Have 12 pipkins with handles (they are made in
red or brown earthenware) ; boil up 1 gill of cream,
thicken it with 1 dessert-spoonful of flour; have 1
ounce of butter divided into small pieces, 1 ounce of
raspings, 36 oysters✪ Oysters and Cream. Divide the cream into the 12
pipkins; place 3 oysters in each. Sprinkle with a
little pepper, stir the oysters in, sprinkle a few
SUNDBIES.
185
Taspiugs on the top, place a few of the tiny lumps of
butter over. Put them in a moderate oven for 20
minutes. Serve in the pipkins.
460. — Oysters and Macaroni.
Boil some macaroni; when it has thoroughly
drained, lay it on a deep baking-dish ; place a thick
layer of oysters on the macaroni ; sprinkle with pepper
and lemon-juice. Moisten with cream ; place a few
more pieces of the macaroni over, then some raspings ;
finally, strew some small lumps of butter✪ Oysters and Macaroni, the size of
Barcelona nuts, and brown in a quick oven, and send
up immediately.
461. — Macaroni Mould.
Half a pound of macaroni, 4 tablespoonfuls of
grated Gruyere cheese, 1 large slice of chopped ham
(smoked preferred), 2 large chopped mushrooms.
Boil the macaroni, and drain it thoroughly. Pre-
pare 1 pint of bechamel sauce, not too thick a one;
add to the sauce all the above ingindients ; season
with pepper and salt to taste; let it all simmer
together for 10 minutes, then let it stand for 5 minutes
to cool, then beat into the mixture 3 eggs one after
another, then from 1 to 2 ounces of butter, and about
1 gill of cream✪ Macaroni Mould. Butter a mould ; put in the mixture,
and steam it for about twenty minutes. Turn it out.
186
WHOLESOME COOKEET.
/
pour round it some bdchamel sauce, and garnish with \
button mushrooms or fried sippets.
462. — Directions for Boiling Macaroni.
To 3 pints of water, or stock, or milk, allow 3
ounces of macaroni and half a teaspoonful of salt, the
macaroni to be put in when the water boils, and then
boil three-quarters of an hour ; take it out, and pour
cold water over to chill it at once, allow it to drain.
The stock or milk can be used as stock for vegetable
soup.
463. — Sauce for Roasts.
1 teaspoonful of anchovy paste, or 1 pounded
anchovy, 1 chopped chive, the juice of 1 lemon
(moderate sized), 1 wine-glassful of claret. Simmer
together with 1 wine-glassful of stock. Add to the
gravy of the roast.
464. — Sauce for Salads.
6 tablespoonfuls of oil, 1 of French vinegar, a
quarter of a teaspoonful of anchovy paste, half a clove
of garlic, pepper and salt to taste. Mix thoroughly
together ; remove the garlic before dressing your salad
with this mixture.
N.B. — You may have to vary the amount of
vinegar, according to the strength of the vinegar used..
I
SUNDRIES.
187
465. — Sharp Sauce.
1^ teaspoonful of freshly made mustard, 2 yolks
of hard-boiled eggs pounded, about 1 teaspoonful each
of finely chopped parsley, tarragon, and chervil, pepper
and salt to taste. Mix all very thoroughly together
with oil first, and next Avith vinegar. The amount of
A’inegar Avill vary according to which vinegar is used.
N.B. — The chopped, hard-boiled whites of eggs can
bo added at the last if liked.
This sauce can be used with cold meats, birds,
vegetables, or fish.
466. — Dutch Sauce for Fish.
Beat the yolks of 3 eggs thoroughly, then beat in
Page 67 · 3 recipe records on this page
Presented as published in 1887. 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
Have 12 pipkins with handles (they are made in red or brown earthenware) ; boil up 1 gill of cream, thicken it with 1 dessert-spoonful of flour; have 1 ounce of butter divided into small pieces, 1 ounce of raspings, 36 oysters. Divide the cream into the 12 pipkins; place 3 oysters in each. Sprinkle with a little pepper, stir the oysters in, sprinkle a few
raspings on the top, place a few of the tiny lumps of butter over. Put them in a moderate oven for 20 minutes. Serve in the pipkins.
460. — Oysters and Macaroni.
Boil some macaroni; when it has thoroughly drained, lay it on a deep baking-dish ; place a thick layer of oysters on the macaroni ; sprinkle with pepper and lemon-juice. Moisten with cream ; place a few more pieces of the macaroni over, then some raspings ; finally, strew some small lumps of butter, the size of Barcelona nuts, and brown in a quick oven, and send up immediately.
461. — Macaroni Mould.
Half a pound of macaroni, 4 tablespoonfuls of grated Gruyere cheese, 1 large slice of chopped ham (smoked preferred), 2 large chopped mushrooms.
Boil the macaroni, and drain it thoroughly. Prepare 1 pint of bechamel sauce, not too thick a one; add to the sauce all the above ingredients ; season with pepper and salt to taste; let it all simmer together for 10 minutes, then let it stand for 5 minutes to cool, then beat into the mixture 3 eggs one after another, then from 1 to 2 ounces of butter, and about 1 gill of cream. Butter a mould ; put in the mixture, and steam it for about twenty minutes. Turn it out.
/
pour round it some béchamel sauce, and garnish with \
button mushrooms or fried sippets.
462. — Directions for Boiling Macaroni.
To 3 pints of water, or stock, or milk, allow 3 ounces of macaroni and half a teaspoonful of salt, the macaroni to be put in when the water boils, and then boil three-quarters of an hour ; take it out, and pour cold water over to chill it at once, allow it to drain.
The stock or milk can be used as stock for vegetable soup.
463. — Sauce for Roasts.
1 teaspoonful of anchovy paste, or 1 pounded anchovy, 1 chopped chive, the juice of 1 lemon (moderate sized), 1 wine-glassful of claret. Simmer together with 1 wine-glassful of stock. Add to the gravy of the roast.
464. — Sauce for Salads.
6 tablespoonfuls of oil, 1 of French vinegar, a quarter of a teaspoonful of anchovy paste, half a clove of garlic, pepper and salt to taste. Mix thoroughly together ; remove the garlic before dressing your salad with this mixture.
N.B. — You may have to vary the amount of vinegar, according to the strength of the vinegar used..
465. — Sharp Sauce.
1^ teaspoonful of freshly made mustard, 2 yolks of hard-boiled eggs pounded, about 1 teaspoonful each of finely chopped parsley, tarragon, and chervil, pepper and salt to taste. Mix all very thoroughly together with oil first, and next Avith vinegar. The amount of A’inegar Avill vary according to which vinegar is used.
N.B. — The chopped, hard-boiled whites of eggs can bo added at the last if liked.
This sauce can be used with cold meats, birds, vegetables, or fish.
466. — Dutch Sauce for Fish.
Beat the yolks of 3 eggs thoroughly, then beat in
Records on this page
Oysters and CreamOysters and MacaroniMacaroni Mould