The King's College Hospital book of cooking recipes

Mrs. Hawkeswortii. Leg of Mutton a la Meg Dod. Hang the joint as long as possible without spoiling. Half roast it, then score it on both sides, as if for grilling, but not deep enough to touch the bone. Melt in a pan 4 anchovies, chopped fine, add pepper and salt. Place a clean dish under the joint and cook before a good fire till done, basting continually with the following sauce: — Sauce. The melted Anchovies. A pt. of Port Wine. A pt. of good Gravy. 1 tablespoonful of Mushroom Ketchup, 1 tablespoonful of Walnut Ketchup. Enough Cayenne Pepper to cover a 6d.. A small bunch of Herbs. Serve on a very hot dish which has been rubbed over with garlic. Strain the sauce and pour it hot over the joint, and serve. Mrs. Macnamara. Loin of Mutton a la Venaison. Take the skin off a loin of mutton of about 6 lbs. weight and flour it; put it into a stewpan, lean end downwards, with a pint and a half of water, an onion, stuck with eight or ten cloves, a little salt, whole pepper and allspice, 6 corns of each. Let it stew gently for an hour and a quarter, then turn it fat downwards; add 2 small glasses of port wine, 2 teaspoonfuls of walnut pickle, 2 teaspoonfuls of anchovy, and a little cayenne pepper, and stew it gently for an hour and a quarter. Then take it out and brown it before the fire with breadcrumbs. While that is doing, skim all the fat off the gravy, which should be served in a tureen; currant jelly should be served with it. One or two kidneys should be stewed with the mutton, but not sent to table. Mrs. Flux. Mushroom Pie. Fry very gently about 24 mushrooms in a little salt and butter, until they give a pleasant smell; then put them into a piedish with salt, pepper, a wineglassful of cream, 2 of port wine, and quite a tumblerful of tomato juice, or peeled slices of the fruit. Cover with a light puff paste and bake. Mrs. Shepherd. Macaroni a l’ltalienne, lib. Macaroni, jib. Butter. ^ an Onion. Grated Cheese. 6 or 7 large Tomatoes. Boil the macaroni in a great deal of water and salt, but do not break the pipes, or do it too much; then put into a stewpan the butter, the onion chopped fine, and the pulp of the tomatoes, that have been previously boiled and passed through a sieve. Stew till the onions are quite done. Drain the macaroni dry and put it in the stewpan with the other ingredients, and warm it up. Just before serving add some grated cheese and salt, and send spine grated cheese to table with it in a small glass dish. Miss A. Todd. Meat Jelly. Dissolve 1 oz. gelatine in cold water, add a pint of boiling water and the whites of 2 eggs; boil until clear, colour with mushroom ketchup or Worcester sauce and strain; add, when cooler, 1 dessertspoonful of vinegar; when half cold partly fill a plain mould, then add layers of minced veal and hardboiled eggs in slices and tiny bunches of parsley; fill up with the rest of the jelly. Turn out when wanted. Macaroni Scallops. 3 ozs. Macaroni. 3 or 4 Tomatoes.