At this season of the year there is often cold game
in the house out of which, with a little care, a nice
entree can be made in this way. Assuming
that six ounces of meat can be picked off a Croquettes.
brace of cold pheasants, take one ounce of
lean and one ounce of fat of cooked ham, and of cooked
mushrooms one ounce. Mince all rather finely and
mix them in a soup plate, seasoning with spiced pepper,
and covering the plate for the present. Now chop up
all the trimmings, skin, and bones of the birds, pound-
ing the latter for a while in the mortar, and put the
whole into a stewpan with a couple of ounces of minced
lean of uncooked bacon, four ounces of minced onion,
the minced peelings and stalks of half a pound of mush-
rooms, a dessert-spoonful of dried sweet herbs, and a
seasoning of salt and pepper✪ Cheese Toasts ; cover with water, bring
to the boil slowly, and simmer for a couple of hours.
Then strain, take off any fat there may be, and proceed
to thicken the broth as for a sauce taking, for half a
pint, half an ounce of butter and the same of flour.
As this is cooking, stir in a quarter of an ounce of dis-
solved gelatine, a teaspoonful of lemon-juice, half one
of red currant jelly, and a teaspoonful of marsala.
Pass this through the hair sieve. Now put the mince
into a clean stewpan, dilute with just sufficient sauce
to bring it to the consistency of thick jam, stir over a
low fire for five minutes, and then put the mixture into
a soup plate, patting it into a disc about an inch thick
with a wooden spoon. Set this aside to get cold. When
cold and firm, mark it off into portions about the size
of a bantam’s egg, flour these, egg, and roll them in
finely sifted crumbs, and let them rest for half an hour
104
FIFTY DINNERS.
for the crumbing to dry ; then egg again, and roll again
in the crumbs. Let this coating dry and then fry in a
good bath of boiling fat till of a golden colour. Now
drain, dry, and serve on a hot napkin, the remainder
of the sauce heated very hot accompanying in a boat.
The use of gelatine is recommended rather than
eggs for fixing the mince, because it becomes moist
during the frying, and the inside of the croquettes✪ Croquettes is
therefore juicy and not dry as it is with eggs.
A porterhouse steak must be grilled with great care,
and served on a very hot dish garnished with water-
cress or grilled mushrooms — say half a
\ousfsUcAi' pound, one of them having been given for
the croquettes, and the peelings and stalks
for their sauce. Salad and ponunes de terre sautees
would complete the dish.
When celery first comes in it is specially suited to
stewing as an entremets., either with butter, beef mar-
row, or other adjunct. Trim two heads of
5; Celery in celery very neatly, wash them
the Flemish ^ , / . , ,
way. carefully, and when convinced that no earth
remains hidden in the leaves, cut each head
in two lengthwise, or four if the head be large, and tie
the pieces together again with twine : then stew them
very gently in milk and water, or in broth if you can
spare it. When tender, drain, untie the strings, and
arrange the pieces neatly upon a silver dish like aspara-
gus, smothered with this sauce : — Strain off the cuts-
son, skim it, slightly thicken it with butter and flour,
finishing with two yolks of eggs beaten up with a
MOCK CRAB TOAST.
105
Fifty dinners
1895Page 47 · 3 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
At this season of the year there is often cold game in the house out of which, with a little care, a nice entree can be made in this way. Assuming that six ounces of meat can be picked off a brace of cold pheasants: brace of cold pheasants, take one ounce of lean and one ounce of fat of cooked ham, and of cooked mushrooms one ounce. Mince all rather finely and mix them in a soup plate, seasoning with spiced pepper, and covering the plate for the present. Now chop up all the trimmings, skin, and bones of the birds, pounding the latter for a while in the mortar, and put the whole into a stewpan with a couple of ounces of minced lean of uncooked bacon, four ounces of minced onion, the minced peelings and stalks of half a pound of mushrooms, a dessert-spoonful of dried sweet herbs, and a seasoning of salt and pepper ; cover with water, bring to the boil slowly, and simmer for a couple of hours. Then strain, take off any fat there may be, and proceed to thicken the broth as for a sauce taking, for half a pint, half an ounce of butter and the same of flour. As this is cooking, stir in a quarter of an ounce of dissolved gelatine, a teaspoonful of lemon-juice, half one of red currant jelly, and a teaspoonful of marsala. Pass this through the hair sieve. Now put the mince into a clean stewpan, dilute with just sufficient sauce to bring it to the consistency of thick jam, stir over a low fire for five minutes, and then put the mixture into a soup plate, patting it into a disc about an inch thick with a wooden spoon. Set this aside to get cold. When cold and firm, mark it off into portions about the size of a bantam’s egg, flour these, egg, and roll them in finely sifted crumbs, and let them rest for half an hour
for the crumbing to dry ; then egg again, and roll again in the crumbs. Let this coating dry and then fry in a good bath of boiling fat till of a golden colour. Now drain, dry, and serve on a hot napkin, the remainder of the sauce heated very hot accompanying in a boat.
The use of gelatine is recommended rather than eggs for fixing the mince, because it becomes moist during the frying, and the inside of the croquettes is therefore juicy and not dry as it is with eggs.
A porterhouse steak must be grilled with great care, and served on a very hot dish garnished with watercress or grilled mushrooms — say half a pound, pound, one of them having been given for the croquettes, and the peelings and stalks for their sauce. Salad and ponunes de terre sautees would complete the dish.
When celery first comes in it is specially suited to stewing as an entremets., either with butter, beef marrow, or other adjunct. Trim two heads of
5; Celery in celery very neatly, wash them
the Flemish ^ , / . , ,
way. carefully, and when convinced that no earth
remains hidden in the leaves, cut each head in two lengthwise, or four if the head be large, and tie the pieces together again with twine : then stew them very gently in milk and water, or in broth if you can spare it. When tender, drain, untie the strings, and arrange the pieces neatly upon a silver dish like asparagus, smothered with this sauce : — Strain off the cutsson, skim it, slightly thicken it with butter and flour, finishing with two yolks of eggs beaten up with a
MOCK CRAB TOAST.
Records on this page
Cheese ToastsGame CroquettesCroquettes