4. Make openings in the sides, under the rim of pastry, to
let out the steam. Cook it about 20 minutes in a hot oven,
and then very slowly, to finish cooking the fruit.
5. If liked, it can be brushed over very lightly with cold water,
and sprinkled very lightly with castor sugar ; but great care
should be taken not to use too much of either, or the pastry
will be heavy.
30
FISH FRIED IN BATTER.
Ingredients .’—About li lbs. fish.
£ lb. flour.
1 gill water.
£ teaspoonful salt.
Frying fat, parsley✪ Fish Fried in Batter.
Method : — Put the fat to get hot slowly while preparing the
tish and making the batter. (This saves waiting, and also pre-
vents burning. If the heating of the fat is left until after-
wards it is often not allowed to get hot enough, through
impatience, and the articles fried wall be sodden, greasy and
indigestible). Any white fish is nice for frying, because this
class of fish is more free from oil.
Cut the fish into nice sized pieces, wash and dry them well
and rub over with a little flour.
The Batter : — Put the flour into a basin, mix it gradually
into a smooth stiff batter with the cold water, adding the salt ;
dip the fish into this, and then fry about five minutes, or
until a skewer goes through the flesh easily, observing all the
rules for frying. Arrange the fish on a hot dish, and garnish
with fried parsley if liked.
To Fry Parsley : — Wash the parsley, shake it in a dry cloth,
pick off the large stalks, fry it a few seconds only, as it very
quickly bums, and drain it well before putting it on the fish.
N.B. — (1) A very simple mode for frying fish is to dip it
into milk and then into dry flour, instead of making a batter,
but be careful to shake off any loose flour.
(2) The batter is much improved by the addition of 1 oz. of
clarified fat or butter melted, or 1 tablespoonful of salad oil
(but the oil must be very good) and then the water used should
be tepid.
(3) The fish is best dipped in beaten egg and bread crumbs,
hut it is more troublesome and expensive.
.31
SCONES.
Ingredients : — 1 lb. flour.
2 oz. castor sugar (if liked).
2 oz. butter, or clarified dripping, or lard,
f | oz. cream of tartar.
„ bi-carbonate of soda or 1 tablespoonful
baking powder
i pint milk (about)
£ teaspoonful salt, or to taste✪ Scones.
Method : — Mix the flour and salt together, rub the butter
in ; mix the sugar and cream of tartar on a plate, and add it
to the flour. Dissolve the soda in the milk ; add it to the flour,
making it into a rather moist paste, then form it into a round
about 1 inch thick, flatten with the palm of the hand ; cut
slightly across each way with a knife, but not quite through.
Place them on a greased baking-sheet, and bake about h hour.
When nearly done, brush them over with sugar and milk
beaten together.
N.B. — The soda and cream of tartar must be quite fresh.
POTATO SOUP.
Ingredients : — 2 lbs. potatoes (parboiled).
2 leeks or onions.
2 oz. butter or clarified dripping.
2 qts. water.
1 pint milk.
3 tablespoonfuls of semolina, or hominy, or sago.
Salt and pepper to taste✪ Potato Soup.
Page 12 · 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
4. Make openings in the sides, under the rim of pastry, to let out the steam. Cook it about 20 minutes in a hot oven, and then very slowly, to finish cooking the fruit.
5. If liked, it can be brushed over very lightly with cold water, and sprinkled very lightly with castor sugar ; but great care should be taken not to use too much of either, or the pastry will be heavy.
FISH FRIED IN BATTER.
Ingredients .’—About li lbs. fish.
£ lb. flour.
1 gill water.
£ teaspoonful salt.
Frying fat, parsley.
Method : — Put the fat to get hot slowly while preparing the fish and making the batter. (This saves waiting, and also prevents burning. If the heating of the fat is left until afterwards it is often not allowed to get hot enough, through impatience, and the articles fried wall be sodden, greasy and indigestible). Any white fish is nice for frying, because this class of fish is more free from oil.
Cut the fish into nice sized pieces, wash and dry them well and rub over with a little flour.
The Batter : — Put the flour into a basin, mix it gradually into a smooth stiff batter with the cold water, adding the salt ; dip the fish into this, and then fry about five minutes, or until a skewer goes through the flesh easily, observing all the rules for frying. Arrange the fish on a hot dish, and garnish with fried parsley if liked.
To Fry Parsley : — Wash the parsley, shake it in a dry cloth, pick off the large stalks, fry it a few seconds only, as it very quickly bums, and drain it well before putting it on the fish.
N.B. — (1) A very simple mode for frying fish is to dip it into milk and then into dry flour, instead of making a batter, but be careful to shake off any loose flour.
(2) The batter is much improved by the addition of 1 oz. of clarified fat or butter melted, or 1 tablespoonful of salad oil (but the oil must be very good) and then the water used should be tepid.
(3) The fish is best dipped in beaten egg and bread crumbs, hut it is more troublesome and expensive.
.31
SCONES.
Ingredients : — 1 lb. flour.
2 oz. castor sugar (if liked).
2 oz. butter, or clarified dripping, or lard, f | oz. cream of tartar.
„ bi-carbonate of soda or 1 tablespoonful baking powder i pint milk (about)
£ teaspoonful salt, or to taste.
Method : — Mix the flour and salt together, rub the butter in ; mix the sugar and cream of tartar on a plate, and add it to the flour. Dissolve the soda in the milk ; add it to the flour, making it into a rather moist paste, then form it into a round about 1 inch thick, flatten with the palm of the hand ; cut slightly across each way with a knife, but not quite through. Place them on a greased baking-sheet, and bake about h hour. When nearly done, brush them over with sugar and milk beaten together.
N.B. — The soda and cream of tartar must be quite fresh.
POTATO SOUP.
Ingredients : — 2 lbs. potatoes (parboiled).
2 leeks or onions.
2 oz. butter or clarified dripping.
2 qts. water.
1 pint milk.
3 tablespoonfuls of semolina, or hominy, or sago.
Salt and pepper to taste.
Records on this page
Fish Fried in BatterSconesSconesSuet PastryPotato Soup