The King's College Hospital book of cooking recipes

Butter some small dariole moulds and sprinkle thickly with the chopped ham, truffle and parsley. Break a new laid egg in each, and stand the mould in a Stewpan, with water reaching nearly to the top of the moulds and cook slowly in the oven till the eggs are lightly set. Turn out the eggs on to a dish and pour tomato sauce round. Serve very hot. Lady Playfair. Pish Pash. Take a fowl or a bit of mutton, boil it in a quart of water till tender, take it out, and add 3 ozs. of rice, an onion and a few peppercorns ; boil it till it is quite a mash, return the meat; warm it before serving. Receipt by a Hindoo Cook of Dr. Playfair's Mother’s. Potemkin Pie. 'The hearts of whole cabbages parboiled and the water drained from them, a few thick slices of cold fat ham or bacon, cold meat of any sort, game or fowl ; to be all chopped very fine and seasoned with a little chopped onion, majoram, parsley, half a nutmeg, pepper or cayenne. Place these ingredients in a dish, pour over them a little melted butter and good gravy, but not enough to make it liquid. Cover with a good plain paste, and serve hot or cold. Mrs. Rooke. Polenta. Boil a teacupful of polenta in plain water, stirring all the time, till thoroughly cooked. Mix with it some grated Parmesan cheese and a good piece of butter. Serve very hot with good gravy flavoured with “ Conserve de Tomates ” poured over, and with roast pigeons or any other small birds, mutton cutlets or croquettes of meat on the top. Miss Baxter. Reform Cutlets. Mutton cutlets dressed in the usual way. Have ready a sauce made of i pint of stock, thickened with arrowroot; add a teaspoonful of tomato sauce, a teaspoonful of chilli vinegar, a teaspoonful of Reading sauce, a little sugar and a little pepper and salt. Then have some carrots cut in strips and the whites of 2 hard-boiled eggs in strips, also a little ham in strips, and ditto gherkin. Lay the four coloured strips on the cutlets and chop up the rest into the sauce. Rolled Breast of Mutton. Bone a large breast of mutton; make a good veal force-meat, which lay in the middle of the breast of mutton, then some thin slices of bacon on each side of it. Then place a little chopped parsley and shalot, with pepper and salt, between the slices of bacon; roll it up and bind it very tight with tape. Braise it as the loin. Dish it up with every variety of vegetable in season. Mrs. Tunnard. Roman Pudding’. Well boil some macaroni, then line a well-buttered mould or basin with it. Chop any cold meat very fine and add to it ioz. of grated cheese; season and mix in it a teacupful of thin cream or milk and 2 eggs ; pour it into the mould and boil half an hour. If served with brown sauce, glaze it a little, or it may have white sauce. Mus. Tunnard. Stuffed Tomatoes. Tomatoes. 2 ozs. Breadcrumbs, 1 oz. Butter. A little chopped Bacon or Ham. A little chopped Parsley and Shalot. Yolk of 1 Egg. Pepper and Salt. Flour. Cut a hole out of each tomato at the stem and put in a good lump of the stuffing, raising it well above the tomatoes. Bake in separate small patty pans in the oven, until the tomatoes are cooked. Medium sized tomatoes are best. Mrs. Silk. Savoury Macaroni.