Take several young lettuces, wash them and remove their wilted leaves, tie the tops together, and lay the lettuces side by side in a baking-pan and pour in one and one-half inches of stock. Cover the pan, and put it in a moderate oven for one-half an hour, adding stock when necessary. Place a fork under the middle of each lettuce, raise and drain, and lay them doubled up on a hot dish. Season the gravy in the pan with butter, salt, and pepper, thicken with one beaten egg, and pour it over the lettuce. Serve hot.
Peel and blanch three or four cucumbers in boiling salted water for five minutes. Drain and cut them into pieces one inch thick and put them into a frying-pan with one ounce of butter, a little flour, and one-half pint of veal broth, stir well, and add some salt and pepper. Reduce for about fifteen minutes, stirring until it boils, add one teaspoon of chopped parsley, one-half a teaspoon of grated nutmeg, one-half a cup of cream, and the beaten-up yolks of two eggs. Put on the fire again for three or four minutes. Do not let boil, and serve hot.
Remove the outer leaves and clean a fine cauliflower. Cut it into several pieces and wash them well with cold water, put them into a pot of boiling salted water, and cook quickly for twenty or thirty minutes, until they are quite tender. Take them out without breaking, and place them on pieces of buttered toast, then put some butter in a frying-pan, add a little flour mixed with some stock, stir well until it boils, then add several finely chopped mushrooms, and cook a little more. Take it off the fire, and add the yolks of two eggs which have been well beaten, salt, pepper, grated nutmeg, and the juice of one lemon. Pour this sauce over and round the cauliflower, and serve. The sauce must not be boiled after adding the eggs.
Cut off the green leaves, and cut the stalks of the celery in pieces about an inch long. Wash them and then put them into boiling water for fifteen minutes. Then dry on a napkin. Beat up an egg with a little stock, or hot water, add salt and pepper, dip the celery in, then roll it in bread crumbs, and fry in boiling lard.
Cut off the green leaves, clean and wash the celery stalks, and then throw them into boiling water and boil fast for twenty minutes. Drain, dry well, put them on a dish, and pour a pint of tomato sauce, or tomato paste diluted with hot water, over them.
Take some rather stale bread, cut it into slices, removing the crust. Fry the bread in lard, and then arrange it on a platter; meanwhile prepare the raisins as follows: Take a small saucepan and put into it two tablespoons of good raisins, a good slice of raw ham chopped into small pieces, and a leaf of sage, also chopped up, one tablespoon of granulated sugar, and two tablespoons of good vinegar. Put these ingredients on the fire, and as soon as you have a syrup (stir constantly) pour the raisins onto the pieces of fried bread, and the sauce over and around them. Served with cold meat these are very nice.