The soup must be put over a slow fire to simmer instead of boiling the
whole morning until about a half hour before dinner, then let it boil.
For thickening use a pint of cream, a tablespoon of butter and 1 of
flour and a bunch of thyme. The thickening must be put in before it
boils and the thyme taken out.
NOTE.--This recipe came from one of the old and most typical
Virginia homes, “St. Julian,” in Virginia. It was the recipe of my
great-great-great aunt, Mrs. Francis Brooke, and is more than a century
old.--Sue Mason Maury Halsey.
BEAN SOUP.
MRS. GEORGE NEWBOLD LAWRENCE, NEW YORK.
Put 1 pint of kidney beans into 2 quarts of water, boil them 3 hours,
then pour off the water, mash the beans through a colander with a
wooden masher, then throw them back into the water in which they were
boiled, add a piece of butter the size of an egg, a little salt and
red pepper. Let it boil a quarter of an hour. Add a wineglass of white
wine.
PALESTINE SOUP.
_Contributed by Mrs. Charles A. Farnum, Philadelphia, Pa._
Peel and cut into fine pieces 2 onions, 2 turnips, 2 carrots and 2
potatoes. Put into a stew pan or soup pot with ⅛ lb. of butter and the
same quantity of lean ham and a bunch of parsley chopped fine. Put this
over a brisk fire ten minutes, then add a good tablespoon of flour,
mixing it in well. Add 1 quart of meat stock made the day before), ¼
pint of boiling milk. Stir until boiling, season with pepper and salt
and a good teaspoon sugar. Rub all through a sieve and put back in the
pot, but only let it boil up once, skim well and serve with small piece
of fried bread on napkin.
PEPPER POT.
_From Ellen Gallagher, Philadelphia, Pa., who lived
with Mrs. William H. Horstman, her son, and grandson, and
great-granddaughter--four generations of reference._
Use a tripe and a knuckle of veal, let them boil all day separately,
strain the tripe liquor into the veal liquor and strain off the fat.
Season with salt, pepper, sweet marjoram, pot-herbs, and potatoes cut
very fine, and drop in flour balls or dumplings, and let boil five
minutes.
CRECY SOUP.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA., 1875.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
To a knuckle of veal and slice of beef, put 7 quarts of water. Boil all
day to 3 quarts. Strain off next day, put in soup, bones and vegetables
and boil 6 hours, then strain next day, skim off all the fat. Add 1 cup
of split peas, boil until dissolved, then add 1 can of tomatoes, boil
an hour. Add 3 tablespoonsful of flour and strain through a fine sieve.
Flavor with Worcestershire Sauce.
BISQUE OF CLAMS.
_Contributed by Mrs. Thomas B. Sims, Bryn Mawr, Pa._
For 1½ pints of soup, take 1 doz. large clams, stew them 15 minutes in
their own liquor, to which water is added to make three gills. Boil
3 gills of cream or rich milk. Stir 1 tablespoon of butter and 1 of
flour in a small saucepan until it bubbles. Then pour boiling milk in,
stirring all the time. Stand aside, squeeze each clam with a lemon
squeezer and you will find but an empty skin remains. Strain clams and
liquor to the white sauce already made, pressing as much juice out as
possible. Stir well, bring all to a boil and remove from fire. While
you beat the yolk of an egg with 2 tablespoons of the soup stir to rest
and season to taste. Take care the soup is boiling when egg is added,
but does not boil afterward.
PHILADELPHIA FAMOUS OLD PEPPER POT.
_From a Daughter of the Old Higgenbottom Family._
Knuckle of veal, 6 lbs. of best mixed tripe. Boil them well covered
with water in separate large pots, three hours at least. When cold skim
all grease off, and put the two liquors in one large pot. Cut the tripe
up in pieces the size of a large dice, also some of the veal. Take
6 large white potatoes and 4 onions. Make a dough rolled out as for
shortening, and make little balls of it in the hand the size of a large
pea. When the soup is boiling drop them in, a couple at a time. Thicken
the soup a little with flour paste. Season to taste with salt, pepper
and pot-herbs, half a box of sweet marjoram, half a box of thyme. The
soup when all cooked, should be very full of the above things.
CHESTNUT SOUP CLEAR.
USED BY LORD RAGLAN, RAGLAN CASTLE, ENGLAND.
_Contributed by Mrs. Joseph Coleman Bright, Green Hill Farm,
Overbrook, Pa._
Scald and peel 2 doz. large chestnuts, put in a pan ½ lb. butter and
3 tablespoons olive oil, let it get to boiling point (be careful not
to burn). Put in your chestnuts and brown them to golden color. This
should be carefully watched, it should only take 2 minutes to brown
them. Lay them on a paper in the oven to dry. Now take a quart of good
consomme well seasoned with celery essence and cayenne pepper. Put
your nuts in the tureen, and pour the boiling soup over. Soup must be
boiling to bring the flavor out of the chestnuts.
OCHRA GUMBO--AN OLD CREOLE RECIPE.
MRS. EUGENE PALMER, NEW ORLEANS.
_Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex._
Fry slowly together 1 sliced onion and a tablespoon of dripping or a
slice of salt pork. Add a pound of lean beef cut in small pieces and
stew quickly. Dredge a heaping tablespoon of flour and cook until
brown. Add 3 pints of boiling water, 1 pint of sliced and peeled
tomatoes and 1 pint of sliced ochra. Cover and simmer for 1½ hours,
adding pepper and salt to taste. Chicken may be used instead of beef,
or crabs, or shrimp. In the latter case these should be previously
boiled and the meat picked out and added last. A little chopped ham is
always an improvement. Serve with boiled rice. The gumbo should be very
thick when served.
CALF’S HEAD SOUP.
MRS. THOMAS PRATHER, LOUISVILLE, KY. (1810).
_Contributed by her great-grandniece, Mrs. Alice C. Slaughter,
through Miss Alice W. Richardson, Louisville, Ky._
Put the calf’s head in 1½ gal. of water, let it boil until the meat
drops from the bones, then take it out and chop very fine. Take out the
brains and mix with them one pint of claret, a wineglass of madeira and
teaspoon of salt. With the chopped meat put an onion chopped, handful
of parsley, a teaspoon of allspice, ½ teaspoon of cloves, one of black
pepper, little sage and thyme and teacup of walnut catsup. Work a
little browned flour into a piece of butter, and add just before you
take off the soup.
OYSTER GUMBO.
MRS. LAWTON, NEW ORLEANS, LA.
One large heaping spoonful of lard. When boiling, stir in one small
cup of flour and let it brown well, stirring all the time to keep from
burning. Then add a large onion, sliced. Let that brown. Have one
chicken cut up as for stew and fry in lard and onion mixture, then
add as much water as you would for a tureen of soup. This must cook
for five hours. One hour before serving put in 100 oysters with their
liquor, and just before serving stir in 2 tablespoons of gumbo filee
(a powder made from sassafras). As this lumps easily, stir a small
quantity at a time in a cup of the liquid. The soup must boil up once
after the filee is put in, and then add salt and pepper to taste. This
quantity serves 10 people.
“MAMMY LACKEY’S” MOCK TURTLE SOUP.
MRS. CATHERINE LEAF SMITH, READING, PA. (1800).
_Contributed by Miss Katherine Smith, Philadelphia, Pa._
One gallon cold water, 1 calf’s head, 1 knuckle of veal, 1½ lbs.
veal cutlet, 1 even teaspoonful of cloves and allspice mixed, ½
teaspoonful of mace, 1 large potato, 1 onion, dash of sweet marjoram,
1 tablespoonful of chopped parsley, two hard boiled eggs, ½ pint wine,
enough good plain pie crust dough to make 3 or 4 doz. balls the size of
a marble, salt, pepper, flour, butter and lard. Cut potato into dice,
cut onion into very small pieces, tie spice into cloth. Wash head in
cold water to remove blood. Take out the brain, remove from it all the
veins, and put it into cold water until used. Boil the head in one
gallon of cold water, and if the kettle is large enough the knuckle
of veal may be boiled at the same time. If not, it can be cooked when
the head is taken out. As the water boils off, enough must be added to
keep the same quantity, otherwise there will not be enough. When the
head falls apart take it out of the kettle, and set aside to cool. If
the knuckle of veal had been boiled with the head, the soup may now be
strained through a fine sieve. Add potato, onion, spice, dough balls,
pepper and salt to taste, and allow it to cook slowly. As soon as the
head is cool enough skin the tongue and cheeks, remove all bone, skin,
veins, etc. Cut tongue and meat into dice. The meat on the knuckle is
not used. Chop veal cutlet in meat chopper, season with salt, pepper
and a little sweet marjoram; roll into balls twice as large as the
others, and fry brown in lard and butter. Keep these hot. Mash yolks of
two hard-boiled eggs with very little flour, and make into balls. When
the dough balls rise to the top of soup they have cooked enough. Take
out spice. Add meat, brains cut into pieces, parsley, and a few cloves
if the soup does not taste of the spices. Thicken with butter and flour
to make a rich soup. Just before serving add force meat balls, egg
balls and wine. Do not skim off the surface.
CREAM OF MUSHROOMS.
_Contributed by Mrs. C. Stuart Patterson, Philadelphia, Pa._
If hothouse mushrooms are used they require cooking for nearly or
quite 2 hours. When cooked, put the mushrooms in a vegetable press and
squeeze the juice into the water in which they have been boiled, add to
this small pieces of butter, and a pint of cream, smoothly thickened
with a little flour, or better still, rice flour. Two tablespoonfuls of
sherry may be added if desired. Pour into cups and serve with whipped
cream on top.
FISH.
RECIPE FOR TERRAPIN.
TAKEN VERBATIM FROM “AUNT” MARY SHARP (OLD MARYLAND COOK).
_Contributed by Mrs. Robert C. Wright, Haverford, Pa._
Put de tarrypins inter er tub er col’ water, an’ let ’em wash
deyselves. Den pore off dat water, an’ put some mo’ in, an’ let ’em
wash deyselves agin. Den drap ’em erlive inter biling water, an’ let
’em bile till ther feets is easy skunned, tunning ’em over eve’y now
an’ agin. W’en de feets is loose an’ easy, took from de shell, take ’em
out and put ’em on er dish. Save er litl’ er de water dey was biled
in an’ streen it. W’en de tarrypins gets cooled off, pick ’em, but be
keerful not ter break de gall. Split de entruls an’ cut ’em up ’bout er
inch long. W’en de meat is all cut up, th’ow in er litl’ raid pepper,
black pepper, salt an’ mace. Put ’em in er stewpan wif jes ’bout nuff
er de water dey was biled in ter kiver’ em, an’ den stew ’em slow fer
er littl’ more’n er quarter hour. Den put in some browned flour mixed
up wif butter stirred in, near ’bout er quarter pound butter, an free
(3) tablespoonfuls flour ter er mejum size tarrypin. Put de wine in jes
as de tarrypins is took outen de stewpan fer de table.
TERRAPIN BROWN STEW.
MR. JOE MCALLISTER, SAVANNAH, GA.
_Contributed by Mrs. Gulielma Harrison, Brandon, Va._
Have the terrapins boiled with onion, cloves and mace and celery seed.
Add bread and black pepper and salt. When nearly done put them into
a chafing dish into which you have mashed 2 large spoonfuls browned
flour, 2 of butter, and a teaspoon of powdered allspice. Boil until
quite thick, add a glass of wine. Eat with lemon juice.
PLANKED FISH.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA.
(A method of planking shad used by the Piscataway tribe in Maryland.)
_Contributed by Mrs. W. Hinckle Smith, Bryn Mawr, Pa._
A pile of cord wood is made about 3 ft. high, 4 ft. wide, and 8 to 20
ft. long, according to the number of shad to be planked. When this has
been reduced to a bed of coals, the shad, which have been previously
cleaned and split down the back, are fastened with nails to oak planks
about 2 ft. wide, 4 ft. long, and 3 in. thick. These planks like wine
of ancient vintage, are all the better for long keeping. After the
impalement the planks are set up edgewise before the fire, and while
cooking the shad are continually basted with a mixture of butter,
baking grease and Worcestershire sauce, with the addition of salt and
pepper. Meantime, the roes are being prepared on another and smaller
fire. When all is ready they are served with clam chowder and fresh
spring vegetables. Many years ago old Jack Anderson, a relic of the
days of slavery, used to say: “Well, I tell you, when dey’s done,
marse, you jes’ cook an’ baste, an’ baste an’ cook twel dey smells so
good you cain’t wait no longah, den dey’s done.”
FISH PIE.
MRS. J. A. HEWLETT, BROOKLYN, N. Y.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
About 1 qt. cold boiled fish, 1 pt. of milk, 1 large tablespoonful
of butter, 1 onion, 1 teaspoonful of corn starch or flour, a little
green celery or parsley. Add salt and pepper. Drop the onion into the
cold milk and when it comes to a boil take out the onion, add corn
starch mixed first with a little cold milk, butter and seasoning. Put
a layer of sauce into the dish first, then fish, and repeat until all
is used. Cover the top with bread crumbs and bake half an hour or more,
according to oven.
MRS. HABERSHAM’S BROWN TERRAPIN STEW.
MRS. FRANK B. SCREVEN, SAVANNAH, GA.
Eight terrapin, diamond back, or 6 yellow terrapin, 1 teaspoon sugar,
carameled, 1 tablespoon vinegar, with pepper, salt to taste, 1
tablespoon Worcestershire sauce, 6 or 8 tablespoons of parched flour,
1 tumbler best sherry, 1 qt. jelly terrapin was cooked in, 1 saltspoon
powdered allspice, 1 pinch cloves, nutmeg, cinnamon. Put butter in
a deep pan on stove and melt it, add slowly the flour in which the
allspice has been thoroughly sifted, spoonful by spoonful, stirring
hard all the time. Heat the jelly in another pot and add little by
little to the mixture until it boils and becomes smooth like starch.
Then add sugar, and vinegar to sauce. Then the terrapin meat and eggs,
taste and add more salt and pepper if needed. Lastly pour in wine and
serve with lemon. Boil terrapin for this stew with bunch of herbs and 2
onions. (For 16 people.)
TERRAPIN (MARYLAND STYLE).
The recipe of John Erwin, a negro cook from Maryland, who served
suppers and dinners in Philadelphia before the Civil War--1859, 1862,
1863, 1864.
_Contributed by Mrs. Lelia Andrews Smith, Philadelphia._
Wash 4 terrapins in warm water, then throw them into a pot of boiling
water, let them boil till the shells crack, then take them out, remove
the bottom shell. Cut each quarter separately, take the gall from the
liver very carefully, pick out the eggs and put the pieces of terrapin
in a stewpan, use the water they were boiled in and if not enough
to cover them add some more water, a little salt, cayenne and black
pepper, a little mace and butter the size of a large egg. Then let it
stew slowly for ¾ of an hour. Make a thickening of flour and water,
stir in a few minutes before you take it off the fire and add 3 or more
glasses of wine, add the eggs as you serve it. More wine and spices can
be added if desired.
STUFFED CRABS.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA. (1877).
_Contributed by Mrs. Meredith Bailey._
Cook the crabs 20 minutes. When cold, cut them in two parts, clean the
shells well and keep. Take out and hash the meat. Make Bechamel sauce
with cream, not too thick; add 1 onion hashed fine, and fry in butter.
Spice strongly with cayenne pepper, mustard, spices and nutmeg. Cook
crabs in this sauce 10 minutes, add crumbs, and thicken with yolks
of eggs. Bechamel Sauce.--Mix cold and well together in a saucepan 2
oz. of butter, 1 tablespoonful flour, add 1 pt. of milk, set on fire,
stir constantly. When turning rather thick, take off. Beat a yolk of
egg with teaspoon of water. Turn it into the sauce. Salt and pepper to
taste.
SHRIMP PILLAU.
MRS. HUGER, SAVANNAH, GA.
Take 1 qt. of rice, boil grainy, while hot add a heaping tablespoonful
of butter, 1 pt. of milk, mace, pepper and salt to taste. Have 2 plates
of pickled shrimp, put alternate layers of rice and shrimp, letting the
first and last layers be of rice. Beat up the yolk of an egg, put it
over the rice and bake.
LOBSTER AND CRAB FARCEE.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA. (1877).
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Take off the shell carefully of a boiled lobster or crabs. Chop a piece
of onion fine with a little butter. When it is partly fried add a
teaspoonful of flour. Chop your lobster fine, put in the pan and stir
it until partly fried. Add ½ pt. of milk or cream, and stir again. Stir
frequently to keep from burning. Add pepper and salt. Lay the pieces of
shell in a pan, fill with the mixture, and bake in an oven.
SALMON PUDDING.
PHILADELPHIA, PA.
One can of preserved salmon, 3 eggs, 4 tablespoons of butter melted, ½
cup fine bread crumbs, pepper, salt and minced parsley. Mince the fish
and drain off all the liquor for sauce. Rub in the butter and work in
the crumbs and add the seasoning, and last of all add the beaten eggs.
Put in a buttered pudding mould and set in a dripping pan full of hot
water, keep the water at a fast boil, filling up as it evaporates.
Cook for one hour. Set the mould in cold water a moment when you take
it from the oven. Serve on a platter with the following sauce. One
cupful of milk heated to a boil, and thicken with a tablespoon of corn
starch. Add 1 egg beaten light, and stir in the liquor from the fish
and 1 large spoon of butter. Season and let it cook for 3 minutes in
hot water, then add the juice of a lemon and some capers. Pour over the
mould of pudding and serve. Cut the pudding in slices.
TO FRY FISH.
W. R. COOK, STEWARD, “FISHHAWK,” WASHINGTON, D. C.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Beat up an egg in a little water until it is thoroughly mixed, then dip
fish in batter. Then roll in batter and fry in very hot fat.
CRAB RAVIGOTE.
_Contributed by Mrs. Joseph Neff, Philadelphia, Pa._
Boil crabs, put aside to cool, then pick. Mix meat with thick Remoulade
sauce and fill shell. Cover meat with mayonnaise, and decorate with
anchovy fillets and sliced pickles. Serve with sprig of parsley and
sliced lemon. Remoulade Sauce.--Mix together in a bowl 2 tablespoonfuls
of chopped anchovies that have been preserved in capers and oil. Add 1
tablespoonful of chopped parsley, 1 teaspoonful of mustard. Salt and
pepper to taste. Mix all with a pinch of scraped garlic, salad oil and
a few drops of malt vinegar.
TO COOK TERRAPIN.
MRS. GOODFELLOW.
Mrs. Goodfellow was quite celebrated in Philadelphia about 100 years
ago. She was at the head of a famous cooking school class where young
ladies of the representative families learned the art of cooking, it
being considered then the last touch to their education preparatory to
entering society. Boning a turkey gave one a diploma at this celebrated
school.
_Contributed by Mrs. Francis Taylor Chambers, Philadelphia, Pa._
To 1 large sized terrapin take ¼ of a pound of butter, ½ a gill of
cream, the same of wine, cayenne pepper, salt and flour to your taste;
a little water must be mixed with it to prevent your butter going to
oil. Just before you take them up stir in the cream. The boiling of the
terrapin depending on the size.
BOSTON FISH-BALLS.
_Contributed by Mrs. Charles P. Searle, Boston, Mass._
One pint bowl salt fish picked up very fine, 2 pint bowls of potatoes,
pared whole and raw. Put the fish and potatoes together into cold
water, and boil until the potatoes are wholly cooked, remove from the
fire and drain off all the water, then mash with a potato masher, add a
piece of butter the size of an egg, two well-beaten eggs and a little
pepper. Mix well with a wooden spoon, and then sprinkle some flour upon
your moulding board, and also some on the hands, and take small piece
of the fish mixture and roll in the hands to about the size of a small
egg. Then fry in hot fat as you would doughnuts.
TOSSED-UP CODFISH.
Pick fish to pieces. Half a pint of thin drawn butter, half pint of
sweet milk, three hard boiled eggs chopped fine, one tablespoonful of
butter, pinch of red pepper. Heat until nearly boiling, then throw in
the fish and boil up once. Serve on buttered toast.
FISH IN MOULD (NORWEGIAN RECIPE).
_Contributed by Mrs. J. F. Minis, Savannah, Ga._
Boil 1 large firm-meated fish (rock fish) not quite done. Skin and take
out bones, putting the bones, skin and head back, to boil down strong.
Have 1 cup of milk, 3 cups of cream. To 1 large soup plate of fish meat
put 2 tablespoonfuls of potato flour, pound ½ hour, adding a little
nutmeg and a tiny bit of mace. As you pound add a tablespoonful at a
time of the milk, cream and fish essence. Put in a mould. Put greased
paper over the top, bake in cool oven in a pan of water. Turn out of
mould, dress with rounds of truffles, make pink shrimp or lobster sauce
to serve.
SABOT A LA CREME AU GRATIN.
MRS. BRADLEY T. JOHNSON.
_Contributed by Mrs. John Poe, Baltimore._
Boil a fresh cod or rock weighing 4 to 5 pounds. Pick out all bones,
season lightly with white pepper and salt. Put aside till the sauce is
ready. Sauce.--One quart milk, mix smoothly with ¼ lb. flour, put in 5
small onions, a sprig of thyme, a bunch of parsley, tied together, add
a little grated nutmeg, a teaspoon of salt, ¼ teaspoonful white pepper.
Place on a quick fire, stir all the time until it forms a paste, then
take off and stir in ½ lb. butter, yolks of 2 eggs. Mix well together
and pass through a sieve. Pour some of the sauce in a baking dish, and
a layer of fish alternately, sprinkle top with bread crumbs and grated
cheese. Bake in oven ½ hour.
LOBSTER CUTLETS.
_Contributed by Mrs. M. Kim Miller, New York._
One lobster cut in dice, butter size of an egg, tablespoon flour, 2
yolks of eggs, ½ pint milk, pepper, salt and ¼ nutmeg. Put butter in
pan, add flour, when thick add milk, then seasoning, and last lobster.
When cold dip in egg and bread crumbs and fry.
COLD CRAB RAVIGOTE.
_Given by the Chef of the famous old Bellevue, Philadelphia, Pa._
One pt. best crab meat, 2 large fresh ripe tomatoes, 1 large green
pepper, 1 red pepper same kind. Chop the tomatoes and peppers fine. Be
sure to take out all the seeds in peppers. Tablespoonful of chopped
parsley. Mix all together with mayonnaise enough to have them quite wet
and moist. Season to taste with salt and a dash of paprika. Fill each
shell heaping full of the mixture and garnish the top with 2 anchovies,
a small piece of cut pickle and lemons. The anchovies can be dispensed
with if preferred. Serve in six shells.
CODFISH BALLS.
MRS. GILBERT (1800).
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Put the fish (not the canned) to soak in cold water, changing the water
at bedtime. In the morning boil fresh potatoes, and with a fork beat
them very smooth with a piece of butter about the size of an egg. Pick
all the bones out of the fish, and mix with the potatoes, beating with
a fork. Then beat to a froth 1 egg and beat that in. Also season with
pepper and salt, _no milk_. Have them rolled lightly into balls,
and fry to a light brown in _boiling_ lard. Drop them in just as
you send in breakfast. Five minutes is long enough for them to cook.
Serve on dish with sprigs of parsley between.
TERRAPIN.
_Contributed by Mrs. M. Kim Miller, New York._
Put in boiling water and remain until claws become soft. After cooling
open and use liver, meat and eggs to 1 terrapin, the yolks of 3 hard
boiled eggs mashed fine with 1 tablespoonful of flour, a little cream,
salt and pepper, cup of wine. Put in saucepan ¼ lb. butter, let melt
and then put in terrapin. When warmed through put in dressing and boil
once. Add wine after it boils.
TERRAPINS.
MRS. JOHN MARKOE, PHILADELPHIA, PA. (1790).
_Contributed by Mrs. Wm. D. Winsor, Philadelphia, Pa._
Boil the terrapins until the shells are easily separated, the time
depends on the size of the terrapins. To 2 quarts of picked terrapin,
put ½ lb. butter; work it up well with a tablespoonful of flour, add
the pounded mashed smooth yolks of four hard-boiled eggs, pepper and
salt. Put 1 pint of cream on the fire, heat it, _not boil_. Stir
in gradually the butter, flour and egg, cook five minutes, then add
terrapin only long enough to heat well, all slowly done. Then add 1
pint of wine, if you like them thick, add more flour and butter mixed.
TURBOT A LA CREME.
PHILADELPHIA, PA.