Artizan recipes

Boil the milk with the lemon peel, sugar and salt in it, dip the pieces of bread in the milk, break the egg and beat it up, and dip the bread also in the egg ; then fry the pieces a nice light brown in the butter, sprinkle over with castor sugar, or put some jam on the top and serve very hot. Cambridge Pudding. Ingredients. One pound of Flour. One and a half pints of skimmed Milk. One Egg. Two ounces of Sugar. Half-pound of Apples peeled and sliced. Make a smooth batter of the flour, milk and egg, add the sugar and the apples. Grease a basin, pour in the mixture, tie a floured cloth over the top, and boil for two hours. You can use any fruit you like instead of apples. Curate’s Pudding. Ingredients. One pound of cooked Potatoes. Two ounces of Butter. Five ounces of loaf Sugar. Two Eggs. Two Lemons. A little Salt. While the potatoes are hot, rub them through a sieve, add the butter, melted, to the potatoes. Rub the rinds of the lemons on a lump of sugar, and add to the potato mixture, also the two eggs beaten up with a pinch of salt and the juice of the two lemons. Stir these ingredients all well together, put them into a buttered tin or pie dish, bake in a moderate oven about thirty minutes ; turn out on to a dish, and serve very hot. Rice Shape. Ingredients. Half-pound Rice. One quart of Milk. Three Eggs. Two ounces castor Sugar. Rind of a Lemon or a few drops of Vanilla. Wash the rice in cold water, then boil it very slowly in a quart of milk with the rind of the lemon cut very thin ; when the rice G is quite cooked take it off the fire and let it cool a little, sweeten it to taste and add the three eggs beaten up. Take a mould, melt the sugar and run it, when melted thoroughly, all over the mould, being careful to leave no part of it uncoated with sugar, pour the rice into the mould ; cover it over with buttered paper, and bake it for about half an hour ; then turn it out and pour a custard round it, not over it. Serve hot or cold. Windsor Pudding. Ingredients. One pound Suet. Six Eggs. One pound of Bread Crumbs. Quarter-pound Flour. Half-pound Peel. One pound Currants. Half-pound moist Sugar. Four raw Potatoes and four raw Carrots grated. Mix all iogether and boil four or five hours. Yorkshire Pudding. Ingredients. Four ounces of Flour. One Egg. Half-pint of Milk. Break the egg into the flour, with a little of the milk, and stir till quite smooth ; add the rest of the milk by degrees. Put the pudding-lin under the meat you are roasting to catch some of the dripping, then pour in the pudding and bake half an hour. When done, cut into nice square pieces, put on a dish and serve. »3 EGGS, SAVOURIES, & BREAK- FAST DISHES. Curried Eggs. Ingredients. One ounce of Butter. Half Apple. One teaspoonful of Curry Powder. Gill of Stock. One dessertspoonful of Flour. Two Eggs. Half Onion. Fry some apple and onion, then stir in the curry powder and flour, and the stock ; simmer for fifteen minutes. Boil the eggs hard, and cut in six pieces ; warm half the pieces in the curry. Arrange the remaining half in a circle or dish ; pour the curry in the centre of the eggs, or a border of rice. Eggs sur le plat. Ingredients. Three Eggs. One ounce of Butter. Salt and Pepper.