An old-world recipe book

four Eggs, and if you like it richer, the yoke only of one more. Mix a small table spoonful of Flour in about four tablespoonfuls of good milk, add to this the eggs with some chopped parsley and thyme, and season it with pepper and Salt to your taste, fry it in a little fresh butter which should melt in the pan, but not boil before you put in the Omlette. Be careful not to shake the pan till the egg shall just have set, and make it only of a light brown on one side. Serve it either with or without gravy. Fricando Take cold Veal, and if not fat enough, take a little suet and fat of bacon or ham, a few bread crums, a little marjoram, thyme and onion, a little mace, nutmeg, pepper and salt, make them into Cakes an inch thick, fry it and send it in brown gravy. Old Sportsman’s Receipt to Pot Grouse Pluck, singe, draw, wipe out with a dry cloth. Put whole into a brown pot, with pepper & salt inside each bird, also a piece of butter the size of a hen’s egg ; put the rest of the butter over and about them, tie two or 3 folds of paper tight over the pot, & bake slowly 2 hours. E Pick every bit of meat outside & inside from the bones, put this into potting pots, & when quite cold cover with clarified butter. Never let a drop of water touch the birds not even a wet cloth, i lb. butter is enough for a brace. (Instead of paper, it is better to cover the birds with a thick crust made of flour, or meal & water.) Calves’ Feet Jelly To four feet cut into small pieces put a gallon of water, boil them gently till about half is consumed, run it through a sieve and let it stand till it is quite cold, take off the fat with a knife, and the fine part of the jelly melt with a preserving pan, and add wine, lemon juice and fine sugar to your taste, the whites of eight eggs beat to a froth, stir, and boil it all together half an hour, then strain it through a seive into a Jelly bag, and let it pass through that till it is quite clear. Yorkshire Cakes Two lb. of flour, i ounce of Butter, I ounce of sugar, 3 eggs, a tea cup full of yeast, about a quart of good milk, rub the Butter and flour well together, and beat the eggs, the sugar, the yeast altogether before you mix them. Make them up in 67) light paste and bake them in a slow oven ; half the quantity will be enough for Breakfast. Soda Cake Rub into a lb. of Flour, a quarter of a lb. of Butter, add a quarter of a lb. of Sugar sifted, half a lb. of Currants, a quarter of an oz. of Soda dissolved in half a pint of Milk. Do not mix the milk with the Soda, until it goes into the Oven, put the batter into tins or Moulds. Lemon peel or Ratafia greatly improves the Cake. Domestic Yeast Boil one pound of good flour, a quarter of a pound of brown sugar, a little salt, in two Gallons of water for one hour when Milk- warm, bottle it and Cork it close, and it will be fit for use in 24 hours. One pint will make 18 pounds of bread. “ Simnel ” or Common Cake I lb. flour, ^ lb. butter, ^ lb. sugar, ^ lb. currants, some candied peel. I Egg & a oz. of soda mixed with a little milk, put into a mould instantly and bake. To make a richer cake put in more butter. Tea Cakes I lb. Flour, I oz. butter, i egg.