FoodNet

Berridge House recipe book

1910

Page 39 · 7 recipe records on this page

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Method. — Have ready a slice of buttered toast. Remove the skin from two kidneys. Split them across and remove the fat and tubing. Wash well and dry. Place a skewer through them, and a small piece of butter on cut side of each. Have grill red hot. Grease the bars and grill kidneys quickly, sealing the cut side first and then turning them frequently. They take about five minutes. Season and serve at once on toast garnished with parsley and rolls of bacon. Kidneys may be fried quickly and served in the same way. SECOND COURSE 1 1 5 Kedgeree 1 teacupful of flaked fish, 2 teacupsful of boiled rice, salt and pepper, i oz. melted butter, pieces of hard-boiled white of egg (chopped), i egg (raw), beaten✪ Kedgeree. Method. — Mix all together in a lined pan. Make very hot. Season. Pile on a hot dish. Sprinkle sieved yolk over and garnish with stars or fancy shapes of white of egg. A little dry parsley may also be used to garnish. Beef Galantine | lb. sausage meat, | lb. beef steak, lb. raw ham, small piece of onion, eggs to bind, l lb. breadcrumbs, J lb. mushrooms, seasonings, a few pistachios✪ Beef Galantine. Method. — Put beef and ham through the mincer twice separately, then once together. Chop mushrooms and onion finely. Mix all ingredients together. Blanch and add a few pistachios. Season well. Bind with egg. Make it into a roll. Have ready a pan of boiling water. Dip cloth in and roll galantine in it. Boil gently for two hours and a half. When cold, glaze and decorate. SUPPLEMENTARY RECIPES French Soup 4 potatoes, 3 onions, 2 carrots, 1 turnip, \ teaspoonful celery salt, 1 tablespoonful parsley, 2 oz. butter, 1 pint milk, 3 pints water, 1 oz. sago, | teaspoonful salt, \ teaspoonful pepper✪ French Soup. Method. — Cut up vegetables into slices. Put butter into saucepan. When melted, put in vegetables. Allow to season ten minutes. Add pepper and salt. Shake the pan to prevent them sticking, then add cold water, and boil soft enough to rub through a sieve. Then return to saucepan. Add milk and sago. Boil till quite soft. Crecy Soup 4 carrots, 1 slice of ham, or ham bone, 2 onions, 2 or 3 stalks of celery, 2 lumps of sugar, 1 turnip, 1 oz. butter, 1 quart second stock. Method. — Slice the vegetables. Put into a pan with the butter. Cook ten minutes. Pour over the stock. Add twelve peppercorns✪ Crecy Soup. Simmer two hours. Rub the pulp through a sieve. Add SUPPLEMENTARY RECIPES >17 pepper and salt to taste. Serve with sippets of fried bread. Lobster au Gratin | tin lobster, 3 shallots, 1 oz. butter, 1 tablespoonful flour, 1 tablespoonful chopped 1 egg, parsley, salt and cayenne. | teaspoonful anchovy sauce✪ Lobster au Gratin, Method. — Cut the lobster into small pieces. Lightly brown shallots, then add flour. Add milk. Simmer five minutes. Put in lobster, parsley, salt, cayenne and anchovy. Stir till it boils. Cool. Add well-beaten egg. Fill scallop shells. Sprinkle crumbs over. Pour on a little clarified butter. Put in oven twenty minutes. Serve very hot. Salmon Mould 1 tin salmon, 1 tablespoonful Tarragon oz. leaf gelatine, vinegar, pinch of ground mace, 2 or 3 tablespoonsful common vinegar, salt, pepper, cayenne✪ Salmon Mould.