3 Yolks of Eggs. 4 Whites of Eggs,
i Tablespoonful of Sugar. Flavouring✪ Omelette Souffle.
Method.
Cream the yolks and sugar for ten minutes, whip the whites stiff.
Stir them in lightly. Grease small frying pan or omelette dish with half
an ounce of butter. Put into hot oven for eight or ten minutes. A table¬
spoonful of jam may be put into it as it is turned out and folded over.
Sprinkle it with castor sugar and serve immediately.
91
SPICED BEEF.
Ingredients.
4 lbs. Brisket of Beef. i Teaspoonful Ground Pepper,
i Small Nutmeg (grated). A Pinch of Cayenne and Pepper,
i Teaspoonful Salt. 3 Ground Cloves✪ Spiced Beef.
Method.
Mix spices and seasoning thoroughly. Bone beef and rub seasoning
well all over. Roll it into a nice shape and tie in a cloth and boil or stew
about three and a half hours. Press between two plates with weights,
and when cold trim, glaze and decorate.
ROAST VENISON.
Take a piece of venison (haunch, fillet, or small shoulder), season
it with veal seasoning. Then make a paste with flour and water, roll out
into a sheet large enough to cover all the joint. Wrap the venison
in this and wet the edges where it is joined to make it adhere. Put in
the oven to roast about two hours✪ Roast Venison or longer, according to the size of
joint. Remove the paste and put back in oven for ten minutes to brown,
basting well with butter. Serve with red currant jelly and a rich gravy
4
to which has been added a little port wine.
93
x
SCRAMBLED EGGS.
Ingredients.
2 Eggs,
i Oz. Butter.
i Tablespoonful Milk.
Pepper and Salt.
3 Rounds of Buttered Toast✪ Scrambled Eggs.
Method.
Make the butter and milk hot in a pan ; add the pepper and salt ;
stir in the beaten eggs, using a wooden spoon ; stir till creamy ; pile
on the buttered toast, and garnish with parsley.
94
EGG OMELETTE.
Ingredients.
3 Eggs. i Large Tablespoonful Flour,
i Teacupful Milk. Salt✪ Egg Omelette.
Method.
Separate yolk from white of eggs ; beat yolk thoroughly ; add
flour gradually and mix till quite smooth ; add milk slowly, beating
or mixing all the time ; add white of eggs beaten stiff. Melt a little
butter in frying pan ; pour in mixture and cook over slow fire.
95
CHEESE OMELETTE.
Ingredients.
Parmesan Cheese (Grated). 2 Eggs.
1 Teacupful Bread Crumbs. A Little Cream.
A Little Butter✪ Cheese Omelette.
Method.
Beat eggs well ; add bread crumbs which have been soaked in
cream ; beat all together ; melt butter in frying pan ; put mixture
therein and fry till golden brown. Dish and pass red-hot salamander
over ; cover with grated Parmesan, and serve very quickly.
96
Ingredients.
3 ozs. Maccaroni.
i oz. Butter.
J Pint Milk.
Pepper.
MACCARONI CHEESE.
3 ozs. Grated Cheese.
\ oz. Flour.
Salt.
Mustard.
Method.
Put the maccaroni into saucepan with boiling water with one tea¬
spoonful of salt, and boil gently until tender ; then take out the maccaroni,
cut it up into convenient sized pieces, put the butter and flour into a
saucepan, and stir over the fire one minute. Then add the milk and
seasoning ; let it boil for one minute, when put in the maccaroni arid
half the cheese ; turn it into a dish, sprinkle the rest of the cheese over
it, brown in the oven or under the grill.
97
WELSH RARE-BIT.
Ingredients.
Buttered Toast. Cheese (Cheshire),
i Egg. A Little Milk.
Mustard, Pepper✪ Macaroni Cheese and Salt to taste.
Method.
Page 16 · 11 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
3 Yolks of Eggs. 4 Whites of Eggs,
i Tablespoonful of Sugar. Flavouring.
Method.
Cream the yolks and sugar for ten minutes, whip the whites stiff. Stir them in lightly. Grease small frying pan or omelette dish with half an ounce of butter. Put into hot oven for eight or ten minutes. A tablespoonful of jam may be put into it as it is turned out and folded over. Sprinkle it with castor sugar and serve immediately.
SPICED BEEF.
Ingredients.
4 lbs. Brisket of Beef. i Teaspoonful Ground Pepper,
i Small Nutmeg (grated). A Pinch of Cayenne and Pepper,
i Teaspoonful Salt. 3 Ground Cloves.
Method.
Mix spices and seasoning thoroughly. Bone beef and rub seasoning well all over. Roll it into a nice shape and tie in a cloth and boil or stew about three and a half hours. Press between two plates with weights, and when cold trim, glaze and decorate.
ROAST VENISON.
Take a piece of venison (haunch, fillet, or small shoulder), season it with veal seasoning. Then make a paste with flour and water, roll out into a sheet large enough to cover all the joint. Wrap the venison in this and wet the edges where it is joined to make it adhere. Put in the oven to roast about two hours or longer, according to the size of joint. Remove the paste and put back in oven for ten minutes to brown, basting well with butter. Serve with red currant jelly and a rich gravy
to which has been added a little port wine.
SCRAMBLED EGGS.
Ingredients.
2 Eggs, i Oz. Butter.
i Tablespoonful Milk.
Pepper and Salt.
3 Rounds of Buttered Toast.
Method.
Make the butter and milk hot in a pan ; add the pepper and salt ; stir in the beaten eggs, using a wooden spoon ; stir till creamy ; pile on the buttered toast, and garnish with parsley.
EGG OMELETTE.
Ingredients.
3 Eggs. i Large Tablespoonful Flour,
i Teacupful Milk. Salt.
Method.
Separate yolk from white of eggs ; beat yolk thoroughly ; add flour gradually and mix till quite smooth ; add milk slowly, beating or mixing all the time ; add white of eggs beaten stiff. Melt a little butter in frying pan ; pour in mixture and cook over slow fire.
CHEESE OMELETTE.
Ingredients.
Parmesan Cheese (Grated). 2 Eggs.
1 Teacupful Bread Crumbs. A Little Cream.
A Little Butter.
Method.
Beat eggs well ; add bread crumbs which have been soaked in cream ; beat all together ; melt butter in frying pan ; put mixture therein and fry till golden brown. Dish and pass red-hot salamander over ; cover with grated Parmesan, and serve very quickly.
Ingredients.
3 ozs. Maccaroni. i oz. Butter.
J Pint Milk. Pepper.
MACCARONI CHEESE.
3 ozs. Grated Cheese. \ oz. Flour.
Salt.
Mustard.
Method.
Put the maccaroni into saucepan with boiling water with one teaspoonful of salt, and boil gently until tender ; then take out the maccaroni, cut it up into convenient sized pieces, put the butter and flour into a saucepan, and stir over the fire one minute. Then add the milk and seasoning ; let it boil for one minute, when put in the maccaroni arid half the cheese ; turn it into a dish, sprinkle the rest of the cheese over it, brown in the oven or under the grill.
WELSH RARE-BIT.
Ingredients.
Buttered Toast. Cheese (Cheshire),
i Egg. A Little Milk.
Mustard, Pepper and Salt to taste.
Method.
Records on this page
Omelette SouffleSpiced BeefRoast VenisonScrambled EggsEgg OmeletteCheese OmeletteParmesan Cheese FrittersMacaroni CheeseStewed Kidneys on ToastSavoury PancakesWelsh Rarebit