The English Cookery Book, Receipts Collected by a Committee of Ladies, and Ed. by J. H. Walsh

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General Books LLC, 2009 - 324 pages
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1859 Excerpt: ... first browning a good piece of butter in it. Pour some gravy over it. Ramakins. 615. Scrape a quarter of a pound each of Cheshire and Gloucester cheese, and good fresh butter; beat all in a mortar with the yolks of four eggs, and the inside of a small French roll boiled in cream till soft; mix the paste with the whites of the eggs previously beaten, and put into small paper pans made rather long than square, and bake in a Dutch oven till of a fine brown. They should be eaten quite hot. Some like the addition of a glass of white wine. The batter for ramakins is equally good over macaroni when boiled tender; or on stewed brocoli, celery, or cauliflower; a little of the gravy they have been stewed in being put in the dish. Fondu Of Cheese. 616. Grate half a pound of parmesan or any mild cheese, put in a stewpan, with two ounces of butter, set it over the stove, and keep stirring till quite melted, then take it off the stove, and mix it thoroughly with six yolks of eggs and a little cream, after which fill some small papers half full, and then bake them. Another.--To a pint of cream put half a pound of grated cheese, and the yolks of four eggs; mix and beat all well together. Then whip the whites of the eggs to a strong froth, and mix them well with the cream, &c.; put the mixture in small paper trays, for a silver dish, and bake it in a slow oven. German Patties (remove For Second Course). 617. Cut some very thin slices of bread with a round cutter, and soak them in clarified butter, then make a mince of any cold meat, season with salt, pepper, and a table-spoonful of grated cheese, a little curry powder, some good gravy, and a little cream; thicken with flour and butter, then put as much mince as you can between two pieces of the prepared bread, press th...

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