dish—the potato balls close to the meat. Send around sweet
pickles with it. Strain the gravy, thicken with browned flour, add
pepper and a tablespoonful of tomato catsup; boil up and pour into a
boat.
POTATO BALLS.
To one cup of mashed potato add a beaten egg, pepper, and salt, and
work smooth. Make into balls; roll them in flour. When the veal is
half done, skim off the fat from the gravy, lay the balls in the pan,
basting, now and then, and turning until they are browned all over.
Drain well, and lay about the dished veal.
STUFFED CABBAGE.
Boil a large, firm cabbage, whole, on Saturday, tying coarse net over
it to keep it in shape. Do not remove the net until next day. Then,
bind a broad strip of muslin about it that it may not crack in the
stuffing. Extract the stalk with a thin, sharp knife. Without making a
wide external aperture, “dig out” the heart, until you have room for
nearly a cupful of force-meat. Chop the bits you have taken out, mix
with cooked sausage-meat, a very little onion, pepper, salt, a pinch of
thyme and bread-crumbs. Stuff the cabbage with this, remove the band,
tie up firmly again in a net bag, and put it into a pot, covering with
the liquor in which your ham was boiled yesterday, having first again
skimmed the latter. Stew gently one hour. Take out the cabbage, unbind,
with care, and pour a cup of drawn butter over it. Strain the useful
“pot liquor,” and put away heedfully.
FRENCH BEANS.
Cut into short lengths, when you have poured off the can liquor; cook
half an hour in boiling water, salted. Drain well, stir up with a
tablespoonful of butter, with pepper and salt to taste.
CHARLOTTE CACHÉE.
1 thick loaf of sponge or plain cup cake.
2 kinds of fruit-jelly, tart and sweet.
Whites of 5 eggs.
1 heaping cup of powdered sugar.
Juice of 1 lemon.
Cut the cake into horizontal slices of uniform width. Spread each
with jelly—first, the tart, then the sweet, and fit into their former
places. Ice thickly with a frosting made of the whites, sugar, and
lemon-juice. Set in a sunny window, or slow oven, to harden. The former
is the better plan.
BIRD’S NEST IN JELLY.
1 quart of wine jelly—not too thin.
3 cups of white blanc-mange.
9 empty egg-shells.
Rind of 2 oranges cut into strips and stewed in water, until tender,
then in syrup until clear, or, if you have it, use preserved
orange-peel.
Empty the eggs carefully through a hole in the small end; wash them out
with cold water, and while wet inside set firmly in a pan of bran or
meal, to keep them steadily upright. Fill them with blanc-mange. Next
morning, fill a glass dish two-thirds full with clear jelly, reserving
a large cupful. So soon as the jelly is firm enough to bear their
weight, break the shells, with care, from the blanc-mange eggs, and
pile them upon the jelly. Lay the “straw”—_i. e._, the orange-peel—over
and about them; pour the rest of the half congealed jelly over all, and
set in a _very_ cold place.
A beautiful variation of this dessert can be made for Easter Sunday, by
coloring part of the blanc-mange brown with chocolate, part pink with
currant jelly or cranberry juice, part yellow with yolk of egg, and
leaving the rest white.
Second Week. Monday.
——
Ham and Egg Soup.
Veal Patés. Creamed Parsnips.
Salad of Lettuce and Veal. Mashed Potatoes.
——
Corn-Starch Hasty Pudding.
——
HAM AND EGG SOUP.
Skim once more and re-heat the liquor in which your ham was cooked,
and, when boiling, take off the scum; stir in two tablespoonfuls of
corn-starch, wet in a half cup of milk. Take out a pint of the soup,
and pour slowly, stirring well, upon four beaten eggs. Return to the
soup, with a handful of very finely minced parsley. Stir one minute,
without letting it boil, and pour upon half a dozen split Boston
crackers, lining the tureen.
VEAL PATÉS.
Chop up the meat left from Sunday’s fillet—reserving some for
salad—also the crisped ham. Season well, warm up the gravy, when you
have removed the fat; mix a little oyster liquor with it, and stir in
the mince. Heat _almost_ to boiling, and set by, covered, where it will
keep warm. Line _paté_-pans with the paste reserved for this purpose
from Saturday. If kept in the refrigerator or cool cellar, it will be
perfectly good. Bake these “shells,” buttering the tins well; slip out
while hot; arrange on a warm dish; fill with the mince, sprinkling the
top of each with fine, dry crumbs; set upon the upper grating of your
oven for a minute or so, and send to table.
CREAMED PARSNIPS.
Boil, scrape, and slice lengthwise. Have ready in a saucepan a great
spoonful of butter, with pepper and salt. Put in the parsnips, shake
and turn until very hot; lay the parsnips upon a dish; add to the
sauce three tablespoonfuls of cream, or four of milk, in which has
been rubbed a teaspoonful of flour. Boil up briskly, and pour over the
sliced vegetable.
SALAD OF LETTUCE AND VEAL.
Cut half a pound of your cold veal into inch-long strips, and strew
with salt and pepper. Shred a head of lettuce, and chop two boiled
eggs—not too finely. Mix these together in a bowl. Prepare a dressing
thus: Beat the yolks of two eggs (add the whites to the soup); salt
lightly, and beat in, a few drops at a time, four tablespoonfuls of
oil; then, as gradually, three teaspoonfuls of best vinegar, and half a
teaspoonful of celery essence—Colgate’s, if you can get it. The mixture
should be thick as cream. Pour over the meat and lettuce, toss up with
a silver fork, and transfer to a glass dish.
MASHED POTATOES.
Prepare as often before directed.
CORN-STARCH HASTY PUDDING.
1 quart of fresh milk.
3 full tablespoonfuls of corn-starch.
1 tablespoonful of butter.
1 teaspoonful of salt.
Scald the milk, and stir in the corn-starch, previously wet in cold
water to a white liquid. Boil steadily, stirring constantly, ten
minutes. Salt and butter. Let the pudding stand three minutes in hot
water, after you take it from the fire, and turn out into a deep, open
dish. Cook, of course, in a farina-kettle.
Second Week. Tuesday.
——
Mélange Soup.
Ragoût of Mutton. Canned Corn Pudding.
Baked Tomatoes. Damson, or Plum Pickles.
——
Peach Batter Pudding.
——
MÉLANGE SOUP.
1 cup of rice (scant).
3 lbs. of coarse, lean beef.
Some mutton bones.
2 carrots.
2 turnips.
1 onion.
Essence of celery, two teaspoonfuls.
Pepper and salt.
4 quarts of cold water.
1 cup of tomato-juice.
Cut the meat into dice, and put on in the water. Boil gently two hours,
when add the rice, tomato-juice, and the vegetables cut into small
squares, and already cooked five minutes in hot water, to take off
the rank taste. Stew half an hour, or until the vegetables and rice
are tender, but not a pulp; season; boil up once and pour out—meat,
vegetables, and all—into the tureen.
Ragoût of Mutton.
3 lbs. of mutton—lean and boneless—cut into strips four inches long
by one inch wide.
1 cup of gravy, made of bones, etc.
A tablespoonful of walnut catsup.
Browned flour.
Salt and pepper.
1 slice of lemon.
Parsley.
A slice of ham or fat pork, cut small.
Dripping.
Fry the mutton to a nice brown, quickly, in the dripping. Lay in a
saucepan, the chopped ham upon it, and cover with the gravy, highly
seasoned. Stew slowly until very tender; take up, and keep hot, while
you add the lemon to the gravy, with the catsup. Boil five minutes;
strain, and return the gravy to the saucepan. Thicken, and put in the
parsley minced fine. Boil up, and pour over the meat in a flat dish.
Put sippets of fried bread around the edge of the dish.
CANNED CORN PUDDING.
1 can of corn, drained.
3 eggs.
2 tablespoonfuls of melted butter.
1 tablespoonful of sugar.
A little salt.
2 cupfuls of milk.
1 tablespoonful of corn-starch, wet up in the milk.
Beat eggs, sugar, and butter together; then add the corn. Salt the
milk, and dissolve the corn-starch well in it, and pour, by degrees,
upon the rest, mixing well. Bake in a greased bake-dish three-quarters
of an hour. Keep covered until nearly done; then, brown.
BAKED TOMATOES.
Drain off the liquor from a can of tomatoes, and put it into your soup.
Pare the crust from some slices of bread, cut them to fit the bottom
of a greased pie-dish, and fry to a light brown in dripping. Dip each
in boiling, salted milk, fit to their places in the dish, pour the
tomatoes upon them, season with pepper, salt, butter, and a little
sugar. Strew thickly with crumbs, and bake, covered, twenty minutes;
then, brown.
PEACH BATTER PUDDING.
1 quart of milk.
2 cups of prepared flour, or enough for _soft_ batter.
4 beaten eggs.
1 tablespoonful of butter, slightly warmed.
1 saltspoonful of salt.
1 can of peaches, drained.
Lay the drained peaches in a buttered bake-dish. Salt the flour, and
sift into a pan. Beat eggs and butter together, stir in the milk, and
pour, by degrees, into a hole in the middle of the flour, until you
have a smooth batter. Pour upon the peaches, and bake in a brisk oven.
Add a glass of brandy to the peach syrup; sweeten to taste; stir in two
tablespoonfuls of butter, and set in boiling water until the butter is
melted. Serve the pudding in the bake-dish and eat with this sauce.
Second Week. Wednesday.
——
Eel Soup.
Boiled Chicken. Potatoes à la Crème.
Egg Sauce. Rice Croquettes.
——
Steamed Corn-Meal Pudding.
——
EEL SOUP.
4 lbs. of eels.
1 onion.
12 whole peppers.
3 tablespoonfuls of butter.
Tablespoonful of chopped parsley.
1 cup of milk.
2 tablespoonfuls of flour, rubbed into the butter.
2 quarts of water.
2 slices of toast cut into strips.
Dripping.
Clean the eels with care, removing all the fat; cut them into short
pieces, and fry for five minutes in dripping. Drain, put into a
saucepan with the water, onion, and pepper, and stew slowly one hour,
or until they are tender, without breaking. Strain through a colander;
pick out the eels and cover in a tureen, the bottom of which is lined
with strips of buttered toast. Strain the soup, through a soup-sieve,
back into the saucepan; heat, and stir in butter, flour, and parsley.
Boil up, add the milk, already heated, and pour over the eels and toast.
BOILED CHICKEN.
Clean and stuff as for roasting. Bind legs and wings to the sides; tie
in a net, and put on in boiling water—if tender. If doubtful, use cold
water, and cook very slowly. When the fork-test shows that it is done,
unwrap and lay on a dish. Salt, pepper, and butter well, and cover
while preparing the sauce. Take out a cup of the liquor, cool, and
skim, put on in a saucepan; put in a tablespoonful of butter, rolled
in flour, and stir to a boil. Take off, and pour gradually over two
beaten eggs. Return to the fire, with minced parsley, _almost_ boil,
and pour over the fowl.
Salt the liquor and set aside for soup.
POTATOES À LA CRÈME.
Mash thin, whip up with a fork, at first, with butter, salt, and milk;
at last, with the frothed white of an egg. Heap roughly upon a dish,
set upon the upper grating of the oven until they begin to color, and
serve.
RICE CROQUETTES.
2 cups cold boiled rice.
2 tablespoonfuls melted butter.
2 beaten eggs.
1 tablespoonful of flour.
1 raw egg, and some cracker dust.
2 tablespoonfuls of powdered sugar.
A pinch of grated lemon peel, and the same of nutmeg.
Lard for frying.
Work the butter into the rice, then the seasoning, lastly, the beaten
eggs. Make into long balls, roll in egg, then in powdered cracker, and
fry, a few at a time, in hot lard.
STEAMED CORN-MEAL PUDDING.
2 cups Indian meal.
1 cup of flour.
2 tablespoonfuls of white sugar.
2½ cups of “loppered” milk, or buttermilk.
1 teaspoonful of soda, sifted twice through the flour.
1 teaspoonful of salt.
1 heaping tablespoonful of butter, melted.
Put meal, flour, salt, sugar, and soda in a bowl; mix thoroughly; make
a hole in the middle and work in the milk and butter. Beat hard and
long when all are in; put into a buttered mould with a tight top, and
steam one hour and a half. If you have no regular steamer, fit the
mould in the top of a pot of boiling water, taking care it does not
hang into the water. Lay a thick wet towel, folded, over the top of
the mould to keep in all the heat. Or, you may simply boil it. Eat hot,
with butter and sugar.
Second Week. Thursday.
——
Cream Almond Soup.
Beefsteak. Chopped Potatoes.
Chicken Salad. Moulded Spinach.
——
Soft Gingerbread and Chocolate.
——
CREAM ALMOND SOUP.
Broth in which yesterday’s chickens were boiled.
½ lb. of almonds.
1 cup rich milk—half cream, if you can get it.
2 tablespoonfuls of butter, rubbed up with two of flour.
Pepper and salt.
3 boiled eggs.
2 blades of mace.
Skim and heat the soup. Meanwhile, blanch (that is, scald and skin)
the almonds, and pound in a mortar. Rub to a powder the yolks of three
hard-boiled eggs, and work up, with the butter, flour, and almonds, to
a paste. When the soup boils, pepper and salt, and put in the mace.
Skim clean, strain out the mace; return to the pot and stir in the
paste of almonds, etc. Boil up gently, have the milk scalding hot in
the tureen, and pour in the soup, mixing all up well. Serve at once.
BEEFSTEAK.
Flatten with the broad side of a hatchet; broil over (or under) a clear
fire upon a buttered gridiron—turning often. Lay upon a hot dish; salt,
pepper, and butter, plentifully. Cover with a hot dish or lid, and let
it stand five minutes to draw out the juices.
CHOPPED POTATOES.
Chop cold boiled potatoes into dice. Put some butter or nice dripping
into a frying-pan; heat, and stir in the potatoes. Shake to prevent
them from sticking to the pan, and when very hot, and glazed with the
butter, pepper and salt, and turn into a hot colander. Shake and toss
for a moment, and pour into a deep dish.
CHICKEN SALAD.
Cut the meat from the “carcasses” of yesterday’s chickens. If you have
but a little it may be worth while to give John a piquant side-dish.
Add an equal quantity of shred lettuce, when you have cut your chicken
into narrow strips, two inches long. Mix in a bowl; prepare a dressing
according to the receipt given on Monday; pour over it, mix well and
lightly; put into a salad-dish, and lay sections of two hard-boiled
eggs on top, with a chain of sliced whites—left from the yolks used for
the soup—around the outer edge.
MOULDED SPINACH.
Boil twenty minutes in hot, salted water; drain, pressing hard. Chop
_fine_, and put into a saucepan, with a good lump of butter, a little
pepper, salt and sugar. Beat and toss until nearly dry. Press hard into
an oblong pan or mould. Invert this upon a hot dish. Lay slices of egg
upon the top.
SOFT GINGERBREAD.
1 cup of sugar.
1 cup of molasses.
1 cup of butter.
1 cup of sweet milk.
4 cups of flour.
4 eggs.
1 tablespoonful mixed ginger and mace.
1 small teaspoonful of soda dissolved in the milk.
Beat molasses, butter, sugar, and spice to a cream; whip in the beaten
yolks, the milk, and lastly, the whites, alternately with the flour.
Bake in two loaves, or in round tins or cups.
CHOCOLATE.
6 tablespoonfuls of grated chocolate.
2 cups of boiling water and the same of milk.
Wet the chocolate in cold water; stir into the hot. Boil fifteen
minutes; add the milk, and simmer ten minutes longer. Sweeten upon the
fire, or as you pour it out.
Second Week. Friday.
——
Oyster Soup.
Fillets of Halibut. Potato Marbles.
Paté of Sweetbreads. Lima Beans.
——
Boston Cream Cakes.
——
OYSTER SOUP.
2 quarts of oysters.
1 quart of milk.
2 tablespoonfuls of butter.
1 teacupful of water.
2 eggs.
Cayenne pepper, salt, mace.
1 tablespoonful of corn-starch.
Strain the liquor from the oysters into a saucepan, mixing in the
water. Season and spice to taste. When the liquor boils, add a quarter
of the oysters chopped fine. Boil five minutes; strain through muslin
and put back into the saucepan. Thicken with the butter rubbed up in
a tablespoonful of corn-starch. When this boils, drop in the whole
oysters. Cook until they “ruffle.” Meanwhile, make a sugarless custard
by heating and salting the milk, adding the beaten eggs, and stirring
four minutes over the fire. Put some split crackers into the tureen;
pour on the custard, then the oyster-soup, stirring all up well. Send
around oyster crackers and sliced lemon with it.
FILLETS OF HALIBUT.
Cut a tolerably thick halibut steak into strips four inches long by
two wide. Put three tablespoonfuls of butter, with pepper and salt,
into a saucepan, and simmer gently—not frying—until tender. Then
drain, and put upon a hot water dish to keep hot. Cut some potatoes
into small balls. There is a little instrument for this purpose, like
a rounded gouge, which turns them out rapidly and neatly. A _small_
iron spoon will give you oval balls. Or, if you find it easier, cut
the potatoes into equal cubes; lay in cold water half an hour, then
cook fifteen minutes in boiling water. Drain and dry, and after taking
your fish from the butter, strain the latter, put in the potatoes, and
shake over a hot fire until they begin to brown. Drain, and lay about
the fish-fillets. Add a tablespoonful of butter to that in the pan
(previously cut up in flour), a teaspoonful of anchovy-sauce, and the
juice of a lemon, with a little minced parsley. Boil once, and pour
over fish and potatoes.
PATÉ OF SWEETBREADS.
Cut good puff-paste into rounds a quarter of an inch thick. Reserve one
of these for the bottom of each paté. With a smaller cutter take out
the centre of three others and pile upon this, making a deep well over
an inch across. Bake quickly, glazing with white of egg when nearly
done.
Boil three sweetbreads ten minutes, leave in cold water as long; cut
into dice, put into a saucepan with a great spoonful of butter, a
little pepper and salt, and a few spoonfuls of boiling water, and
stew twenty minutes. Stir, meanwhile, into half a cup of boiling
milk a tablespoonful of butter, cut up in as much flour. Add to the
sweetbreads with a little minced parsley. Boil up. Fill the patés, and
arrange upon a heated dish.
LIMA BEANS.
If dried, soak over night, put on next day in cold water, salted,
and cook gently until soft. Drain, stir in butter and pepper. If you
use the canned beans, put on in boiling water, then proceed as above
directed.
BOSTON CREAM CAKES.
½ lb. of butter.
¾ lb. of flour.
6 eggs.
1 pint water—warm—not scalding.
Stir the butter into the warm water, and heat slowly to a boil. Then
put in the flour, boil and stir one minute; empty into a dish to get
cold. Beat the eggs light, and whip, first the yolks, then the whites,
into the cooled paste. Drop in great spoonfuls, upon buttered paper,
not letting them touch each other, and bake, in a quick oven, ten
minutes. They should puff up to quadruple their original size. Pass a
sharp knife lightly around each, split, and fill with the following
mixture:
1 quart of milk.
4 tablespoonfuls of corn-starch.
2 eggs.
2 cups of sugar.
1 teaspoonful butter.
Vanilla.
Heat three cups of milk, and stir in the corn-starch wet with the other
cupful. Beat the eggs and sugar together, and add the boiling mixture,
by degrees. Put in the butter; mix well and cool before adding the
vanilla.
Second Week. Saturday.
——
Soup Verte.
Baked Mutton Cutlets. Hominy Pudding.
Potato Cakes. Lettuce.
——
Tapioca Pudding.
——
SOUP VERTE.
2 lbs. coarse beef, chopped fine.
1 turnip.
1 onion.
Celery-seed tied in a bag.
1 grated carrot.
Nearly a quart of spinach leaves.
2 lumps of sugar.
1 tablespoonful of butter, rubbed in flour.
Bunch of parsley.
Pepper and salt.
A little of yesterday’s pastry, cut into strips—like “noodles.”
2 quarts of cold water.