The Ocklye cookery book

To prepare the jelly, set the calf's feet on the fire, in enough cold water to cover them ; bring it to the boil ; then take it off the fire, and wash the feet thoroughly ; put them into a clean saucepan, with fresh cold water enough to cover them well, about five pints ; and add the sliced vegetables, spices and salt ; let them boil for six or seven hours ; then strain the liquid off into a basin, and let it get quite cold, when it should be a stiff jelly ; remove every particle of fat from the top with kitchen paper ; put it into a perfectly clean stewpan, with the vinegar, lemon juice, and whites and shells of the eggs, whisk it over the fire until it boils, and pour it through a hot jelly bag till it is clear. ASPIC JELLY (with Gelatine) Ingredients Two quarts of second stock. Twelve peppercorns. Half a pint of common vinegar. A blade of mace. Two onions. Salt. One carrot. Tliyme, parsley, and bayleaf. One turnip. Four and a half to five ounces A little celery. of leaf gelatine. Two or three sprigs of tarragon. The whites and shells of three The juice of half a lemon. eggs. Slice the vegetables, put all the ingredients into a stewpan, and whisk it over the fire until it comes to the boil; then place it by the side of the fire to simmer for a quarter of an hour ; let it settle, and pour it through a scalded jelly bag until it is quite clear ; put it in a cool place to set. BECHAMEL EGGS Ingredients Two eggs. Butter. Pepper. Essence of anchovies. Parsley. White sauce. Boil the eggs hard, cut them in half, take out the yolks and add to them a little butter, pepper, chopped parsley and essence of anchovies; beat all well together; make the mixture up into little balls and replace them in the whites. Put them into a hot dish, pour some good white sauce over them, and garnish with small fried croutons. CANAPES A LA ROSAMOND Ingredients Tomatoes. One egg. Salad oil. Anchovies. Vinegar. Bread. Salt and pepper. Cut some small rounds of bread, and fry them in lard or butter; skin some tomatoes, cut them in slices, and put one slice on each crouton, season them with a little salad oil, vinegar, salt and pepper. Take a hard boiled egg, pass the yolk and white separately through a wire sieve, and place a little of both on each crouton, with a strip of anchovy down the middle. CAULIFLOWER AU GRATIN Ingredients White sauce. The yolk of one egg. Onion. Cayenne pepper. Two ounces of parmesan cheese. Cauliflower, Boil five tablespoonfuls of white sauce with a little chopped onion for a few minutes, add two ounces of parmesan cheese; when boiling, add the yolk of egg and two or three grains of cayenne pepper; mix quickly, lay a little on a dish, and put the cooked heads of cauliflower on it, pour the remainder of the sauce over it, and strew some breadcrumbs and grated cheese on the top. Put it into the oven for half an hour; it must be a nice yellow colour. Serve hot. CHEESE FRITTERS Ingredients One tablespoonful of flour. Three tablespoonfuls of milk. Two tablespoonfuls of grated Two eggs. parmesan cheese. Cayenne pepper and salt to taste. Mix the flour and milk smoothly together in a basin, add the yolks of the eggs, cayenne pepper, salt, and grated cheese; mix well, and lastly, stir in lightly the stiffly whipped whites. Take a dessertspoonful at a time, and drop it into boiling lard, fry them a golden brown, dish them up, and sprinkle a little grated cheese over them. Serve at once. CHEESE OMELET Ingredients Four eggs. Four tablespoonfuls of cream. Two ounces of grated parmesan Salt and pepper, cheese. Gravy.