Artizan recipes

Wash the rice, and boil it in the milk till quite tender, add the pepper and salt. Butter a dish, spread half the rice on it, sprinkle half the cheese on it ; add the rest of the rice, sprinkle over it the rest of the cheese, put the butter on the top in small pieces, and brown in a quick oven. Savoury Omelet. Ingredients. Two Eggs. One ounce of Butter. Salt, Pepper, and chopped Parsley. Break the eggs into a basin and beat lightly together, just enough to mix them thoroughly ; sprinkle in the chopped parsley, pepper and salt. Have the butter quite hot in the omelet-pan, pour in the eggs, stir quickly to prevent the mixture from sticking or burning. As soon as the edges are set, fold it over towards the handle of pan with your spoon, cook lightly for a moment, turn it on to a hot dish and serve. About a teaspoonful of very finely-chopped parsley is enough ; and a morsel of shallot and grated ham may be added if liked. To Poach an Egg. Ingredients. One Egg. One pint of Water. One teaspoonful of Salt. Two or three drops of Lemon-juice. Put the water, salt and lemon-juice into a stewpan, and bring to the boil. Break the egg carefully into the boiling water. Keep the pan simmering till the white is quite set, about a minute and a half. Take it gently up with a slice, cut away the ragged edges, and serve on toast with slices of ham or bacon, or on spinach. Toast and Eggs. Ingredients. Two Eggs. Two ounces of Fresh Butter. Salt and Pepper. Break the eggs into a small stewpan, add the salt, pepper, and butter ; set the stewpan over a moderate fire, and stir the eggs round with a wooden spoon, being careful to keep every particle in motion, until the whole has become a smooth and delicate thickish paste ; have ready a convenient sized piece of toast, pour the eggs upon it, and serve immediately. Macaroni Cheese. Ingredients. Quarter of a pound of Macaroni. Half a pint of Milk. Three ounces of grated Cheese. One ounce of Butter. Half an ounce of Flour. Salt and Cayenne Pepper. One teaspoonful of made Mustard. Put a saucepan of water on the fire to boil ; put in the macaroni with one teaspoonful of salt, and boil till tender ; then take out the macaroni, cut it up into convenient pieces, and throw the water away. Melt one ounce of butter, stir in the flour, and add the milk and seasoning. Boil it well, put in the macaroni, let it cool a little, then add half the cheese. Turn it out on to a greased dish or tin, put the rest of the cheese over it; brown it with a salamander, or put it in the oven for ten minutes. Garnish with sippets of fried bread. Grilled Mushrooms. Ingredients. Large Mushrooms. Butter, Pepper, and Salt. Peel the mushrooms, and cut off the stalks ; put them on a gridiron, sprinkle a little pepper and salt on them and grill them for about ten minutes in front of a clear fire, putting the outside of the mushrooms towards the fire and not turning them. When cooked serve on a hot dish with a little piece of butter on each. Stewed Mushrooms. Ingredients. One pint of Button Mushrooms. One ounce of Flour. One and a half ounce of Butter. Half a teaspoonful of Lemon Juice. Half a pint of White Stock (Second Stock will do). Pepper and Salt.