The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1861-08-24
a Cheap and Palatabic Frence dish.

The following extract forms part of an
interesting editorial in lAte nur.!.r u
the Philadelphia Press:
Livery trenchman seems to have been
born with natural aptitude fer cooA...
Therefore, the French rank among t.
very wisest Of mankind, according to tis
philosophical apAoIism which defines ma,
TO be cooking animal Hence 30 doub.
the sasac!Cus remark that there is r,aso..
III roasting eggs
For example, rations arc served out. anu
We VIII say that three soldiers rece.y.
tour or five pounds Of beef OF mutton
Uce! more usual An English mess woul,
not well know what to do with this. nor
with the vegetables which accompany it.
which, at any rate. can probably be pur-
chaSaO-e At low price. The Frenchinau
makes pgt C.s fstt out Of his beef OF luut-
ton-a dish which the greatest euicur..
would eat with pleasure. Here is how Ia,
would do it-how he would make the M,
az tsu, which Is the most nation. dish OF
France.
There must 1a all iron saucepan 20
cook in aLa this mus. be kept cl an and
bright at all times The FrenchInln ,,t.k,
up MS cuts: and puts a gallon Of water
l'.tp IA .!'!! s"ucc pan or tot lie takes
ms iour OF i've pounds OF beef-:vhctlicr
OF the Uuttock, or the shin, or the tblcI,
par Of the ly.-aud cuts it ur into small
pieces. H adds three teas1ooasFuI of
salt and one Of p,prer. lie throws in four
middle s.zed onions, four leeAs cut iDt,
pieces two carrots also CIT into inch
lengths, two gaod-ized sliced turuips. Oh.
burnt or reas.cI onion, and thre. clote, IF
he can get them. Il puts the 20: upon a
fire which : not hot, ana when Uegil nm
II s.iUIn, skins Il, and then pa,es the
pot on one SIDE Of the fire. where Ia ere
still viii lie continuous but not exces-
sive heat. Here the contents Will simmer.
Now and then he VIII add ve.y little
cold water which makes III. mixture,
clear. After the pot has been thus kepa
d,1lf ga u ts! Tor four hours, the cook
vii! pat lew slices Of bread n Il tureer.
or whatever vessel there may be 10 receiv.
l.. and pours tie broth, with some of IL.
veg tables, ever. The Il at i. then put O.
a SOP rate dish. and the vegetables anna
G9matcd 10 = most savCry and uourishing
mass upon another dish Here then arr
three d!shes-oEe Of the best soups in the
world. equal to the JgHtE splendid bouili
/ with al the muscle of the meat reduced
/ to nutlitive Jelly; and a r7eIruq. of veso-
! table, wholesome and most apretiSine IF
! you have not all the vegetables here
named Substitute those which YOU have
Turnip tops, green and crisp, made a
( good addition; so would z pint or two OF
/ peas, tEreen or fcld,) and the ordinary
/ bean. ii French beans are not 10 be had
If the roasted onion be left out. The soup
( not oaly looseS mellow flavor. but th,.
color will be white Instead OF The color Of
prime Madeira Ey the way, a glass of
I that wine or of sherry, improves the
favor of the soup, but it should not be
thrown in until ready iyr the company,
and they iog H.
THIS Is the famous pot an tcu Some
people add cel7ry and potatoes, SOM
throw i'll tomatoes, which are a valuable
addition. Sweet herbs, chopped small
add to the favor. The animal pa. I o.. til,
dish may be beet, mutton, venisou-any
fresh meat served out 10 the soldiers as
circumstances permit The French COOK
this dish of theirs in an earthen lipklu.
with a close fitting lid and handle at
each side, This piplin is rotund in t..
middle, and narrows down towards ,h-
bottom. Ii Is fire proof There are jus
pipklng 10 be found in any chiua-warc
shop III any village The American pip
; kin has three or four short stunp- Of feet,
and rests easily on q stove. or on the coz.
ner of the fire Slow cooking maltS 81.
dish " hat Ii Is, and these pip'4iuS aIr '-.s-
ut Tor 1t. The French peasant has ii...e
more than one meal per day, hat t,.- r=
the pat op ts", and capital it i. Even
: when there Is no meat, which Is often t'a
case among the laboring classes Ill France
The vegetables alone dressed IN tins way
make a good dish.