its nutty crispness, and is consequently not so nice to eat
raw. Trim four heads of fine white celery very neatly,
wash them carefully, and when convinced that no earth re-
mains hidden in the leaves, boil them in salt and water,
or in milk if you can afford it. When tender, drain, split
each piece in half, and serve as hot as possible upon a
silver dish like asparagus. Butter plainly melted✪ Celery with Butter, as for
" Dutch sauce," page 89, should alone accompany the
vegetable thus delicately dressed. Please do not spoil it
by serving it with a ' conjee' made of flour and milk,
called by Ramasamy " white sauce," or with sodden toast
beneath it.
408 MENU FOR A DINNER OF SIX.
7. — Now here we have a very recherche sweet dish. The
specialite of creams a la Moscovite con-
Apvicot cream a k g^g^^^ ^^ ^^^jj. i^^- g^j^^ ^^ ^^^^Je ^e^y
Moscovite. ® , . •'
cold, — not frozen as an iced pudding,
but so long buried in ice as to be almost as cold. The
cream is easy enough. Pass a pot of apricot jam through
a fine sieve. Boil a pint and a half of milk ; mix into it
when cool the yolks of ten eggs and make a rich custard.
Stir into the custard when cool, an ounce and a half of
dissolved gelatine, and then the strained jam. If not
sweet enough, you must now add a little sugar. Set the
liquid in a mould upon ice, and when you perceive that it
is beginning to congeal, add half a pint of whipped cream,
and a glass of noyeau✪ Apricot Cream a la Moscovite. Stir the contents of the mould
together, and then bury it in ice for at least two hours.
Serve as cold as possible.
Pickled steak, or chops.
Place a steak in a deep dish with a couple of onions
sliced, a clove of garlic, pepper corns, salt, some leaves of
th3'me, and marjoram, a bunch of parsley, and some lime
peel. Add oil and vinegar (two table-spoonfuls of former
to one of latter)✪ Pickled Steak or Chops sufficient to soak the meat well without
actually covering it. Let it soak all day ; lift it, when
wanted, from the mariJiadey and fry lightly in butter:
then (when coloured on both sides nicely) pour in the
rnariJiade, with a breakfast-cup of made-gravy, and stew
the steak gently till thoroughly done. — Strain the liquor,
free it from fat, reduce it a little over the fire, pour over
the steak, and serve. This is just as good with a nice
mutton steak, or a few juicy chops.
:ivEE3srxj UNTO, i^^iii.
— ♦ —
For a dinner of six.
Potage a la Gladstone.
Merlans aux fines herbes.
Tourne-dos de boeiif a la Wyvern,
Poulet a rAmericaine- Sauce aux huitres.
Rognons au surprise.
Ramequins en caisses.
Croutes d'ananas.
Fromage, hors d'oeuvres.
Dessert.
1. — This, I need scarcely say, is "oxtail soup !" Buy a
^ , ., . , , shin and a half of beef, and make the
Oxtail so\ip, (cleav). , , , ,
best gravy you can as usual : take an ✪ Oxtail Soup
Page 228 · 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
its nutty crispness, and is consequently not so nice to eat raw. Trim four heads of fine white celery very neatly, wash them carefully, and when convinced that no earth remains hidden in the leaves, boil them in salt and water, or in milk if you can afford it. When tender, drain, split each piece in half, and serve as hot as possible upon a silver dish like asparagus. Butter plainly melted, as for " Dutch sauce," page 89, should alone accompany the vegetable thus delicately dressed. Please do not spoil it by serving it with a ' conjee' made of flour and milk, called by Ramasamy " white sauce," or with sodden toast beneath it.
7. — Now here we have a very recherche sweet dish. The
specialite of creams a la Moscovite con-
Apvicot cream a k g^g^^^ ^^ ^^^jj. i^^- g^j^^ ^^ ^^^^Je ^e^y
Moscovite. ® , . •'
cold, — not frozen as an iced pudding,
but so long buried in ice as to be almost as cold. The
cream is easy enough. Pass a pot of apricot jam through
a fine sieve. Boil a pint and a half of milk ; mix into it
when cool the yolks of ten eggs and make a rich custard.
Stir into the custard when cool, an ounce and a half of
dissolved gelatine, and then the strained jam. If not
sweet enough, you must now add a little sugar. Set the
liquid in a mould upon ice, and when you perceive that it
is beginning to congeal, add half a pint of whipped cream,
and a glass of noyeau. Stir the contents of the mould
together, and then bury it in ice for at least two hours.
Serve as cold as possible.
Pickled steak, or chops.
Place a steak in a deep dish with a couple of onions sliced, a clove of garlic, pepper corns, salt, some leaves of th3'me, and marjoram, a bunch of parsley, and some lime peel. Add oil and vinegar (two table-spoonfuls of former to one of latter) sufficient to soak the meat well without actually covering it. Let it soak all day ; lift it, when wanted, from the marinade and fry lightly in butter: then (when coloured on both sides nicely) pour in the rnariJiade, with a breakfast-cup of made-gravy, and stew the steak gently till thoroughly done. — Strain the liquor, free it from fat, reduce it a little over the fire, pour over the steak, and serve. This is just as good with a nice mutton steak, or a few juicy chops.
:ivEE3srxj UNTO, i^^iii.
— ♦ —
For a dinner of six.
Potage a la Gladstone.
Merlans aux fines herbes.
Tourne-dos de boeiif a la Wyvern,
Poulet a rAmericaine- Sauce aux huitres.
Rognons au surprise.
Ramequins en caisses.
Croutes d'ananas.
Fromage, hors d'oeuvres.
Dessert.
1. — This, I need scarcely say, is "oxtail soup !" Buy a
^ , ., . , , shin and a half of beef, and make the
Oxtail so\ip, (cleav). , , , ,
best gravy you can as usual : take an
Records on this page
Celery with ButterApricot Cream a la MoscovitePickled Steak or ChopsOxtail Soup