The Ocklye cookery book

Boil a bunch of parsley till it is quite soft, press the water from it, and let it get cold; add two anchovies, well washed, boned, and pounded, and two ounces of butter. Mix these ingredients well together, and pass them through a hair sieve; shape It into little balls, garnish with parsley, and serve on a cold dish. Freshly made dry toast should be handed with it. MEAL PUDDINGS (a Breakfast Dish) Ingredients One pound of oatmeal. Pepper and salt. Ten ounces or more of suet. Skins. Raw onions. Chop the suet and onions fine, separately, and mix with the dry meal, add pepper and salt, fill up the skins, and boil them for an hour; they must be boiled until a fork can go through them easily; they will then keep a week in winter. When wanted, boil them for half an hour, toast them over the fire on a gridiron, or fry them, until the skin is a nice brown, and serve for breakfast. They require to be highly seasoned with pepper, salt, and onions; a little may be done in a frying-pan to try the taste of it before filling the skins. (ŒUFS PERDUES Ingredients Three new-laid eggs. Breadcrumbs. Half a pound of sausage meat. Good brown gravy. One egg. Boil the three eggs hard, take off the shells, roll them in flour, and cover each egg carefully and evenly with the well-seasoned sausage meat. Egg and breadcrumb them, and fry them in boiling lard; drain them on kitchen paper ; cut a little off the ends of each egg, so that they may stand well ; cut them in half, set them on fried croutons on a hot dish, and pour the gravy round them ; or they may be served on squares of hot buttered toast without gravy. Any remains of the sausage meat may be made into small balls, fried in the same way, and used as a garnish. POTATO CHIPS Take some large potatoes, wash and peel them, cut them round and round in thin long shavings, as you would a lemon, and put them to soak in cold water for some hours; then dry them well in a cloth, and fry them in lard over a quick fire. As soon as the lard boils, put in the chips, and keep moving them till they are crisp, dry them on kitchen paper, and sprinkle a little salt over them. POTATOES A LA LYONNAISE Ingredients Cold potatoes. Parsley. Three ounces of butter. Salt and pepper. Three sliced onions. One lemon. The remains of cold potatoes may be used thus. Put the butter in an omelet pan, add the sliced onions, and fry them white ; put on the potatoes, cut in thin slices about the size of half a crown, and shake them now and then until they are a nice yellow colour; add a spoonful of chopped parsley, salt, pepper, and the juice of the lemon, shake it well, so that all is thoroughly mixed, and serve very hot. Excellent with chops, steak, or any joint. PRINCE OF WALES'S CANAPES Ingredients Two ounces of veal, turkey, or Two ounces of ham. fowl. Mayonnaise sauce. Mince the veal, turkey, or fowl, and the ham, not too fine. Have ready a little mayonnaise sauce, and mix all well together; put the mixture on some rounds of fried bread or buttered toast, cut some lettuce into fine shreds, and place a little on the top of each round. PRINCE OF WALES'S SARDINES Ingredients Half a wineglass of claret. Six sardines, or three Cornish Half a wineglass of Worcester sardines, sauce. Skin and bone the sardines and put them into a saucepan, with the claret and Worcester sauce ; let them cook until all the liquid is soaked up ; serve hot on buttered toast, or in paper cases, handing thin bread-and-butter with them. RED CABBAGE Ingredients Half a red cabbage. Flour, pepper, and salt. Broth. A wineglass of vinegar. A small bit of butter, Lean bacon, or bone. Cut the cabbage into thin slices, and throw it into salt and water for a short time; then put it into a clean