ANADA
INGRE- DIENTS.-1 pint of white stock, 1 slice of lean ham, 1 lb.of butter, 2 penny rolls, a little minced parsley, 2 shalots, 2 or 3 cloves, 2 blades of mace, a few mushrooms, 2 eggs, salt, pepper, a little milk.
AVERAGE COST, 1s. 6d.
Take the crumb from the rolls, and soak it in milk for 1/21 an hour, then take it out and squeeze out the moisture, Put the soaked bread into a stewpan with one-third of the stock, and set on one side. Put into a separate stewpan 1 oz. of butter, the ham cut small, and the mushrooms and other seasonings, and fry all gently over a slow fire. Next moisten them with the remainder of the stock, boil for 20 minutes, and strain into the other stewpan over the soaked bread.
Place the pan over the fire and keep constantly stirring, to prevent burning, and, when the mixture dries, put in the 1/2 oz. of butter and let this also dry up; then add the yolks of the eggs and mix well. Put the panada on a plate to cool, and use it with the udder and the veal or other meat used for quenelles or French forcemeat.
PANCAKES.
