...Boudins Fins. Fine, delicate Puddings, better than the former. CHOP eight or ten onions very fine, and put them into a stew-pan, with a quarter of a pound of lard ; simmer very slowly till they are quite done ; take them off the fire, add . BOH dins Btancs....

...twelve potatoes, and about half a dozen onions ; and cut six or eight heads of celery into small pieces. Put them into a stew-pan with a quarter of a pound of butter, and somewhat less than a pint of water, and let it boil very slowly, for an hour, over a stove. Fill...

...dish, with some sausages. 46. Puree d'Oignons. — Puree of Onions. Cut thirty onions in slices, and put them into a stewpan, •with a quarter of a pound of butter, salt, pepper, a bay leaf, and a little nutmeg; heat them by a slow fire till they are of a fine colour; then...

...mace and cloves; when they are tender remove them into another stewpan, slice four or five onions, and put them into a stewpan with a quarter of a pound of butter; set them over a slow stove to fry for half an hour, then put in a large spoonful of flour, with two...

...parts of the sturgeon, get a carrot, one head of celery and two onions, cut these into thin slices, and put them into a stew-pan with a quarter of a pound of butter, and half a pound of raw ham cut into small square pieces ; fiy the whole of a light brown colour over...

...of puree should not be thick. •295. WHITE PUREE OF TURNIPS. SLICE up a dozen large sound turnips, put them into a stewpan with a quarter of a pound of fresh butter, a tablespoonful of pounded sugar, and a little grated nutmeg. Put these to simmer on...

...VEGETABLE Soup.—Peel and cut up very fine three onions, three turnips, one carrot, and four patatoes, put them into a stewpan with a quarter of a pound of butter, the same of lean ham, and a bunch of parsley, pass them ten minutes over a sharp fire; then add a good...

...VEGETABLE SOUP. — Peel and cut up very fine three onions, three turnips, one carrot, and four patatoes, put them into a stewpan with a quarter of a pound of butter, the same of lean ham, and a bunch of parsley, pass them ten minutes over a sharp fire ; then add a...

...flemish. — Slice six onions, six heads of celery, and a dozen potatoes, into small pieces ; then put them into a stew-pan with a quarter of a pound of butter, and half a pint of water, and set on a stove, or the side of the fire, to simmer for an hour, and when...

...CHARLOTTE OF APPLES. f' -•"*; V in••.- .... • i; siiJ liv Pare and core two pounds of apples, put them into a stewpan. with a quarter of a pound of butter, the juice of half a lemon, and a little sugar; let them stew till quite tender, stirring them the time,...