Cassell's dictionary of cookery

Nouilles, with Ham. — Prepare some nouilles paste as directed in the preceding recipe. Simmer for six minutes, drain, and dry them; put them into a saucepan, with a pint and a half of boiling gravy, one ounce of fresh butter, three ounces of boiled ham (fat and lean together cut into dice), and two ounces of grated Parmesan, or, if preferred, any other cheese which is not strong in flavour. Mix lightly with a wooden spoon, taking care not to break the nouilles, add pepper and salt if required, and serve in a hot vegetable dish, accompanied by hot buttered toast, and a little good mustard. Probable cost, 2s. 6d. Sufficient for six or eight persons. Nouilles with Parmesan, or au Gratin. — Make half a pound of flour into nouilles paste, as directed in the last recipe. Cut it into strips, and boil these for ten minutes in three pints of water, slightly salted. Take them out, drain them, and put them into a stewpan, with a pint of milk or gravy, an ounce of butter, the eighth of a nutmeg grated, and a pinch of salt and pepper. Simmer gently until all the liquid has been absorbed, then add another quarter of a pint of either cream or gravy, a quarter of a pound of grated Pai-mesan, and another ounce of butter ; shake the pan over the fire, until the cheese is melted. Pile the mixture high in a buttered dish, sprinkle over it one ounce of grated Parmesan, a table- spoonful of finely-grated bread-crumbs and the yolk of a hard-boiled egg through a sieve and powdered. Place the dish in the oven for a few minutes, or hold a red-hot iron shovel over it until it is lightly coloured, and serve as hot as possible. Time, altogether, an hour and a quarter. Probable cost, Is. 6d. Sufficient for six or eight persons. November, Fifth of. Gingerbread for the (see Gingerbread Parkin). Noyeau. — Noyeau is a liqueur prepared in the island of Martinique, in the West Indies, from a berry which grows there. It requires to be used with great care, as it is not wholesome. Imitations of it are very common, as the real article is rare and expensive. Two or three recipes are here given. Noyeau, Imitation. ^This is a liqueur with an agreeable nutty taste. It should only be partaken of, however, in small quantities in 3 of the considerable proportion of which it contains. Take three bruised bitter almonds, one quart of , pound of sugar dissolved in three a pint of water. Macerate for ten days; stir the vessel at frequent intervals; at time let it rest for a few days, the clear liquid. Apricots or peachi the shells bruised, may be substitute the almonds. NOY (461 ) NUN Noyeau (another way — for immediate use). — G-dther quarter of a pound of young peach leaves on a dry, sunny day. Put them into a jar, and poiu- over them two pints of good brandy or whisky, and leave them to infuse for a couple of days. Add a syrup made by dissolving a pound of sugar in a pint of water. Let the noyeau remain a few hours longer, then filter it carefully, and it is ready for use. Probable cost, uncertain, peach leaves being seldom sold. Sufficient for three pints and a half of noyeau.