Clean and cut up a hare into fillets and fry in a stew-
pan with two ounces of butter and one onion sliced until a
nice brown., add two quarts of Consomme (No. 2) and
an ounce of salt ; let it stew until quite tender, take
out the fillets, remove all the best part of the meat
and return the bones and rough parts to the stewpan
and let it simmer another hour, when strain through a
fine colander to prevent any pieces of meat remaining
in the soup. Pound the meat which was taken from
the bones in a mortar, adding a little of the soup to
moisten it, and beat it through a wire and then a hair
sieve ; incorporate it gradually with the soup and add
some currant jelly to taste; simmer and mix well, and
serve with fried croutons.
MULLIGA TA WNY.
No. 106.
Fillet a rabbit or chicken and fry with two ounces of
butter and two large onions sliced, until the whole is a nice
light brown, being very careful not to burn the onions (or
the whole thing is spoilt). Put the above into a stewpan
with four carrots sliced into four parts, one stick of celery
cut up, two quarts of Consomme (No. 2), and a table-
spoonful of salt. Let it stew for three-quarters of an hour,
when take out the chicken or rabbit and remove all the
best parts of the meat from the bones, returning the bones
and rough parts to the stock to simmer until the vegetables
are quite soft. Strain through a fine colander or tammy
cloth, pound the vegetables, and beat them through a wire
and then a hair sieve, returning them to the strained stock.
Cut the meat which was removed from the bones into
square pieces about the size of a filbert and put into the
strained stock. Add one table-spoonful of best curry
powder well mixed with a little stock, a dessert-spoonful of
136
THE PYTCHLEY COOKERY BOOK.
Indian sov, a table-spoonful of Cashmere or Bengal club
chutnee, two table-spoonfuls of pounded tapioca, and half
a pint of cream. Simmer for twenty minutes and serve
with rice boiled nice and dry, handed round.
MUTTON BROTH.
No. 107.
To three pounds of the scrag end of a neck of mutton
add three quarts of water, four or five small onions, half a
stick of celery, two turnips, two carrots sliced, a bunch
of parsley, an ounce of pearl barley well washed, an ounce
of salt and sugar, and a tea-spoonful of pepper. Boil up, and
let the whole simmer for three hours ; strain, cut the best part
of the meat in pieces about the size of a filbert. Let the
broth get quite cold and remove every particle of grease.
Warm up and add the meat, the pearl barley, the carrot
cut into dice-shaped pieces, the onion also sliced ; flavour
with salt and serve very hot.
OYSTERS A LA CREME.
No. 108.
Page 33
Presented as published in 1885. 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
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Clean and cut up a hare into fillets and fry in a stew-
pan with two ounces of butter and one onion sliced until a
nice brown., add two quarts of Consomme (No. 2) and
an ounce of salt ; let it stew until quite tender, take
out the fillets, remove all the best part of the meat
and return the bones and rough parts to the stewpan
and let it simmer another hour, when strain through a
fine colander to prevent any pieces of meat remaining
in the soup. Pound the meat which was taken from
the bones in a mortar, adding a little of the soup to
moisten it, and beat it through a wire and then a hair
sieve ; incorporate it gradually with the soup and add
some currant jelly to taste; simmer and mix well, and
serve with fried croutons.
MULLIGA TA WNY.
No. 106.
Fillet a rabbit or chicken and fry with two ounces of
butter and two large onions sliced, until the whole is a nice
light brown, being very careful not to burn the onions (or
the whole thing is spoilt). Put the above into a stewpan
with four carrots sliced into four parts, one stick of celery
cut up, two quarts of Consomme (No. 2), and a table-
spoonful of salt. Let it stew for three-quarters of an hour,
when take out the chicken or rabbit and remove all the
best parts of the meat from the bones, returning the bones
and rough parts to the stock to simmer until the vegetables
are quite soft. Strain through a fine colander or tammy
cloth, pound the vegetables, and beat them through a wire
and then a hair sieve, returning them to the strained stock.
Cut the meat which was removed from the bones into
square pieces about the size of a filbert and put into the
strained stock. Add one table-spoonful of best curry
powder well mixed with a little stock, a dessert-spoonful of
136
THE PYTCHLEY COOKERY BOOK.
Indian sov, a table-spoonful of Cashmere or Bengal club
chutnee, two table-spoonfuls of pounded tapioca, and half
a pint of cream. Simmer for twenty minutes and serve
with rice boiled nice and dry, handed round.
MUTTON BROTH.
No. 107.
To three pounds of the scrag end of a neck of mutton
add three quarts of water, four or five small onions, half a
stick of celery, two turnips, two carrots sliced, a bunch
of parsley, an ounce of pearl barley well washed, an ounce
of salt and sugar, and a tea-spoonful of pepper. Boil up, and
let the whole simmer for three hours ; strain, cut the best part
of the meat in pieces about the size of a filbert. Let the
broth get quite cold and remove every particle of grease.
Warm up and add the meat, the pearl barley, the carrot
cut into dice-shaped pieces, the onion also sliced ; flavour
with salt and serve very hot.
OYSTERS A LA CREME.
No. 108.