Method.—Put the macaroni into boiling salted water for ten minutes, then drain it, put it into a stewpan, cover with the brown stock, which should be boiling, and cook steadily until it is done. Then drain it and pile it up on a hot dish; let the stock in which it was cooked boil up and thicken it by stirring in the butter, which should be worked up smoothly with the flour; add the tomato catsup and strain over the macaroni; scatter a little dry, grated cheese over the top and surround by some carefully cooked Brussels sprouts, which have been finished with some warm, seasoned butter and a squeeze of lemon-juice.
SAVOURY MINCE WITH SPINACH
Three ounces finely-ground Brazil nuts (taking care they are fresh), 4 ozs. cooked rice, 1¹⁄₂ ozs. onion (scalded and chopped), 1 teaspoonful minced parsley, a little lemon-thyme if the flavour is liked, 1 pint good brown sauce flavoured with a few drops of Maggi’s essence, 2 ozs. butter, seasoning, spinach, sippets.
Method.—Fry the nuts with the onion and butter for eight minutes, taking care they do not become brown, then add the rice and herbs and moisten with three-quarters of a pint of the sauce; cover with a greased paper and put the mince into the oven for half an hour; if the rice absorbs too much sauce, so as to leave the mince dry, add some of the remaining sauce and a few drops of browning if it is not a nice rich colour, and serve in the middle of a surround of spinach garnished with fried sippets of bread. Cabbage can be substituted for spinach if preferred, and if prepared in the same way will answer the purpose very well.
SAVOURY PASTIES
Two ounces breadcrumbs, 1 gill cream, 2 or 3 tablespoonfuls thick brown sauce, 3 ozs. finely-ground pine kernels (previously blanched), ¹⁄₂ oz. chopped onion, 1 teaspoonful parsley, 1¹⁄₂ ozs. butter, lemon-juice, seasoning, 6 ozs. short paste.
Method.—Fry the onion and nuts together in one ounce of butter for six or eight minutes, then pour the cream, which should be boiling, over the bread and beat it to a paste, add the remainder of the butter and the fried nuts, parsley, a few drops of lemon-juice, salt, pepper, and nutmeg, and moisten with a few tablespoonfuls of thick brown sauce. Roll out the paste to about the eighth of an inch in thickness and cut it into rounds of about the size of a claret glass; spread half the rounds with the mince and cover it with the remainder of the pieces of paste; wet the edges and pinch them together, brush over the top of the pasties with beaten egg, and bake them in a quick oven.
SAVOURY ROLL
Six ounces of finely-ground pine kernels (blanched), 4 ozs. butter, 3 ozs. onion (scalded and chopped), 1 tablespoonful parsley, 6 ozs. breadcrumb, ¹⁄₂ gill thick white sauce, 2 eggs, 2 minced mushrooms, seasoning, some thick brown sauce flavoured with sherry.
Method.—Fry the nuts and onion together in two ounces of butter until the onion begins to change colour, then turn the mixture into a mortar and pound to a smooth consistency. Make the white sauce hot and pour it on the breadcrumbs; add one and a half ounces of warm butter and beat it to a paste, then put in the fried nuts, parsley, and mushrooms and season with salt, pepper, a little powdered mace, and moisten it with the eggs, adding first one and then the other, and pound very thoroughly for five minutes. Turn the mixture on to a floured board and form it into a smooth, compact roll; brush it over with the remaining half ounce of butter (warmed) and place it on a well-buttered baking tin and cook in the oven until nicely browned. Serve the roll surrounded by the brown sauce and accompanied by a dish of potatoes in sauce. The same mixture can be wrapped in buttered muslin (like a galantine), cooked in boiling vegetable stock, and served with mushroom sauce, or it can be stewed in a casserole with a thick brown sauce. The potatoes should be prepared in the following manner: Peel four or five potatoes, cut them into moderately thin slices, and wrap them in a floured cloth for a short time before they are cooked. Melt two ounces of palmine, or dairy butter, in a stewpan and stir in one ounce of flour by degrees; then add a pint of colourless vegetable stock, and when the sauce has boiled and thickened, season it, add a teaspoonful of lemon-juice and a teaspoonful of shallot vinegar, and then put in the sliced potatoes. Cover the pan closely, and let them cook gently until they are tender, then put the potatoes (not the sauce) into a hot vegetable dish and place it in the oven for a few minutes. Beat the yolk of an egg with a tablespoonful of cream and stir into the sauce, which should be boiling, scatter in a large teaspoonful of chopped parsley, and pour at once over the potatoes.