Cut the meat as you would for curry, put in a stew-
pan with the onion and a pint of water. When it has
simmered for an hour take out a cup of the boiling stock,
skimming the top so as to remove all the fatty particles.
Stir into this boiling soup a large cup of fine flour ; stir
well over the fire till it is a thick dough, now set it to
cool. When quite cold work into the dough one or two
*ggs ; of this make dumplings the size of a walnut.
After this cup of soup has been taken from the meat,
stir into it the tamarinds soaked in a pint of boiling water,
spices, etc.; let it boil well, and half an hour before serving
stir in the dumplings. Serve as an entree. The old recipe
had the blood of a duck instead of tamarinds.
SWEETS.— For list see Note at end of S, p. 333.
SYLLABUB.
(Mrs. Etheridge's Recipe.)
Jngredients.
i pint of White Wine. 2 oz. Loaf Sugar.
I pint of Rich Cream. Juiee and Peel of a small Lemon✪ Syllabub.
Rub the sugar on the peel to extract all the flavour
from the peel, then add to the cream, and whisk well.
Take about one ounce of sifted sugar and add it the
last thing, as it tends to make the cream thicker. Put
into glasses. Excellent.
For another Syllabub Recipe sit TRiFLfc
SYRUP {LEMON).
(An old Cape Recipe.)
Squeeze the juice of fifty lemons, and for every quart
of lemon juice take three pounds of sugar, Let the lemon
juice and sugar dissolve in an earthen jar placed in
«3«
S] SYRUP (LEMON)— SALAD— SANDWICHES.
a saucepan of boiling water✪ Lemon Syrup. Let it simmer in this manner
till all the sugar is melted and the whole a rich, thick
syrup. Bottle when cold, and cork well. The lemon
juice to be strained before mixing with the sugar. A
delicious drink in hot weather.
SYRUP (ANOTHER LEMON).
(G. Versfeld.)
Ingredients.
61b. of Sugar, and 4 bottles of Water, « oz. Tartaric Acid dissolred in ■
boiled to a Syrup, and strained. tumbler of Water,
i teaspoonful of Oil of Lemon✪ Another Lemon Syrup.
Stir all together; let it settle, then bottle and cork
well. A little taken with soda water, or in plain water, is
very refreshing in summer,
[Note to Salads, p. 213. — The following is a Dutch recipe for
Herring Salad.]
Ingredients.
3 large Salted Herrings or Harders. i tablespoonfiil of Chopped Parsley.
a Spanish Onions. i dessertspoonful of Salad Oil.
Pepper and Vinegar✪ Herring Salad.
Soak the harders in cold water for a night ; boil for five
minutes. Separate the fish from the bones; slice the
onions thinly, scald with boiling water ; mix fish, onions,
and other ingredients ; garnish with hard-boiled egg and
parsley. Penguin eggs, hard-boiled, may be added to the
fish. This makes a good supper dish.
[Note to Sandwiches, p. 213.— The following are good recipes.]
SANDWICHES {PLAIN MEAT).
Cut very thinly slices of bread and butter from a
square loaf baked in a tin, and place very thin slices of
ham, tongue, biltong, or game between them ; season with
salt and mustard or pepper ; press them on a board with
the blade of a large knife. Cut the crust off evenly, and
divide them into oblong squares.
SANDWICHES— SWEETS. [S
✪ Egg Sandwiches
Page 80 · 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
Cut the meat as you would for curry, put in a stewpan with the onion and a pint of water. When it has simmered for an hour take out a cup of the boiling stock, skimming the top so as to remove all the fatty particles. Stir into this boiling soup a large cup of fine flour ; stir well over the fire till it is a thick dough, now set it to cool. When quite cold work into the dough one or two eggs ; of this make dumplings the size of a walnut.
After this cup of soup has been taken from the meat, stir into it the tamarinds soaked in a pint of boiling water, spices, etc.; let it boil well, and half an hour before serving stir in the dumplings. Serve as an entree. The old recipe had the blood of a duck instead of tamarinds.
SWEETS.— For list see Note at end of S, p. 333.
SYLLABUB.
(Mrs. Etheridge's Recipe.)
Ingredients.
i pint of White Wine. 2 oz. Loaf Sugar.
I pint of Rich Cream. Juice and Peel of a small Lemon.
Rub the sugar on the peel to extract all the flavour from the peel, then add to the cream, and whisk well. Take about one ounce of sifted sugar and add it the last thing, as it tends to make the cream thicker. Put into glasses. Excellent.
For another Syllabub Recipe see TRIFLE.
SYRUP {LEMON).
(An old Cape Recipe.)
Squeeze the juice of fifty lemons, and for every quart
of lemon juice take three pounds of sugar, Let the lemon
juice and sugar dissolve in an earthen jar placed in
S] SYRUP (LEMON)— SALAD— SANDWICHES.
a saucepan of boiling water. Let it simmer in this manner till all the sugar is melted and the whole a rich, thick syrup. Bottle when cold, and cork well. The lemon juice to be strained before mixing with the sugar. A delicious drink in hot weather.
SYRUP (ANOTHER LEMON). (G. Versfeld.)
Ingredients.
6lb. of Sugar, and 4 bottles of Water, 4 oz. Tartaric Acid dissolved in ■ boiled to a Syrup, and strained. tumbler of Water,
i teaspoonful of Oil of Lemon.
Stir all together; let it settle, then bottle and cork well. A little taken with soda water, or in plain water, is very refreshing in summer,
[Note to Salads, p. 213. — The following is a Dutch recipe for Herring Salad.]
Ingredients.
3 large Salted Herrings or Harders. i tablespoonfiil of Chopped Parsley. a Spanish Onions. i dessertspoonful of Salad Oil.
Pepper and Vinegar.
Soak the harders in cold water for a night ; boil for five minutes. Separate the fish from the bones; slice the onions thinly, scald with boiling water ; mix fish, onions, and other ingredients ; garnish with hard-boiled egg and parsley. Penguin eggs, hard-boiled, may be added to the fish. This makes a good supper dish.
[Note to Sandwiches, p. 213.— The following are good recipes.]
SANDWICHES {PLAIN MEAT).
Cut very thinly slices of bread and butter from a square loaf baked in a tin, and place very thin slices of ham, tongue, biltong, or game between them ; season with salt and mustard or pepper ; press them on a board with the blade of a large knife. Cut the crust off evenly, and divide them into oblong squares.
SANDWICHES— SWEETS. [S
Records on this page
Plain Meat SandwichesSyllabubLemon SyrupAnother Lemon SyrupHerring SaladEgg Sandwiches