Oyster Patties. — Make some rich puff paste, and bake a
light brown in patty-pans, keeping an opening in the centre
by inserting a piece of bread, which remove when done ;
take as many oysters as required, remove the beards, and
cut each into four pieces; just scald them in their own
liquor, and make a sauce of 2 oz. of butter, 3 tablespoonfuls
of cream, a little flour, lemon juice, pounded mace, and
cayenne ; warm, but do not let it boil. Place a little of the
mixture in each patty, put on the cover, and return to the
oven to make very hot before serving.
To make a Devil. — Cut up thin slices of any cold meat,
fowl, or kidney, lay them in a shallow dish, and pour over
them the following : — i tablespoonful of powdered mustard,
2 teaspoonfuls of Worcestershire sauce and mushroom
ketchup, i teaspoonful of Chili vinegar, \ teaspoonful of
cayenne, i teaspoonful of salad oil, or a small piece of
butter if there is no fat in the meat, i teaspoonful of lemon
juice, and i wineglassful of claret. Set the dish in the oven
and stir the meat about in the same for a quarter of an hour.
Egg £ alls for Soups. — Procure some hard-boiled yolks of
eggs, then moisten with some raw yolk, till you can roll the
mixture into a ball. Roll up into balls the size of small
marbles, dip into flour, and throw into boiling water till set,
then drain and throw them into the soup before serving.
Some chopped parsley can be mixed with the egg.
Bredie (a South African Dish). — Take about i Ib. of
small ribs of mutton, fry with onion, put in a few bits of
chili and salt, then add your vegetables, either cauliflower,
cabbage, green beans, or anything you may fancy. These
must be chopped fine, and allowed to steam with the meat
till done. It must be eaten with rice, as it is too rich without.
284 OUR VIANDS
Cabbage Bredie (a Cape Dish). — Take a fine white drum-
head cabbage; scoop out in the centre as much as will
leave a space as large as a good sized shaddock ; fill this
with a mixture of fresh meat (not cooked) minced fine, a
tomato peeled, a little lemon peel chopped fine, a small
onion or a few shallots, some bread crumbs, pepper, salt,
and a teaspoonful of butter, adding also a portion of the
cabbage taken out ; tie it up in a cloth, and boil gently for
an hour ; serve hot.
Bean Bredie (African Dish). — Stew fresh meat cut small
with green French beans till all the water is evaporated, or
nearly, adding a little pepper and salt, and serve very hot.
Soles au gratin (a French Dish). — Put into a buttered
stew-pan some gravy or butter, mushrooms, a little shallot,
garlic, and parsley, all chopped fine, a little salt and pepper,
half a glass of white wine, and some raspings. All must boil
together for five minutes. Place the filleted soles in a pie-
dish ; pour all the above upon them, and cook them in the
oven for three-quarters of an hour; serve in the dish as
they are. Mushrooms may be dispensed with, and onions
used instead of garlic.
Our viands
1893Page 143
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Oyster Patties. — Make some rich puff paste, and bake a
light brown in patty-pans, keeping an opening in the centre
by inserting a piece of bread, which remove when done ;
take as many oysters as required, remove the beards, and
cut each into four pieces; just scald them in their own
liquor, and make a sauce of 2 oz. of butter, 3 tablespoonfuls
of cream, a little flour, lemon juice, pounded mace, and
cayenne ; warm, but do not let it boil. Place a little of the
mixture in each patty, put on the cover, and return to the
oven to make very hot before serving.
To make a Devil. — Cut up thin slices of any cold meat,
fowl, or kidney, lay them in a shallow dish, and pour over
them the following : — i tablespoonful of powdered mustard,
2 teaspoonfuls of Worcestershire sauce and mushroom
ketchup, i teaspoonful of Chili vinegar, \ teaspoonful of
cayenne, i teaspoonful of salad oil, or a small piece of
butter if there is no fat in the meat, i teaspoonful of lemon
juice, and i wineglassful of claret. Set the dish in the oven
and stir the meat about in the same for a quarter of an hour.
Egg £ alls for Soups. — Procure some hard-boiled yolks of
eggs, then moisten with some raw yolk, till you can roll the
mixture into a ball. Roll up into balls the size of small
marbles, dip into flour, and throw into boiling water till set,
then drain and throw them into the soup before serving.
Some chopped parsley can be mixed with the egg.
Bredie (a South African Dish). — Take about i Ib. of
small ribs of mutton, fry with onion, put in a few bits of
chili and salt, then add your vegetables, either cauliflower,
cabbage, green beans, or anything you may fancy. These
must be chopped fine, and allowed to steam with the meat
till done. It must be eaten with rice, as it is too rich without.
284 OUR VIANDS
Cabbage Bredie (a Cape Dish). — Take a fine white drum-
head cabbage; scoop out in the centre as much as will
leave a space as large as a good sized shaddock ; fill this
with a mixture of fresh meat (not cooked) minced fine, a
tomato peeled, a little lemon peel chopped fine, a small
onion or a few shallots, some bread crumbs, pepper, salt,
and a teaspoonful of butter, adding also a portion of the
cabbage taken out ; tie it up in a cloth, and boil gently for
an hour ; serve hot.
Bean Bredie (African Dish). — Stew fresh meat cut small
with green French beans till all the water is evaporated, or
nearly, adding a little pepper and salt, and serve very hot.
Soles au gratin (a French Dish). — Put into a buttered
stew-pan some gravy or butter, mushrooms, a little shallot,
garlic, and parsley, all chopped fine, a little salt and pepper,
half a glass of white wine, and some raspings. All must boil
together for five minutes. Place the filleted soles in a pie-
dish ; pour all the above upon them, and cook them in the
oven for three-quarters of an hour; serve in the dish as
they are. Mushrooms may be dispensed with, and onions
used instead of garlic.