ciusu' ^°"P '"'^^ moment. The preparation of the toast,
however, demands attention. Cut off
the bottom crust of a tinned loaf, with the same thickness
of crumb as of crust : cut this out into squares half the
size of a visiting card, or in rounds the size of a rupee ;
soak them in some stock (from the soup) and put them in
a buttered tin into the oven where they should remain
until crisp and dry, slices of carrot, turnip, onion, and
pieces of celery, that have been cooked in the pot-au-feii
should be added to the soup before serving, the crusts
being put in at the very last moment.*
2. — Fry the whitings and serve them with the following
Fried whitings with sauce in a boat: — Toss in butter a
remoulade sauce (hot). couple of shallots, finely minced ; add
* Some pieces of cabbage boiled separately should be added to
tliis soup.— W.
MENU FOR A LITTLE HOME DINNER. 475
a dessert-spoonfnl of flour and half a pint of chicken stock ;
then take a table-spoonful of mixed marjoram, garden
cress, parsley, and capers, all very finely minced, and add
them to the sauce, with a dessertspoonful of French mus-
tard, pepper, and salt to taste, and a little grated nutmeg ;
lastly, add a dessert-spoonful of salad oil, (optional), and
when the sauce has boiled aminute or two, it is ready.
3. — Bone your fowl, and make a nice strong broth with
the bones, which will, of course, form
the basis of the stock for the whitings'
sauce just described. Flatten out the fowl like a steak,
butter it and grill it smartly over a bright fire, serve with
bread sauce, and fried potatoes « la Lyonnaise (page 132),
and garnish with water-cress.
Do not forget the bread sauce receipt I gave at page SS.
Simmer till tender a Bellary onion in
Bread sauce. • , ci ^^^ ^,^ -i
a pint 01 milk with a dozen pepper
corns, a pinch of nutmeg, and four cloves ; strain when
the onion is quite pulpy, pour the strained milk over the
grated bread-crumbs, and heat it up again, adding a
spoonful of cream before serving.
4. — Prepare the teal, as recommended in Menu N"©. 20,
but preserving the breast of each bird
Teal with bigarade entire, and make a game gravy with
sauce. o & J
the bones and the giblets of the birds,
proceeding as already directed to make higarade sauce,
page 351. I think, however, that as the oranges which
compose this sauce in Europe are the sour Seville, a little
lime juice should be added to ours to give it piquancy.
Broil the teal breasts upon a gridiron, and serve them full
of juice straight from the fire. Any nice vegetable may
be reserved to accompany the teal.
5, — A quarter of a pound of bread-crumbs, three ounces
476 MENU FOR A LITTLE HOME DLWNER.
of shredded suet, a quarter of a pound
Yictoiia puddiug. „ . ii • • <• t •xi
of any ]am, the juice of a lime, with
the peel grated also, two ounces of sifted sugar, two eggs
and a pinch of salt — mix thoroughly, place it in a buttered
mould, and boil for three hours. ✪ Fried Whitings with Remoulade Sauce
Page 262 · 3 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
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ciusu' ^°"P '"'^^ moment. The preparation of the toast,
however, demands attention. Cut off
the bottom crust of a tinned loaf, with the same thickness
of crumb as of crust : cut this out into squares half the
size of a visiting card, or in rounds the size of a rupee ;
soak them in some stock (from the soup) and put them in
a buttered tin into the oven where they should remain
until crisp and dry, slices of carrot, turnip, onion, and
pieces of celery, that have been cooked in the pot-au-feii
should be added to the soup before serving, the crusts
being put in at the very last moment.*
2. — Fry the whitings and serve them with the following
Fried whitings with sauce in a boat: — Toss in butter a
remoulade sauce (hot). couple of shallots, finely minced ; add
* Some pieces of cabbage boiled separately should be added to
tliis soup.— W.
MENU FOR A LITTLE HOME DINNER. 475
a dessert-spoonfnl of flour and half a pint of chicken stock ;
then take a table-spoonful of mixed marjoram, garden
cress, parsley, and capers, all very finely minced, and add
them to the sauce, with a dessertspoonful of French mus-
tard, pepper, and salt to taste, and a little grated nutmeg ;
lastly, add a dessert-spoonful of salad oil, (optional), and
when the sauce has boiled aminute or two, it is ready.
3. — Bone your fowl, and make a nice strong broth with
the bones, which will, of course, form
the basis of the stock for the whitings'
sauce just described. Flatten out the fowl like a steak,
butter it and grill it smartly over a bright fire, serve with
bread sauce, and fried potatoes « la Lyonnaise (page 132),
and garnish with water-cress.
Do not forget the bread sauce receipt I gave at page SS.
Simmer till tender a Bellary onion in
Bread sauce. • , ci ^^^ ^,^ -i
a pint 01 milk with a dozen pepper
corns, a pinch of nutmeg, and four cloves ; strain when
the onion is quite pulpy, pour the strained milk over the
grated bread-crumbs, and heat it up again, adding a
spoonful of cream before serving.
4. — Prepare the teal, as recommended in Menu N"©. 20,
but preserving the breast of each bird
Teal with bigarade entire, and make a game gravy with
sauce. o & J
the bones and the giblets of the birds,
proceeding as already directed to make higarade sauce,
page 351. I think, however, that as the oranges which
compose this sauce in Europe are the sour Seville, a little
lime juice should be added to ours to give it piquancy.
Broil the teal breasts upon a gridiron, and serve them full
of juice straight from the fire. Any nice vegetable may
be reserved to accompany the teal.
5, — A quarter of a pound of bread-crumbs, three ounces
476 MENU FOR A LITTLE HOME DLWNER.
of shredded suet, a quarter of a pound
Yictoiia puddiug. „ . ii • • <• t •xi
of any ]am, the juice of a lime, with
the peel grated also, two ounces of sifted sugar, two eggs
and a pinch of salt — mix thoroughly, place it in a buttered
mould, and boil for three hours.