N.B.— Cold boiled, or roast pork, or boiled bacon is very nice fried in
batter.
10. When the batter has risen and the fritters✪ Fritters are re-
quired for use, we stir the batter lightly with a spoon, so as
to be sure that there are no lumps settled at the bottom.
11. When the dripping is quite hot and smoking, we take
the slices of meat, dip them in the batter so that they are
quite covered, and then drop them into the hot fat
N.B. — We must not put in too many slices at a time, as they should not
touch each other.
12. We must turn them over so that they are fried a
nice brown on both sides.
13. We put a piece of kitchen paper on a plate.
14. As the fritters are fried, we take them carefully out
of the fat with a perforated spoon, and put them on the
paper to drain off the grease.
N.B. — We must be careful to skim the fat from time to time, or the little
loose pieces of batter will burn and spoil the fat.
N.B. — Slices of apple or orange can be fried in this batter in the same way,
only that the batter should be sweetened, and sugar sprinkled over the
fritters when they are fried.
N.B. — Fish can be fried in batter the same way, only that the batter i.'i
usually made with beer instead of white of egg.
15. For serving, we turn the fritters on to a hot dish.
Lessons 071 Re-Cooking Meat. — God let Pie 31
COOKED MEAT.
Lesson No. 3.
GOBLET PIE.
Average cost of a rt Goblet Pie"
INGREDIENTS.
Any scraps of cold meat
2 tablespoonsful of chopped suet . .
2 do. of moist sugar ....
2 do. of currants
2 do. of plums
2 do. of chopped apples
£ lb. of flour
£ of a teaspoonful of baking-powder
1 oz. of dripping✪ Goblet Pie
7}
Time required, about three-quarters of an hour.
Now we will show you how to make a " Goblet Pie."
N.B. — This pie is made with equal quantities of ingredients.
1. We take any scraps of cold meat (the smallest scraps
would do that would not do for anything else), put them
on a board, and chop them up as finely as possible (there
should be about two tablespoonsful of chopped meat).
2. We take about two ounces of suet, put it on a board,
cut away the skin, and chop it up very finely (there should
be about two tablespoonsful).
3. We take two small apples, peel them, cut out the core,
and chop them up finely (there should be about two table-
spoonsful).
4. We take two tablespoonsful of plums, stone them, and
chop them up in small pieces.
5. We take two tablespoonsfid of currants, wash them,
dry them in a cloth, and pick them over.
6. We put all these ingredients into a basin with two
tablespoonsful of moist sugar, and mix them all well
together with a spoon.
7. We then turn the mixture into a small pie dish*
d.
3
ii
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1
I
2
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I
32 National Training School for Cookery.
8. We put a quarter of a pound of flour into a basin, and
mix into it a few grains of salt, and a quarter of a teaspoonful
of baking powder.
9. We take one ounce of clarified dripping and rub it well
and lightly into the flour with our hands, until it resembles
sifted bread crumbs.
10. We now add to it sufficient water to mix it into a
stiff paste.
11. We flour a board and turn the paste out on it.
Page 13 · 2 recipe records on this page
Presented as published in 1891. 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
N.B.— Cold boiled, or roast pork, or boiled bacon is very nice fried in batter.
10. When the batter has risen and the fritters are required for use, we stir the batter lightly with a spoon, so as to be sure that there are no lumps settled at the bottom.
11. When the dripping is quite hot and smoking, we take the slices of meat, dip them in the batter so that they are quite covered, and then drop them into the hot fat
N.B. — We must not put in too many slices at a time, as they should not touch each other.
12. We must turn them over so that they are fried a nice brown on both sides.
13. We put a piece of kitchen paper on a plate.
14. As the fritters are fried, we take them carefully out of the fat with a perforated spoon, and put them on the paper to drain off the grease.
N.B. — We must be careful to skim the fat from time to time, or the little
loose pieces of batter will burn and spoil the fat.
N.B. — Slices of apple or orange can be fried in this batter in the same way, only that the batter should be sweetened, and sugar sprinkled over the fritters when they are fried.
N.B. — Fish can be fried in batter the same way, only that the batter is
usually made with beer instead of whites of egg.
15. For serving, we turn the fritters on to a hot dish.
Lessons 071 Re-Cooking Meat. — God let Pie 31
Lesson No. 3.
GOBLET PIE.
Average cost of a rt Goblet Pie"
Any scraps of cold meat
2 tablespoonsful of chopped suet . . 2 do. of moist sugar ....
2 do. of currants
2 do. of plums
2 do. of chopped apples
£ lb. of flour
£ of a teaspoonful of baking-powder 1 oz. of dripping
7}
Time required, about three-quarters of an hour.
Now we will show you how to make a " Goblet Pie."
N.B. — This pie is made with equal quantities of ingredients.
1. We take any scraps of cold meat (the smallest scraps would do that would not do for anything else), put them on a board, and chop them up as finely as possible (there should be about two tablespoonsful of chopped meat).
2. We take about two ounces of suet, put it on a board, cut away the skin, and chop it up very finely (there should be about two tablespoonsful).
3. We take two small apples, peel them, cut out the core, and chop them up finely (there should be about two tablespoonsful).
4. We take two tablespoonsful of plums, stone them, and chop them up in small pieces.
5. We take two tablespoonsfid of currants, wash them, dry them in a cloth, and pick them over.
6. We put all these ingredients into a basin with two tablespoonsful of moist sugar, and mix them all well together with a spoon.
7. We then turn the mixture into a small pie dish*
d.
%
32 National Training School for Cookery.
8. We put a quarter of a pound of flour into a basin, and mix into it a few grains of salt, and a quarter of a teaspoonful of baking powder.
9. We take one ounce of clarified dripping and rub it well and lightly into the flour with our hands, until it resembles
sifted bread crumbs.
10. We now add to it sufficient water to mix it into a stiff paste.
11. We flour a board and turn the paste out on it.
Records on this page
FrittersGoblet Pie