suet, and, when shred very fine, three or f our
well-beaten eggs, part of a small nutmeg, grated,
and a little allspice✪ Dowlet Pie. Lay some of the mixture
in a pie-dish, and throw well-stoned raisins on
the top ; then cover the raisins with more of the
mLxture, and sprinkle raisins till half a pound
has been used up. Bake in a quick oven, and
when done pour into the pie some sweet sauce,
orserve with wine sauce in a tureen. Time, half
to three-quarters of an hour. Sufficient for six
or seven persons.
Dresden Patties.— For these patties, take
off the outer crust of a stale French roll, di\'ide
the crmnb into slices, and then into rounds,
with a tin cutter. Make the slices sufficiently
thick to allow of the middle being scooped
out. Dip the croustades into milk, drain well,
smear with egg, and cover with fine bread-
raspings, fried in butter to a pale brown
colour. They are then filled with a compote of
fi-uit, or they may be made savoury and filled
with minced fowl, ham, and tongue, or with
oysters, mushrooms, &c.✪ Dresden Patties Time to fry, five
minutes.
Dripping, Clarified. — Make the dripping✪ Dripping, Clarified-
hot and pour it into boiling water. Stir it for
three or four minutes, then leave it to get cold.
The impurities will all sink to the bottom, and
may be easily removed with a knife. Dripping-
may be used three times for frying purposes,
if it is clai"ified every time. Every little piece
of fat should be molted do-svn, and the dripping^
clarified. It may then be used cither for fry-
ing or for household pastrj^. In making pastry
good beef dripping is very much to be pref erred
to cheap common butter.
Dripping, Potted.— Take six pounds of
beef dripping ; boil it in good soft water, and
strain into a pan till cold ; remove it from the
pan, and clear oflt the gravy that adheres to the
under part ; repeat the boiling process several
times, and take away the sediment. When quite
clear, and free from gravy, put the dripping
into a saucepan with six bay-leaves, a quarter.,^
of an ounce of white pepper, a few cloves,
and half a pound of salt✪ Dripping, Potted. Lot it melt at
a very gentle heat, and when it is hot enough
to pour strain it through a sieve into the pot,
and cover it over to get cold. Or it may be
melted without any addition, except the salt,
and, if requii-ed for pastry, this latter mode is
the preferable.
Dryburgh Butter Cakes.— Rub well;
into one pound of the best flour eight ounces
of fresh butter, and make it into a paste -with
half a pint of milk and a well-beaten egg, add-
ing four ounces of powdered sugar✪ Dryburgh Butter Cakes. When the
ingredients are sufficiently amalgamated, and
the paste -wrought into a proper consistency,
roll out thin, cut into circles, dust -with fine
sugar, and bake on a buttered tin, in a quick
oven, for about ten minutes. Probable cost,
Is. 4d.
Duchess Loaves.— Duchess loaves are
very similar to petits chotix, but larger and
differently shaped. They are made as follows :
Put four ounces of sugar and two oimces of
butter into a saucepan, -with a quarter of a pint
of cold water. Let them boil, then draw the
DUG
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✪ Duchess Loaves
Page 470 · 6 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
suet, and, when shred very fine, three or four well-beaten eggs, part of a small nutmeg, grated, and a little allspice. Lay some of the mixture in a pie-dish, and throw well-stoned raisins on the top ; then cover the raisins with more of the mixture, and sprinkle raisins till half a pound has been used up. Bake in a quick oven, and when done pour into the pie some sweet sauce, or serve with wine sauce in a tureen. Time, half to three-quarters of an hour. Sufficient for six or seven persons.
Dresden Patties.— For these patties, take off the outer crust of a stale French roll, divide the crumb into slices, and then into rounds, with a tin cutter. Make the slices sufficiently thick to allow of the middle being scooped out. Dip the croustades into milk, drain well, smear with egg, and cover with fine bread-raspings, fried in butter to a pale brown colour. They are then filled with a compote of fruit, or they may be made savoury and filled with minced fowl, ham, and tongue, or with oysters, mushrooms, &c. Time to fry, five minutes.
Dripping, Clarified. — Make the dripping hot and pour it into boiling water. Stir it for three or four minutes, then leave it to get cold. The impurities will all sink to the bottom, and may be easily removed with a knife. Drippingmay be used three times for frying purposes, if it is clai"ified every time. Every little piece of fat should be melted down, and the dripping clarified. It may then be used cither for frying or for household pastry. In making pastry good beef dripping is very much to be preferred to cheap common butter.
Dripping, Potted.— Take six pounds of beef dripping ; boil it in good soft water, and strain into a pan till cold ; remove it from the pan, and clear off the gravy that adheres to the under part ; repeat the boiling process several times, and take away the sediment. When quite clear, and free from gravy, put the dripping into a saucepan with six bay-leaves, a quarter of an ounce of white pepper, a few cloves, and half a pound of salt. Lot it melt at a very gentle heat, and when it is hot enough to pour strain it through a sieve into the pot, and cover it over to get cold. Or it may be melted without any addition, except the salt, and, if required for pastry, this latter mode is the preferable.
Dryburgh Butter Cakes.— Rub well; into one pound of the best flour eight ounces of fresh butter, and make it into a paste -with half a pint of milk and a well-beaten egg, adding four ounces of powdered sugar. When the ingredients are sufficiently amalgamated, and the paste -wrought into a proper consistency, roll out thin, cut into circles, dust -with fine sugar, and bake on a buttered tin, in a quick oven, for about ten minutes. Probable cost, Is. 4d.
Duchess Loaves.— Duchess loaves are very similar to petits chotix, but larger and differently shaped. They are made as follows : Put four ounces of sugar and two oimces of butter into a saucepan, -with a quarter of a pint of cold water. Let them boil, then draw the
DUG
( 187)
DUG
Records on this page
Dowlet PieDresden PattiesDripping, ClarifiedDripping, PottedDryburgh Butter CakesDuchess Loaves