you must first brush over with a well-beaten
egg) with pepper, salt, finely chopped parsley, chives,
and chervil, lay them together again : the fish re-
suming its former appearance. Chop up the head
and bones, and in the manner before described extract
from them a good broth. Now butter a flat metal
gratin dish or one of china that will stand the fire,
strew over the butter a fine layer of chives, chervil, and
parsley, minced small, place the fish thereon, moisten
it with a sherry-glass of chablis, or a light white wine
of that class, and two of the broth. Bake in a
moderate oven. Whilst baking, make a good white
sauce with the remainder of the broth made from the
bones and trimmings of the fish ; bring this to the boil,
and sharpen it with a teaspoonful of anchovy vinegar.
When the fish is nearly done, take it out of the oven ;
pour the liquid from its dish into your sauce ; garnish
the fish with fillets of delicately stewed cucumber ; over
all pour your sauce — which should be nice and thick —
set the dish in the oven again for five minutes, and
serve with croMons of bread that have been fried a
golden brown in butter.
BRISKET OF BEEF IN JELL F {COLD). 33
This recipe can obviously be simplified still further
as follows : — after having detached the pieces of fish
from the bones, set the latter and the trimmings to
make a broth : season the inner sides with chopped
parsley, lay them together and bake, moistening with
some of the broth, and a tablespoonful of white wine.
Then thicken the remaining fish broth ; add the liquid
from the baking-dish, stir in the yolk of a raw egg, off
the fire, pour it over the fish and serve.
Tie a nice piece of fresh brisket of beef, weighing
about four pounds, into a compact shape and braise it
in stock, with the usual allowance of vege-
tables and a glass of white wine ; when 3- Brisket of
done, take it out, remove the string, take
out the bones, and place the meat on a flat
dish with a heavy weight upon it ; when thoroughly
cold, and set, trim it all round with a sharp knife, and
glaze it with a brush dipped in melted meat glaze.
Make a pint of aspic jelly✪ Brisket of Beef in Jelly, pour this upon a flat dish
set upon ice ; let the liquid be a quarter of an inch
deep ; when set, turn this slab of jelly out upon a
cold, damp clqth, cut patterns out of it with a pastry
cutter, and garnish with them both round the joint,
and upon its surface ; turned olives and sprigs of
parsley may also be arranged round it ; serve with
the best salad you can devise, and a good mayonnaise
sauce. Or, the beef may be served hot, with its own
gravy thickened, and garnished with vegetables —
piece dc bceuf braisee.
This recipe may be followed with a fresh, or partly
cured ox-tongue.
4
34
FIFTY DINNERS.
Half a pound of ripe tomatoes will suffice for this.
Turn them to a according to the recipe given
at page 37. Butter four silver or china
%i '^hdh°^^ scallop shells. Slightly thicken the tomato
puree with white bread-crumb, fill the shells
with this, dust over the surfaces a pretty thick layer of
grated Parmesan, and set in the oven till thoroughly
hot, brown the tops with a hot iron if necessary, and
send up on a hot napkin.
Fifty dinners
1895Page 15 · 1 recipe record 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
you must first brush over with a well-beaten egg) with pepper, salt, finely chopped parsley, chives, and chervil, lay them together again : the fish resuming its former appearance. Chop up the head and bones, and in the manner before described extract from them a good broth. Now butter a flat metal gratin dish or one of china that will stand the fire, strew over the butter a fine layer of chives, chervil, and parsley, minced small, place the fish thereon, moisten it with a sherry-glass of chablis, or a light white wine of that class, and two of the broth. Bake in a moderate oven. Whilst baking, make a good white sauce with the remainder of the broth made from the bones and trimmings of the fish ; bring this to the boil, and sharpen it with a teaspoonful of anchovy vinegar. When the fish is nearly done, take it out of the oven ; pour the liquid from its dish into your sauce ; garnish the fish with fillets of delicately stewed cucumber ; over all pour your sauce — which should be nice and thick — set the dish in the oven again for five minutes, and serve with croMons of bread that have been fried a golden brown in butter.
BRISKET OF BEEF IN JELL F {COLD). 33
This recipe can obviously be simplified still further as follows : — after having detached the pieces of fish from the bones, set the latter and the trimmings to make a broth : season the inner sides with chopped parsley, lay them together and bake, moistening with some of the broth, and a tablespoonful of white wine. Then thicken the remaining fish broth ; add the liquid from the baking-dish, stir in the yolk of a raw egg, off the fire, pour it over the fish and serve.
Tie a nice piece of fresh brisket of beef, weighing about four pounds, into a compact shape and braise it in stock, with the usual allowance of vegetables and a glass of white wine ; when 3- Brisket of done, take it out, remove the string, take out the bones, and place the meat on a flat dish with a heavy weight upon it ; when thoroughly cold, and set, trim it all round with a sharp knife, and glaze it with a brush dipped in melted meat glaze. Make a pint of aspic jelly, pour this upon a flat dish set upon ice ; let the liquid be a quarter of an inch deep ; when set, turn this slab of jelly out upon a cold, damp cloth, cut patterns out of it with a pastry cutter, and garnish with them both round the joint, and upon its surface ; turned olives and sprigs of parsley may also be arranged round it ; serve with the best salad you can devise, and a good mayonnaise sauce. Or, the beef may be served hot, with its own gravy thickened, and garnished with vegetables — piece dc bceuf braisee.
This recipe may be followed with a fresh, or partly cured ox-tongue.
Half a pound of ripe tomatoes will suffice for this. Turn them to a according to the recipe given
at page 37. Butter four silver or china %i '^hdh°^^ scallop shells. Butter four silver or china scallop shells. Slightly thicken the tomato puree with white bread-crumb, fill the shells with this, dust over the surfaces a pretty thick layer of grated Parmesan, and set in the oven till thoroughly hot, brown the tops with a hot iron if necessary, and send up on a hot napkin.
Records on this page
Brisket of Beef in Jelly