Imitation Guava Jelly.— (1) To make this a great quantity
of medlars are required, as there is only a very little juice
in them. Take them when ripe, and put them into a
preserving-pan with just enough water to cover, and boil
gently until they are quite soft. Turn it into a jelly-bag
and let it strain, which will take a long time, as it must
on no account be squeezed or the jelly will be thick.
Measure the juice, and for every pint add lib. of sugar.
Place these in a preserving-pan, boil them, stirring frequently,
and skimming carefully as the scum rises. Pour the pre-
paration into jars when it jellies, let them remain for a
day, tie down, and put them in a cool place to keep until
wanted.
(2) Allow one part of quinces to two parts of apples✪ Imitation Guava Jelly ;
peel the fruit, and stew them separately, as the former
For details respecting Culinary Processes, Utensils,
Guavas — co ntinued.
require longer cooking than the latter. When tender, drain
the fruit, put them in a stewpan with an equal weight' of
coarsely-crushed loaf sugar, and boil over a gentle fire until
reduced to a mash. Strain the jelly into pots, put a small
round of white paper, dipped in brandy, in each, and cover
with parchment. Tie them down tightly, and keep in a dry
cupboard.
GUDGEON ( Fr. Goujon ; Ger. Griindling ; Ital.
Gliiozzo). — A very small river fish ( Gobio fluviatilis) (see
Pig. 903), which is amusingly described as being “a
carp by race, but a smelt by character.” Amongst
French gourmets the Gudgeon is considered superior
to all other small fish, and oftentimes a dish of them
Fig. 903. Gudgeon.
finds a place amongst the entremets of a courtly
banquet. There are two or three kinds of Gudgeon,
but the white, or silver Gudgeon, is reckoned to be the
best, although it rarely finds its way into the market
on account of its delicate nature. They are usually
caught with hook and line.
Pried Gudgeon. — (1) Clean and carefully wash a dozen or
so Gudgeon, chop off their fins, dry them on a cloth, dust
over with flour, and dip them into Joz. of warmed butter
beaten up with the yolks of two eggs. Cover the fish with
finely-sifted breadcrumbs✪ Fried Gudgeon, plunge them into a frying-pan of
boiling fat, and fry gently for a few minutes, or until they
are browned. Take them out, put them on a napkin spread
over a dish, garnish with sprigs of fried parsley, and serve
with anchovy or shrimp sauce in a sauceboat.
(2) Clean and wash the required number of Gudgeon, dip
them into milk, dust over with flour, put them into a pan
with butter, fry for four or five minutes, or until they are
of a light colour, and proceed as for No. 1.
(3) Cut off the gills of about two dozen Gudgeon, and make
a small cut in the sides to remove their insides. Clean them
well, wash, and wipe them dry on a cloth. Steep them in
milk, dip in flour, plunge them in a frying-pan of boiling fat,
fry, and proceed as for No. 1.
(4) Scrape and clean some Gudgeon, flour them well, plunge
them into a frying-pan of boiling lard, and fry until done.
Put them on a dish, garnish with fried parsley, and serve
1 with a little lemon- juice, cayenne, and salt.
Page 14 · 2 recipe records on this page
Presented as published in 1892. 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
Imitation Guava Jelly.— (1) To make this a great quantity of medlars are required, as there is only a very little juice in them. Take them when ripe, and put them into a preserving-pan with just enough water to cover, and boil gently until they are quite soft. Turn it into a jelly-bag and let it strain, which will take a long time, as it must on no account be squeezed or the jelly will be thick. Measure the juice, and for every pint add lib. of sugar. Place these in a preserving-pan, boil them, stirring frequently, and skimming carefully as the scum rises. Pour the preparation into jars when it jellies, let them remain for a day, tie down, and put them in a cool place to keep until wanted.
(2) Allow one part of quinces to two parts of apples ; peel the fruit, and stew them separately, as the former
For details respecting Culinary Processes, Utensils,
Guavas — co ntinued.
require longer cooking than the latter. When tender, drain the fruit, put them in a stewpan with an equal weight' of coarsely-crushed loaf sugar, and boil over a gentle fire until reduced to a mash. Strain the jelly into pots, put a small round of white paper, dipped in brandy, in each, and cover with parchment. Tie them down tightly, and keep in a dry cupboard.
GUDGEON ( Fr. Goujon ; Ger. Griindling ; Ital. Gliiozzo). — A very small river fish ( Gobio fluviatilis) (see Pig. 903), which is amusingly described as being “a carp by race, but a smelt by character.” Amongst French gourmets the Gudgeon is considered superior to all other small fish, and oftentimes a dish of them
Fig. 903. Gudgeon.
finds a place amongst the entremets of a courtly banquet. There are two or three kinds of Gudgeon, but the white, or silver Gudgeon, is reckoned to be the best, although it rarely finds its way into the market on account of its delicate nature. They are usually caught with hook and line.
Pried Gudgeon. — (1) Clean and carefully wash a dozen or so Gudgeon, chop off their fins, dry them on a cloth, dust over with flour, and dip them into Joz. of warmed butter beaten up with the yolks of two eggs. Cover the fish with finely-sifted breadcrumbs, plunge them into a frying-pan of boiling fat, and fry gently for a few minutes, or until they are browned. Take them out, put them on a napkin spread over a dish, garnish with sprigs of fried parsley, and serve with anchovy or shrimp sauce in a sauceboat.
(2) Clean and wash the required number of Gudgeon, dip them into milk, dust over with flour, put them into a pan with butter, fry for four or five minutes, or until they are of a light colour, and proceed as for No. 1.
(3) Cut off the gills of about two dozen Gudgeon, and make a small cut in the sides to remove their insides. Clean them well, wash, and wipe them dry on a cloth. Steep them in milk, dip in flour, plunge them in a frying-pan of boiling fat, fry, and proceed as for No. 1.
(4) Scrape and clean some Gudgeon, flour them well, plunge them into a frying-pan of boiling lard, and fry until done. Put them on a dish, garnish with fried parsley, and serve
1 with a little lemon- juice, cayenne, and salt.
Records on this page
Imitation Guava JellyFried Gudgeon