SAVORY CUSTARD
- 1 gill (¼ pint) beef tea
- 1 egg
- Salt
Beat up the egg, add to it the beef tea and a pinch of salt; pour into a buttered earthenware custard cup, cover with a buttered paper, and steam until set.
TAPIOCA CREAMS
- ½ pint (1 cup) milk
- 1 tablespoonful (½ oz.) tapioca
- 1 tablespoonful (½ oz.) sugar
- 2 egg yolks
- 3 tablespoonfuls cream
- ¼ teaspoonful almond extract
- A little red currant jelly
Soak the tapioca in the milk for one hour, then stir over the fire till the tapioca is quite clear, beat up the yolks with the sugar, add to the mixture with the extract, and stir until well mixed. Add the cream.
Remove from the fire and divide into dainty earthenware dishes.
Serve with a little red currant jelly on the top of each.
TRIPE FRICASSÉE
- 1½ lbs. fine tripe
- 1 small onion
- ½ pint (1 cup) milk
- 1 egg yolk
- A little grated nutmeg
- 1 tablespoonful cornstarch
- Salt and pepper to taste