1 82 MORE POT-POURRI 



twice. They are then roasted in the ordinary way and 

 are excellent. 



A good way of cooking potatoes in winter is to s^team 

 them without their skins. Then melt some very good 

 fresh butter in a small iron saucepan, and to this add 

 a good lot of onions shredded very fine, and fry till a 

 good mahogany-brown, not black. Put the potatoes in a 

 very hot fireproof dish, and pour the hot butter and 

 onions over them just before serving. 



Parsnips. Everybody grows parsnips so far as I 

 can make out, and hardly anyone ever eats them, except 

 now and then with boiled pork and with salt cod on Good 

 Friday. They are very good in England, as our mild 

 winters enable us to leave them in the ground, which 

 makes them much better than if they had been stored in 

 sand or ashes. Here is a receipt for anyone who does 

 not dislike parsnips and does like curry : Boil some fine 

 parsnips whole, without cutting them, wash and brush 

 them, and put into just enough boiling water to cover 

 them. Simmer till tender and till the water is nearly 

 evaporated about one hour and a half. Tear the 

 parsnips into fine shreds with two forks. Sprinkle with 

 cloves and a little dusted sugar. Have prepared apart a 

 curry sauce. (See p. 252, ' Pot-Pourri.') Pour this over 

 the parsnips, warm up together and serve with boiled Patna 

 rice in a dish apart. 



Mutton Cutlets a la Russe. Braise the cutlets. 

 The sauce is made as follows : One stick of horse- 

 radish scraped, four shallots, one bay-leaf, a little thyme, 

 a little raw ham chopped, a little nutmeg, pepper and 

 salt, one dessertspoonful of sugar, a tablespoonful of 

 vinegar, the same quantity of sherry, and one ounce of 

 butter. Simmer it over a slow fire for twenty minutes, 

 then add a little white sauce, the yolks of two eggs, and 

 a little cream. Stir over the fire until it begins to simmer ; 



