ksul-uasc-mscc210_010

2) No. II
Hopple Popple

Meat cut into squares,
scrambled eggs fried po-
tatoes all cooked to-gether
mixed with a little cheese
salt, pepper and onions.

No. III
Sauce Remoulade

Two tablespoons olive oil
heated with a spoonful of
flour mixed until smooth.
When cool add yolks of three
eggs, rub till quick smooth.
Add pinch of salt, pepper
one grated onion, teaspoon sugar
add vinegar to taste.

No IV
2 lbs. suet chopped very
fine. Add 1/2 lb. butter
1 pint milk, let boil until
fat is entirely dissolved;
then run through siev.