1. — Boil half a pint of pearl barley in a quart of clear
stock till it is reduced to a pulp ; pass
it through a hair sieve, and add suffi-
cient additional stock uncoloured, and very well flavoured,
to bring the puree to the consistency of cream ; put it now
in a sauce-pan on the fire till it comes to the boil, then stir
into it off the fire the yolk of an egg thoroughly beaten up
with a gill of milk (or ci^am if yon can spare it) serve with
dice of bread✪ Pearl Barley Soup, dipped in stock, and crisped in the oven.
2. — Divide a cut of seer-fish into six nice collops about
two inches long, half an inch thick,
Seer fritters ^vitll ^^^^i ^ j^ i | L^ ^j " mari-
llullundaise sutice.
nadc" in a little lime juice or vinegar,
pepper, salt, onion, and ywcct herbs. Half fry, or bake
MENU FOR A DINNER OF SIX. 399
them, and let them get cold. Prepare some batter as
follows :— Beat up together the yolks of two eggs (save
the whites) with one table-spoonful of brandy, one of
salad oil, and four or five table-spoonfuls of water. Amal-
gamate with this three table-spoonfuls of imported flour,
and a pinch of salt✪ Seer Fritters. Beat the mixture well for a minute
or two, and bring it to the right consistency by adding
water, or flour, as the case may require. When ready, add,
at the last moment, the whites you saved, whipped to a
froth : dip your collops into this, and lay them one by one
in your frying basket, dipping it immediately into a deep
saute-pan, filled with boiling fat ; as soon as they turn a
nice deep yellow, lift them out, drain them on a sheet of
blotting paper, and serve them, crisp and dry on a napkin
garnished with fried parsley, and slices of lime. Witli
sauce-Hollandaise in a boat. (q. v. page 84.)
3. — Take two nice chickens, cut them up as if for fri-
cassee, steep the pieces in cold water
" Chicken, St. Lam- f^^. j^^^jf ^^^ j^^^ ^j^en drain them,
bert fasnxon. ' , . .
and select the following pieces, viz. : —
the four wings, the four legs, two breasts, and four thighs,
and put them aside covered up. Take all that remains,
viz. : — the backs, pinions, necks, livers, gizzards, and
trimmings, and, with an onion cut up, some pepper corns,
a few spoonfuls of meat gravy, a bit of lime peel, a tea-
spoonful of ketchup, and salt, make as good a pint of
broth as you can; when ready, fish out the livers, and
strain the broth. Now put into the stew-pan the selected
joints of the chickens, cover them with the strained broth,
and stew them gently till done, with one carrot, and a
handful of French beans. Now pick out the chicken,
strain the broth, and put the vegetables aside. Proceed
with the broth to make a nice veloute (rich white sauce)
flavoured with a dozen sweet almonds pounded, and a
blade of mace✪ Chicken St. Lambert ; thicken in the bain-marie with the yolks
400 MEXU FOR A DIMNER OF SIX.
of three eggs : when satisfactory, strain and put in the
pieces of chicken, heating them without boiling. Cut the
carrot, and French beans, with the livers you saved, into
dice, and when you dish the chicken, garnish your entree
with thera. A casserole of mashed potatoes, shaped like
the pastry case of a vol-au-vent, and nicely ornamented,
can hold the chicken, and the garnish should be sprinkled
over the surface.
4. — Order a shoulder of the best mutton you can gct^
bone it carefully, wash it, dry it, and
Page 223 · 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
1. — Boil half a pint of pearl barley in a quart of clear stock till it is reduced to a pulp ; pass it through a hair sieve, and add sufficient additional stock uncoloured, and very well flavoured, to bring the puree to the consistency of cream ; put it now in a sauce-pan on the fire till it comes to the boil, then stir into it off the fire the yolk of an egg thoroughly beaten up with a gill of milk (or cream if yon can spare it) serve with dice of bread, dipped in stock, and crisped in the oven. 2. — Divide a cut of seer-fish into six nice collops about two inches long, half an inch thick, Seer fritters with Sauce Hollandaise made in a little lime juice or vinegar,
pepper, salt, onion, and sweet herbs. Half fry, or bake
them, and let them get cold. Prepare some batter as follows :— Beat up together the yolks of two eggs (save the whites) with one table-spoonful of brandy, one of salad oil, and four or five table-spoonfuls of water. Amalgamate with this three table-spoonfuls of imported flour, and a pinch of salt. Beat the mixture well for a minute or two, and bring it to the right consistency by adding water, or flour, as the case may require. When ready, add, at the last moment, the whites you saved, whipped to a froth : dip your collops into this, and lay them one by one in your frying basket, dipping it immediately into a deep saute-pan, filled with boiling fat ; as soon as they turn a nice deep yellow, lift them out, drain them on a sheet of blotting paper, and serve them, crisp and dry on a napkin garnished with fried parsley, and slices of lime. Witli sauce-Hollandaise in a boat. (q. v. page 84.)
3. — Take two nice chickens, cut them up as if for fricassee, steep the pieces in cold water " Chicken, St. Lambert fashion. Take two nice chickens, cut them up as if for fricassee, steep the pieces in cold water for half an hour, then drain them, bert fasnxon. ' , . .
and select the following pieces, viz. : —
the four wings, the four legs, two breasts, and four thighs, and put them aside covered up. Take all that remains, viz. : — the backs, pinions, necks, livers, gizzards, and trimmings, and, with an onion cut up, some pepper corns, a few spoonfuls of meat gravy, a bit of lime peel, a teaspoonful of ketchup, and salt, make as good a pint of broth as you can; when ready, fish out the livers, and strain the broth. Now put into the stew-pan the selected joints of the chickens, cover them with the strained broth, and stew them gently till done, with one carrot, and a handful of French beans. Now pick out the chicken, strain the broth, and put the vegetables aside. Proceed with the broth to make a nice veloute (rich white sauce) flavoured with a dozen sweet almonds pounded, and a blade of mace ; thicken in the bain-marie with the yolks
of three eggs : when satisfactory, strain and put in the pieces of chicken, heating them without boiling. Cut the carrot, and French beans, with the livers you saved, into dice, and when you dish the chicken, garnish your entree with thera. A casserole of mashed potatoes, shaped like the pastry case of a vol-au-vent, and nicely ornamented, can hold the chicken, and the garnish should be sprinkled over the surface.
4. — Order a shoulder of the best mutton you can gct^
bone it carefully, wash it, dry it, and
Records on this page
Pearl Barley SoupSeer FrittersChicken St. LambertStuffed Shoulder of Mutton