The Pytchley book of refined cookery and bills of fare

No. 487. Stone and fill a dish with any sort of plums, sprinkle with three or four ounces of sugar, cover with pastry ; bake and serve as in directions for Apple Tart. PEAR. No. 488. Prepare as in Receipt No. 413 sufficient baking pears to fill a dish, cover with pastry, and bake as in directions for Apple Tart. R 242 THE PYTCHLEY COOKERY BOOK RHUBARB. No. 489. Peel, cut in pieces an inch long, wash, and fill the dish with young rhubarb, sprinkle with six ounces of sugar, cover with pastry ; bake and serve as in directions for Apple Tart (No. 475). MINCE PIES. No. 490. Chop one pound of stoned raisins, half a pound of candied orange, half a pound of lemon peel, half a pound of citron, one pound of beef suet, and one pound of apples ; mix with them one pound of best currants, one pound of sifted sugar, a tumbler of sherry, and a tumbler of brandy ; mix all the ingredients well together and put in an earthen- ware pot with a cover. When required for use make some cases from Pastry (No. 368), fill with mincemeat and bake. TARTLET. No. 491. Make a dozen tartlet cases with Pastry (No. 369), rolled out very thin ; bake and fill with apricots, apples, cherries, gooseberries, greengages, oranges, peaches, rhubarb, pre- pared as for Compotes, and cover with a table-spoonful of whipped cream cold, or, if possible, iced. CHAPTER XII. SAVOURIES. SAVOURIES are always acceptable and useful, especially in the spring and summer months, when there is no game, and quails and Bordeaux pigeons somewhat expensive, and in the country not always to be obtained. For this reason I have endeavoured to give a strong list of dishes which I trust may prove useful and really good. Many of the Vegetable Savouries I have put amongst the Vegetables, so I must ask my readers to refer to Chapter VIII. for any they cannot find in this chapter. In servingFish Savouries avoid their being dry, especially those in which shrimps and Parmesan cheese are used ; and in savouries which are masked with Parmesan, pray be careful not to serve them as if they were baits for mouse- traps. They should be coloured, but moist ; if dry, they burn and are spoilt. ANCHOVY, ECLAIR OF— ECLAIR HANCHOIS. No. 492. Roll out some Pastry (No. 368) very thin ; scrape, wash, and bone a dozen fish, and enclose each anchovy neatlyi 1. the paste. Bake, and sprinkle a little grated Parmesan cheese over each, and serve very hot. ANCHOVY TOAST. No. 493. Fry some square pieces of toast, butter with Anchovy Butter (No. iS), and cover with shredded anchovy, neatly arrange, either hot or cold. r 2 244 THE PYTCHLEY COOKERY BOOK. BEETROOT SAVOURY A LA CHAPMAN. No. 494. Boil some moderately-sized red beetroot, cut in slices about as thick as a penny, sprinkle with cayenne pepper ; wash, scrape, bone, and shred some anchovies, and put a layer on each piece ; chop some capers, a small gherkin, two chives, or a winter onion ; mix in a table-spoonful of oil in which put two or three drops of vinegar, put a little on each piece over the anchovy, and a slice of hard-boiled egg on the top sprinkled with Searcy Salt. BEIGNET OF HADDOCK. No. 495.