Take the fillets of any kind of fish, and fry in lard ; add
a little Sam-shu, ginger, and onion, cut small ; also lotus-
roots ; then boil very gently for twenty minutes✪ Fried Sliced Fish.
Haw-tsze-bau-sung. (Bamboo Shoots.)
Slice the young shoots and boil in water (they may be
steamed), then add a quarter of a tumblerful of soy with
a little Sam-shu (or Madeira), and again boil for another
ten minutes with some shrimp spawn✪ Bamboo Shoots.
Doo-zar-har. (Boiled Crabs.)
Boil four crabs ; remove the meat from the shells and
mix with some soy and finely chopped-green ginger✪ Boiled Crabs. Fill
two of the shells with the mixture and serve.
Yan Fen. (Vermicelli Soup.)
When a quart of well-seasoned clear chicken broth
is boiling, add two ounces of well-washed vermicel✪ Vermicelli Souph and
boil gently for other ten minutes, and it is ready to
serve.
I 10
CHINA (South-East)
Ching-mi-fan. (Boiled Rice.)
Boil the same way as in North- West recipes.
Kwo mien kwei. (Tartlets.)
Having made a puff paste, roll it out, or roll out the
paste to a strip of twelve inches by four, the thickness of
half-a-crown, then put in the centre any kind of preserves,
and on top fine strips of paste✪ Tartlets. Bake on a tin, and, when
cold, cut into fancy shapes.
Yan ja kuai. (Dough-nuts.)
Put three ounces of plain and one of rose water, one
ounce of sugar, and one ounce of sweet-nut oil in a pot,
and bring to the boil. When bubbling, drop in four
ounces of flour✪ Dough-nuts, all at once, which has been dried and sifted.
Stir briskly till the dough is quite smooth and thoroughly
cooked and leaves the spoon freely. Remove the pan
from the fire and work an egg into the dough with a
wooden spoon. When thoroughly done, work in other
three, but be sure to do only one at a time, so that the
dough may be as light as possible.
Heat a pan of fat to blue heat, and drop the dough in
in teaspoonfuls, a few at a time, and fry till a golden
yellow. Sprinkle with sugar, pounded cinnamon, and
ginger, before serving.
XVI.— DENMARK
Menu
Kraase Suppe
(Giblet Soup)
Klipfiskebudding-
(Fish Pudding)
Finker
(Stewed Roast Beef)
Kalve Fricandeau
(Braised Veal)
Stegt Tiur
(Roast Capercailzie)
Keks & Ost
(Biscuit and Cheese)
Rodgrod
(Red Currant Shape)
Hindboer Is
(Raspberry Ice Cream)
Frugt
(Fruit)
Confect
(Confections)
DENMARK
Kraase. Suppe (Giblet Soup).
Clean and well wash some giblets of any or all kinds
of fowl. Cut in small pieces, and place on the fire with
plenty of water. Skim carefully, and boil till tender.
Strain into a dish to get cold. When the fat hardens,
remove it ; put the stock on the fire again, and bring once
more to the boil. Put in the cut pieces of fowl giblets,
some prunes, which have been softened by steeping in
water ; some small apples, cut in quarters, and a little
sugar ; but before putting these in thicken your stock
with flour, mixed with a little vinegar✪ Giblet Soup.
Klipfiskebudding. (Fish Pudding).
Page 53 · 9 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
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Take the fillets of any kind of fish, and fry in lard ; add
a little Sam-shu, ginger, and onion, cut small ; also lotus-
roots ; then boil very gently for twenty minutes.
Haw-tsze-bau-sung. (Bamboo Shoots.)
Slice the young shoots and boil in water (they may be
steamed), then add a quarter of a tumblerful of soy with
a little Sam-shu (or Madeira), and again boil for another
ten minutes with some shrimp spawn.
Doo-zar-har. (Boiled Crabs.)
Boil four crabs ; remove the meat from the shells and
mix with some soy and finely chopped-green ginger. Fill
two of the shells with the mixture and serve.
Yan Fen. (Vermicelli Soup.)
When a quart of well-seasoned clear chicken broth
is boiling, add two ounces of well-washed vermicelh and
boil gently for other ten minutes, and it is ready to
serve.
I 10
CHINA (South-East)
Ching-mi-fan. (Boiled Rice.)
Boil the same way as in North- West recipes.
Kwo mien kwei. (Tartlets.)
Having made a puff paste, roll it out, or roll out the
paste to a strip of twelve inches by four, the thickness of
half-a-crown, then put in the centre any kind of preserves,
and on top fine strips of paste. Bake on a tin, and, when
cold, cut into fancy shapes.
Yan ja kuai. (Dough-nuts.)
Put three ounces of plain and one of rose water, one
ounce of sugar, and one ounce of sweet-nut oil in a pot,
and bring to the boil. When bubbling, drop in four
ounces of flour, all at once, which has been dried and sifted.
Stir briskly till the dough is quite smooth and thoroughly
cooked and leaves the spoon freely. Remove the pan
from the fire and work an egg into the dough with a
wooden spoon. When thoroughly done, work in other
three, but be sure to do only one at a time, so that the
dough may be as light as possible.
Heat a pan of fat to blue heat, and drop the dough in
in teaspoonfuls, a few at a time, and fry till a golden
yellow. Sprinkle with sugar, pounded cinnamon, and
ginger, before serving.
XVI.— DENMARK
Menu
Kraase Suppe
(Giblet Soup)
Klipfiskebudding-
(Fish Pudding)
Finker
(Stewed Roast Beef)
Kalve Fricandeau
(Braised Veal)
Stegt Tiur
(Roast Capercailzie)
Keks & Ost
(Biscuit and Cheese)
Rodgrod
(Red Currant Shape)
Hindboer Is
(Raspberry Ice Cream)
Frugt
(Fruit)
Confect
(Confections)
DENMARK
Kraase. Suppe (Giblet Soup).
Clean and well wash some giblets of any or all kinds
of fowl. Cut in small pieces, and place on the fire with
plenty of water. Skim carefully, and boil till tender.
Strain into a dish to get cold. When the fat hardens,
remove it ; put the stock on the fire again, and bring once
more to the boil. Put in the cut pieces of fowl giblets,
some prunes, which have been softened by steeping in
water ; some small apples, cut in quarters, and a little
sugar ; but before putting these in thicken your stock
with flour, mixed with a little vinegar.
Klipfiskebudding. (Fish Pudding).