FoodNet

The exhibition cookery book

1900

Page 35 · 8 recipe records on this page

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1 urn out and serve hot or cold. In cooking this custard quick baking or stewing should be avoided so as to prevent any possible coagulation of the albumen contained in the eggs and meat extract. lyo. STEWED OYSTERS. 12 oysters h oz. flour h gill cream 1 teaspoonful lemon juice 1 oz. butter 1 gill oyster liquor and milk 1 yolk of egg A small blade of mace✪ Stewed Oysters Blanch (he oysters. Make a sauce with the butter, flour, milk, and oyster liquor. Bring to the boil, add the mace and cream. Let it simmer for ten minutes. Beard the oysters and cut in two. Add the oysters and yolk of egg to tlie sauce. Make very hot together without browning; take out the mace, add the lemon juice, and serve. 17 1. BARLEY CUSTARD PUDDING. 1 oz. patent barley i ounce butter A tiny pinch of salt Nutmeg 1 teaspoonful castor sugar I pint milk 1 large egg✪ Barley Custard Pudding Boil the milk. Mix the barley with the sugar and a little cold milk, pour on the hot milk, and put on the fire; add the butter and a small pinch of salt, stir over the fire till it boils, then add the yolk of the egg. Whisk th-c white of an egg to a stiff froth and add to the mixtiure when it has cooled a little. Butter a small ]>ie dish, pour in the prepared custard, grate a little nutmeg on top, and bake it for ten minutes. THE EXHIBITION COOKERY BOOK. 172. CHICKEN CREAM. i lb. raw chicken or veal 1 egg 5 oz. butter 1 white of egg, whipped i gill of cream✪ Chicken Cream j Pound the chicken in a mortar ; add the whole egg and seasoning. Rub through a sieve. Stir in half the whipped white of egg and the cream whipped. Place in small buttered moulds. Steam gently for about fifteen minutes. Serve with a nice white sauce. Pheasant or game may be cooked in this way if wished. ^ gill stock or milk Chop the chicken and ham finely. Make a sauce with the butter, flour and stock. Season. Put in the minced chicken, parsley and ham. Mix well. Spread on a plate to cool. Form into balls, cutlets, or cork shapes. Egg and crumb, and fry in boiling fat. Dish on lace paper, and garnish with parsley. Toast a slice of bread to a nice brown, butter it well, and trim off the crust of the bread. Break one or two new laid eggs into a cup, drop separately into fast boiling water containing enough salt to taste and a few drops of lemon juice. Keep the pan on the fire until the whites of the eggs harden, then take up with a slice, trim neatly, and lay on the prepared toast. Dish up, garnish with fresh parsley, and serve. 173. CHICKEN CROQUETTES. 3 ozs. cooketl chicken i oz. butter 1 oz. cooked ham i oz. hour 174. POACHED EGGS ON TOAST✪ Poached Eggs on Toast. S8 THE EXIIIBITIOX COOKERY HOOK. 175. WINK WHKY. Boil a pint of new milk, add a couple of tablespoonfuls of sherry wine, and let it stand until it curdles. Sweeten with very little sugar✪ Wink Whry, then strain and serve. 176. FRIED SOLE. 1 sole I 1 tablespoon fill flour 1 egg 1 Breadcrumbs Frying fat✪ Fried Sole \ Wash, skin, and trim the sole. Dip lightly in flour seasoned with very little pepper and salt. Egg and crumb the sole. Fry in boiling fat. Drain and serve on paper with fried parsley. 177 FISH CAKES. i lb. cooked fish 2 ozs. mashed potatoes \ oz. butter I yolk of egg Pepper and salt Chop the fish. Melt the butter in a saucepan; stir in the fish and potato, and bind with the yolk of an egg. Season. Form into cakes. Egg and crumb. Fry in boiling fat and drain. Serve on a dish paper.