The Apsley cookery book

Fry the onion, carrot, celery, and herbs altogether in the butter. When nicely browned, shake in the flour, pour on a pint of boiling water, stirring it well all the time, and let it cook gently for half an hour, then pass it through a hair sieve. Boil the cauliflower separately until well cooked, drain it, and pour the above sauce over. Put in the oven a few minutes, and serve very hot. 129. Savoury Cheese Cakes. Ingredients. Two ounces of Rice. Two ounces mashed Potatoes. Three ounces grated Cheese. Half a pint of Milk. One tablespoonful of mixed sweet Herbs. Whites of two Eggs. Pepper to taste. Cook the rice in the milk for fifteen minutes, then add the cheese and mixed herbs. Let it boil up for five minutes longer, then add the mashed potatoes (any cold ones will do) and pepper ; whip the eggs, and add them last of all. Form into flat cakes, and roll in rusk crumbs (or white bread-crumbs), and fry in boiling Albene. 130. Savoury Fillets. Ingredients . One pint of Milk. Three ounces of ground Rice. Two ounces of Butter. Three mashed Potatoes. A grate of Onion. A little Mace. Pepper to taste. Bring the milk to boiling-point (in a double saucepan) ; mix the rice with a little of the cold milk ; add this to the hot milk, and cook with onion, mace, and butter until perfectly thick. Now add the mashed potatoes, stir thoroughly, and spread the mixture on a wetted dish, smooth over with a knife, and leave to cool. Shape into fillets, dip in egg and bread-crumbs (rusk- crumbs), and fry in boiling Albene. Serve with white or parsley sauce. [ Note . — Egg mentioned above is the white beaten with a knife on a plate.] 131. Savoury Pudding. Ingredients. A quarter of a pound of Bread raspings. Four ounces of grated Cheese. Four ounces of mashed Potatoes. Four ounces of Onion. A heaped tablespoonful of chopped Parsley. The whites of four Eggs. A quarter of a pint of Milk. One saltspoonful of Pepper. Pour the milk and the slightly-beaten whites of eggs over the bread-raspings, mix well, and put them aside for four hours or more. They must be closely covered. Now peel and slice the onion and put it into a saucepan with cold water ; let it boil up quickly, and continue to boil for a minute. Drain it, and chop it finely, and add it, with the other ingredients, to the soaked bread-raspings. Butter a mould rather thickly and fill with the mixture. Steam for three hours. 132. Savoury Rice “ Cutlets.” Ingredients . Three and a half ounces of Rice. One pint of Milk. Four ounces of Onion. A heaped tablespoonful of chopped Parsley. The whites of three Eggs. Half a pound of Bread-crumbs. Salad Oil, or Albene. Pepper. Peel and slice the onions, throw them into cold water ; let them boil up quickly, then drain and mince them. Put the rice into a double pan, boil the milk and pour it over the rice, and add the minced onion.