The Ocklye cookery book

Pound your mutton very fine in a mortar, with a small bit of butter; add a little good gravy, a little parsley and thyme, pepper and salt to taste, some breadcrumbs, and the egg well beaten. Beat it all well together and cook in moulds, which must be buttered and floured. Steam them for half an hour. Turn out and serve hot with a good brown gravy. VEAL CREAMS Ingredients Half a pound of veal cutlet. Two eggs. Three ounces of panada. Pepper and salt. Four tablespoonfuls of thick Truffes. cream. Take half a pound of raw veal, freed from skin and gristle; cut it into small pieces, pound it fine, add the panada, and pound again; break in the eggs, add a little pepper and salt, and pound it all together in the mortar; rub it through a wire sieve, and mix in the cream. Butter some small moulds, line them with bits of truffle, fill them with the mixture, place them in a saucepan with boiling second white stock, or water, and boil them very gently for twenty minutes. If water is used, it should not cover the moulds. Serve with sauce supreme poured over them. §AUGES, ETC. DUNPHAIL MUSTARD Ingredients Two tablespoonfuls of mustard. One teaspoonful of Harvey sauce. One teaspoonful of common One teaspoonful of mushroom vinegar. ketchup. One teaspoonful of Tarragon A little pounded sugar and salt. vinegar. Mix all together and use at table instead of ordinary mustard. GREEN TOMATO PICKLE Ingredients Five pounds of green tomatoes. Half a teaspoonful of cayenne Salt. pepper. One quart of vinegar. A quarter of an ounce of cinna= Three=quarters of a pound of mon. sugar. A quarter of an ounce of pepper= Half a pound of sliced onions. corns. A quarter of an ounce of cloves. Slice the tomatoes, sprinkle them with salt, and let them stand one night; strain them, add them to the other ingredients, and simmer all gently till tender. Keep in an airtight jar. * VEGETABLE MARROW PICKLE Ingredients One large marrow. One ounce of turmeric. Salt. A few chillies. Two quarts of common vinegar. A little cayenne pepper. One pound of loaf sugar. A few eschalots. SAUCES, ETC. 61 Peel and cut the marrow into pieces as large as a walnut; sprinkle it with salt, and let it stand for twelve hours; then drain it free from liquor. Take the other ingredients and boil them together for twenty minutes; then put in the marrow and boil it for two minutes. Bottle when cold. SALAD DRESSING Ingredients The yolk of one hard°boiled egg. One small teaspoonful of sugar. One teaspoonfnl of salad oil. One small teaspoonful of salt. Half a teaspoonful of mustard. To be well mixed with a wooden spoon. Then add : Three tablespoonfuls of cream. One teaspoonful of Tarragon One and a half tablespoonfuls of vinegar, vinegar. SAUCE FOR BEETROOT SALAD Ingredients A small quantity of vinegar. A little mustard. A smaller quantity of Tarragon Pounded sugar. vinegar. Two tablespoonfuls of cream. Mix, and pour it over the sliced beetroot. DUCK SAUCE (Sir Alexander Gordon Cumming's) Ingredients Two tablespoonfuls of port wine. A small pinch of salt. Two tablespoonfuls of gravy. A very little anchovy and Harvey A little mustard and Chili vinegar. sauce. Serve very hot. DUTCH SAUCE Ingredients The yolks of four eggs. One tablespoonful of lemon juice Two ounces of butter. or common vinegar. One tablespoonful of Tarragon Cayenne pepper. vinegar. Cream. Two blades of mace. Put the yolks of egg, butter, Tarragon vinegar, lemon juice or common vinegar, mace, a small pinch of cayenne pepper, and a little cream into a stewpan; set it in a bain marie, or another saucepan of boiling water, and let it cook until it is the thickness of custard. It must be stirred all the time. BROWN FISH SAUCE Ingredients One ounce of flour. Harvey sauce. One ounce of butter. One small eschalot.