POTOMAC HERRING Wash two salted Potomac herring well and soak
overnight in two quarts of water. Dry carefully, roll in cornmeal, and fry a delicate
brown. Serve with soft cornbread.
SPANISH SAUCE Melt two ounces of butter in a saucepan, with two
ounces of flour, and cook until brown. Stir in slowly one pint of bouillon, one and a
half ounces of lean ham, one carrot, onion, stick of celery, cut up, two cloves and bay
leaves, pinch of salt and cayenne, and stir until it begins to boil. Simmer gently for an
hour, and strain.
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