Take one pound of boiled potatoes ; pass them through
a sieve into a basin. Mix with them one ounce of butter,
a tablespoonful of finely chopped parsley, a quarter of a
teaspoonful of pepper, a quarter of a teaspoonful of salt, and
the yolk of an egg✪ Croquettes, Potato. Form into neat balls with a little flour
on a board, hand and broad-pointed knife. Brush them
over with a beaten egg, then toss them well in a sheet of
paper containing bread-crumbs. Have ready a pan of fat
quite hot, and enough to cover tlie croquettes; iihtnsibiue
steam is seen to be rising from the fat it is ready ; drop them
in and fry them a golden colour; they should be quite free
from fat and crisp on the outside. Lift them on to a sheet
of kitchen paper for a few minutes as they are done ; then
serve them on a clean hot dish.
62
DOMESTIC COOKERY.
Crouquante of Orang-es.
Take six tangerine oranges ; peel them very thinly ; put
the peel into a pan with the juice of two of the oranges, a
quarter of a pound of loaf sugar, and half an ounce of gelatine,
with just enough water to cover them. Melt carefully ;
strain it into a basin. Take half a pint of double cream✪ Crouquante of Oranges ;
whip it up stiffly. When the gelatine is co6l add it to the
cream.
Have some orange jelly {see Orange Jelly) ; pour a little
into the bottom of a mould. When nearly set, arrange in a
star shape some quarters from the remaining four oranges,
and in the four spaces arrange some pistachio nuts
blanched and cut in half. Take the remaining quarters
from the oranges and dip them in jelly ; place them
carefully round the sides of the mould. When they are set
pour in the centre slowly the whipped cream and gelatine ;
half should be poured in at a time ; then when that is firm
the other half may be added. When quite cold turn it out
of the mould and serve on a crystal dish.
Croutons.
Cut some slices of bread half an inch in thickness ; remove
the crust, and with a tin cutter, cut into round, oval, or square
shapes. Have ready a pan of hot clarified fat. When a
blue steam is seen to be rising from it, put in the croutons ;
fry them a pale brown. They are used for garnish.
Cumberland Pudding.
Place in a bowl six ounces of breadcrumbs, six ounces of
sugar, six ounces of chopped apple, six ounces of finely
chopped suet, half a nutmeg grated ; also the rind of one
lemon. Mix these all well together ; then bind it with six
well-beaten eggs✪ Cumberland Pudding. Pour it into a greased mould ; cover the
DOMESTIC COOKERY.
63
top either with a lid or some greased paper. Place the mould
in a pan of boiling water, allowing the water to come halfway
up the sides of the mould. Take care to add more
water as it reduces, to prevent the pan boiling dry. Also
there must be a tightly-fitting lid on the pan so as to keep
in the steam.
Curry. ✪ Curry
Page 37 · 4 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
Take one pound of boiled potatoes ; pass them through a sieve into a basin. Mix with them one ounce of butter, a tablespoonful of finely chopped parsley, a quarter of a teaspoonful of pepper, a quarter of a teaspoonful of salt, and the yolk of an egg. Form into neat balls with a little flour on a board, hand and broad-pointed knife. Brush them over with a beaten egg, then toss them well in a sheet of paper containing bread-crumbs. Have ready a pan of fat quite hot, and enough to cover tlie croquettes; When a blue steam is seen to be rising from the fat it is ready ; drop them in and fry them a golden colour; they should be quite free from fat and crisp on the outside. Lift them on to a sheet of kitchen paper for a few minutes as they are done ; then serve them on a clean hot dish.
Croquante of Oranges.
Take six tangerine oranges ; peel them very thinly ; put the peel into a pan with the juice of two of the oranges, a quarter of a pound of loaf sugar, and half an ounce of gelatine, with just enough water to cover them. Melt carefully ; strain it into a basin. Take half a pint of double cream ; whip it up stiffly. When the gelatine is cool add it to the cream.
Have some orange jelly {see Orange Jelly) ; pour a little into the bottom of a mould. When nearly set, arrange in a star shape some quarters from the remaining four oranges, and in the four spaces arrange some pistachio nuts blanched and cut in half. Take the remaining quarters from the oranges and dip them in jelly ; place them carefully round the sides of the mould. When they are set pour in the centre slowly the whipped cream and gelatine ; half should be poured in at a time ; then when that is firm the other half may be added. When quite cold turn it out of the mould and serve on a crystal dish.
Croutons.
Cut some slices of bread half an inch in thickness ; remove the crust, and with a tin cutter, cut into round, oval, or square shapes. Have ready a pan of hot clarified fat. When a blue steam is seen to be rising from it, put in the croutons ; fry them a pale brown. They are used for garnish.
Cumberland Pudding.
Place in a bowl six ounces of breadcrumbs, six ounces of sugar, six ounces of chopped apple, six ounces of finely chopped suet, half a nutmeg grated ; also the rind of one lemon. Mix these all well together ; then bind it with six well-beaten eggs. Pour it into a greased mould ; cover the
top either with a lid or some greased paper. Place the mould in a pan of boiling water, allowing the water to come halfway up the sides of the mould. Take care to add more water as it reduces, to prevent the pan boiling dry. Also there must be a tightly-fitting lid on the pan so as to keep in the steam.
Curry.
Records on this page
Croquettes, PotatoCrouquante of OrangesCumberland PuddingCurry