Evans' recipe cookery book

1 Teaspoonful Marjoram. 2 Teaspoonfuls Salt. J Lb. Bread Crumbs. 6 Sage Leaves. | Teaspoonful Lemon Thyme, i Teaspoonful Pepper. Method. Mince pork very fine ; add bread crumbs and nutmeg ; rub sage leaves very fine; add these with remaining ingredients and mix thoroughly ; make into little cakes ; flour well and fry in good dripping or butter. This may be used as a stuffing for turkeys or fowls. RAISED PORK PIE. Ingredients. i Lb. Pork, i Teaspoonful Salt. 10 Ozs. Flour, i Gill Water. 2 Tablespoonfuls Water. J Teaspoonful Pepper. 2J Ozs. Lard. J Teaspoonful Salt. Method. Cut pork into small pieces ; put in basin with salt, pepper and water. Put lard and water into small pot ; let it boil ; drop in flour and stir over fire for a few minutes ; lay one-third aside, keeping it warm ; turn rest out on to large board, and shape with hand into a round case, about six and a half inches across and two and a half deep ; put in meat and cover with rest of paste ; make opening at top ; brush over with egg, and bake in moderate oven for an hour and a quarter, Ingredients. MOCK CRAB. 2 Eggs. A Little Butter. 2 Ozs. Grated Cheese. 2 Large Tomatoes. Pepper and Salt to taste. Method. Peel, slice, and fry tomatoes in butter ; beat eggs and pour in as tomatoes are frying ; stir very quickly, and add cheese ; season to taste ; mix all well together, and serve on buttered toast. POACHED EGGS ON TOAST. Toast and butter as many rounds of bread as you require, one for each egg. If three or four eggs are being poached, a frying pan is best. Have enough boiling salted water to cover ; break the eggs one at a time in a cup ; place a round cutter (not too large) into the pan and carefully drop the egg into it. This will preserve the shape of the egg. Remove the cutter, and continue the process till the number of eggs required are done ; cook from two to three minutes. §3 CHEESE BISCUITS WITH ANCHOVIES. ingredients. 8 Cheese Biscuits. i Oz. Butter, i Egg. i Teaspoonful Chopped 3 Anchovies. Parsley. Cayenne to taste. Method. Bone the anchovies and pass through a sieve ; add yolk of hard-boiled egg, butter, parsley and cayenne ; mix all together and put between biscuits ; place in oven to heat. Serve quickly. To make the biscuits. — Ingredients— 2 ozs. cheese, 2 ozs. flour, i oz. butter, i oz. lard, cayenne and salt. Method-Mix all ingredients into a light paste with a little water, seasoning to taste ; roll out very thin ; cut in squares, and bake in a quick oven till a light brown. JELLY AND DECORATION FOR SAVOURIES, ETC. Ingredients. 1 1 Ozs. Gelatine. 2 Eggs (Whites and Shells only), i Lemon. I Turnip. I Onion. 3 Teaspoonfuls Vinegar, ij Pint Water. i Tablespoonful Beef Extract, i Carrot. A Few Cloves, a Little Cayenne and Celery Seed. Seethed. Soak gelatine in water ; put all together in stew-pan ; stir well till it boils ; simmer for ten minutes ; strain through jelly -bag till clear ; pour into mould and use as required. For Decoration. — Pour jelly into perfectly clean tin to a depth of quarter of an inch ; when set, cut into ornamental design for decorating hams, tongues, chickens, etc. It may be tinted with cochineal.