Everybody's dinner book : from one shilling to ten / by Lady Constance Howard.

  • Howard, Constance, Lady
Date:
[1892?]
Catalogue details

Licence: Public Domain Mark

Credit: Everybody's dinner book : from one shilling to ten / by Lady Constance Howard. 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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    to boil with the soup. Cut some crusts of bread into pieces the size and half the length of French beans; dry them in the oven ; when ready to serve, throw them into the soup. Take the soup from the fire, and stir into it the yolks of two eggs beaten up with a little milk and strained. A Tempting Dinner Dish (Ingredients—One Egg, etc., 3d.). —Mince finely any kind of cold meat, game, or poultry you happen to have; season with salt and pepper; add a few breadcrumbs; cover the bottom of one china or plated scallop-shell (if you have it; if not, a saucer will do) with the mince, putting a bit of butter on the top. Break one fresh egg on the top of this; set the shell or saucer in the oven when the egg begins to cook; sprinkle a little powdered cracknel over it and a pinch of salt. Serve vexy hot, with rissoles of potatoes left from the Pomme de Terre la Florence of the previous day. Potato Rissoles (Ingredients—Lard, Egg, and Parsley, 4d.).—Take some of the cold mashed potato, form it into rissoles, egg and breadcrumb them, and fry a pretty yellow in boiling lard ; serve with a little crisply fried parsley in the centre of the dish. Hatton Cheese Sandwiches (Ingredients—Cheese and Milk, 3d.).—Take some thin slices of brown bread, trim off the crust, and butter well. Put two ounces of Gruy&re in a saucepan with a little milk (cream if you have it). Stir until melted, then pour it on to the slices of bread, place a second piece on the top, stand until cold, and serve piled on a napkin. DINNER No. 7. Madras Fish Curry (.Ingredients—Fish, Is. [average of expensive kinds; 4d. the cheapest] ; other ingredients, 4d.). —Take one pound of any kind of fish (fresh or cooked), remove all the bones, cut into pieces one inch long, place in a deep. dish, sprinkle over with one teaspoonful of salt, add two tablespoonsful of fish curry paste and a quarter of a pint of cold water, incorporate thoroughly with the fish until perfectly smooth (use a tablespoon for the purpose), allow it to stand, slice two fair-sized
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