made with 6 ozs. self-raising flour, 2 eggs, 1-1/2 gills milk, 3 ozs.
butter or vegetable fat. Rub the butter into the flour, and make into stiff
batter, with the eggs well beaten, and the milk. Pour over contents of
pie-dish and bake till well risen and a nice brown in fairly brisk oven.
Nutton Pie.
One-and-half lbs. "Nutton," [Footnote: A very fine Nut Meat, put up by R.
Winter, City Arcades, Birmingham.] cut in dice, 1/2 lb. tomatoes, 1/4 lb.
cooked macaroni, 1-1/2 lbs. cooked potatoes, sliced. Dust with pepper and
salt, pour in stock to within 1/2 inch of top; cover with good whole-meal
crust, made with Winter's cooking "Nutbut"; bake.
Nutton Chops.
One lb. No. 1 "Nutton," minced through a food chopper, 3/4 lb. zweiback
bread crumbs, 2 ozs. macaroni, cooked and finely chopped, pepper and salt
to taste. Mix with egg and form into chops; use a piece of uncooked
macaroni for the bone; brush with egg and bread crumbs and bake, or fry,
with nutbut--this quantity should make 8 chops.
Nutton Meat for Mock Sausage Rolls.
One lb. No. 8 "Nutton," put through a food chopper, 1/2 Spanish onion
boiled and finely chopped, 2 teacupsful zweiback bread crumbs, a little
sage, salt to taste. Have quantity required of puff pastry, roll out and
divide into squares, putting a little sausage meat in the centre, wet the
edges and fold over. Place in a hot oven and bake 10 minutes to 1/4 hour.
Stewed Onions.
Select about a dozen good hard onions, as nearly of a size as possible, and
weighing 6 or 8 to the lb. Make 2 ozs. or so vegetable fat--"Nutter" is
very good--smoking hot in large stewpan, add the onions, and stir about till
nicely browned all over; be careful not to burn; if fat not all absorbed
pour it away. Cover with boiling water, add seasoning, pinch herbs, &c.,
cover and stew gently till cooked--about an hour. There should be a rich
brown gravy, so that this makes a most appetising dish to serve with a dry
savoury.
Cheese Moulds.
One pint milk, 1/2 lb. grated cheese, 3/4 lb. wheaten bread crumbs, 2
eggs, 1 teaspoonful salt, 1/4 teaspoonful mustard, 1/4 teaspoonful pepper.
Put milk, cheese, and crumbs into a pan and bring them almost to the boil,
add seasoning and eggs, and stir till thick, but do not let it boil. Butter
some small dariole moulds and sprinkle them with some chopped parsley.
Press in the mixture, dip in hot water, and turn out.
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