No. 71.--Asparagus and Egg on Toast.
25 large heads of asparagus.
1 gill tomato sauce Nos. 178, 179.
4 eggs.
1 ounce of butter.
Pepper and salt to taste.
6 rounds of toasted bread.
Dissolve one ounce of butter in a small stewpan, add the eggs beaten,
and a little pepper and salt. Stir over a gentle heat until the eggs
thicken, but do not allow to boil. In the meanwhile, boil the asparagus,
drain it well, cut the very tender portion into small pieces, and stir
them in with the eggs. Have ready the rounds of toast nicely buttered,
and spread the mixture very thickly on them. Pour a little of the tomato
juice over each round just before serving.
No. 72.--Rolled Batter Stuffed with Forcemeat.
Batter.
Forcemeat.
Make a batter (see No. 197), bake twenty minutes, shape the forcemeat
(No. 77) into the form of a large sausage, lay it on the batter, and
roll up. Bake three quarters of an hour longer.
A brown sauce should be served with this dish.
Note.--When cold, it may be cut in slices and fried.
No. 73.--Boiled Savoury Batter.
3 eggs.
3 tablespoons flour.
1/2 ounce butter.
3/4 pint milk.
1 teaspoon mixed herbs.
1/4 teaspoon salt.
Well grease a pudding basin with the butter, and sprinkle in half a
teaspoon of herbs finely crushed. Mix the batter in the ordinary way
(see No. 197), adding the rest of the herbs, and steam one and three
quarter hours.
No. 74.--Cheese Mixture.
4 ounces grated cheddar.
3 ounces mashed potato.
2 eggs.
1/2 ounce butter.
2 teaspoons cream.
1/4 teaspoon salt.
A good shake of pepper.
Melt the butter in a small enamelled saucepan, add the cheese, beaten
eggs, pepper and salt, and stir over a moderate heat until the cheese is
thoroughly dissolved, but on no account allow to boil, stir in the
potato, and it is then ready for use as follows:
1st. Well grease a flat tin, pour in the mixture, bake until quite set,
and leave to get cold. Cut in squares or stamp out into fancy shapes,
and fry in butter.
2nd. Make a nice paste, roll out very thin, spread the mixture over,
roll up, and bake.
No. 75.--Chestnuts with Maitre d'Hotel Sauce.
1 pound chestnuts.
A pinch of salt.
3 teaspoons parsley.
1 teaspoon flour.
1 1/2 ounces butter.
1/2 pint milk.
Yolk of one egg.
Cut the tips of the chestnuts (noticing carefully if any are worm-eaten),
and boil for half an hour in sufficient water to cover; remove the
shells and skins and fry a few minutes in the butter, stir in the flour
and salt and fry again, then pour in the milk and parsley and stir five
minutes, add the yolk of an egg and stir until it thickens, but do not
allow it to boil.
No. 76.--Savoury Eggs on Toast.
4 eggs.
1 tablespoon very fine bread crumbs.
1 teaspoon minced parsley.
A little butter.
1/4 teaspoon salt.
1/4 teaspoon pepper.
1/2 teaspoon mixed herbs.
Buttered toast.
Have ready four well-greased saucers, break the eggs carefully, allowing
the white of each egg to drop into a saucer, place the yolks together in
a basin and beat them, then stir in the bread crumbs, parsley, herbs,
salt and pepper. Well butter four egg cups, fill them with the mixture
and stand them in a flat saucepan containing sufficient hot water to
reach within a quarter of an inch of the brims, (care must be taken that
it does not enter them), and keep the water just below simmering point
for about half an hour, or until the mixture has just set. Prepare four
rounds of hot buttered toast, place on these the whites, which should
have been placed in the oven just long enough to set, turn out the
contents of the egg cups on the top, and serve at once.
No. 77.--Forcemeat.
6 teaspoons chopped parsley.
3 teaspoons mixed sweet herbs.
3 teaspoons grated lemon rind.
2 teaspoons pepper.
1 teaspoon salt.
1/2 teaspoon powdered mace.
4 ounces bread crumbs.
2 eggs.
2 ounces butter.
Mix all the dry ingredients thoroughly, then add the butter (which has
been previously warmed) and the beaten eggs, and stir all well together.
No. 78.--Forcemeat Balls.
2 ounces bread crumbs.
3 teaspoons chopped parsley.
1 1/2 teaspoons mixed sweet herbs.
1 1/2 teaspoons grated lemon rind.
1/2 teaspoon pepper.
1/2 teaspoon salt.
1 egg.
1 ounce butter.
1/4 teaspoon powdered mace.
1 ounce butter for frying.
Mix the dry ingredients thoroughly, then add the butter, and lastly the
egg beaten. Stir all well together, form into balls about the size of a
large cherry, and fry in the butter until nicely brown. The above
quantity will make sufficient balls for the brown soup No. 3.
No. 79.--Haricots on Bread.
1/2 pint soaked haricot beans.
1 pint water.
2 tablespoons mashed potato.
1 dozen Brussels sprouts.
3 onions.
The yolks of 2 eggs.
1 gill of rich sauce.
1 teaspoon salt.
12 small rounds of bread without crust.
Slice the onions and boil them with the beans in the water for one and a
quarter hours, then add the salt and boil again without the saucepan
lid, until the beans are dry. When quite dry rub them through a wire
sieve, place the pulp in a small stewpan, add the yolks of eggs and the
sauce, and stir over a gentle heat until the eggs thicken, but not boil,
or they will curdle; then stir in the potato. Butter the rounds of bread
(which should be about two and a half inches in diameter) on both sides,
lay in a baking tin, and spread the mixture very thickly on them. Bake
in a moderate oven for about ten minutes. Then place a cooked sprout in
the centre of each round, and replace in the oven for a few minutes to
re-heat before serving.
No. 80.--Savoury Haricots on Toast.
1 pint water.
1/2 pint soaked haricot beans.
1 tablespoon cream or milk.
1 teaspoon lemon juice.
1/4 teaspoon salt.
A very little grated nutmeg.
A very little pepper.
A little cooked spinach.
4 eggs.
4 rounds hot buttered toast.
Stew the haricot beans gently for three hours, rub through a wire sieve
with a wooden spoon, add cream, salt, lemon juice, pepper and nutmeg,
have ready four poached or baked eggs, four small rounds of buttered
toast, and a little cooked and seasoned spinach. Place a layer of the
haricot cream on the toast (about a quarter of an inch thick), then a
layer of spinach, stamp out the yolks of the eggs with a pastry cutter
leaving a quarter of an inch border of white, and place one on the top
of each round. This is a very pretty and tasty dish.
No. 81.--Haricot Beans with Eggs.
3 tablespoons cooked haricot beans.
3 tablespoons liquor from ditto.
1 tablespoon mashed potatoes.
3 or 4 eggs.
Salt and pepper to taste.
2 teaspoons Worcester sauce.
1 teaspoon fine mixed herbs.
2 teaspoons browned bread crumbs.
Mix the beans (which should have been cooked according to No. 43,
omitting the potatoes), the liquor, potatoes and seasonings, except the
herbs, well together, pour into a flat pie dish, break on the top as
many eggs as are needed to cover the mixture, sprinkle over them the
bread crumbs and herbs mixed, and bake until the eggs are set.
No. 82.--Haricot Beans Garnished.
1/2 pint soaked haricot beans.
1 pint water.
1 flat teaspoon salt.
1/4 teaspoon pepper.
1 ounce butter.
1/2 ounce flour.
1 carrot.
1 turnip.
1 onion.
A sprig of parsley.
A strip of lemon peel.
A pinch of sweet herbs.
A pinch of powdered mace.
The juice of half a lemon.
Boil the beans as in No. 149, and leave them to dry off as directed,
but in a warm place and with a cloth over them. Place the liquor which
has been strained from them in a small stewpan, with the vegetables
sliced very thin, the parsley, lemon peel, herbs, and pepper, and boil
for half an hour. Strain and thicken with the flour and half an ounce of
the butter. Toss the beans gently in the other half ounce of butter, to
which has been added the mace and lemon juice. Pile the beans in the
centre of a hot dish, pour round them the gravy, garnish with cut lemon,
parsley, and sippets of toast, and serve.
No. 83.--Haricot Mould (Hot).
2 tablespoons sago.
4 tablespoons cooked haricot beans.
1 pint stock.
1/2 ounce butter.
Seasoning to taste.
Place the butter and stock in a stewpan, and if the stock be not already
very highly flavoured, add seasonings, such as a slice of lemon, half a
dozen peppercorns, a good teaspoon of curry powder, and a shalot, or if
curry powder be not liked, half a teaspoonful of mixed herbs, or half a
tablespoonful of Worcester sauce may be substituted. Boil altogether for
fifteen minutes, then strain, return to the stewpan, add sago and beans
and stir briskly until it becomes quite thick, turn into a greased
mould, stand the mould in a tin or plate containing a little water, and
bake for half an hour with a cover on. When set, allow it to cool
slightly before turning out, then serve with a border of spinach or
tasty greens (see No. 148); or it may be allowed to get quite cold, then
cut in slices, and fried.
No. 84.--Lentil Cakes.
A Savoury.
1/4 pound flour.
2 ounces butter.
A pinch of salt.
1/4 pound cooked lentils and vegetables mixed.
Frying oil.
1/2 teaspoon baking powder.
Mix the flour, butter, salt and baking powder well together, then work
in the lentils and vegetables, which should have been previously minced.
Mix all thoroughly, and roll out about half an inch thick, stamp into
rounds with a pastry cutter or any fancy shape, and fry in boiling oil
until quite brown.
This is a very good way of using up lentils and vegetables which have
been used for making gravy.
Note.--These cakes are specially recommended to travellers.
No. 85.--Savoury Mixture.
1 ounce bread crumbs.
1/2 ounce parsley.
1/2 teaspoon grated lemon rind.
1 small shalot.
The yolk of one egg.
1/2 teaspoon salt.
1/2 teaspoon pepper.
1/2 teaspoon curry powder.
Chop the shalot and parsley until very fine, mix well with the other dry
ingredients, and then stir in the yolk of egg.
No. 86.--Savoury Mixture.
Another way.
2 tablespoons of bread crumbs.
2 tablespoons of chopped parsley.
2 shalots.
1 egg.
1/2 teaspoon pepper.
1 teaspoon salt.
Chop the shalots and mix with the other ingredients, adding the egg
last, and stir all well together.
No. 87.--Mushrooms a la Francaise.
1/2 pound mushrooms.
3 shalots.
1 gill tomato sauce.
1 gill of good brown stock.
1 teaspoon chopped parsley.
1 tablespoon vinegar.
1 small lump of sugar.
Pepper and salt to taste.
2 potatoes.
2 Jerusalem artichokes.
A few drops of lemon juice.
1 ounce butter.
Chop the shalots very fine, and place them in a small stewpan with the
vinegar and a shake of pepper, and simmer until the vinegar is reduced
to half the quantity, then add tomato sauce (see No. 155), stock, sugar,
and one or two chopped mushrooms. Simmer for twenty minutes, add the
parsley and lemon juice, and simmer again for five minutes without the
lid. In the meantime, bake the mushrooms in the butter, and prepare the
potatoes and artichokes as follows:--peel and cut them into straws about
one inch long, and fry in boiling oil for about ten minutes, or until
they turn a golden brown colour. Place the mushrooms on a very hot dish,
pour the sauce over them, scatter the fried straws on the top, and serve
very quickly.
No. 88.--Savoury Pancakes.
2 eggs.
2 ounces flour.
1/2 pint milk.
1/2 teaspoon grated lemon rind.
1/4 teaspoon salt.
1/4 teaspoon mixed sweet herbs.
1 shalot, or small onion.
A shake of pepper.
Butter for frying.
Place the flour, herbs, salt, lemon rind, pepper and shalot very finely
minced together in a basin; in another basin have ready the eggs beaten
and milk, pour this on to the flour, etc., stirring well with a wooden
spoon, and continue stirring until thoroughly mixed and free from lumps.
Take a perfectly clean small frying-pan (one should be kept for this
purpose), dissolve in it a small piece of butter, enough to grease the
pan, pour in just sufficient batter to cover the bottom, shake the pan
over a somewhat fierce heat, running a knife round the edges to loosen
them. When brown on the under side, toss or turn over the pancake and
brown on the other side, fold and lay on a hot dish.
Note.--This quantity of batter should make six pancakes.
No. 89.--Green Peas and Carrots on Toast.
10 or 12 button carrots.
1/2 pint fresh green peas.
A little more than a gill of white stock.
1 ounce butter.
1 ounce flour.
6 rounds of toasted bread.
Scrape and slice the carrots very thin and stew them in the butter until
quite tender, stir in the flour, then add the peas (cooked); pour in the
stock, and stir over the fire for ten or fifteen minutes. Butter the
toast, then spread the mixture on very thickly and serve hot. Salt and
pepper should be added to taste, and a sprig of mint may be used for
flavouring if liked.
No. 90.--Baked Potatoes with Sage and Onion.
2 large potatoes.
6 onions.
2 teaspoons sage.
1 ounce bread crumbs.
2 ounces butter.
1/2 teaspoon each salt and pepper.
Peel the potatoes and cut them lengthways into slices about half an inch
thick, place six of these slices in a baking tin or dish which has been
well greased with one and a half ounces of the butter. In the meantime
peel and boil the onions for a quarter of an hour in a little salted
water, and the sage (tied in a piece of muslin) with them for the last
five minutes. Chop the onions and sage and mix with the bread crumbs,
salt, pepper and half an ounce of butter, and spread the mixture thickly
over the slices of potato, and bake for one and a half or two hours.
Apple sauce should be served with this dish and a rich gravy.
No. 91.--Casserole of Potatoes.
1 pound mashed potatoes.
2 tablespoons soaked lentils.
1 ounce butter.
1/2 ounce flour.
1/2 pint water.
1 shalot, or small onion.
1 egg.
1 hard-boiled ditto.
1 strip of lemon peel.
1 small lump of sugar.
2 teaspoons tomato sauce.
1/2 teaspoon salt.
Pepper to taste.
Boil the lentils, water, lemon-peel and half the butter gently for one
hour. Remove the lemon-peel and add the sugar, salt and shalot chopped,
and boil for fifteen minutes. Make a paste of the flour and the other
half ounce of butter, place this in the stew and stir briskly while it
boils for five minutes. Then add the tomato sauce and the hard-boiled
egg cut into the shape of dice. Have ready the mashed potato prepared as
follows:--place it on a small dish and shape into a ring or wall about
two and a half inches high and half an inch thick, ornament the outside
with a fork, brush over with egg, and brown in the oven. Pour the stew
into the hollow centre, and serve quickly.
No. 92.--Potato and Celery Balls.
1 pound mashed potatoes.
1 middling-sized head of celery.
1 ounce butter or frying oil.
1/2 teaspoon salt.
A little pepper.
Wash the celery well, cut into pieces and stew in just sufficient water
to cover for half an hour, strain (the liquor may be used for flavouring
soups or sauces), chop very fine, mix well with the potatoes, adding
pepper and salt, roll into balls or cakes, and fry in butter or plunge
into boiling oil until nicely brown. They should be rolled in egg and
bread crumbs before frying in oil.
No. 93.--Potatoes and Eggs with Celery Sauce.
3 eggs.
2 potatoes.
12 peppercorns.
1 ounce butter.
1 ounce flour.
1 pinch of mace.
1 small head of celery.
1 small onion.
1/2 teaspoon salt.
1 pint water.
1 gill of milk.
Peel the potatoes, and let them simmer gently in a pint of water with
the celery and onions sliced, the peppercorns, mace and salt, until the
potatoes are quite tender, but not broken. Boil the eggs until hard.
Slice the potatoes, taking care to obtain three nice even slices from
each potato, lay these on a hot dish, shell the eggs, cut them in half,
remove the ends so that they will stand, and place half an egg on each
slice of potato; strain the sauce, add milk, thicken with butter and
flour, and pour over the eggs. A little vinegar or ketchup may be poured
over the slices of potato before placing the eggs, if liked, or chopped
parsley may be added to the sauce.
No. 94.--Fried Potato with Eggs.
A nice Breakfast Dish.
9 thick slices of cold potato.
3 hard-boiled eggs.
1 ounce butter for frying.
1 gill of good sauce.
A little parsley.
Fry the slices of potato until a nice brown, lay them on a hot dish,
remove the ends of the hard-boiled eggs, and cut each egg into three
slices, placing one on each piece of potato; sprinkle over them the
chopped parsley and the sauce, which should be rather thick. Serve
quickly.
Note.--Scald the parsley (before chopping) by throwing it into boiling
salted water for a few minutes.
No. 95.--Potato Olives.
Potatoes.
Forcemeat No. 77.
Frying oil.
Take some large, evenly-shaped potatoes, peel and wipe dry, slice them
lengthways in pieces about one-eighth of an inch thick and lay in a
clean cloth to thoroughly dry. Place them in a frying basket, and fry
in boiling oil until they begin to change colour, then place them on
a piece of paper and put on one side to cool; place a thick layer of
forcemeat between two slices of potato in the form of a sandwich, tie
with white thread, and re-fry until the potato becomes a golden brown.
Remove the thread, and serve with sauces Nos. 172 or 177.
No. 96.--Potato Pyramids.
2 parsnips.
Mashed potato.
1 gill of sauce No. 177.
1 ounce butter.
Pepper and salt to taste.
Boil the parsnips whole until tender, but do not allow them to break,
place on one side to cool, then cut three thick slices from the big end
of each parsnip, and if not a good shape remove the edges with a round
pastry cutter. Fry in the butter until brown both sides, sprinkling over
them a little salt and pepper; place in a very hot dish, and pile a
little mountain of hot mashed potato on each round. The potato must be
rather stiff so as to keep its shape, and should stand about three
inches high, tapering towards the tops; pour over each a little of the
sauce, and serve quickly.
Carrot, turnip, toast or fried bread may be used for the bases in place
of parsnips.
No. 97.--Stuffed Potatoes.
8 good-sized potatoes.
20 button mushrooms.
2 hard-boiled eggs.
1 teaspoon salt.
1 teaspoon sweet herbs.
2 ounces butter.
1 tablespoon minced parsley.
1 tablespoon milk or cream.
2 tablespoons bread crumbs.
1/2 teaspoon pepper.
1 egg.
Wash the potatoes well and boil them gently in their skins for fifteen
minutes, lift them carefully out and place on one side to cool. Mix
together all the ingredients for the stuffing, cut the potatoes
carefully in half, scoop out the centres with a sharp pointed knife and
fill the hollow places with the mixture. Remove the skins, and brush
over the divided parts of the potatoes with egg, join again and bind
with thread if necessary, place in a baking tin with the butter, which
has been previously melted, and bake in a hot oven twenty or thirty
minutes. Serve with white sauce Nos. 184 or 185.
No. 98.--Stuffed Potatoes.
Another way.
6 medium-sized potatoes.
3 tablespoons fine bread crumbs.
2 teaspoons sage.
1/2 teaspoon salt.
1/2 teaspoon pepper.
2 onions.
1 tablespoon cooked rice.
1 egg.
1 ounce butter.
Proceed as in previous recipe, substituting this stuffing. Take care to
well brown the potatoes on both sides by turning them in the tin, and
serve apple sauce as an accompaniment, also brown sauce No. 177.
No. 99.--Savoury Rice Balls.
1/2 pound cooked rice.
1/4 pound mashed potatoes.
2 teaspoons parsley.
2 shalots.
1/4 teaspoon salt.
1/2 teaspoon mixed herbs.
A little pepper.
1/2 teaspoon grated lemon rind.
Egg and bread crumbs.
Chop the parsley and shalots, and mix well with the other ingredients,
shape into small balls, roll in the egg and bread crumbs, and fry in
boiling oil until they become a golden brown colour, which will be in
about half a minute.
No. 100.--Savoury Rissoles.
4 ounces mashed potatoes.
4 ounces cooked greens of any kind.
4 ounces cooked semolina.
1 onion.
1 egg.
2 tablespoons of sauce superbe No. 177.
1 tablespoon of Worcester sauce.
Pepper and salt to taste.
1/2 ounce of butter.
A little short pastry.
Mix the potatoes, greens, semolina, sauces, pepper and salt together,
slice and fry the onion in the butter, and add to the mixture with half
the beaten egg, and stir well again. A few fine bread crumbs may be
added to give consistency if required. Roll the pastry out rather thin,
cut into four-inch squares. Place about half a tablespoon of the mixture
in the centre of each square, moisten the edges, and fold neatly over.
Brush over the tops with the remainder of the egg, and fry in boiling
oil until they turn a light brown.
No. 101.--Sage and Onion Patties.
Sage and onion stuffing.
Mashed potato.
Butter.
Well butter some small patty pans, nearly fill them with the stuffing,
then pile up with very rich mashed potato. Bake until nicely brown, turn
out and serve quickly.
These are very suitable for a supper dish. The addition of apple sauce
and gravy will be found an improvement.
No. 102.--Sausages.
1/2 pint soaked lentils.
1 1/2 pints water.
4 teaspoons sage.
1 teaspoon mixed herbs.
1 teaspoon salt.
1 teaspoon pepper.
1/2 teaspoon grated lemon rind.
A little grated nutmeg.
1/2 ounce butter.
1 egg.
1/2 pound bread crumbs.
3 onions.
Egg and bread crumbs.
Frying oil.
Boil the lentils in the water for one and a half hours, then add the
onions sliced and salt, and boil for half an hour longer; stir in the
butter, herbs, pepper and lemon rind, and leave the lid of the saucepan
off for a little while so that the lentils may dry. Turn the mixture out
on to a chopping board, chop it, add beaten egg and bread crumbs, form
into nicely-shaped sausages, roll in the other egg and bread crumbs, and
fry in boiling oil until a rich brown. Serve them standing up round
mashed potatoes.
Note.--Mustard should be served with the above.
No. 103.--Sausages in Batter.
Batter No. 197.
Sausage mixture No. 102.
Well butter a baking tin, lay in as many sausages as are required (they
should not be too close together), pour the batter round them, and bake
about three quarters of an hour.
Note.--The sausages should not be fried before being cooked in the
batter. Forcemeat sausages will do equally well.
No. 104.--Brussels Sprouts Sausages.
4 ounces cooked sprouts.
2 ounces mashed potatoes.
2 ounces bread crumbs.
1 ounce butter.
1 teaspoon sage.
1/2 teaspoon salt.
1/2 teaspoon pepper.
1 egg and bread crumbs.
Mix the vegetables, bread crumbs and flavouring well together, moisten
with half the egg, form into sausages, roll in the other half of egg and
bread crumbs, and fry in the one ounce of butter or boiling oil.
No. 105.--Sausages with Curry Flavour.
1 dozen button mushrooms.
2 hard-boiled eggs.
3 tablespoons bread crumbs.
1/2 teaspoon curry powder.
1/4 teaspoon salt.
A little pepper.
1 beaten egg.
Mince finely the eggs and mushrooms, add curry powder, salt, pepper, and
one tablespoonful of the bread crumbs (which should be very fine); bind
altogether with half the beaten egg and shape into little sausages, roll
them in the remainder of the egg and bread crumbs, and fry in boiling
oil until brown (about half a minute). Sufficient for two persons.
No. 106.--Lentil and Tomato Sausages with Piquante Sauce.
1 pound soaked lentils.
1 tin tomatoes.
1 onion.
1 egg.
1 1/2 teaspoons salt.
1/2 teaspoon pepper.
1/4 pound bread crumbs.
1 ounce each butter and flour.
Boil the lentils and onion sliced in the tomato juice (having previously
strained away the pulp) for one and a half hours; add one teaspoonful of
salt and a quarter of pepper; strain. When cool, take a quarter of a
pound of the lentils, add the remainder of the seasoning and the tomato
pulp, which must have been squeezed quite dry, chop all fine, add three
ounces of bread crumbs and half a beaten egg. Shape into little
sausages, roll in the remainder of the egg and bread crumbs, and fry in
boiling oil. Thicken the liquor which was strained off with the butter
and flour, and serve separately.
Note.--The remaining lentils can be used in a variety of ways.
No. 107.--Savoury Sausages.
1/4 Pound cooked cabbage.
1/4 pound mashed potatoes.
1 hard-boiled egg.
2 slices of beetroot.
2 teaspoons mint sauce.
1 ounce fine bread crumbs.
1/2 teaspoon salt.
1/2 teaspoon pepper.
1 egg and bread crumbs.
Mince the cabbage, boiled egg and beetroot very fine, mix with them the
potatoes, bread crumbs, mint sauce, salt and pepper; stir well together,
adding a teaspoonful of the beaten egg. Shape into twelve sausages,
roll in the remainder of the egg and bread crumbs, and fry in boiling
oil until a golden brown. Serve piled on a hot dish, and garnish with
parsley. Peas, new potatoes, mint sauce and brown gravy should, when in
season, be served with this dish.
No. 108.--Semolina Sausages.
8 ounces mashed potatoes.
8 ounces sprouts or cabbage.
6 ounces cooked semolina.
2 ounces bread crumbs.
2 teaspoons mixed herbs.
1 egg.
1 teaspoon salt.
1/2 teaspoon pepper.
Egg and bread crumbs.
Mix all thoroughly together, form into sausages, roll them in egg and
bread crumbs, and fry in butter or boiling oil until a golden brown.
Serve piled on a dish with parsley as a garnish.
No. 109.--Savoury Semolina.
2 ounces semolina.
1/2 pint water.
1 small onion.
2 eggs.
1/2 teaspoon of salt.
1/2 teaspoon sweet herbs.
1/4 teaspoon pepper.
1 ounce butter.
Place the semolina, water, chopped onion, pepper, herbs, salt, and half
the butter in a small saucepan, and simmer for twenty minutes, stirring
frequently. Then stand the saucepan on one side for a few minutes to
cool slightly. Beat the eggs, add them to the mixture, stir well
together, and pour into a baking dish or tin which has been greased with
the remainder of the butter. Bake half to three-quarters of an hour.
May be eaten hot or cold, or is very nice cut into small pieces and
fried in butter.
No. 110.--Savoury Semolina and Cheese.
3 tablespoons semolina.
1/2 pint water.
2 eggs.
4 ounces grated cheese.
1 ounce butter.
1 small onion.
1/2 teaspoon salt.
1/4 teaspoon pepper.
1/2 teaspoon mixed herbs.
Boil the semolina in the water for twenty minutes, stirring very
frequently, then place on one side to cool. Grate the cheese, mince the
onion very fine, and add them, with the yolks of the eggs, pepper, salt,
and herbs, to the semolina, and mix all well together. Beat the whites
of the eggs to a stiff froth, add them the last thing, taking care that
all is well mixed, and pour into a pie dish in which one ounce of butter
has been dissolved. Bake in a moderate oven for about three quarters of
an hour.
No. 111.--Spanish Onions Stuffed.
6 large Spanish onions.
1 ounce cooked vermicelli.
1/2 ounce bread crumbs.
1/4 ounce oiled butter.
1 egg.
1 teaspoon cream or milk.
1 teaspoon chopped parsley.
1 teaspoon salt.
1/4 teaspoon grated lemon rind.
1/4 teaspoon mixed herbs.
1/4 teaspoon pepper.
1 ounce butter for baking.
Boil the onions in salted water for half an hour, then remove the skins
and scoop out the centres, chop these very fine and add to the other
ingredients, including the egg, and stir well. Fill the onions with this
mixture, place them in a baking dish containing the ounce of butter, and
bake three hours covered over. Baste them occasionally. Serve with the
gravy.
Note.--Rice, semolina, etc., may be used in place of the vermicelli.
No. 112.--Spinach with Peas and Tomatoes.
2 pounds spinach.
1/2 pound shelled green peas.
1 onion.
1/2 pint tomato juice.
A little pepper.
3 teaspoons salt.
1 ounce butter.
1/2 ounce flour.
A little water.
Place the peas, the onion sliced, one teaspoonful of salt, and half a
pint of water in a stewpan, and boil with the lid off until the peas are
tender. Have ready the tomato juice thickened with half ounce each of
flour and butter, add to the peas and stir well. In the meantime, cook
the spinach (which must have been well washed and picked) in a little
water and the remainder of the salt. When tender, strain through a
colander, well press out the water, turn the spinach on to a
chopping-board, chop very fine, then place it into a stewpan containing
half an ounce of butter and stir over a brisk fire for a few minutes,
adding pepper to taste. Turn the spinach on to a hot dish, pour over the
peas, and serve with sippets of toast.
No. 113.--Surprise Balls.
6 ounces cooked greens of any kind.
12 ounces mashed potatoes.
1 egg.
10 or 12 forcemeat balls.
Egg and bread crumbs.
Chop the greens thoroughly, and mix them with the mashed potatoes and
egg; envelop each forcemeat ball with a thick layer of this mixture,
roll in egg and bread crumbs, and fry in boiling oil until a nice brown.
No. 114.--Toad-in-the-Hole.
1/4 pound cooked lentils.
1/4 pound mashed potatoes.
1 teaspoon mixed herbs.
Half an egg.
1/2 teaspoon salt.
1/2 teaspoon pepper.
1/2 ounce butter.
Batter.
Chop the lentils, add potatoes, herbs, salt, pepper and egg, shape into
six sausages, and fry in the butter until brown. Make a batter, No. 197,
well grease a good-sized pie-dish, place the sausages in, pour the
batter over, and bake in a moderate oven about thirty minutes.
No. 115.--Tomatoes in Batter.
(Plain.)
4 fresh tomatoes.
2 eggs.
2 teaspoons flour.
1/2 pint milk.
1 ounce butter.
1 teaspoon salt.
1/2 teaspoon pepper.
Scald and peel the tomatoes, and cut them in half (as one would split
open a tea cake), and lay them cut side upwards in a baking tin which
has been well greased with half an ounce of butter, sprinkle over them
the pepper and salt, and place a small knob of butter on each half, pour
in the batter, and bake in a hot oven for half an hour.
No. 116.--Tomatoes in Batter.
(Seasoned.)
3 large tomatoes.
Batter.
Forcemeat.
Proceed as in No. 115, but in addition place on each half tomato a thick
layer of forcemeat, or any kind of savoury mixture, of which various
recipes will be found in these pages.
No. 117.--Tomato and Egg on Toast.
6 eggs.
8 ounces tomato pulp.
1 ounce butter.
1 shalot.
1/2 teaspoon flour.
3/4 teaspoon salt.
1/4 teaspoon pepper.
Buttered toast.
Chop the tomato and shalot, then place them in a small stewpan with the
butter, pepper and salt; simmer gently for about five minutes, stirring
all the time with a wooden spoon; add the flour by degrees, and stir
again until it thickens (about two minutes). Have ready six baked or
poached eggs, and six rounds of hot buttered toast; spread the tomato
mixture on the toast, cover with the eggs, and serve quickly.
No. 118.--Turnips with Poached Eggs.
1 bunch turnips.
2 quarts water.
1 tablespoon salt.
2 teaspoons chopped watercress.
Some browned breadcrumbs.
4 eggs.
1 1/2 ounces butter.
1 teaspoon white pepper.
Peel and quarter the turnips, and boil them in the salt and water until
tender; strain and press the water well out, return them to the saucepan
(which should be first rinsed and wiped), add butter, and beat them well
with a strong fork over a gentle heat; add pepper, then turn into a flat
pie dish, but do not quite fill it. Break four eggs on the top, sprinkle
over them the watercress and a little salt, also the bread crumbs and
half ounce butter broken in small pieces, and bake until the eggs are
set, but not hard.
Note.--An ornamental pie dish should be used, as it must go to table.
No. 119.--Vegetable Marrow with Potato Balls.
1 vegetable marrow.
10 or 12 floury potatoes.
1 egg.
1 1/2 ounces butter.
Pepper and salt.
Peel the potatoes, boil until tender, strain, and dry them well. Mash
with a large fork, add pepper and salt to taste, half an ounce of butter
and the yolk of egg, beat the white to a stiff froth and add last. Form
the potatoes into nice-shaped balls about the size of a small orange,
and place them in a baking tin in which one ounce of butter has been
dissolved, brush them over with a little of the butter, and brown in the
oven. In the meantime, boil the vegetable marrow whole until tender
(from half to three-quarters of an hour), when done, peel it, cut it
into slices about one and a half inches thick, remove the seeds, lay the
pieces in a dish, and place in the oven for a few minutes to dry off;
then sprinkle a little pepper and salt over, and place a ball of potato
in the centre of each piece of marrow. Pour tomato or other sauce over,
and serve.
No. 120.--Vegetable Marrow Rings with Tomato Batter.
1 medium-sized vegetable marrow.
8 ounces tomato pulp.
1 egg.
1 tablespoon flour.
2 ounces butter.
1 gill milk.
A little pepper and salt.
Peel the vegetable marrow, cut it into even rings about three-quarters
of an inch thick, and remove the seeds neatly (this is best done by the
aid of a pastry cutter). Dissolve the butter in a baking tin, place the
rings in, sprinkle a little salt on them, and bake in a hot oven for
half an hour, then turn them over and bake another half hour. Meanwhile
prepare the batter as follows:--take half a pound of cooked tomato pulp,
as dry as possible, and chop it well; add pepper and salt if not already
seasoned. Make a batter with the egg, flour and milk, add the tomato
pulp, and stir all well together. When the rings of marrow have been
cooking one hour, remove from the oven, fill up the centres with the
batter, replace in the oven, and bake another half hour.
Tomato sauce No. 179 should be served with this dish, which can be
specially recommended.
No. 121.--Vegetable Marrow Stuffed.
1 medium-sized vegetable marrow.
4 ounces semolina.
1 pint water.
2 eggs.
1 onion.
1 teaspoon sweet herbs.
1 teaspoon salt.
1 teaspoon pepper.
2 ounces butter.
After washing the marrow, cut off one end and scoop out all the seeds.
Place in a saucepan the butter, semolina, onion chopped fine, sweet
herbs, salt, pepper, and water; boil for fifteen minutes, then stand on
one side to cool slightly; add the eggs beaten up, stuff the marrow with
the mixture, and tie on the end. Grease a baking dish or tin with the
remainder of the butter, and place in it the marrow. Bake for two hours,
or until quite tender, basting frequently and turning it occasionally.
Note.--A suitable sauce for this dish may be made by boiling the seeds
in half a pint of water with a little salt, then strain and thicken with
half ounce each of flour and butter. A sprig of mint may be used for
flavouring. After dishing up the marrow, turn the sauce into the tin to
brown, and pour through a strainer over the marrow.
No. 122.--Vegetable Marrow Stuffed.
Another way.
1 medium-sized vegetable marrow.
3 ounces bread crumbs.
2 onions.
1 ounce butter.
1/2 teaspoon salt.
1/4 teaspoon pepper.
A little sage.
Slice and fry the onions in the butter until they are a nice brown, then
chop them very fine, mix with the other ingredients, and proceed as
already described in No. 121.
No. 123.--Vermicelli and Cheese.
2 ounces vermicelli.
3 ounces grated cheese.
1 pint milk.
1/2 teaspoon salt.
1 egg.
1/2 ounce butter.
Stew the vermicelli in the milk for five minutes, stir in the grated
cheese, and allow to cook for another five minutes; add salt, then take
the stewpan off the fire. When slightly cooled, break the egg, drop the
white into a basin, and the yolk into the stewpan. Whip the white to a
stiff froth, add to the mixture, and stir; pour into a buttered pie
dish, and bake for about twenty minutes.