Whipped Sauce.
Put into a basin the yolks of four eggs, one tablespoonful
of sugar, a quarter of a pint of cream. Place the basin
over boiling water, and whip till it is quite a tliick custard.
Serve with any sweet pudding. .
Whitebait.
Pick each fish separately one from the other, and dry
well in a clean towel ; toss them well in flour, taking care
to keep the fish from sticking together; shake them in a
sieve. Have ready a pan with plenty of oil or clarified fat.
When a blue steam is seen to be rising, put the fish into a
frying basket, and plunge it into the hot fat carefully for
about two minutes. This is one of the few fish that may
be fried in oil — they are so small they do not require the
same amount of heat as other fish. Lift them from the
oil on to kitchen paper ; sprinkle over pepper and salt ;
serve on a hot napkin with brown bread and butter; gar-
nish with slices of lemon.
JVoIe.- — Keep the fish upon ice until you are ready to
cook it. Whitebait should be caught, cooked, and eaten
in twelve hours.
White Celery Soup.
Wash two sticks of celery, cut tliem into small pieces, put
them into water with a teaspoonful. of white vinegar to
preserve the colour. Skin and scald an onion ; cut it and
the celery into 'small pieces ; melt two ounces of butter in a
stewpan ; wipe the vegetables in a dry cloth ; put them into
the hot butter, also three ounces of minced liam. Stir these
over the fire a few minutes ; do not allow them to brown —
they , should be just long enough over the fire to allow the
vegetables to become well soaked in the butter ; then pour
N
194
DOMESTIC COOKERY.
over one pint of milk ^ stir till boiling ^ next add two pints
of good white stock [see White Stock), simmer slowly till
the celery is soft. Pass it through a sieve; return it to the
pan ; stir till boiling. Season it to taste with salt and white
pepper. Put into the soup tureen half a pint of cream ;
beat it slightly with the yolks of three eggs ; pour the boil-
ing soup on to them, stirring vigorously all the time. Serve
with fried bread.
Place in a bowl one pbund of flour. Rub finely into it
six ounces of butter, one pound of castor sugar, half an
ounce of ground ginger, one teaspoonful of baking powder✪ Ginger Biscuits.
Mix well together with three well-beaten eggs and a little
milk. Make it into a stiff paste; knead it like a roll of
butter ; cut slices off the end, and bake on a greased tin
in a good oven.
White Sauce.
Melt in a saucepan one ounce of butter, and then stir
into it a teaspoonful of arrowroot. When both are well
blended, add by degrees half a pint of milk. Stir the
mixture over the fire till boiling and perfectly smooth ; boil
it two minutes ; add a small tablespoonful of sugar, and
about a third of a saltspoonful of pounded mace. Stir these
well together ; remove it from the fire, and squeeze in the
juice of a quarter of a lemon✪ White Sauce.
into it three ounces of butter, one ounce of sugar, and just
enough milk to make a stiff paste. Form it into one lump ;
roll it out on a flour board very thinly : cut it with a round
cutter, prick, and bake in a quick oven.
White Gingerbread.
Wine Biscuits.
Put into a basin one pound of flour, and rub very finely q
DOMESTIC COOKERY.
^95
Wine Sauce- ✪ Wine Sauce
Page 107 · 7 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
Whipped Sauce.
Put into a basin the yolks of four eggs, one tablespoonful of sugar, a quarter of a pint of cream. Place the basin over boiling water, and whip till it is quite a thick custard. Serve with any sweet pudding. .
Whitebait.
Pick each fish separately one from the other, and dry well in a clean towel ; toss them well in flour, taking care to keep the fish from sticking together; shake them in a sieve. Have ready a pan with plenty of oil or clarified fat. When a blue steam is seen to be rising, put the fish into a frying basket, and plunge it into the hot fat carefully for about two minutes. This is one of the few fish that may be fried in oil — they are so small they do not require the same amount of heat as other fish. Lift them from the oil on to kitchen paper ; sprinkle over pepper and salt ; serve on a hot napkin with brown bread and butter; garnish with slices of lemon.
JVoIe.- — Keep the fish upon ice until you are ready to cook it. Whitebait should be caught, cooked, and eaten in twelve hours.
White Celery Soup.
Wash two sticks of celery, cut them into small pieces, put them into water with a teaspoonful. of white vinegar to preserve the colour. Skin and scald an onion ; cut it and the celery into 'small pieces ; melt two ounces of butter in a stewpan ; wipe the vegetables in a dry cloth ; put them into the hot butter, also three ounces of minced liam. Stir these over the fire a few minutes ; do not allow them to brown — they , should be just long enough over the fire to allow the vegetables to become well soaked in the butter ; then pour
N
over one pint of milk; stir till boiling; next add two pints of good white stock [see White Stock), simmer slowly till the celery is soft. Pass it through a sieve; return it to the pan ; stir till boiling. Season it to taste with salt and white pepper. Put into the soup tureen half a pint of cream ; beat it slightly with the yolks of three eggs ; pour the boiling soup on to them, stirring vigorously all the time. Serve with fried bread.
Place in a bowl one pound of flour. Rub finely into it six ounces of butter, one pound of castor sugar, half an ounce of ground ginger, one teaspoonful of baking powder. Mix well together with three well-beaten eggs and a little milk. Make it into a stiff paste; knead it like a roll of butter ; cut slices off the end, and bake on a greased tin in a good oven.
White Sauce.
Melt in a saucepan one ounce of butter, and then stir into it a teaspoonful of arrowroot. When both are well blended, add by degrees half a pint of milk. Stir the mixture over the fire till boiling and perfectly smooth ; boil it two minutes ; add a small tablespoonful of sugar, and about a third of a saltspoonful of pounded mace. Stir these well together ; remove it from the fire, and squeeze in the juice of a quarter of a lemon.
into it three ounces of butter, one ounce of sugar, and just enough milk to make a stiff paste. Form it into one lump ; roll it out on a flour board very thinly : cut it with a round cutter, prick, and bake in a quick oven.
White Gingerbread.
Wine Biscuits.
Put into a basin one pound of flour, and rub very finely q
^95
Wine Sauce-
Records on this page
Ginger BiscuitsWhipped SauceWhitebaitWhite Celery SoupGingerbreadWhite SauceWine Sauce