spoon iintil it begins to set. Discontinue stir-
ring, but shake the pan for a minute or so, then
fold the omelet in two, and keep on shaking the
pan, and, if it seems likely to stick, put a little
piece of butter under it. "Wlien it is lightly
browned, tui-n it on a hot dish. It must not be
overdone. The inside ought to be quite juicy.
If it is preferred, the cheese may be finely
grated and strewed over the omelet after it i-s
cooked, instead of mixed with it before. Time
to fry, ten minutes. Probable cost, 5d., mth
two eggs. Sufficient for one person.
Cheese, Ox Cheek. — This is very much
the same sort of thing as pork cheese, an ox head
heing substituted for a pig's head. Take half
an ox head, cleanse it thoroughly, remove the
eye, and lay it in lukewarm water for some
hours. Then put it into a saucepan with suffi-
cient cold water to cover it. Take oH the scum
as it rises, and when the meat separates easily
from the bones, take it out, remove the -bones,
and chop the meat small, seasoning it with a
table-spoonful of powdered thyme, the same of
finely-minced parsley, a little gi-ated nutmeg, a
tea-spoonful of salt, and a salt-spoonful of
pepper. Put it in a plain round mould, and
place a weight on the top. Turn it out when
cold, and cut it into thin slices. The hquor in
which the head was boiled will make good
gravy. Time to boil, about three hours. Pro-
bable cost, 5d. or 6d. per poimd. Suitable for
a breakfast or luncheon dish.
Cheese Paste. — This is made by pound-
ing cheese in a mortar with a little butter, and
adding wine, vinegar, pepper, and mustard ac-
cording to taste, until it is of the consistency
of stiff paste. It is then used as a relish with
bread and butter or biscuits for luncheon,
supper, &c. Cream cheese may be made into
a paste by mixing it with a little flour and
butter, and two or three eggs beaten with a little
good cream. Time to prepare, about half an
hour.
Cheese Pastry, Ramequins of.— Take
some good puff paste. Any that is left after
making pies, tarts, &c., will answer the purpose.
Poll it out lightly, and sprinkle over it nicely-
flavoured grated cheese. Fold 'he paste in three,
and sprinkle every fold with the cheese. Cut
little shapes out with an ordinary pastry cutter,
brush them over with the beaten yolk of egg,
and bake in a quick oven. Serve them as hot as
possible. Time to bake, ten minutes. Probable
cost, lOd. for half a pound of paste. Sufficient
for three or four persons.
Cheese Patties. — Line some tartlet tins
with good pufl; paste, and half fill them with a
mixture made thus : — Put a quarter of a pound
of cheese, cut into small pieces, in a mortar with
a pinch of salt✪ Cheese Omelet, half a tea-spoonful of pepper,
half a tea-spoonful of raw mustard, and a piece
of butter the size of an egg. Pound it smoothly,
and add, by degrees, the well-beaten yolks of
three eggs, and a table-spoonful of sherry.
Mix these ingTcdients thoroughly, and just
before the patties are to be baked add the white
of an egg beaten to a solid froth.' Ba-ke in a
quick ovea. Time, about a quarter of an hour.
Probable cost, Ud. each. Allow i
person.
Page 337 · 1 recipe record on this page
Presented as published in 1892. 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
spoon until it begins to set. Discontinue stirring, but shake the pan for a minute or so, then fold the omelet in two, and keep on shaking the pan, and, if it seems likely to stick, put a little piece of butter under it. "Wlien it is lightly browned, turn it on a hot dish. It must not be overdone. The inside ought to be quite juicy. If it is preferred, the cheese may be finely grated and strewed over the omelet after it is cooked, instead of mixed with it before. Time to fry, ten minutes. Probable cost, 5d., mth two eggs. Sufficient for one person.
Cheese, Ox Cheek. — This is very much the same sort of thing as pork cheese, an ox head heing substituted for a pig's head. Take half an ox head, cleanse it thoroughly, remove the eye, and lay it in lukewarm water for some hours. Then put it into a saucepan with sufficient cold water to cover it. Take oH the scum as it rises, and when the meat separates easily from the bones, take it out, remove the -bones, and chop the meat small, seasoning it with a table-spoonful of powdered thyme, the same of finely-minced parsley, a little grated nutmeg, a tea-spoonful of salt, and a salt-spoonful of pepper. Put it in a plain round mould, and place a weight on the top. Turn it out when cold, and cut it into thin slices. The hquor in which the head was boiled will make good gravy. Time to boil, about three hours. Probable cost, 5d. or 6d. per pound. Suitable for a breakfast or luncheon dish.
Cheese Paste. — This is made by pounding cheese in a mortar with a little butter, and adding wine, vinegar, pepper, and mustard according to taste, until it is of the consistency of stiff paste. It is then used as a relish with bread and butter or biscuits for luncheon, supper, &c. Cream cheese may be made into a paste by mixing it with a little flour and butter, and two or three eggs beaten with a little good cream. Time to prepare, about half an hour.
Cheese Pastry, Ramequins of.— Take some good puff paste. Any that is left after making pies, tarts, &c., will answer the purpose. Roll it out lightly, and sprinkle over it nicely flavoured grated cheese. Fold the paste in three, and sprinkle every fold with the cheese. Cut little shapes out with an ordinary pastry cutter, brush them over with the beaten yolk of egg, and bake in a quick oven. Serve them as hot as possible. Time to bake, ten minutes. Probable cost, lOd. for half a pound of paste. Sufficient for three or four persons.
Cheese Patties. — Line some tartlet tins with good pufl; paste, and half fill them with a mixture made thus : — Put a quarter of a pound of cheese, cut into small pieces, in a mortar with a pinch of salt, half a tea-spoonful of pepper, half a tea-spoonful of raw mustard, and a piece of butter the size of an egg. Pound it smoothly, and add, by degrees, the well-beaten yolks of three eggs, and a table-spoonful of sherry. Mix these ingredients thoroughly, and just before the patties are to be baked add the white of an egg beaten to a solid froth.' Ba-ke in a quick oven. Time, about a quarter of an hour.
Probable cost, Ud. each. Allow i
person.
Records on this page
Cheese Omelet