Beat up one tablespoonful of starch with two of cream,
add the yelks of six eggs well stirred, beat the whites
until stiff, add to the other, season with salt, pepper and
parsley✪ French Omelettes, fry in butter on both sides; serve at once with
currant jelly.
GERMAN PAN-CAKES.
Beat to a smooth batter four eggs, one gill of sweet
milk and enough sifted flour to make smooth batter,
pepper, salt and fry in butter✪ German Pan-Cakes; serve at once with fresh
lettuce.
FRIED OYSTERS.
Select the largest oysters, dry them well on a towel;
beat up one or two eggs, roll some crackers, not too fine)
dip oysters in the eggs and crackers several times, fry
brown quickly in cooking butter, season last with salt
and pepper✪ Fried Oysters. Pieces of meat fried this way will be found s
very nice. Qi.AJ <' <i$l <f . +'- *,-*' ,i ( r JX < ^"''"'L'
BREADED SPRING CHICKEN.
Cut up the chicken before cooking, sprinkle with salt
and pepper; beat up two eggs, quarter of a pint of milk,
two spoonfuls of flour, dip the phicken in this, then in
bread crumbs; bake in hot oven✪ Breaded Spring Chicken. Serve with cream and
parpley.
SPRING CHICKEN, A LA HORLEY.
Cut up the chicken, dip in melted butter, sprinkle
with pepper and salt, dip in the beaten whites of eggs,
dust flour over it and bake brown in butter; serve with
rings of onion fried in butter✪ Spring Chicken, A La Horley.
[40]
CHICKEN, A LA VILLROY.
Boil in good beef stock some chickens, cut up when
tender, boil down the gravy until rather thick, add
a little flour; dip the chicken in this, sprinkle with bread
crumbs, fry quickly in butter; serve with fresh lettuce✪ Chicken, A La Villroy.
BAKED CALVES' BRAINS.
After washing, cook the brains in salt water, dip in
egg and cracker and bake quickly, or slioe and dip in
egg and crackers and fry in butter.
WELSH RARE BIT.
Toast some slices of bread, put in a frying pan some
slices of cheese with butter✪ Welsh Rare Bit; when cheese is melted,
spread on buttered toast and serve.
*.»**»**W**% ***»***.•"*.*•%**•»**
FISH.
BOILED SALMON.
Leave the bead on if for a dinner or party, roll in a
napkin, boil in salt water, with a few sweet herbs, from
twelve to twenty-five minutes, according to size, roll on
the dish, decorate with parsley. Should not be cooked
too long, or it will fall apart. Holland sauce.
BROILED SALMON.
Cut up in pieces to suit, melt butter, add pepper and
salt, turn the pieces of fish in the butter, broil quickly,
squeeze lemon joice on each piece; serve with sauce Tar-
tar or Parsley sauce.
BAKED SALMON.
Small fish are preferable. Cut through the long way,
along the back bone, lay in a dripping pan, skin down,
salt and pepper, and dust flour, some butter and a little
?ater; bake in oven. Serve with tomato sauce.
[41]
SALMON, A LA BECHAMEL.
Bake of puff paste some diamond shaped pieces, about
three inches long; cook a salmon as in other receipts;
make a sauce a la bechamel; lay the fish in the middle
of the dish, lay arovnd the pieces of puff paste, pour
over the sauce, decorate with lemon and parsley.
Serve hot.
GRATIN OF SALMON.
Divide a large fish in the middle, out of one side make
a filling by scraping the meat, adding two eggs, four
ounces of butter, four ounces of soaked bread, salt,
pepper, lemon juice; spread the filling in the bottom of
the pan, lay on the other half of the fish cut up, and on
top the balance of the filling, add a little fish water and
cracker and butter; bake in oven twenty-five minutes,
serve hot.
TO FRY FISH.
Clean and cut in pieces to suit, and wipe dry, pepper
and salt, dip in egg, roll in cracker dust; fry brown in
cooking butter.
BROOK TROUT.
Dip in flour and fry in butter.
CARP, SAUCE REMOLADE.
Boil the fish in soup stock for twenty or twenty-five
minutes, lay on a dish, add part of the sauce, decorate
with capers, or green gherkins on the edge of the dish.
Serve cold.
TROUT IN JELLY, OR ASPIC.
Page 13 · 7 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Beat up one tablespoonful of starch with two of cream,
add the yelks of six eggs well stirred, beat the whites
until stiff, add to the other, season with salt, pepper and
parsley, fry in butter on both sides; serve at once with
currant jelly.
GERMAN PAN-CAKES.
Beat to a smooth batter four eggs, one gill of sweet
milk and enough sifted flour to make smooth batter,
pepper, salt and fry in butter; serve at once with fresh
lettuce.
FRIED OYSTERS.
Select the largest oysters, dry them well on a towel;
beat up one or two eggs, roll some crackers, not too fine)
dip oysters in the eggs and crackers several times, fry
brown quickly in cooking butter, season last with salt
and pepper. Pieces of meat fried this way will be found s
very nice. Qi.AJ <' <i$l <f . +'- *,-*' ,i ( r JX < ^"''"'L'
BREADED SPRING CHICKEN.
Cut up the chicken before cooking, sprinkle with salt
and pepper; beat up two eggs, quarter of a pint of milk,
two spoonfuls of flour, dip the phicken in this, then in
bread crumbs; bake in hot oven. Serve with cream and
parpley.
SPRING CHICKEN, A LA HORLEY.
Cut up the chicken, dip in melted butter, sprinkle
with pepper and salt, dip in the beaten whites of eggs,
dust flour over it and bake brown in butter; serve with
rings of onion fried in butter.
[40]
CHICKEN, A LA VILLROY.
Boil in good beef stock some chickens, cut up when
tender, boil down the gravy until rather thick, add
a little flour; dip the chicken in this, sprinkle with bread
crumbs, fry quickly in butter; serve with fresh lettuce.
BAKED CALVES' BRAINS.
After washing, cook the brains in salt water, dip in
egg and cracker and bake quickly, or slioe and dip in
egg and crackers and fry in butter.
WELSH RARE BIT.
Toast some slices of bread, put in a frying pan some
slices of cheese with butter; when cheese is melted,
spread on buttered toast and serve.
*.»**»**W**% ***»***.•"*.*•%**•»**
FISH.
BOILED SALMON.
Leave the bead on if for a dinner or party, roll in a
napkin, boil in salt water, with a few sweet herbs, from
twelve to twenty-five minutes, according to size, roll on
the dish, decorate with parsley. Should not be cooked
too long, or it will fall apart. Holland sauce.
BROILED SALMON.
Cut up in pieces to suit, melt butter, add pepper and
salt, turn the pieces of fish in the butter, broil quickly,
squeeze lemon joice on each piece; serve with sauce Tar-
tar or Parsley sauce.
BAKED SALMON.
Small fish are preferable. Cut through the long way,
along the back bone, lay in a dripping pan, skin down,
salt and pepper, and dust flour, some butter and a little
?ater; bake in oven. Serve with tomato sauce.
[41]
SALMON, A LA BECHAMEL.
Bake of puff paste some diamond shaped pieces, about
three inches long; cook a salmon as in other receipts;
make a sauce a la bechamel; lay the fish in the middle
of the dish, lay arovnd the pieces of puff paste, pour
over the sauce, decorate with lemon and parsley.
Serve hot.
GRATIN OF SALMON.
Divide a large fish in the middle, out of one side make
a filling by scraping the meat, adding two eggs, four
ounces of butter, four ounces of soaked bread, salt,
pepper, lemon juice; spread the filling in the bottom of
the pan, lay on the other half of the fish cut up, and on
top the balance of the filling, add a little fish water and
cracker and butter; bake in oven twenty-five minutes,
serve hot.
TO FRY FISH.
Clean and cut in pieces to suit, and wipe dry, pepper
and salt, dip in egg, roll in cracker dust; fry brown in
cooking butter.
BROOK TROUT.
Dip in flour and fry in butter.
CARP, SAUCE REMOLADE.
Boil the fish in soup stock for twenty or twenty-five
minutes, lay on a dish, add part of the sauce, decorate
with capers, or green gherkins on the edge of the dish.
Serve cold.
TROUT IN JELLY, OR ASPIC.