squabs and lemon rind, cover the casserole tightly, and allow its
contents to simmer very gently for one hour. Next skim it well, remove
the squabs, and strain the stock. Put the squabs back in the casserole.
Mix the flour smoothly and thinly with a little cold water, add it to
the stock, and strain both over the squabs.
Put in the wine and a good seasoning of salt and pepper. Allow the gravy
to boil for five minutes to cook the flour, and serve it in the
casserole. The wine may be omitted.
SQUIRRELS EN CASSEROLE
3 squirrels
½ lb. chopped salt pork
1 cupful chopped onions
1½ cupfuls sliced parboiled potatoes
1 cupful green corn
1 cupful lima beans
4 quarts (16 cups) boiling water
1 quart (4 cups) peeled, cut tomatoes
1 tablespoonful sugar
1 tablespoonful salt
4 heaping tablespoonfuls (4 ozs.) butter
2 heaping tablespoonfuls (2 ozs.) flour
Black and red pepper to taste
Clean, wash, and joint the squirrels. Lay them in salted water for
thirty minutes. Put the ingredients into a large casserole in the
following order: First a layer of the pork, then one of the onions;
next, of potatoes; then follow with successive layers of corn cut from
the cob, the beans, and the squirrels. Season each layer with black and
red pepper. Pour in the water, put on the cover, and seal with a paste
made of flour and water. Cook gently for three hours, then add the
tomatoes, sugar, and salt. Cook for one hour longer; stir in the flour
and butter mixed together, boil for five minutes, and serve in the
casserole.
VENISON EN CASSEROLE
2½ lbs. venison
10 whole peppers
12 tiny white onions
1 clove garlic
1 tablespoonful chopped parsley
1 bay leaf
2 tablespoonfuls (2 ozs.) butter
1½ pints (3 cups) stock
2 heaping tablespoonfuls (2 ozs.) flour
12 mushrooms
2 pickled walnuts
Salt and pepper
A bunch of herbs
3 wineglassfuls port wine
Cut up the venison into square pieces; put them into an earthenware jar,
add the clove of garlic, bay leaf, peppers, a pinch of salt, and one
glassful of the wine. Let this marinade remain for six hours.
Drain the pieces of venison and dry them. Melt the butter in a
casserole, put in the venison, and fry for ten minutes; then add the
flour, and mix well; add the wine and the stock, stir till it boils,
draw to one side of the fire, add the herbs, the onions, peeled, salt
and pepper to taste, and pickled walnuts.
Simmer for forty minutes. Ten minutes before serving add the mushrooms.
Remove the herbs before serving in the casserole.
MEAT RECIPES
“_Appetite comes with eating_”
BAKED LIVER
1 lb. calf’s liver
3 heaping tablespoonfuls bread crumbs
1 teaspoonful chopped parsley
¼ teaspoonful powdered herbs
1 chopped onion
Salt and pepper to taste
Sliced bacon
½ pint (1 cup) water
Cut the liver into slices one-third of an inch thick, wash and dry
thoroughly, lay it in a well-buttered casserole.
Make a forcemeat with the bread crumbs, chopped parsley, herbs, chopped
onion, salt and pepper to taste, cover each strip of liver with this,
and on the top place a strip of bacon.
Pour round the water and bake slowly for one hour.
BAKED VIRGINIA HAM
1 Virginia ham
½ pint (1 cup) sherry wine
A few cloves
Brown sugar
Wash the ham and place it in cold water; let it soak for twelve hours,
then put it into fresh cold water and let it soak for another twelve
hours. When ready to cook, place it skin down in a large casserole,
which must be of good size and full of cold water. It will take about
one hour, over a moderate fire, to come to boiling point.
Then keep it boiling steadily—on no account must it be allowed to boil
fast—and as the water boils down replenish with hot, never with cold,
water, so as not to check the boiling.
When the ham is done it will, on its own accord, turn over skin up. This
is sufficient proof of its being thoroughly cooked without further test.
Let it cool in the liquor in which it was cooked. Take it out, gash the
entire top, having the gashes about half an inch apart. Stick cloves in
the gashes, sprinkle thickly with brown sugar, and pour over all the
sherry wine.
Lay the ham in a fireproof dish and bake till brown.
BEEF AND SAUSAGES
1 lb. thinly cut beef
2 heaping tablespoonfuls (2 ozs.) flour
Some bread stuffing
½ lb. sausages
1 tablespoonful chopped parsley
Salt and pepper
Cut the meat into neat strips. Season the flour with salt and pepper;
toss the meat in this, and fold each strip into neat rolls, placing a
small portion of light bread crumb stuffing in each. Prick and divide
the sausages. Place a layer of sausage in a casserole, then the beef,
and then the sausage. Sprinkle in the remaining flour and chopped
parsley. Cover with water, put on the lid, then cook slowly for two and
a half hours.
To make the bread stuffing: Put into a saucepan one heaping
tablespoonful of butter and fry in it one chopped onion; then add one
cupful of bread crumbs, one cupful of stock, one teaspoonful of salt,
half a teaspoonful of pepper and thyme, one tablespoonful of chopped
parsley, and half a cupful of chopped celery. Stir it until it leaves
the sides of the pan, then use.
BEEF AND TOMATOES
2 lbs. lean beef
1 bunch celery
4 onions
1 can tomatoes
¼ package macaroni
½ lb. grated cheese
Salt and pepper
1 cupful small mushrooms
1 tablespoonful soy sauce
Cut the meat, celery, and onions into small pieces, then put them into a
frying-pan. Set on the range and stir constantly until well browned,
being careful not to scorch.
Remove from the fire, and put into a large casserole, add the tomatoes,
the macaroni cooked, the cheese grated, the mushrooms, soy, salt and
pepper.
Simmer for two hours and serve hot.
[Illustration: VEAL AND HAM PIE]
[Illustration: BEEF AND SAUSAGES]
CALF’S LIVER À LA MADRID
1½ lbs. calf’s liver
3 heaping tablespoonfuls (3 ozs.) butter
2 chopped onions
1 heaping tablespoonful (1 oz.) flour
½ pint (1 cup) stock
3 egg yolks
1 teaspoonful lemon juice
Salt and pepper
Some toast points
Melt the butter in a casserole; cut the liver in thin slices and fry it
in the butter for three minutes; take out the liver, add the onions to
the butter, fry till a nice brown color; then sprinkle in the flour, add
the stock, and bring to the boil; then add the liver, cover and simmer
for thirty minutes, stir in the yolks of eggs and the lemon juice,
season nicely with salt and pepper.
Place the toast points on the top and serve in the casserole.
CHILLI CON CARNI
2 lbs. round steak
1 oz. (1 heaping tablespoonful) butter
3 dry red peppers
4 red chillies
3 tablespoonfuls rice
Salt
½ pint (1 cup) boiling water
2 large onions
¼ teaspoonful powdered thyme
1 tablespoonful flour
3 cloves
1 cupful cooked beans
1 clove garlic
Cut the steak into small pieces. Put the butter into a casserole and
allow it to get hot, then add the steak and fry it brown, then add the
water and the rice. Cover closely, and cook till very tender. Remove
seeds and partitions from red peppers and chillies and cover with
boiling water for five minutes.
Drain and chop the peppers and chillies and add them to the steak, with
the cooked beans, chopped garlic, flour, thyme, chopped onions, salt to
taste, cloves, and cook till very hot and the gravy a nice consistency.
HAM EN CASSEROLE
1 slice ham cut thick
1 small, chopped onion
1 bay leaf
1 blade mace
4 cloves
½ teaspoonful celery seed
1 small, sweet green pepper
Salt and pepper
Cider
Brown the ham on both sides in a hot frying-pan, then lay it in a
casserole, add the seasonings, the pepper and the onion chopped. Pour
over enough sweet cider to come well up on to the ham.
Cover and bake slowly for two and a half or three hours. Serve hot with
cider or tomato sauce and stuffed potatoes.
HAMBURG STEAK EN CASSEROLE
1 lb. Hamburg steak
1 heaping tablespoonful (1 oz.) butter
1 heaping tablespoonful (1 oz.) flour
1 chopped onion
½ pint (1 cup) stock or water
1 tablespoonful chopped parsley
A few fried bread croûtons
Salt and pepper
Heat the butter in an earthenware dish, add the onion, fry it until
brown, then add the flour, stir well together, add gradually the water
or stock, and simmer for ten minutes.
Add the Hamburg steak and cook slowly for half an hour; baste it
occasionally. Season with the salt, pepper, and chopped parsley, and
place on top just before serving a few nicely fried bread croûtons.
HUNGARIAN GOULASH
1 lb. lean veal
½ lb. lean beef
3 tablespoonfuls lard
1 large onion
1½ pints (3 cups) boiling water
1 teaspoonful paprika
12 potato balls
6 small white onions
6 carrot balls
6 turnip balls
1 teaspoonful salt
1 bay leaf
1 clove
2 heaping tablespoonfuls (2 ozs.) flour
½ pint (1 cup) cold water
1 chopped chilli pepper
Slice the onion and brown it in the lard. Remove the onion and put in
the veal and beef cut into small pieces. Brown these thoroughly, and
remove the meat and place it in a casserole. Add the paprika and the
boiling water. Cover the dish and place it in the oven.
Fry the potato, carrot, turnip balls, and onion in smoking hot fat. Add
them to the meat after it has simmered for one and a half hours. After
the vegetables are added, add the salt, bay leaf, clove, and flour mixed
with the cold water. Pour this into the casserole and stir until the
mixture is slightly thickened. Add the pepper mixed with a cupful of
boiling water. Cover and simmer for another hour and a half.
Serve from the casserole.
IRISH STEW
4 lbs. mutton neck
5 large onions
2 lbs. potatoes
1 tablespoonful chopped parsley
Salt and pepper to taste
Water to cover
Cut the meat into neat pieces, put it into a large casserole; add the
onions sliced, and enough water to cover.
Simmer for two hours; season with salt and pepper. Add the potatoes
sliced rather thinly.
Cover closely, and continue to simmer for another hour.
Sprinkle in the parsley just before serving.
KIDNEYS EN CASSEROLE
3 sheep’s kidneys
3 ozs. (½ cup) chopped suet
½ lb. (2 cups) bread crumbs
½ pint (1 cup) milk
2 eggs
1 tablespoonful chopped parsley
1 teaspoonful powdered herbs
Salt and pepper
Skin and chop the kidneys, put them into a basin with the suet, bread
crumbs, milk, eggs well beaten, parsley, herbs, and seasonings.
Mix well, turn into a buttered earthenware bowl, cover with a buttered
paper, and steam for one hour.
Serve hot with brown sauce or good gravy.
LAMB EN CASSEROLE
2½ lbs. loin of lamb
¼ lb. (½ cup) rice
1 pint (2 cups) good gravy
1 blade mace
¼ lb. (½ cup) butter
2 egg yolks
Salt and pepper
A little grated nutmeg
Half roast the loin of lamb, and cut it into steaks. Boil the rice in
boiling salted water for ten minutes, drain it, and add to it the gravy
with the nutmeg and the mace; cook slowly until the rice begins to
thicken, remove it from the fire, stir in the butter, and when melted
add the yolks of eggs well beaten; butter a casserole well, sprinkle the
steaks with salt and pepper, dip them in melted butter, and lay them in
the buttered dish; pour over the gravy that comes from them, add the
rice and simmer for half an hour.
MUTTON À LA VERONA
2 lbs. neck mutton
2 turnips
carrots
2 onions
1 heaping tablespoonful (1 oz.) flour
1 heaping tablespoonful (1 oz.) butter
12 preserved cherries
1 wineglassful sherry wine
1 tablespoonful mushroom ketchup
4 tomatoes
1 pint (2 cups) stock
Salt and pepper
Wipe the meat, then cut it into neat, small joints. Melt the butter, put
in the meat, and fry it on both sides a good brown color.
Remove the meat, sprinkle in the flour, and brown it carefully. Add the
stock, and stir until it boils. Put the meat into the casserole, add the
sliced onions and tomatoes, some neatly cut pieces of carrot and turnip,
the stock, and a little salt. Put on the lid, and simmer for about two
hours, until the meat is quite tender.
Meanwhile, with a round vegetable-cutter cut out balls of carrot and
turnip, using the reddest part of the former. Cook these in boiling
salted water until tender, then drain and keep them hot. Season the stew
with salt and pepper, and stir in the wine and ketchup. Arrange the
vegetable balls and cherries on the top and serve as hot as possible.
OX TAIL EN CASSEROLE
2 ox tails
3 heaping tablespoonfuls (3 ozs.) butter
1 sliced carrot
2 sliced onions
2 celery stalks
1 bunch herbs
8 whole peppers
4 cloves
1 blade mace
1 heaping tablespoonful (1 oz.) flour
½ pint (1 cup) brown sauce
½ pint (1 cup) stock
1 teaspoonful meat extract
A few stuffed olives
Salt and pepper
Wash and dry the tails and cut them into joints. Put the butter into an
earthenware pan, add the vegetables, herbs, whole peppers, cloves, and
mace. Place the joints on the top of these ingredients with a buttered
paper over and the cover of the pan, and cook on the top of the stove
for twenty minutes; then remove the paper, sprinkle in the flour, add
the meat extract, brown sauce, salt and pepper to season, and the stock;
replace the paper and cover and simmer for three and a half hours,
adding a little stock occasionally as the liquor reduces, and removing
any fat that may rise to the surface.
When ready to serve, put the ox tails on a hot fireproof dish, and rub
the vegetables through a sieve with the liquor. Reheat the sauce, add
the olives, and pour it over the meat.
OX TONGUE EN CASSEROLE
1 ox tongue
2 carrots
2 onions
1 turnip
A bunch parsley
Little thyme and marjoram
3 cloves
6 allspices
Stock or water
Salt and pepper
Wash and trim the tongue carefully, roll it round in the same way as you
would ribs of beef, and keep it in shape with a piece of tape.
Wash and trim the vegetables, and cut them in pieces. Lay half of them
in a casserole with the spices. Next put in the tongue, then the rest of
the vegetables, and pour in enough stock or water to half cover the
tongue. Put the lid on the casserole, and let the contents simmer gently
for four hours. The tongue should be turned once during the cooking.
Then either serve the tongue hot, with the stock thickened, carefully
seasoned, and flavored with mushroom ketchup, or serve it cold garnished
with parsley.
PORK EN CASSEROLE
6 pork chops
2 large onions
1 tablespoonful powdered sage
1 heaping tablespoonful (1 oz.) flour
1 teaspoonful salt
1 teaspoonful pepper
1 teaspoonful curry powder
Hot apple sauce
Cut up the onions and mix them with the sage. Mix together the flour,
salt, pepper, and curry powder. Dip the pork chops into this mixture.
Put the onions into a casserole, lay the chops on the top, cover with
hot water, and simmer in the oven for two hours.
Serve with hot apple sauce.
To make the apple sauce: Put into a saucepan one heaping cupful of
chopped apples, add one tablespoonful of arrowroot, a few grains of
salt, one tablespoonful of lemon juice, grated rind of one lemon, a
pinch of powdered cinnamon and a quarter of a pint of cold water. Cook
all together for fifteen minutes, stirring occasionally. Strain and
serve in an earthenware gravy boat.
[Illustration: GROUP OF CASSEROLES]
STEAK EN CASSEROLE
2 lbs. steak
2 heaping tablespoonfuls (2 ozs.) butter
1 onion
3 tablespoonfuls brown sauce
1 tablespoonful chopped pickles
½ cupful diced fried bacon
10 small mushrooms (canned)
1 diced cooked carrot
1 diced cooked potato
1 teaspoonful meat extract
A few small fried potatoes
Salt and pepper
Cut the steak into six neatly shaped flat pieces, and season them with
salt and pepper. Fry them slightly on one side in a little of the
butter, over a quick fire, and set them aside.
Peel the onion and chop it finely, fry it in a small stewpan in one
tablespoonful of the butter to a golden color, moisten with the brown
sauce and a little of the mushroom liquor. Boil up, and add the pickles,
bacon, mushrooms, carrot, and potato. Heat up these and put them in a
casserole, place the meat on the top, add the meat extract, dissolved,
cover and cook in the oven for twenty minutes.
Serve hot in the casserole, with the fried potatoes placed on the top.
STEAK AND KIDNEY PUDDING
1½ lbs. lean beef
3 sheep’s kidneys
½ lb. (2 cups) flour
1 teaspoonful baking powder
Salt and pepper
1 cupful chopped suet
Water or buttermilk
2 tablespoonfuls flour
Chop the suet and rub it into the flour, add the baking powder, half a
teaspoonful of salt, and enough water or buttermilk to make a stiff
paste. Cut off a small piece for a lid.
Roll out the larger piece and line a greased casserole with it.
Cut the meat in thin slices; remove the fat from the kidneys and cut
them into four pieces.
Mix two tablespoonfuls of flour with a little salt and pepper, then dip
the meat and the kidneys into them. Place the meat and kidneys into the
prepared casserole, fill up with water, roll out the small piece of
paste and lay it on the top.
Cover with the casserole lid or a piece of buttered paper, and steam
steadily for two and a half hours.
SWEETBREADS EN CASSEROLE
3 sweetbreads
1 bunch herbs
½ pint (1 cup) stock
¼ lb. fat bacon
1 carrot
1 onion
A few parsley sprigs
1 heaping tablespoonful (1 oz.) butter
1 heaping tablespoonful (1 oz.) flour
Salt and pepper
Soak the sweetbreads in cold water for two hours, changing the water
several times; drop them into boiling water for three minutes, lift out
into cold water for fifteen minutes; drain, and remove the skin and fat,
place them for half an hour between two plates, divide the bacon into
neat lardoons, and lard them; slice the vegetables and lay them in a
casserole, lay the sweetbreads on the top, pour in the stock, and simmer
for half an hour.
Melt the butter in another pan, add the flour and the stock from the
sweetbreads, and boil for three minutes. Lift the sweetbreads on to a
hot dish and strain the sauce over them.
SWISS STEAK
1½ lbs. round steak
1 carrot
1 small turnip
1 onion
1 tomato
1 bay leaf
Salt and pepper
Some flour
½ pint (1 cup) boiling water
2 tablespoonfuls dripping or butter
The steak should be cut two inches thick. Pound into it, using a steak
shredder, as much flour as it will hold.
Melt the butter in a casserole, and when it is hot brown the steak in
it, turning it over.
Add the onion, carrot, turnip, and tomato sliced and fry them for a few
minutes, then add the bay leaf and seasoning of salt and pepper. Pour in
the boiling water, put on the cover, and simmer for two hours.
VEAL AND HAM PIE
1½ lbs. veal
2 hard cooked eggs
½ lb. ham
1 tablespoonful flour
1 teaspoonful grated lemon rind
1 teaspoonful powdered herbs
Salt, pepper, red pepper, and mace to taste
1 tablespoonful chopped parsley
Some puff pastry
Stock
Cut the veal and ham into thin slices; mix on a plate the flour, salt,
pepper, red pepper, mace, powdered herbs, and lemon rind, roll in this
seasoning each piece of veal, and lay in a deep casserole, alternately,
layers of veal, ham, and egg cut in slices; pile this in the center of
the dish, add one cupful of water, and the parsley; cover with puff
pastry and bake in a hot oven for one and a quarter hours.
When baked add a little very good seasoned stock.
Serve hot or cold.
YORK HOT POT
2 lbs. mutton neck
2 lbs. potatoes
3 onions
3 mutton kidneys
12 oysters
1 pint (2 cups) stock
1 heaping tablespoonful (1 oz.) butter or dripping
1 teaspoonful curry powder
Salt and pepper to taste
Cut the meat into neat cutlets. Peel the potatoes, and cut six or eight
of them in halves, slicing the rest thickly. Peel and slice the onions
thinly. Wash the mushrooms and oysters. Skin and halve the kidneys.
Put all these in layers in a casserole. The last one should be of
potatoes cut in halves. Season well, put in the butter, and pour in the
stock; put the lid on, and cook gently in a slow oven for two and a half
hours.
For the last half hour remove the lid, so that the potatoes may brown
nicely. Serve in the casserole.
COLD MEAT RECIPES
“_I always match my appetite to my bill of fare_”
CHICKEN AU GRATIN
½ lb. cold chicken
½ cupful grated cheese
2 heaping tablespoonfuls (2 ozs.) rice
½ pint (1 cup) tomato sauce
A few bread crumbs
Salt and pepper
Cut the chicken into small pieces. Cook the rice in boiling salted water
until tender. Drain well. Butter an au gratin dish, place a layer of
chicken at the bottom, then a layer of cooked rice.
Pour some tomato sauce over this, sprinkle with bread crumbs, grated
cheese, and salt and pepper.
Repeat these layers until the dish is full. The last layer must be
cheese and bread crumbs. Place in a hot oven to brown.
CHICKEN RAMEQUINS
1½ cupfuls cooked chicken cubes
½ pint (1 cup) cooked peas
1 gill (½ cup) sliced mushrooms
2 ozs. (¼ cup) butter
2 tablespoonfuls flour
Salt and pepper
Dust of paprika
1 gill (½ cup) chicken stock
1 gill (½ cup) cream
1 gill (½ cup) liquor from canned mushrooms
A few browned bread crumbs
Blend the butter and flour together in a fireproof dish, add the chicken
stock, cream, mushroom liquor, and seasoning of salt, pepper, and
paprika. Stir until they boil for three minutes, then add the chicken,
peas, and mushrooms, and when all are thoroughly hot and well mixed,
divide into hot buttered ramequins.
Sprinkle a few browned bread crumbs over the top and serve at once.
CHOPPED VEAL
1 lb. chopped veal
1 heaping tablespoonful (1 oz.) butter
1 heaping tablespoonful (1 oz.) flour
¾ pint (1½ cups) gravy or stock
Seasoning salt, pepper, lemon juice, and mace
Toast points and cut lemon
Put the butter into a fireproof dish, and when quite hot add the flour
and brown it, then add the stock; boil for five minutes, then add the
veal and seasonings.
Heat through but do not boil. Serve garnished with toast points and cut
lemon.
The gravy or stock may be made by stewing the veal bones with a carrot,
turnip, onion, sprig of parsley, and a strip of lemon rind for one hour.
COTTAGE PIE
Some cold potatoes
Some cold chopped meat
A little dripping
A little gravy
Salt and pepper to taste
Rice the potatoes or rub them through a sieve; butter a fireproof dish,
put in alternate layers of potatoes and meat, add a little pepper, salt,
and gravy to each layer; continue this until the dish is full, and have
a good layer of potatoes for the top; mark the top with a fork, and put
on a few pieces of butter or dripping.
Bake a nice brown color and serve hot.
MACARONI RAGOUT
½ package macaroni
2 tablespoonfuls chopped cooked ham
1 tablespoonful chopped cooked meat or tongue
1 oz. (4 tablespoonfuls) grated cheese
Salt, pepper, and dust of red pepper
2 tablespoonfuls cornstarch
½ pint (1 cup) milk
1 oz. (1 heaping tablespoonful) butter
½ teaspoonful meat extract
1 tablespoonful chopped parsley.
Break the macaroni into inch lengths, then boil it in plenty of boiling
salted water until tender; drain and keep hot.
Mix the cornstarch with a little cold milk till smooth; boil the
remaining milk, stir in the cornstarch, meat extract, seasonings,
chopped parsley, cheese, chopped ham, chopped meat or tongue; allow to
cook for ten minutes, stirring occasionally.
Pile the macaroni mixture in a buttered casserole and pour over it the
cornstarch mixture.
Put in the oven to brown over and serve hot.
CREAMED DRIED BEEF WITH MACARONI
½ lb. sliced dried beef
¼ lb. macaroni
4 hard cooked eggs cut in rings
1 pint (2 cups) milk
4 ozs. (4 tablespoonfuls) butter
4 ozs. (4 tablespoonfuls) flour
Salt and paprika to taste
Break the macaroni into inch lengths, then throw it into boiling salted
water, allow to cook for forty minutes, then drain and keep hot.
Melt the butter in a casserole, then fry the beef until slightly
browned, then remove the beef, stir in the flour, and cook for eight
minutes; add the seasonings and the beef.
Arrange the macaroni on a hot casserole, pour over the beef, and garnish
with the eggs.
MUTTON HASH
Some cold mutton
1 heaping tablespoonful (1 oz.) butter
1 heaping tablespoonful (1 oz.) flour
1 celery stalk
Bunch sweet herbs
½ pint (1 cup) stock
1 small onion
2 parsley sprigs
Salt and pepper
Some mashed potatoes
Melt the butter in an earthenware pan, and when quite hot, brown the
onion sliced, then the flour; add the stock, which may be made by
stewing the bones with one onion, carrot, turnip, and a blade of mace;
when boiling, add the celery, herbs, parsley, pepper, and salt; simmer
for half an hour, then add the mutton, taking care to remove the fat;
allow this to simmer for half an hour.
Serve hot with mashed potatoes.
PORK PIE
Some cold pork
½ package macaroni
1 tablespoonful chopped parsley
Salt and pepper to taste
4 ozs. (1 cup) grated cheese
1 onion
½ pint (1 cup) cream
1 egg
Some pastry