The King's College Hospital book of cooking recipes

Two ozs. butter whipped to a cream; add 2ozs. caster sugar, and lastly, one wineglassful of sherry, drop by drop, beating continually. Miss M. Perkin. Tomato Sauce (1). (For Winter use.) 4lbs. Tomatoes (remove the seeds). ^lb. Onions, io Shalots. 6 small pieces of Garlic. A little Mace. ^ teaspoonful of Peppercorns. Put all together with a little vinegar. Stir until soft, then run through a sieve. Add a quart of vinegar, a little red pepper; boil half-an-hour and bottle when cold. Mrs. Langley. Tomato Sauce (2). 2doz. ripe Tomatoes. 2 Onions. 6 red Peppers. 4 tablespoonfuls brown Sugar. * 3 tablespoonfuls Salt. 3 large cupfuls of Vinegar. Boil slowly for three hours. Keep in covered jars. M. YV. Tomato Sauce (for keeping). Boil tomatoes with a little sugar to a pulp. To every 2lbs. of sieved pulp add £ tumblerful of chilli vinegar. Season with onions or to taste. Miss M. Perkin. Walnut Ketchup. To 6qts. of juice pressed out of walnuts add: — ilb. of Salt. 4ozs. of Anchovies. isozs. of Mace. i^ozs. of Ginger. i^ozs. of Long Pepper. jgozs. of black Peppercorns. i^ozs. of Cloves. ioz. of Nutmeg. i^ozs. of Garlic. i^ozs. of Shallots. 2 sticks of Horseradish. Bruise the spices and put them into a bag. Boil all together for three-quarters of an hour, taking off the scum. Then pour it through a flannel bag, let it stand a day or so, and then bottle it for use. Miss A. Foster. White Sauce. Take 3 tablespoonfuls of flour, 2 ozs. butter, and rub together well; mix cold milk with it; add a little lemon peel, salt and mace. Boil one pint of new milk and pour it on the mixture until it is the right thickness; add a little lemon juice, a few mushrooms and a little vinegar. Miss M. Perkin. Additional Recipes. Additional Recipes. MEATS AND ENTREES. Bredee. (/I favourite Cape dish.) Take 2lbs. thick ribs of mutton, cut into small pieces, and put into a stewpan with 2 onions cut small. Let meat and onion fry a nice brown, but don’t burn. Take 12 or more large tomatoes, cut into slices, add to the meat, with a little salt and red chilli; let the whole stew gently. If too watery remove the lid of the saucepan, till there is a rich gravy. Bredees should be made in shallow saucepans, as deep ones make it too watery. Mrs. McD. Troup. Beef au Gratin. Cut cold roast beef or mutton into thin neat slices and put them on a dish, overlapping each other. The same dish must be used on which they will go to table. Season them with chopped parsley and eschalot, pepper and salt. Moisten them all over with good gravy or water mixed with Harvey’s sauce and ketchup. Strew some brown raspings over them, and sprinkle over a little dissolved butter. Put them in a hot oven for 10 minutes, and when quite hot send to table. Mrs. Hawkesworth. Beef Roll. i lb. lean Beef, i lb. Bacon. Alb. fine Breadcrumbs. 1 Nutmeg (grated). A teaspoon ful Salt. 5 teaspoonful Pepper. 2 Eggs. Put the bacon and beef twice through the mincer, then mix with it the beaten eggs, and add the other ingredients. Roll it in the shape of a big sausage, put it in a pudding cloth, and boil for 2 hours. Mrs. John Walters. Bengal Cutlets.