tomatoes (baked tender), put them on the rounds
of toast and heap some of the mixture on each.
Serve hot.
Mrs. Abbot.
Eggs a la Tripe.
Slice up three large onions, parboil and drain them;
then finish cooking them in milk, very slightly salted.
When done, drain them on a sieve, and make a thick
Bechamel sauce with the milk in which the onions
have been boiled, and add i gill of thick cream.
Season with salt, cayenne pepper, and grated nutmeg✪ Eggs a la Tripe.
Slice six hard-boiled eggs and mix with the onions
in the sauce, lightly stirring the whole on the fire with
a wooden spoon. Place the eggs and onions on a
dish surrounded by a border of sippets of toast and
decorate with a layer of chopped' parsley over the
top and a few spots of anchovy essence and serve
very hot.
Mrs. Morison.
Foaming* Eggs.
Rounds of Bread.
Bloater Paste.
i Egg for each round of bread.
Some chopped Ham or Tongue.
Some white Sauce.
Pepper and Salt✪ Foaming Eggs.
Fry the rounds of bread and spread lightly with
paste; now a layer of ham or tongue and season-
ing. Add some white sauce to each; whip the
white of egg, pile on the top; drop the yolk in the
middle. Bake three minutes and serve hot.
Miss M. V. Palmer.
Fried Kidneys.
After plunging the kidneys in boiling water, cut them
in thin slices, and fry in hot butter; add pepper and
salt and toss them for a few minutes in rich brown
gravy✪ Fried Kidneys .
& Miss Baxter.
98
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
Grilled Kidneys.
Plunge the kidneys in boiling water, cut each one in
half, and clip in egg, beaten up with salt and pepper;
breadcrumb them,- clip them in melted butter, bread-
crumb them again, then grill them before a slow
fire, and serve with piquante sauce✪ Grilled Kidneys.
Miss Baxter.
Ham Cakes.
A capital way of disposing of the remains of a ham
and making an excellent dish for breakfast is : take
i|lbs. ham, fat and lean together, put it into a mortar
and pound it or pass it through a sausage machine.
Soak a large slice of bread in |pt. of milk, and beat
it and the ham well together; add one egg✪ Ham Cakes beaten up.
Put the whole into a mould and bake a rich brown.
Miss Baxter.
Ham Toast.
Grate and pound some cold ham; put it into a stew-
pan with the yolk of an egg, a small piece of butter,
and a little cream, pepper, and dry mustard✪ Ham Toast. Stir
till it is thick. Serve on buttered toast. A tomato
may be added to the above, if liked.
Mrs. II. W. Price.
Hops d’oeuvre.
Petites Bouehees a la Naylor.
Stamp out sufficient rounds of bread for the number
of people expected, and spread them with some
cheese (doctored or seasoned Stilton, or any other
at hand). Then spread with nice fresh butter. Place
a curled anchovy in the centre; ornament round the
anchovy with some design (small pyramids or circle)
through a forcing bag. Mixture for ornamentation :
Anchovy paste mixed with fresh butter, a nice pale
pink colour. Place each on small plate with a fork
and decorate with a few sprigs of mustard and
cress.
Mrs. C. H. N. Davidson.
99
IN AID OF THE FUND FOR THE REMOVAL OF
Indian Sandwiches.
lake the white part of a fowl or pheasant; mince it
small. Have three or four olives and anchovies,
washed, and a little hot pickle, all minced and put in
a basin; add a good spoonful of mayonnaise sauce.
Cut thin slices of bread and butter, put a layer of this
mixture between each slice, cut in neat shapes, and
serve on a napkin.
Miss Baxter.
Macaroni Cheese. ✪ Macaroni Cheese
Page 40 · 8 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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tomatoes (baked tender), put them on the rounds
of toast and heap some of the mixture on each.
Serve hot.
Mrs. Abbot.
Eggs a la Tripe.
Slice up three large onions, parboil and drain them;
then finish cooking them in milk, very slightly salted.
When done, drain them on a sieve, and make a thick
Bechamel sauce with the milk in which the onions
have been boiled, and add i gill of thick cream.
Season with salt, cayenne pepper, and grated nutmeg.
Slice six hard-boiled eggs and mix with the onions
in the sauce, lightly stirring the whole on the fire with
a wooden spoon. Place the eggs and onions on a
dish surrounded by a border of sippets of toast and
decorate with a layer of chopped' parsley over the
top and a few spots of anchovy essence and serve
very hot.
Mrs. Morison.
Foaming* Eggs.
Rounds of Bread.
Bloater Paste.
i Egg for each round of bread.
Some chopped Ham or Tongue.
Some white Sauce.
Pepper and Salt.
Fry the rounds of bread and spread lightly with
paste; now a layer of ham or tongue and season-
ing. Add some white sauce to each; whip the
white of egg, pile on the top; drop the yolk in the
middle. Bake three minutes and serve hot.
Miss M. V. Palmer.
Fried Kidneys.
After plunging the kidneys in boiling water, cut them
in thin slices, and fry in hot butter; add pepper and
salt and toss them for a few minutes in rich brown
gravy .
& Miss Baxter.
98
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
Grilled Kidneys.
Plunge the kidneys in boiling water, cut each one in
half, and clip in egg, beaten up with salt and pepper;
breadcrumb them,- clip them in melted butter, bread-
crumb them again, then grill them before a slow
fire, and serve with piquante sauce.
Miss Baxter.
Ham Cakes.
A capital way of disposing of the remains of a ham
and making an excellent dish for breakfast is : take
i|lbs. ham, fat and lean together, put it into a mortar
and pound it or pass it through a sausage machine.
Soak a large slice of bread in |pt. of milk, and beat
it and the ham well together; add one egg beaten up.
Put the whole into a mould and bake a rich brown.
Miss Baxter.
Ham Toast.
Grate and pound some cold ham; put it into a stew-
pan with the yolk of an egg, a small piece of butter,
and a little cream, pepper, and dry mustard. Stir
till it is thick. Serve on buttered toast. A tomato
may be added to the above, if liked.
Mrs. II. W. Price.
Hops d’oeuvre.
Petites Bouehees a la Naylor.
Stamp out sufficient rounds of bread for the number
of people expected, and spread them with some
cheese (doctored or seasoned Stilton, or any other
at hand). Then spread with nice fresh butter. Place
a curled anchovy in the centre; ornament round the
anchovy with some design (small pyramids or circle)
through a forcing bag. Mixture for ornamentation :
Anchovy paste mixed with fresh butter, a nice pale
pink colour. Place each on small plate with a fork
and decorate with a few sprigs of mustard and
cress.
Mrs. C. H. N. Davidson.
99
IN AID OF THE FUND FOR THE REMOVAL OF
Indian Sandwiches.
lake the white part of a fowl or pheasant; mince it
small. Have three or four olives and anchovies,
washed, and a little hot pickle, all minced and put in
a basin; add a good spoonful of mayonnaise sauce.
Cut thin slices of bread and butter, put a layer of this
mixture between each slice, cut in neat shapes, and
serve on a napkin.
Miss Baxter.
Macaroni Cheese.