The Ocklye cookery book

Pick the leaves from the stalks, wash them well in several waters till perfectly clean and free from grit; throw them into a saucepan containing a little boiling water, with salt and a tiny bit of soda; let them boil well for ten minutes, pressing them down with a spoon; strain off the water, squeeze it nearly dry in a cloth, and rub through a wire sieve. Put it into a clean saucepan, with the butter, cream, and a little pepper and salt; stir well till it is thoroughly hot. Serve with poached eggs on the top, and sippets of fried bread round it. TOASTED CHEESE (the Bewitched Dish) Ingredients Gloucester cheese (new). Nutmeg. Dry toast. Ground ginger. Beer. Brown sugar. Cloves. Take some Gloucester or other moist cheese and slice it thinly into a chafing dish ; having put boiling water in the under part, put in the red-hot heater, and as soon as the cheese begins to oil send it bubbling to table, with a rack of dry toast and a jug of hot spiced ale. The cheese is helped on to the toast, some of the beer poured over it, the rest handed to drink with it. To a pint of beer put two cloves, a teaspoonful of brown sugar, a quarter of a teaspoonful of ground ginger, and a little grated nutmeg; bring it to the boil, and strain it into the jug in which it is to be handed. TOMATOES ON TOAST Ingredients Tomatoes. Toast. Butter. Cut them in two, horizontally; place them skin side down on a baking sheet; put little bits of butter on the top of each, and a little pepper and salt; lay a buttered paper over them, and place them in a hot oven for a quarter of an hour. Serve on squares of hot buttered toast. VEGETABLE MARROW WITH CHEESE Ingredients One marrow. Parsley. The yolks of three hard=boiled Pepper and salt. eggs. One ounce of parmesan cheese. An ounce and a half of butter. Half a raw egg, and one raw Half a French roll. yolk. Cream. Having par-boiled the marrow, cut it in two lengthways, scoop out the middle, and fill it with this preparation : Put the hard-boiled yolks into a mortar and pound them, add the butter, the crumb of the roll or some breadcrumbs soaked in cream, a little chopped parsley, pepper and salt, and the grated parmesan ; pound them all well together, then add the raw egg and fill the marrow ; bake it in the oven till quite tender, and serve with a rich brown gravy. It may be braised instead of baked. BLACKBERRY JELLY Ingredients Blackberries. Sugar. Put the blackberries into a jar and let it stand in the oven all night to draw. Strain the juice through a cloth or muslin, add three-quarters of a pound of sugar to each pint of juice, and boil together till it is well set, which will be in about half an hour from the time it boils. BULLACE CHEESE Ingredients Bnllace plums. Sugar. Put the bullaces into a jar and let them stand in the oven all night. Rub them through a hair sieve, and to every pound of pulp add three-quarters of a pound of loaf sugar; boil it slowly for an hour. It may be put into small fancy pots for dessert. CHERRY JAM Ingredients Black cherries. Sugar. Stone the cherries, weigh them, and put them into a preserving pan; add three-quarters of a pound of sugar to each pound of fruit, and let them boil well for an hour, stirring them occasionally and taking oif all the scum as it rises. Put into pots and let them stand for a day before they are covered. TO BOTTLE CHERRIES Ingredients Cherries. Sugar.