The Pytchley book of refined cookery and bills of fare

Scrape and wipe as many sardines as are required, roll them in a mixture made of mustard, Worcestershire sauce, Anchovy Sauce, and four table-spoonfuls of Butter Sauce (No. 16) made thick ; put on croutons of toast in the oven for * five minutes and serve. SARDINES AU PARMESAN. No. 549. Prepare as many sardines as are required, and cook and serve as Salmon au Parmesan (No. 546). 256 THE PYTCHLEY COOKERY BOOK. SARDINES WITH HAM. No. 550. The same as Receipt No. 549, only after rolling in butter roll in chopped ham instead of Parmesan cheese. SHRIMPS EN ASPIC A LA TARTAR. No. 551. Same as Lobster in Aspic (No. 128), only use shrimps, picked from their shells. SHRIMPS , DEVILLED. No. 552. Pick a quart of shrimps free from all shell, put in a stewpan with either four ounces of Espagnole Sauce (No. 34) or four ounces of butter, warm only, and sprinkle with dry curry powder and cayenne pepper and serve in bottom of globe artichokes, croustades of pastry, or on croutons of toast, with a spoonful of Espagnole Sauce, half-glaze, Sauce Madere, or butter over them. TOASTED CHEESE. No. 553. Mix four ounces of grated Cheshire or Gloucestershire cheese with an egg beaten in a gill of cream, an ounce of butter, a sprinkling of cayenne ; put in a saucepan and make hot, stirring over the fire whilst it becomes so, and pour on squares of toast and serve very hot. TOASTED CHEESE. No. 554. Cut some thin slices of Cheshire or Gloucestershire cheese, and melt in a cheese toaster or in a saucepan, hand round with toast. The cheese should be rich and mild, and served very hot ; if the cheese is really good, it requires no butter, or eggs, or cream, but a good toasting cheese is not always to be had. WINES AND THEIR SERVICE. 4 HAVING in the preceding chapters endeavoured to advise as to the service of Dinners, I trust a few words on Wines may be acceptable to my readers. First, most strongly let me beg of you not to stint your guests; you may just as well stint them of “bread or potatoes ” as of whatever wine you give. Different people have different tastes, and are differently constituted — some like a bottle, some a pint, some a glass, and as this is the case, always has been, and I suppose always will be, do not, if you wish to be really hospitable , mete out your allowance by what you drink yourself, or think sufficient. If you cannot afford, or have not the heart to give good wine, give good beer, or good cider, the latter of which can be got at Messrs. Bentall & Lloyd’s, Totnes. Secondly. — Do not mix your wines at dinner; whatever you begin with, drink through dinner, and consider your poor inside a little. I have seen, seldom, I am glad to say, Chablis with oysters, Punch with soup, Hock with fish, Champagne with joint, Chateau Yquem with the sweets, and to settle these comfortably (!) a glass of Port wine with the cheese. I was told some years ago that a “ Cornet’s ” breakfast at a West-End hotel consisted of two raw eggs » beaten up in a wine-glass of Worcestershire sauce and a tea-spoonful of Cayenne pepper ! I should imagine that the said Cornet indulged in such a conglomeration as the above. No. Take my advice, stick to one wine at dinner, and one small glass of very old Cognac as a chasse, if a chasse you must have ; and if the Claret is “ really good,” a glass, s 258 THE PYTCHLEY COOKERY BOOK.