The Ocklye cookery book

One ounce of butter. Half a pint of stock. One dessertspoonful of curry Half a gill of cream, powder. Rice. Lay four nicely poached eggs on a hot dish, with or without little rounds of hot buttered toast under them. Pour the following curry sauce over them, and serve with a border of plain boiled rice : Chop the onions very fine and fry them in the butter for about five minutes, till a golden brown; add the flour, curry powder, and stock, and stir it over the fire till boiling; put the Hd on, draw it to the side, and let it cook gently for about half an hour; then add the cream and use. CURRIED SARDINES Ingredients One teaspoonful of curry powder. Sardines. A little cayenne pepper. Buttered toast. Roll the sardines in the curry powder and cayenne pepper; lay them on a buttered baking tin, with a buttered paper over them; put them in a moderate oven for ten minutes, and serve on fingers of buttered toast. FONDU Ingredients Half a pint of whipped cream. Six eggs. Four ounces of grated parmesan Pepper and salt, cheese. Mix the whipped cream with the grated cheese; stir gently into this the yolks of the eggs. Whip the whites to a stiff froth and mix them in lightly; season well with pepper and salt. Butter a soufflé dish, and fix round it a band of buttered paper so as to stand two or three inches above the edge of the dish, pour in the mixture, bake ten or twelve minutes and serve immediately. MACARONI Ingredients Two ounces of ribbon macaroni. Half a . teaspoonful of made One ounce and a half of flour. mustard. One ounce of butter. Pepper, salt, and cayenne. Half a pint of milk. Two ounces of parmesan cheese. A gill of cream. Boil the macaroni in water till tender, then drain it on a sieve for one minute; melt the butter in a stewpan, stir in the flour, add the mustard, milk, and cream, and stir it over the fire until it boils ; add the cheese, and a little pepper, salt, and cayenne; boil it up again, add the macaroni, let it get thoroughly hot, and serve. Ribbon macaroni can be got at any good Italian warehouse; the light-coloured, thin, much crinkled kind is best. It should not be boiled until just before it is wanted, or it will lose its flavour. If no cream is at hand, a little more milk must be used. MACARONI WITH SPANISH SAUCE Ingredients Two ounces of macaroni. One small sprig of thyme. One ounce of butter. Six peppercorns. One ounce of flour. Half a blade of mace. One ounce of ham or lean bacon. One clove. One small carrot. Two gills and a half of good Two eschalots. brown stock. Two sprigs of parsley. Parmesan cheese. One small bayleaf. Put the macaroni into a saucepan of boiling water with a pinch of salt, and boil it well for rather more than two hours. While it is cooking, put the butter into a stewpan, add the bacon, and the eschalots and carrot cut into thin slices ; fry them for about five minutes, add the flour, and stir it over a gentle fire till it is a golden brown; add the stock, herbs and spices, and let it simmer gently for half an hour; strain it, skim off the fat, put it into a clean saucepan and add the macaroni; let it get thoroughly hot and serve. Grated cheese to be handed with it. MACARONI AND TOMATO Ingredients A quarter of a pound of macaroni. One ounce of grated parmesan Onion. cheese. Parsley. Tomato sauce. Boil the macaroni with a bit of onion and a little parsley for two hours; put it in a hot dish, sprinkle the cheese over it, adding pepper and salt. Have ready a good tomato sauce and pour over it all. Serve very hot. MAGDALEN COLLEGE BUTTER Ingredients Parsley. Two ounces of butter. Two anchovies.