if possible), give that a dessert-spoonful of
lemon-juice and six drops of “ tabasco'' or a teaspoonful
of chilli vinegar✪ Roast Wild Duck ; stir the gravy round with a spoon,
and baste the breast of the duck liberally with it, then
go on with your carving. If you have a little sauce-
boat on a spirit-lamp by your side (a beautiful modern
invention) the gravy can be heated therein, on the
spot, admirably. Some like port and some orange-
juice — the choice is obviously a matter of taste.
Put a pound of good prunes into a preserving-pan
JVVVEI^APS SAVOURY.
55
or a white enamelled stewpan, with two ounces of
sugar, the finely peeled rind of a lemon, a stick of
cinnamon, and enough light claret to cover
the fruit well ; stew very gently, so that the
prunes may swell and absorb some of the
liquid ; Avhen quite tender put them into a glass dish,
squeeze the juice of a lemon over them, add the syrup
in which they were stewed, and a claret-glassful of
cherry brandy✪ Stewed Prunes. Let them get quite cold — if necessary
over some crushed ice ; and hand round with plain
cream in a cold sauce-boat or silver jug.
Procure for this savoury four chicken’s livers, and
use the stalks and peelings of the quarter of a pound
of mushrooms used in No. 3. Put into a
small sau(e-]}7i\\ half an ounce of butter and ^
a dessert-spoonful of finely minced onion,
fry gently and add the mushroom trimmings after
having washed, dried, and minced them. Continue
frying for five minutes, and then lay the livers over
the mince, diluting with half a gill of broth and adding
an ounce of meat glaze ; simmer now till the livers
are quite soft, seasoning with salt, pepper, and pow-
dered sweet herbs, and adding a teaspoonful of mar-
sa✪ Chicken Liver Savouryla. All being cooked, empty the contents of the
pan into a mortar, and pound them to a paste, pass-
ing it through the hair sieve. Have ready eight
well-fried croutes of white bread as hot as possible,
spread the paste also as hot as possible over the
cro/HcSi dust over with grated Parmesan and Nepaul
pepper, and serve on a very hot napkin.
MENU XII.
{December or January.)
Pur6e de cliicor4e.
Eperlans sur crodtes.
Faisan ^ la casserole.
Spaghetti fourr6 la Borghfese.
“ Fig pudding.”
Camembert I’Anglaise.
Make a broth as explained in Menu i. Remove
the green leaves from two heads of endive of a good
size, Avash the others well, cut each in four,
and plunge the pieces into fast-boiling
salted water ; boil for tAventy or tAventy-fiA^e
minutes, drain, “refresh '' them Avith a dotichc of cold
water, and, after pressing all moisture from them, chop
them up as small as possible. Melt half an ounce of
butter in a steAvpan, put in the chopped endives, dust
over Avith salt and a pinch of poAvdered mace, and stir
Avithout stopping over a moderate fire until the vege-
table has absorbed the butter ; next moisten Avith half
a gill of good Avhite sauce or milk, stir till Avell mixed,
and then pass through the sieve. To the puree thus
obtained add the yolk of a raAV egg and a quarter
of an ounce of butter, keeping it Avarm in the bain-
7narie. Having cleared the stock of all fat, proceed to
thicken it slightly, using half an ounce of butter and
half an ounce of flour ; add by degrees the endiA^e
turec^ warming the Avhole AAuthout actually boiling,
SMELTS ON TOAST.
57
when the soup can be served. CroMons of fried bread
should accompany. ✪ Fig Pudding
Fifty dinners
1895Page 25 · 6 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
if possible), give that a dessert-spoonful of lemon-juice and six drops of “ tabasco'' or a teaspoonful of chilli vinegar ; stir the gravy round with a spoon, and baste the breast of the duck liberally with it, then go on with your carving. If you have a little sauceboat on a spirit-lamp by your side (a beautiful modern invention) the gravy can be heated therein, on the spot, admirably. Some like port and some orangejuice — the choice is obviously a matter of taste.
Put a pound of good prunes into a preserving-pan
JVVVEI^APS SAVOURY.
or a white enamelled stewpan, with two ounces of sugar, the finely peeled rind of a lemon, a stick of cinnamon, and enough light claret to cover the fruit well ; stew very gently, so that the prunes may swell and absorb some of the liquid ; Avhen quite tender put them into a glass dish, squeeze the juice of a lemon over them, add the syrup in which they were stewed, and a claret-glassful of cherry brandy. Let them get quite cold — if necessary over some crushed ice ; and hand round with plain cream in a cold sauce-boat or silver jug.
Procure for this savoury four chicken’s livers, and use the stalks and peelings of the quarter of a pound of mushrooms used in No. 3. Put into a small sau(e-]}7i\\ half an ounce of butter and ^
a dessert-spoonful of finely minced onion, fry gently and add the mushroom trimmings after having washed, dried, and minced them. Continue frying for five minutes, and then lay the livers over the mince, diluting with half a gill of broth and adding an ounce of meat glaze ; simmer now till the livers are quite soft, seasoning with salt, pepper, and powdered sweet herbs, and adding a teaspoonful of marsala. All being cooked, empty the contents of the pan into a mortar, and pound them to a paste, passing it through the hair sieve. Have ready eight well-fried croutes of white bread as hot as possible, spread the paste also as hot as possible over the croutes, dust over with grated Parmesan and Nepaul pepper, and serve on a very hot napkin.
MENU XII.
{December or January.)
Pur6e de cliicor4e. Eperlans sur crodtes. Faisan ^ la casserole. Spaghetti fourr6 la Borghfese. “ Fig pudding.” Camembert I’Anglaise.
Make a broth as explained in Menu i. Remove the green leaves from two heads of endive of a good size, wash the others well, cut each in four, and plunge the pieces into fast-boiling salted water ; boil for twenty or twenty-five minutes, drain, “refresh '' them with a dotichc of cold water, and, after pressing all moisture from them, chop them up as small as possible. Melt half an ounce of butter in a stewpan, put in the chopped endives, dust over Avith salt and a pinch of powdered mace, and stir without stopping over a moderate fire until the vegetable has absorbed the butter ; next moisten with half a gill of good white sauce or milk, stir till Avell mixed, and then pass through the sieve. To the puree thus obtained add the yolk of a raAV egg and a quarter of an ounce of butter, keeping it warm in the bain-marie. Having cleared the stock of all fat, proceed to thicken it slightly, using half an ounce of butter and half an ounce of flour ; add by degrees the endive puree, warming the Avhole without actually boiling,
SMELTS ON TOAST.
when the soup can be served. CroMons of fried bread should accompany.
Records on this page
Roast Wild DuckStewed PrunesChicken Liver SavouryFig PuddingEndive PuréeSmelts on Toast