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'• f ' fiivoy CabbIqe 8opp.—frake half : a B„„„
caljb^nibferit-WrjrfiBe^na setit t o S
M ^ t e S i r t ^ W - v l ' ;
and when the m»b}^ge,bas lj6i]8d f or
!
miButes throw it in to finish cooking with
ric0; when both'are-thoroughly done buta^andful
of grated Parmesan cheese,^nd
•>' CELEB* £ODP '(THI^K BbownS.'_1 Tit; :
quantity Wf the onW' stalks 'of feMer/di^
small-pteoesr and •fcdil !tli«m' ifl sh'lted
till quite "done; • Outi ng W'onion asa*
carrot, .'in, small dioe, fry them in butter to.
brown colofur, add the celery, moisten wiS »
little, stocl^;sea8on with peppiar And'salt lRJ ,
pass the ,whole .through a h^ir eieve.. dju^'
the pulp with more. (§tock, make•
hot; s^ir in, ojff the. fira,j the yolk.
beaten up'with a little cold s'to'ek i
over dioe of bread fried hutter.'
$