Two hours beforehand put into a bowl three and a half
ounces of flour ; make a hollow in the centre of it ; into
this mix the yolks of two eggs which have
6. Pancakes been beaten in a sherry-glass of orange-
with orange- „ , °
flower water, hower water, a dessert-spoonful of castor
sugar, and two dessert-spoonfuls of the best
salad oil. Mix well together, adding sufficient luke-
warm milk to bring the batter to the consistency of
smooth cream. Set the bowl in the temperature of the
B/SCI//TS WITH MUSHROOMS 1 1
kitchen to rest for the time indicated. Just before
using, mix into it a dessert-spoonful of brandy, the
white of one of the eggs, and half a gill of cream✪ Pancakes with Orange-Flower Water, well
whipped. Have ready a clean omelette-pan, brush
its surface over with melted butter, and cook the
batter therein in the style of pancakes. As each is
done, sprinkle it with castor sugar and orange-flower
water. If liked, a canopy of sugar may be shaken
over the surface of the crepes^ which may be glazed
with a glazing-iron to caramel ; serve as soon as
possible.
Use plain unsweetened biscuits for this savoury,
turning and thoroughly heating them in butter in a
^rt7//tf-pan over a low fire ; as the butter
browns, devil the biscuits with a mixture 1- B>scut/s
, . , . , with mush-
composed in this way : — Mix together rooms.
three tcaspoonfuls of salt, one of black
pepper, and half one of Nepaul pepper. When
seasoned well, lay upon the top of each a grilled
mushroom, shake over that a slight dusting of the
seasoning, and serve as hot as possible.
MENU III.
{March or April.)
Queue de bceuf clalr.
Boudins de merlans.
Gigot d’agneau a la Bercy.
Concombre 6tuve.
Pannequets au cognac.
Biscuit a la dlable.
This is a simple method of making clear ox-tail
soup with the tail only. Cut the tail up into joints,
and crush each one with a smart blow with
Clear ox- chopper. Melt an ounce of butter in
tail soup. ^ .
a roomy stewpan, and put to it tour ounces
of chopped onion, three of carrot, three of turnip, one
of celery, and a sprig of parsley ; fry gently, and put
in the pieces of tail ; cook all together till slightly
coloured, then moisten with half a pint of warm broth
and a glass of marsala. Continue the cooking until
the liquid becomes almost a glaze, then cover all with
warm broth or water, bring slowly to the boil, skim-
ming carefully ; when clear of scum put in a muslin
bag containing a dessert-spoonful of dried sweet herbs,
and simmer gently for three and a half hours. Strain
off the broth now into a bowl, when cold take off all
fat, clarify with twelve ounces of raw beef and one
whole fresh egg✪ Clear Ox-Tail Soup, strain, warm up, and serve garnished
with a few pieces of the tail meat cut into squares,
12
WHITING PUDDINGS.
13
and a tablespoonful of separately cut and cooked
vegetables.
N.B. — The second boilings of the tail will form a
useful stock, see Menu xxiv. ✪ Whiting Puddings
Fifty dinners
1895Page 5 · 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
Two hours beforehand put into a bowl three and a half ounces of flour ; make a hollow in the centre of it ; into this mix the yolks of two eggs which have
6. Pancakes been beaten in a sherry-glass of orangewith orange-
flower water, flower water, a dessert-spoonful of castor
sugar, and two dessert-spoonfuls of the best salad oil. Mix well together, adding sufficient lukewarm milk to bring the batter to the consistency of smooth cream. Set the bowl in the temperature of the
B/SCI//TS WITH MUSHROOMS 1 1
kitchen to rest for the time indicated. Just before using, mix into it a dessert-spoonful of brandy, the white of one of the eggs, and half a gill of cream, well whipped. Have ready a clean omelette-pan, brush its surface over with melted butter, and cook the batter therein in the style of pancakes. As each is done, sprinkle it with castor sugar and orange-flower water. If liked, a canopy of sugar may be shaken over the surface of the crêpes which may be glazed with a glazing-iron to caramel ; serve as soon as possible.
Use plain unsweetened biscuits for this savoury, turning and thoroughly heating them in butter in a grillé-pan over a low fire ; as the butter browns, devil the biscuits with a mixture 1- B>scut/s
, . , . , with mushcomposed in this way : — Mix together rooms.
three tcaspoonfuls of salt, one of black
pepper, and half one of Nepaul pepper. When
seasoned well, lay upon the top of each a grilled
mushroom, shake over that a slight dusting of the
seasoning, and serve as hot as possible.
MENU III.
{March or April.)
Queue de bceuf clalr. Boudins de merlans. Gigot d’agneau a la Bercy. Concombre 6tuve. Pannequets au cognac. Biscuit a la dlable.
This is a simple method of making clear ox-tail soup with the tail only. Cut the tail up into joints, and crush each one with a smart blow with
Clear ox- chopper. Melt an ounce of butter in tail soup. ^ .
a roomy stewpan, and put to it tour ounces
of chopped onion, three of carrot, three of turnip, one of celery, and a sprig of parsley ; fry gently, and put in the pieces of tail ; cook all together till slightly coloured, then moisten with half a pint of warm broth and a glass of marsala. Continue the cooking until the liquid becomes almost a glaze, then cover all with warm broth or water, bring slowly to the boil, skimming carefully ; when clear of scum put in a muslin bag containing a dessert-spoonful of dried sweet herbs, and simmer gently for three and a half hours. Strain off the broth now into a bowl, when cold take off all fat, clarify with twelve ounces of raw beef and one whole fresh egg, strain, warm up, and serve garnished with a few pieces of the tail meat cut into squares,
WHITING PUDDINGS.
and a tablespoonful of separately cut and cooked vegetables.
N.B. — The second boilings of the tail will form a useful stock, see Menu xxiv.
Records on this page
Pancakes with Orange-Flower WaterClear Ox-Tail SoupWhiting Puddings