Cut into small pieces one pound and a half of beef, one
pound' and a half of veal, two slices of lean ham. Put them
into a pan, cover them with cold water ; add a small turnip,
carrot, the white part of a head of celery, and onion
scalded {see Onions) and stuffed with cloves ; three tea-
spoonfuls of dried basil, twelve mushrooms, half a teaspoonful
of penny royal, half a teaspoonful of thyme, a teaspoonful
of salt, a few grains of cayenne pepper ; see that there are
four quarts of water to this quantity. Simmer slowly six
hours j skim it constantly, strain, allow it to get cold, take
off every particle of fat. Take a quarter of a pound of
dried turtle (it is almost impossible to get the fresh in this
country), soak it twelve hours in a warm atmosphere ; pour
away the water, cover it with warm water and allow it to
stand twelve hours more, leaving it in a cool oven all night
with the door open. Sometimes the turtle has an unpleasant
smell, this may be removed by rubbing it with lemon juice
and salt ; then wash it thoroughly well ; cook it twelve hours
slowly ; it should now be as soft as calf’s head ; allow the
stock in which it has been cooked to get quite cold, remove
any fat from the surface, and mix it with the above stock ;
clear it {see full directions for Clear Soup). After the
soup is cleared serve hot in a soup tureen with the turtle
DOMESTIC COOKERY.
190
cut into pieces of about an inch square, also some pieces of
stewed eels may be served in it ; add a teaspoonful of lemon
juice just at the last.
Turtle Soup, Brown.
This soup may be made on exactly the same foundation
as clear turtle soup✪ Clear Turtle Soup. Prepare the stock and turtle according
to instructions given for Clear Turtle Soup, but instead of
clearing the stock, mix a tablespoonful of rice flour with a
little browning, ketchup, and Harvey’s sauce. Pour it into
the hot soup, stir to boiling, and serve.
Note. — Enough browning should be added to give it a
'^nice rich colour.
Yorkshire Pudding*.
Put into a basin eight tablespoonfuls of flour, half a tea-
spoonful of salt, half a teaspoonful of baking powder ; mix
all well together, make a well in the centre of the flour, drop
in the yolks of two eggs, then add carefully one pint of milk✪ Yorkshire Pudding,
beating it one way with a wooden spoon all the time to
avoid lumps, When it is quite smooth add the whites of
eggs, which must have been beaten to a stiff froth on a plate.
Put some hot dripping into a tin, pour in the batter, and
bake it twenty minutes.
{Another way.)
Prepare the 'pudding the same as above, only using the
following proportions : six ounces of flour, one egg, one pint
of milk, and a tablespoonful of suet, a quarter of a tea-
spoonful of baking powder, and a quarter of a teaspoonful
of salt✪ Pudding. This is a more substantial pudding.
DOMESTIC COOKERY.
191
Veal and Ham Cutlets. ✪ Veal and Ham Cutlets
Page 105 · 5 recipe records on this page
Presented as published in 1890. 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
Cut into small pieces one pound and a half of beef, one pound' and a half of veal, two slices of lean ham. Put them into a pan, cover them with cold water ; add a small turnip, carrot, the white part of a head of celery, and onion scalded {see Onions) and stuffed with cloves ; three teaspoonfuls of dried basil, twelve mushrooms, half a teaspoonful of penny royal, half a teaspoonful of thyme, a teaspoonful of salt, a few grains of cayenne pepper ; see that there are four quarts of water to this quantity. Simmer slowly six hours j skim it constantly, strain, allow it to get cold, take off every particle of fat. Take a quarter of a pound of dried turtle (it is almost impossible to get the fresh in this country), soak it twelve hours in a warm atmosphere ; pour away the water, cover it with warm water and allow it to stand twelve hours more, leaving it in a cool oven all night with the door open. Sometimes the turtle has an unpleasant smell, this may be removed by rubbing it with lemon juice and salt ; then wash it thoroughly well ; cook it twelve hours slowly ; it should now be as soft as calf’s head ; allow the stock in which it has been cooked to get quite cold, remove any fat from the surface, and mix it with the above stock ; clear it {see full directions for Clear Soup). After the soup is cleared serve hot in a soup tureen with the turtle
cut into pieces of about an inch square, also some pieces of stewed eels may be served in it ; add a teaspoonful of lemon juice just at the last.
Turtle Soup, Brown.
This soup may be made on exactly the same foundation as clear turtle soup. Prepare the stock and turtle according to instructions given for Clear Turtle Soup, but instead of clearing the stock, mix a tablespoonful of rice flour with a little browning, ketchup, and Harvey’s sauce. Pour it into the hot soup, stir to boiling, and serve.
Note. — Enough browning should be added to give it a nice rich colour.
Yorkshire Pudding*.
Put into a basin eight tablespoonfuls of flour, half a teaspoonful of salt, half a teaspoonful of baking powder ; mix all well together, make a well in the centre of the flour, drop in the yolks of two eggs, then add carefully one pint of milk, beating it one way with a wooden spoon all the time to avoid lumps, When it is quite smooth add the whites of eggs, which must have been beaten to a stiff froth on a plate. Put some hot dripping into a tin, pour in the batter, and bake it twenty minutes.
{Another way.)
Prepare the 'pudding the same as above, only using the following proportions : six ounces of flour, one egg, one pint of milk, and a tablespoonful of suet, a quarter of a teaspoonful of baking powder, and a quarter of a teaspoonful of salt. This is a more substantial pudding.
Veal and Ham Cutlets.
Records on this page
Clear Turtle SoupBrown Turtle SoupYorkshire PuddingPuddingVeal and Ham Cutlets