The Lady's Own Cookery Book, and New Dinner-Table Directory Part 18

_Eggs b.u.t.tered._ No. 1.

Take the yolks and whites; set them over the fire with a bit of b.u.t.ter, and a little pepper and salt; stir them a minute or two. When they become rather thick and a little turned in small lumps, pour them on a b.u.t.tered toast.

_Eggs b.u.t.tered._ No. 2.

Put a lump of b.u.t.ter, of the size of a walnut; beat up two eggs; add a little cream, and put in the stewpan, stirring them till they are hot.

Add pepper and salt, and lay them on toast.

_Eggs b.u.t.tered._ No. 3.

Beat the eggs well together with about three spoonfuls of cream and a little salt; set the ma.s.s over a slow fire, stirring till it becomes thick, without boiling, and have a toast ready b.u.t.tered to pour it upon.

Milk with a little b.u.t.ter, about the size of a walnut, may be used instead of the cream.

_Eggs, Scotch._

Take half a pound of the flesh of a fowl, or of veal, or any white meat (dressed meat will do), mince it very small with half a pound of suet and the crumb of a French roll soaked in cream, a little parsley, plenty of lemon-peel shred very small, a little pepper, salt, and nutmeg; pound all these together, adding a raw egg, till they become a paste. Boil as many eggs as you want very hard; take out the yolks, roll them up in the forcemeat, and make them the size and shape of an egg. Fry them till they are of a light brown, and toss them up in a good brown sauce.

Quarter some hard-boiled eggs, and spread them over your dish.

_Eggs for second Course._

Boil five eggs quite hard; clear away the sh.e.l.ls, cut them in half, take out the yolks, and put the whites into warm water. Pound the yolks in a mortar till they become very fine. Have ready some parsley and a little onion chopped as fine as possible; add these to the yolks, with a pinch of salt and cayenne pepper. Add a sufficient quant.i.ty of hot cream to make it into a thick even paste; fill the halves of the whites with this, and keep the whole in hot water. Prepare white sauce; place the eggs on a dish in two rows, the broad part downward; pour the sauce over them, and serve up hot.

_Eggs to fry as round as b.a.l.l.s._

Put three pints of clarified b.u.t.ter into a deep stewpan; heat it as hot as for fritters, and stir the b.u.t.ter with a stick till it turns round like a whirlpool. Break an egg into the middle, and turn it round with the stick till it is as hard as a poached egg. The whirling round of the b.u.t.ter makes it as round as a ball. Take it up with a slice; put it in a dish before the fire. Do as many as you want; they will be soft, and keep hot half an hour. Serve on stewed spinach.

_Eggs, frica.s.see of._

Boil the eggs pretty hard; cut them in round slices; make white sauce and pour it over them; lay sippets round your dish, and put a whole yolk in the middle.

_Eggs a la Creme._

Boil the eggs, which must be quite fresh, twelve minutes; and throw them into cold water. When cold, take off the sh.e.l.l without breaking the white. Have a little shalot and parsley minced fine and mixed; pa.s.s it with a little fresh b.u.t.ter. When done enough, set it to cool. Cut the eggs through the middle; put the whites into warm water; pound the yolks very fine; put them into your stewpan, with a little cream, pepper, and salt. Make the whole very hot, and dish. Two gills of cream will be sufficient for ten eggs.

_Ham, essence of._

Take six pounds of ham; cut off all the skin and fat, and cut the lean into slices about an inch thick; lay them in the bottom of a stewpan, with slices of carrots, parsnips, six onions sliced; cover down very close, and set it over a stove. Pour on a pint of veal cullis by degrees, some fresh mushrooms cut in pieces, if to be had, if not, mushroom powder, truffles, morels, two cloves, a basil leaf, parsley, a crust of bread, and a leek. Cover down close, and let it simmer till the meat is quite dissolved. A little of this sauce will flavour any lighter sauce with great zest and delicacy.

_Maccaroni in a mould of Pie Crust._

Prepare a paste, as generally made for apple-pies, of an oval shape; put a stout bottom to it and no top; let it bake by the fire till served.

Prepare a quarter of a pound of maccaroni, boil it with a little salt and half an ounce of b.u.t.ter; when done, put it in another stewpan with an ounce more of b.u.t.ter, a little grated cheese, and a spoonful of cream. Drain the maccaroni, and toss it till the cheese be well mixed; pour it into a dish; sprinkle some more grated cheese over it, and baste it with a little b.u.t.ter. When ready to be served, put the maccaroni into the paste, and dish it up hot without browning the cheese.

_Maccaroni, to dress._ No. 1.

Stew one pound of gravy beef to a rich gravy, with turnips and onions, but no carrots; season it high with cayenne, and fine it with whites of eggs. When the gravy is cold, put in the maccaroni; set it on a gentle fire; stir it often that it may not burn, and let it stew an hour and a half. When you serve it up add of Cheshire cheese grated as much as will make the maccaroni relishing.

_Maccaroni._ No. 2.

Boil two ounces of maccaroni in plenty of water an hour and a half, and drain it through a sieve. Put it into a saucepan, and beat a little bit of b.u.t.ter, some pepper and salt, and as much grated cheese as will give a proper flavour. Put it into the saucepan with the maccaroni, and add two spoonfuls of cream. Set it on the fire, and stew it up. Put it on your dish; strew a little grated cheese over it, and brown with a salamander.

_Maccaroni._ No. 3.

Boil the maccaroni till tender; cut it in pieces about two inches long; put it into either white or brown sauce, and let it stew gently for half an hour. Either stir in some grated cheese, or send it in plain. Pepper and salt to your taste.

_Maccaroni._ No. 4.

Soak a quarter of a pound of maccaroni in milk for two hours; put it into a stewpan, boil it well, and thicken with a little flour and b.u.t.ter. Season it with pepper and salt to your taste; and add three table-spoonfuls of cream. Put it in a dish; add bread crumbs and sliced cheese, and brown with a salamander.

_Maccaroni._ No. 5.

Set on the fire half a gallon of water; when it boils put into it one pound of maccaroni, with a quarter of a pound of salt; let it boil a quarter of an hour, then strain very dry, put it in a stewpan with a quarter of a pound of fresh b.u.t.ter; let it fry a quarter of an hour longer. Add pepper and grated cheese; stew them together; then put the maccaroni into a terrine, and shake some grated cheese on it. It is very good with a-la-mode beef gravy instead of b.u.t.ter.

_Maccaroni._ No. 6.

Boil a quarter of a pound of maccaroni till it is quite tender; lay it on a sieve to drain; then put it into a tossing-pan with about a gill of cream and a piece of b.u.t.ter rolled in flour. Boil five minutes, pour it on a plate, and lay Parmesan cheese toasted all over it.

_Maccaroni._ No. 7.

Break a quarter of a pound of pipe maccaroni into pieces about an inch long, put it into a quart of boiling broth; boil it for three hours; then strain it off from the broth, and make a sauce with a bit of b.u.t.ter, a little flour, some good broth, and a little cream; when it boils add a little Parmesan cheese. Put your maccaroni into the sauce, and just stir it together. Put it on the dish for table, with grated Parmesan cheese over it, and give it a good brown colour with a hot shovel or salamander.

_Maccaroni._ No. 8.

Boil three ounces of maccaroni in water till quite tender; lay it on a sieve to drain; when dry, put it into a stewpan, over a charcoal fire, with three or four spoonfuls of fresh cream, one ounce of b.u.t.ter, and a little grated Parmesan cheese. Set it over a slow fire till quite hot, but it must not boil; pour it into your hot dish; shake a little of the cheese over the top, and brown with a salamander.

_Omelets._

should be fried in a small frying-pan, made for the purpose; with a small quant.i.ty of b.u.t.ter. Their great merit is to be thick; therefore use only half the number of whites that you do of yolks of eggs. The following ingredients are the basis of all omelets: parsley, shalot, a portion of sweet-herbs, ham, tongue, anchovy, grated cheese, shrimps, oysters, &c.