EGG-PLANT.--Slice the egg-plant an eighth of an inch in thickness,
pare it, and sprinkle salt over it an hour before cooking; then drain
off all the water, beat up the yolk of an egg, clip the slices first
in the egg, and then in crumbs of bread; fry a nice brown. Serve hot,
and free from fat.
HOW TO COOK EGG-PLANT.--Cut the egg-plant in slices half an inch
thick, sprinkle a thin layer of salt between the slices, and lay them
one over the other; and let them stand an hour. This draws out the
bitter principal from the egg-plant, and also a part of the water.
Then lay each slice in flour, put in hot fat and fry it brown on both
sides. Or boil the egg-plant till tender, remove the skin, mash fine,
mix with an equal quantity of bread or cracker crumbs, and salt,
pepper and bake half an hour. This makes a delightful dish, and a very
digestible one, as it has so little oily matter in it.
HOW TO BROIL MUSHROOMS.--Pare some large, open mushrooms, leaving the
stalks on, paring them to a point; wash them well, and turn them on
the back of a drying sieve to drain. Put into a stewpan two ounces of
butter, some chopped parsley, and shalots, then fry them for a minute
on the fire; when melted, place your mushroom stalks upward on a
saucepan, then pour the butter and parsley over all the mushrooms;
pepper and salt them well with black pepper put them in the oven to
broil; when done, put a little good stock to them, give them a boil
and dish them, pour the liquor over them, adding more gravy, but let
it be put in hot.
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