One-half head cabbage, cut fine; 1 large stalk of celery, cut fine, 1 hard-boiled egg, 2 ounces grated horseradish, 2 teaspoons musttird. Mix with vinegar, pepper and salt, to taste.
Two cups salmon, well picked with a fork, 1 cup fine cracker crumbs, 1 cup Cream ; mix well and season with pepper, salt, and a little nutmeg. roll in cracker crumbs, then in beaten egg, and again in cracker crumbs. Let them stand several hours before frying;
One can of salmon; remove all the bones and oil, and shred the salmon into small pieces. Take a little more celery than there is salmon, and cut it into small pieces, and mix it thoroughly with a fork. Use Sydney Smith's dressing.
Throw the sweet breads into cold water for an half hour, then cook until tender in salt water. Then throw them into cold water for a few minutes. Take out all the pipes and chop fine. To one pint chopped meat take 1/2 pint cracker crumbs or fine bread. One egg. Season to taste and mould into forms.
Boil in a little water till tender. Take from the water and gash well. Put butter, salt and pepper over them. Very delicate.
Parboil after separating and removing stringy portions, then dip in beaten egg and cracker crumbs and fry as cutlets, or Prepare and cut the size of a walnut, dip in egg and cracker crumbs, and fry as doughnuts, skimming out with skimmer.
Put 1 tablespoonful of butter and 1 tablespoonful of flour in a thick saucepan over the fire, and stir till smoothly blended. Have ready also 1/2 pint of milk, and 1/2 pint of Cream, hot, and add this gradually to the buttered flour, till it is a smooth sauce, into which put the sweet breads, previously boiled, and cut into inch squares. Serve hot. (One may add nicely stewed and strained tomatos to the sauce).
After blanching the sweet breads as above, cut in slices 1/2 an inch thick. Put between the bars of a buttered wire gridiron, and broil each side about 5 minutes, over hot coals. Season lightly with pepper, salt and butter. Serve hot.
Slice the sweet breads as for broiling. Season with pepper and salt. Dredge in a little flour. Have hot in the frying pan equal parts of butter and lard. Fry the sweet breads a light brown on both sides Remove to the platter. Make a thickening of 1 dessertspoon of flour, and 1 gill of water stirred into the fat in the pan. Season it and pour it over the sweet breads. Serve hot.
Put the sweet breads (fresh from the market) into sufficient cold water to cover them well, adding 1 tablespoonful of salt to 1 quart of water. Let them lie in the salt water at least 1 hour, then place them over the fire, in more cold water, and salt, (adding other seasoning if you like, whole spices, pepper corns, parsley, bay leaves, lemon peel, onion, or any dried herb except sage. Do not confuse seasoning). preserve them intact and use them successively. Then slowly bring them to the boiling point. This is called " Blanching " and must always be done. After boiling gently 15 minutes lay them again in cold water for 10 or 15 minutes. This will harden them, or make them more firm to cut, then trim them from all superfluous membrane and fleshy fibre. They can now be set away till wanted for use.
Six lbs. of fresh white fish, steam until tender, remove all bones and dark skin. Mince fine with fork. Season with salt and pepper.
Boil 1 quart of milk, thicken it with flour to the consistency of Cream seasoning with salt and pepper, 1/4 lb. of butter, 2 eggs beaten light. When dressing is cool, add eggs. Place a layer of fish in a pudding dish and cover with dressing, sprinkling lightly with cracker crumbs rolled fine, repeating this till all fish is used. Sprinkle top with cracker crumbs. Bake 3/4 of an hour. Sufficient for 12 people.