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Updated: May 28, 2025
Large sheets of iron, without sides, will be found very useful for small cakes, and to put under the pans or plates. Half a pound and two ounces of sifted flour. Half a pound of the best fresh butter washed. A little cold water. This will make puff-paste for two Puddings, or for one soup-plate Pie, or for four small Shells.
Prepare a good puff-paste, roll it thin, and cut it into round or square pieces. Put some of the mixture between two of them, twist the edges to keep in the gravy, and fry them of a fine brown. If baked, it becomes a fashionable dish. All patties should be washed over with egg before they are baked.
Put a large tablespoonful of butter in a sauce pan to melt without browning; add an even tablespoonful of flour, mix until smooth; add a half pint of cream, stir continually until it boils; add a half teaspoonful of salt, a dash of white pepper; the mushrooms and sweetbreads mix and stand over boiling water for five minutes. Serve in paper cases, silver shells or in puff-paste cases.
Send them to table with melted butter. SPINACH PUDDING. Scald and chop some spinach very fine, four ounces of biscuit soaked in cream, the yolks of eight eggs beat up, a quarter of a pound of melted butter, a little salt and nutmeg, and sugar to your taste; beat up all together, and set it over the fire till it is stiff, but do not let it boil; cool it, and bake it in puff-paste; or you may butter a bason, and boil it.
Spice as you please, and Sugar and Salt as you think fit, one Marrow-bone, put in the lumps as whole as you can; Then make Puff-paste, and rowl a thin sheet of it, and lay it in a dish. Then take a piece of Green-citron sliced thin, lay it all over the dish.
Prepare the spice. Stir together the sugar, and butter, to cream, till they are perfectly light. Add to them, gradually, the spice and liquor. Beat three eggs very light, and stir them into the butter and sugar alternately with the pumpkin. Cover a soup-plate with puff-paste, and put in the mixture. Bake it in a moderate oven about half an hour. Grate sugar over it when cool.
When the mushrooms are quite soft, pass them through a sieve, mixed with the gelatine, and pour the mixture into a mould which has been rinsed with water. When set, turn out and garnish with finely chopped aspic, and a few cherry tomatoes if in season. Mushroom Baskets. Make some puff-paste; roll it out very thin.
Sprinkle with powdered sugar and serve hot. English Cream Pudding. Line a well-buttered pudding-dish with a rich puff-paste and bake. Then beat 1 cup of butter with 1/2 pound of pulverized sugar. Add the grated rind and juice of a lemon and beat well with the yolks of 6 eggs; add the whites beaten to a froth. Fill the pudding-dish with the mixture and bake until done. Bavarian Roast Turkey.
Then pour it all upon the bread; then put the rest of your Marrow on the top with Citron and Candid Limon. I forgat to tell you, that you must lay a Puff-paste at the bottom of the dish, before you put in the bread, and cover it with the same. Take a cold Turky, Capon or cold Veal. Shred it very small; and put almost as much Beef-suet as your meat, and mince it very small.
For oyster patties, the oysters are prepared in the same manner. They may be chopped if you choose. They must be put in small shells of puff-paste. Butter a deep dish, and spread a sheet of paste all over the bottom, sides, and edge. Cut away from your beef-steak all the bone, fat, gristle, and skin. Cut the lean in small thin pieces, about as large, generally, as the palm of your hand.
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