Tomato omelette

 Put two yolks of eggs into a basin, a teaspoonful of flour, pepper and salt, a little scraped onion, a little lemon rind, and a teacupful of milk. Cut up a tomato in slices; whip the whites of the eggs to a stiff froth, then add the sliced tomato to the mixture; mix in lightly the whites of the eggs. Have ready in a frying-pan two ounces of butter, hot; cook over a slow fire for ten minutes, stirring a little. When set, brown the top in front of the fire; roll it in the shape of an olive, and serve very hot.

Turbot fillet a la Cardinal

Have ready half a pint of mock mayonnaise, in which three leaves of white gelatine has been dissolved; when almost cold, cover each fillet carefully with mock mayonnaise, then chop the coral of a hen lobster. When set, edge each fillet around with coral and dish up on a bed of lettuce finely shredded, then put a border of lettuce around the dish and a little in the centre. Split the tail of a small lobster and dish up on the lettuce in the centre, and decorate around with the small claws of a lobster; put on each fillet a small leaf of aspic jelly. If lobster is not obtainable for these dishes, take the yolks of a couple of boiled eggs and colour it with a few drops of carmine ; pass it through a sieve on to a plate, and put into the oven. Let it get thoroughly dry without browning it, then rub it well together. It should be a bright coral colour. The spawn of the lobster dried and pounded will do for these dishes.

Green Pea Soup

Put the shells of a peck of peas into a large pan with a quarter of a pound of fat bacon sliced, three onions, a handful of parsley, a bunch of mint, a dessertspoonful of salt, one of sugar, a little pepper, a bunch of savoury herbs, and two quarts of stock. Let them simmer for three hours. When quite tender pass it through a fine wire sieve, previously having boiled a good handful of spinach, and if spinach is not obtainable, a good handful of green cabbage will do as well. This should be passed through with the other ingredients. Add to it a pint of new milk, and a teaspoonful of cornflour mixed with milk. Bring to the boil, stirring all the time with two tablespoonfuls of green peas cooked, and a teaspoonful of Worcester sauce. Serve hot.

Mulligatawny Soup (Clear)

 

Make a second stock from the bones, boil it, adding fresh vegetables, filling the stock pot with water, and adding any other bones you may have to it. Let it simmer all day, then strain it off and add the bones of a raw rabbit chopped up, which some entrees have been prepared from. For two quarts of clear Mulligatawny there should be three quarts of stock put into the sauce- pan, three large apples sliced, four large onions, and a • bunch of savoury herbs, a little celery, and the whites and shells of two eggs, and a pound of beef (which should pass through the mincing machine), one table- spoonful of curry powder seasoned with salt to taste. Stir over the fire until boiled, then let it simmer for three hours. It is necessary to keep the soup simmering the whole of the time on the fire, as it should be very clear and bright. Strain it through a sieve, put into it a few small quenelles of rabbit formed with a teaspoon, and some boiled rice, served on a napkin. It can also be served with some chicken or any white meat cut into dice, and a little picked chervil or parsley. Serve very hot. All clear soups should be freed from fat with paper.

Eggs in aspic

Boil the eggs hard and make an aspic jelly with three ounces of white-leaf gelatine, one quart of stock or water. The stock that a rabbit or chicken has been boiled in makes a nice aspic. If water is used; a tea spoonful of Liebig’s must be added, a bunch of savoury herbs, carrot, and onion, a little celery, a teaspoonful of Worcester sauce, a bay leaf, salt, and the white of an egg; whisk over the fire until it comes to the boil, then add a teaspoonful of vinegar and one lump of loaf sugar. Let it stand for three minutes, when it should be quite clear. Strain it through a napkin. Settle in the bottom of a dariol mould, and decorate with a little truffle and tomato. Cut the eggs in halves and put the yolk side to the bottom. Put about a teaspoonful of aspic to set it. When the eggs are set in the bottom, fill the mould up with aspic and let it set quite firm. Dip into hot water and turn out on a dish, and chop aspic and put around. Serve for second course or supper dish.

Pressed beef

 Take ten pounds of brisket or ribs of beef, a pound of common salt, a wineglass of vinegar, two ounces of salt- petre, half a pound of moist sugar, a dozen bay leaves, half an ounce of cloves, the same of mace, and of pepper corns, three cloves of garlic pound the saltpetre and mix with the salt. Warm this mixture, then rub well into the beef (this is best done in a deep, large dish). Turn every day for a fortnight, then wash off the spice, put into a pot and just cover with water. Place slices of mixed vegetables into the pot with it, and a few bay leaves. Let it simmer four hours, then bone it and press it in a Yorkshire tin with a baking sheet over the top. When quite cold, trim it and glaze it. Decorate with aspic jelly and parsley.

Roast Fillet of Veal

 Take a fillet of veal - ten pounds - and stuff it with a good veal stuffing; put it into a baking tin and roast it for two hours, baste it well when done. Dish up and make a nice brown gravy from the dripping tin ; after the fat has been strained away put in a tablespoonful of flour, the juice of a lemon, a little salt and pepper, a little browning and a little water. Stir over the fire until it thickens, then strain it over the veal; send to table with rolls of bacon and slices of tomato around.

Milk or french bread

Ingredients: Three pounds of flour (pastry whites), one ounce of German yeast, a teaspoonful of castor sugar, one of salt, and sufficient milk to make it into dough. 

Put the flour into a basin, make a hole in the centre; put the yeast into a breakfastcup with the sugar; nearly fill the cup with milk and water, equal quantities, which should be lukewarm. Dissolve it by stirring, then pour it into the hole in the flour, and stir a little flour to make a sponge. Let it stand for half an hour. Have some lukewarm milk (if cold it will spoil the sponge), mix the dough into a stiff paste. Knead well, put it back into the basin, cut across the top, and put it into a warm place to rise (for about an hour). When well risen (it should rise to double the quantity), take it out on to the paste-board, well knead it, and make it into loaves. The quantity given should make three nice loaves. This also makes nice breakfast or dinner rolls. When the loaves or rolls are made into shape, they should be put on to a baking sheet and placed over a pan of hot water or on the plate rack, or a very cool oven. Bake for one hour in a moderate oven. A nice tea cake can be made from this bread by adding a little teaspoonful of sugar, and the yolk of one egg. Take about half a pound of dough and the above ingredients. Beat the cake well with the hand ; butter the tea-cake tins and put in the tea cakes (this quantity will make two). Place them in a warm place to rise, then bake about twenty minutes. A bread cake can be made from this dough by taking two pounds of dough, quarter of pound of lard or butter, the same of currants or sultanas, quarter of pound of mixed peel, the grated rind of a lemon, the yolks of two eggs, a dash of allspice. Warm the butter, put the dough into a basin, then add the butter and sugar, and egg, then the fruit, cutting the peel fine. Mix well together. Have ready a buttered cake tin, which should be warm. Stand the tin in a warm place, to let the cake rise. Bake in a moderately hot oven for an hour. These are excellent eaten hot for tea.

Bread Rolls, Scones or Teacakes

One pound of Vienna flour, one ounce of butter, half an ounce of compressed yeast, half a teaspoonful of salt, the same of castor sugar, one egg, and half a pint of milk. Put the yeast and sugar into a small basin, stir with a wooden spoon until it is mixed. Add a table- spoonful of flour, and half the milk, which should be slightly warmed. Stand the basin in a warm place for ten minutes for the yeast to rise (this is called the sponge). In the meantime put the flour in a mixing basin with the salt and butter. Rub the butter well into the flour with the fingers. Beat up the egg lightly, stir it to the rest of the tepid milk. Afterwards mix the egg and milk with the yeast sponge. Make a hole in the middle of the flour, pour in the liquid, and with a spoon gradually work the flour into a smooth dough. Knead it a little, cover the basin with a cloth, and stand in a warm place for an hour (or rather more) for the dough to rise. If it rises very quickly, push it down again with the hands. This may be done a time or two during the hour, and will help to make the bread light. Turn the dough on to a floured board, flour the hands, and knead it until it is perfectly smooth and elastic to the touch. It will take from five to ten minutes. Kneading is a continual turning of the outer edges of the dough into the middle, and pressing it down with the hands. Shape the dough into two or three loaves. Vienna Bread is generally made into pointed loaves with three crossway gashes across the middle, or with a plait. When shaped, place the loaves on a floured tin; set this on a pan of boiling water for the head to rise (from ten to twenty minutes). Next, bake in a well-heated oven. The loaves take from thirty to forty minutes to bake. If they sound hollow, when tapped with the hand, they are cooked. They should be set on end, or placed on a sieve till cold.

Baked sole

Take a nice large lemon sole and trim it nicely, wipe it, and brush it over with some hot dripping or butter, sprinkle over it some pepper and saly, and a little chopped onion. Sift a good coat of brown breadcrumbs over the top, put the sole on a baking sheet and bake for half an hour. When done, dish up on a napkin or paper, and send Hollandaise sauce to table with it.

Stewed Steak

Put the steak in a saucepan with an ounce of dripping, one sliced onion, two or three bay leaves, and a few cloves. Fry the steak in this until browned both sides, then put in all kinds of vegetables and a very little water and a little browning. Let the steak stew for an hour and a half with a little pepper and salt, a little Worcester sauce and a little ketchup. When done, remove the steak from the saucepan and skim off all the fat from the gravy. Take a good teaspocnful of cornflour, mix it w ith a little water and thicken the gravy with it. See that it is nicely seasoned. Have the steak ready on a hot dish and strain the gravy over. Decorate with some nicely cut vegetables, such as carrots, turnips and onions.

Boiled powl

Pluck, draw and singe the fowl—truss it for boiling with the drumsticks put in the sides—the legs should be cut off. Boil it in sufficient water to half cover it. Add an onion, a carrot, a bay leaf, a little salt. Boil for an hour. Put two ounces of beef dripping or butter, one of flour, into a saucepan. Stir over the fire for one or two minutes, then add sufficient stock (in which the fowl has been boiled) to make a thick paste; add enough milk to make it into a white sauce, which should be nicely glazed. Put around some green peas or a macedoine of vegetables.