Chop finely some parsley, and mix with it a teaspoonful of auchovy
essence and a few drops of lemon juice. Cut thin slices of bread and
butter✪ Parsley Sandwiches, place a thin layer of parsley on one slice, cover with bread and
butter, and make into sandwiches. Cut into three-cornered pieces.
Potatoes au Gratin.
1 dozen Potatoes, 2 oz. Butter, 2 oz. Parmesau Cheese (grated)✪ Potatoes au Gratin.
Boil the potatoes with salt till tender. Drain, and dry ; then
divide each potato lengthwise. Brush over with butter (melted),
and sprinkle with the cheese. Put them in a greased tin, and bake in
a hot oven a nice light brown.
97
TRIED FAVOURITES COOKERY BOOK.
Potatoes a la Milanese.
Take as many potatoes as required. Choose the largest; bake
them well, then cut off the tops and scoop out the insides. Pass the
potato through a sieve, and add a tablespoonful grated Parmesan and
Gruyfere cheese mixed, pepper and salt. Melt 2 tablespoonfuls butter✪ Potatoes a la Milanese
in pan, put in mixture, and make it hot, fill the potato cases with it,
put them in the oveii for a few minutes, and serve very hot.
Pressed Beef.
1 lb. Minced Beef, 1 lb. Minced Ham, i lb. Bread Crumbs, dessertspoonful
Yorkshire Eelish, Pepper and Salt✪ Pressed Beef.
Soak crumbs overnight in a little milk, then pass through sie<ve;
add and mix all well, and press firmly in buttered mould. Steam
2 or 3 hours.
Salmon Sandwich.
Cold boiled salmon potinded with fresh butter, and a little salt
and cayenne (and essence of anchovies if likctl), spread between slices
of bread and butter✪ Salmon Sandwich.
Sardine Eggs.
Boil as many eggs as you require, hard. Cut eggs in lialf and
remove yolks. Scrape and bone one sardine to each -egg, pound
yolks and sardine mixture together ; add salt, and a. little cayenne
peppe✪ Sardine Eggsr. Cut off bottom of eggs that they may stand ; chop these
pieces and use to decorate mixture. Serve with watercress or lettuce.
Savoury Omelette.
2 Eggs, Salt, Popper, i teaepoouful chopped Parsley, chopped. Ham or
Kidney, ^ oz. Butter.
Mix yolks with parsley, pepper, and salt ; whip the whites to a
stiff froth, and stir in lightly with the meat. Melt buttei’ in pan,
turn in mixture, and stir lightly for a few minutes. Fold up the sides,
and serve hot.
Savoury Pancakes.
6 tablespooufuls Flour, 1 teaspoonful Salt.
Make into thick batter with 3 beaten eggs and a little milk. Beat
till smooth. Stir in tablespoonful finely minced onion, minced parsley,
pepper✪ Savoury Pancakes, and salt. Leave batter for a few hours, then fry about a tea-
cup'ful at a time.
Savoury Rice.
Two breakfastcupfuls of boiled rice ; that left over from a pud-
ding will do as long as it is stiff and unsweetened. Melt one table-
spoonful of butter in your dish ; beat up the rice well, so that it is free
from lumps. Stir till well mixed with the butter ; add two table-
spoonfuls of Harvey’s sauce and two ripe, juicy tomatoes, cut in slices.
Make very hot. Now add four large tablespoonfuls of any grated
cheese. Season with salt and pepper✪ Savoury Rice. Mix and heat thoroughly.
Serve at once, heaped up on hot buttered toast.
Scotch Woodcock.
2 harfl-boiled Eggs, 1 oz. Butter, 4 oz. Flour, ^ pint Milk, about 3 oz. Cheese,
2 rounds of Toast, a little Salt.
Melt butter, add flour, add milk, stir till it boils ; boil one minute
or so, add pepper, salt, cayenne, and half the cheese grated, with a
pinch of carbonate of soda. Drop hard-boiled eggs in cold water for
TRIED EAVOV RITES COOKERY BOOK.
D8
Page 95 · 14 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Chop finely some parsley, and mix with it a teaspoonful of auchovy
essence and a few drops of lemon juice. Cut thin slices of bread and
butter, place a thin layer of parsley on one slice, cover with bread and
butter, and make into sandwiches. Cut into three-cornered pieces.
Potatoes au Gratin.
1 dozen Potatoes, 2 oz. Butter, 2 oz. Parmesau Cheese (grated).
Boil the potatoes with salt till tender. Drain, and dry ; then
divide each potato lengthwise. Brush over with butter (melted),
and sprinkle with the cheese. Put them in a greased tin, and bake in
a hot oven a nice light brown.
97
TRIED FAVOURITES COOKERY BOOK.
Potatoes a la Milanese.
Take as many potatoes as required. Choose the largest; bake
them well, then cut off the tops and scoop out the insides. Pass the
potato through a sieve, and add a tablespoonful grated Parmesan and
Gruyfere cheese mixed, pepper and salt. Melt 2 tablespoonfuls butter
in pan, put in mixture, and make it hot, fill the potato cases with it,
put them in the oveii for a few minutes, and serve very hot.
Pressed Beef.
1 lb. Minced Beef, 1 lb. Minced Ham, i lb. Bread Crumbs, dessertspoonful
Yorkshire Eelish, Pepper and Salt.
Soak crumbs overnight in a little milk, then pass through sie<ve;
add and mix all well, and press firmly in buttered mould. Steam
2 or 3 hours.
Salmon Sandwich.
Cold boiled salmon potinded with fresh butter, and a little salt
and cayenne (and essence of anchovies if likctl), spread between slices
of bread and butter.
Sardine Eggs.
Boil as many eggs as you require, hard. Cut eggs in lialf and
remove yolks. Scrape and bone one sardine to each -egg, pound
yolks and sardine mixture together ; add salt, and a. little cayenne
pepper. Cut off bottom of eggs that they may stand ; chop these
pieces and use to decorate mixture. Serve with watercress or lettuce.
Savoury Omelette.
2 Eggs, Salt, Popper, i teaepoouful chopped Parsley, chopped. Ham or
Kidney, ^ oz. Butter.
Mix yolks with parsley, pepper, and salt ; whip the whites to a
stiff froth, and stir in lightly with the meat. Melt buttei’ in pan,
turn in mixture, and stir lightly for a few minutes. Fold up the sides,
and serve hot.
Savoury Pancakes.
6 tablespooufuls Flour, 1 teaspoonful Salt.
Make into thick batter with 3 beaten eggs and a little milk. Beat
till smooth. Stir in tablespoonful finely minced onion, minced parsley,
pepper, and salt. Leave batter for a few hours, then fry about a tea-
cup'ful at a time.
Savoury Rice.
Two breakfastcupfuls of boiled rice ; that left over from a pud-
ding will do as long as it is stiff and unsweetened. Melt one table-
spoonful of butter in your dish ; beat up the rice well, so that it is free
from lumps. Stir till well mixed with the butter ; add two table-
spoonfuls of Harvey’s sauce and two ripe, juicy tomatoes, cut in slices.
Make very hot. Now add four large tablespoonfuls of any grated
cheese. Season with salt and pepper. Mix and heat thoroughly.
Serve at once, heaped up on hot buttered toast.
Scotch Woodcock.
2 harfl-boiled Eggs, 1 oz. Butter, 4 oz. Flour, ^ pint Milk, about 3 oz. Cheese,
2 rounds of Toast, a little Salt.
Melt butter, add flour, add milk, stir till it boils ; boil one minute
or so, add pepper, salt, cayenne, and half the cheese grated, with a
pinch of carbonate of soda. Drop hard-boiled eggs in cold water for
TRIED EAVOV RITES COOKERY BOOK.
D8