when these are -well mixed, add by degrees a
tea-spoonful of salt, or powdered lump sugar, and
the same of made mustard. When these ingre-
dients are smoothly united, add very gradually
three table- spoonfuls of \ineg✪ Kitchener's Salad Mixturear, rub it with the
other ingredients till it is thoroughly incor-
porated with them ; cut up the white of the egg,
and garnish the top of the stikd with it. Let
the sauce remain at the bottom of the bowl, and
do not stir up the salad till it is to be eaten.
If the herbs be young, freshly gathered, neatly
trimmed, and drained dry, and the sauce maker
])onders patiently over these directions, he
lamiot fail obtaining the fame of being a very
accomplished salad dresser. Probable cost, 4d.
.Sufficient for a good-sized bowl of salad.
Kitchener's Store Sauce, Super-
lative (for iish, poultry, game, &c.). — Take
a pint of claret or port, a pint of mushroom
ketchup, half a pint of walnut or lemon pickle,
four ounces of jjounded anchovies, an ounce of
fresh lemon-peel pared very thin, an ounce of
scraped horseradish, an ounce of finely minced
shallots, half an ounce of powdered black pep-
per, half an ounce of allspice, a drachm of
caj'enne — or throe drachms of curry -powder —
and a drachm of bruised celery-seed. Put
these into a wide-mouthed bottle, and let them
remain for a fortnight, shaking them every
day. At the end of that time strain, and put
into small bottles for use. Probable cost, 2s.,
exclusive of the wine. Sufficient, a table-
spoonful for a quarter of a pint of melted butter
or gravy.
Elldsse. — These dishes, which are purely
Grerman, are composed of small light balls,
boiled in water, gravy, or milk, and served
hot, either as a garnish for other dishes or by
tliemselves. They are generally composed of
the crumb of bread, grated or soaked, potatoes,
or rice and eggs, and they may be almost
indefinitely varied with fish, meat, poultry,
herbs, liver, fruit, &:c. In making them, care
should be taken to handle the klosse as lightly
as possible, and to keep dipping the fingers in
cold water whilst shaping them into balls.
They should be di'opped gently into the boiling
liquid, simmered gently for eight or ten minutes,
and served immediately they are taken out. The
following is a simple recipe for klosse : — Take
six ounces of finely-grated bread-crumbs, season
them with half a tea-spoonful of salt and a
little nutmeg, and mix them with four ounces
of fresh butter, which has been beaten to a
cream. Add three weU-beaten eggs✪ Klosse, mix
thoroughly, shape into small balls, as they will
swell in cooking, and drop them gently from
a Avet spoon into boiling water. Serve as
soon as they are taken out, either in soup, or
as a garnish for vegetables ; or they may be
piled in a pATamid in the middle of a hot dish,
with fried potixtoes round them. Time, eight
or ten minutes to boil. Probable cost, 8d.
Sufficient for four or five persons.
Klosse Bread, with Thyme.— Beat
two ounces of fresh butter to a crejim, mix Vr-ith
it a table-spoonful of flom", the well-beaten
yolks of four eggs, twelve ounces of grated roll,
and a little salt and nutmeg. Add sufficient
l)0wdered thyme to season, according to taste.
Page 786 · 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
when these are -well mixed, add by degrees a tea-spoonful of salt, or powdered lump sugar, and the same of made mustard. When these ingredients are smoothly united, add very gradually three table- spoonfuls of \inegar, rub it with the other ingredients till it is thoroughly incorporated with them ; cut up the white of the egg, and garnish the top of the salad with it. Let the sauce remain at the bottom of the bowl, and do not stir up the salad till it is to be eaten. If the herbs be young, freshly gathered, neatly trimmed, and drained dry, and the sauce maker ])onders patiently over these directions, he cannot fail obtaining the fame of being a very accomplished salad dresser. Probable cost, 4d. .Sufficient for a good-sized bowl of salad.
Kitchener's Store Sauce, Superlative (for iish, poultry, game, &c.). — Take a pint of claret or port, a pint of mushroom ketchup, half a pint of walnut or lemon pickle, four ounces of pounded anchovies, an ounce of fresh lemon-peel pared very thin, an ounce of scraped horseradish, an ounce of finely minced shallots, half an ounce of powdered black pepper, half an ounce of allspice, a drachm of cayenne — or throe drachms of curry -powder — and a drachm of bruised celery-seed. Put these into a wide-mouthed bottle, and let them remain for a fortnight, shaking them every day. At the end of that time strain, and put into small bottles for use. Probable cost, 2s., exclusive of the wine. Sufficient, a tablespoonful for a quarter of a pint of melted butter or gravy.
Klosse. — These dishes, which are purely Grerman, are composed of small light balls, boiled in water, gravy, or milk, and served hot, either as a garnish for other dishes or by themselves. They are generally composed of the crumb of bread, grated or soaked, potatoes, or rice and eggs, and they may be almost indefinitely varied with fish, meat, poultry, herbs, liver, fruit, &:c. In making them, care should be taken to handle the klosse as lightly as possible, and to keep dipping the fingers in cold water whilst shaping them into balls. They should be dropped gently into the boiling liquid, simmered gently for eight or ten minutes, and served immediately they are taken out. The following is a simple recipe for klosse : — Take six ounces of finely-grated bread-crumbs, season them with half a tea-spoonful of salt and a little nutmeg, and mix them with four ounces of fresh butter, which has been beaten to a cream. Add three weU-beaten eggs, mix thoroughly, shape into small balls, as they will swell in cooking, and drop them gently from a wet spoon into boiling water. Serve as soon as they are taken out, either in soup, or as a garnish for vegetables ; or they may be piled in a pyramid in the middle of a hot dish, with fried potatoes round them. Time, eight or ten minutes to boil. Probable cost, 8d. Sufficient for four or five persons.
Klosse Bread, with Thyme.— Beat
two ounces of fresh butter to a cream, mix with it a table-spoonful of flom", the well-beaten yolks of four eggs, twelve ounces of grated roll, and a little salt and nutmeg. Add sufficient powdered thyme to season, according to taste.
Records on this page
Klosse, SeasonedKitchener's Salad MixtureKlosseKlosse Bread with Thyme