Make a dough with flour, salt, lemon juice, and
water. Roll under the hand until soft and smooth,
then roll out lengthwise with a rolling pin. Wash and
dry the butter and lay it in the centre ; fold over the
dough and roll out once ; lay aside for fifteen minutes,
then roll twice, folding in three each time, and half
turning before rolling out again. Lay aside again,
and then give it a fourth and fifth roll ; lay it aside,
and then sixth and seventh. Put in a wet cloth, and
use next day for patties or vol-au-vents.
If for sweet pastry add a dessertspoonful of sugar
when mixing the dough.
Barnbreak.
Get two pounds of dough from a baker (or you can
make the dough for yourself, being sure to have it well
risen). Beat six ounces of butter with six ounces of
sugar into a cream, and work it well into the dough ;
add six eggs separately, seeing that the one is well mixed
395
BANQUETS OF THE NATIONS
before adding the other. Add two ounces of caraway
seeds✪ Barnbreak, and as much dried flour as will make the whole
into a nice consistency. Line a tin with greased paper,
put in the mixture, and bake in a steady oven for about
half an hour, more or less, as required. When cold cut
in neat pieces, and serve with rice cream, compote of
fruit, etc. You can substitute double the weight of
sultanas and cut peel for the caraway and put into a long
narrow form, and then your cake will be a Selkirk
bannock.
Devilled Bones.
Divide the bones and rub well in the following in-
gredients, and broil over a clear fire. Serve very hot with
biscuits or chip potatoes. Mix equal parts of common
salt and curry-powder with double the quantity of
mushroom or truffle powder, a good dash of cayenne
pepper, the grate of half a lemon, half a spoonful of
Worcester sauce, a tablespoonful of catsup, a glass
of Madeira, and the juice of two sweet Seville
oranges✪ Devilled Bones.
396
LII.— ITALY
Menu
Zuppa Solferino
(Solferino Soup)
Minestrone
(Vegetable Soup)
Trig-lie Rosse
(Red Mullets)
Pioppette al Palato di Bue
(Farced Ox-Palates)
Carcioffi Gerusalamme
(Jerusalem Artichokes)
Fritturs, Mista
(Fried Fish, Veal, and Vegetables)
Dindo arrosto e Mostarda di Cremona
(Roast Turkey and Cremona Compote)
Filetto di Anitraccio
(Fillets of Wild Duck)
Puree di Castagne a la Giardiniera
(Puree of Chestnuts a la Jardiniere)
Gnocchi
(Sweet Quenelles)
Insalata
(Salad)
Zabajone
(Wine Custard)
Gelatto Napoletano
(Neapolitan Ice)
Frutta
(Fruit)
Timbale di Mele
(Apple Timbale)
397
BANQUETS OF THE NATIONS
Zuppa Solferino. (Solferino Soup).
Prepare four quarts of clear broth, such as described
for a " croute-au-pot," and keep it in ebullition at the
side of the fire ; ten minutes afterwards add four or
five dozen small balls of potato cut with the aid of a
round vegetable-spoon, and the same of carrot cut with
a channelled vegetable-spoon of an oval shape. These
vegetables must be previously blanched. Add as well two
handfuls of "flageolets haricots" (likewise blanched),
two handfuls of French beans cut in lozenges, and the
same of fresh green peas.
As soon as these vegetables are done, mix into the soup
a pinch of sugar, seven or eight tablespoonfuls of
tomato-puree, of a nice red colour and slightly thickened.
Page 160 · 2 recipe records on this page
Presented as published in 1911. 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
Make a dough with flour, salt, lemon juice, and water. Roll under the hand until soft and smooth, then roll out lengthwise with a rolling pin. Wash and dry the butter and lay it in the centre ; fold over the dough and roll out once ; lay aside for fifteen minutes, then roll twice, folding in three each time, and half turning before rolling out again. Lay aside again, and then give it a fourth and fifth roll ; lay it aside, and then sixth and seventh. Put in a wet cloth, and use next day for patties or vol-au-vents.
If for sweet pastry add a dessertspoonful of sugar when mixing the dough.
Barnbreak.
Get two pounds of dough from a baker (or you can make the dough for yourself, being sure to have it well risen). Beat six ounces of butter with six ounces of sugar into a cream, and work it well into the dough ; add six eggs separately, seeing that the one is well mixed
before adding the other. Add two ounces of caraway seeds, and as much dried flour as will make the whole into a nice consistency. Line a tin with greased paper, put in the mixture, and bake in a steady oven for about half an hour, more or less, as required. When cold cut in neat pieces, and serve with rice cream, compote of fruit, etc. You can substitute double the weight of sultanas and cut peel for the caraway and put into a long narrow form, and then your cake will be a Selkirk bannock.
Devilled Bones.
Divide the bones and rub well in the following ingredients, and broil over a clear fire. Serve very hot with biscuits or chip potatoes. Mix equal parts of common salt and curry-powder with double the quantity of mushroom or truffle powder, a good dash of cayenne pepper, the grate of half a lemon, half a spoonful of Worcester sauce, a tablespoonful of catsup, a glass of Madeira, and the juice of two sweet Seville oranges.
LII.— ITALY
Menu
Zuppa Solferino (Solferino Soup)
Minestrone (Vegetable Soup)
Trig-lie Rosse (Red Mullets)
Pioppette al Palato di Bue (Farced Ox-Palates)
Carcioffi Gerusalamme (Jerusalem Artichokes)
Fritturs, Mista (Fried Fish, Veal, and Vegetables)
Dindo arrosto e Mostarda di Cremona (Roast Turkey and Cremona Compote)
Filetto di Anitraccio (Fillets of Wild Duck)
Puree di Castagne a la Giardiniera (Puree of Chestnuts a la Jardiniere)
Gnocchi (Sweet Quenelles)
Insalata (Salad)
Zabajone (Wine Custard)
Gelatto Napoletano (Neapolitan Ice)
Frutta (Fruit)
Timbale di Mele (Apple Timbale)
Zuppa Solferino. (Solferino Soup).
Prepare four quarts of clear broth, such as described for a " croute-au-pot," and keep it in ebullition at the side of the fire ; ten minutes afterwards add four or five dozen small balls of potato cut with the aid of a round vegetable-spoon, and the same of carrot cut with a channelled vegetable-spoon of an oval shape. These vegetables must be previously blanched. Add as well two handfuls of "flageolets haricots" (likewise blanched), two handfuls of French beans cut in lozenges, and the same of fresh green peas.
As soon as these vegetables are done, mix into the soup a pinch of sugar, seven or eight tablespoonfuls of tomato-puree, of a nice red colour and slightly thickened.
Records on this page
BarnbreakDevilled Bones