Pound up in a mortar seven or eight table-
spoonfuls of juniper berries mixed with the thinly
grated peel of a small bitter orange ; add a hand-
ful of sorrel and parsley, with two shallots, a table-
spoonful of capers finely chopped. Pound all
together and pass through a hair sieve. Having
mixed in three or four tablespoonfuls of cold
brown or white sauce, stir gradually to this four
tablespoonfuls of olive oil and two tablespoonfuls of
French mustard ; stew it with a few drops of vine-
gar, and season with salt and white pepper. Place
in a cool place or on ice.
Zimmet-Waffeln
Cream half a pound of fresh butter ; beat up
four eggs and beat into the butter, and flavour with
one ounce of cinnamon and a tablespoonful of
D Z
36
NATIONAL VIANDS
Maraschino ; then add one pound of fine flour✪ Zimmet-Waffeln.
Mix well ; grease and heat the waffle irons, pour
the mixture into them, and bake till of a nice yellow
colour.
GREEK
Boiled Pillau of Lamb
Bone a leg of a young lamb, and with the bone
and the intestines and a few herbs make a gravy,
and put it into the stewpan with a tablespoonful of
chopped onion, and fry ; cut into dice-sized pieces
the lamb meat and add to this gravy, season to
taste, and fry over a brisk fire for ten minutes.
Moisten with the strained gravy, add a bunch of
parsley, two pimentos, a tomato, and the juice of a
lemon, and boil up quickly for a few minutes ; then
arrange this in a pyramid with slices of lemon and
apuree of sorrel.
Garlic Sauce
Bruise in a stone mortar three or four heads of -
garlic ; then add two boiled potatoes ; pound all
well together, adding a little salt and pepper, and
stir thoroughly, and whilst doing so add in gradually
salad oil and vinegar.
Greek Soup
Take a shoulder of lamb and cut off the meat
into pieces not too large, and put it into a saucepan
with a sliced onion and butter, and fry till a nice
colour ; then sprinkle over a tablespoonful of flour,
and one of curry powder, and in a few minutes
GREEK
37
moisten with three quarts of broth, add a few
sprigs of parsley and a few trimmings of raw ham.
When it boils up, remove the pan back, and let all
finish cooking slowly. Then pass the soup through
a sieve, and add to it a pound of rice boiled as
curry, and boil for ten minutes. Put the pieces of
lamb into a soup tureen and thicken the soup with
the yolks of three eggs mixed with a little cream✪ Greek Soup, and
pass the soup through a strainer into the tureen.
Pigeons on the Skewer a la Grecque
Take as many pigeons as required, bone them,
and season them with salt, pepper, and let them
marinade for an hour in lemon juice and oil ; then
wrap up each pigeon in a slice of fat bacon, and
run them on to small skewers and boil. Serve hot
on the skewers.
Quails a la Cypriote. (Greece and Cyprus)
Page 16 · 2 recipe records on this page
Presented as published in 1895. 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
Pound up in a mortar seven or eight tablespoonfuls of juniper berries mixed with the thinly grated peel of a small bitter orange ; add a handful of sorrel and parsley, with two shallots, a tablespoonful of capers finely chopped. Pound all together and pass through a hair sieve. Having mixed in three or four tablespoonfuls of cold brown or white sauce, stir gradually to this four tablespoonfuls of olive oil and two tablespoonfuls of French mustard ; stew it with a few drops of vinegar, and season with salt and white pepper. Place in a cool place or on ice.
Zimmet-Waffeln
Cream half a pound of fresh butter ; beat up four eggs and beat into the butter, and flavour with one ounce of cinnamon and a tablespoonful of
D Z
Maraschino ; then add one pound of fine flour. Mix well ; grease and heat the waffle irons, pour the mixture into them, and bake till of a nice yellow colour.
GREEK COOKERY
GREEK
Boiled Pillau of Lamb
Bone a leg of a young lamb, and with the bone and the intestines and a few herbs make a gravy, and put it into the stewpan with a tablespoonful of chopped onion, and fry ; cut into dice-sized pieces the lamb meat and add to this gravy, season to taste, and fry over a brisk fire for ten minutes. Moisten with the strained gravy, add a bunch of parsley, two pimentos, a tomato, and the juice of a lemon, and boil up quickly for a few minutes ; then arrange this in a pyramid with slices of lemon and apuree of sorrel.
Garlic Sauce
Bruise in a stone mortar three or four heads of - garlic ; then add two boiled potatoes ; pound all well together, adding a little salt and pepper, and stir thoroughly, and whilst doing so add in gradually salad oil and vinegar.
Greek Soup
Take a shoulder of lamb and cut off the meat into pieces not too large, and put it into a saucepan with a sliced onion and butter, and fry till a nice colour ; then sprinkle over a tablespoonful of flour, and one of curry powder, and in a few minutes
GREEK
moisten with three quarts of broth, add a few sprigs of parsley and a few trimmings of raw ham. When it boils up, remove the pan back, and let all finish cooking slowly. Then pass the soup through a sieve, and add to it a pound of rice boiled as curry, and boil for ten minutes. Put the pieces of lamb into a soup tureen and thicken the soup with the yolks of three eggs mixed with a little cream, and pass the soup through a strainer into the tureen.
Pigeons on the Skewer a la Grecque
Take as many pigeons as required, bone them, and season them with salt, pepper, and let them marinade for an hour in lemon juice and oil ; then wrap up each pigeon in a slice of fat bacon, and run them on to small skewers and boil. Serve hot on the skewers.
Quails a la Cypriote. (Greece and Cyprus)
Records on this page
Zimmet-WaffelnGreek Soup