Maccaroni Pie

Any kind of cold meat minced, pepper, salt, and a little Worcester sauce, an onion cut small, and half a cupful of stock. Place all at the bottom of a pie-dish, fill it up with boiled maccaroni, strew the top with grated cheese or bread crumbs and some little dabs of butter. Bake in a brisk oven till the maccaroni begins to turn colour.

Portuguese Stewed Chicken

Cut into small joints a nice fowl, put it in a pan of cold water for an hour, dry well on a cloth. Flour each piece, and fry in a frying-pan a nice brown. Cut up some Spanish onions and tomatoes and fry them in a sauce-pan, add the fowl, a little water, pepper and salt, spice and sweet herbs. Simmer gently until cooked. Serve with toasted sippets round the dish.

Stewed Rabbit

Joint and wash an Ostend rabbit, drain it; slice two Spanish onions, take a sauce-pan, place a layer of onions at the bottom, then a layer of rabbit, sprinkle over the rabbit a seasoning of flour, pepper, and salt; then put another layer of onions and another of rabbit, finishing up with onions. Place the sauce-pan over the fire, and when hot draw it aside and let it simmer gently for two hours or more. Or the rabbit, etc., may be placed in a covered jar and allowed to cook in the oven.

Cheese Puddings

1/4 lb. of cheese grated and nearly 1/2 gill of cream, 2 eggs, 1/2 oz. of oiled butter. Mix all together as for a pudding, and bake in a quick oven for a quarter of an hour or twenty minutes. It may be baked in small tins or pans.

Cheese Straws

Equal quantities of grated cheese, butter, and flour. Mix butter and flour together in a bowl with a little cayenne and salt. Add the cheese. When well mixed, roll it out thin and cut into strips, which place on a tin and bake in a moderate oven till pale brown.

Savoury Dish

3 kidneys, 7 or more mushrooms, 3 eggs, 2 rashers of bacon, potatoes. Skin the kidneys, sprinkle them with seed onions, stew the mushrooms, boil the eggs hard. When ready place them each in the dish, the kidneys in the centre, and between each a piece of the bacon, the mushrooms round the kidneys. Peel the potatoes, and between each put a slice of egg. Pour some gravy with the liquor from the mushrooms over the kidneys, warm in the oven, and serve hot.

Scotch Woodcock

Take 2 slices of toasted bread 1/2-inch thick,butter on both sides; 4 or 5 anchovies, washed, scraped, and chopped fine, put them between the toast. The yolks of 2 eggs beaten up and 1/4 pint of cream, which put over the fire to thicken, but not boil; pour it over the toast, which must be kept hot and sent to table quickly.

Welsh Cheese

The inside of a roll to be soaked in boiled milk. Add 1/4 lb. of grated cheese (Cheddar best), the yolks of 2 eggs, the whites to be beaten separately and added just before putting in the oven. Bake twenty minutes in a tin dish in a quick oven.

Babotie (A Cape Dish)

Take a leg of mutton and mince it very fine, add to the bones and sinews a pint of water, and let it simmer slowly for half an hour, then soak a thick slice of white bread in the hot broth, and when cool mix it with the meat, to which add 6 eggs well beaten; take 2 large white onions, chop them very fine with 3 or 4 slices of garlic and some salt, fry them in butter until nice and brown, then stir in a tablespoonful of good Indian curry powder. Mix the whole well together, put into a pie-dish or cups, putting a lemon leaf and a small lump of butter into each mug; then put in the meat mixture, and rub over the top an egg beaten up with a little milk, then cover the top with some lemon leaves, and let it bake for an hour. 3 eggs will do, and dripping may be substituted for butter. Serve with rice.

Syrrop Of Snailes

Putt house snailes in a baskett, put fennell in the bottom, middle, and top of them, cover them very close; lett them stand twenty-four hours, wipe them very cleane with a coarse cloath, prick them with a bodkin, and stop their mouths with Lisbon sugar, put them in a sieve with their mouths downwards, and sprinkle a little rosewater all over them. Let them stand till the sugar is dissolved and the syrrop drops clear in a dish; take it off for present use without boyleing. For to keep, putt it on the fire, lett it just boyl, scum it very clean, take if off the fire, and keep it till the next day, then bottle it.