Artizan recipes

Ingredients. Half pound of cold Beef, Three ounces of Flour. Half gill of Milk. Two ounces of Butter. One Egg, Pepper and Salt. Frying fat. Parsley. Prepare a nice light batter as follows : Sift the flour into a basin, stir in the milk, the yolk of egg and the butter (previously warmed). Beat the white of egg to a stiff froth, add a pinch of salt and mix with the batter, which must be well worked before the beaten white is added. Chop the beef very fine, season it a little with pepper and salt and mix with the batter. Have the fat for frying very hot, drop in the mixture in small quantities with a tablespoon and fry a nice light brown. Drain the fritters on a cloth, dish them up in a pile, fry some parsley which has been picked, washed and drained, garnish round the dish and serve quickly, as the fritters become heavy if left standing. Cornish Cutlets. Ingredients. Twelve ounces of cold Meat. One pound of Potatoes. Two Eggs. One tablespoonful of Ketchup or Worcester Sauce. One teaspoonful of chopped Parsley. Bread-crumbs. A little chopped Lemon-rind. Fat for frying ; Salt and Pepper. Cut the meat in rather thick slices, trim them into heart shapes, put them on a dish and sprinkle with salt, pepper and parsley, pour over the ketchup or sauce. Wash, peel and boil the potatoes, dry them and rub through a sieve, beat up one egg and mix with the mash, season with pepper, salt, and 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. Have the fat ready, fry the cutlets a golden colour, drain on a cloth, dish up and garnish with crisp parsley. Curry Croquets. Ingredients. Four ounces of Rice. Half pound of cold Meat. One teaspoonful of Curry Powder. One teaspoonful of Lemon-juice. Two Eggs, Bread-crumbs, frying Fat. Half ounce of Flour. One gill of Stock. One ounce of Butter. One teaspoonful of chopped Onion. The remains of any kind of cold meat will do for this dish. Free the meat from skin and gristle, and if very fat, part off the fat ; chop the meat up very fine. Wash, blanch and boil the rice, drain, and dry it in front of the fire. Put the butter and onion into the saucepan, fry it but do not let it get brown, then stir in the curry-powder and flour. When this is cooked but not browned, add the meat and lemon-juice ; let this cook a little longer over the fire. Mix in the boiled rice. Beat up one egg and add it to the mixture, stir just long enough to bind the egg, add a pinch of salt if required, and spread the mixture on a dish. When cold, shape into balls of even size. Beat up the other egg for the purpose of egging the balls, then dip them in breadcrumbs and fry in hot fat to a nice light brown colour. Drain on to a paper or cloth, dish up in a pile, garnish with fried parsley and serve. Rissoles of Cold Meat. Ingredients. Half a pound of cold Meat. Half a gill of Stock. A dessertspoonful of Flour. A small piece of Onion. Parsley. Nutmeg. Pepper and Salt. Half a pound of Flour. Four ounces of Butter or Dripping. One Egg, Bread-crumbs, Fat for frying.