Fillet de Romano. — Mrs. Honey’s recipe for Fillets de
Romano is very good — i-^ lbs. of under-cut of beef, cut into
little fillets and fried as you would steak. They should be
stacked neatly in the dish when done, and the following
sauce poured over them.
Sauce. — One cup of any good stock, the yolk of 2 eggs,
a little pepper, salt, cayenne, a tablespoonful of tarragon
vinegar, a little lemon-juice, and some chopped parsley✪ Fillet de Romano, all
well mixed. Let the stock boil, and beat up the yolks with
some lemon and add to the boiling stock as you would
make thin custard.
October 29. — Sardine Savoury. — Sometimes one wants a
little savoury that is quickly made. Here is one of sardines.
Bone the sardines, and halve. Fry in a small omelet-pan
with a mixture of the oil in the tin, cayenne, and anchovy
sauce. Or bake in a hot oven and serve on toast hot.
215
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IRopember
High Summer. — November and December are summer
months, and the days are long and rather hot. Muslins
and white dresses can be worn.
No one need despair of having flowers in South Africa —
that is, if they love them. Every tin may be used if well
perforated and drained with small stones and gravel or
cinders, and filled with a soil made up of mould and decayed
refuse, etc., sifted. Supposing people even live in the
Karroo, or in any dry place, still they can have a sheltered
corner and grow geraniums, begonias in their immense
variety, so easily grown from cuttings and seeds, and, as
with everything we set our hearts on, we find out by ex-
perience what is best, for often the same method will not
succeed throughout an area of a hundred miles. Much
has to be learnt by observation and local experience and
experiment.
November 8, — Vegetables. — Vegetables are abundant ;
peas, beans, marrows, carrots, and cucumbers are plentiful.
Cucumber or Marrow Soup. — A vegetable soupis very whole-
some, and marrow and cucumber make a nice puree for soup.
Peel a large cucumber and lay it in cold water for half-
an-hour (throw away the water). Cut the cucumber into
pieces about an inch thick, and put the pieces in a sauce-
Nov.
PRESERVED MARROW
pan with salt, pepper, an onion, a sprig of parsley, and
about 2 quarts of good stock, either of veal, mutton, or an
old fowl. Simmer till the cucumber is tender, and then
strain through a colander or sieve. Fry, without broivning,
I oz. of butter and i oz. flour, and pour on this some of
the cucumber puree. Mix all together, stirring till it boils,
then add some milk to make the soup the right consistency.
Just before serving add the yolk of an egg, a little lemon-
juice, and a spoonful of cream. Have ready some dice of
cucumber which have been boiled in salted water till tender,
and serve in the soup. Marrow maybe used same way.
November lo. — Preserved Marrow. — One often runs out of
jams at this time. Preserved vegetable-marrow, according
to an old English recipe (Miss Higham’s), is excellent, and
easily made now when marrows are plentiful. ✪ Preserved Marrow
Page 86 · 4 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
Fillet de Romano. — Mrs. Honey’s recipe for Fillets de Romano is very good — i-^ lbs. of under-cut of beef, cut into little fillets and fried as you would steak. They should be stacked neatly in the dish when done, and the following sauce poured over them.
Sauce. — One cup of any good stock, the yolk of 2 eggs, a little pepper, salt, cayenne, a tablespoonful of tarragon vinegar, a little lemon-juice, and some chopped parsley, all well mixed. Let the stock boil, and beat up the yolks with some lemon and add to the boiling stock as you would make thin custard.
October 29. — Sardine Savoury. — Sometimes one wants a little savoury that is quickly made. Here is one of sardines. Bone the sardines, and halve. Fry in a small omelet-pan with a mixture of the oil in the tin, cayenne, and anchovy sauce. Or bake in a hot oven and serve on toast hot.
N
f
. k-V*.' -
\
■ . V
A
t
'...»'•• • . . ' h /. ‘ i' *•.,
r'
■
IRopember
High Summer. — November and December are summer months, and the days are long and rather hot. Muslins and white dresses can be worn.
No one need despair of having flowers in South Africa — that is, if they love them. Every tin may be used if well perforated and drained with small stones and gravel or cinders, and filled with a soil made up of mould and decayed refuse, etc., sifted. Supposing people even live in the Karroo, or in any dry place, still they can have a sheltered corner and grow geraniums, begonias in their immense variety, so easily grown from cuttings and seeds, and, as with everything we set our hearts on, we find out by experience what is best, for often the same method will not succeed throughout an area of a hundred miles. Much has to be learnt by observation and local experience and experiment.
November 8, — Vegetables. — Vegetables are abundant ; peas, beans, marrows, carrots, and cucumbers are plentiful.
Cucumber or Marrow Soup. — A vegetable soupis very wholesome, and marrow and cucumber make a nice puree for soup.
Peel a large cucumber and lay it in cold water for halfan-hour (throw away the water). Cut the cucumber into pieces about an inch thick, and put the pieces in a sauce-
Nov.
PRESERVED MARROW
pan with salt, pepper, an onion, a sprig of parsley, and about 2 quarts of good stock, either of veal, mutton, or an old fowl. Simmer till the cucumber is tender, and then strain through a colander or sieve. Fry, without broivning, I oz. of butter and i oz. flour, and pour on this some of the cucumber puree. Mix all together, stirring till it boils, then add some milk to make the soup the right consistency. Just before serving add the yolk of an egg, a little lemonjuice, and a spoonful of cream. Have ready some dice of cucumber which have been boiled in salted water till tender, and serve in the soup. Marrow maybe used same way.
November lo. — Preserved Marrow. — One often runs out of jams at this time. Preserved vegetable-marrow, according to an old English recipe (Miss Higham’s), is excellent, and easily made now when marrows are plentiful.
Records on this page
Fillet de RomanoSardine SavouryCucumber or Marrow SoupPreserved Marrow