Flemish. Cream. — Put a pint of hot water
on half an ounce of the best isinglass. When
it has dissolved, mix it with a quarter of a pint
of cream and a glass of brandy, and whisk it into
a light froth. Colour with currant jelly. Put
it into a mould. Probable cost. Is. 3d., exclu-
sive of brandy.
Florentine of Oranges and Apples.
— Take one pound of golden pippins ; scoop and
pare them ; throw them into cold water. Have
ready over the fire one pint of water, into which
put half a pound of lump sugar ; boil and skim ;
then put in the pippins and stew till clear ; do
not let them break. When cold, place them in
a pie-dish with two table-spoonfuls of orange
(Seville) marmalade, and a little lemon-peel.
Cover with puff paste. Time, stew till tender.
Probable cost, 8d. or lOd.
Floating Island, — Into three-quarters
of a pint of cream put sugar to make it very
sweet, and the juice and rind of a lemon grated.
Beat it for ten minutes. Cut French rolls into
thin slices, and lay them on a round dish on
the top of the cream. On this put a layer of
FLOATING ISLAND.
apricot or currant jam, and some more slices of
roll. Pile up on this, very high, a whip made
of damson jam, and the whites of four eggs.
It should be rough to imitate a rock. Garnish
with fruit or sweetmeats. Time, one hour and
a half to prepare. Probable cost, 3s.
O Floster. — This American cooling drink is
composed of the following ingredients, mixed
A^-ith a bottle of iced soda-water : — An ounce of
sugar, three slices of a lemon, six peach leaves,
a gQl of sherry, and half a gill of noyeau. Put
into the bowl a good-sized piece of ice.
Flounders (au Gratin). — Cut up parsley,
shallot, and small button-mushrooms, very
finely. Fry them in butter, with a seasoning
FLOUMDEES.
of salt and pepper. Cover the bottom of a tin
flat baking-dish, previously buttered, with the
herbs, and lay on them a floxmder, neatly
trimmed, or fillets of any flat fish. Strew
bread-crmnbs thickly over, and bits of butter
on the top of all. Moisten with white wine✪ Flounders (au Gratin).
Cook carefully. Crisp the top with a sala-
mander. Serve very hot, and with a squeeze of
lemon over the dish. Time, twenty minutes.
Probable cost of flounders, 6d. to is. each.
Sufficient, one for each person.
Flounders, Boiled. — Lay the fish in a
kettle, with salt and water in the proportion of
six ounces to each gallon, and a little vinegar.
Let the water boil up again, and then emove
it to the side to simmer till done. The fish
must not boil fast, or they will break. Time to
simmer, ten to fifteen minutes. Probable
cost of flounders, from 6d. to Is.
FLO
(216 )
PON
Flounders, Fricasseed.— Prepare in a
clean stewpan a sauce of white wine, about half
a pint, the liquor of a dozen oysters, and the
fish minced, three anchovies, pepper, salt, and a
little nutmeg. Stew these together for a few
minutes. Have ready fillets of flounders or
plaice that have been fried crisp and brown in.
butter or dripping. Lay them in, and stew
altogether, adding a piece of butter to the
stewpan. Time, ten minutes to fry. Pro-
bable cost, 6d. to Is. Sufficient, one for each
person.
Page 525 · 4 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
Flemish. Cream. — Put a pint of hot water on half an ounce of the best isinglass. When it has dissolved, mix it with a quarter of a pint of cream and a glass of brandy, and whisk it into a light froth. Colour with currant jelly. Put it into a mould. Probable cost. Is. 3d., exclusive of brandy.
Florentine of Oranges and Apples.
— Take one pound of golden pippins ; scoop and pare them ; throw them into cold water. Have ready over the fire one pint of water, into which put half a pound of lump sugar ; boil and skim ; then put in the pippins and stew till clear ; do not let them break. When cold, place them in a pie-dish with two table-spoonfuls of orange (Seville) marmalade, and a little lemon-peel. Cover with puff paste. Time, stew till tender. Probable cost, 8d. or lOd.
Floating Island, — Into three-quarters of a pint of cream put sugar to make it very sweet, and the juice and rind of a lemon grated.
Beat it for ten minutes. Cut French rolls into thin slices, and lay them on a round dish on the top of the cream. On this put a layer of
FLOATING ISLAND.
apricot or currant jam, and some more slices of roll. Pile up on this, very high, a whip made of damson jam, and the whites of four eggs. It should be rough to imitate a rock. Garnish with fruit or sweetmeats. Time, one hour and a half to prepare. Probable cost, 3s. O Floster. — This American cooling drink is composed of the following ingredients, mixed A^with a bottle of iced soda-water : — An ounce of sugar, three slices of a lemon, six peach leaves, a gill of sherry, and half a gill of noyeau. Put into the bowl a good-sized piece of ice.
Flounders (au Gratin). — Cut up parsley, shallot, and small button-mushrooms, very finely. Fry them in butter, with a seasoning
FLOUMDEES.
of salt and pepper. Cover the bottom of a tin flat baking-dish, previously buttered, with the herbs, and lay on them a flounder, neatly trimmed, or fillets of any flat fish. Strew bread-crumbs thickly over, and bits of butter on the top of all. Moisten with white wine. Cook carefully. Crisp the top with a salamander. Serve very hot, and with a squeeze of lemon over the dish. Time, twenty minutes. Probable cost of flounders, 6d. to is. each. Sufficient, one for each person.
Flounders, Boiled. — Lay the fish in a kettle, with salt and water in the proportion of six ounces to each gallon, and a little vinegar. Let the water boil up again, and then remove it to the side to simmer till done. The fish must not boil fast, or they will break. Time to simmer, ten to fifteen minutes. Probable cost of flounders, from 6d. to Is.
FLO
(216 )
PON
Flounders, Fricasseed.— Prepare in a clean stewpan a sauce of white wine, about half a pint, the liquor of a dozen oysters, and the fish minced, three anchovies, pepper, salt, and a little nutmeg. Stew these together for a few minutes. Have ready fillets of flounders or plaice that have been fried crisp and brown in. butter or dripping. Lay them in, and stew altogether, adding a piece of butter to the stewpan. Time, ten minutes to fry. Probable cost, 6d. to Is. Sufficient, one for each person.
Records on this page
Flounders (au Gratin)Flemish CreamFlorentine of Oranges and ApplesFloating Island