The Apsley cookery book

Boil the vermicelli in plenty of slightly salted water for twenty minutes. Slice the onions and put them in cold water, bring them to boiling-point as quickly as possible, then drain them and mince them finely. Now fry them in the butter a nice brown — not too dark — and stir them into the water, which must be boiling. Add the black peppercorns (tied in muslin) and simmer for half an hour. Take out the peppercorns and squeeze the muslin to extract all the flavour. Drain the vermicelli and add it to the soup. Place the grated cheese in a warm soup tureen. Boil up the soup and stir it into the cheese. Serve immediately. 44. Vermicelli Soup (No. 2). Ingredients. One quart of Milk. I One Onion. Half a pound of Vermicelli. | One tablespoonful of Cream. Wash the vermicelli and boil it until tender in boiling water, drain it. Put the milk into a double saucepan with the onion (which must first be scalded with boiling water) and boil for twenty minutes ; take the onion out and pour the milk over the vermicelli and return it to the saucepan, and let it simmer for ten minutes. Add the cream last thing, and serve very hot with croutons. 45. American Corn Rissoles. Ingredients . One pint of American Corn. One tablespoonful of Cream. Whites of two Eggs. Yolk of one Egg (not more than six hours old). One ounce of Apsley Rusks. Cook the corn for one hour in a double saucepan, when cool add the cream, eggs, and rusk crumbs ; beat all well together, form into cakes, and fry in boiling Albene until a golden brown. 46. Apsley Duck. Ingredients. One nice Vegetable Marrow. Six ounces of Bread-crumbs (white). Half a grated Spanish Onion. Four Sage leaves. Pepper. White of one Egg. Peel the marrow evenly and remove one end and take out all the seeds, then fill up with the following mixture : Bread-crumbs, grated onion (scald the onion well first), sage, and plenty of pepper. Mix well together and bind with the well -beaten white of egg. Fill the marrow and bake in a moderate oven for one and a half hours. Baste well with butter. Serve with apple sauce and brown gravy. 47. Artichokes (Jerusalem), Scalloped. Ingredients. One pound of Artichokes. A quarter of a pound of grated Parmesan Cheese. Four tablespoonfuls of Breadcrumbs. Two ounces of Butter. Pepper. Wash and pare the artichokes, boil them until quite tender, which should be in twenty minutes. Press all the water from them and rub them through a sieve. Now beat in one ounce of the butter and season them with pepper. Butter either a French baking-dish, or sufficient china scallop shells to hold the mixture — room must be left in each shell for the Parmesan and bread-crumbs. If a dish has been used, sprinkle the Parmesan evenly over the artichoke puree, and then the bread-crumbs in the same way. Break up the remaining ounce of butter in bits, and scatter them over the dish. If the scallop shells are used the Parmesan, bread-crumbs and butter must be divided according to the number of scallops. They should be browned nicely in a quick oven. 48. Bread and Onion Pudding. Ingredients. Quarter of a pound of Bread raspings. A teaspoonful of Sage. Half a pound of Onions. The whites of two Eggs . Half a pint of Milk. One ounce of Butter. Pepper.