Macédoine

—blanch a dozen of brussels cabbages. Blanch also half a dozen asparagus cut in pieces about an inch long. Put four ounces of butter in a saucepan on the fire, and when melted put it into a gill of carrots, same of turnips, both cut with a vegetable spoon, also a dozen small onions; stir now and then till the whole is about half done, when add a little over a pint of broth and the brussels cabbages; boil about ten minutes. Then add again the blanched asparagus, half a dozen mushrooms, broth just enough to cover the whole, simmer till every thing is done, salt and pepper to taste, a pinch of sugar and it is ready for use. Water may be used instead of broth, but is inferior.

A macédoine may be served with any meat—roasted, baked, or broiled.

with mushrooms—chop fine half a pint of fresh mushrooms and two tablespoonfuls of parsley. Set a saucepan on the fire with two ounces of fat grated salt pork in it, as much butter, and as soon as the butter is melted put the mushrooms and parsley in; season with salt, pepper, a little grated nutmeg, and a quarter of a pint of white wine; let boil gently till reduced to a jelly, and use. When done, three or four yolks of eggs may be mixed with it.

with onions—put a dozen onions in a crockery saucepan and half cover them with broth. Cover the pan as well as possible, simmer till cooked, then add a teaspoonful of sugar, salt, simmer again for about ten minutes, basting now and then, and serve warm with beef, mutton, or venison.