1/4 pound flour. 2 ounces butter. A pinch of salt.
1/4 pound cooked lentils and vegetables mixed. Frying oil. 1/2 teaspoon baking powder.
Mix the flour, butter, salt and baking powder well together, then work in the lentils and vegetables, which should have been previously minced. Mix all thoroughly, and roll out about half an inch thick, stamp into rounds with a pastry cutter or any fancy shape, and fry in boiling oil until quite brown.
This is a very good way of using up lentils and vegetables which have been used for making gravy.
Note. - These cakes are specially recommended to travellers.
1 ounce bread crumbs. 1/2 ounce parsley. 1/2 teaspoon grated lemon rind. 1 small shalot.
The yolk of one egg. 1/2 teaspoon salt. 1/2 teaspoon pepper. 1/2 teaspoon curry powder.
Chop the shalot and parsley until very fine, mix well with the other dry ingredients, and then stir in the yolk of egg.
2 tablespoons of bread crumbs. 2 tablespoons of chopped parsley.
1/2 teaspoon pepper.
1 teaspoon salt.
Chop the shalots and mix with the other ingredients, adding the egg last, and stir all well together.
1/2 pound mushrooms.
1 gill tomato sauce.
1 gill of good brown stock.
1 teaspoon chopped parsley.
1 tablespoon vinegar.
1 small lump of sugar. Pepper and salt to taste.
2 Jerusalem artichokes. A few drops of lemon juice. 1 ounce butter.
Chop the shalots very fine, and place them in a small stewpan with the vinegar and a shake of pepper, and simmer until the vinegar is reduced to half the quantity, then add tomato sauce (see No. 155), stock, sugar, and one or two chopped mushrooms. Simmer for twenty minutes, add the parsley and lemon juice, and simmer again for five minutes without the lid. In the meantime, bake the mushrooms in the butter, and prepare the potatoes and artichokes as follows: - peel and cut them into straws about one inch long, and fry in boiling oil for about ten minutes, or until they turn a golden brown colour. Place the mushrooms on a very hot dish, pour the sauce over them, scatter the fried straws on the top, and serve very quickly.
2 ounces flour.
1/2 pint milk.
1/2 teaspoon grated lemon rind.
1/4 teaspoon salt.
1/4 teaspoon mixed sweet herbs. 1 shalot, or small onion. A shake of pepper. Butter for frying.
Place the flour, herbs, salt, lemon rind, pepper and shalot very finely minced together in a basin; in another basin have ready the eggs beaten and milk, pour this on to the flour, etc., stirring well with a wooden spoon, and continue stirring until thoroughly mixed and free from lumps. Take a perfectly clean small frying-pan (one should be kept for this purpose), dissolve in it a small piece of butter, enough to grease the pan, pour in just sufficient batter to cover the bottom, shake the pan over a somewhat fierce heat, running a knife round the edges to loosen them. When brown on the under side, toss or turn over the pancake and brown on the other side, fold and lay on a hot dish.
Note. - This quantity of batter should make six pancakes.