The Ocklye cookery book

Melt the butter in a stewpan, mix in the flour, add the milk and cream, and stir over the fire till it boils; add the chicken minced fine, season with a small quantity of finely chopped lean cooked ham, a little chopped thyme, pepper, and salt; stir all well together; turn the mixture out on a plate and leave it in a cool place; when quite cold and firm roll it into little balls, with a little flour; egg and breadcrumb them twice, and fry in boiling lard. Serve hot with fried parsley. ROMAN PUDDING Ingredients Two ounces of macaroni. A little piece of ham or bacon. Half a teaspoonfnl of salt. One gUl of cream. Two eggs. Pepper. Eight ounces of pheasant, Good brown gravy, chicken, veal, or sweetbread. Simmer the macaroni in plenty of water, with the salt, till quite tender; strain and cut it into short pieces. Mince the pheasant, chicken, veal, or sweetbread and the ham very fine; add the macaroni, cream, pepper, and yolks of egg ; mix all well together, then add the whites, whipped ; put the mixture into a buttered mould and steam it for three-quarters of an hour. Serve with the gravy. SALMIS OF PARTRIDGE Ingredients One partridge. One eschalot. Butter. Parsley and thyme. A tablespoonful of flour. The juice of half a lemon. Gravy. Half roast the partridge, cut it up into neat joints, and skin them. Put a bit of butter into a stewpan, with a small tablespoonful of flour, stir it over the fire, with a little gravy or stock, eschalot, a little parsley, thyme or bay leaf. Boil it fast for half an hour, add the lemon juice, put in the partridge, and make it all hot together. Dish up the partridge, strain the sauce over it, and garnish with sippets of fried bread. SAVOURY HASH Ingredients Cold mutton. Gravy. Flour. Apple sauce. Duck stuffing. Take some slices of cold mutton, dip each piece into flour, put them into a fire-proof dish, with a little stuffing between each layer of meat ; add enough gravy to keep it moist ; put on the lid, and cook it gently in a moderate oven. If necessary, colour it with a little browning when finished, and serve very hot in the same covered dish. Apple sauce to be sent in separately. SCOTCH PIE Ingredients Half a calf's head. Chopped parsley. Three eggs. Flaky or puff paste. Pepper, salt, and cayenne. Boil the calf's head till tender in as much water as will cover it; take it up, draw out the bones, and boil them again in the liquor till it is very much reduced ; strain it off, and let it stand till cold, when it will be a jelly. When all is cold, cut the meat into slices, slice the eggs, put some in the bottom of a pie-dish, then slices of meat, tongue, and brains, which must be previously boiled ; season with pepper, salt, cayenne, and chopped parsley. A few thin slices of bacon may be added if liked. Repeat the layers till the dish is full. Melt and pour in some of the stock it was boiled in, cover with flaky or puff paste, and bake. When taken out of the oven, it should be filled up with more of the stock, melted. Put away till next day, then turn it out on a dish ; run a knife round under the crust if necessary. Half a calf's head makes a good-sized pie. WHITE SCOTCH COLLOPS Ingredients Veal. Half a pint of strong veal broth. Butter. A gill of cream. Flour. Lemon juice. Two blades of mace. Forcemeat balls. Nutmeg. Oysters or mushrooms.