Cut thin round slices of bread and toast them. Spread with chopped anchovies and chopped ham. Cover the top with whipped whites of eggs and place a raw yoke on each slice of bread. Set in the oven to bake long enough to heat the egg, and serve at once.
Make a rich biscuit dough; roll out; then put on a well-buttered baking-tin. Stone black cherries. Sprinkle the dough with flour and cover with the cherries. Sprinkle with sugar and let bake until done. Then cover with a sweetened egg custard and bake until brown. Serve cold.
Soak 1 pint of bread in a quart of milk; add the yolks of 4 eggs, 1 cup of sugar, 2 tablespoonfuls of melted butter, 1/2 cup of raisins, 1/2 cup of currants, the juice of 1/2 lemon. Mix well and bake until brown; then beat the whites to a stiff froth with 3 tablespoonfuls of pulverized sugar. Spread the pudding with jelly and cover with the beaten whites; set in the oven to brown.
Clean and boil the brains in salted water; add 1 onion sliced; let cook ten minutes. Remove the brains and mash up well with 1 tablespoonful of butter, some bread-crumbs and parsley chopped, salt and pepper to taste; add 2 eggs. Mix together and fry in deep hot lard by the tablespoonful until brown. Serve with tomato-sauce.
Peel and core apples; sprinkle well with sugar. Then mix some cold boiled rice with 1 egg, a pinch of salt, sugar and cinnamon, flour enough to make a dough. Cover the apples with the dough; put in a well-buttered baking-dish with 2 tablespoonfuls of butter and bake to a delicate brown. Serve with whipped cream.
Season 3 pounds of veal with salt, pepper and lemon-juice. Put a few slices of bacon in a stew-pan; when hot, add the veal. Cover and let brown a few minutes; then add 2 carrots and 1 onion sliced thin, some thyme and mace; pour over 1 cup of hot water. Cover and let cook slowly until tender. Thicken with flour mixed with 1/2 cup of milk. Add chopped parsley; season to taste and serve with baked potatoes.
Take a large cabbage; remove the outer leaves and the inside, leaving a frame. Chop all the cabbage from the inside and fry in hot grease with 1 sliced onion. Remove from the fire. Mix well with bread-crumbs and 1/2 cup of chopped ham, 2 eggs, salt, black pepper and cayenne. Refill the cabbage; put on the outside leaves; cover the top with leaves. Put in a baking-pan; sprinkle with bits of butter and pour in 1/2 cup of water. Let bake until brown. Serve hot.
Boil 1 dozen small onions and 4 leeks in salted water until tender; drain. Heat 2 tablespoonfuls of butter. Stir in 1 tablespoonful of flour until smooth but not brown; then add 1/2 pint of rich milk; season highly with pepper, and salt to taste. Add the onions; let boil up and serve
Poach eggs as soft as possible. Butter a baking-dish; add a layer of bread-crumbs and grated cheese. Place the eggs on the crumbs; sprinkle with salt, pepper, grated cheese and chopped parsley. Cover with bread-crumbs and pour over some cream sauce. Let bake in a hot oven until brown on top. Serve with toast.
Beat the yolks of 4 eggs; add a pinch of salt, 1 tablespoonful of melted butter, 1 small cup of milk and sifted flour enough to make a smooth batter. Beat well. Add the whites of eggs, beaten stiff and let fry a golden color; then spread with jam and serve hot.