The Apsley cookery book

Thicken with either the white roux or corn flour. Serve very hot with croutons or pieces of toast. 82. Forcemeat. Ingredients . Four ounces of Bread-crumbs. An Onion as large as a hazel-nut. A dessertspoonful of chopped Parsley. A teaspoonful of Flour. One ounce of Butter The white of one Egg. Half a saltspoonful of grated Lemon rind. Half a teacupful of Milk. A very little Nutmeg. Pepper. Put the bread-crumbs in a bowl. Slice the onion very thin, mince it very fine ; add it to the bread-crumbs with the parsley, lemon rind, nutmeg, flour, and pepper. Two saltspoonfuls of salt and half a saltspoonful of pepper would be sufficient for most people, Now make the milk hot and add the butter, and when it has melted pour it over the bread-crumbs, &c. Beat the white of egg slightly and add it to the other ingredients. Stir well, and taste to see whether it is sufficiently seasoned ; if not, add more seasoning. The mixture will now be ready for use. 83. Gnochi. Ingredients. One pint of Milk. I Quarter of a pound of One pint of Water. j Semolina. Boil the milk and water together in a double saucepan, sprinkle in the semolina, slowly stirring all the time, for three-quarters of an hour. Turn out to cool in a flat dish. When cold cut into shapes, cover each with bread-crumbs and flour, and fry in boiling Albene. A tablespoonful of sweet herbs may be added if liked, or a flavouring of onion. 84. Hot Pot. Ingredients. One pound and a half of Potatoes. Three-quarters of a pound of Onions. One small Tomato. Pepper. One tablespoonful of chopped Parsley. One ounce of Butter. A quarter of a pint of Milk. The onions and potatoes must both be weighed after they are peeled. Slice the onions and potatoes and throw them into cold water. Bring them quickly to boiling-point, and let them boil one minute, not more, then drain them. Put them into a baking-dish with the tomato, which must be skinned and sliced. Add the chopped parsley, which must be sprinkled over the potatoes and onions and mixed in. Season nicely with pepper — as much pepper as will lie on a threepenny - piece would be right for most people. Pour in the milk and break up the butter in bits, and place it over the top. It can be baked in a covered baking-dish or an ordinary pie-dish, and will take two hours to cook in a moderate oven. 85. Irish Stew (No. i). Ingredients . Twelve good potatoes. I Two ounces of Butter. Six large Onions. I A little Parsley. One Carrot. | Pepper to taste. Cut up the potatoes in one-inch squares ; well scald and cut up the onions, chop up the carrot and parsley ; boil all together in a pint of water until the vegetables are cooked, but not pulped. Add the seasoning and butter fifteen minutes before serving. 86. Irish Stew (No. 2). Ingredients. Three pounds of Potatoes. Three large Spanish Onions. One large Cauliflower. Two Turnips. Two ounces of Butter. One ounce of Pearl Barley. A pint and a half of Water. Pepper to taste.