Grate two ounces of Parmesan or Cheddar cheese.
Rub two ounces of butter into two ounces of flour. Add
the cheese, some cayenne, and salt to taste. Mix with the
yolk of an ^%✪ Cheese-Straws%, roll out, and cut into strips ; egg over.
Bake in a quick oven. Serve very hot, nicely arranged
criss-cross on a dish. Mustard to be handed round with
them. Good,
30
CHEESE-STRAWS— CHICKEN MOULD. [C
CHEESE-STRAWS {ANOTHER KIND).
(An old tried Recipe.)
Ingre^ents.
9 oz. Flour. a <n. Butter.
3 oz. fine Bread-crumbs. \ a saltspoon Cayenncb
2 oz. grated Cheese. } a saltspoon Salt✪ Another Kind of Cheese-Straws.
Mix all well together in a paste, and roll out to
a quarter of an inch thickness. Cut into narrow strips
like fingers ; lay them on a buttered paper or pan. Bake
in a quick oven. Sufficient for eight people.
CHEESE.— See Grated Cheese and Cauliflower, Pudding
(Cheese), and SouFFxi (Cheese).
CHICKEN.— See also Fowl, " Gesmoorde Hoender," Indian
Pilau, and " Heatherton."
CHICKEN BROTH— See Invalid Cookery.
CHICKEN CREAM.— See Invalid Cookery.
CHICKEN RiCHAUFF^.
(Mrs. Cloete's.)
Take the remains of either roast or boiled fowl, cut
Into joints. Make a stock of the bones. Thicken with
a little maizena, a piece of fresh butter, salt, pepper, a
pinch of sugar, one bay leaf, and a teaspoonful of tomato
sauce. Put the chicken in, stew slowly for half an hour.
Boil some rice in milk✪ Chicken Richauff, season well with pepper and salt,
and make a border round the dish, placing the chicken in
the centre.
CHICKEN MOULD.
(Cold Meat.)
About one pound of the white meat of a chicken, a
quarter of a pound of ham, pounded together in a mortar.
Add to this two ounces of butter, three eggs, well beaten,
a quarter of a pint of whipped cream. Flavour with a little
cayenne, some salt, and a little nutmeg✪ Chicken Mould. Mix all well
together. Steam for twenty minutes. Serve with oyster
or tomato sauce. For luncheon.
C] CHICKEN (SCOLLOPED)— CHILLI VINEGAR.
CHICKEN {SCOLLOPED).
(Mrs. Dwyer's Recipe.)
Mince some chicken with some lean ham, and season
with pepper, salt, and a little nutmeg, two tablespoonfuls
of cream, or a little butter. Put into scollop-shells, cover
with fine bread-crumbs ; set them in the oven to brown,
with a small bit of butter✪ Chicken (Scolloped) on the top of each,
CHICKEN {STEWED).
(The old Cape way.)
Ingredients.
t young Chlclcens. A few Allspice, Peppercorns, and »
s or 3 White Onions. tiny bit of Mace (tied in a muslia
I tablespoonful Butter and a littl* bag).
clarified Dripping. I tablespoonful Tomato Sauce,
xj pints of Water. The yolk of an Egg.
a tablespoonfuls of Vermicelli. Glass of White Wine.
Truss the chickens and stuff them with fine bread-
crumbs, a little butter, a slice of white onion, flavoured
with a little pepper and sweet herbs. Press down the
breast-bone, put a skewer through the wings, in which put
the liver and gizzard, and tie the whole together.
Page 13 · 5 recipe records on this page
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
Grate two ounces of Parmesan or Cheddar cheese. Rub two ounces of butter into two ounces of flour. Add the cheese, some cayenne, and salt to taste. Mix with the yolk of an egg, roll out, and cut into strips ; egg over. Bake in a quick oven. Serve very hot, nicely arranged criss-cross on a dish. Mustard to be handed round with them. Good,
CHEESE-STRAWS— CHICKEN MOULD. [C
CHEESE-STRAWS {ANOTHER KIND). (An old tried Recipe.)
Ingredients. 9 oz. Flour. a <n. Butter.
3 oz. fine Bread-crumbs. \ a saltspoon Cayenne
2 oz. grated Cheese. } a saltspoon Salt.
Mix all well together in a paste, and roll out to a quarter of an inch thickness. Cut into narrow strips like fingers ; lay them on a buttered paper or pan. Bake in a quick oven. Sufficient for eight people.
CHEESE.— See Grated Cheese and Cauliflower, Pudding (Cheese), and SouFFxi (Cheese).
CHICKEN.— See also Fowl, " Gesmoorde Hoender," Indian Pilau, and " Heatherton."
CHICKEN BROTH— See Invalid Cookery.
CHICKEN CREAM.— See Invalid Cookery.
CHICKEN RICHAUFFE. (Mrs. Cloete's.)
Take the remains of either roast or boiled fowl, cut Into joints. Make a stock of the bones. Thicken with a little maizena, a piece of fresh butter, salt, pepper, a pinch of sugar, one bay leaf, and a teaspoonful of tomato sauce. Put the chicken in, stew slowly for half an hour. Boil some rice in milk, season well with pepper and salt, and make a border round the dish, placing the chicken in the centre.
CHICKEN MOULD. (Cold Meat.)
About one pound of the white meat of a chicken, a quarter of a pound of ham, pounded together in a mortar. Add to this two ounces of butter, three eggs, well beaten, a quarter of a pint of whipped cream. Flavour with a little cayenne, some salt, and a little nutmeg. Mix all well together. Steam for twenty minutes. Serve with oyster or tomato sauce. For luncheon.
C] CHICKEN (SCOLLOPED)— CHILLI VINEGAR.
CHICKEN {SCOLLOPED). (Mrs. Dwyer's Recipe.)
Mince some chicken with some lean ham, and season with pepper, salt, and a little nutmeg, two tablespoonfuls of cream, or a little butter. Put into scollop-shells, cover with fine bread-crumbs ; set them in the oven to brown, with a small bit of butter on the top of each,
CHICKEN {STEWED). (The old Cape way.)
Ingredients.
2 young Chickens. A few Allspice, Peppercorns, and »
s or 3 White Onions. tiny bit of Mace (tied in a muslia
I tablespoonful Butter and a littl* bag).
clarified Dripping. I tablespoonful Tomato Sauce,
xj pints of Water. The yolk of an Egg.
a tablespoonfuls of Vermicelli. Glass of White Wine.
Truss the chickens and stuff them with fine breadcrumbs, a little butter, a slice of white onion, flavoured with a little pepper and sweet herbs. Press down the breast-bone, put a skewer through the wings, in which put the liver and gizzard, and tie the whole together.
Records on this page
Cheese-StrawsAnother Kind of Cheese-StrawsChicken RichauffChicken MouldChicken (Scolloped)