Ham and Savoury Custard. — Prepare some cro'dtons and
put on little slices of ham the same size and shape as the
croutons and keep them hot. Make a custard with the
yolks of two eggs and the white of one, with a gill of pale
stock, pepper, and salt✪ Ham and Savoury Custard, and pour it into little cups or small
gallipots, set them in a pan of boiling water, and keep
boiling for fifteen minutes. When quite firm turn out and
place one on each croiiton^ the custard flavoured well with
shallot is an improvement many people think.
Indian Cheese Savoury {Mrs. Grace Johnson). — Well
mix two tablespoonfuls of Coombe's Eureka flour with
enough milk to make it the consistency of cream, add the
yolks of four eggs well beaten, three ounces of Parmesan
cheese, some chopped parsley, and one chopped green chilly ;
salt to taste✪ Indian Cheese Savoury. Beat the whites of the eggs to a stiff" froth,
mix it with the rest gradually, pour it into a well-greased
souffle dish, and bake in the oven till set and of a nice
golden brown colour. Send it to table directly, as it falls
when cool.
Leeky Pie. — Cut up a dozen leeks, put them to boil with
enough water to cover them. When boiled strain off* the
water, season with salt and pepper to taste, put them in a
pudding-dish, pour over one half -pint of buttermilk and a
beaten egg✪ Leeky Pie. Cover with ordinary paste and bake.
Macaroni a la Capellita {Italian). The macaroni used
by the natives is in irregularly shaped chips, and is cooked
in beef stock with the addition of cheese or tomatoes. An
onion is browned in the fryiug-pan to impart to the
macaroni that sowp^on of flavour which is scarcely per-
ceptible. Take one pint of flour and two well-beaten eggs,
mix these together with the measure of one-half an egg-shell
full of cold water, the shell cut across the middle as near as
possible; sprinkle in a quarter of a teaspoonful of salt.
The dough should be dry and stiff". Roll out thin, almost
as thin as the blade of a knife. From this dough cut out
pieces a little larger than a five-shilling piece (the top
SAVOURIES
167
of a small tin box will answer). Have ready a small half-
bowlful of rich game or meat chopped fine. A mixture of
meats is best, and must be well cooked and well chopped.
Beat into it one whole egg, and one tablespoonful of
grated cheese✪ Macaroni a la Capellita. In the centre of each capellita of dough put
half a teaspoonful of meat ; gather it up bag fashion with
the left hand, and with the right give the dough a twist so
as to enclose the meat safely. Then flatten at the edge like
the brim of a hat, and leave it on the moulding board till
all the dough has been used. Then take some well-seasoned
and rich soup just coming to the boil, drop in the cup-
shaped macaroni carefully one by one, so that the twisted
parts are uppermost and the flat rims downwards. They
must not jump about or touch each other in the cooking.
Twenty minutes ought to cook the dough. If required
cold, let them cool in the dish in which they are cooked,
and if hot, let them be heated.
Page 116 · 4 recipe records on this page
Presented as published in 1898. 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
Ham and Savoury Custard. — Prepare some cro'dtons and put on little slices of ham the same size and shape as the croutons and keep them hot. Make a custard with the yolks of two eggs and the white of one, with a gill of pale stock, pepper, and salt, and pour it into little cups or small gallipots, set them in a pan of boiling water, and keep boiling for fifteen minutes. When quite firm turn out and place one on each crouton, the custard flavoured well with shallot is an improvement many people think.
Indian Cheese Savoury (Mrs. Grace Johnson). — Well mix two tablespoonfuls of Coombe's Eureka flour with enough milk to make it the consistency of cream, add the yolks of four eggs well beaten, three ounces of Parmesan cheese, some chopped parsley, and one chopped green chilly ; salt to taste. Beat the whites of the eggs to a stiff froth, mix it with the rest gradually, pour it into a well-greased souffle dish, and bake in the oven till set and of a nice golden brown colour. Send it to table directly, as it falls when cool.
Leeky Pie. — Cut up a dozen leeks, put them to boil with enough water to cover them. When boiled strain off the water, season with salt and pepper to taste, put them in a pudding-dish, pour over one half -pint of buttermilk and a beaten egg. Cover with ordinary paste and bake.
Macaroni a la Capellita (Italian). The macaroni used by the natives is in irregularly shaped chips, and is cooked in beef stock with the addition of cheese or tomatoes. An onion is browned in the frying-pan to impart to the macaroni that soupçon of flavour which is scarcely perceptible. Take one pint of flour and two well-beaten eggs, mix these together with the measure of one-half an egg-shell full of cold water, the shell cut across the middle as near as possible; sprinkle in a quarter of a teaspoonful of salt. The dough should be dry and stiff. Roll out thin, almost as thin as the blade of a knife. From this dough cut out pieces a little larger than a five-shilling piece (the top
of a small tin box will answer). Have ready a small halfbowlful of rich game or meat chopped fine. A mixture of meats is best, and must be well cooked and well chopped. Beat into it one whole egg, and one tablespoonful of grated cheese. In the centre of each capellita of dough put half a teaspoonful of meat ; gather it up bag fashion with the left hand, and with the right give the dough a twist so as to enclose the meat safely. Then flatten at the edge like the brim of a hat, and leave it on the moulding board till all the dough has been used. Then take some well-seasoned and rich soup just coming to the boil, drop in the cupshaped macaroni carefully one by one, so that the twisted parts are uppermost and the flat rims downwards. They must not jump about or touch each other in the cooking. Twenty minutes ought to cook the dough. If required cold, let them cool in the dish in which they are cooked, and if hot, let them be heated.
Records on this page
Ham and Savoury CustardIndian Cheese SavouryLeeky PieMacaroni a la Capellita