Raspberries and Cream (1846)

Cracked Wheat (656)

Eggs Molet. Lyonnaise Yarmouth Bloaters (311)

Beef Hash Zingara (455)

Cocoanut Cakes (423)

1907. Eggs Molet, Lyonnaise

Cut in half and finely slice two medium, white onions, place in a saucepan with tablespoon melted butter and fry eight minutes, stirring with fork once in a while. Pour in one and a half gills demi-glace (No. 122), add half teaspoon freshly chopped parsley and half saltspoon cayenne pepper; mix well and boil five minutes. Boil twelve fresh eggs five minutes, take up and drop in cold water one minute. Shell them and place on a deep hot dish. Pour the sauce over and serve.


Eels. Emstel

Chicken Pot Pie (159)

String Bean Salad (741)

Compote of Peaches with Cream

1912. Prune Pudding

Soak a pint sound prunes in cold water seven hours, drain and remove stones. Place in a basin two ounces finely chopped beef marrow free from all sinews, four ounces sugar, four ounces flour, four eggs, half gill good rum, saltspoon ground cinnamon and half saltspoon grated nutmeg. Thoroughly stir with wooden spoon five minutes. Add half gill thick cream and two ounces bread crumbs. Mix well, then add the prunes and lightly mix. Butter and flour lightly a strong cloth, drop preparation in the centre, fold up the four corners and tightly tie the pudding. Place in a saucepan with boiling water, filling it to twice the height of pudding and boil two hours and a half. Lift up and hang it for ten minutes. Untie, turn on a dish, dredge two tablespoons fine sugar around, pour a quarter gill good brandy over, set fire to it and send to table.