Oysters and Bacon." Take two dozen large, fresh
oysters, sprinkle with a little white pepper on them,
roll each into a very thin slice of bacon just large
enough to cover the oyster. Dip them in beaten egg,
then in fine breadcrumbs, and fry in boiling fat. Put
them on six short silver skewers✪ Oysters and Bacon, four oysters on each,
and garnish with parsley.
Panada.- Panada is a preparation of bread or
thick white sauce, used in French cooking, for
making forcemeats, etc., and is much superior
to the grated crumbs used in English cooking.
The flavouring required for the whole of the
forcemeat is generally put into the panada, and this
flavouring is therefore a matter of importance.* To
make panada, slice the crumb of two or three French
rolls into a basin, and pour over it as much boiling
milk, or broth, as will cover it ; let it soak for half an
hour, or until it is quite moist, then press it with a
plate to squeeze out the superfluous liquid. After¬
wards put it into a cloth, and wring it thoroughly.
GAS COOKERY BOOK.
91
Put an ounce of fresh butter into an enamelled
saucepan with a little pepper and salt, half a blade of
mace, a little grated nutmeg, and half a teaspoonful of
powdered thyme, two tablespoonfuls of minced
parsley , a slice of lean ham cut into dice, and a few
chopped mushrooms, and one bay leaf✪ Panada.
Fry all these ingredients together for a few minutes,
then add the soaked bread, with two tablespoonfuls of
good gravy. Stir the whole of this over the gas until
it forms a dry smooth paste and leaves the sides of
the saucepan. Now mix into it the unbeaten yolks of
two eggs; put the preparation between two plates, and
when cool it is ready for use.
Braised Rump of Beef.— Take a piece of the rump of
beef, about 6 lbs., remove any bone or surplus fat.
Now take an earthenware braising pan, or, if not,
use the ordinary stewpan, place the meat into it with
three or four small carrots, four small onions, four
shallots, two bay leaves, a sprig of thyme and parsley,
and any good gravy— or water, if there is no gravy—
about two inches deep✪ Braised Rump of Beef in the pot, the beef resting on
the vegetables. Cover the pot tightly with the lid,
and let it simmer for three hours, basting it con¬
tinually, adding occasionally a little Marsala wine—
about a wineglassful. The meat should look a rich
brown, and the vegetables thoroughly done. The
gravy will hardly require thickening; if it does, use a
little flour. Serve on a large dish and garnish with
Brussels sprouts, cauliflower, and carrots.
Chicken San Remo.-Chop the breast of cold chicken
very fine, and rub it through a wire sieve. Put the
meat into a bowl, add to it yolks of two eggs, and four
ounces of butter, and beat all together for ten minutes.
Now add four ounces of breadcrumbs and a half-tea-
cupful of milk, salt and pepper to taste✪ Chicken San Remo. Whip the
whites of the eggs to a stiff froth and mix this lightly
with the fowl, etc. Pour compound, when thoroughly
$2
THE HOUSEHOLD
mixed, into a well-greased mould; put a well-buttered
paper over the mould, and place it in a saucepan con¬
taining sufficient water to reach half-way up the sides
of the mould, and allow its contents to cook in this
while the water boils for one hour. Turn out when
done into a deep, hot dish, and serve with egg sauce
poured over and around it. The dish may be garnished
with red and green chillies if desired.
Page 49 · 4 recipe records on this page
Presented as published in 1900. 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
Oysters and Bacon.— Take two dozen large, fresh oysters, sprinkle with a little white pepper on them, roll each into a very thin slice of bacon just large enough to cover the oyster. Dip them in beaten egg, then in fine breadcrumbs, and fry in boiling fat. Put them on six short silver skewers, four oysters on each, and garnish with parsley.
Panada.— Panada is a preparation of bread or thick white sauce, used in French cooking, for making forcemeats, etc., and is much superior to the grated crumbs used in English cooking. The flavouring required for the whole of the forcemeat is generally put into the panada, and this flavouring is therefore a matter of importance. To make panada, slice the crumb of two or three French rolls into a basin, and pour over it as much boiling milk, or broth, as will cover it ; let it soak for half an hour, or until it is quite moist, then press it with a plate to squeeze out the superfluous liquid. After¬ wards put it into a cloth, and wring it thoroughly.
Put an ounce of fresh butter into an enamelled saucepan with a little pepper and salt, half a blade of mace, a little grated nutmeg, and half a teaspoonful of powdered thyme, two tablespoonfuls of minced parsley, a slice of lean ham cut into dice, and a few chopped mushrooms, and one bay leaf.
Fry all these ingredients together for a few minutes, then add the soaked bread, with two tablespoonfuls of good gravy. Stir the whole of this over the gas until it forms a dry smooth paste and leaves the sides of the saucepan. Now mix into it the unbeaten yolks of two eggs; put the preparation between two plates, and when cool it is ready for use.
Braised Rump of Beef.— Take a piece of the rump of beef, about 6 lbs., remove any bone or surplus fat. Now take an earthenware braising pan, or, if not, use the ordinary stewpan, place the meat into it with three or four small carrots, four small onions, four shallots, two bay leaves, a sprig of thyme and parsley, and any good gravy— or water, if there is no gravy— about two inches deep in the pot, the beef resting on the vegetables. Cover the pot tightly with the lid, and let it simmer for three hours, basting it continually, adding occasionally a little Marsala wine— about a wineglassful. The meat should look a rich brown, and the vegetables thoroughly done. The gravy will hardly require thickening; if it does, use a little flour. Serve on a large dish and garnish with Brussels sprouts, cauliflower, and carrots.
Chicken San Remo.—Chop the breast of cold chicken very fine, and rub it through a wire sieve. Put the meat into a bowl, add to it yolks of two eggs, and four ounces of butter, and beat all together for ten minutes. Now add four ounces of breadcrumbs and a half-teacupful of milk, salt and pepper to taste. Whip the whites of the eggs to a stiff froth and mix this lightly with the fowl, etc. Pour compound, when thoroughly mixed, into a well-greased mould; put a well-buttered paper over the mould, and place it in a saucepan con¬ taining sufficient water to reach half-way up the sides of the mould, and allow its contents to cook in this while the water boils for one hour. Turn out when done into a deep, hot dish, and serve with egg sauce poured over and around it. The dish may be garnished with red and green chillies if desired.
Records on this page
Oysters and BaconPanadaBraised Rump of BeefChicken San Remo