Be very careful to rinse the teapot with boiling water.
Allow a teaspoon of tea for each person and one for the
teapot, pour boiling water into the pot, let it stand for five
or six minutes. Then pour it off into your silver teapot,
and keep hot with a cosy by the fire for late-comers.
On no account keep tea standing on the leaves for
more than ten minutes. The Dutch people often improve
their tea by collecting the orange-blossoms in the season,
and keeping them with their tea in the caddy.
»-»fi
V.
VANDERHUM.—See LiQUXUS.
VEAL CAKE.
Ingredients.
3 lb. Veal, i lb. of Bread-crumbs,
}lb. Pork. Salt, Pepper, CayenoA
A few Qoves, pounded.✪ Veal Cake
Mix all well together with a couple of raw eggs, put
into a plain mould, steam for two hours, then put into an
oven to dry a little; turn out when cold. Cut in slices.
A nice luncheon dish.
Mutton done in the same way is very good to eat hot.
VEAL {ROAST FILLET OF).
For an 8 lb. fillet, take out the bone and fill up with the
following stuffing : J lb. of suet, i lb. of bread-crumbs
soaked in milk, a few sweet herbs, a little nutmeg, pepper,
and an egg or two ; mix all well together. Skewer up the
joint in a round form (larding it with nice fresh bacon is a
great improvement) ; cover the veal with a buttered paper ;
let it roast very gently ; baste it well with some butter or
fat. About half an hour before serving, pour over the
joint half a tumbler of wine, with a teaspponful of flour
mixed in it, which makes a nice rich gravy. (Takes three
hours in an oven.)
2SI
V] VENISON— VEGETABLE MARROW STUFFED.
VENISON.
(My own Recipe.)
The " Duiker " is considered very good, and also the
" Springbok," which, however, is very rare in the western
province of South Africa.
The forequarter is generally used for "Buck soup";
the saddle (cut like a saddle of mutton) being the best
joint for roasting, and must hang for six or seven days.
After the outer skin is taken off, there still remains a
thin white fleece, which must be taken off before larding
the venison. Take a firm piece of fat bacon cut into equal
strips, and proceed to lard either with a larding-needle or
pointed knife. Venison is much nicer roasted in a flat
Dutch baking-pot, with a good piece of butter and a spoonful
of good lard or fat. Put the joint on with a little water.
If a saddle, turn it upper side down at first, and an hour after-
wards put some wood-coals on the cover of the pot Having
basted the joint well, roast it a nice brown, and half an
hour before serving pour over it a tumbler of dark wine
and a little vinegar, with a dessertspoonful of flour mixed
in them. Stir the gravy well. This gives a nice glaze to
the meat, and imparts a very good flavour. If done in an
oven, cover the joint with a buttered paper and baste
frequently.
The " Steenbok " and " Grysbok " are very plentiful in
some districts, and are very good to eat too.
VEGETABLE MARROW STUFFED.
{Enir^t. Mrs. D. Cloete's Recipe.)
Ingredients.
I lb. VeaL Pepper, Salt, Parsley.
\ lb. Ham, or Good Bacon. A few Sweet Herb*,
a Eggs. 2 oz. Butter,
aoz. Bread-crumbs✪ Vegetable Marrow Stuffed.
Mince veal and ham together, pound to a paste in a
mortar slightly rubbed with garlic, pass through a coarse
sieve ; put back into the mortar, work into the paste the
VEGETABLE MARROW— VEGETABLES (SAVOURY). [V
Page 86 · 3 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
Be very careful to rinse the teapot with boiling water. Allow a teaspoon of tea for each person and one for the teapot, pour boiling water into the pot, let it stand for five or six minutes. Then pour it off into your silver teapot, and keep hot with a cosy by the fire for late-comers.
On no account keep tea standing on the leaves for more than ten minutes. The Dutch people often improve their tea by collecting the orange-blossoms in the season, and keeping them with their tea in the caddy.
»-»fi
VANDERHUM.—See LiQUXUS.
VEAL CAKE.
Ingredients.
3 lb. Veal, i lb. of Bread-crumbs,
}lb. Pork. Salt, Pepper, Cayenne
A few Qoves, pounded.
Mix all well together with a couple of raw eggs, put into a plain mould, steam for two hours, then put into an oven to dry a little; turn out when cold. Cut in slices. A nice luncheon dish.
Mutton done in the same way is very good to eat hot.
VEAL {ROAST FILLET OF).
For an 8 lb. fillet, take out the bone and fill up with the following stuffing : J lb. of suet, i lb. of bread-crumbs soaked in milk, a few sweet herbs, a little nutmeg, pepper, and an egg or two ; mix all well together. Skewer up the joint in a round form (larding it with nice fresh bacon is a great improvement) ; cover the veal with a buttered paper ; let it roast very gently ; baste it well with some butter or fat. About half an hour before serving, pour over the joint half a tumbler of wine, with a teaspoonful of flour mixed in it, which makes a nice rich gravy. (Takes three hours in an oven.)
2SI
V] VENISON— VEGETABLE MARROW STUFFED.
VENISON. (My own Recipe.)
The " Duiker " is considered very good, and also the " Springbok," which, however, is very rare in the western province of South Africa.
The forequarter is generally used for "Buck soup"; the saddle (cut like a saddle of mutton) being the best joint for roasting, and must hang for six or seven days. After the outer skin is taken off, there still remains a thin white fleece, which must be taken off before larding the venison. Take a firm piece of fat bacon cut into equal strips, and proceed to lard either with a larding-needle or pointed knife. Venison is much nicer roasted in a flat Dutch baking-pot, with a good piece of butter and a spoonful of good lard or fat. Put the joint on with a little water. If a saddle, turn it upper side down at first, and an hour afterwards put some wood-coals on the cover of the pot Having basted the joint well, roast it a nice brown, and half an hour before serving pour over it a tumbler of dark wine and a little vinegar, with a dessertspoonful of flour mixed in them. Stir the gravy well. This gives a nice glaze to the meat, and imparts a very good flavour. If done in an oven, cover the joint with a buttered paper and baste frequently.
The " Steenbok " and " Grysbok " are very plentiful in some districts, and are very good to eat too.
VEGETABLE MARROW STUFFED. {Enir^t. Mrs. D. Cloete's Recipe.)
Ingredients. I lb. VeaL Pepper, Salt, Parsley.
\ lb. Ham, or Good Bacon. A few Sweet Herb*,
a Eggs. 2 oz. Butter,
aoz. Bread-crumbs.
Mince veal and ham together, pound to a paste in a mortar slightly rubbed with garlic, pass through a coarse sieve ; put back into the mortar, work into the paste the
VEGETABLE MARROW— VEGETABLES (SAVOURY). [V
Records on this page
Veal CakeVegetable Marrow StuffedVegetable Marrow Stuffed