The King's College Hospital book of cooking recipes

Savoury Spinach. 2lbs. of Spinach. ½oz. of Butter. ¼ gill of Cream, and croutons of Bread. Put the spinach into a saucepan with a little salt, and the lid off; cook, and rub through a sieve into a saucepan and add the cream and butter and serve on round croutons. Mrs. Crace. Savoury Tartlets. 3ozs. grated Cheese. 3ozs. Butter. 2 Eggs. 1 teaspoonful of Salt. 1 teaspoonful Pepper. About 6ozs. Flour. A little Water. Rub the butter into the flour and add the water, knead very lightly and then roll out thin, fold in three and roll again; when it has been folded and rolled three times, line with it a dozen patty pans which you have greased. Now put in a basin the grated cheese, the seasoning, the yolks of the eggs, and mix well. Whip the whites of the eggs to a very stiff froth and add. Half fill the lined tins with this mixture and bake in a quick oven for ten minutes. These patties may be eaten either hot or cold. Scalloped Eggs. 4 hard-boiled Eggs. 4 tablespoonfuls each of White Sauce and fresh Crumbs. 2 tablespoonfuls each of grated Cheese and chopped Ham. ½oz. of Butter. Shell and slice the eggs, well butter the scallop shells and sprinkle each with ham, and breadcrumbs mixed with it. Put in the slices of egg, dust pepper and salt; sprinkle ham again, and a layer of breadcrumbs and cheese. Lastly, on top of each a few tiny bits of butter. Bake in a hot oven about io minutes; serve garnished with sprigs of parsley. Scotch Eggs. Boil some eggs hard; mince some cold meat very fine, with a little parsley, onion, pepper and salt. Spread all over the eggs; then egg and breadcrumb them, and fry a little brown. Cut the eggs in half and serve with a brown sauce or gravy. The eggs are fried whole, cut afterwards, and arranged with the cut side uppermost, and dished with fried parsley. Spanish Eggs. 4 Eggs. 5 large Tomatoes. 2ozs. Butter. Whisk the four eggs very lightly, yolks and whites together, strain the tomatoes and pass them through a sieve. Dissolve the butter in a small saucepan. When hot pour in the eggs and tomatoes. Mix all together and season with a little salt and cayenne pepper (very little); keep whisking the whole until firm, then serve on hot toast, fried in butter. Miss H. Clements. Tartlets a la Diable. Line some patty pans with short paste, fill them with rice and bake in the oven; parboil some oysters in their own liquor, remove the beards and hard parts and cut up the remainder into small pieces; season well with cayenne and salt, add a little lemon juice. Take the liquor in which the oysters were cooked and add to it a thickening of butter and flour. Put in the cut-up oysters until cooked, then add (off the fire) the yolks of one or two eggs, according to quantity. Remove the rice from the tartlets, fill them with the oysters, and serve very hot with cayenne and cut lemon. Mrs. Rooke. Toast Savoury. 4ozs. of Butter. 3ozs. of Onions (finely chopped). 4ozs. of Tomatoes (finely chopped). 3 Eggs. 6 pieces of well-buttered Toast. 1 dessert-spoonful of Anchovy Sauce. 1 dessert-spoonful of Worcester Sauce. 1 dessert-spoonful of Parsley (finely chopped). Pepper and Salt to taste.