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The Ocklye cookery book

1909

Page 55 · 4 recipe records on this page

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Fill a jar with raspberries; pour in as much vinegar as it will hold. In a few days strain the pulp and seed away. To a pint of juice add three-quarters of a pound of loaf sugar, boil it for a quarter of an hour, skimming it well. When cold, bottle it and keep it in a cellar. It will keep for years. SLOE GIN Ingredients One gallon of sloes. Three pounds of loaf sugar✪ Orange Brandy. One gallon of gin. Put all together in a stone jar, leave it for a year, then strain it off and bottle it. 154 OCKLYE COOKERY BOOK TANGERINE GIN Ingredients Half a gallon of gin. The rinds of three dozen Tan> Two pounds of sugar✪ Tangerine Gin. gerine oranges. Cut the rinds of the oranges very thin, put them into a larg-e-mouthed jar, with the sugar, and pour the gin over them. Let it stand for three days, stirring it three or four times a day; strain it off and bottle it. It should be kept a year or more before it is used. INDEX SOUPS Asparagus, i Barley cream, 2 Beetroot, 2 Chestnut, 3 Clear, 3 Cock a leekie, 4 Crecy or carrot, 5 Croute au pot, 5 Fishwife's, 6 Flemish, 6 Green pea, 7 Hare, 7 Hotch-potch, 8 Imperial, 8 Mock turtle (clear), 9 Mulligatawny, 10 Oxtail (clear), 10 (thick), II Palestine, 1 2 Parsnip, 12 Potato, 13 Tomato, 13 (with milk), 14 Turtle (clear), 14 Vegetable, 15 marrow, 15 Water souchet, 16 White, 16 lentil, 17 sago, 18 FISH Dressed crab, 19 FiUets of sole with anchovy, 19 Pish cakes, 20 timbales, 20 ■ (another way), 21 ' pudding, 21 soufa^, 22 Kedgeree, 22 Lobster cutlets, 23 Mackerel, with black butter, 23 , stewed, 24 Plaice in batter, 25 Red mullet in papillote, 25 Scallops, 26 Shrimp and scallop cutlets, 26 Sole au gratin, 27 aux fines herbes, 27 Turbot au gratin, 28 155 156 INDEX MEATS AND ENTREES Bacon pudding, 29 Beef, fillets of, devilled, 29 , relisliing, 30 gobbets, 30 , olives, 31 , pressed, 31 Boudins, 32 Brawn, 32 Breast of lamb, braised and broiled, 33 Calf's head, boiled, 33 , braised, 34 , cutlets, 35 , galantine, 35 , hashed, 36 Chicken in casserole, 36 Croquettes, 37 Croustades, 38 Curried lentils, 38 Duck a la mode, 38 Pricandeau of veal, 39 Fowl, to cook an old, 40 Ham roll, 40 Hare, roast, 41 , jugged, 41 Hot pot, 42 Kabobs, 42 Kidneys, 42 Minced beef and poached eggs, 43 veal, 43 Mutton chops a la Mariniere, 44 , en robe de chambre, 44 , savoury, 45 a la venaison, 45 Neck of lamb k la jardiniere, 46 Ox cheek a la Pdmpadour, 46 Ox tail, 47 Pheasant, braised, 48 pie, 48 Pig's feet and ears, 49 Potato rissoles, 49 Quenelles, 50 Rabbit pie, 51 , stewed, 51 (another way), 52 Ragout of mutton, 52 Rissoles, 53 Roman pudding, 54 Salmis of partridge, 54 Savoury hash, 55 Scotch pie, 55 scallops (white), 56 Sheep's head, 56 and trotter pie, 57 trotters, 57 Stewed pigeon, 58 veal and peas, 58 Stuffed leg of chicken, 58 Timbales of mutton, 59 Veal creams, 59 INDEX 157 Brandy butter, 5 Pudding, 89 Dunphail mustard, 60 Panada, see Quenelles, 50 Pickle, green tomato, 60 , vegetable marrow, 60 Salad dressing, 61 Sauce for beetroot salad, 6i atelets, see Ox cheek, 46 , duck, 61 SAUCES, etc. Plum I Sauce, Dutch, 62 , fish, brown, 62 . , , with capers, see Pish souffle, 22 , , white, 62 for grey mullet, 63 , Mayonnaise, 63 , Robert, see Pig's feet, 49 suprSme, 63 Veal stuffing, 64 PUDDINGS Apple capan, 65 Charlotte, 65 Athol brose creams {see Liqueurs, p. 160) Bake well pudding, 66 Banana trifle, 67 Black currant fool, 67 Blancmange, 67 Brown patties, 68 Cabinet pudding, 68 Caramel cream, 68 pudding, 69 Castle puddings, 69 Cheese cakes (real), 70 Chocolate fool, 70 pudding (cold), 71 Cold marmalade custard, pudding, 72