34. Pommes de terre à L’Écosse.
Take some large raw potatoes and cut them into square shapes. Blanch them in salt and water, and then scoop out the centre of each potato with a spoon. Fill up the holes with finely chopped meat or ham. Lay the stuffed potatoes in a dripping tin, cover with gravy or water and a little gravy browning. Bake slowly until tender, pouring the gravy over them from time to time until they present a glacé appearance.
35. Potato Croquettes.
Take some mashed potatoes and add 2-oz. butter, 2 eggs, and ½ teacup of flour, and a little grated nutmeg. Mix all well together, and if hot, let it get cold. Form into fingers, cover with egg and flour, and fry in boiling fat.
36. A dainty way of Cooking an Egg.
Take a large saucer, and rub it with butter, and set it over a pan of boiling water. Beat an egg lightly with 1 tablespoonful of milk and a pinch of pepper and salt. Strain into the saucer, cover it, and leave for 10 minutes to cook.
37. Beef Tea Custard.
Beat a fresh egg, strain into a gill of beef tea, and add salt to taste. Turn into a small buttered cup, cover with buttered paper, and steam 20 minutes. The water should not boil. This can be turned out and eaten either hot or cold.
38. Beef Tea.
Take 1-lb. of steak, neck, or shin of beef. Cut it into small pieces, put it into a basin, and cover with cold water, leaving for an hour or two. Place in a double pan or in any pan that will allow the contents to gently simmer, and simmer for two or three hours, when it will be ready for use. Add salt and pepper if desired.