A HARRICOT.





Cut off the best end of a neck of mutton into chops, flour and partly
fry them, then lay them in a stewpan with carrots, sliced turnips cut
in small round balls, some button onions, and cover with water; skim
frequently, season with pepper and salt to taste, color the gravy with
a little browning and a spoonful of mushroom powder.





A GOOD, INEXPENSIVE SALAD DRESSING A JUDITHA. facebooktwittergoogle_plusredditpinterestlinkedinmail

Feedback