The King's College Hospital book of cooking recipes

Butter, grated Cheese, Salt, Pepper, and Breadcrumbs. Break the macaroni small, and boil it in water and salt till tender; skin and mash the tomatoes to a pulp and mix with the macaroni. Butter some scallop shells or small pans. Put in a layer of macaroni and tomatoes and cheese, with seasoning, then cover with breadcrumbs and butter. Bake about 20 minutes till brown. Serve in pans or shells. Mrs. Abbot. Mock Venison. Take a 6 lb. leg of mutton, cut off all the fat, and lard it. Pound together 12 or 15 cloves, 1/2 nutmeg, and 1 teaspoonful coriander seed. Cut 1/2 lb. fresh pork into strips, strew spices over it, also pepper and salt to taste. Put the leg in a large enamelled dish and cover it with spices and vinegar. Leave this for 3 or 4 days, turning daily. Put into a flat baking dish and roast with vinegar, etc., and 1 large onion. No water to be added. As soon as it begins to roast add 1 teaspoonful brown sugar, 2 teaspoonfuls flour, mixed with a little vinegar, and a little port wine. Baste continually. Mrs. McD. Troup. Moek Turtle Pie. Make an extra rich hash of a calf's head, cutting the pieces from the cheek, 2 1/2 to 3 inches long and nearly 2 inches wide. Then slice the tongue and cut into large-sized shapes. Prepare brain cakes, forcemeat balls and egg balls (as per instructions given). Make an extra strong stock with eight calves’ feet, season it highly, simmer until the meat begins to drop away from the bones, strain through a coarse sieve, so as to get a very thick stock, passing as much of the dissolved meat through as possible. Line a deep pie-dish with a thick and rich pie-pastry, and arrange in it the hash, egg, and meat balls, and brain cakes, with some 20 or 30 green leaves of spinach, cut up to about the size and shape of the meat. Pour over the whole as much stock as will fill the dish, cover with pastry, and bake. Force-Meat Balls Use half a pound of beef and add half a pound of udder-mince, and pound to pulp in a mortar; remove all parts not pulped. Mix with it finely-grated crumbs of a slice of stale bread, a teaspoonful of finely-chopped parsley. Soften the whole with milk or gravy. Add pepper and salt. Rub the whole well together and add the yolks and whites of 2 raw eggs, well beaten up, then make into balls. Eg'g'-Balls. Grate down to a powder or paste the yolks of 4 hard-boiled eggs, add to it one teaspoonful of very finely-sifted flour, a little white pepper and salt, some tender parsley, finely chopped; pound (mixing all well together) with the yolk of a raw egg. Roll into small balls and boil for 2 or 3 minutes. Mrs. Macnamara. Oxfordshire Bacon Pudding. Line a pudding basin with suet crust; cut off the rind and scrape 1 lb. of streaky bacon: cut in small pieces; put a layer of bacon at the bottom, then slice up 3 large onions, a good teaspoonful of chopped sage, pepper and salt to taste. Fill your pudding basin with alternate layers of bacon and onions; cover over with suet crust as for a beef-steak pudding; tie over a floured doth; boil 3 hours. Or it may be made as a jam roll, only spread on your suet crust, bacon and sliced onions instead of jam. Miss Emma Durham. Oeufs en darioles a la Portuguese. Eggs. Chopped Ham, Truffle and Parsley. Tomato Sauce.