The Mark Lane express, agricultural journal &c . meat withsalt, pepper, and a little powdered mace, takea dessertspoonful at a time, and form into alittle round cake, brush over with beaten egg,and pass through sifted crumbs, fry untilnicely browned, then dish up in a circle on ahot dish, with the centre filled in with chippotatoes. Lemon a pound of castor sugar, 3 eggs, leavingout the whites, 1 lb. of butter, 2 lemons; gratethe rind of one; stir all together, and then boiluntil rather thick. Lemon Buns. Rub together in a dry state three-parts ofa pound of flour, 2 oz. of butter, thr
The Mark Lane express, agricultural journal &c . meat withsalt, pepper, and a little powdered mace, takea dessertspoonful at a time, and form into alittle round cake, brush over with beaten egg,and pass through sifted crumbs, fry untilnicely browned, then dish up in a circle on ahot dish, with the centre filled in with chippotatoes. Lemon a pound of castor sugar, 3 eggs, leavingout the whites, 1 lb. of butter, 2 lemons; gratethe rind of one; stir all together, and then boiluntil rather thick. Lemon Buns. Rub together in a dry state three-parts ofa pound of flour, 2 oz. of butter, three-parts ofa pound of castor sugar, then add the juiceand. rind of 1 lemon and 2 eggs; mix well to-gether with half a wineglassful of brandy,and make into small heaps, or place in tinytins, previously buttered or larded; bake forabout 20 minutes. Cheshire Biscuits. One pound of flour, ^ lb. of butter, 10 oz. ofcastor sugar, 2 eggs; mix into a paste with thetwo eggs and a few drops of essence of lemon;roll out moderately thin, and cut into small. ALLEMANDE STEAK. minutes; cool, pare, and scrape the white skinoff. Into a saucepan put 1 tablespoonful offlour, stir into it gradually 1 cup of it boils, add 1 wineglassful of vinegar,1 bunch of parsley, and 1 onion, with 3 clovesstuck in it. Cover and cook slowly for 1 on a cloth; dish up and serve withtomato sauce over it. The tongue can be boiledthe day before, and then re-heated for break-fast, and the tomato sauce made and pouredover. Onion a change from the tomato sauce usuallyserved with breaded lamp chops, try an onionsauce made in this way :—Slice 2, or, if verysmall, 3 onions, and cook them in water for afew moments and drain. Put them into justenough boiling water to cover, add a little salt,and <ook until tender. Cook together 2 table-spoonfuls -each of flour and butter, and whenperfectly smooth add i pint of stock 3 or-1 tablespoonfuls 61 cream and 1 saltspoonfuleach of salt and sugar an
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Keywords: ., bookcentury1800, booksubjec, booksubjectagriculture, bookyear1832
