DRESDEK PATTIES.
These cases are no trouble at all to an expert in fry-
ing, and are elegant and economical.
Take stale baher^s bread cut in thick slices ; with a
biscuit cutter of medium size cut rounds two inches
thick. Make a custard of two eggs and a pint of milk;
season it with salt✪ Dresden Patties, of course no sugar; pour it into a dish
and set the rounds of bread in it, taking care they are
well covered; turn them gently from time to time so that
they may get well soaked, but they must not break ; if
1 74 Practical Recipes,
there is any sign of them getting too soft to hold together
take them out; usually an hour sulffices to soak them; let
them drain ten minutes ; then you may either flour the
outside or roll them in egg and cracker- dust. Have the
frying-kettle with plenty of fat in it, which must be hot
enough to color bread in half a minute ; set the soaked
pieces of bread in the frying-basket, using a cake -turner
to take them up. They must be very gently handled.
Set the frying-basket in the hot fat and fry till they
are a fine light brown. Take them up and with a sharp-
pointed knife cut a circle in the top, leaving a border
of half an inch all round ; with a spoon dig out a good
deal of the soft custard-like centre ; fill this either
with the same preparation as for chicken or oyster
patties, with sweetbreads, or with preserves, jelly, or
marmalade. If they are filled with meat of any kind
garnish with parsley.
A FEW OLD-FASHIONED PLAIN DISHES.
IKISH STEW.
Out half a dozen lean chops from the neck of mutton;
flour them and lay them in a saucepan or stewpan with
two onions cut in slices, and a teaspoonful of butter ;
put them over a quick fire and let all brown lightly,
stirring occasionally to prevent burning ; when the
onions are a light brown pour in a pint of cold water.
Skim off the fat that will rise to the top ; put in a good
teaspoonful of salt, a level saltspoonful of white pepper,
and set the saucepan where it will simmer very gently;
when it has been simmering an hour and a half, skim
it carefully ; put in a teaspoonful of Worcestershire
sauce, and taste if the gravy is well seasoned. Then
Entrees, 1 75
put in half a dozen large (or more if small) potatoes cut
in half ; coyer closely and simmer another hour. The
potatoes do not require to be covered with the gravy,
they simply steam over the meat ; sufficient good rich
gravy for the meat is all that is necessary ; to cover the
potatoes with liquid, as is often done, is to make a
quantity of brothy but no gravy.
Arrange the chops in the centre of a dish, the potatoes
round, and pour the gravy over all.
HAKICOT OF MUTTOl!^ (sIMPLE). ✪ Hakicot of Mutton
Page 90 · 2 recipe records on this page
Presented as published in 1885. 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
DRESSED PATTIES.
These cases are no trouble at all to an expert in frying, and are elegant and economical.
Take stale baker's bread cut in thick slices ; with a biscuit cutter of medium size cut rounds two inches thick. Make a custard of two eggs and a pint of milk; season it with salt, of course no sugar; pour it into a dish and set the rounds of bread in it, taking care they are well covered; turn them gently from time to time so that they may get well soaked, but they must not break ; if
1 74 Practical Recipes,
there is any sign of them getting too soft to hold together take them out; usually an hour suffices to soak them; let them drain ten minutes ; then you may either flour the outside or roll them in egg and cracker- dust. Have the frying-kettle with plenty of fat in it, which must be hot enough to color bread in half a minute ; set the soaked pieces of bread in the frying-basket, using a cake -turner to take them up. They must be very gently handled. Set the frying-basket in the hot fat and fry till they are a fine light brown. Take them up and with a sharppointed knife cut a circle in the top, leaving a border of half an inch all round ; with a spoon dig out a good deal of the soft custard-like centre ; fill this either with the same preparation as for chicken or oyster patties, with sweetbreads, or with preserves, jelly, or marmalade. If they are filled with meat of any kind garnish with parsley.
A FEW OLD-FASHIONED PLAIN DISHES.
IRISH STEW.
Out half a dozen lean chops from the neck of mutton; flour them and lay them in a saucepan or stewpan with two onions cut in slices, and a teaspoonful of butter ; put them over a quick fire and let all brown lightly, stirring occasionally to prevent burning ; when the onions are a light brown pour in a pint of cold water. Skim off the fat that will rise to the top ; put in a good teaspoonful of salt, a level saltspoonful of white pepper, and set the saucepan where it will simmer very gently; when it has been simmering an hour and a half, skim it carefully ; put in a teaspoonful of Worcestershire sauce, and taste if the gravy is well seasoned. Then
Entrees, 1 75
put in half a dozen large (or more if small) potatoes cut in half ; coyer closely and simmer another hour. The potatoes do not require to be covered with the gravy, they simply steam over the meat ; sufficient good rich gravy for the meat is all that is necessary ; to cover the potatoes with liquid, as is often done, is to make a quantity of brothy but no gravy.
Arrange the chops in the centre of a dish, the potatoes round, and pour the gravy over all.
HAKICOT OF MUTTOl!^ (sIMPLE).
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Dresden PattiesHakicot of Mutton