Egg Savoury. — 2 eggs, anchovy paste. Whisk the eggs and put them in a saucepan with a little piece of butter✪ Egg Savoury, stir till the egg is set. Fry some croiltons of bread and spread with anchovy paste ; pile the egg on them, and sprinkle with coralline pepper. Serve very hot. Cheese Pudding. — | lb. grated cheese, i lb. grated bread- crumbs, 1 oz. butter, 2 eggs, 4 tablespoons milk✪ Cheese Pudding. Mix the dry ingredients. Beat up the eggs. Add the milk and mix all together. Bake twenty minutes in a moderate oven. Half the quantity makes a small dish. To Cook a Dried Haddock. — Put the haddock into a fry- ing-pan with sufficient boiling water and milk to cover it ; boil for fifteen minutes ; take off the fire, drain it, and put it on a dish before the fire to finish cooking ; put little bits of butter and some pepper on the fish and brown it. Haddock Savoury. — Take about 2 oz. of the remains of a cooked dried haddock and free it from skin and bones, shred it very fine and pound it in a mortar. Mix with it a little butter and cream and a well-beaten yolk of egg. Add pepper and salt and a few drops of lemon juice. Put these in a saucepan and stir over the fire for five minutes. Pile the mixture on fried crohtons of bread and sprinkle with grated white of egg or minced parsley. Serve very hot. Ham and Macaroni (Luncheon dish). — k lb. macaroni, i lb. ham or bacon, 2 eggs, ii oz. of butter, a little milk✪ Ham and Macaroni. Boil the BREAKFAST DISHES AND SAVOURIES. 145 macaroni in slightly salted boiling water for about an hour till it is quite soft. Mince the ham finely. Drain the macaroni and fill a buttered cake tin with alternate layers of macaroni and ham, and flavour each layer with pepper and salt. Beat the eggs and mix them with a little milk. Melt an ounce and a half of butter and pour over the macaroni and ham, and lastly pour over the eggs and milk. Bake for half an hour in a moderate oven. Tie a napkin round the tin and serve very hot. Ham Toast. — To a quarter of a pound of minced lean ham put into a saucepan add a dessert-spoon of butter and the yolk of an egg, a dust of cayenne, and a teaspoon of cream or milk. Stir over the fire till it thickens, then spread on buttered toast cut into round or neat squares. Herring' Creams. — Flake some cooked bloater and rub it through a sieve. Whip it with cream and pile it on little rounds of fried bread. Season with cayenne. Kidneys a la Brochette. — Skin the kidneys and split them nearly through. Rub them well inside with butter and lay them back downwards on a gridiron rubbed with butter over a bright fire. Turn often while broiling. Have ready a stuffing made with bread-crumbs, parsley, and butter well seasoned. Put this inside each kidney -with a squeeze of lemon juice, close the two sides. Butter and pepper them, and serve very hot on squares of fried bread or plain toast.

AI-modernized reading of the original text

Egg Savoury. — 2 eggs, anchovy paste. Whisk the eggs and put them in a saucepan with a little piece of butter, stir till the egg is set. Fry some croutons of bread and spread with anchovy paste ; pile the egg on them, and sprinkle with coralline pepper. Serve very hot. Cheese Pudding. — | lb. grated cheese, i lb. grated breadcrumbs, 1 oz. butter, 2 eggs, 4 tablespoons milk. Mix the dry ingredients. Beat up the eggs. Add the milk and mix all together. Bake twenty minutes in a moderate oven. Half the quantity makes a small dish. To Cook a Dried Haddock. — Put the haddock into a frying-pan with sufficient boiling water and milk to cover it ; boil for fifteen minutes ; take off the fire, drain it, and put it on a dish before the fire to finish cooking ; put little bits of butter and some pepper on the fish and brown it. Haddock Savoury. — Take about 2 oz. of the remains of a cooked dried haddock and free it from skin and bones, shred it very fine and pound it in a mortar. Mix with it a little butter and cream and a well-beaten yolk of egg. Add pepper and salt and a few drops of lemon juice. Put these in a saucepan and stir over the fire for five minutes. Pile the mixture on fried croutons of bread and sprinkle with grated white of egg or minced parsley. Serve very hot. Ham and Macaroni (Luncheon dish). — k lb. macaroni, i lb. ham or bacon, 2 eggs, ii oz. of butter, a little milk. Boil the macaroni in slightly salted boiling water for about an hour till it is quite soft. Mince the ham finely. Drain the macaroni and fill a buttered cake tin with alternate layers of macaroni and ham, and flavour each layer with pepper and salt. Beat the eggs and mix them with a little milk. Melt an ounce and a half of butter and pour over the macaroni and ham, and lastly pour over the eggs and milk. Bake for half an hour in a moderate oven. Tie a napkin round the tin and serve very hot. Ham Toast. — To a quarter of a pound of minced lean ham put into a saucepan add a dessert-spoon of butter and the yolk of an egg, a dust of cayenne, and a teaspoon of cream or milk. Stir over the fire till it thickens, then spread on buttered toast cut into round or neat squares. Herring' Creams. — Flake some cooked bloater and rub it through a sieve. Whip it with cream and pile it on little rounds of fried bread. Season with cayenne. Kidneys a la Brochette. — Skin the kidneys and split them nearly through. Rub them well inside with butter and lay them back downwards on a gridiron rubbed with butter over a bright fire. Turn often while broiling. Have ready a stuffing made with bread-crumbs, parsley, and butter well seasoned. Put this inside each kidney -with a squeeze of lemon juice, close the two sides. Butter and pepper them, and serve very hot on squares of fried bread or plain toast.

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Egg SavouryCheese PuddingHam and Macaroni

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