The Ocklye cookery book

saucepan, with a little broth, and a piece of butter the size of a walnut rolled in flour ; add pepper and salt, the vinegar, and a small piece of lean bacon or a bacon bone. Let it stew well until tender, for two hours or longer, adding a little more broth as that in the pan reduces. Take out the bacon, and serve hot. This is excellent with pork chops, roast pork, or stewed pigeons. SARDINE TOAST Ingredients Two or three sardines. Pepper. A small teaspoonful of anchovy One egg. sauce. Butter. A small teaspoonful of Harvey Half a teaspoonful of flour. sauce. Bone the sardines and break them into pieces ; add the anchovy sauce, Harvey sauce, pepper to taste, the egg well beaten, a tiny bit of butter, and the flour. Put the mixture into a saucepan and keep stirring till it is very hot ; it must not be left or it will burn ; spread it on buttered toast and serve. SAVOURY OMELET Ingredients Four eggs. Pepper and salt. Four tablespoonfuls of cream. Two ounces of butter. Parsley and thyme. Good gravy. Eschalot. Break the eggs into a basin, add the cream, pepper and salt, a teaspoonful of parsley, a very small piece of eschalot, and a small pinch of thyme, all chopped finely. Beat it slightly with a whisk or fork ; melt two ounces of butter in an omelet pan, put in the mixture, and stir it quickly with a wooden spoon; when it is just set, push it together to the outside of the pan in the shape of a half-moon, let it remain half a minute to colour, turn it on to a hot dish, and serve with clear brown gravy. SCALLOPED ARTICHOKES Ingredients Jerusalem artichokes. Breadcrumbs. White sauce. Butter. Boil as many artichokes as are required, till they are very soft; then cut them up in pieces the size of a large pea; make a good white sauce with flour, butter, milk, and cream; season with pepper and salt, mix in the artichokes; butter some scallop shells and nearly fill them with the mixture; cover them with breadcrumbs, put a few bits of butter on the top of each, and bake in a hot oven for a quarter of an hour. SEMOLINA CHEESE SOUFFLE Ingredients Half a pint of milk. One ounce and a half of par= Two dessertspoonfuls of semolina. One ounce and a half of parmesan cheese. Two eggs. One ounce of butter. Pepper and salt. Put the milk and semolina into a saucepan and stir it over the fire till it boils; let it cook for about ten minutes; take it off, stir in the butter, the yolks of the eggs, and the grated cheese, and season with pepper and salt. Whip the whites to a stiff froth and add them. Butter a souffld dish, pour in the mixture, and bake in a moderate oven for fifteen to twenty minutes. Serve immediately. SOUFFLE POTATOES Ingredients A gill of cream. The whites of three eggs. A quarter of a pound of butter. Eight potatoes. Pepper and salt. Cut the skins through, round each potato about an inch from one end, or in an oval on one side, and have them roasted half an hour before dinner; then take off the piece you have cut round and take out the insides, being careful to preserve the skins; pass the insides through a fine wire sieve, and put it in a stewpan, with the butter and cream, adding salt and pepper to taste; beat it well together over the stove; have ready the well whisked whites of eggs, and stir them in just before you fill the skins with the mixture. Put them into the oven directly. A quarter of an hour will bake them; if the tops are not brown enough use the red-hot salamander. SPINACH AND EGGS Ingredients Two pounds of spinach. Pepper and salt. Two ounces of butter. Poached eggs. Two tablespoonfuls of cream. Sippets of fried bread.