J oz. butter, £ oz. flour, i gill of milk, cayenne
pepper, salt, i oz. grated cheese, i teaspoonful
anchovy sauce, 2 eggs✪ Scotch Woodcock. Butter two slices of toast and
boil one egg hard ; melt the butter in a stewpan, ada
the flour, pepper, and salt, and then the milk. When
it boils, stir in the anchovy sauce and the yolk of one
GAS COOKERY BOOK.
231
egg and cheese. Pour this mixture on to the toast,
and decorate one with the chopped white of egg, and
the other with the yolk.
Tomatoes Stuffed.
6 ripe tomatoes, 2 ozs. of breadcrumbs, 2 ozs. of
ham, 1 teaspoonful of parsley, pepper and salt, and 2
shallots, 1 egg✪ Tomatoes Stuffed. Choose the tomatoes all the same
size, then take a small cutter and cut out the centre
half-way through, and fill the cavity with the above
ingredients, all finely chopped, mixed with the raw
egg, and piled rather high. Butter a baking dish and
bake them about twelve minutes. Chicken or spiced
beef may be substituted for the ham.
Oyster Savoury.
6 oysters (blanched and bearded), 1} ozs. bread¬
crumbs, i oz. of butter, a little grated lemon peel,
cayenne and salt, the yolk of one egg✪ Oyster Savoury. After the
oysters are blanched and bearded, chop them small and
put them into a stew-pan with the butter. When the
butter has melted, add all the other ingredients and
cook over the gas till very hot. Pile this mixture
upon some croutons, and garnish with lobster coral.
Rice to Boil.
To one-quarter of a pound of rice allow half a gallon
of water. Put the water on to boil and add a dessert¬
spoonful of salt✪ Rice to Boil. Well wash the rice in several waters,
then throw it into the boiling water, and see that itboils
rapidly for exactly fifteen minutes. Strain through a
colander, and pour over it a quart or so of cold water.
Put it into a clean stewpan, and place it over the
gas to get thoroughly dry and hot, stirring continually
with a fork.
Potato Beignets.
1 lb. potatoes, i oz. butter, 2 eggs, pepper and salt✪ Potato Beignets.
Boil the potatoes and pass them through a wire sieve.
2J2
THE HOUSEHOLD
Put one ounce of butter in a stewpan, and let it melt;
then add the potatoes and the yolks of eggs one at a
time. Cook until' the mixture leaves the sides of
stewpan clean. Then whip up the whites of eggs very
stiffly, and add lightly to the potatoes. Have ready
some boiling fat, take a dessert spoon and drop in
rough pieces about the size of a walnut, and fry a
golden brown. Drain them on some kitchen paper,
and serve.
Potato Croquettes.
i lb. cold boiled potatoes, i dessert spoon finely
chopped parsley, pepper and salt, the yolk of i egg,
i oz. butter✪ Potato Croquettes. Pass the potatoes through a wire sieve,
make the butter hot in a saucepan, then mix in all the
ingredients and cook for a minute or two. Turn out
on to a plate to cool. Then form into pear and apple
shapes, egg and breadcrumb, fry a golden brown,
drain, and insert a parsley stalk at one end.
Puff Cheese Cakes. ✪ Puff Cheese Cakes
Page 126 · 7 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
J oz. butter, £ oz. flour, i gill of milk, cayenne pepper, salt, i oz. grated cheese, i teaspoonful anchovy sauce, 2 eggs. Butter two slices of toast and boil one egg hard ; melt the butter in a stewpan, add the flour, pepper, and salt, and then the milk. When it boils, stir in the anchovy sauce and the yolk of one
egg and cheese. Pour this mixture on to the toast, and decorate one with the chopped white of egg, and the other with the yolk.
Tomatoes Stuffed.
6 ripe tomatoes, 2 ozs. of breadcrumbs, 2 ozs. of ham, 1 teaspoonful of parsley, pepper and salt, and 2 shallots, 1 egg. Choose the tomatoes all the same size, then take a small cutter and cut out the centre half-way through, and fill the cavity with the above ingredients, all finely chopped, mixed with the raw egg, and piled rather high. Butter a baking dish and bake them about twelve minutes. Chicken or spiced beef may be substituted for the ham.
Oyster Savoury.
6 oysters (blanched and bearded), 1} ozs. breadcrumbs, i oz. of butter, a little grated lemon peel, cayenne and salt, the yolk of one egg. After the oysters are blanched and bearded, chop them small and put them into a stew-pan with the butter. When the butter has melted, add all the other ingredients and cook over the gas till very hot. Pile this mixture upon some croutons, and garnish with lobster coral.
Rice to Boil.
To one-quarter of a pound of rice allow half a gallon of water. Put the water on to boil and add a dessert¬ spoonful of salt. Well wash the rice in several waters, then throw it into the boiling water, and see that it boils rapidly for exactly fifteen minutes. Strain through a colander, and pour over it a quart or so of cold water. Put it into a clean stewpan, and place it over the gas to get thoroughly dry and hot, stirring continually with a fork.
Potato Beignets.
1 lb. potatoes, i oz. butter, 2 eggs, pepper and salt. Boil the potatoes and pass them through a wire sieve.
2J2
Put one ounce of butter in a stewpan, and let it melt; then add the potatoes and the yolks of eggs one at a time. Cook until the mixture leaves the sides of stewpan clean. Then whip up the whites of eggs very stiffly, and add lightly to the potatoes. Have ready some boiling fat, take a dessert spoon and drop in rough pieces about the size of a walnut, and fry a golden brown. Drain them on some kitchen paper, and serve.
Potato Croquettes.
i lb. cold boiled potatoes, i dessert spoon finely chopped parsley, pepper and salt, the yolk of i egg, i oz. butter. Pass the potatoes through a wire sieve, make the butter hot in a saucepan, then mix in all the ingredients and cook for a minute or two. Turn out on to a plate to cool. Then form into pear and apple shapes, egg and breadcrumb, fry a golden brown, drain, and insert a parsley stalk at one end.
Puff Cheese Cakes.
Records on this page
Scotch WoodcockTomatoes StuffedOyster SavouryRice to BoilPotato BeignetsPotato CroquettesPuff Cheese Cakes