cookbooks

16 Mutton Custard Recipe

Fill a buttered custard cup lightly with stale bread-crumbs (centre of

the loaf), and cooked mutton (chicken is more dainty), finely chopped.

Beat an egg, add 1/2 a cup of milk, and a few grains of salt; pour the

mixture over the bread and meat. Bake in a pan of hot water, or cook on

the top of the stove, until the egg is lightly set. Do not allow the

water about the egg to boil. Janet M. Hill, in "Boston Cooking School

Magazine."

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Other Recipes from April.

31 Dormers
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2 Browned Potato Puree
3 Buttered Lobster
4 Tomato Croutes
5 English Monkey
6 Shad Roe Croquettes
7 Cerkestal Turkish
8 Squash Bread
9 Fried Whitebait
10 Zephyrs
11 Spider Cake
12 Hungarian Patties
13 Clam Pie No 2
14 Broiled Live Lobster
15 Cheese Fondu No 2
16 Mutton Custard
17 Grape Fruit Salad
18 Asparagus In Rolls
19 Walnut Salad No 1
20 Oatmeal Bread
21 Kidney Omelet
22 Deviled Cheese
23 Veal And Ham Pates
24 Asparagus Salad