I propose to start with the ordinary herring or
bloater, now so much less used among the working
classes than in the days of Dickens. Dr. Smith says
that the herring * offers the largest amount of nutriment
for a given sum of any animal food,’ and two salt
herrings contain as much proteid as need enter into
the daily dietary of an ordinary working man.
Herrings stewed in Vinegar — Remove the heads
and tails from the herrings, split them, and roll them
7i
7 2
INSTRUCTION IN COOKERY
up with a little parsley and chopped onion inside.
Place in a pie dish half full of vinegar, add three
or four cloves and a dozen peppercorns✪ Herrings Stewed in Vinegar, cook very
gently till tender. Allow to grow cold, and serve in
the same dish. A little chopped lemon peel may be
added if liked.
Herrings may also be split and toasted in front of a
clear fire, or cooked in a Dutch oven.
Mackerel may be prepared as the above, but care
should be taken to have it very fresh.
Kippers may either be fried or scalded with boiling
water, and allowed to stand a few minutes.
Toasted Cheese or Welsh Rabbit — Next to fish,
and especially herrings, we come to cheese.
Hutchinson says: ‘To those who are seeking to use
cheese as a cheap and efficient substitute for meat one
could say, “ Buy Canadian or Dutch, and preferably
the former, for in that way you will be getting much
the most nutriment — in other words, the most muscle,
blood, and brain — for the money you spend.” ’
Cut up some cheese and place in a pan. Melt with
a little butter and mustard. Pour on to the toast, and
then hold in front of the fire, or brown under the grill
of gas stove, or with a hot shovel. Vinegar may be
added if liked, and is sure to make the cheese more
digestible.
Cheese Sauce (for cauliflower, sprouts, haricot
beans, macaroni, boiled fish, or steamed fish) —
j- oz. of butter, i oz. of flour, J pint of milk and
water, 2 oz. of grated cheese, and seasoning✪ Cheese Sauce. Melt the
butter, add the flour, then the liquid gradually, stir
until it boils, and then add the cheese, chopped or
grated. Pour over any of the above, and place in the
oven for a few minutes.
CHEAP PROTEID FOOD
73
Stewed Cheese — Cut up about \ lb. of cheese, and
place in a jar in the oven with enough milk to cover it✪ Stewed Cheese.
Allow to cook gently, and pour over a slice of fried
bread or toast. This also may be added to soaked and
cooked haricot beans.
Cheese is not nearly so much introduced into soup
in England as it might be. It greatly improves its
nutritive properties, and may be served with thick
purees of potato, or with thin soup into which boiled
macaroni has been put. No cheese should be used for
cooking which is the least mouldy or green.
Chestnuts are a valuable article of diet. They
make a very good and digestible stew prepared in the
following manner :
Page 32 · 3 recipe records on this page
Presented as published in 1908. 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
I propose to start with the ordinary herring or bloater, now so much less used among the working classes than in the days of Dickens. Dr. Smith says that the herring * offers the largest amount of nutriment for a given sum of any animal food,’ and two salt herrings contain as much proteid as need enter into the daily dietary of an ordinary working man.
Herrings stewed in Vinegar — Remove the heads and tails from the herrings, split them, and roll them
up with a little parsley and chopped onion inside. Place in a pie dish half full of vinegar, add three or four cloves and a dozen peppercorns, cook very gently till tender. Allow to grow cold, and serve in the same dish. A little chopped lemon peel may be added if liked.
Herrings may also be split and toasted in front of a clear fire, or cooked in a Dutch oven.
Mackerel may be prepared as the above, but care should be taken to have it very fresh.
Kippers may either be fried or scalded with boiling water, and allowed to stand a few minutes.
Toasted Cheese or Welsh Rabbit — Next to fish, and especially herrings, we come to cheese.
Hutchinson says: ‘To those who are seeking to use cheese as a cheap and efficient substitute for meat one could say, “ Buy Canadian or Dutch, and preferably the former, for in that way you will be getting much the most nutriment — in other words, the most muscle, blood, and brain — for the money you spend.” ’
Cut up some cheese and place in a pan. Melt with a little butter and mustard. Pour on to the toast, and then hold in front of the fire, or brown under the grill of gas stove, or with a hot shovel. Vinegar may be added if liked, and is sure to make the cheese more digestible.
Cheese Sauce (for cauliflower, sprouts, haricot beans, macaroni, boiled fish, or steamed fish) — j- oz. of butter, i oz. of flour, J pint of milk and water, 2 oz. of grated cheese, and seasoning. Melt the butter, add the flour, then the liquid gradually, stir until it boils, and then add the cheese, chopped or grated. Pour over any of the above, and place in the oven for a few minutes.
CHEAP PROTEID FOOD
Stewed Cheese — Cut up about \ lb. of cheese, and place in a jar in the oven with enough milk to cover it. Allow to cook gently, and pour over a slice of fried bread or toast. This also may be added to soaked and cooked haricot beans.
Cheese is not nearly so much introduced into soup in England as it might be. It greatly improves its nutritive properties, and may be served with thick purees of potato, or with thin soup into which boiled macaroni has been put. No cheese should be used for cooking which is the least mouldy or green.
Chestnuts are a valuable article of diet. They make a very good and digestible stew prepared in the following manner :
Records on this page
Herrings Stewed in VinegarCheese SauceStewed Cheese