3. — Choose a first rate neck of mutton, divide it into tho
neatest cutlets you can, give them a
so.'JefauncT"'-''"'"' '!"«' of pepper and salt, and place
them cii marinade for the rest of the
day. For the sauce you want one iJombay onion, two
handfuls of sorrel, one lettuce, and two table-spoonfuls
of butter✪ Salade Russe. Take a light sauce-pan, melt the butter at tho
bottom of it ; throw into it the onion very finely shredded,
toss this about till it tarns a pale yellow, and then add
MENU FOR A DINNER OF SIX. 405
the whole of the sorrel and the lettuce also finely cut up.
Stir the vegetables about in the melted butter till they
begin to change colour, and then pour into the sauce-pan
about half a pint of gravy slightly thickened with flour ;
stir this well, and put in a tea-spoonful of white sugar,
three salt-spoonfuls of salt, and a good dusting of black
pepper. Let the vegetables boil for about five minutes,
then, if you find the sauce too thick, or as cooks say,
" stodgy," dilute it with a little more gravy, till it assumes
the consistency of a rich puree, ease the fire and let the
sorrel simmer for half an hour. At the end of that time
it will be ready to accompany your cutlets, which should
be drained from their marinade, dipped in melted butter,
and grilled over a bright clear fii^e. Prepare a circle of
mashed potato, fill it with the puree burning hot, and
arrange the cutlets round the outside of the circle, with
bunches of water-cress for garnish.
4. — A really tasty cold dish, garnished with blocks of
broken aspic jelly, the whole fresh
Galantine of capon. . ,7-1 i • i,
from the ice-box, and accompanied by
a good salad is, to my mind, a worthy 'piece de resistance
for a little dinner party at Madras in the sultry month of
May. A galantine too, is a dish that is well adapted for
a Neilgherry picnic, the wedding breakfast, the luncheon,
or supper, so let us discuss the following recipe : —
Choose a very fine fowl, capon, or hen-turkey ; purchase
one of Crosse and Blackwell's " picnic tongues" (in the
round tins) and proceed as follows : — Having cleaned the
bird, and having carefully saved the liver, heart, and
gizzard, lay it breast downwards on a board, and proceed
to bone it (Ramasamy does this generally very cleverly)
you may sever the pinions, legs, and neck, but draw the
skin carefully over the places, and stew them up, so that
the outer skin may be as whole as possible. Cut off all
the meat from the pinions and legs (removing the sinew)
42
406 MENU FOR A DIXXER OF SIX. ✪ Galantine of Capon
Page 226 · 2 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
3. — Choose a first rate neck of mutton, divide it into the neatest cutlets you can, give them a seasoning"'-''"'"' '!"«' of pepper and salt, and place them cii marinade for the rest of the day. For the sauce you want one iJombay onion, two handfuls of sorrel, one lettuce, and two table-spoonfuls of butter. Take a light sauce-pan, melt the butter at tho bottom of it ; throw into it the onion very finely shredded, toss this about till it tarns a pale yellow, and then add
the whole of the sorrel and the lettuce also finely cut up. Stir the vegetables about in the melted butter till they begin to change colour, and then pour into the sauce-pan about half a pint of gravy slightly thickened with flour ; stir this well, and put in a tea-spoonful of white sugar, three salt-spoonfuls of salt, and a good dusting of black pepper. Let the vegetables boil for about five minutes, then, if you find the sauce too thick, or as cooks say, " stodgy," dilute it with a little more gravy, till it assumes the consistency of a rich puree, ease the fire and let the sorrel simmer for half an hour. At the end of that time it will be ready to accompany your cutlets, which should be drained from their marinade, dipped in melted butter, and grilled over a bright clear fire. Prepare a circle of mashed potato, fill it with the puree burning hot, and arrange the cutlets round the outside of the circle, with bunches of water-cress for garnish.
4. — A really tasty cold dish, garnished with blocks of
broken aspic jelly, the whole fresh Galantine of capon. . ,7-1 i • i,
from the ice-box, and accompanied by
a good salad is, to my mind, a worthy 'piece de resistance
for a little dinner party at Madras in the sultry month of
May. A galantine too, is a dish that is well adapted for
a Neilgherry picnic, the wedding breakfast, the luncheon,
or supper, so let us discuss the following recipe : —
Choose a very fine fowl, capon, or hen-turkey ; purchase one of Crosse and Blackwell's " picnic tongues" (in the round tins) and proceed as follows : — Having cleaned the bird, and having carefully saved the liver, heart, and gizzard, lay it breast downwards on a board, and proceed to bone it (Ramasamy does this generally very cleverly) you may sever the pinions, legs, and neck, but draw the skin carefully over the places, and stew them up, so that the outer skin may be as whole as possible. Cut off all the meat from the pinions and legs (removing the sinew)
Records on this page
Salade RusseGalantine of Capon