Paper-bag Cookery

by Countess Vera Serkoff

SAVOURY EGGS.

Put into a paper bag as many eggs as may be required, add a cupful of water, and put into a hot oven for fifteen minutes. Take out and drop into cold water. When cold shell and cut them in halves lengthways; take out the yolks, and pound them with minced ham, minced parsley, salt, pepper, and butter. Return the mixture to the whites, press firmly together, brush over with oiled butter, put into a greased bag, and return to the oven for five minutes.

SCOTCH EGGS.

Proceed with the eggs as in the previous recipe, but cut the cooked eggs in halves across, not lengthways. Have ready sausage-meat mixed with a raw beaten egg. Lightly flour the halves of the eggs, and wrap each half in sausage-meat, rolling into the shape of a ball. Put into a buttered bag, and cook twelve minutes.

POTATO SURPRISE.

Take six raw potatoes, wash and peel them, and scoop out a good deal of the inside; fill with nicely minced meat (cooked or raw), chopped parsley, salt, pepper, a little butter, and a tablespoonful of tomato sauce. Put into a greased bag, and cook from thirty to forty-five minutes, according to size.

SCOTCH WOODCOCK.

Take a dessertspoonful of Yarmouth bloater-paste, a tablespoonful of cream, a piece of butter the size of an egg, the beaten yolks of two eggs, and a little cayenne pepper. Mix all very thoroughly, put into a buttered bag, and cook five minutes. Have ready hot buttered toast cut in strips. Spread each strip with the paste and serve very hot.

EPIGRAMS.

This is a very savoury breakfast dish and easily made. Cut neat slices from a cold leg of mutton. Spread them with Strasbourg meat or any nicely flavoured potted meat that may be at hand. Make a very thick batter with four ounces of flour, one tablespoonful of oil (or oiled butter), pepper, salt, a gill of milk, and an egg. Press two slices together, thus making a sandwich, dip into the batter, and place in a well buttered bag. Do this with all the pieces, arranging them side by side in the bag, but a little apart, that they may not run together in the cooking. Slide cautiously on to the hot grid, without disturbing them, and cook fifteen minutes. Serve on a very hot dish and immediately, for they lose their lightness very quickly.