22101425132 u NATIONAL VIANDS Digitized by the Internet Arctiive in 2014 https://arcliive.org/details/b20397264 NATIONAL VIANDS authoress of the a la mode series of cookery books 'household wrinkles' 'floral decorations' 'new-laid eggs' ' drinks ' ' dogs ' etc. * Let them bring stomachs ; there's no want of meat, sir : Portly and curious viands are prepared To please all kinds of appetites ' Massinger LONGMANS, GREEN, AND CO. AND NEW YORK : 15 EAST i6»l> STREET 1895 A LA MODE RECIPES COLLECTED BY MRS DE SALIS LONDON All rights reservtd WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. / PREFACE The offering of this little book to the public does not emanate from myself, but from the wish of a great many of the patronesses of my ' A la Mode ' series of cookery books, who have written to me asking for recipes for foreign dishes which they have met with abroad, and expressing a desire that I would publish a little volume on the subject. So many foreigners constantly visit our little isle, and naturally like, if possible, to meet with some of their own especial dishes, and at the present time, with the quick travelling, aided by the ice chambers, we are enabled to procure almost any thmg from other climes ; consequently foreign dishes of all nation- alities can be now made in England. I have, there- fore, collected a few recipes from various friends and from periodicals, besides having translated many from French, German, and Italian cookery vi NATIONAL VIANDS books ; and many foreign friends have also given nme great help. Only a few of my large printed and MS. collec- tion have been given here, but at any time I shall be happy to give others, or translate any that may be required, in which case I must request a directed envelope and twelve stamps to be sent to me. The proceeds will be devoted to the education of young necessitous gentlewomen in earning their own living. My cookery recipes number many thousands, and my common-place book contains many hundreds of every kind of household matter, including de- scriptions of every possible fancy dress. HARRIET A. DE SALIS. Hampton Lea, Sutton : Feln'itary 1 895. CONTENTS PAGE African (Cape of Good Hope, Numidia, and Tenerife) I American and Canadian 3 American, South, with Mexican 13 French (Provincial) 18 German 23 Greek . " 36 Italian 40 Oriental (East Indian, Arabian, and Chinese). . 52 Russian, Polish, and Siberian 58 Spanish and Portuguese 67 Swedish 75 Swiss • . 78 Turkish and Levantine 81 West Indian &c 86 INDEX . . 90 NATIONAL VIANDS AFRICAN (CAPE OF GOOD HOPE, NUMIDIA, AND TENERIFE) Chutnies. (Mauritius) Mince first, then pound, two or three dozen prawns till they become paste, add two tomatoes from which the seeds and water have been squeezed, after which add some finely chopped chives and two minced chillies ; salt and cream to make the paste the consistency of butter, and add the strained juice of a lemon. Chervil Tart Boil some chervil till soft, squeeze off all the water and stir in a large piece of butter, sugar to taste, with a wineglassful of sherry ; beat up four eggs and add to this mixture. Line a tart pan with paste, and fill in these ingredients and bake. 2 NATIONAL VIANDS Gofio. (Tenerife)

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22101425132 u Digitized by the Internet Archive in 2014 https://archive.org/details/b20397264 authoress of the a la mode series of cookery books 'household wrinkles' 'floral decorations' 'new-laid eggs' ' drinks ' ' dogs ' etc. * Let them bring stomachs ; there's no want of meat, sir : Portly and curious viands are prepared To please all kinds of appetites ' Massinger LONGMANS, GREEN, AND CO. AND NEW YORK : 15 EAST i6»l> STREET A LA MODE RECIPES COLLECTED BY MRS DE SALIS LONDON All rights reserved WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. / PREFACE The offering of this little book to the public does not emanate from myself, but from the wish of a great many of the patronesses of my ' A la Mode ' series of cookery books, who have written to me asking for recipes for foreign dishes which they have met with abroad, and expressing a desire that I would publish a little volume on the subject. So many foreigners constantly visit our little isle, and naturally like, if possible, to meet with some of their own especial dishes, and at the present time, with the quick travelling, aided by the ice chambers, we are enabled to procure almost any thmg from other climes ; consequently foreign dishes of all nationalities can be now made in England. I have, therefore, collected a few recipes from various friends and from periodicals, besides having translated many from French, German, and Italian cookery books ; and many foreign friends have also given nme great help. Only a few of my large printed and MS. collection have been given here, but at any time I shall be happy to give others, or translate any that may be required, in which case I must request a directed envelope and twelve stamps to be sent to me. The proceeds will be devoted to the education of young necessitous gentlewomen in earning their own living. My cookery recipes number many thousands, and my common-place book contains many hundreds of every kind of household matter, including descriptions of every possible fancy dress. HARRIET A. DE SALIS. Hampton Lea, Sutton : February 1895. CONTENTS PAGE African (Cape of Good Hope, Numidia, and Tenerife) I American and Canadian 3 American, South, with Mexican 13 French (Provincial) 18 German 23 Greek . " 36 Italian 40 Oriental (East Indian, Arabian, and Chinese). . 52 Russian, Polish, and Siberian 58 Spanish and Portuguese 67 Swedish 75 Swiss • . 78 Turkish and Levantine 81 West Indian &c 86 INDEX . . 90 AFRICAN (CAPE OF GOOD HOPE, NUMIDIA, AND TENERIFE) Chutnies. (Mauritius) Mince first, then pound, two or three dozen prawns till they become paste, add two tomatoes from which the seeds and water have been squeezed, after which add some finely chopped chives and two minced chillies ; salt and cream to make the paste the consistency of butter, and add the strained juice of a lemon. Chervil Tart Boil some chervil till soft, squeeze off all the water and stir in a large piece of butter, sugar to taste, with a wineglassful of sherry ; beat up four eggs and add to this mixture. Line a tart pan with paste, and fill in these ingredients and bake. Gofio. (Tenerife)

National viands à la mode