This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A Scotch Recipe. Put a teacupful of pearl barley into four quarts of cold water, let it boil, add 2 lbs. of scrag of mutton or thin flank of beef, two onions, two turnips, two carrots cut in dice, and one carrot grated; boil slowly for three hours; add salt and pepper to taste before removing from the fire.
Boil an ox-heel in three quarts of water, letting it gently simmer for four hours. Shred two large handfuls of greens or sea-kale, put them into the broth, and when sufficiently cooked stir 1/2 pint of toasted oatmeal into a little of the fat broth in another vessel, add it to the rest, season with pepper and salt, boil all, serve hot.
Truss a young fowl as for boiling. Place in a stewpan 4 oz. butter, and when the latter is quite hot, place the fowl in stewpan, and allow it to brown nicely all over, turning it round so as to facilitate this. When brown, place a bouquet garnie, seasoning of salt, pepper, three cloves, three small onions in the stewpan with the fowl; pour 1/2 pint of good stock over, and simmer gently for half an hour. Now turn the fowl over, add 1/2 pint more of good stock, simmer another half hour. Havr ready some spinach, nicely cooked and seasoned, some rice plain boiled, and put in small moulds, and some sliced truffles. Lay the fowl on dish; the gravy will now be a rich glaze; pour the gravy over the fowl; arrange spinach in small pieces, or a border of it, turn the rice out of the cups, and arrange little distances apart on the border of spinach; lay a nicely-shaped piece of truffle on the top of each shape of rice. This is a very old and palatable Scotch dish. Mince Collops - 1 lb. best rumpsteak minced fine.
Place 2 oz. butter in a pan, and stew the meat for ten minutes; then add salt, pepper, and 1/2.pint water; simmer very gently for over an hour; add a dessert-spoonful Worcester sauce, and the same quantity of flour, mixed in a ta-blespoonful of water; boil for two minutes; serve with sippets of toast and Swiss eggs.
Butter small moulds sprinkled with finely chopped parsley, pepper, and salt; break some eggs, place one in each mould, being careful to see that the yolk is in the center of mould, cover the moulds with buttered paper, and steam for five minutes; turn out of mould, when the parsley has a very pretty effect, all over the white of egg.
Take 1/2 lb. cooked ham or chicken, finely minced and seasoned, mixed with 2 oz. breadcrumbs, and one well-beaten egg; form into oval balls, rather larger than an egg, egg and breadcrumb, and fry in hot fat; drain, and cut in half; scoop out a small hollow in the center of each half, and place the half of a hard-boiled egg in each piece of croquette, press well down so as to be level with meat, have little rounds of buttered toast or fried bread, place each Scotch egg on a round, and serve garnished with fried parsley. Scotch Shortbread - 1 lb. flour, 1/2 lb. butter, 1/2 lb. sugar, the yolk of one egg. Mix the ingredients together, and work very well for quarter of an hour. Roll out to one inch in thickness, cut in squares, pinch round edges, ornament with peel or comfits. Bake in very moderate oven for half an hour. The oatcakes are made of very fine oatmel, water, salt and a little baking powder; they are baked in a moderate oven, and are very crisp; it is quite a mistake to mix fat or butter with oatcakes.
If nicely prepared without fat, they are quite crisp, and far more wholesome than when fat is used.