the remainder into two-inch lengths ; peel these, and
cut them in quarters lengthwise. Pare off the seeds
if they are developed. Have ready a stew- ^ stewed
pan with half a pint of boiling milk, put in cucumber
a teaspoonful of salt and a pat of butter
the size of a two-shilling piece. Then put in the
cucumber fillets, and simmer very gently till tender.
Now drain them, thicken the milk in which they
were cooked, finishing it with the yolk of an egg
and a tablespoonful of chopped parsley ; set this with
the fillets in it in the bain-marie to keep hot, and serve
when wanted.
For these prepare a batter in the manner given at
page 10, and with it make as many small pancakes as
it will give. When each pancake is ready
spread a thin layer of apricot jam over it ;
fold it over, and lay it on a hot dish, and
dust with sugar, completing the rest of the pancakes
in the same way. Lastly, pour two tablespoonfuls of
brandy round them ; set this alight, and serve as
quickly as possible.
Choose plain biscuits, not sweetened, melt half
an ounce of butter in a small saulc-^i\n^ lay the
biscuits upon it, turning them over a low
fire till the butter browns, pepper with
grill seasoning✪ Devilled Biscuit on both sides. Put them
on a very hot dish, and pour the browned butter over
them, and serve.
MENU IV.
{April or May.)
Potage a la Cingalese.
Blancliailles.
Poulet au riz a I’ltalienne.
Asperges a la crfeme.
Compote de groseilles.
Crodtes au Cliester a la Suisse.
Prepare a pint and a half of giblet broth as given in
Menu i., or of fish broth as explained in Menu ii.
This having been done, and the broth
I. Ceylon strained into a bowl, put into an earthen-
soup. ’ ^
ware casserole or stewpan an ounce and a
half of butter ; melt this over a low fire, and then add
four ounces of finely minced onion. Fry gently till the
onion is soft, but not coloured ; and then put in —
previously mixed on a small plate while the onions
were being cooked — one tablespoonful of crime de riz.,
one teaspoonful of turmeric powder, half a teaspoonful
of powdered cinnamon, and a saltspoonful of salt. Fry
this with the butter and onions for five minutes ; then
moisten with the broth, add a tablespoonful of ground
sweet almonds with one of desiccated cocoanut, and a
tablespoonful of pounded green ginger (procurable at
ill Stores, and the herbalists’ at Covent Garden). Bring
to the boil, and simmer for half an hour. Now empty
the contents of the stewpan upon a large hair sieve,
i6
WHITEBAIT.
17
pass the soup through, finish with a teaspoonful of
lemon-juice✪ Giblet Broth Soup and serve with croiUons of fried bread.
Spread a clean cloth on the kitchen table, dredge
flour over its surface fairly thickly, take the bait out of
the iced water in which they are sent with
a perforated slice, and, with a fork, detach
them one from another all over the surface
of the floured cloth. It is better not to finger them :
toss them in the cloth, shaking the flour over them,
and let them lie so that the flouring may dry. Then
turn them out on a wire sieve and shake off superfluous
flour.
Fifty dinners
1895Page 7 · 2 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
the remainder into two-inch lengths ; peel these, and cut them in quarters lengthwise. Pare off the seeds if they are developed. Have ready a stew- ^ stewed pan with half a pint of boiling milk, put in cucumber a teaspoonful of salt and a pat of butter the size of a two-shilling piece. Then put in the cucumber fillets, and simmer very gently till tender. Now drain them, thicken the milk in which they were cooked, finishing it with the yolk of an egg and a tablespoonful of chopped parsley ; set this with the fillets in it in the bain-marie to keep hot, and serve when wanted.
For these prepare a batter in the manner given at page 10, and with it make as many small pancakes as it will give. When each pancake is ready spread a thin layer of apricot jam over it ; fold it over, and lay it on a hot dish, and dust with sugar, completing the rest of the pancakes in the same way. Lastly, pour two tablespoonfuls of brandy round them ; set this alight, and serve as quickly as possible.
Choose plain biscuits, not sweetened, melt half an ounce of butter in a small sauce-pan lay the biscuits upon it, turning them over a low fire till the butter browns, pepper with grill seasoning on both sides. Put them on a very hot dish, and pour the browned butter over them, and serve.
MENU IV.
{April or May.)
Potage a la Cingalese. Blancliailles.
Poulet au riz a I’ltalienne. Asperges a la crfeme. Compote de groseilles. Crodtes au Cliester a la Suisse.
Prepare a pint and a half of giblet broth as given in
Menu i., or of fish broth as explained in Menu ii.
This having been done, and the broth
I. Ceylon strained into a bowl, put into an earthensoup. ’ ^
ware casserole or stewpan an ounce and a
half of butter ; melt this over a low fire, and then add
four ounces of finely minced onion. Fry gently till the
onion is soft, but not coloured ; and then put in —
previously mixed on a small plate while the onions
were being cooked — one tablespoonful of crème de riz.,
one teaspoonful of turmeric powder, half a teaspoonful
of powdered cinnamon, and a saltspoonful of salt. Fry
this with the butter and onions for five minutes ; then
moisten with the broth, add a tablespoonful of ground
sweet almonds with one of desiccated cocoanut, and a
tablespoonful of pounded green ginger (procurable at
ill Stores, and the herbalists’ at Covent Garden). Bring
to the boil, and simmer for half an hour. Now empty
the contents of the stewpan upon a large hair sieve,
WHITEBAIT.
pass the soup through, finish with a teaspoonful of lemon-juice and serve with croiUons of fried bread.
Spread a clean cloth on the kitchen table, dredge flour over its surface fairly thickly, take the bait out of the iced water in which they are sent with a perforated slice, and, with a fork, detach them one from another all over the surface of the floured cloth. It is better not to finger them : toss them in the cloth, shaking the flour over them, and let them lie so that the flouring may dry. Then turn them out on a wire sieve and shake off superfluous flour.
Records on this page
Devilled BiscuitGiblet Broth Soup