Evans' recipe cookery book

Sauce. —Melt one ounce butter ; stir with it half an ounce of flour ; add one gill milk, and if possible one gill of stock made from scraps of veal ; stir well till it boils. ENTREE Ingredients. The remains of Cold Roast Fowl. 3 Onions. 2 Ozs. Butter, i Teaspoonful Flour, i Teaspoonful Sugar. OF FOWL. i Apple. 1 Tablespoonful Curry Powder. 2 Tablespoonfuls Vinegar, i Pint Gravy. Salt and Pepper to taste. Method. Cut onions into slices ; mince apple ; fry these in butter ; add pepper and salt, curry, vinegar, flour and sugar. When onion is brown, put in gravy (which should be made from bones and trimmings of fowl), and stew for three-quarters of an hour ; add fowl, cut into nice sized pieces ; let it warm through ; then serve, garnishing the dish with boiled rice. 6o FRICASSEE OF CHICKEN. Ingredients. Remains of Cold Chicken, i Blade Mace. | Oz. Flour. Sippets of Fried Bread. Method. Cut chicken into small pieces ; take off skin ; simmer this with any odd bits in milk with mace for fifteen minutes ; strain ; melt butter and well stir in flour without browning ; add milk gradually ; season and stir till it boils ; place chicken in same, and simmer gently till hot through. Serve with sippets of fried bread and small rolls of bacon. | Lb. Bacon, i Oz. Butter, j Pint Milk. Pepper and Salt. FILLETS OF CHICKEN AND SUPREME SAUCE. ingredients. Breasts of 2 Chickens. Small Bottle Preserved Mushrooms, i Small Onion. J Pint Stock. Pepper and Method. A Little Flour. Cooked Ham or Tongue. 1 Oz. Butter. 2 Tablespoonfuls Cream. Juice of i Lemon. Salt. Skin the breasts of chickens and divide ; sprinkle with lemon juice and place in stew-pan with the stock, the liquid from mushrooms, and onion (sliced) ; simmer slowly for one hour ; melt butter and add flour, and mix into smooth paste ; add gravy from the stew-pan and also seasoning ; boil for five minutes ; strain into another pan ; add mushrooms ; heat and add cream ; dish the fillets round a dish ; coat them with the sauce ; arrange mushrooms in centre, and garnish with half-rounds of cooked ham or tongue made hot in clear stock. TOMATO PIE (VEGETARIAN). Ingredients. Tomatoes. Onions. Bread Crumbs. Butter. Method. Boil and cut up onion ; slice tomatoes ; butter pie dish and line with bread crumbs ; cover with layer of tomatoes ; put on more bread crumbs, with a piece of butter ; then a layer of onions ; and so on, till the dish is full ; season to taste, and finish with bread crumbs. Bake in quick oven for twenty minutes. PIGEON PIE. Ingredients. 4 Pigeons. 4 Ozs. Ham. Butter, \ Lb. Steak. 3 Eggs. Stock. Pepper and Salt to taste. Method. Prepare and skin the birds ; cut into halves, rubbing each piece with a mixture of pepper and salt ; place the steak, cut into small pieces rolled in the seasoning, in a pie dish ; place the birds thereon ; put a bit of butter and ham on or near each piece ; and pour in as much stock as will stop short of boiling over ; boil the eggs hard, slice, and put into pie before covering ; cover with good pie crust, taking care to cut hole in the centre ; glaze with yolk of egg very thoroughly ; bake in moderate oven for from an hour to an hour and a half. KIDNEYS AND TOMATOES. Ingredients. 3 Sheeps’ Kidneys, i Egg. i Teaspoonful Chopped Onion. i Oz. Butter. Method.