The Ocklye cookery book

Cut some rounds of stale bread the size and thickness of a crown piece, fry them in clarified butter a light golden colour. Mince some chicken or game with a little ham or lean bacon, stir the white sauce in a stewpan, when it boils stir in the mince ; put a thick layer between two of the pieces of bread. Mix equal parts of butter and grated cheese, put a piece the size of a small walnut on each sandwich, and bake for about ten minutes in a hot oven. ANCHOVY BISCUITS (Cold Savoury) Ingredients Three ounces of flour. A little salt, pepper, dry mustard, Three ounces of butter. and nutmeg. Three ounces of parmesan cheese. Anchovies. Make a puff paste of the flour, butter, cheese, salt, pepper, mustard and nutmeg ; roll it out very thin, cut it into biscuits, and bake in a moderate oven for ten minutes. Whip a little cream very thick, seasoning it with pepper, salt and nutmeg; put a thick layer on each biscuit when cold; bone some anchovies and lay them lengthways across the cream. FRIED ARTICHOKES Wash and peel the artichokes. Cut them into very thin round slices, keep them in salt and water till ready to cook, then dry them carefully in a cloth, fry them in boihng lard until they are light brown and crisp, drain them on kitchen paper, sprinkle a little salt over them and serve. GLOBE ARTICHOKES Cut the stems off quite close and wash the artichokes well in salt and water; throw them into plenty of boiling water, with a little salt and a tiny pinch of soda to keep their colour; let them boil till the leaves pull out quite easily, and send them to table on a napkin, with melted butter in small china ramequin cases, one for each person ; the butter may be either simply clarified, or ordinary melted butter sauce, according to taste. One artichoke should be allowed to each person, as they are difficult to divide. If artichokes are quite young an hour or less will be long enough to boil them ; if full grown or old they will take an hour and a half to two hours. As they are not very commonly met with nowadays, it may be as well to add that when served the leaves are pulled off, dipped in the melted butter seasoned with pepper and salt, and the soft ends sucked; when the centre is reached the choke is taken out, and the bottom, which is the chief delicacy, is eaten with the rest of the butter. A glass of cold water, directly after the artichoke is eaten, has a delicious flavour. STUFFED ARTICHOKE BOTTOMS Ingredients Globe artichokes. Cooked ham or tongue, and Cold chicken. parsley. White sauce. Buttered toast. Boil the artichokes till tender — about an hour and a half; pull off the leaves and remove the choke, taking care not to break the bottoms; have ready the chicken minced fine, mixed with some good white sauce, and made thoroughly hot, and fill up the bottoms with it; place them on small rounds of hot buttered toast, sprinkle a little finely chopped lean ham or tongue and parsley over each, and serve hot. ASPIC JELLY Ingredients Two calf's feet, or one cowheel. Twelve peppercorns. Half a pint of common vinegar. A blade of mace. Two onions. Salt. One carrot. Thyme, parsley, and bayleaf. One turnip. The whites and shells of three A little celery. eggs. Two or three sprigs of tarragon. Five pints of water. The juice of half a lemon.