Artizan recipes

Four ounces of Rice (Patna). Two quarts of boiling Water. One tablespoonful of Salt. One pint of cold Water. To Boil Rice. — Wash well in several waters, to free it from loose starch. Put salt into boiling water. Sprinkle rice in. Do not allow water to stop boiling. Boil fast for fifteen minutes. When the rice grains are soft fill up the saucepan with cold water, strain through a colander, return rice to saucepan for a few minutes to dry and re-heat, shake it well to prevent it sticking. Hash. Ingredients. Stock. Pieces of Bone. Cold Water to cover. Salt. Hash. Half pound of cooked Meat. Pepper and Salt. Sippets of Toast. Gravy. Half ounce of Fat. One small Onion sliced. Half ounce of Flour. Half pint of Stock. Mode of Work.— Put bone, salt and water in pan, bring to the boil, remove scum, and simmer for two hours. Put the fat; in a frying-pan, and when the blue smoke rises add the onion and brown it. Brown the flour, and add stock gradually. Simmer fifteen minutes, and add the sliced meat, let it get hot through and dish neatly with sippets of toast round. Mince. Mode of Work. — Make gravy as for hash, add the meat finely chopped, and serve with a border of mashed potatoes. Savoury Batter. Ingredients. Four ounces of Flour. One Egg. Half pint of Milk. Ounce and a half of Fat for tin. Four ounces of Meat. Half teaspoonful of Herbs. Half teaspoonful of Salt. Quarter as much Pepper. Half teaspoonful of Baking Powder. Mode of Work. — Sift the flour and salt together. Make hollow in the centre of the flour. Put egg into this, add half the milk and stir with a wooden spoon till smoothly mixed. Beat the batter well, add the rest of the milk, and set it to stand. Cut the meat up small. Wash, dry and chop the parsley, and mix the meat, parsley, herbs, and seasoning into the batter. Put fat into the tin and make it hot. Stir the baking powder into the batter, pour into the hot fat, and bake in a quick oven from twenty to thirty minutes. COLD FISH. Fish Cakes. Ingredients. Four ounces of cooked Fish (dried Haddock). Four ounces of cooked Potato. Half tablespoonful of cold thick Sauce, or half Egg. Pepper and Salt. Cayenne. One Egg. Parsley. Frying Fat. Quarter pound of Breadcrumbs. Mode of Work. — Put the fat on to heat. Pick fish from the bones and chop up finely. Mash the potatoes and mix with the fish. Add a pinch of pepper, salt and cayenne, and bind the mixture together with the cold sauce or with half the egg. Form into cakes (six). Coat these with egg and breadcrumbs and fry in hot fat till golden brown. Drain on soft paper. When the fat is slightly cooled, fry a few sprigs of parsley. Dish fish cakes on folded, paper and garnish with parsley. (This mixture may be baked in a tin, coated with brown crumbs.) Fish Pudding. Ingredients. One pound of Potatoes. Half pint of White Sauce (as served with boiled Fish). Half pound of cooked Fish. One Egg hard boiled. Mode of Work. — Grease a pie-dish, put in layers of fish, sauce and slices of egg. Cover with mashed potatoes. Brush over the top with egg, and bake for twenty minutes. Kedgeree. Ingredients. Quarter pound of boiled Rice. Quarter pound of cold Fish (salt best). One hard-boiled Egg. Half ounce of Butter or Fat. Cayenne Pepper, Salt and Mace.