way. — Melt two ounces of butter in a sauce-
j jjan. Lay in it six carrots cut into thin slices,
with a little salt, pepper, grated nutmeg, and a
tea-spoonful of finely-minced onion. Let them
remain until tender, adding every now and
then as it is required a little water or stock.
Thicken the sauce with a little flour✪ Stewed Carrots, and about
a quarter of an hour before serving, add one
table-sjioonf ul of finely-minced parsley. Time,
one hour. Sufficient for five or six persons. .
Cassell Pudding. — Take the weight ef
a large egg in powdered sugar, butter, and florn-.
Whisk the egg thoroughly. Gradually mix
with it the sugar, which must be rubbed well
on the rind of a lemon before it is pounded,
then the floui-, and the butter partially melted ;
add a pinch of salt. Well oil some cups, put a
little apricot or other jam✪ Cassell Pudding at the bottom of each,
and fill them three parts with the mixture.
Bake immediately in a good oven. Turn the
puddings out, and serve them with wine sauce.
Time to bake, half an hour. Probable cost for
six puddings, 6d. Allow one for each person.
Casserole of Potatoes. — Peel and boil
some good mealy potatoes, mash them with a
little salt, butter, cream, and the yolk of one
egg✪ Casserole of Potatoes to every pint of potatoes. Beat them two
or three minutes over the fire to dry them
thoroughly, then place them on a shallow dish,
and work them with the hands into the shape
of a raised pie. Leave a hollow in the middle,
ornament it with flutings, &c., brush it over
with beaten egg, and brown it in a quick oven.
Fill the inside with a ragoiit or mince, and
serve hot.
Casserole of Rice (English method). —
Wash a pound of the best rice in two or three
waters, and boil it very gently until it is quite
tender but whole. Drain it and beat it well.
If for a sweet casserole, use milk, sugar, a little
butter, and lemon or other flavouring. If in-
j tended for meat or fish, stew the rice with water
i and fat, and season it with salt, pepper, and
[ nutmeg. When it is ready, put a bordering
about three inches high and three wide round
' the edge of a shallow dish, brush it over with
egg or clarified butter, and set it in the oven to
brown. Then -place in the middle the stew,
curry, or sweets which are jDrepared for it.
Time to boil the rice, three-quarters of an hour.
Probable cost, 6d., exclusi^-e of the interior.
Sufficient for five or six persons.
Casserole of Rice (French method). —
Wash one pound of the best Carolina rice in two
or three waters. Drain it, and put it into a
stewpan with a quart of water, a large onion,
a tea-spoonful of salt, and two ounces of fat✪ Casserole of Rice (English Method).
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Page 322 · 7 recipe records on this page
Presented as published in 1892. 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
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way. — Melt two ounces of butter in a sauce-
j jjan. Lay in it six carrots cut into thin slices,
with a little salt, pepper, grated nutmeg, and a
tea-spoonful of finely-minced onion. Let them
remain until tender, adding every now and
then as it is required a little water or stock.
Thicken the sauce with a little flour, and about
a quarter of an hour before serving, add one
table-sjioonf ul of finely-minced parsley. Time,
one hour. Sufficient for five or six persons. .
Cassell Pudding. — Take the weight ef
a large egg in powdered sugar, butter, and florn-.
Whisk the egg thoroughly. Gradually mix
with it the sugar, which must be rubbed well
on the rind of a lemon before it is pounded,
then the floui-, and the butter partially melted ;
add a pinch of salt. Well oil some cups, put a
little apricot or other jam at the bottom of each,
and fill them three parts with the mixture.
Bake immediately in a good oven. Turn the
puddings out, and serve them with wine sauce.
Time to bake, half an hour. Probable cost for
six puddings, 6d. Allow one for each person.
Casserole of Potatoes. — Peel and boil
some good mealy potatoes, mash them with a
little salt, butter, cream, and the yolk of one
egg to every pint of potatoes. Beat them two
or three minutes over the fire to dry them
thoroughly, then place them on a shallow dish,
and work them with the hands into the shape
of a raised pie. Leave a hollow in the middle,
ornament it with flutings, &c., brush it over
with beaten egg, and brown it in a quick oven.
Fill the inside with a ragoiit or mince, and
serve hot.
Casserole of Rice (English method). —
Wash a pound of the best rice in two or three
waters, and boil it very gently until it is quite
tender but whole. Drain it and beat it well.
If for a sweet casserole, use milk, sugar, a little
butter, and lemon or other flavouring. If in-
j tended for meat or fish, stew the rice with water
i and fat, and season it with salt, pepper, and
[ nutmeg. When it is ready, put a bordering
about three inches high and three wide round
' the edge of a shallow dish, brush it over with
egg or clarified butter, and set it in the oven to
brown. Then -place in the middle the stew,
curry, or sweets which are jDrepared for it.
Time to boil the rice, three-quarters of an hour.
Probable cost, 6d., exclusi^-e of the interior.
Sufficient for five or six persons.
Casserole of Rice (French method). —
Wash one pound of the best Carolina rice in two
or three waters. Drain it, and put it into a
stewpan with a quart of water, a large onion,
a tea-spoonful of salt, and two ounces of fat.
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