The old Cape families of Dutch descent, who had
Malay and Indian cooks, and many of French descent,
understood the art of ROASTING. They roast their
Chickens, Partridges, Quail, Wild Duck, Venison, etc.,
not in an oven, but in a flat, round pot, about five and a
half inches deep (Dutch baking-pot), with a raised lid.
The meat is put into the pot with, say, half a pint of
water, and the pot is put on the stove. About half an
hour afterwards some live coals are put on the lid, and
just before the joint or chicken begins to brown it is basted
well with a little butter or dripping. Half an hour before
serving the cook should pour half a tumbler of red wine,
well mixed with a small dessertspoonful of flour, over the
joint or chicken, while giving the gravy a good stir. This
gives a delicious flavour to any Poultry or Venison. A
leg of Mutton done in a Dutch baking-pot in this way is
very good.
In Boiling meat, a leg of Mutton, or Chicken, etc.,
be very careful that the water boils when you put it in, and
then let it simmer. The meat will be tender ^.x\d. juicy— -
this is my experience.
Boil all green Vegetables— viz.. Peas, Cabbage, Green
Beans, etc. — in an open saucepan; put them into boiling
water, into which a teaspoonful of salt and a pinch of
carbonate of soda has been added. This is the American
INTRODUCTION.
mode of cooking vegetables. The Peas, Beans, etc., will
be beautifully green and delicate.
Broiling is the most primitive way of cooking, and it
is best understood by our country folk. It is, nevertheless,
one of the most appetising ways of cooking a Mutton
Chop; and any one who has travelled in South Africa
will remember how good was the " Sasatie " (Kabob) or
tender " Carbonatje " (Mutton Chop), steaming hot from
the gridiron on wood coals, or two-pronged fork held
against the coals. Some kinds of fish broiled are very
good, such as the Cape " Harder," " Hottentot Fish " or
" Snoek."
Stewing is a very easy and economical way of cook-
ing. First stew the meat and Onions together, with a very
little water, till nice and tender and slightly brown ; then
add Cauliflower, Green Beans, Potatoes, or any vegetable
you like. This should be done in a flat pot, not a deep
saucepan. Meat and vegetables done in this way are called
by the Malay cook a "Bredee." Add a red chilli cut
small, or a few pieces of it.
In Frying Fish, Cutlets, etc., be very careful that the
lard or clarified dripping in which you do it is boiling.
Do not forget to dust your fish with flour, and dip it into
an egg and bread-crumbs, before putting it into the
fiying-pan.
The tail of the native Cape sheep — which is composed
entirely of fat, and often weighs five or six pounds — when
minced and melted out, supplies the Cape housewife with
INTRODUCTION.
a very good substitute for lard ; is excellent for frying fish
or Fritters in ; it is more delicate than lard, and eaten on
hot toast, with pepper and salt, is a good imitation of
marrow.
Always dry any pieces of stale white bread you have,
cutting off the crust ; pound in a mortar, and keep in a
tin closed up, ready for dusting Rissoles or Cutlets before
frying.
Page 1
Presented as published in 1891. 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
The old Cape families of Dutch descent, who had Malay and Indian cooks, and many of French descent, understood the art of ROASTING. They roast their Chickens, Partridges, Quail, Wild Duck, Venison, etc., not in an oven, but in a flat, round pot, about five and a half inches deep (Dutch baking-pot), with a raised lid. The meat is put into the pot with, say, half a pint of water, and the pot is put on the stove. About half an hour afterwards some live coals are put on the lid, and just before the joint or chicken begins to brown it is basted well with a little butter or dripping. Half an hour before serving the cook should pour half a tumbler of red wine, well mixed with a small dessertspoonful of flour, over the joint or chicken, while giving the gravy a good stir. This gives a delicious flavour to any Poultry or Venison. A leg of Mutton done in a Dutch baking-pot in this way is very good.
In Boiling meat, a leg of Mutton, or Chicken, etc., be very careful that the water boils when you put it in, and then let it simmer. The meat will be tender and juicy—this is my experience.
Boil all green Vegetables— viz.. Peas, Cabbage, Green Beans, etc. — in an open saucepan; put them into boiling water, into which a teaspoonful of salt and a pinch of carbonate of soda has been added. This is the American
mode of cooking vegetables. The Peas, Beans, etc., will be beautifully green and delicate.
Broiling is the most primitive way of cooking, and it is best understood by our country folk. It is, nevertheless, one of the most appetising ways of cooking a Mutton Chop; and any one who has travelled in South Africa will remember how good was the " Sasatie " (Kabob) or tender " Carbonatje " (Mutton Chop), steaming hot from the gridiron on wood coals, or two-pronged fork held against the coals. Some kinds of fish broiled are very good, such as the Cape " Harder," " Hottentot Fish " or " Snoek."
Stewing is a very easy and economical way of cooking. First stew the meat and Onions together, with a very little water, till nice and tender and slightly brown ; then add Cauliflower, Green Beans, Potatoes, or any vegetable you like. This should be done in a flat pot, not a deep saucepan. Meat and vegetables done in this way are called by the Malay cook a "Bredee." Add a red chilli cut small, or a few pieces of it.
In Frying Fish, Cutlets, etc., be very careful that the lard or clarified dripping in which you do it is boiling. Do not forget to dust your fish with flour, and dip it into an egg and bread-crumbs, before putting it into the fiying-pan.
The tail of the native Cape sheep — which is composed entirely of fat, and often weighs five or six pounds — when minced and melted out, supplies the Cape housewife with
a very good substitute for lard ; is excellent for frying fish or Fritters in ; it is more delicate than lard, and eaten on hot toast, with pepper and salt, is a good imitation of marrow.
Always dry any pieces of stale white bread you have, cutting off the crust ; pound in a mortar, and keep in a tin closed up, ready for dusting Rissoles or Cutlets before frying.