Remove the skin, gristle and superfluous fat
from the meat and chop it, not too finely. Boil
the rice in the usual manner, so that when tender
each grain will separate ; drain the rice when done.
Melt the butter in a stewpan ; add the onion and
fry a golden colour ; then add the meat and fry
for a few minutes ; stir in the rice ; season to taste
with salt and pepper and a grate of nutmeg. Shell
the eggs ; chop the whites and mix with the
kedgeree. Heap up the whole thoroughly and
dish up in a pyramid form. Rub the yolks of eggs
133
THE DUDLEY RECIPES
through a wire sieve and sprinkle over the
kedgeree ; also sprinkle over some finely chopped
parsley. Place the dish in the oven for a few
minutes and send to table.
If too dry, a few pieces of butter can be added
before sprinkling with the hard egg-yolk. This will
melt when the dish is placed in the oven.
BOUT one pound of tender cold meat, one
pound of potatoes, one tablespoonful of mush-
room ketchup, one teaspoonful of chopped parsley,
half a teaspoonful of breadcrumbs, two eggs,
chopped, lemon juice, fat for frying, salt and
pepper.
Cut the meat into slices a quarter of an inch
thick ; trim them cutlet shape. Put the slices
on a dish and sprinkle with salt, pepper and
parsley and pour over the ketchup.
Wash, peel and boil the potatoes ; dry them and
rub through a sieve ; beat up one egg and mix with
the mash ; season with salt and pepper ; add the
lemon juice or a little grated nutmeg. Cover well
each slice of meat with mashed potatoes ; shape
and smooth with a knife ; beat up the other egg ;
dip each cutlet in the egg and crumb well. When
set, egg and crumb again. Fry the cutlets in hot
134
CORNISH CUTLETS
HOT MEAT DISHES
fat a golden colour ; drain on a cloth ; dish up and
garnish with fried parsley.
BEEF HASH BOURGEOIS
/~YNE pound of cold beef (sirloin, ribs or top
side), four ounces of fresh or preserved mush-
rooms, two ounces of cooked ham, two finely
chopped shallots, one ounce of butter, one gill of
half-glaze sauce, half a gill of tomato puree,
seasoning, four potatoes cut in slices parboiled and
fried in butter.
Cut the meat into neat square slices about one
inch in size ; cut the mushrooms into thin slices
and the ham into dice. Fry the shallots in the
butter without browning ; then add the ham and
allow to fry a little, then the mushrooms ; lastly,
add the meat and stir the whole carefully over the
fire for a few seconds ; moisten with the brown
sauce and tomato puree ; season with salt, pepper
and a grate of nutmeg✪ Kedgeree ; cook slowly for half an
hour without letting it boil. Arrange the hash in
the centre of a hot dish ; surround it with the fried
potatoes, and serve.
1
135
THE DUDLEY RECIPES
TO MAKE HALF-GLAZE SAUCE
13 EDUCE three-quarters of a pint of Espagnol
sauce with one and a half gills of good gravy,
strained and freed from fat ; allow to simmer for
about fifteen minutes and season with a pinch of
pepper.
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STEAK AND KIDNEY PIE ✪ Steak and Kidney Pie
Page 46 · 4 recipe records on this page
Presented as published in 1914. 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
Remove the skin, gristle and superfluous fat from the meat and chop it, not too finely. Boil the rice in the usual manner, so that when tender each grain will separate ; drain the rice when done. Melt the butter in a stewpan ; add the onion and fry a golden colour ; then add the meat and fry for a few minutes ; stir in the rice ; season to taste with salt and pepper and a grate of nutmeg. Shell the eggs ; chop the whites and mix with the kedgeree. Heap up the whole thoroughly and dish up in a pyramid form. Rub the yolks of eggs
through a wire sieve and sprinkle over the kedgeree ; also sprinkle over some finely chopped parsley. Place the dish in the oven for a few minutes and send to table.
If too dry, a few pieces of butter can be added before sprinkling with the hard egg-yolk. This will melt when the dish is placed in the oven.
About one pound of tender cold meat, one
pound of potatoes, one tablespoonful of mushroom ketchup, one teaspoonful of chopped parsley, half a teaspoonful of breadcrumbs, two eggs, chopped, lemon juice, fat for frying, salt and pepper.
Cut the meat into slices a quarter of an inch thick ; trim them cutlet shape. Put the slices on a dish and sprinkle with salt, pepper and parsley and pour over the ketchup.
Wash, peel and boil the potatoes ; dry them and rub through a sieve ; beat up one egg and mix with the mash ; season with salt and pepper ; add the lemon juice or a little grated nutmeg. Cover well each slice of meat with mashed potatoes ; shape and smooth with a knife ; beat up the other egg ; dip each cutlet in the egg and crumb well. When set, egg and crumb again. Fry the cutlets in hot
CORNISH CUTLETS
fat a golden colour ; drain on a cloth ; dish up and garnish with fried parsley.
BEEF HASH BOURGEOIS
One pound of cold beef (sirloin, ribs or top side), four ounces of fresh or preserved mushrooms, two ounces of cooked ham, two finely chopped shallots, one ounce of butter, one gill of half-glaze sauce, half a gill of tomato puree, seasoning, four potatoes cut in slices parboiled and fried in butter.
Cut the meat into neat square slices about one inch in size ; cut the mushrooms into thin slices and the ham into dice. Fry the shallots in the butter without browning ; then add the ham and allow to fry a little, then the mushrooms ; lastly, add the meat and stir the whole carefully over the fire for a few seconds ; moisten with the brown sauce and tomato puree ; season with salt, pepper and a grate of nutmeg ; cook slowly for half an hour without letting it boil. Arrange the hash in the centre of a hot dish ; surround it with the fried potatoes, and serve.
TO MAKE HALF-GLAZE SAUCE
Reduce three-quarters of a pint of Espagnol sauce with one and a half gills of good gravy, strained and freed from fat ; allow to simmer for about fifteen minutes and season with a pinch of pepper.
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STEAK AND KIDNEY PIE
Records on this page
KedgereeCornish CutletsBeef Hash BourgeoisSteak and Kidney Pie