Margaret Brown's French Cookery Book

pounded meat. Strain the broth and put a little of it at a time into the sieve to help you strain all of it through. Put soup kettle near the fire, but do not let it boil. When ready to dish your dinner, have 6 yolks of eggs mixed with 1/2 pint of cream; strain through a sieve; put soup on fire, and when coming to a boil put in eggs and stir well with wooden spoon. Do not let it boil, lest it curdle. No. 229. ARTICHOKES. Soak them in cold water, wash them well, and put them in plenty of boiling water, with a handful of salt, and let them boil gently till they are tender, which will take 1-1/2 to 2 hours. To know when they are done, draw out a leaf. Trim them and drain them on a sieve. Send up melted butter with them, which some put into small cups so that each guest may have one. No. 230. STEWED OYSTERS. Large oysters will do for stewing. Stew a couple of dozen in their own liquor. When coming to a boil, skim well, take them up, beard them, strain the liquor through a sieve, and lay the oysters on a dish. Put an ounce of butter in a stewpan; when melted, put to it as much flour as will dry it up, the liquor of the oysters, 3 tablespoonfuls of milk or cream, a little white pepper, salt, a little catsup, chopped parsley, grated lemon peel and juice. Let it boil up for a couple of minutes till it is smooth, then take it off the fire, put in the oysters, and let them get warm. Line the sides and bottom of a hash-dish with bread sippets and pour your oysters and sauce into it. No. 231. FRICASSEED RABBIT. Take a fine, fat rabbit, clean it well, salt and pepper it, put it in hot lard to fry to a pretty delicate brown; when done take out, pour out a portion of the grease, and cut up three onions, thicken with three tablespoonfuls of flour,