SavOliry Cake.— Take two large table-
spoonfuls of tine tiour, and mix them smoothly
with four eggs, adding enough milk to make
the preparation of the consistency of cream.
Stir well, and add salt to taste and some finely-
minced chives. Butter a shallow tin or dish,
and bake till the cake is of a fine yellow.
Savoury Custard for Invalids.— Mix
a dessert-spoonful of corn-flour to a smooth
paste with a little cold beef-tea, and then add
gradually as much more beef -tea as will make
the quantity up to half a pint. Stir the prepara-
tion over the tire till it begins to thicken, pom-
it out, and serve. If preferred, this custard
may be made with any good broth instead of
beef-tea. Time, five or six minutes to stir the
custard over the fire. Suflicient for one person.
Savoury Pie. — Butter a pie-dish very
thickly, and cover the bottom with a layer of
chopped mushi-ooms. Place upon these two
oimces of tapioca which have been soaked for
ten minutes in a quarter of a pint of water, and
sprinkle over it a moderate-sized onion and two
or three sage-leaves chopped small. Add three
hard-boiled eggs, also chopped small, and a
seasoning of pepper and salt. Lay two ounces
or more of butter✪ Savoury Pie broken into little pieces here
and there on the surface, cover the dish with
pastry, and bake in a well-heated oven. When
the pastry is done the pie will be done enough.
Savoury Rice.— Put half a pound of rice
into a.saucepan with a slice of butter or drip-
ping, a seasoning of salt and spice, and three
pints of water. Simmer it gently till it is
tender, drain it, pile it upon a hot dish, cover
the surface with a layer of grated Chesliire
cheese, and serve. Or boil half a pound of
rice in three pints of water till tender. Season
with pepper and salt, add a slice of dripping
and two or three onions chopped small✪ Rice with Onions, stir the
rice over the fire till the onions are tender, and
serve in a hot dish. Or break three pounds of
meat-bones into small pieces. Put these into a
large stewpan, and pour over them five quarts
of cold water. Bring the liquor gradually to
the boil, skim carefully, draw the saucepan to
the side, let its contents simmer gently for four
hours, and carefully remove the scum as it rises.
A small bunch of savoury herbs may be stewed
with the stock for the last hour. Slice an onion,
and cut up a quarter of a pound of vegetables,
composed of equal portions of carrots, turnips,
celery, &c. Fry these in butter, stirring them
briskly over the fire till the onions begin to
turn yellow, sprinkle over them a quarter of
a poimd of fine oatmeal, and pour the stock
from the bones upon them. Add two ounces
of soaked rice✪ Meat-Bone Stock, boil all gently together till
this is tender. Season with pepper and salt,
and serve. Time, five hours. Probable cost, Is.
Sufficient for ten or twelve persons.
Savoury Spirit, for Imparting a
flavour of Herbs to Soups, Sauces,
&C. — Take one ounce each of dried lemon-
thjTne, sweet marjoram, sweet basil, and winter
savory. Mix them, and put them into a stone
jar with a quarter of an ounce of grated lemon-
Page 1731 · 3 recipe records on this page
Presented as published in 1892. 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
Savoury Cake.— Take two large tablespoonfuls of fine flour, and mix them smoothly with four eggs, adding enough milk to make the preparation of the consistency of cream. Stir well, and add salt to taste and some finely-minced chives. Butter a shallow tin or dish, and bake till the cake is of a fine yellow.
Savoury Custard for Invalids.— Mix
a dessert-spoonful of corn-flour to a smooth paste with a little cold beef-tea, and then add gradually as much more beef -tea as will make the quantity up to half a pint. Stir the preparation over the tire till it begins to thicken, pomit out, and serve. If preferred, this custard may be made with any good broth instead of beef-tea. Time, five or six minutes to stir the custard over the fire. Suflicient for one person.
Savoury Pie. — Butter a pie-dish very thickly, and cover the bottom with a layer of chopped mushrooms. Place upon these two ounces of tapioca which have been soaked for ten minutes in a quarter of a pint of water, and sprinkle over it a moderate-sized onion and two or three sage-leaves chopped small. Add three hard-boiled eggs, also chopped small, and a seasoning of pepper and salt. Lay two ounces or more of butter broken into little pieces here and there on the surface, cover the dish with pastry, and bake in a well-heated oven. When the pastry is done the pie will be done enough.
Savoury Rice.— Put half a pound of rice into a.saucepan with a slice of butter or dripping, a seasoning of salt and spice, and three pints of water. Simmer it gently till it is tender, drain it, pile it upon a hot dish, cover the surface with a layer of grated Cheshire cheese, and serve. Or boil half a pound of rice in three pints of water till tender. Season with pepper and salt, add a slice of dripping and two or three onions chopped small, stir the rice over the fire till the onions are tender, and serve in a hot dish. Or break three pounds of meat-bones into small pieces. Put these into a large stewpan, and pour over them five quarts of cold water. Bring the liquor gradually to the boil, skim carefully, draw the saucepan to the side, let its contents simmer gently for four hours, and carefully remove the scum as it rises. A small bunch of savoury herbs may be stewed with the stock for the last hour. Slice an onion, and cut up a quarter of a pound of vegetables, composed of equal portions of carrots, turnips, celery, &c. Fry these in butter, stirring them briskly over the fire till the onions begin to turn yellow, sprinkle over them a quarter of a pound of fine oatmeal, and pour the stock from the bones upon them. Add two ounces of soaked rice, boil all gently together till this is tender. Season with pepper and salt, and serve. Time, five hours. Probable cost, Is. Sufficient for ten or twelve persons.
Savoury Spirit, for Imparting a flavour of Herbs to Soups, Sauces,
&C. — Take one ounce each of dried lemonthjTne, sweet marjoram, sweet basil, and winter savory. Mix them, and put them into a stone jar with a quarter of an ounce of grated lemon-
Records on this page
Savoury PieRice with OnionsMeat-Bone Stock