The Feill cookery book.

Date:
1907
Catalogue details

Licence: In copyright

Credit: The Feill cookery book. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CROUTES OF HAM AND BEANS. 4 oz. lean ham Spoonful of sherry- Cayenne Puree of broad beans (or white haricot beans) Croutes of bread Grate the ham fine, put in a stewpan with a little cayenne and the sherry. Dish upon small fried croutes of bread, and put in the centre a puree of beans. Serve hot. Mrs. Chas. Bruce, 13 Chapel Street, London. HASH. Put one pint of milk in stewpan with an onion, salt and pepper. Slice your meat and flour it, and put it into the warm milk. Let it simmer for a quarter of an hour and serve. Mrs. Chas. Bruce, 13 Chapel Street, London. HOT-POT. 2 or 3 lbs. mutton chops 3 lbs. potatoes Pepper and salt A sprinkling of curry powder A little chopped parsley and flour 1 medium-sized onion 2 or 3 mushrooms 2 mutton kidneys Peel the potatoes. Remove the outside fat from the chops. Place a layer of potatoes at the bottom of a round hot-pot dish, and then a layer of the trimmed chops, then the seasoning and a sprinkling of flour, then kidneys (with the skin removed and cut in halves), then a laver of potatoes and mutton chops, kidneys and mush- room, and more potato at the top. The potatoes at the top to be left whole. Pour over about 1 pink of stock. Bake in a moderate oven from o.\ to 3 hours. Oysters and anchovies are a great improvement. Miss Hughes, Beechwood. HOT-POT. 2\ lbs. rump steak, or mutton chops cut in pieces, 8 or 10 raw potatoes, some small onions and mushrooms, and 6 kidneys.—All put in layers in an earthen pot, seasoned with salt and pepper. Pour over it three or four table-