2764.—IRISH RABBIT OR RAREBIT.
Ingredients.—4 ozs. of Cheshire or Cheddar cheese, ½ an oz. of butter, 2 or 3 tablespoonfuls of milk, 1 dessertspoonful of coarsely-chopped pickled gherkin, vinegar, mustard, pepper, buttered toast.
Method.—Put the butter, milk and cheese, cut into small pieces, into a saucepan, stir by the side of the fire until the ingredients become creamy, then add vinegar, made mustard and pepper to taste, and lastly the gherkin. Have ready some squares of hot well-buttered toast, pour on the preparation, and serve quickly.
Time.—10 minutes. Average Cost, about 6d. Sufficient for 2 persons, or 6 or 7 small savouries. Seasonable at any time.
2765.—LITTLE MOULDS OF SHRIMPS. (Fr.—Petits Pains de Crevettes.)
Ingredients.—½ a pint of picked shrimps, 1 gill of cream, 1 gill of stock, 2 eggs, 3 Spanish olives, 2 finely-chopped gherkins, 1 tablespoonful of chutney, cayenne, salt.
Method.—Stone the olives, pound them well with the shrimps, gherkins, and chutney in a mortar until smooth, adding the eggs separately and the stock gradually, then pass through a fine sieve. Season with cayenne and salt, then add the cream, previously stiffly whipped. Have ready 8 well-buttered timbale or dariol moulds, sprinkle them with red panurette breadcrumbs (this useful preparation is sold in packets), and turn the mixture into them. Place the moulds in a sauté-pan, surround them with boiling water, and steam gently for about 20 minutes. Serve with watercress sauce.
Time.—45 minutes. Average Cost, 2s. 4d. Sufficient for 6 or 7 persons. Seasonable at any time.
2766.—LOBSTER, CREAMED. (Fr.—Homard à la Newbury.)
Ingredients.—1 small lobster, 1 oz. of butter, 2 yolks of eggs, ½ a gill of thick cream, a few drops of lemon-juice, ½ a teaspoonful of salt, 1 saltspoonful of Krona pepper, a pinch of nutmeg, 7 or 8 small croûtes of fried or toasted bread, parsley.
Method.—Chop the flesh of the lobster finely, cook it in the butter for 6 or 7 minutes, stirring meanwhile, then add the yolks of eggs and cream, previously mixed together, and the seasoning. Stir by the side of the fire until the mixture thickens, then dish it on the croûtes, garnish with parsley, and serve hot.
Time.—Half an hour. Average Cost, 1s. 9d. to 2s. Sufficient for 6 or 7 persons. Seasonable, all the year.
