sufficient fat put with it. These balls should be about
the size of a large walnut. Dip each ball into some
well beaten-up egg, and afterwards into some fine
bread-crumbs. Fry them in some boiling fat for two
or three minutes, which will generally be found suffi-
cient to make them of a nice golden colour. Next, for
the gravy, which ought to surround them, take about
half a cup of stock, add to it a httle brown thickening
— i.e. some flour fried a light golden colour in an equal
quantity of butter — some of which thickening ought
always to be kept in the house, as it will keep good for
many months. Enough of this brown thickening should
be boiled in the half tea-cup of stock to make it a good
colour, and a little thick. Add a tea-spoonful of sherry
to give it a nice flavour, and, if liked, a tea-spoonful of
mushroom ketchup✪ Rissoles. Pour the gravy round the rissoles,
which will be found none the worse for being warmed up
in the oven. A little piece of fresh green parsley may
be placed on each rissole, by way of garnish.
And now for the next dish, which will consist of
mince with poached eggs. We would, however, remind
the reader that the previous dish required bread-
crumbs and boihng fat. In order to make the bread-
crumbs, cut a large slice of bread of equal thickness,
and having removed the crust, with a tin cutter or a
small knife cut four pieces of bread the shape of a
heart, about the size of a queen’s-cake, and about
an inch thick. Put these four pieces by carefully, so
as not to break them, and make the bread-crumbs out
of the remainder of the pieces, bearing in mind that the
crusts will make an excellent bread-pudding some other
time. Then, when the fat is boihng for the rissoles,
throw these pieces of heart-shaped bread into it. In a
very short time they will become a bright golden colour,
when they should be taken out and placed on a cloth
in front of the fire. Should there be any black specks
COLD LEG OF MUTTON.
39
on them, they will easily scrape off. These fried pieces
of bread look like rusks in appearance, and their shape
renders them infinitely superior to sippets as a garnish.
Next take sufficient mutton for the mince, and chop it
up, warming it in a small stew-pan with Just sufficient
stock to moisten it, taking great care it does not boil,
as in that case the mince would be tough. With regard
to giving a little extra flavour to the mince, besides,
of course, a little pepper and salt, that is a matter of
taste. Rubbing the bottom of the stew-pan with a
bead of garlic is an excellent method, though of course
it must not be adopted where the flavour of garlic is
not liked. A small quantity of Worcester sauce may
be added ; but the general mistake is to put too much
rather than too little. Next poach some eggs, allowing
one egg to each person ; pile up the mince neatly in a
dish, and put the eggs on the top, cutting them neatly
round, so that the yolk is surrounded with a rim of the
white. Garnish the dish with the four fried hearts of
bread, with a very small piece of parsley✪ Mince with Poached Eggs stuck in each,
and have a little finely-chopped parsley— enough to
cover a threepenny-piece would be ample — to sprinkle
bit by bit on the eggs, which renders the dish prettier.
A very little pinch of pepper may be placed in the centre
of each egg.
Page 18 · 2 recipe records on this page
Presented as published in 1906. 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
sufficient fat put with it. These balls should be about the size of a large walnut. Dip each ball into some well beaten-up egg, and afterwards into some fine bread-crumbs. Fry them in some boiling fat for two or three minutes, which will generally be found sufficient to make them of a nice golden colour. Next, for the gravy, which ought to surround them, take about half a cup of stock, add to it a little brown thickening — i.e. some flour fried a light golden colour in an equal quantity of butter — some of which thickening ought always to be kept in the house, as it will keep good for many months. Enough of this brown thickening should be boiled in the half tea-cup of stock to make it a good colour, and a little thick. Add a teaspoonful of sherry to give it a nice flavour, and, if liked, a teaspoonful of mushroom ketchup. Pour the gravy round the rissoles, which will be found none the worse for being warmed up in the oven. A little piece of fresh green parsley may be placed on each rissole, by way of garnish.
And now for the next dish, which will consist of mince with poached eggs. We would, however, remind the reader that the previous dish required breadcrumbs and boiling fat. In order to make the breadcrumbs, cut a large slice of bread of equal thickness, and having removed the crust, with a tin cutter or a small knife cut four pieces of bread the shape of a heart, about the size of a queen’s-cake, and about an inch thick. Put these four pieces by carefully, so as not to break them, and make the bread-crumbs out of the remainder of the pieces, bearing in mind that the crusts will make an excellent bread-pudding some other time. Then, when the fat is boiling for the rissoles, throw these pieces of heart-shaped bread into it. In a very short time they will become a bright golden colour, when they should be taken out and placed on a cloth in front of the fire. Should there be any black specks
on them, they will easily scrape off. These fried pieces of bread look like rusks in appearance, and their shape renders them infinitely superior to sippets as a garnish. Next take sufficient mutton for the mince, and chop it up, warming it in a small stew-pan with just sufficient stock to moisten it, taking great care it does not boil, as in that case the mince would be tough. With regard to giving a little extra flavour to the mince, besides, of course, a little pepper and salt, that is a matter of taste. Rubbing the bottom of the stew-pan with a head of garlic is an excellent method, though of course it must not be adopted where the flavour of garlic is not liked. A small quantity of Worcester sauce may be added ; but the general mistake is to put too much rather than too little. Next poach some eggs, allowing one egg to each person ; pile up the mince neatly in a dish, and put the eggs on the top, cutting them neatly round, so that the yolk is surrounded with a rim of the white. Garnish the dish with the four fried hearts of bread, with a very small piece of parsley stuck in each, and have a little finely-chopped parsley— enough to cover a threepenny-piece would be ample — to sprinkle bit by bit on the eggs, which renders the dish prettier. A very little pinch of pepper may be placed in the centre of each egg.
Records on this page
RissolesMince with Poached Eggs