Mackerel a la Normande.
Wash, scrape, and dry three mackerel. Score them down
II2
DOMESTIC COOKERY.
the back ; fill the gills with chopped onion, parsley, pepper,
salt, and bread crumbs, mixed with one ounce of butter.
Then sew up the gills, flour them, and lay them in a
covered dish containing five ounces of boiling butter. Cook
slowly in the oven twenty minutes, turning them occa-
sionally.
Sauce. — One dessertspoonful of flour, a little lemon juice✪ Mackerel a la Normande,
mixed smoothly over the fire ; then add the liquor from the
fish, and cook two or three minutes.
Magdala Pancakes.
Take the weight of two eggs in butter, sugar, and flour.
Beat the butter to a cream, add it to the sugar, yolks of eggs,
flour, and half a pint of milk✪ Magdala Pancakes; beat well with a wooden
spoon until it is a smooth batter. Whip up the whites to a
stiff froth, with a tiny pinch of salt to cool them, and a knife
on a dry plate. They are done when the plate will turn
over and the whites remain firm. Mix them into the batter
very lightly. Pour into buttered saucers about half full.
Bake in a hot oven from fifteen to twenty minutes.
Marengo of Chicken.
This dish is suj^posed to have been invented by Napoleon
after the battle of Marengo. He had some young chickens
caught, killed, cut up into joints, and fried in oil ; but as
he was in a great hurry, there was no time to skim off the
oil. Marengo of chicken should therefore be sent to the
table with the oil floating about the dish and over the sauce.
People who are afraid of being made bilious drain the oil
away, and their cookery is not Historically correct. The
following may be used where oil is not liked. — Put a tumbler
of oil in a stewpan with a bunch of herbs, a blade of mace,
six peppercorns ; when the oil is quite hot put in the joints
of chicken to fry, then put them into a pint of brown stock
DOMESTIC COOKERY.
U3
and simmer threequarters of an hour ; add two table-
spoonfuls of tomato purde, a tablespoonful of good brown
gravy, a small pinch of sugar, a few drops of lemon juice✪ Marengo of Chicken.
Arrange the chicken on a dish and pour the sauce over.
It may be garnished with button mushrooms if liked.
^--TTTPaTTnivtiire into the"
— — ^ 1 1
batter ; see that it is well covered with it. Have ready a
pan of clarified fat on the fire j when a blue steam is rising
from it, drop in the fritters, and fry to a golden colour;
they will take about three or four minutes to brown in the
fat.
Milk Biscuits.
Put into a bowl half a pound of flour, one teaspoonful
of baking powder, and a pinch of salt✪ Milk Biscuits; mix them well
f or* *Pn f* n cmioo-r\or-v o oim ^ ^ — — — ■* -
{Another way.)
Slice the oranges very thin without any preparation,
and take out the pips. To each pound of sliced fruit add
three pints of water ; let it stand twenty-four hours. Boil
it until the chips are tender ; let it stand again twenty-four
hours. Then weigh fruit and water together, and to every
one pound, add one and a half pound of sugar. Boil the
whole until the sugar jellies and the chips are transparent
— about an hour and a half.
Mayonnaise of Salmon, ^
Page 64 · 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
Mackerel a la Normande.
Wash, scrape, and dry three mackerel. Score them down
the back ; fill the gills with chopped onion, parsley, pepper, salt, and bread crumbs, mixed with one ounce of butter. Then sew up the gills, flour them, and lay them in a covered dish containing five ounces of boiling butter. Cook slowly in the oven twenty minutes, turning them occasionally.
Sauce. — One dessertspoonful of flour, a little lemon juice, mixed smoothly over the fire ; then add the liquor from the fish, and cook two or three minutes.
Magdala Pancakes.
Take the weight of two eggs in butter, sugar, and flour. Beat the butter to a cream, add it to the sugar, yolks of eggs, flour, and half a pint of milk; beat well with a wooden spoon until it is a smooth batter. Whip up the whites to a stiff froth, with a tiny pinch of salt to cool them, and a knife on a dry plate. They are done when the plate will turn over and the whites remain firm. Mix them into the batter very lightly. Pour into buttered saucers about half full. Bake in a hot oven from fifteen to twenty minutes.
Marengo of Chicken.
This dish is supposed to have been invented by Napoleon after the battle of Marengo. He had some young chickens caught, killed, cut up into joints, and fried in oil ; but as he was in a great hurry, there was no time to skim off the oil. Marengo of chicken should therefore be sent to the table with the oil floating about the dish and over the sauce. People who are afraid of being made bilious drain the oil away, and their cookery is not Historically correct. The following may be used where oil is not liked. — Put a tumbler of oil in a stewpan with a bunch of herbs, a blade of mace, six peppercorns ; when the oil is quite hot put in the joints of chicken to fry, then put them into a pint of brown stock
113
and simmer threequarters of an hour ; add two tablespoonfuls of tomato purde, a tablespoonful of good brown gravy, a small pinch of sugar, a few drops of lemon juice. Arrange the chicken on a dish and pour the sauce over. It may be garnished with button mushrooms if liked.
^--TTT[illustration: Magdala Pancakes]
Meat Fritters.
Make a panada with one ounce of butter melted in a pan and one ounce of flour stirred into it ; next add a quarter of a pint of milk ; stir carefully to boiling ; put into it three ounces of cold meat finely cut up and seasoned ; stir them well together ; turn out on to a plate to get quite cold. Make a batter with a quarter of a pound of flour, a tablespoonful of salad oil poured into the centre, and one quarter of a pint of tepid water ; mix very carefully with a wooden spoon until quite smooth. Drop a spoonful of the meat mixture into the batter ; see that it is well covered with it. Have ready a pan of clarified fat on the fire ; when a blue steam is rising from it, drop in the fritters, and fry to a golden colour; they will take about three or four minutes to brown in the fat.
Milk Biscuits.
Put into a bowl half a pound of flour, one teaspoonful of baking powder, and a pinch of salt; mix them well together. Put into a saucepan a quarter of a pint of milk and one ounce of butter, melt the butter in the milk ; when just warm add it to the flour ; mix well ; knead it slightly on a floured board ; roll it out ; cut it into rounds with a floured cutter or tumbler ; prick, and bake on a greased tin twenty minutes.
{Another way.).)
Slice the oranges very thin without any preparation, and take out the pips. To each pound of sliced fruit add three pints of water ; let it stand twenty-four hours. Boil it until the chips are tender ; let it stand again twenty-four hours. Then weigh fruit and water together, and to every one pound, add one and a half pound of sugar. Boil the whole until the sugar jellies and the chips are transparent — about an hour and a half.
Mayonnaise of Salmon.
Records on this page
Mackerel a la NormandeMagdala PancakesMarengo of ChickenMilk BiscuitsMilk Biscuits