Boiled or Baked Fish? White cream sauce or drawn
butter sauce.
Boiled or Baked Cod ? Egg sauce.
Boiled Fresh Mackerel? Stewed gooseberries.
Baked Fresh Salmon? Egg or cream sauce.
Salmon Cutlets ? Currant jelly and lemon.
Smelts ? Tartar sauce.
Pickles are good with all meats.
Spinach with veal.
Green Peas with lamb.
Green Peas or Stewed Tomatoes with fre.sh salmon.
Lemon is nice with all fish.
195
WHAT IS THE MEANING OF-
Larding? Laying strips of, fat bacon over lean meat
before baking.
Basil ? An aromatic herb allied to thyme.
To Bind? To mi.x an egg \\nth other dry ingredients.
To bind it together.
Tammy? A woollen bag or cloth for straining soups,
sauces, etc.
Braisee ? Meat cooked in a pan in the oven in a vegetable
and herb gravy.
Caramel ? Burnt sugar for colouring.
Chaudfroid ? A cooked dish served cold, garnished with
savoury jelly.
Consomme ? Clear soup.
Croutons? Neatly cut small thin pieces of fried or
toa-sted bread for garnishing; also called Sippets.
Drawn Butter ? Melted butter for sauce.
Fennel? A plant used in fish sauce, because of its
aromatic flavouring.
Fritter? Something dipped in batter, or egged and
crumbed, and fried.
Liaison ? The thickening for soup, sauces, etc., formed
by mixing yolks of eggs and milk or cream.
Mask? To cover cooked meat with savoury jelly.
Mignonette Pepper? White peppercorns coarsely
ground.
To break Flour? To moisten slowly into a liquid.
Paner? To cover with egg and breadcrumbs.
Passer? To strain through a tammy cloth.
Purde ? A smooth pulpy liquid of meat, fish or vegetables.
Saucer? 'I’o add sauce to a dish.
Scald? T o bring nearly to the boil.
Tobasco? An Indian .sauce.
Panada ? A pa,ste made with flour and some liquid.
Panuretta Crumbs? A kind (T rusk grated.
196
EQUIVALENT
WEIGHTS AND MEASURES.
FOR DRY MATERIALS.
1 6 ozs. = i lb. = 3 teacupfuls or 2 breakfastcupfuls closely
filled, but not heaped.
8 ozs. = h lb. = I breakfastcupful, closely filled, but not
heaped.
4 ozs. = -} lb. = I teacupful loosely filled.
I oz. = 2 tablespoonfuls filled level,
f oz. = I tablespoonful filled level.
I oz. = I dessertspoonful filled level.
FOR LIQUIDS.
4 gills =1 pint = about 3^ teacupfuls or nearly 2 breakfast
cupfuls.
I gill = I small teacupful.
APPROXIMATE WEIGHTS IN COINAGE.
2 ozs. = I OS. in silver or 6 penny pieces.
T oz. = 5s. in silver or 3 penny pieces.
^ oz. = 2S. 6d. in silver or i penny piece and a i penny piece.
I oz. = IS. 3d. in silver or i threepenny piece and a | penny
piece.
By kind permission of Brown & Poi.SON, Paisley.
pjeo J0|03trz
196
EQUIVALENT
WEIGHTS AND MEASURES.
FOR DRY MATERIALS
1 6 ozs. = I lb. = 3 teacupfuls or 2 breakfastcupfuls closely
filled, but not heaped.
8 ozs. = I lb. = I breakfastcupful, closely filled, but not
heaped.
4 ozs. = \ lb. = I teacupful loosely filled.
I oz. = 2 tablespoonfuls filled level.
A oz. = I tablespoonful filled level,
i oz. = I dessertspoonful filled level.
FOR LIQUIDS.
4 gills =1 pint = about 3^ teacupfuls or nearly 2 breakfast
cupfuls.
1 gill = I small teacupful.
APPROXIMATE WEIGHTS IN COINAGE.
2 ozs. = I OS. in silver or 6 penny pieces.
T oz. = ss. in .silver or 3 penny pieces.
^ oz. = 2S. 6d. in silver or i penny piece and a i penny piece.
^ oz. = IS. 3d. in silver or i threepenny piece and a | penny
piece.
By kind permission of Brown &: Poi.SON, Paisley.
-i^i ,'/' %‘S
'm^M
iMm
' 1
H
W ^4*'^Y
Page 89
Presented as published in 1904. 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
Boiled or Baked Fish? White cream sauce or drawn butter sauce.
Boiled or Baked Cod ? Egg sauce.
Boiled Fresh Mackerel? Stewed gooseberries.
Baked Fresh Salmon? Egg or cream sauce.
Salmon Cutlets ? Currant jelly and lemon.
Smelts ? Tartar sauce.
Pickles are good with all meats.
Spinach with veal.
Green Peas with lamb.
Green Peas or Stewed Tomatoes with fresh salmon. Lemon is nice with all fish.
WHAT IS THE MEANING OF-
Larding? Laying strips of, fat bacon over lean meat before baking.
Basil ? An aromatic herb allied to thyme.
TTo Bind? To mix an egg with other dry ingredients. To bind it together.
Tammy? A woollen bag or cloth for straining soups, sauces, etc.
Braisee ? Meat cooked in a pan in the oven in a vegetable and herb gravy.
Caramel ? Burnt sugar for colouring.
Chaudfroid ? A cooked dish served cold, garnished with savoury jelly.
Consomme ? Clear soup.
Croutons? Neatly cut small thin pieces of fried or toasted bread for garnishing; also called Sippets.
Drawn Butter ? Melted butter for sauce.
Fennel? A plant used in fish sauce, because of its aromatic flavouring.
Fritter? Something dipped in batter, or egged and crumbed, and fried.
Liaison ? The thickening for soup, sauces, etc., formed by mixing yolks of eggs and milk or cream.
Mask? To cover cooked meat with savoury jelly.
Mignonette Pepper? White peppercorns coarsely ground.
To break Flour? To moisten slowly into a liquid.
Paner? To cover with egg and breadcrumbs.
Passer? To strain through a tammy cloth.
Purde ? A smooth pulpy liquid of meat, fish or vegetables.
Saucer? 'I’o add sauce to a dish.
Scald? T o bring nearly to the boil.
Tobasco? An Indian sauce.
Panada ? A pa,ste made with flour and some liquid.
Panuretta Crumbs? A kind of rusk grated.
EQUIVALENT
WEIGHTS AND MEASURES.
FOR DRY MATERIALS.
1 6 ozs. = i lb. = 3 teacupfuls or 2 breakfastcupfuls closely filled, but not heaped.
8 ozs. = h lb. = I breakfastcupful, closely filled, but not heaped.
4 ozs. = -} lb. = I teacupful loosely filled.
1 oz. = 2 tablespoonfuls filled level.
½ oz. = 1 tablespoonful filled level.
½ oz. = 1 dessertspoonful filled level..
FOR LIQUIDS.
4 gills =1 pint = about 3^ teacupfuls or nearly 2 breakfast cupfuls.
I gill = I small teacupful.
APPROXIMATE WEIGHTS IN COINAGE.
2 ozs. = I OS. in silver or 6 penny pieces.
½ oz. = 5s. in silver or 3 penny pieces.
¼ oz. = 2s. 6d. in silver or 1 penny piece and a 1 penny piece. I oz. = IS. 3d. in silver or i threepenny piece and a | penny piece.
By kind permission of Brown & Poi.SON, Paisley.
pjeo J0|03trz
EQUIVALENT
WEIGHTS AND MEASURES.
FOR DRY MATERIALS
1 6 ozs. = I lb. = 3 teacupfuls or 2 breakfastcupfuls closely filled, but not heaped.
8 ozs. = ½ lb. = 1 breakfastcupful, closely filled, but not heaped.
4 ozs. = ¼ lb. = 1 teacupful loosely filled.
I oz. = 2 tablespoonfuls filled level.
½ oz. = 1 tablespoonful filled level.
½ oz. = 1 dessertspoonful filled level.
FOR LIQUIDS.
4 gills =1 pint = about 3^ teacupfuls or nearly 2 breakfast cupfuls.
1 gill = I small teacupful.
APPROXIMATE WEIGHTS IN COINAGE.
2 ozs. = I OS. in silver or 6 penny pieces.
½ oz. = 5s. in silver or 3 penny pieces.
^ oz. = 2S. 6d. in silver or i penny piece and a i penny piece.
¼ oz. = 1s. 3d. in silver or 1 threepenny piece and a ½ penny piece.
By kind permission of Brown &: Poi.SON, Paisley.
-i^i ,'/' %‘S
'm^M
iMm
' 1
H
W ^4*'^Y