If the husks look mouldy, put
the nuts in a colander, and shake them over the fumes of a
little burning sulphur before sending them to the table.
RELTSHES {HORS-D'CEUVRES). 249
. GIRARD BOILED CHESTNUTS.
A most delicious hot relish is made of boiled Italian
chestnuts, served with fresh butter✪ Girard Boiled Chestnuts. After washing the chest-
nuts, cut through the stem end of the shells with two cuts,
crossing each other, so that the shells can be easily stripped
off; tie the nuts in a napkin, and boil them just tender in
salted boiling water ; then take them up, turn them into a
fresh napkin laid in a salad-bowl, and serve the nuts hot,
with fresh butter and salt. If served at dinner, a good Bor-
deaux wine should accompany them, or Baroli.
THE GIRARD NUT SANDWICH.
Use very thin home-made bread, cut free from crust, and
lightly buttered. Upon each slice lay the thinnest possible
slice of Gruyere cheese ; then peel as many fresh walnuts
as will cover a slice, lay them upon the cheese, and sprinkle
a very little salt over the nuts ; lay another thin shaving
of cheese on the nuts, and more very thin buttered bread ;
press the slices of bread close together, to hold the nuts in
place, and serve the sandwiches with a fine sherry. This
may make an after-dinner relish, or be served with the green
salad, dressed with plain French salad-dressing, as a course.
WELSH RAREBIT.
The ordinary American factory cheese is excellent for
rarebits, because it grates easily, melts quickly, and blends
smoothly with the other ingredients. To make a rarebit,
mix the following ingredients in a saucepan, and then stir
them over the fire until they are smoothly melted together ;
meantime prepare two slices of toast, and lay them on a hot
dish. When the rarebit is quite smooth, pour it on the toast,
and serve it at once. The proper ingredients for a rarebit
are ; quarter of a pound of cheese grated, two ounces of
250 PRACTICAL AMERICAN COOKERY.
butter, two tablespoonfuls of ale, a saltspoonful each of salt
and dry mustard, a quarter of a saltspoonful of pepper, and
a dust of cayenne.
A very good rarebit is made by substituting for the ale
the yolks of two raw eggs, beaten in half a cupful of milk.
This rarebit is mixed and cooked like the first, and is very
tender and delicate.
GOLDEN BUCK.
A golden buck is a Welsh rarebit with a poached egg laid
on it.
YORKSHIRE RAREBIT.
A Yorkshire rarebit is a golden buck with a slice of fried
or broiled bacon laid upon the poached egg.
All the rarebits may be made at the table in a chafing-dish,
if the cheese is grated and the toast prepared in the kitchen.
The more quickly they are eaten after they are cooked, the
better they are.
CHEESE STRAWS AND CRUSTS. ✪ Welsh Rarebit
Page 141 · 4 recipe records on this page
Presented as published in 1885. 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
If the husks look mouldy, put the nuts in a colander, and shake them over the fumes of a little burning sulphur before sending them to the table.
RELISHES {HORS-D'OEUVRES}. 249
. GIRARD BOILED CHESTNUTS.
A most delicious hot relish is made of boiled Italian chestnuts, served with fresh butter. After washing the chestnuts, cut through the stem end of the shells with two cuts, crossing each other, so that the shells can be easily stripped off; tie the nuts in a napkin, and boil them just tender in salted boiling water ; then take them up, turn them into a fresh napkin laid in a salad-bowl, and serve the nuts hot, with fresh butter and salt. If served at dinner, a good Bordeaux wine should accompany them, or Baroli.
THE GIRARD NUT SANDWICH.
Use very thin home-made bread, cut free from crust, and lightly buttered. Upon each slice lay the thinnest possible slice of Gruyere cheese ; then peel as many fresh walnuts as will cover a slice, lay them upon the cheese, and sprinkle a very little salt over the nuts ; lay another thin shaving of cheese on the nuts, and more very thin buttered bread ; press the slices of bread close together, to hold the nuts in place, and serve the sandwiches with a fine sherry. This may make an after-dinner relish, or be served with the green salad, dressed with plain French salad-dressing, as a course.
WELSH RAREBIT.
The ordinary American factory cheese is excellent for rarebits, because it grates easily, melts quickly, and blends smoothly with the other ingredients. To make a rarebit, mix the following ingredients in a saucepan, and then stir them over the fire until they are smoothly melted together ; meantime prepare two slices of toast, and lay them on a hot dish. When the rarebit is quite smooth, pour it on the toast, and serve it at once. The proper ingredients for a rarebit are ; quarter of a pound of cheese grated, two ounces of
butter, two tablespoonfuls of ale, a saltspoonful each of salt and dry mustard, a quarter of a saltspoonful of pepper, and a dust of cayenne.
A very good rarebit is made by substituting for the ale the yolks of two raw eggs, beaten in half a cupful of milk. This rarebit is mixed and cooked like the first, and is very tender and delicate.
GOLDEN BUCK.
A golden buck is a Welsh rarebit with a poached egg laid on it.
YORKSHIRE RAREBIT.
A Yorkshire rarebit is a golden buck with a slice of fried or broiled bacon laid upon the poached egg.
All the rarebits may be made at the table in a chafing-dish, if the cheese is grated and the toast prepared in the kitchen. The more quickly they are eaten after they are cooked, the better they are.
CHEESE STRAWS AND CRUSTS.
Records on this page
Girard Boiled ChestnutsThe Girard Nut SandwichWelsh RarebitCheese Straws