Get a sufficient quantity of oysters as before, open,
and put them in a stewpan, with their own liquor and
the quarter of a small onion; simmer for five minutes,
strain them, and take out the onion. Take off their
beards, and cut them in small pieces; put them again
into the stewpan, with one ounce of butter, in which
have been mixed an ounce of Hour, some new milk; part
milk and part cream is preferable; the liquor they were
first boiled in, an ounce of bread crumbs, a little
cayenne, mace, and salt, to palate; put all together on
the fire; simmer it about ten minutes, stirring it all
the while.
16
CONFECTIONARY
LOBSTER.
Take out the spawn which is found towards the head
of a hen lobster, bruise it in a mortar, or on the board,
with a knife, cut the meat of the body and daws into
small pieces, proceed as for Oyster Patty Meat, adding
one or two table spoonsful of anchovy essence✪ Oyster Patty Meat.
A hen lobster is known by having a broader tail than
the male, with two small fans underneath, and by the
outside spawn, which should be taken off and reserved
for sauce before the lobster is boiled.
VEAL.
Take half a pound of veal cutlet, stew it in a very
little water, with a small onion, for ten minutes or a
quarter of an hour; strain off the liquor, and cut out
all the skin and gristle, cut the rest into small pieces,
put into a stewpan with a slice of a lemon, and proceed
as for Oyster Patties, (No. 2.)
veal. (No. 2.)
Half a pound of veal cutlet, either fry or bake it,
and proceed as before. Put it into a stewpan, wutli
enough good strong beef gravy, to fill the cases; season
to palate; add a small piece of butter and flour, or roux
as before; simmer all together for ten minutes, add a
little gravy-colouring, (see colouring for Gravies) and
make it a nice brown.
^savory.
This is made as the last receipt, with the addition of
half the quantity of ham that you have of veal.
WHITE ROUX.
Melt some butter in a stewpan, and mix in a sufficient
quantity of flour to make it thick, continue stirring it
over the fire with a wooden spoon until it is very hot,
and appears like a paste; put this into a pan and keep
MADE EASY.
17
it for use to thicken the patty meats or ragouts, in-
stead of the butter rolled in flour.
BROWN ROUX.
Melt some butter and let it remain on the fire to
brown, then add flour to thicken it, keep stirring it
over the fire until it is of a nice brown colour. Use this
for thickening brown gravies, or the veal patty meat.
(No. 2.)
PIES.
BEEF-STEAK PIE.
Take some good rump steaks, beat them well with
a rolling-pin; and season them with seasoning salt. Wet
the edge of a pie dish, and put an edging of puff paste
round it, lay in the steaks, half fill the dish with water,
wet the edging, lay on a good thick crust and trim it off
with a knife. W ash the top with egg, and ornament it
with leaves; let these also be washed with egg, and bake
the pie in a moderate oven: after it is baked make a hole
m the top or side of the crust and pour in some good rich
gravy seasoned with salt and pepper✪ Beef-Steak Pie. Always regulate
the thickness of your crust to the size of the pie.°
SEASONING SALT FOR PIES.
Page 7 · 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
Get a sufficient quantity of oysters as before, open, and put them in a stewpan, with their own liquor and the quarter of a small onion; simmer for five minutes, strain them, and take out the onion. Take off their beards, and cut them in small pieces; put them again into the stewpan, with one ounce of butter, in which have been mixed an ounce of Hour, some new milk; part milk and part cream is preferable; the liquor they were first boiled in, an ounce of bread crumbs, a little cayenne, mace, and salt, to palate; put all together on the fire; simmer it about ten minutes, stirring it all the while.
LOBSTER.
Take out the spawn which is found towards the head of a hen lobster, bruise it in a mortar, or on the board, with a knife, cut the meat of the body and claws into small pieces, proceed as for Oyster Patty Meat, adding one or two table spoonsful of anchovy essence.
A hen lobster is known by having a broader tail than the male, with two small fans underneath, and by the outside spawn, which should be taken off and reserved for sauce before the lobster is boiled.
VEAL.
Take half a pound of veal cutlet, stew it in a very little water, with a small onion, for ten minutes or a quarter of an hour; strain off the liquor, and cut out all the skin and gristle, cut the rest into small pieces, put into a stewpan with a slice of a lemon, and proceed as for Oyster Patties, (No. 2.)
veal. (No. 2.)
Half a pound of veal cutlet, either fry or bake it, and proceed as before. Put it into a stewpan, with enough good strong beef gravy, to fill the cases; season to palate; add a small piece of butter and flour, or roux as before; simmer all together for ten minutes, add a little gravy-colouring, (see colouring for Gravies) and make it a nice brown.
^savory.
This is made as the last receipt, with the addition of half the quantity of ham that you have of veal.
WHITE ROUX.
Melt some butter in a stewpan, and mix in a sufficient quantity of flour to make it thick, continue stirring it over the fire with a wooden spoon until it is very hot, and appears like a paste; put this into a pan and keep
it for use to thicken the patty meats or ragouts, instead of the butter rolled in flour.
BROWN ROUX.
Melt some butter and let it remain on the fire to brown, then add flour to thicken it, keep stirring it over the fire until it is of a nice brown colour. Use this for thickening brown gravies, or the veal patty meat. (No. 2.)
PIES.
BEEF-STEAK PIE.
Take some good rump steaks, beat them well with a rolling-pin; and season them with seasoning salt. Wet the edge of a pie dish, and put an edging of puff paste round it, lay in the steaks, half fill the dish with water, wet the edging, lay on a good thick crust and trim it off with a knife. W ash the top with egg, and ornament it with leaves; let these also be washed with egg, and bake the pie in a moderate oven: after it is baked make a hole m the top or side of the crust and pour in some good rich gravy seasoned with salt and pepper. Always regulate the thickness of your crust to the size of the pie.°
SEASONING SALT FOR PIES.
Records on this page
Oyster Patty MeatBeef-Steak PieVeal PieChicken PieSavory Pie