Beat four eggs very light, add to them a pint of cream, season with salt
and pepper. Butter small moulds and pour in the mixture, stand the
moulds in a pan with about 2 inches of water, steam 20 minutes. Turn
them out and pour a rich brown gravy around them. Garnish with chopped
olives and red chillies.
1 lb. of Spanish onions, 1 lb. of English onions, 4 oz. of butter, 3
eggs, 1/2 pint of cream, pepper and salt to taste, 1/2 lb. of Allinson
fine wheatmeal. Slice the onions, and stew them with 1-1/2 oz. of
butter without browning them. When tender let the onions cool, mix
with them the eggs, well beaten, and the cream, also the seasoning.
Make a paste with the meal and the rest of the butter, line with it a
baking-tin, keeping back a small quantity of the paste; pour the
mixture of onions, eggs, and cream into the paste-lined tin, cut the
rest of the paste into thin strips, and lay these crossways over the
tart, forming diamond-shaped squares; bake the tart in a moderate oven
until golden brown.
Put 1/2 a pound of boiled potatoes through a sieve, mix with them 2 ozs.
of grated ham, a little butter, a well-beaten egg, cayenne and salt to
taste; if not moist enough, add a little cream, form into small balls,
egg and bread crumb them and fry a golden brown in deep fat.
4 oz. each of medium oatmeal and Allinson fine wheatmeal, and 2-1/2
oz. of vege-butter or butter. Make the crust in the usual way with
cold water. It will be found beautifully short, very tasty, and more
digestible than white flour pastry.
1/2 lb. of medium-sized mushrooms, 1 oz. of butter, pepper and salt to
taste. For the pastry, 1/2 lb. of Allinson fine wheatmeal, 3 oz. of
butter (or 3 tablespoonfuls of Allinson frying oil). Make the pastry
of the meal, butter, and a little water; pick and wash the mushrooms,
cut them up in small pieces dredge them with pepper and salt, and fry
them in the butter for 5 to 10 minutes. Roll the paste out, cut it in
squares of about 4 inches, and place as much mushroom on each as it
will conveniently hold. Press the edges of each square together,
folding them in triangular shape, and bake them in a moderate oven for
an hour. Serve with brown gravy.