See Chicken RdchaufK, Chicken Mould, Chicken (Scalloped),
Croquettes, Curry, Fish, Fowl (Fricasseed),!Fowl (Saut^), Fritters, Hash,
Kegeree, Mutton Chops in Batter, Patties, Pie (Fish), Pudding
(Roman), Pudding (Tomato), Pudding (Meat), Ragout, Rissoles, Shape
(Cold Meat), Toad in the Holo.
49
D.
* DELICIOSAr
(Mrs. Fleming's Recipe.)
Ingredients.
4 ©«. Almonds. \ teaspoon Cinnamon.
5 stale id. Sponge Caket. Some grated Orange-PeeL
8 oz. White Sugar. Whites of 2 or 3 Eggs.
Pound the almonds, crumble the sponge biscuits, etc.,
mix with the whites of three eggs well whisked. Bake in
small patty tins till a golden colour, in a brisk oven, for a
quarter of an hour or less. Have ready some whipped
cream, with any small preserved fruit, put a teaspoonful on
each, with a little preserve in the centre,
DICK'S DISH.
(Mrs. Etheridge's Recipe.)
Put slices of cooked or uncooked meat Into a pie-dish.
Put mustard, pepper, and salt on each piece according to
taste, with plenty of Harvey's Sauce and a slice of onion.
Cover the meat with a good rich gravy (made by boiling
stock and thickening with a little flour), then cover the
top with a rich crust of mashed potatoes. Bake in an
oven.
DOUGHNUTS.
(Mrs. Cloete's Recipe.)
Ingredients.
I lb. Floor, 1 teaspoonful Soda.
\ lb. Sugar. s Eggs,
I teaspoonful Cream of Tartar. i^ small cups of Milk✪ Doughnuts.
Mix so that it will drop out of a spoon, but not flow.
Fry in lard.
D] DUCK (HASHED)— DUMPLINGS (GERMAN MILK).
DUCK (HASHED).
Ingredients.
Remains of Cold Roast Duck. Thickening of Butter and Floor.
Rather more than a pint of weak Stock Salt and Cayenne to taste.
or Water. i teaspoon of minced Lemon- PeeU
I Onion. Dessertspoonful of Lemon Juice.
I oz. Butter. J glass Port Wine✪ Duck (Hashed).
Cut the duck into nice joints, and put the trimmings in
a stevvpan. Slice and fry the onions in a little dripping,
add these to the trimmings j strain the liquor, thicken it
with butter and flour, season with cayenne and salt, add
remaining ingredients ; boil it up and skim well. Lay in
this gravy the remaining pieces of duck ; let them get
thoroughly hot by the side of the fire, but do not boil ;
they should soak in the gravy for half an hour. Garnish
with sippets of fried bread.
DUMPLINGS {BAKED APPLE).
Ingredients.
6 Apples. f lb. Suet Crust. Sugar to taste✪ Dumplings (Baked Apple).
Pare and take out the cores of the apples without
dividing them. Make a suet crust as follows : Half a pound
of suet, cut exceedingly fine, and mixed with a pound of
flour, a little salt, and half a pint of water, and rolled out.
The crust can be much improved by making as in recipe
for Pastry (Suet). Sweeten the apples with moist sugar ;
roll them in crust, taking care to join the paste neatly j
when they are formed into round balls, bake them on a tin
for half an hour or more. Arrange on a dish, and sift
over with white sugar. Time, about three-quarters of an
hour.
DUMPLINGS (GERMAN MILK).
(" Kluitjes." From a Recipe over a hundred years old.)
Ingredients.
' I quart of Milk. i\ cups Flour.
3 tablespoonfuls Butter. 3 Eggs. '
Boil half the milk, stir in the butter, then add the flour,
stirring all the while on the fire till quite a thick paste.
?4
DUMPLINGS (RICE). [V
✪ Milk Kluitjes
Page 22 · 6 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
See Chicken RdchaufK, Chicken Mould, Chicken (Scalloped), Croquettes, Curry, Fish, Fowl (Fricasseed),!Fowl (Sauted), Fritters, Hash, Kegeree, Mutton Chops in Batter, Patties, Pie (Fish), Pudding (Roman), Pudding (Tomato), Pudding (Meat), Ragout, Rissoles, Shape (Cold Meat), Toad in the Holo.
D.
* DELICIOSAr (Mrs. Fleming's Recipe.)
Ingredients.
4 oz. Almonds. \ teaspoon Cinnamon.
5 stale oz. Sponge Cakes. Some grated Orange-PeeL 8 oz. White Sugar. Whites of 2 or 3 Eggs.
Pound the almonds, crumble the sponge biscuits, etc., mix with the whites of three eggs well whisked. Bake in small patty tins till a golden colour, in a brisk oven, for a quarter of an hour or less. Have ready some whipped cream, with any small preserved fruit, put a teaspoonful on each, with a little preserve in the centre,
DICK'S DISH. (Mrs. Etheridge's Recipe.)
Put slices of cooked or uncooked meat Into a pie-dish. Put mustard, pepper, and salt on each piece according to taste, with plenty of Harvey's Sauce and a slice of onion. Cover the meat with a good rich gravy (made by boiling stock and thickening with a little flour), then cover the top with a rich crust of mashed potatoes. Bake in an oven.
DOUGHNUTS. (Mrs. Cloete's Recipe.)
Ingredients.
1 lb. Flour, 1 teaspoonful Soda.
\ lb. Sugar. s Eggs,
I teaspoonful Cream of Tartar. i^ small cups of Milk.
Mix so that it will drop out of a spoon, but not flow. Fry in lard.
D] DUCK (HASHED)— DUMPLINGS (GERMAN MILK).
DUCK (HASHED).
Ingredients. Remains of Cold Roast Duck. Thickening of Butter and Floor.
Rather more than a pint of weak Stock Salt and Cayenne to taste.
or Water. i teaspoon of minced Lemon- PeeU
I Onion. Dessertspoonful of Lemon Juice.
I oz. Butter. J glass Port Wine.
Cut the duck into nice joints, and put the trimmings in a stewpan. Slice and fry the onions in a little dripping, add these to the trimmings j strain the liquor, thicken it with butter and flour, season with cayenne and salt, add remaining ingredients ; boil it up and skim well. Lay in this gravy the remaining pieces of duck ; let them get thoroughly hot by the side of the fire, but do not boil ; they should soak in the gravy for half an hour. Garnish with sippets of fried bread.
DUMPLINGS {BAKED APPLE).
Ingredients. 6 Apples. f lb. Suet Crust. Sugar to taste.
Pare and take out the cores of the apples without dividing them. Make a suet crust as follows : Half a pound of suet, cut exceedingly fine, and mixed with a pound of flour, a little salt, and half a pint of water, and rolled out. The crust can be much improved by making as in recipe for Pastry (Suet). Sweeten the apples with moist sugar ; roll them in crust, taking care to join the paste neatly j when they are formed into round balls, bake them on a tin for half an hour or more. Arrange on a dish, and sift over with white sugar. Time, about three-quarters of an hour.
DUMPLINGS (GERMAN MILK). (" Kluitjes." From a Recipe over a hundred years old.)
Ingredients. ' I quart of Milk. i\ cups Flour.
3 tablespoonfuls Butter. 3 Eggs. '
Boil half the milk, stir in the butter, then add the flour, stirring all the while on the fire till quite a thick paste.
?4
DUMPLINGS (RICE). [V
Records on this page
DoughnutsDuck (Hashed)Dumplings (German Milk)Dumplings (Baked Apple)Milk KluitjesDumplings (Rice)