bind together with an egg; form them into balls with a little
flour on the hand and on a board, brush them over with a
beaten egg, toss in a sheet of paper containing bread crumbs,
drop them into a pan of boiling fat when a blue steam is
seen to be rising from it. Fry them a golden colour, lift out
on to some kitchen-paper for a few minutes, then serve
on a hot dish, garnished with parsley.
Robert Sauce.
Chop finely two onions, fry with an ounce of butter, add
one wineglass of vinegar, a little pepper✪ Rissoles and salt ; boil all
together five minutes ; thicken with a tablespoonful of flour
that has been browned in butter, a bit of glaze, a few drops
of ready made mustard, Harvey’s sauce, and anchovy. Mix
well over the fire, and serve either with roast beef or mutton.
Rolled Gingerbread.
Put into a basin five ounces of flour, a quarter of a pound
of sugar, a teaspoonful of ground ginger. Warm a quarter
of a pound of butter with a quarter of a pound of treacle.
Mix all together, add a few drops of essence of lemon✪ Rolled Gingerbread.
Drop the mixture in pieces the size of a walnut on to a
well-greased tin ; bake in a moderate oven ; roll up when a
little cooled.
Note. — This may be baked in large pieces and cut into
squares.
{Another way.)
Melt in a pan two pounds of treacle and twelve ounces
of butter. Put into a bowl one and a half pounds of flour,
twelve ounces of sugar, one ounce of ginger, two ounces of
candied lemon, a few drops of essence of lemon, and half
an ounce of carbonate of soda. Mix all well together, add
the melted treacle and butter, spread on buttered tins very
thinly. Bake, cut in squares, roll up.
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DOMESTIC COOKERY.
Rusks.
Melt four ounces of butter in one pint of milk ; cream
one ounce of German yeast with a teaspoonful of salt. Put
into a bowl two pounds of flour, strain the yeast into it, add
the milk and butter just new milk warm, drop in four eggs✪ Rusks,
beat it with the hand till air bubbles arise. Set it to rise
one hour. Knead it well on a floured board, form it into
small round balls, place them on a greased baking tin, set
to prove ten minutes. Bake in a hot oven a pale brown.
Tear them in half and put them into a cool oven to crisp.
When cold, put them into tins and keep in a dry place.
Russian Fish Pie.
Take a piece of flaky crust, roll it into a square about
half an inch in thickness ; place in the centre some pieces
of fish about an inch square, season with salt and cayenne
pepper. Take two fresh eggs✪ Russian Fish Pie, boil them ten minutes, put
them into cold water for a few minutes to preserve the
colour ; remove the shells, cut them in half, place the ends
together. Fold up the square of paste in the form of an
envelope, seal the edges all round, brush it over with a beaten
egg. Place the pie on a greased baking tin and bake in a
moderate oven twenty-five minutes.
Note. — Cooked or uncooked fish may be used, but if un-
cooked and rather thick it should be put into the oven for
ten minutes covered with a greased paper, as the baking of
the crust would not be quite sufficient to cook the fish.
Salad of Cold Meat.
Cut cold or Australian meat- in neat small pieces, keeping
the scraps apart and chopping them small. Wash the lettuce
well in several waters, with a little vinegar in the water.
Keep back a few pretty leaves from the heart, of the lettuce
DOMESTIC COOKERY.
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✪ Salad of Cold Meat
Page 89 · 6 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
bind together with an egg; form them into balls with a little flour on the hand and on a board, brush them over with a beaten egg, toss in a sheet of paper containing bread crumbs, drop them into a pan of boiling fat when a blue steam is seen to be rising from it. Fry them a golden colour, lift out on to some kitchen-paper for a few minutes, then serve on a hot dish, garnished with parsley.
Robert Sauce.
Chop finely two onions, fry with an ounce of butter, add one wineglass of vinegar, a little pepper and salt ; boil all together five minutes ; thicken with a tablespoonful of flour that has been browned in butter, a bit of glaze, a few drops of ready made mustard, Harvey’s sauce, and anchovy. Mix well over the fire, and serve either with roast beef or mutton.
Rolled Gingerbread.
Put into a basin five ounces of flour, a quarter of a pound of sugar, a teaspoonful of ground ginger. Warm a quarter of a pound of butter with a quarter of a pound of treacle. Mix all together, add a few drops of essence of lemon. Drop the mixture in pieces the size of a walnut on to a well-greased tin ; bake in a moderate oven ; roll up when a little cooled.
Note. — This may be baked in large pieces and cut into squares.
{Another way.)
Melt in a pan two pounds of treacle and twelve ounces of butter. Put into a bowl one and a half pounds of flour, twelve ounces of sugar, one ounce of ginger, two ounces of candied lemon, a few drops of essence of lemon, and half an ounce of carbonate of soda. Mix all well together, add the melted treacle and butter, spread on buttered tins very thinly. Bake, cut in squares, roll up.
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Rusks.
Melt four ounces of butter in one pint of milk ; cream one ounce of German yeast with a teaspoonful of salt. Put into a bowl two pounds of flour, strain the yeast into it, add the milk and butter just new milk warm, drop in four eggs, beat it with the hand till air bubbles arise. Set it to rise one hour. Knead it well on a floured board, form it into small round balls, place them on a greased baking tin, set to prove ten minutes. Bake in a hot oven a pale brown. Tear them in half and put them into a cool oven to crisp. When cold, put them into tins and keep in a dry place.
Russian Fish Pie.
Take a piece of flaky crust, roll it into a square about half an inch in thickness ; place in the centre some pieces of fish about an inch square, season with salt and cayenne pepper. Take two fresh eggs, boil them ten minutes, put them into cold water for a few minutes to preserve the colour ; remove the shells, cut them in half, place the ends together. Fold up the square of paste in the form of an envelope, seal the edges all round, brush it over with a beaten egg. Place the pie on a greased baking tin and bake in a moderate oven twenty-five minutes.
Note. — Cooked or uncooked fish may be used, but if uncooked and rather thick it should be put into the oven for ten minutes covered with a greased paper, as the baking of the crust would not be quite sufficient to cook the fish.
Salad of Cold Meat.
Cut cold or Australian meat- in neat small pieces, keeping the scraps apart and chopping them small. Wash the lettuce well in several waters, with a little vinegar in the water. Keep back a few pretty leaves from the heart, of the lettuce
Records on this page
RissolesRobert SauceRolled GingerbreadRusksRussian Fish PieSalad of Cold Meat