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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    SHEEP’S HEAD MOULD. A good-sized head, plotted if I Hard-boiled egg possible, if not skinned | Pepper and salt Boil the head till the meat leaves the bones easily, then take it off the fire and leave it till cold. Boil down the liquid to a pint, cut the head up in small bits, slice the tongue, line the bottom of a bowl with hard-boiled egg, then a layer of meat, season well with black pepper and salt, and as you fill up pour the liquid over. Leave it standing in a cool place all night, and it should then turn out very firm. Miss L. M’Inroy of Lude. SHEEPS HEAD PIE. A sheep’s head | 2 or 3 eggs (hard-boiled) Ham or bacon (cooked) | Pepper, salt, and mixed spice Wash the head thoroughly, and boil till the bones shake out, strain the stock from the head, and cut slices of the ham or bacon. Cut the head in small pieces and put layers of it and the ham alternately into a pie dish, with the eggs (cut in slices), and season with the pepper, salt, and spices. Pour in the stock of head, and cover with a paste, and bake f of an hour. Miss L. M'Inroy of Lude. SNIPE PUDDING. 6 fresh snipe Cayenne Lemon juice ] onion 1 tablespoonful flour Chopped mushrooms Parsley A suspicion of garlic Nutmeg Herbs Truffles Suet Paste J pint wine Halve the snipe, removing the gizzards and reserving the trail. Season the snipe with cayenne and lemon juice, and set aside till required. Slice up the onion, fry a light brown colour, add the mushrooms, parsley, garlic, nutmeg and herbs; moisten with wine and boil all for io minutes, then add the trail and rub through a sieve. Line a basin with suet paste rolled thin, put in the snipe, the sauce and some truffles; cover the top with paste, steam hours, and serve hot. Miss Walder, Horsham.