Middle class cookery book

1 Tablespoon ful Cream Lemon Juice, Cayenne, Salt Melt the butter in a saucepan, stir in the flour, and add the milk. Let it boil, then add the cream ; stir in the sardines, which must be boned and skinned ; put in the lemon juice, cayenne, salt. Put the mixture in a buttered scallop tin, cover with brown bread crumbs (see “ Chapel lire,” p. 133), and bake. Oxford Toast 1 Teaspoon ful Worcester Sauce 1 ,, Harvey ,, 1 ,, Anchovy ,, Mix the sauces, pepper, 1 lb. Chopped Bcof (cooked) 1 Egg Pepper and Salt to taste and salt with the finely MIDDLE CLASS COOKERY BOOK PART II 90 chopped beef, and stir over a slow fire till the mixture is very hot. Separate the yolk from the white of the ew • add the yolk to the chopped beef, stir all togethe and* serve on buttered toast. Never let the mixture boil. Mushrooms cooked in the Oven Wipe and peel the mushrooms, which should be lame and all much of the same size. Remove the stalk, , put a piece of butter into the centre of ^ch mushroom Lnn 1 lhtle neooer ; butter a dish or tin , put tne mushrooms on it ; cover closely with another dish ; put ToL, and bake for twenty minutes or hart an hour Slip the dish on to another, and send to table as hot at possible. Save the stalks to flavour « or gravy. Mushrooms should be cooked soon after y are gathered. Broiled Mushrooms Wipe peel, and take the stalks from the mushrooms ; heat and butter the gridiron; put the mushroom^on turn them once. When done pu a ^ the centre of each, pepper, and salt ^ „ 36\ before the fire ; serve very hot (see Broilin0, p. Poached Eggs buttered toast. chap, vi BREAKFAST DISHES AND ENTREES 91 Overturned Eggs 2 Eggs J oz. Chapelnre 1 oz. Butter 2 Slices of Buttered Toast Butter two patty pans, and cover them with the chapelure (see “ Chapelure,” p. 133). Break the eggs, one at a time, into a cup, being careful not to mix the yolk and white together. Turn each egg as it is broken, gently from the cup into a patty pan, and bake them in a hot oven for a few minutes till the white is set. Turn the eggs out on to the buttered toast, and serve hot. Tomatoes and Eggs 2 Large Tomatoes I 1 oz. Butter 2 Bggs I Pepper and Salt to taste Put the tomatoes into a basin of boiling water j let them stand for two minutes, then peel them and cut into slices. Put them into a saucepan with the butter, pepper, and salt ; let them stew gently for fifteen minutes. Beat up the eggs, add them to the tomatoes, and stir the mixture with a wooden spoon over the fire till it is thick. Serve hot. Fried Eggs These are generally sent to table with fried bacon. After the rashers have been taken from the pan, break the eggs separately into a cup, slip each egg into the hot fat, and fry till the white is thoroughly set. Serve on the rashers of bacon. Mumbled Eggs \ Teaspoon fill Salt 2 Slices of Buttered Toast . butter and salt into a clean saucepan, break In. the eggs,_ and stir all together one way until the mixture begins to get solid. Care must be taken that 1 oz. Butter 92 MIDDLE CLASS COOKERY BOOK PART II the eggs do not become hard ; the mixture should be the consistency of good butter. Serve on the slices of toast. Savoury Eggs 3 Eggs I 1 Dessertspoonful Minced Parsley Small Quantity Cold Ham | 1 Teaspoonful Minced Onion £ Teaspoonful Pepper