Artizan recipes

Rub the potatoes through a wire sieve and stir into them the grated cheese. Melt the butter, stir it into the potatoes with the milk and mash them quite soft, add pepper and salt to taste. Fill some patty-pans with the mashed potato and brown them in the oven, brush them over while hot with a little butter and grated cheese, serve in the patty pans. Stewed Lentils. Ingredients. Half pint of Brown Lentils. One ounce of Butter. One gill of Stock. One Onion. Pepper and Salt. Soak the lentils all night. Put them into a saucepan, with cold water enough to cover them, and a teaspoonful of salt ; let them boil gently for one hour, with the lid off, till all the water is gone. Slice the onion, and fry it in one ounce of fat in a saucepan ; when the lentils are quite tender put them into the saucepan with the butter, and one gill of stock. Season with pepper and salt, and stir over the fire for ten minutes. Stewed Spanish Onion. Ingredients. One Spanish Onion. Quarter of a pint of Milk. Half an ounce of Flour. One ounce of Butter. Pepper and Salt. Skin the onion, put it into boiling water, and boil till quite tender from one to two hours, according to size ; pour away the water. Mix the butter and flour together in a stewpan over the fire, and when it is well mixed stir in the milk, add pepper and salt, and boil five minutes. Let the onion get thoroughly hot in the sauce, and serve in a vegetable dish. PUDDINGS & SWEET DISHES. Apple Amber. Ingredients. Six ounces of Bread-crumbs. T wo ounces of Flour. Four ounces of Suet. Three-quarters of a pound of Apples. Two ounces of castor Sugar. One Lemon. Nutmeg. Two Eggs. Half an ounce of Fat. Chop the suet up finely, and mix it with the flour. Peel the apples, cut out the core, and chop them up. Add the breadcrumbs, sugar, and chopped apple to the flour and suet, also some grated lemon peel and nutmeg. Break the eggs into a separate basin, add them to the other ingredients, and mix well together. Grease a pint mould with the fat, and pour in the mixture. Tie a cloth over the top, and boil for three hours. Apple Charlotte. No. 1. Ingredients. Two pounds of Apples. Half a pound of Loaf Sugar. The rind of one Lemon. Bread and clarified Butter. Peel the apples and slice them into a stewpan, with some sugar and water ; then add the lemon-rind, and let them boil for one hour and a half, stirring it occasionally; then take out the lemon rind. Dip a round of crumb of bread, cut in quarters, into the clarified butter, and place them at the bottom of a mould ; then dip some strips of bread into the butter, and put them round the sides of the mould, and pour the apple into the middle of the mould. Take a whole round of bread dipped in butter and place it cn the top, and bake for three-quarters of an hour. Apple Charlotte. No. 2. Ingredients. One pound of Apples. Four ounces of Suet. Six ounces of Bread-crumbs. Quarter of a pound of Sugar. One Lemon. Peel, core, and cut up the apples ; chop the suet up very finely, rub the bread-crumbs through a sieve, and grate the rind of the lemon. Grease a pie-dish, mix the suet and bread-crumbs together, sprinkle the sugar and grated lemon-rind over the apples. Fill the pie-dish with alternate layers of the mixed suet and crumbs and the apples. Bake in a moderate oven one hour. Baked Apple Dumplings. Ingredients.