Then add white sauce. Dish cutlets in a circle on a hot dish, and put puree of beans and onions in center. Pour some brown sauce round and serve.
March 24
_Calf's Tail Soup *Braised Fillet of Veal Braised Belgian Endive Potato Puree Beet and Cabbage Salad Banana Trifle Coffee_
_*Braised Fillet of Veal_--3-1/2 pounds veal, 1/4 pound larding bacon, 1 onion, 1 carrot, 1 turnip, 1/2 lemon, forcemeat, stock and a little celery.
Remove bone, fill in cavity with forcemeat. Cut some even strips of bacon 1/4 of an inch thick, and with a larding needle thread neatly on top of meat. Slice vegetables, place them in a pan, set veal on these, sprinkle with a little lemon juice. Cover with Criscoed paper, and add stock to come three-parts up the meat. Cover closely and set pan in oven (in order to get top heat also) or over a gentle fire, and simmer 2-1/2 to 3 hours. Remove veal to a dripping tin with very little stock, and brown in front of fire or in hot oven. Reduce stock in pan, meanwhile, by fast boiling without lid, and strain round meat. Garnish with cut lemon, and, if liked, with curled bacon and forcemeat balls.
The forcemeat is made as follows: Add 1/4 cup Crisco, 4 tablespoons chopped cooked ham, 1 cup breadcrumbs, 1 tablespoon chopped parsley, 1 teaspoon mixed herbs, thyme, and marjoram. Add salt and pepper to taste, and mix with 2 well-beaten eggs.
March 26
_Scallop Chowder *Boiled Cod, Oyster Sauce Mashed Potatoes Stewed Corn Watercress, French Dressing Cheese Biscuits Ginger Pudding Coffee_
_*Boiled Cod_--Wash the fish (about 2 to 3 pounds cod), and put into a fish-kettle, containing enough boiling water to cover it. Add some salt, bring quickly to boil; then draw pan to side of fire, and let it stay in hot water until cooked. Do not let water boil or simmer again.
Cod cooked in this way has a much finer flavor than if it is allowed to simmer or boil. Take up fish on drainer, slide it on to a hot dish on a folded napkin, and serve garnished with sprigs of crisp parsley. Send to table with oyster sauce, which is made as follows: 4 tablespoons Crisco, 6 tablespoons flour, 1 small onion, 1/2 carrot, 12 whole peppers, 1/2 bay leaf, 1 clove, 1 bouquet garni, small blade mace, salt, and ten oysters. Peel the onion, scrape carrot; put them into saucepan with bay leaf, whole pepper, bouquet garni, and clove; add milk, and bring to boil. When milk boils take out mace and bay leaf. Melt Crisco in small saucepan; mix in flour smoothly; whisk into this hot milk. Stir until it boils, then let it simmer from 10 to 15 minutes. Take out bouquet; rub sauce through a sieve. Take 10 oysters and their liquor and put into a saucepan and bring to boiling point.
Then take the oysters and cut each in quarters. Heat the sauce and add the oyster liquor, reduce well, strain and return to saucepan; stir in 1 yolk of egg, bind, and then add oysters and lemon juice. Stir till hot, but it must not boil. Season to taste and serve.
March 26
_Pepper Cocktail *Fried Pigeons Baked Onions Mashed Potatoes Celery and Nut Salad Cheese Custards Orange Ice Cream Coffee_
_*Fried Pigeons_--4 pigeons, 1/2 pound sausage meat, 1 egg, carrot, turnip, onion, celery, mace, and cloves. Empty and split pigeons in halves, lengthways; remove 1 joint of wing and of leg, and truss neatly; wash thoroughly.
Put into a stewpan, a small bit turnip and carrot, small onion, bit of celery, blade of mace, few cloves and whole peppers; place pigeons on top; add 2 cups water, and all giblets of pigeons nicely cleaned and prepared; cover all with Criscoed paper and cover them with lid, and cook gently 1 hour. Remove pigeons from pan, and dry each thoroughly.
Divide sausage into 4 portions; fill hollow of pigeons with these, and with floured hands pat it quite smooth, using flour all over pigeons.
Have an egg well beaten; cover carefully with it, and roll in fine breadcrumbs. Put into hot Crisco, and fry a golden brown. Have the following sauce in dish, and place the pigeons neatly in center: Strain liquor pigeons were stewed in, and into pan put 1 tablespoon flour and 1 tablespoon Crisco, moisten it with a little cold water; then add to it the liquor, a 1/4 teaspoon meat extract, 1 small tomato chopped up, and salt to taste; let all boil for 10 minutes; then strain. It may require more stock or water to be added to make sauce a good consistency.
March 27
_Grape Fruit Cocktail Roast Duck, Currant Jelly *Creamed Turnips Sweet Potato Croquettes Apple Salad Cheese Straws Marmalade Ice Cream Coffee_
_*Creamed Turnips_--Wash turnips, and cut in 1/2 inch cubes. Cook 3 cups in boiling salted water 20 minutes, or until soft. Drain, and serve with the following sauce: 2 tablespoons Crisco, 2 tablespoons flour, 1 cup milk, 1/4 teaspoon salt, and pepper to taste. Put Crisco in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended. Pour on gradually the milk, adding about 1/3 at a time, stirring until well mixed, then beating until smooth and glossy.
March 28
_Anchovy Eclairs *Planked Shad, Butter Sauce Cucumbers Potato Puff Asparagus Salad Cheese Sandwiches Cafe Parfait Coffee_
_*Planked Shad_--Clean and split down the back a good 3-pound shad.
Heat plank very hot, lay fish upon it, skin side down, or that portion will be raw. The hot plank cooks it. Brush flesh carefully over with olive oil, then sprinkle with salt and pepper. Bake for 30 minutes in a hot oven. Baste frequently with melted Crisco. It may be cooked in a gas range having the flame over the fish. When cooked pour over the fish 2 tablespoons melted Crisco and juice of 1 lemon. Garnish with parsley and quarters of lemon. Set the plank on a serving dish and serve with butter sauce.
March 29
_Printanier Soup Broiled Chicken, Oyster Sauce *Duchesse Potatoes String Beans Watercress, French Dressing Cheese Biscuits Lemon Meringue Pie Coffee_
_*Duchesse Potatoes_--Wash, peel and boil two pounds potatoes, drain off water and dry in oven, then rub through sieve, add 3 egg yolks, 2 tablespoons Crisco, 1 tablespoon cream, seasoning salt, pepper and grated nutmeg. When well mixed lay on floured board and divide into 12 pieces, shape each piece into a square, put them on a buttered tin, brush over with beaten egg and bake in hot oven till well browned.
March 30
_Cream of Barley Soup English Chicken Pie Broiled Tomatoes Cucumber Salad with Red Peppers Biscuits Cheese Coffee_
_*English Chicken Pie_--1 chicken, 1/2 pound veal fillet, 4 ounces bacon, 3 hard-cooked eggs, 1/4 pound mushrooms, 2 tablespoons Crisco, pepper and salt to taste, chopped parsley, puff-pastry, stock, and 1 egg.
Cut fowl into small joints, season these with salt and pepper. Slice veal thinly, line bottom of fireproof dish with this, place on top a layer of chicken. Chop mushrooms finely, saute them in Crisco in small stewpan; sprinkle half of this over pieces of chicken, then layer of hard-cooked eggs, over that thin slices bacon and chopped parsley.
Continue in this way until all ingredients are used up and the fireproof dish is full; fill dish three parts full with stock. Put a strip of pastry round the edge of dish, wet this lightly with water, cover the pie with puff-pastry rolled out to the proper size and thickness; press down the paste on to the wet edge of paste, trim round. Decorate the paste at the edge according to taste; brush over pie with beaten egg, make a slit in the center of the lid, and place a circle of pastry leaves round it. Put pie in moderate oven, and bake about 1-1/2 hours. Pour in a little stock before serving.
March 31
_Deviled Clams *Broiled Lobsters, Melted Butter Potatoes au Natural Baked Macaroni Romaine Salad, French Dressing Snow Pudding, Chocolate Sauce Coffee_
_*Broiled Lobsters_--Kill lobsters by cutting tails off with one stroke of the knife, just where they join the body. With another clean cut divide each lengthwise into 2 equal parts, shell and all. Take out coral, the one long intestine and stomach. Crack claws with a hammer.
Put within a Criscoed broiler, split side downward, and broil over fire. As soon as juice begins to run freely withdraw long enough to baste liberally with melted Crisco, and return to fire, turning often to keep in juices. Cook about 10 minutes on split or flesh side, and 8 upon other. Have ready sauce made by rubbing 2 tablespoons Crisco to cream with lemon juice and finely-minced parsley, adding little red pepper, and baste lobsters with this while hissing hot. Serve half lobster to each guest.
April 1
_*Fried Oysters, Tartare Sauce Roast Guinea Hens Rice Croquettes en Surprise Lettuce, Asparagus and Red Pepper Salad Cheese Wafers Pineapple Mousse Coffee_
_*Fried Oysters_--Wash, drain, and dry oysters between 2 towels; let stand in a marinade 10 or more minutes, then drain again. Roll in crackercrumbs, seasoned with salt, pepper, and paprika. For 2 cups oysters, beat 2 eggs with 2 tablespoons cold water until well mixed; dip oysters, crumbed, into egg, and roll again in crumbs.
Fry 1 minute in hot Crisco. Use frying-basket and cook 6 oysters at a time. Drain and serve at once with tartare sauce.
The marinade is made as follows: Take 1 part melted Crisco and 3 of vinegar, with salt and pepper to taste. Stir oysters into this and let stand 10 minutes, then drain off any of the marinade that has not been absorbed.
April 2
_Emergency Soup *Veal Pot Pie Baked Dumplings Cabbage Salad Cheese Crackers Fruit Jelly, Whipped Cream Coffee_
_*Veal Pot Pie_--Wipe piece of veal from shoulder; and cut into pieces for serving; add 1/2 inch strip salt pork or bacon for each piece of veal, cover with cold water, put over fire and bring quickly to boiling point, then, after boiling five minutes, skim and let simmer until meat is tender. When nearly tender, add salt and pepper to taste, and biscuit mixture cut into rounds. Cook ten minutes without lifting cover. Serve meat in center of platter, dumplings at ends and sauce, thickened, if needed, with flour and water, over whole.