Charlotte Bury - The Lady's Own Cookery Book, and New Dinner-Table Directory;

Boil two ounces of maccaroni in plenty of water an hour and a half, and drain it through a sieve. Put it into a saucepan, and beat a little bit of butter, some pepper and salt, and as much grated cheese as will give a proper flavour. Put it into the saucepan with the maccaroni, and add two spoonfuls of cream. Set it on the fire, and stew it up. Put it on your dish; strew a little grated cheese over it, and brown with a salamander.

Boil the maccaroni till tender; cut it in pieces about two inches long; put it into either white or brown sauce, and let it stew gently for half an hour. Either stir in some grated cheese, or send it in plain. Pepper and salt to your taste.

Soak a quarter of a pound of maccaroni in milk for two hours; put it into a stewpan, boil it well, and thicken with a little flour and butter. Season it with pepper and salt to your taste; and add three table-spoonfuls of cream. Put it in a dish; add bread crumbs and sliced cheese, and brown with a salamander.

Set on the fire half a gallon of water; when it boils put into it one pound of maccaroni, with a quarter of a pound of salt; let it boil a quarter of an hour, then strain very dry, put it in a stewpan with a quarter of a pound of fresh butter; let it fry a quarter of an hour longer. Add pepper and grated cheese; stew them together; then put the maccaroni into a terrine, and shake some grated cheese on it. It is very good with a-la-mode beef gravy instead of butter.

Boil a quarter of a pound of maccaroni till it is quite tender; lay it on a sieve to drain; then put it into a tossing-pan with about a gill of cream and a piece of butter rolled in flour. Boil five minutes, pour it on a plate, and lay Parmesan cheese toasted all over it.

Break a quarter of a pound of pipe maccaroni into pieces about an inch long, put it into a quart of boiling broth; boil it for three hours; then strain it off from the broth, and make a sauce with a bit of butter, a little flour, some good broth, and a little cream; when it boils add a little Parmesan cheese. Put your maccaroni into the sauce, and just stir it together. Put it on the dish for table, with grated Parmesan cheese over it, and give it a good brown colour with a hot shovel or salamander.

Boil three ounces of maccaroni in water till quite tender; lay it on a sieve to drain; when dry, put it into a stewpan, over a charcoal fire, with three or four spoonfuls of fresh cream, one ounce of butter, and a little grated Parmesan cheese. Set it over a slow fire till quite hot, but it must not boil; pour it into your hot dish; shake a little of the cheese over the top, and brown with a salamander.

should be fried in a small frying-pan, made for the purpose; with a small quantity of butter. Their great merit is to be thick; therefore use only half the number of whites that you do of yolks of eggs. The following ingredients are the basis of all omelets: parsley, shalot, a portion of sweet-herbs, ham, tongue, anchovy, grated cheese, shrimps, oysters, &c.

Slice very thin two onions, about two ounces each; put them in a stewpan with three ounces of butter; keep the pan covered till done, stirring now and then, and, when of a nice brown, stir in as much flour as will produce a stiff paste. Add by degrees as much water or milk as will make it the thickness of good cream, and stew it with pepper and salt; have ready hard-boiled eggs (four or five); you may either shred or cut them in halves or quarters.

Beat five eggs lightly together, a small quantity of shalot, shred quite fine; parsley, and a few mushrooms. Fry, and be careful not to let it burn. When done add a little sauce.

Break five eggs into a basin; add half a pint of cream, a table-spoonful of flour, a little pounded loaf-sugar, and a little salt. Beat it up with a whisk for five minutes; add candied citron and orange peel; fry it in two ounces of butter.

Take six or seven eggs, a gill of good cream, chopped parsley, thyme, a very small quantity, shalot, pepper, salt, and a little grated nutmeg. Put a little butter in your frying-pan, which must be very clean or the omelet will not turn out. When your butter is melted, and your omelet well beat, pour it in, put it on a gentle fire, and as it sets keep moving and mixing it with a spoon. Add a little more butter if required. When it is quite loose from the bottom, turn it over on the dish in which it is to be served.

Break eight eggs into an earthen pan, with a little pepper and salt, and water sufficient to dissolve the salt; beat the eggs well. Throw an ounce and a half of fresh butter into a frying-pan; melt it over the fire; pour the eggs into the pan; keep turning them continually, but never let the middle part be over the fire. Gather all the border, and roll it before it is too much done; the middle must be kept hollow. Roll it together before it is served. A little chopped parsley and onions may be mixed with the butter and eggs, and a little shalot or pounded ham.

Four eggs, a little scraped beef, cayenne pepper, nutmeg, lemon peel, parsley, burnet, chervil, and onion, all fried in lard or butter.

Beat up six eggs, put some cream to them. Boil some asparagus, cut off the green heads, and mix with the eggs; add pepper and salt. Make the pan hot; put in some butter; fry the omelet, and serve it hot.

Beat up six eggs; put to them a quarter of a pint of cream, some pepper, salt, and nutmeg; beat them well together. Put a quarter of a pound of butter, made hot, into your omelet-pan, and fry it of a light brown. Double it once, and serve it up plain, or with a white sauce under it. If herbs are preferred, there should be a little parsley shred, and green onion cut very fine, and serve up fried.

Boil and blanch some cocks’ combs, with sweetbreads sliced and lambs’ stones; mix them up in gravy, with sweet-herbs, truffles, mushrooms, oysters, and savoury spice, and use it when you have occasion.

Chop fine two pounds of veal, fat and lean together; slice crumb of bread into some warm milk: squeeze it out of the milk and put it to the veal; season with pepper, salt, and nutmeg; make it up in three balls, and fry it in butter half an hour. Put a quart of mutton or veal broth into the pan, and let it stew three quarters of an hour, or till it is reduced to a quarter of a pint of strong gravy.

Scrape the bottom clean; cut them into large dice, and boil them, but not too soft. Stove them in a little cream, seasoned with pepper and salt; thicken with the yolks of four eggs and melted butter, and serve up.

Use two pounds of common salt; one pound of bay salt; one pound of brown sugar; two ounces of saltpetre; two ounces of ground black pepper.

Take half a pound of saltpetre, or let part of it be petre salt, half a pound of bay salt, and one pound of coarse sugar; pound and mix them well together. Rub this mixture well into the bacon, and cover it completely with common salt. Dry it thoroughly, and keep it well packed in malt dust.