Fish au Gratin, — The following (Miss Leisching’s) recipe
for fish au gratin is good for any medium-sized fish, such
as pangar, or haarders (Cape herrings), which are caught on
the Muizenberg beach, or “White Stump Nose.'’ After
having washed and cleaned any of these fish, put it in
a shallow pan or enamelled dish, and cover it with 2 ozs.
bread-crumbs, 2 ozs. butter, some chopped onion and
parsley, pepper and salt, all well mixed ; put a little as
stuffing for the fish, and sprinkle the remainder over. Put
it in a warm oven for twenty minutes, and make the
following sauce : — The yolk of an egg, a dessertspoonful of
Harvey’s sauce, and the same of Worcestershire (or tomato)
sauce, a wineglass of sherry and some cayenne pepper✪ Fish au Gratin ;
mix all well together. Pour this sauce over the fish, and
put it back into the oven for a few minutes. This is very
good.
143
SHEEP’S TROTTERS BRAWN
J unc
June 4. — Meat. — Pork is now in season, and good mutton
and beef are always to be had, and Australian meat is also
much used.^
A friend, who lives in a charming country farmhouse,
wrote the other day to ask if I could suggest any way of
cooking sheep’s trotters, for she “never could thifik of any
new way, and the worst of it was every sheep had four,” she
“wished they were bipeds.” Perhaps she would have agreed
with the person in Punch, who wished “ some new
animal were invented ! ” Every housekeeper, however,
knows the difficulty of making variety, so, sympathizing
with her, I took some trouble to answer her letter, and am
proud to say found four excellent Groote Poste recipes to
send her. They were not all new to her, but they are so
good I shall record them here.
Sheep’s Trotters Brawn. — Take 6 sheep’s trotters, well
cleaned and washed, first in warm water to which a pinch
of washing soda has been added, and then again in cold
water. Joint the trotters, cut up, and boil in an enamelled
saucepan, with a good deal of water, till qiiite tender, so
that the bones can be removed, and then after extracting
the bones, set them to cool.
Skim off all the oil to keep (this when clarified is equal
to Lucca oil), and put the following ingredients — i blade of
mace, i dessertspoonful of salt, about 25 peppercorns, a
dessertspoonful of coriander seeds, 4 bay leaves — into a small
muslin bag, and let them boil up with the jelly; add half
a tumbler of vinegar✪ Sheep’s Trotters Brawn (or less, according to taste). Let all
^ The cold storage at Woodstock, for which the public are indebted
to Mr. Rhodes, will prove a great boon to our growing population ;
and, we may hope, will bring the price of mutton down from 8^. and
()d. to td.
144
TROTTERS STEWED, AND IN BATTER Jime
boil together. Have ready some porcelain moulds dipped
in water, or moistened with vinegar. Garnish the mould
with fresh red chillies cut up, a few slices of lemon, parsley,
and even a slice or two of beet-root and hard-boiled eggs.
If you have any remains of cold tongue, or little sheep’s
tongues, it will improve the brawn. Take out the
muslin bag and pour the brawn into the mould. Some of
the hard-boiled egg, and other garnishings, can be inter-
spersed by adding pieces when you have poured a little
brawn in, and then adding more brawn over, and so on,
so that the egg is imbedded in the brawn. (Two calves’
feet can also be cooked this way equally well.)
Page 60 · 2 recipe records on this page
Presented as published in 1902. 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
Fish au Gratin, — The following (Miss Leisching’s) recipe for fish au gratin is good for any medium-sized fish, such as pangar, or haarders (Cape herrings), which are caught on the Muizenberg beach, or “White Stump Nose.'’ After having washed and cleaned any of these fish, put it in a shallow pan or enamelled dish, and cover it with 2 ozs. bread-crumbs, 2 ozs. butter, some chopped onion and parsley, pepper and salt, all well mixed ; put a little as stuffing for the fish, and sprinkle the remainder over. Put it in a warm oven for twenty minutes, and make the following sauce : — The yolk of an egg, a dessertspoonful of Harvey’s sauce, and the same of Worcestershire (or tomato) sauce, a wineglass of sherry and some cayenne pepper ; mix all well together. Pour this sauce over the fish, and put it back into the oven for a few minutes. This is very good.
SHEEP’S TROTTERS BRAWN
J unc
June 4. — Meat. — Pork is now in season, and good mutton and beef are always to be had, and Australian meat is also much used.^
A friend, who lives in a charming country farmhouse, wrote the other day to ask if I could suggest any way of cooking sheep’s trotters, for she “never could think of any new way, and the worst of it was every sheep had four,” she “wished they were bipeds.” Perhaps she would have agreed with the person in Punch, who wished “ some new animal were invented ! ” Every housekeeper, however, knows the difficulty of making variety, so, sympathizing with her, I took some trouble to answer her letter, and am proud to say found four excellent Groote Poste recipes to send her. They were not all new to her, but they are so good I shall record them here.
Sheep’s Trotters Brawn. — Take 6 sheep’s trotters, well cleaned and washed, first in warm water to which a pinch of washing soda has been added, and then again in cold water. Joint the trotters, cut up, and boil in an enamelled saucepan, with a good deal of water, till quite tender, so that the bones can be removed, and then after extracting the bones, set them to cool.
Skim off all the oil to keep (this when clarified is equal to Lucca oil), and put the following ingredients — i blade of mace, i dessertspoonful of salt, about 25 peppercorns, a dessertspoonful of coriander seeds, 4 bay leaves — into a small muslin bag, and let them boil up with the jelly; add half a tumbler of vinegar (or less, according to taste). Let all
^ The cold storage at Woodstock, for which the public are indebted to Mr. Rhodes, will prove a great boon to our growing population ; and, we may hope, will bring the price of mutton down from 8^. and ()d. to td.
TROTTERS STEWED, AND IN BATTER Jime
boil together. Have ready some porcelain moulds dipped in water, or moistened with vinegar. Garnish the mould with fresh red chillies cut up, a few slices of lemon, parsley, and even a slice or two of beet-root and hard-boiled eggs. If you have any remains of cold tongue, or little sheep’s tongues, it will improve the brawn. Take out the muslin bag and pour the brawn into the mould. Some of the hard-boiled egg, and other garnishings, can be interspersed by adding pieces when you have poured a little brawn in, and then adding more brawn over, and so on, so that the egg is imbedded in the brawn. (Two calves’ feet can also be cooked this way equally well.)
Records on this page
Fish au GratinSheep’s Trotters Brawn