Dishes made without meat / by Mrs. C.S. Peel.

  • Peel, C. S., Mrs.
Date:
1907
Catalogue details

Licence: In copyright

Credit: Dishes made without meat / by Mrs. C.S. Peel. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    piece of the mixture in a spoon and drop it in hot fat and fry a golden brown ; continue this until it is used up. Serve on a dish paper garnished with parsley and sprinkled with grated cheese. Cheese Patties (Hot) Line some patty pans with puff pastry and fill them three parts full with the following mixture. Place 2 oz. of finely grated breadcrumbs in a basin and mix into them 1 raw egg and a table- spoonful of milk; then add 2 tablespoonsful of finely grated cheese and 2 teaspoonsful of butter, 1 teaspoonful of made mustard, J a teaspoonful of salt and the same of pepper. Mix very well. Place the patties in the oven and bake until a pale brown. The mixture will swell slightly in baking. Serve very hot. Cheese Mushrooms (Hot) Take \ lb. of rich toasting cheese, slice it, place it on a soup plate. Cover it with flap mushrooms— on each mushroom a nut of butter and a dust of pepper and salt. Cover with another soup plate and bake in a moderate oven for half an hour. Dish up on buttered toast. Cheese Custard Pudding (Hot or Cold; Put 2 oz. of finely grated cheese into a basin