305. — Westphalian Rissoles.
Mince a quarter of a pound of lean ham ; pound
it up Avith 1 pound of mashed potatoes, some butter,
pepper, salt, and tAvo beaten eggs. ✪ Westphalian Rissoles Divide the mixture
into rolls, and fry them in boiling fat. Seiwe Avith
gravy.
306. — Pastry Rissoles.
Make a light paste; roll it out thin, cut it into
squares. On each square place a small piece of savoury
mince✪ Pastry Rissoles; roll up each square, and fry in boiling fat.
Dish up on a napkin.
324
WHOLESOME COOKERY.
307. — Fried Oysters.
Scald and beard the oysters ; dip each separately
in batter; drop them into boiling fat and fry crisp;
drain them, and dish them up with fried parsley✪ Fried Oysters.
They must be quite dry and crisp.
308. — Kromeskys.
Mince some cold meats of any sort, and mushrooms,
if you have them. Fry some onion slightly in butter,
then toss in the mince for a couple of minutes ; next
moisten with gravy or stock ; season with pepper and
salt and minced parsley. Stew for a few minutes until
it is in a tolerable paste ; put it on one side to get cool.
Cut up some slices of cooked bacon (rather fat) — the
slices must be of the thinnest — place some of the
savoury meat on each slice, roU them up neatly, and
keep them in a cool place ; then dip them in batter✪ Kromeskys
njid fry them.
( 1-5 )
SWEETS.
309. — Cabinet Pudding.
Sj^i’ead the inside of a mould with butter; orna-
ment the bottom and sides with pieces of preserved
fruits, rill the mould with alternate slices of sponge
cake, ratafias, and maccaroons, and some more pieces
of dried fruits, or small lumps of guava jelly or apri-
cot marmalade. Make a custard with 7 eggs, 1 pint
of milk, 6 ounces of sugar, and a little vanilla or
gTated lemon-peel ; add 1 wine-glassful of brandy✪ Cabinet Pudding. Let
it get cold, and pour it by degrees into the mould so
as to penetrate every corner; then cover the mould
and steam it an hour. Serve cold with custard over
it, into which mix another wine-glassful of brandy.
310. — Winter Pudding.
1 pint of very fine bread-crumbs, 1 quart of milk,
1 teacupful of sugar, 4 yolks of eggs well beaten, grated
rind of 1 lemon, a lump of butter about the size of an
egg✪ Winter Pudding. Mix all this well together in a dish, and bake it
till just set (if cooked too much it will be wateiy)
I
126
WHOLESOME COOKERY.
Whip up 4 whites of eggs to a stiff froth ; then whisk
in a teacupful of castor sugar, mixed with the juice of
1 lemon. Now turn out the pudding; spread over it
a layer of jam or jelly, pour over the whisked whites,
and hake slightly. Serve cold with cream.
311. — Swiss Apples.
Peel and cut the apples in quarters ; fry them in
butter a pale gold colour; put them to drain (on a
piece of blotting-paper is best). Heap them up on a
dish, and keep them warm. Now put in a saucepan
1 pint of claret, a little cinnamon ; sweeten with about
half a pound of brown sugar; add the grated rind
of 1 lemon and the juice of half a lemon✪ Swiss Apples. Make the
sauce quite hot, but do not let it boil. Pour it over
the apples,
312. — Banana Fritters.
Cut some bananas in half ; sprinkle them with castor
sugar ; put them to soak in a little rum. Have some
frying batter ; dip each piece in ; fry in boiling fat✪ Banana Fritters, and
serve up on a napkin.
N.B. — Slices of apple, orange, pineapple, etc., are
good if cooked in this mannei*.
O
313. — Pain Perdu.
Cut some bread into round slices of a medium
thickness. Boil some milk with sugar, and vanilla,
SWEETS.
127
✪ Pain Perdu
Page 45 · 11 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
305. — Westphalian Rissoles.
Mince a quarter of a pound of lean ham ; pound it up Avith 1 pound of mashed potatoes, some butter, pepper, salt, and tAvo beaten eggs. Divide the mixture into rolls, and fry them in boiling fat. Seiwe Avith gravy.
306. — Pastry Rissoles.
Make a light paste; roll it out thin, cut it into squares. On each square place a small piece of savoury mince; roll up each square, and fry in boiling fat. Dish up on a napkin.
307. — Fried Oysters.
Scald and beard the oysters ; dip each separately in batter; drop them into boiling fat and fry crisp; drain them, and dish them up with fried parsley. They must be quite dry and crisp.
308. — Kromeskys.
Mince some cold meats of any sort, and mushrooms, if you have them. Fry some onion slightly in butter, then toss in the mince for a couple of minutes ; next moisten with gravy or stock ; season with pepper and salt and minced parsley. Stew for a few minutes until it is in a tolerable paste ; put it on one side to get cool. Cut up some slices of cooked bacon (rather fat) — the slices must be of the thinnest — place some of the savoury meat on each slice, roll them up neatly, and keep them in a cool place ; then dip them in batter and fry them.
( 1-5 )
309. — Cabinet Pudding.
Spread the inside of a mould with butter; ornament the bottom and sides with pieces of preserved fruits, Fill the mould with alternate slices of sponge cake, ratafias, and maccaroons, and some more pieces of dried fruits, or small lumps of guava jelly or apricot marmalade. Make a custard with 7 eggs, 1 pint of milk, 6 ounces of sugar, and a little vanilla or gTated lemon-peel ; add 1 wine-glassful of brandy. Let it get cold, and pour it by degrees into the mould so as to penetrate every corner; then cover the mould and steam it an hour. Serve cold with custard over it, into which mix another wine-glassful of brandy.
310. — Winter Pudding.
1 pint of very fine bread-crumbs, 1 quart of milk, 1 teacupful of sugar, 4 yolks of eggs well beaten, grated rind of 1 lemon, a lump of butter about the size of an egg. Mix all this well together in a dish, and bake it till just set (if cooked too much it will be watery)
Whip up 4 whites of eggs to a stiff froth ; then whisk in a teacupful of castor sugar, mixed with the juice of 1 lemon. Now turn out the pudding; spread over it a layer of jam or jelly, pour over the whisked whites, and hake slightly. Serve cold with cream.
311. — Swiss Apples.
Peel and cut the apples in quarters ; fry them in butter a pale gold colour; put them to drain (on a piece of blotting-paper is best). Heap them up on a dish, and keep them warm. Now put in a saucepan 1 pint of claret, a little cinnamon ; sweeten with about half a pound of brown sugar; add the grated rind of 1 lemon and the juice of half a lemon. Make the sauce quite hot, but do not let it boil. Pour it over the apples,
312. — Banana Fritters.
Cut some bananas in half ; sprinkle them with castor sugar ; put them to soak in a little rum. Have some frying batter ; dip each piece in ; fry in boiling fat, and serve up on a napkin.
N.B. — Slices of apple, orange, pineapple, etc., are good if cooked in this mannei*.
O
313. — Pain Perdu.
Cut some bread into round slices of a medium thickness. Boil some milk with sugar, and vanilla,
Records on this page
Westphalian RissolesPastry RissolesFried OystersFried OystersKromeskysCabinet PuddingWinter PuddingSwiss ApplesBanana FrittersPain PerduTorrijas (Spanish)