Savoury Force

Ingredients

• Force.
• Cheese, grated.
• Butter.
• Eggs.
• Salt.
• pepper.

Method

1. 1

   Melt a good piece of butter in a pie dish, and cover well with 'Force.' Drop in one or two eggs.

2. 2

   Sprinkle with grated cheese and a little salt and pepper.

3. 3

   Put one or two little pieces of butter on top and bake till the eggs are set.

4. 4

   Brown slightly in front of the fire.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 28. The excerpt below is the record exactly as published.

salt. Few grains cayenne. Skin, bone, and pound sardines. Fry rounds of bread in deep fat, then spread them with the butter, then with pounded sar- dines. Mix crumbs, cheese, and seasoning, and sprinkle these over. Put a tiny piece of butter on the top of each, and put under deflector or before the fire to brown slightly. Serve on napkins or lace paper. Miss Craig, 265 Golfhill Drive, Dennistoun. 77 FISH SAVOURY. i large haddock’s head. | Livers of small haddocks. Prepare the livers of the small haddocks ; dust them with salt and plenty of pepper, and place them inside the mouth of the large haddock with a piece of butter. Bake and serve hot. Mrs. Tennant FINDON AND CHEESE SAVOURY. 1 Findon haddock (raw). I A little mustard. 2 ozs. grated cheese. A pinch of cayenne, r tablespoonful of cream. I i egg. Scrape the fish from the bone and mix it up with the other ingredients. Cook this for a minute or two, then add a beaten egg, and boil the mixture another minute or so. Serve on hot buttered toast. Crabs or kippers may also be done in this way. Miss Williamson, West Princes Street, Glasgow. SARDINES IN PASTE. Sardines. | Puff paste. Anchovy paste. Skin the sardines, and wrap each in a piece of puff paste which has been spread with anchovy paste. Brush with egg, mark the top with a sharp knife, place on an oven sheet and bake in a hot oven for io minutes. Serve hot or cold. E. P. Watson. SHRIMP TOAST. 8 rounds of fried bread. I 2 ozs. butter. 1 tin shrimp paste. | 3 hard-boiled eggs. A little chopped parsley. Cut out 8 or 10 rounds of bread. Fry a golden brown colour in smoking hot fat. Drain on paper. Mix the contents of the tin of shrimp paste, yolks of hard-boiled eggs, and butter thoroughly together with a wooden spoon to take out all lumps. Rub the white of egg through a sieve. Chop the parsley 78 very finely. Put the shrimp mixture in a forcing tube, and decorate the edge of the toast thickly with it. Fill up the centre with white of egg and put a little chopped parsley in the centre. Dish on a fancy paper and garnish with parsley. Serve cold. Miss Joan G. Stewart, 23 Windsor Terrace, Glasgow. SCOTCH WOODCOCK. 2 slices bread \ inch thick. I 2 yolks of eggs. Anchovy paste. | i£ gills of milk. Toast the bread on both sides and butter thickly. Spread one side with anchovy paste. Make a costard with the eggs and milk, and strain into a jug. Set the jug in a pan of boiling water and stir with a wooden spoon till it begins to thicken. Cut the bread in finger lengths, and pour custard after it has been seasoned with salt, pepper, and a pinch of cayenne. This looks nice in a little round or oval dish. Miss Craig, 265 Golfhill Drive, Dennistoun. QUEEN’S RICE. Stewed rice. I Cooked white fish. Hard-boiled eggs (whites only). | Grated cheese. Chop the eggs, flake the fish, and mix the rice ; season and pile on a plate, sprinkle over with cheese and brown in the oven. Mrs. Jackson, Northampton. SAVOURY FORCE. Force. I Cheese, grated. Butter. | Eggs. Salt and pepper.

Cook this with the app: pantry check, scaling, and the assistant.