Berridge House recipe book

Wash, blanch, peel and boil some large turnips cut in slices, and warm in a saucepan with some melted butter, a pinch of sugar and some thick Bechamel sauce. Boil a minute, and pass through tammy, and add eggs to make puree a good substance. Put into well-buttered mould which has a well in the centre. Steam and garnish the middle with prettily cut vegetables which have been stirred in Bechamel sauce. Can also be made with carrots or spinach. Scalloped Eggs 5 eggs, i teacupful mashed i tablespoonful Worcester potatoes, sauce, i teacupful boiled rice, | teaspoonful vinegar, | oz. butter, melted. Method. — Cook eggs three minutes. Remove shells. Chop roughly. Mix together rice and potatoes, seasonings and butter. Put mixture into scallop shells. Add breadcrumbs and bits of butter. Bake light brown. Egg Cutlets 1 oz. butter, 1 oz. flour, cayenne, salt, yolk of 1 egg, 3 hard-boiled eggs, | pint milk. Method. — Make a panada. Add seasoning and raw yolk and well-minced eggs. Spread the mixture on a well-greased dinner plate. When cold form into cutlets. Egg and crumb. Fry in hot fat. Put a parsley stalk in each cutlet. Ham Toast £ lb. cooked ham, 1 yolk of egg, squeeze of lemon-juice, 1 tablespoonful cream, \ oz. butter, 1 tablespoonful stock, pepper, salt and croutons, Method. — Put the butter, stock, cream, lemonjuice and seasoning into a pan. When the butter is melted, add the minced ham, and stir over the fire till the egg looks dry. Fry the croutons. Pile the mixture in little mounds on them. Arrange in an entree dish. Garnish with parsley, and serve very hot. Beef Olives i lb. steak, i oz. flour, 6 peppercorns, salt, i small onion, 1 tablespoonful mushroom ketchup, 2 oz. breadcrumbs, \ teaspoonful sweet herbs, 1 egg, 1 1 oz. butter, i pint stock, 1 stick of celery or \ teaspoonful celery seeds, 2 cloves, | teaspoonful salt. i oz. suet, i teaspoonful chopped parsley, pepper and salt. Forcemeat Method. — Cut the meat into thin slices. Spread the forcemeat on them. Roll and tie up. Make a gravy as follows : Put the butter into a stewpan. Fry the onion. Then brown slightly the pieces of meat. Remove them. Add the flour, then the stock, gradually. Boil. Then put in the olives, and simmer very gently one hour and a half. Potato Surprises 2 oz. minced meat, a little white sauce, a little lemon rind, dried herbs, seasoning of pepper, salt, Form this mixture into balls. Method. — Put i lb. potatoes (cold boiled) into a basin, mashed. Add \ oz. dissolved butter, enough egg to bind or two tablespoonsful of milk. Cover the little balls of meat with this mixture without a crack. Fry in hot fat. Garnish with parsley. German Potatoes 8 potatoes, 4 sausages or any minced meat. Method. — Cut off the tops of each potato. Scoop out some of the inside. Cut each sausage in half, skin it, and fill the potato with it. Put on the top. Put on a greased tin and bake about half an hour. Vegetable Marrow Goose Peel the marrow. Cut off end and scoop out inside. Parboil two onions (with a little carbonate of soda to take off strong flavour). Four sage leaves. Two or three tablespoonsful of breadcrumbs. Pinch of ground ginger to make it more digestible.